karl_lembke (karl_lembke) wrote,
karl_lembke
karl_lembke

Just desserts

Scotsman.com
News - Recipes - Just desserts



Seared mackerel with Granny Smith batons and yoghurt

Serves four

2 Granny Smith apples
1 sprig mint
100g plain yoghurt
juice of 1 lemon
4 mackerel fillets (around 90g each)

First peel and core the apples and cut them into batons. Chop the mint
finely and mix it with the yoghurt and lemon juice, then add the apple
batons.

Heat a frying pan until it is hot, then sear the mackerel fillets
skin-side-down for a few minutes until they are almost fully cooked
and the skin is crispy. Turn the fillets, and then plate them
immediately.

Serve the fillets with a helping of the apple-and-yoghurt mixture on
each plate.

Crispy duck breast with sautéed beansprouts, carrot purée
and pickled ginger jus

Serves four

6 large carrots
1 tsp honey
4 duck breasts
1 punnet beansprouts
1 sprig coriander, chopped
1 tsp soy sauce
100ml chicken stock
1 tsp pickled ginger, finely chopped

Make the carrot purée first. Peel the carrots and blanch them in
boiling salted water until totally soft. Place the carrots in a
blender, add the honey, and purée until smooth.

Next, season the duck breasts with salt and pepper. Place them
skin-side-down in a cold frying pan, then gradually increase the heat,
letting the fat melt down. Continue until they are almost fully cooked
and the skin is golden and nicely crisped.

Turn the breasts over and cook for a few seconds on the other side,
then remove from the pan and let them cool on a rack for a few
minutes.

Meanwhile, heat a little oil in a frying pan, add the beansprouts,
coriander and soy sauce. Stirfry for 30 seconds, then remove from the
heat. In a separate pan, heat up the chicken stock and add the chopped
pickled ginger to it.

To serve, divide the beansprouts between four plates, slice the duck
breasts and place these on top of the beansprouts. Pour the ginger jus
over and add spoonfuls of the carrot purée around the sides of each
plate.

Panna cotta with strawberry salad

Serves four

1 leaf gelatine
240ml single cream
50ml milk
50ml crème fraîche
100g caster sugar
1 vanilla pod
strawberries, to serve

Soak the gelatine in cold water, changing the water three times.
Gently heat up the cream, milk, crème fraîche, sugar and the vanilla
pod, stirring as it simmers until mixed. Remove the vanilla pod.

Drain the water from the gelatine for the last time, then dissolve the
leaf in the milk mixture. Pour the mixture into four cappuccino-style
cups, leave to cool, then place in the fridge to set.

To serve, turn the panna cottas out on to four plates and serve
surrounded by a simple salad of chopped fresh
strawberries.

Tags: cooking
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