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DUCK AND
RASPBERRY SALAD
A
lightly chilled Beaujolais is a good choice with this salad of duck and new
season peas in a fruity raspberry dressing
Serves 4
2 duck breast fillets
Salt and freshly ground black pepper
100g/4oz ripe Brie, cut in slivers
100g/4oz fresh baby rocket leaves
100g/4oz young fresh peas (podded weight)
6 spring onions, trimmed and chopped
100g/4oz fresh raspberries
For the dressing
4 tbsp olive oil
50g/2oz fresh raspberries
1 tbsp white wine vinegar
Heat a heavy-bottomed frying pan and cook duck, skin side down, until browned,
letting the fat run. Turn over to brown other side, then turn down heat and
cook for around 8 minutes for medium, or to preference. Remove duck from pan
and leave to cool slightly. Season, then slice and place in a bowl with Brie,
rocket, peas, spring onions and raspberries. Reserve.
For the dressing, place oil, raspberries, vinegar and a little seasoning in a
blender and whizz smooth. Pour over salad and toss. Heap into a bowl to
serve. Preparation time: approx 20 minutes
Cooking time: approx 10 minutes
Approximate nutritional values per person:
475 calories, 12g protein, 44g fat, 6g carbohydrate
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QUAILS WITH
RASPBERRIES
Stuffing the cavities with raspberries imparts a fantastic flavour to these
quails during cooking. Team them with a California Pinot Noir with
complementary raspberry and strawberry notes
Serves 6
4 oven-ready quails
175g/6oz fresh raspberries
Salt and freshly ground black pepper
8 thin rashers streaky bacon, derinded
2 tbsp olive oil 1 wineglass dry white wine
150ml/ 1 /4 pt chicken stock
1 tbsp balsamic vinegar
25g/1oz unsalted butter
2 bunches watercress, stalks trimmed
Stuff cavities of quails with raspberries, reserving 50g/2oz for the gravy.
Season quails with freshly ground black pepper and wrap each one in 2 rashers
bacon to cover. Brush with oil and place in a roasting tray. Cook in a
preheated oven at Gas 5, 375°F, 190°C for 25 minutes, or until juices
run clear. When ready, remove from tray and reserve, keeping warm..
Pour excess fat from roasting tray and add remaining raspberries. Cook on the
hob for 30 seconds then add wine and stock. Bring to bubbling then simmer for 2
minutes to reduce. Add balsamic vinegar and season. Pour into a gravy boat and
keep hot.
Melt butter in a large pan and gently heat watercress until wilting. Spoon on
to a serving plate and perch quails on top. Pour a little sauce over and serve
the remainder in a sauce boat.
Preparation time: approx 15minutes, plus chilling
Cooking time: approx 30minutes
Approximate nutritional values per person:
353 calories, 24g protein, 26g fat, 3g carbohydrate
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BROWN SUGAR
PAVLOVAS
Enjoy these meringues with a glass of dessert wine, ideally Moscatel
de Valencia from Spain
Serves 4
2 egg whites
100g/4oz golden granulated sugar
4 tbsp clotted cream
175g/6oz fresh raspberries
Fresh mint sprigs for decoration
For the coulis
225g/8oz fresh raspberries
1 tbsp sifted icing sugar, or to taste
1 tbsp lemon juice
Whisk egg whites until stiff. Whisk in 1 tbsp sugar then carefully and
gradually fold in the rest with a metal spoon. Using a tablespoon, spoon 4
mounds of meringue on to a baking tray lined with baking parchment. Bake in a
preheated oven at Gas 1 /2 , 250°F, 120°C for 1 1 /2 hours, or until
dried out, caramelised and crisp. Remove and cool.
For the coulis, place raspberries in a blender with sugar and lemon juice.
Whizz smooth, sieve to remove seeds and reserve.
To serve, cut tops from meringues. Spoon in cream and heap raspberries on top.
Replace lids, drizzle some coulis around and decorate with mint sprigs.
Preparation time: approx 15 minutes
Cooking time: approx 1½ hours
Approximate nutritional values per person :
245calories, 16g protein, 9g fat, 40g carbohydrate
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RASPBERRY JAM TART
This tart, filled with home-made raspberry jam, is perfect with a flute of Asti
Spumante. And since the jam recipe makes around 3 jars, there’s plenty for
other uses
Serves 6
For the jam
900g/2lb fresh raspberries
900g/2lb sugar
For the pastry
175g/6oz plain flour
100g/4oz unsalted butter, cubed
Pinch of salt
1 egg
Beaten egg to glaze
Place raspberries in a heavy-bottomed saucepan and simmer in their juice for 15
minutes, stirring gently. Remove from heat and stir in sugar. When dissolved
bring back to bubbling and boil for 20 minutes or until setting point is
reached, skimming off any scum.
For the pastry, place ingredients in a processor and whizz to form a ball. Wrap
in clingflim and chill for 30 minutes. Roll out on a floured board to fit a
plain-sided 20cm/8in loose-bottomed flan ring. Trim excess pastry and make some
strips to lay across the top of the tart.
Spoon in enough jam to come about two-thirds up the case. Brush sides with
beaten egg and lay pastry strips over, pressing to stick to the edge. Brush
strips with beaten egg to glaze. Bake at Gas 6, 400F°, 200°C for 20
minutes or until pastry is golden and crisp. Cool slightly before
serving. Preparation time: approx 20
minutes
Cooking time: aprox 1 hour
Approximate nutritional values per person:
363 calories, 4g protein, 15g fat, 57g carbohydrate
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