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Hot & Sour Mallard Duck Salad Recipe

In celebration of Great British Game Week, Chef Stuart is sharing this mouth-watering recipe for Hot & Sour Mallard Duck Salad with Toasted Peanuts and Crispy Shallots. Give it a try at home and tag us in your pictures on social media.

Ingredients

  • Mallard Duck Breasts x 2
  • Ground Cinnamon x 2 tsp
  • Ground Cumin x 2 tsp
  • Five-Spice Powder x 2 tsp
  • Red Chillies x 2
  • 1 Piece of Ginger
  • Spring Onions x 2
  • Red Onion x 1
  • Cashew Nuts
  • Limes x 2
  • Soy Sauce
  • Fish Sauce
  • Coriander
  • Mint
  • Crispy onions

Method

  1. Remove the duck breasts from the fridge and allow them to come up to room temperature. Then mix all the dry spices together and rub it on one side of the duck breasts.
  2. Put a sauté pan onto your stove at high heat and give it a couple of minutes until it just begins to lightly smoke. Now is a good time to put your extraction fan on!
  3. Add a small amount of oil into your now hot pan and make sure it’s dispersed thoroughly. Season your duck sparingly before you put it in the pan with the dry rub and seal off the duck making sure to evenly colour the whole breast. Sit the seared meat on your lined tray, put into your preheated oven and cook it to your desired “doneness”. I cook mine for around 5 minutes, which will get me to medium-rare.
  4. Place the meat onto a plate and allow it to rest whilst you prepare your salad.
  5. To prepare the salad,  cut down the chilli, ginger, spring onions & red onions nice and thinly with a sharp knife.
  6. Now, mix the salad ingredients together and depending on how long it has taken you to complete stage 4 (you have to let the duck rest for around 10 minutes) start slicing the duck down then cut the slices into strips adding this into your salad mixture.
  7. Next put cashew nuts onto a small tray and place them in the oven until they are toasted, this should take around 6 minutes. Cut the limes in half and squeeze all the juice out into a small bowl adding that into your mixture.
  8. Using 2 dessert spoons, toss the salad until the lime juice has coated everything. Then, add in soy sauce and fish sauce to taste, you want a balance of acidity, saltiness and spice, everybody will like it slightly different.
  9. Finally, take the cashew nuts out of the oven, tear some coriander (stalk included) and mint leaves up roughly, add the toasted nuts mix up and then plate trying to keep it as high as possible. Sprinkle with crispy onions and enjoy!

 

 

 

 

 

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Stovies Recipe

It’s the original comfort food; a one-pot dosh traditionally made with left-over meat and freshly cooked vegetables that has warmed many a Scot during the dark, dreich days of winter.

However,  so many people have their own way of making stovies. Some use square sausage, some use links, some use beef and some use mince. There’s even a version using corned beef! (Let’s save that argument for later).

The funny thing about it is, it’s not even a regional thing, there’s no real east/west divide. This hotly debated topic seems to be more focussed on what families passed down through the generations.

Anyway, we’re sharing our version of stovies with you today and invite you to give them a try!

STOVIES (COOK SCHOOL SCOTLAND STYLE)

Ingredients

  • 30g butter
  • 1 onion
  • ½ turnip
  • 2 large carrots
  • 500g leftover slice sausage and links
  • 500g potatoes
  • 500ml beef stock
  • Brown sauce
  • Worcestershire sauce
  • Salt and pepper

Method

1. Begin by heating up a heavy-based pot and add in the butter until it starts to melt, finely dice the onion and start to sauté. Peel the carrots and turnip then dice into 2cm cubes adding into your onions.

2. Chop the leftover sausages and peel then chop the potatoes adding all together along with the beef stock, bring to the boil and simmer for 20 minutes.

3. Now add in brown sauce to taste along with Worcestershire sauce then season with salt and pepper before serving with crusty bread and loads of butter.

We hope you enjoy creating this recipe and sharing it with your friends.

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Recipes for your pumpkin leftovers

Carving pumpkins has slowly become something of an annual tradition to mark Halloween, with people lighting up their spooky creations on 31st October (or 30th October in Kilmarnock!).

The activity is now so popular that the UK is expected to waste around 18,000 tonnes of perfectly edible pumpkin this Halloween – but the leftovers can be put to good use.

Instead of throwing out your pumpkin innards once you have finished carving, why not turn them into something delicious? Like, these Pumpkin Cupcakes?

PUMPKIN & SULTANA CUPCAKES

Ingredients

Cupcakes

  • 175ml vegetable oil
  • 175g light brown sugar
  • 3 eggs
  • 200g grated pumpkin
  • 100g sultanas
  • 1 orange
  • 2 tsp ground cinnamon
  • 2 tsp mixed spice
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda

For the Cream Cheese Frosting:

  • 200g cream cheese
  • 1 orange
  • 100g icing sugar
  • Optional toasted nuts

Method

Cupcakes

  1. Pre heat an oven to 170c and line a 12 hole muffin tin with paper cases, you are allowed to bring out the inner child in you by using Halloween themed ones. Put the oil, sugar and eggs into a bowl and whisk until they are all incorporated evenly.
  2. Now add in your grated pumpkin make sure to squeeze any excess juice out of it before adding it and the sultanas into the bowl.
  3. Zest the orange then into a separate bowl sieve the cinnamon, mixed spice, flour and the bicarbonate of soda before adding everything together and folding it in with a spatula.
  4. Carefully spoon this into your 12 cases and bake for 25 minutes, they should be springy to touch. Once cooked place them on a cooling wire.

Cream Cheese Frosting

  1. Beat the cream cheese until its smooth then zest and juice orange before adding into the mix.
  2. Sieve the icing sugar into it and really beat hard until you get a smooth paste, put into a clean bowl and cling film before refrigerating until it starts to firm up.
  3. Now pipe onto the now cool cakes before topping with a selection of toasted nuts. I like pecans or flaked almonds best.

We hope you enjoy creating this recipe and sharing with your friends.

Happy Halloween!!

 

 

 

 

 

 

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Chicken Bhoona + Pilaf Rice Recipe

  • 2 chicken breasts, diced into suitable chunks
    • 1 tsp of vegetable oil
    • 4 curry leaves
    • 2 white onion, finely diced
    • 2 green cardamom pods
    • 1 tsp black mustard seeds
    • 3 whole cloves
    • Half a cinnamon stick
    • 1 tsp cumin seeds
    • 50g tomato puree
    • 1 tsp sugar
    • 1 tsp garam masala
    • 1 tsp turmeric
    • 1 tsp chili powder
    • 150ml chicken stock
    • Small bunch of coriander
    • Salt and pepper

Method

1. Put a large pan on a medium low heat and add ghee/oil, curry leaves, chopped onions, cardamom, mustard seeds, cloves, and cinnamon and cumin seeds. Cook on a low heat, stirring occasionally until the onions have turned a golden colour and have reduced. The onions must not fry but cook down very slowly as this method ensures the flavour and correct consistency of the final sauce. It can take up to 20-30 mins for the onions to cook correctly.

2. Add the tomato puree, sugar, garam marsala, turmeric and chili powder to the pan and stirring occasionally until the spices are cooked out.

3. Add the chicken stock and reduce down slowly, put chicken in and cook for around 10 minutes

4. Once chicken is cooked season accordingly and add loads of chopped coriander.

Pilaf Rice

  • 200g long grain rice
  • 350ml of warm chicken or vegetable stock
  • 1 white onion, peeled and finely sliced
  • 1 clove garlic, peeled and finely sliced
  • 2 green cardamom pods, crushed
  • 1 tsp cumin seeds
  • ½ cinnamon stick
  • 1 bay leaf
  • Pinch of saffron
  • Salt and pepper
  • Small bunch of coriander
  • 25g butter

Method

1. Pre-heat the oven to 180c, Heat a large oven proof dish on a medium heat, add the butter and melt

2. When it starts to foam, add the onion and cook for 10 minutes to a light golden colour. Add the garlic and cumin seeds, cook for 1 minute, then add the remaining spices and bay leaf, followed by the rice, salt and pepper

3. Stir until the rice is well coated, add in the stock and bring to the boil. Then cover with a sheet of baking parchment cut to size, place a tight fitting lid on top and bake in the oven until all the stock is absorbed and allow to rest with the lid on.

4. After 5 minutes remove the parchment, fork gently, add some chopped fresh coriander leaf and serve.

Garlic + Coriander Flat Breads

  • 350g plain flour
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 15g fresh yeast or 3.5g dried yeast
  • 140ml milk
  • 140g natural yoghurt
  • 4 cloves garlic, finely chopped and pureed
  • Small bunch of coriander, finely chopped
  • 150g melted butter

Method

1. Sieve all the dry ingredients together and put in the chopped coriander. Add the garlic puree into the melted butter and sit at the side of the stove to keep warm.

2. Heat the Milk for 1 minute on full power in the microwave and stir in the yoghurt, dissolve in the yeast. Add this mixture to the flour to form dough.

3. Knead until smooth then cover and prove until doubled in size. Divide mix into golf ball sized pieces and roll into the classic teardrop shapes. Heat a non stick frying pan put in the flat bread and cook for 3 minutes until you have a golden crust, flip over and cook for another 2 minutes. Brush with the melted garlic butter on both sides and serve straight away while still warm.

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BBQ Baby Back Ribs Recipe

If you fancy taking advantage of the weather and having a bbq, these baby back ribs are the perfect bbq treat 👇

Barbecue Baby Back Rib Recipe

😋 12 meaty pork ribs
😋 1 tsp olive oil
😋 1 white onion, finely chopped
😋 400g chopped tomato
😋 3 garlic cloves, finely chopped
😋 85g brown sugar
😋 35ml malt vinegar
😋 35ml Worcestershire sauce
😋 1 tsp tomato purée

Method

1. Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened.
2. Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins.
3. Add remaining ingredients to the saucepan with onion, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened.
4. Once ready, blitz the sauce and pass it through a sieve to make sure its smooth.
5. Drain the ribs well, then brush with BBQ sauce.
3. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places.

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Sweet & Sour Chicken Recipe

Fancy some Saturday night fake away? Check out the recipe for one of our favourite dishes from our Chinese Cook School @ Home Classes…Sweet & Sour Chicken with Egg Fried Rice.

Sweet & Sour Chicken

  • 1 chicken breast trimmed and cut into chunks

Marinade

  • 3 tsp light soy sauce
  • 3 tsp dry sherry
  • 1 garlic clove, grated
  • Small piece fresh root ginger grated

Coating

  • 50g cornflour
  • 2 tsp caster sugar
  • Salt and pepper

Sauce

  • 2 garlic cloves, finely chopped
  • Small piece fresh root ginger finely diced
  • 1 red pepper, diced
  • 2 tsp tomato ketchup
  • 4 tsp rice vinegar
  • 1 tsp sesame oil
  • 2 tsp light soy sauce
  • 1 tsp soft brown sugar
  • 150g fresh pineapple, diced
  • 1 tsp sesame seeds
  • Coriander

Batter

  • 100g cornflour
  • 1 tsp baking powder
  • 100ml water

Method

1. Mix the chicken with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the chicken and toss the chicken in the coating. This can be done 1 hr ahead.

2. To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and pepper until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the cornflour and baking powder together with the water to a smooth paste.

3. Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the coated chicken in the batter mix, do it in 2 or 3 batches and let any excess drip off. Fry the chicken in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the chicken in sauce, sprinkle over the sesame seeds and coriander.

Egg Fried Rice

  • 1 egg
  • 2 tsp sesame oil
  • 200g long-grain rice (uncooked weight), cooked and left to go cold
  • 100g frozen peas, defrosted
  • 4 spring onions, finely chopped
  • 1-2 tsp soy sauce

Method

1. Beat together the egg and sesame oil and put to one side.

2. Heat the sesame oil in a wok or large frying pan. When it’s warm add the rice and stir-fry for about 3-4 minutes until completely heated through.

3. Add the peas and spring onions. Stir-fry the rice constantly around the pan for about 3 minutes. Season well with soy sauce then push the rice to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a fork, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.

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Individual Carrot Cakes Recipe

🐣🐰 These individual carrot cakes are the perfect Easter treat, whether for yourself, for the kids or as treats for family, friends and neighbours! Don’t forget to send us your photos if you make them on Facebook, Twitter, Instagram or by email to [email protected], we love to see everything you’re all baking at home…

Carrot Cake with Cream Cheese Icing + Marzipan Carrots

Makes 9

🐰 120g light soft brown sugar
🐣 120ml vegetable oil
🐰 2 eggs (beaten)
🐣 120g self raising flour
🐰 1 tsp bicarbonate of soda
🐣 1 tsp mixed spice
🐰 Freshly grated nutmeg
🐣 100g grated carrot
🐰 75g pecan nuts (optional)
🐣 75g raisins

Method

1. Pre heat oven to 180c or 160c fan assisted.
2. Beat the sugar and oil till smooth and combined, gradually add the beaten eggs.
3. Sieve together the flour, bicarb and spices and add to the wet mixture.
4. Fold the carrots, nuts and raisins through the cake batter.
5. Fill your cases three quarters up as the cake will rise as it cooks.
6. Place in oven for 25-30 minutes or until a skewer comes out clean, cool on a wire rack.

Cream Cheese Icing

🐣 200g Cream cheese
🐰 100g icing sugar
🐣 50g Soft unsalted butter
🐰 1 orange

Method

1. Beat cream cheese and butter till fully combined and finely grate in the zest of the orange.
2. Add the sieved icing sugar one spoon at a time.
3. Pipe on to the top of your cooled cakes

Marzipan Carrots

🐣 30g marzipan
🐰 Orange food colouring
🐣 Red food colouring
🐰 Small bunch curly parsley, washed thoroughly.

Method

1. Tint marzipan with orange and red food colouring, a drop at a time, to reach desired colour.
2. Divide the coloured marzipan into 12 pieces. Shape each piece into a ball, and then roll into logs, tapering 1 end, to resemble carrots.
3. Carrots will keep, covered, for up to 1 week. When ready to use, cut a slit into the end of each carrot and slip in a piece of parsley.

ENJOY 😋

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Strawberry Tarts Recipe

Sweet Pastry

  • 450g Plain Flour
  • 150g Icing Sugar
  • 225g Unsalted Butter
  • 1 Egg
  • 1 Tablespoon Milk

Method

  1. Rub the butter and sugar together
  2. Add the egg, flour and milk, bring all the ingredients together to a smooth paste and roll out into a 15cm round cling film and chill for ½ hour.

To Make the Tart

  • Roll out the pastry and line a 24cm 3.5 cm deep ring
  • Bake blind at 200 c /400 f/ gas 7 until golden and dry.
  • Remove the beans, allow he base to cool slightly brush the inside of the base with the egg yolks.

Crème Patissiere

  • 6 egg yolks
  • 125g sugar
  • 40g flour
  • 500ml milk
  • 1 vanilla pod, split

Method

  1. Place the egg yolks and about one – third of the sugar in a bowl and whisk until they are pale and form a light ribbon. Sift in the flour and mix well.
  2. Combine the milk, the remaining sugar and the split vanilla pod in a saucepan and bring to the boil. As soon as the mixture bubbles, pour about one – third onto the egg mixture, stirring all the time. Pour the mixture back into the pan and cook over gentle heat, stirring continuously. Boil for 2 minutes, then tip the custard into a bowl. Flake a little butter over the surface or dust lightly with icing sugar to prevent a skin from forming as the custard cools.
  3. Add a little cocoa or coffee powder to the custard instead of the vanilla to give you a chocolate or coffee – flavoured cream. If you use cocoa, use a little less flour and add a touch more sugar.

Napage to Glaze

  • 200ml double cream
  • Vanilla pods
  • Icing sugar to sweeten

Add your creme pattissiere to your pastry tart, top with sliced strawberries and finish with your glaze.

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BBQ Recipes

Ultimate Cook School Burger

Ingredients

  • 250g minced beef, quality scotch 10% fat approx.
  • 1 large egg
  • 4 sprigs flat leaf parsley, chopped
  • Sea salt and black pepper
  • 1 small onion, finely diced

Toppings

  • Cheese slices
  • Grilled bacon
  • Tomato sliced or roasted
  • Gherkins

Method

  1. Season the mix with salt and pepper make a little test burger taste and adjust if required.
  2. Cook the burgers for 3-4 minutes on each side.
  3. Allow to rest then serve with your choice of toppings, lettuce and tomato…and enjoy.

Brioche Buns

  • 30g fresh yeast or 7g dried
  • 500g strong white flour
  • 50ml warm milk @25°C
  • 200g unsalted butter soft
  • 50g caster sugar
  • 15g Maldon sea salt, ground
  • 5 eggs

Method

  1. Mix the warm milk with the yeast and 25g plain flour allow standing for 15 minutes to activate.
  2. Put the remaining flour into your mixing bowl along with the salt and sugar. Beat the eggs in a bowl then add the yeast sponge. Turn on the mixer with a dough hook and gradually add the eggs and yeast on a slow speed. Mix for 7 minutes then add the butter a blob at a time on a medium speed, continue until all the butter is added beat for 15 minutes.
  3. Cool in the fridge overnight or for a minimum of 1 hour. If overnight take from fridge and place in a warm spot for 1½ hours. Divide into 10-12 equal sized pieces and roll into tight balls. Butter and flour a baking sheet, brush with milk and egg, sprinkle with sesame seeds. Prove for 30 minutes. Pre-heat the oven to 200°C.
  4. Bake in the oven for 15 minutes reduce the heat to 175°C. and bake for a further 10 minutes. Cool on a rack

Homemade Tomato Chutney

  • 500g red onion, finely sliced
  • 1kg tomato, chopped
  • 4 garlic cloves, sliced
  • 1 red chilli, chopped (optional)
  • 4 cm piece ginger, peeled and chopped
  • 250g brown sugar
  • 150ml red wine vinegar
  • 5 cardamom seeds
  • ½ tsp paprika

Method

  1. Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
  2. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
  3. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.
Mackeral

Chilli and Ginger Glazed Mackerel

  • 2 whole mackerel, filleted, pin boned and scaled
  • 20ml light soy sauce
  • 1 red chilli, de seeded and finely diced
  • 1 lime, juiced
  • Ginger, finely chopped
  • 1 garlic clove, crushed
  • 30g honey

Method

  1. Make the marinade by mixing all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
  2. Heat BBQ and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
  3. Serve immediately.
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Deep Filled Apple Pie Recipe

Fancy treating the family to a homemade dessert this weekend? Check out the recipe for our delicious home made deep filled apple pie below…

Deep Filled Apple Pie

Filling

  • 140g caster sugar, plus 2 tsp for sprinkling
  • 1 tsp ground cinnamon
  • 20g cornflour
  • 600g Granny Smith Apples, peeled, cored, sliced

Pastry

  • 400g plain flour, plus extra rolling
  • 20g caster sugar
  • 1 lemon, zest only
  • 250g cold butter, cut into cubes
  • 1 egg
  • 1 egg yolk
  • Cold water

Method

1. For the pastry, place the flour, sugar and lemon zest into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg and stir with a round-bladed knife until the mixture forms a dough. If it is a bit dry add a little water to bring it together.

2. Sit aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5-7cm/2-3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish.

3. Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the fridge for half an hour.

4. Preheat the oven to 180c.

5. For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples. Place the apple filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg.

6. Roll out the reserved ball of pastry. Cover the pie with the pastry and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife. Glaze the top with beaten egg.

7. Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes place all around the edge of the pie, slightly overlapping each other, and glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45-55 minutes or golden-brown all over and the apples are tender.