Crispy duck salad

This is a constant favourite at Café Portebleue we have been asked so many times for this one here it is and it’s so easy!!

 

 

 

Ingredients serves 2 as a main

Two duck confit legs

1 birdseye chilli

A splash of Sesame oil

A sprinkle Sesame seeds

Chilli sauce

Crisp lettuce

1 small Red onion

Cherry tomatoes halved

A drizzle of Hoi sin sauce

Fresh coriander

Splash of vinaigrette

 

Bake of the duck legs until very crispy let cool and flake the meat from the bone

 

 

In a non-stick frying pan heat a little olive oil

Add the chopped birdseye chilli and salt and pepper

Crisp up the flaked duck

 

In a salad bowl mix the crisp leaves with the red onion tomatoes and coriander leaves

Add the sesame oil and seeds and a splash of chilli sauce and some vinaigrette salt and pepper.

Separate the salad between two large serving bowls

Top with the crispy duck and drizzle with hoi sin top with remaining coriander.duck

Ham Hock terrine and Pea and ham soup

imagesCAN18FO1

Two lovely recipes using the cheap cut of ham hock

Ingredients

 

2 ham hocks

2 carrots

2 celery sticks

2 leeks

3 onions

Bay leaf sprig

Chopped parsley

Teaspoon of cloves

Teaspoon white peppercorns

2 tablespoon of mustard

For the soup

I kilo Bag of frozen peas

Method

Place all the ingredients in a pan of cold water

Bring to simmer gently and leave for 5 hours

Discard any froth from the top

Remove hocks from stock discard any fat and flake using a fork while hot (be careful !!)

Line a terrine dish with cling film

To the flaked ham add the mustard and chopped parsley  and mix well

Place mixture into the terrine dish add a little of the reduced stock over the top

To set, place in fridge overnight.

Serve with crusty buttered bread and pickles

 

For the soup

For 1 ½ litre of ham stock use I Kg bag of frozen peas

 

With the remaining stock bring to the boil and pass through a sieve

Add the bag of frozen peas

Place the pan on  a sink full of ice with water and blend the cold will keep the lovely rich green colour

Season well

Garnish with crème friache or olive oil

 

 

 

 

Spicy Asian chicken skewers with sweet chilli sauce

Serves four as a starter

Ingredients

chicken

Three good sized chicken breasts

Eight four inch kebab sticks

2 cloves of chopped garlic

A handful of chopped coriander

1 teaspoon of tandoori powder

2 dessert spoons of soya sauce

1 dessert spoon curry powder

2 dessert spoons of peanut oil

1 and a half birds eye chillies chopped

1 teaspoon of paprika

Half a teaspoon of grated fresh ginger

Method

Cut the chicken into strips and set aside

Mix all the ingredients together in a large bowl, add the chicken and leave to marinade for a few hours

 

Arrange the chicken on the skewers and cook in a hot oven on grease proof paper for 12 minutes.

Serve with the chilli sauce and crisp salad

 

Chilli dipping sauce

150 ml water

100 grams of sugar

20 ml of white wine vinegar

2 chopped chillies

2 Tablespoons of tomato ketchup

 

Method

Bring the sugar and water and vinegar to the boil, leave to boil for 5 minutes then add the ketchup and the chopped chillies

Continue boiling for a further 3 minutes then leave to cool

 

The sauce will thicken as it cools

 

 

 

Spicy Asian chicken skewers with sweet chilli sauce

Serves four as a starter

Ingredients

 

Two good sized chicken breasts

chickenEight Four inch kebab sticks

2 cloves of chopped garlic

A handful of chopped coriander

1 teaspoon of tandoori powder

2 dessert spoons of soya sauce

1 dessert spoon curry powder

2 dessert spoons of peanut oil

1 and a half birds eye chillies chopped

1 teaspoon of paprika

Half a teaspoon of grated fresh ginger

Method

Cut the chicken into strips and set aside

Mix all the ingredients together in a large bowl, add the chicken and leave to marinade for a few hours

 

Arrange the chicken on the skewers and cook in a hot oven on grease proof paper for 12 minutes.

Serve with the chilli sauce and crisp salad

 

Chilli dipping sauce

150 ml water

100 grams of sugar

20 ml of white wine vinegar

2 chopped chillies

2 Tablespoons of tomato ketchup

 

Method

Bring the sugar and water and vinegar to the boil, leave to boil for 5 minutes then add the ketchup and the chopped chillies

Continue boiling for a further 3 minutes then leave to cool

 

The sauce will thicken as it cools

 

 

 

 

Spicy puy lentil soup

SPICY PUY LENTIL SOUP

 

Serves 4 people

 

100g of salted butter

1 large onion, peeled & roughly chopped

2 level teaspoons of curry powder

½ teaspoon of ground cumin

1 level teaspoon of paprika

30g of smoked bacon lardons

60g of sliced mushrooms

2 medium garlic cloves, crushed

200g of Puy lentils

1 glass of red wine

750ml of vegetable stock

2 bay leaves

1 small sprig of thyme

Season with salt and pepper to taste

 

 

Melt the butter in a large saucepan and add the diced onion, curry powder, ground cumin and paprika.  Fry over a medium heat for minute or two until the onion starts to soften.  Incorporate the bacon lardons, mushrooms and garlic and cook for a further two to three minutes before adding the Puy lentils, red wine, vegetable stock and the herbs.

 

Bring to the boil and then turn down the heat to a simmer and cook for 45-60 minutes or until the lentils are soft.  Whilst cooking water may need to be added from time to time as the lentils take up the liquid.

 

Once cooked remove the bay leaves and thyme stalks, blend the soup using either a liquidiser or a stick blender and season to taste.  Serve with rustic crusty bread.

soup

Duck breast with pear and pineau sauce

imagesCAB3FFSADUCK BREAST WITH PEAR AND PINEAU SAUCE

 

 

For 2 people

 

1 duck breast

1 pear

A knob of butter

1/4 teaspoon of caster sugar

30ml of Pineau de Charentes

100ml of chicken or duck stock

100ml of cream

A sprig of thyme

Salt and pepper to taste

 

 

Take the duck breasts and trim off the excess fat and sinew.  Score the fat on the duck breast in a criss-cross fashion, season and place to one side.

 

Peel and quarter the pear, remove the core and place to one side.

 

Pre-heat a frying pan and place the duck breasts fat side down and cook until golden brown.   Then turn over the duck breasts and seal.  Place onto a baking tray and put into a pre-heated oven at 180°C.  Cook the duck breasts for 6-8 minutes for pink meat and longer if you prefer your duck more well-done.

 

While the duck is cooking remove most of the fat from the same frying pan that was used to seal the duck and place back on the heat.  Add a knob of butter, the caster sugar and cook the pear. Once the pear is golden brown add the Pineau and flambée before pouring in the cream and stock.  Put in a small sprig of thyme and reduce by half.

 

Once cooked remove the duck breasts from the oven and leave to rest for Five minutes then slice the duck breasts and arrange onto plates and pour over the sauce.

imagesCAUBVIMV

Ham hock terrine and pea and ham soup

imagesCAN18FO1Two lovely recipes using the cheap cut of ham hock

Ingredients

 

2 ham hocks

2 carrots

2 celery sticks

2 leeks

3 onions

Bay leaf sprig

Chopped parsley

Teaspoon of cloves

Teaspoon white peppercorns

2 tablespoon of mustard

For the soup

I kilo Bag of frozen peas

Method

Place all the ingredients in a pan of cold water

Bring to simmer gently and leave for 5 hours

Discard any froth from the top

Remove hocks from stock discard any fat and flake using a fork while hot (be careful !!)

Line a terrine dish with cling film

To the flaked ham add the mustard and chopped parsley  and mix well

Place mixture into the terrine dish add a little of the reduced stock over the top

To set, place in fridge overnight.

Serve with crusty buttered bread and pickles

 

For the soup

For 1 ½ litre of ham stock use I Kg bag of frozen peas

imagesCAUHHZVI

With the remaining stock bring to the boil and pass through a sieve

Add the bag of frozen peas

Place the pan on  a sink full of ice with water and blend the cold will keep the lovely rich green colour

Season well

Garnish with crème friache or olive oil

 

 

 

 

Slow cooked blade of beef with rich red wine sauce

 

This winter classic is a favourite a Café Portebleue, the long cooking time is rewarded with a sumptuous tender beef dish

Serves four

 

Ingredients

700 grams of beef blade

2 litres of red wine

1 litre of water

2 carrots

2 onions

2 celery sticks

2 leeks

75 grams of thyme

Method

Trim the beef of any fat

Tie the beef in string so it holds it shape during cooking

Roughly chop all the veg

In a large pan place all the vegetables, thyme and the meat cover with the wine and water

Simmer on a low heat for 14 hours turning every 4 hours

Remove the meat from the pan and leave to cool fully overnight

Reduce down the cooking liquor by half over a medium heat

Carve the meat into steaks and remove the string.

Pan fry the steaks adding large spoonful’s of the reduced down sauce, finish off in the oven at 180 degrees for 30 mins, the beef will re tenderise and the sauce will thicken

Serve with creamy mash potato

 

Our Classic vinaigrette

Our Classic vinaigrette

This dressing we use all the time and get asked for the recipe almost everyday

So here it is !

 

150 ml of Balsamic vinegar

250 ml of sunflower oil

Two tbsp Dijon mustard

A pinch Salt and pepper

In an empty plastic or glass bottle of any kind that has a lid put all the ingredients together and shake until the mustard has emulsified all the ingredients together.

Carrot and orange soup with infused sage oil

Serves four as a starter

 

Ingredients

Six carrots diced

1 onion chopped

I large potato chopped

2 oranges juiced

Knob of butter

I vegetable stock cube

For the sage oil

2 grams of fresh sage

125 ml of olive oil

 

Method

Sweat the onions in the butter in a pan

Add the orange juice and reduce down

Add the carrots and potato

Add 500 ml of water or just enough to cover the mixture

Then add the stock cube

Bring to a simmer season and blend

Drizzle with the sage oil and  serve with crusty French bread

For the sage oil

Heat the oil and sage toger in a pan and bring to a simmer.

Leave to cool

Reheat every day to infuse the flavours more