Cranberry Sauce

Recipe from the Preservation Society book. Go and buy it. It is full of pretty awesome recipes.

This is the cranberry sauce, perfect for Thanksgiving or Christmas. Only ingredients and pics here. Though I think next time I might try to run it through a food mill to remove the skins once the berries have popped.

Ingredients
1 kg cranberries
3.25 cup sugar
1 unit star anise
3 inch cinnamon
1 ml ground cloves
2 unit oranges (zest and juice)
90 ml port

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Butter Chicken

Funnily enough, a butter free version of butter chicken. Delicious, tender chicken and a savory sauce. It uses both a “Butter chicken masala” pre-made mix and some whole spices.

This is a two step recipe. First the marinade, then putting everything together.

Marinade ingredients :
3 chicken breast
1/2 cup plain greek yoghurt
2 tea spoon butter chicken masala
juice from 1/2 lime
1/2 tea spoon salt
ingredients1

Butter Chicken ingredients :
Marinated chicken
4 onions
6 black pepper corns
6 green cardamom pods
1 thumb length cinnamon stick
2 star anise
2 tablespoon butter chicken masala
1 small can of diced tomatoes
3/4 cup cream
1/4 cup almond meal
1/2 cup water
2 table spoon oil
salt
ingredients2

***

1. In a mixing bowl, combine the marinade ingredients.
marinade1

2. Add the diced chicken.
marinade2

3. Stir to coat with the marinade. Cover and set aside (several hours, up to overnight).
marinade3

4. Peel and quarter the onions. Put in a pot with water and boil for 10 minutes until soft.
onions

5. Pre-heat the oven to 400F.
Pour the chicken into an oven safe dish and cook for 10-15 minutes. You want it mostly cooked.
chicken

6. Drain the water from the onion and transfer them to a blender.
onions2

7. And puree them.
onion3

8. Heat the oil in a skillet. Add the onions to the skillet.
onions4

9. In the mean time grind the cardamom, black pepper corn and star anise.
spices

10. Cook until the onions have given up most of their water and start to form a paste. You can go a bit further then I did, almost caramelizing them. Add the ground spices and the butter chicken masala.
add-spices

11. Cook for 2 minutes to fry the spices a bit and make them fragrant.
spices+onions

12. Add the tomatoes.
add-tomatoes

13. Add the cream.
add-cream

14. Take the chicken out of the oven­.
chicken2

15. And using a slotted spoon transfer the chicken to the sauce. You want to leave behind any water or “broken” marinade. Stir in and allow to simmer for 10 minutes.
add-chicken

16. Add the ground almond. Stir it in, it will thicken the sauce. Add the water to loosen it up.
add-almonds

17. Serve with warm naan bread.
serve

Spice Poached Pears

A delicious, light desert. Also easy to make and can be made in advance. The pears will keep for well over a week if kept in the syrup.

Ingredients
8 Bartlett pears
1/2 cup honey
1 Yunnan pepper
13 black peppercorns
1 vanilla pod, sliced in half
Zests of 1 orange
Juice of 1 lemon
2 star anise.
4 cup of water + enough to fill a large bowl
ingredients

***

1. In a large soup pot, combine 4 cups of water with the honey, spices, orange peel and the juice of half a lemon. Warm gently and stir until the honey is dissolved.
liquid

2. Fill a large bowl with cold water and add the juice of half a lemon.
water

3. Peel the pears, slice in half and remove the core.
peel

4. Put the pears in the water with the lemon juice. This prevents them from changing color.
bath1

5. Once all the pears are ready transfer them to the spiced liquid. Try to keep them in an even layer.
in-liquid

6. Using the lid of a smaller pot, push them into the liquid. Bring to a simmer and cook until the pears are tender when poked with the toothpick but still holding their shape.
lid

7. Allow to cool in the syrup, then cover the pot and cool completely in the refrigerator.
cooked

8. When ready to serve, heat about 1 cup of the syrup and reduce to about 1/3 cup.
syrup

9. Transfer the syrup to a double boiler and melt some chocolate into the syrup.
chocolate

10. Spoon the warm chocolate sauce over the cold pears.
serve

Duck Confit

Rich, slightly decadent and surprisingly easy to make Duck Confit. The garam masala and ginger add wonderful aroma to the duck.

It needs slow cooking, at low temperatures, otherwise it because tough and dry, so plan ahead to have plenty of time.

Ingredients
2 duck legs
1 table spoon sea salt
1 garlic clove, roughly peeled and the cloves separated
1 average knob of ginger, sliced
2 bay leaves
1 1/2 table spoon of whole Garam Masala
1 star anise, broken in pieces
1 table spoon whole pepper corns
3-5 table spoon of duck fat (optional)
1 cup of basami rice
Green and yellow beans, to taste
ingredients

***

1. Pre-heat the oven to 250F

2. Place the duck legs skin down in a large pan, over medium heat. Add the salt. Cook until the legs are brown and begin to render fat. Reduce the heat and continue cooking for 15 minutes,

sear1

3. Turn the legs over. Cover and cook for 15 minutes.
sear2

4. Prepare the ginger and garlic and mix together all the spices.
aromates

5. Add the ginger, garlic and spices to the duck legs. Once you start smelling the spices, transfer to a large dutch oven (or other lidded oven safe container). Add duck fat as needed to make sure the legs are swimming in fat.
add-spices

6. Bake for 1 hour to 1h30, until fragrant and the meat is detaching easily from the bone.

While the duck is baking, rinse the basmati rice until the water runs off clear. Boil 2 cups of water, add the rice and turn the heat off. Cover and allow the rice to absorb the water for 30 minutes.

Also rinse and steam the green and yellow beans.
bake

7. Allow the duck to rest a few minutes when taking it out of the oven. Serve with the rice and beans.
serve