Archive for duck eggs

Baked breakfast tomatoes with duck eggs

Posted in Food with tags , , , , , , , , , , , , , on July 18, 2011 by Robin Gosnall

Half Hour Meals

I had this dish near Tarragona in Spain years ago as a starter for a monumental dinner that went on from 9 p.m. to 2 a.m., but I thought it would make a great breakfast dish. You can use fresh, over-ripe tomatoes or a can of chopped tomatoes for this.

2 tbsp olive oil plus a little more for drizzling
1 medium onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
2 x 400g cans of good-quality chopped tomatoes, or 1kg skinned ripe tomatoes
a couple of sprigs of thyme
salt and freshly ground black pepper
2 English muffins, halved
4 duck eggs

Heat the olive oil in a heavy-based saucepan and gently cook the onion and garlic for 2-3 minutes until soft. Add the tomatoes and thyme, season and simmer gently for 30 minutes, stirring every so often.

Preheat the oven to 180°C. Lightly toast the muffins on both sides and lay in an oven-proof dish. Pour over the tomatoes, then crack an egg on to each muffin. Bake in the oven for about 8-10 minutes or until the eggs are just cooked.

Serve immediately, drizzled with some olive oil.

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Search terms for 7 days ending 2011-04-07

Posted in Blog Stats, Culture, Food, Music with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on April 7, 2011 by Robin Gosnall

Not done this for a while. Just to show what an excellent blog this is, here are the results of a quick look through my blog stats:

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what did the music of alban berg add to the development of western music in the 20th century (good luck with that one … not really a search term)

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Black pudding sandwich

Posted in Food with tags , , , , , , , , , , , , , , , , , , , on March 27, 2011 by Robin Gosnall

Half Hour Meals

This is a version of the Fernandez and Wells sandwich that I would scoff for breakfast when I worked near Soho, in London, years ago. The quality of the black pudding is crucial as that cardboard-like stuff with the texture of sawdust just won’t work.

8 baps or rolls or barmcakes or 8 slices of sourdough
softened butter
6 duck eggs, boiled for 5 minutes, then refreshed in cold water and peeled
4-6 tbsp top quality mayonnaise
salt and freshly ground black pepper
400-450g top quality black pudding
vegetable or corn oil for frying

Slice the black pudding into 1cm thick slices if they are the large cylinder types or into 2 or 3 lengthways if they are the Bury-style puddings.

Chop the duck eggs and mix with a good amount of mayonnaise and season well. Pan-fry the black pudding for about 2-3 minutes on each side.

Spread the butter on to the bread then spoon the egg mayonnaise on to one half with the black pudding on top and the other half of the bread on top.

Give the bread a light toasting on each side and serve.

Sunday Brunch Salad

Posted in Food with tags , , , , , , , , , , , , , , , , , , , on March 13, 2011 by Robin Gosnall

Half Hour Meals

This is one of those salads that comes into its own when you have a load of bits and pieces to use up in the fridge.

You don’t need to use all of the ingredients I’ve used here – it all depends on what you have to hand. Cold potatoes, mushrooms, chickpeas, anything really.

a few handfuls of small winter salad leaves and herbs such as rocket, baby spinach, bittercress, pennywort, whatever
2-3 thick slices of bread, cut into rough 1cm chunks
150g lambs’ liver, trimmed and cut into rough 1cm chunks
150g calves’ or lambs’ sweetbreads, trimmed and cut into rough 1cm pieces
vegetable or corn oil for frying
a couple of good knobs of butter
6 thick rashers of streaky bacon
4 duck eggs

For the dressing:

1 tbsp cider vinegar
2 tsp Dijon mustard
4 tbsp rapeseed oil
salt and freshly ground black pepper

Heat a couple of tablespoons of vegetable oil in a frying pan and cook the cubes of bread for 3-4 minutes on a medium heat, stirring them as they are cooking until nicely browned; then transfer to some kitchen paper on a plate.

Whisk all of the ingredients together for the dressing and season to taste. Season the sweetbreads, heat a little vegetable oil in a heavy frying pan and cook the sweetbreads for 3-4 minutes on a medium heat, turning them as they are cooking then add a knob of butter and cook for a further 2 minutes. Remove the sweetbreads with a slotted spoon and keep warm.

Meanwhile, grill or fry the bacon in the same fat until crisp. Season the liver and fry in the same fat with a little more butter just for 2-4 minutes, keeping it pink, then remove and mix with the sweetbreads.

To serve, poach the eggs, arrange the winter salad leaves, offal and bacon on serving plates or in a bowl with the egg in the centre and spoon over the dressing.

Asparagus and duck egg mayonnaise

Posted in Food with tags , , , , , on March 5, 2011 by Robin Gosnall

Half Hour Meals

Not long now before the asparagus season starts …

Plenty of free-range duck eggs around too in a couple of months, just go to your local park …

Egg mayonnaise is one of those simple and delicious retro classics that you very rarely see on restaurant menus these days. But simple though it may be, it’s far from boring, especially if you use a free-range duck egg and some good quality mayonnaise.

I’ve added some asparagus here to make the dish a bit more interesting, as well as seasonal.

4 free-range duck eggs
400-500g asparagus with the woody ends removed
6-8 tbsp good quality or home-made mayonnaise
a little cayenne pepper to serve

Cook the asparagus in boiling salted water for 4-5 minutes until tender, then drain and refresh under cold water.

Bring another pan of water to the boil and carefully lower in the duck eggs with a slotted spoon, simmer for 5-6 minutes depending on size, then refresh under cold water for a few minutes.

To serve, peel the duck eggs, cut the asparagus in half or, if you prefer, keep them whole, arrange the asparagus on serving plates, place the egg on top and spoon over the mayonnaise. Sprinkle with the cayenne pepper.

Duck Hash

Posted in Food with tags , , , , , , , , , , on November 12, 2009 by Robin Gosnall

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Half Hour Meals

You can find duck legs quite easily these days in butchers and supermarkets; if not, you could just use a whole duck instead chopped into four, or buy two ducks and remove the legs and save the breasts for another meal. I get mine from Bury market.

Any dish can be improved by placing a fried egg on top of it.

2 large or 4 small duck legs
250-300g goose or duck fat
6 cloves of garlic, halved
1 bay leaf
a few sprigs of thyme
10 black peppercorns
2 medium onions, peeled and roughly diced
350g new potatoes, peeled, cooked and cut into rough 1cm chunks
salt and pepper
1 tbsp Worcestershire sauce
2 tbsp breadcrumbs
4 free-range duck eggs

Pre-heat the oven to 175°C. Put the duck legs in a tight fitting pan with the duck fat, garlic, bay leaf, thyme and peppercorns. Add a teaspoon of sea salt, cover with a lid or foil and cook in the oven for about an hour and a half or until the meat is soft and coming away from the bone. Leave the fat to cool a little and strain into a container or preserving jar and store in the fridge to use for roasting potatoes.

Take a spoonful or so of the duck fat and fry the onions in a covered, thick-bottomed pan for 5-6 minutes until they are soft, stirring occasionally. Then remove the lid and turn up the heat to give them a little colour. Put them into a mixing bowl.

Heat some more duck fat in a frying pan (cast-iron, preferably) until it is very hot and cook the potatoes a few at a time on a high heat until they are lightly coloured, then add them to the onions. Remove the meat from the duck legs and cut into chunks with the skin about the same size as the potatoes. Mix well and season; add Worcestershire sauce to taste.

Divide the mixture and mould into four flat, roughly 8cm cakes with the help of a stainless steel mould or just by hand with a palette knife, then refrigerate for a couple of hours or overnight.

Press the breadcrumbs into the cakes then heat some oil in preferably a non-stick frying pan and cook for about 3-4 minutes on each side until they are golden and crisp. Keep them warm in the oven once they are cooked.

When all the hashes are cooked, fry four duck eggs, transfer the hashes to warm plates and slide a fried egg on to each hash.

Fried eggs with chorizo

Posted in Food with tags , , , , , on August 25, 2009 by Robin Gosnall

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Half Hour Meals

This dish is rather like the Mexican dish huevos rancheros. I could have easily thrown away a couple of portions of broad beans and chorizo, as well as the half a dozen mini chorizo that were sitting around with a few pimientos de Padrón (Padron peppers), but I wanted the kids to think twice about what they ate and respect the cost and importance of food.

Writing a recipe like this can be tricky because I can’t expect you to have the same leftovers as me – so I’m going to give you the recipe from scratch.

100-150g cooking chorizo, chopped into small pieces
2 shallots, peeled, halved and finely chopped
4 tomatoes, finely chopped
100-120g podded weight of broad beans
4 free range duck or goose eggs
a little olive oil for frying

Heat a heavy-based saucepan on a medium heat and fry the pieces of chorizo and shallots for 3-4 minutes, stirring every so often. Add the tomatoes and a couple of cups of water and simmer gently for 20-25 minutes until the tomatoes break down and the sauce thickens.

Meanwhile, cook the broad beans in boiling, salted water until tender and drain. You can remove the outer skin from any large ones if you wish. Stir them into the sauce and cover with a lid. Fry the eggs in the olive oil and transfer to warmed serving plates and spoon the sauce and broad beans around.



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