Twice Baked Slow Cooked Duck Soufflé with Cheese

I am very proud of this recipe. It was published in the monthly My Favourite Recipe magazine last year in issue 67. I won Recipe of the Month prize of £500. I would like to share this recipe with everybody
Twice Baked Slow Cooked Duck Souffle'
  Soufflé is an absolutely delicious and delightful thing  to eat

FAMILY FRIENDLY:
This Soufflé is family friendly, children from the age of 2 to grannies at the age of 102, all love the dish because it is light and fluffy. Even gluten intolerant member of the family can enjoy this delicious dish.

East West Fusion:
To make this recipe more interesting, I have included East West fusion of flavour. The duck is infused in an oriental sauce and slow cooked till tender. I have also added a strong Cheddar cheese to give my Soufflé a further depth of flavour.

This Soufflé recipe is not daunting:
A lot of people think that making soufflé is a daunting task. Unlike some of the classic soufflé, this Twice Baked soufflé recipe will fall when cool and then puff back up again on the second baked. They can be made in advance, and reheated and ready to eat in 10 minutes. They keep well in the fridge for up to 36 hours and in a freezer up to 2 months. So if you want to impress friends and family at dinner party, this can be you dish to put on the dinner table.

Slow cooked duck legs:

2 Duck legs ( British Poultry, Red Tractor approved)

100 ml. White wine

50 ml. Soy sauce

1 teaspoon five spice powder

1 tablespoon oyster sauce

1 clove garlic (chopped)

1 teaspoon minced ginger

1 tablespoon honey

Place all the ingredients in a pan or a slow cooker. Simmer very slowly till tender. Usually 2-3 hours. Leave to cool. Reserve the cooking liqueur. When the duck is cool, remove the skin and the bone. Shred the duck to thin shreds. Set aside.

The Twice baked Duck Soufflé

30g butter (Red Tractor approved)

Extra butter for greasing

50g flour (Red Tractor approved) (Gluten free flour is fine)

200ml warm milk (Red Tractor approved)

100g grated matured Cheddar cheese (Red Tractor approved)

4 egg yolks

4 egg whites
1 teaspoon chopped chives

Slow cooked duck meat (reserve a few pieces for garnish)

Mixed salad and chives for garnish

Red wine sauce

1. Grease 6 Ramekin dishes with butter. Preheat oven to Gas Mark 5/ 190C.
2. Melt butter in a heavy bottom pan. Add in flour, stir all the time over medium heat for 1 minute. Stir in the warm milk. Cook and stir till the Roux sauce is really thick. Remove from heat.
   
3.     Stir in the egg yolks and then the cheese, chives and duck till fully combine.
4. Whisk egg whites in a clean bowl with an electric whisk to a stiff peak.
   
5. Gently in the egg whites into the duck mixture a little at a time. Mix well.
   
6. Divide the mixture evenly between the 6 prepared Ramekin dishes. Place the ramekin on a baking tray line with a dish cloth. Pour boiling water into the baking tray to 2 cm. in depth.
7. Baked the Soufflé in a preheated oven for 20-25 minutes until puff up and golden brown.
   
8. Remove the dishes and cool on a wire rack to room temperature. The Soufflé will fall, but they will puff up again on the second baking. Remove the Soufflé from the ramekin dishes. At this stage, the Soufflé can be store in the fridge for up to 36 hours or in the freezer for up  to 2 months.
9. Second baking, place the cool the Soufflé on a baking tin. Sprinkle the top with some grated cheese and butter. Bake in a preheated oven to Gas Mark 5/ 190C for 10-12 minutes till they puff up and golden brown.
10. Transfer the soufflé onto a serving dish. Garnish with mixed salad and strips of duck meat and redcurrants. Drizzle over with red wine sauce.
    
    
    
    
    
    

To make red wine sauce, cook together 100 ml red wine, 3 tablespoon redcurrant jelly and a tablespoon sieved duck cooking liqueur. Bring to the boil and reduce to a thick consistency.

www.britishpoultry.org.uk

 www.redtractor.org.uk
#RedTractorPoutryChallenge

Oriental Coconut Pancake with Smoked Salmon & Tofu

This breakfast recipe is healthy, delicious and with an oriental touch. It is diary free. I use Vita Coco Coconut milk and Vita Coco Coconut oil in this recipe to give the exotic coconut flavour to my pancake and my scrmble Tofu. It  #TastesLikeNoUdder

“This recipe is an entry into the Dairy Free Style Your Breakfast challenge with Vita Coco and Foodies100. See more great breakfast ideas at http://vitacoco.com/uk/”

Oriental Coconut Pancake with Smoked Salmon and Tofu 

Ingredients:

For the pancake:

250g plain flour

240 ml Vita Coco Coconut milk

1 egg

1 tbsp. baking powder

1/2  tsp.  salt

1 tbsp. Vita Coco Coconut oil

For the pancake filling:

For the Smoked salmon Tofu:

100g smoked salmon

100g  Japanese Silken Tofu

2 eggs

2 tbsp. Vita Coco Coconut milk

1 tbsp. chopped chives

1/2 tsp. grated root ginger

2 tsp. Vita Coco Coconut oil

The glaze:

2 tsp. honey

1 tsp. lemon juice

1 tsp. soy sauce

1/4 tsp. sesame oil

1/2 tsp. shredded crystalline ginger

Chopped dill leaves

Extra Chive, dill leaves and parsley for garnish

Method:

1. Put all the dry ingredients in a mixing bowl. Add in egg and coconut milk. Whisk until the batter is smooth.

2. Heat a heavy based pan with some coconut oil. Put 2 tablespoon of batter in a heated pan. Spread the mixture to a 10cm. diameter round pancake. Cook until gold on each side. Set aside . Keep warm. Repeat the same with the rest of the batter.

3. For the Salmon Tofu egg: Cut the salmon into small pieces (reserve a few larger pieces for garnish). Whisk egg and coconut milk together. Add in ginger, salt and pepper. Cut Tofu into cubes. Heat coconut oil in a pan, pour in the egg. Scramble the eggs at slow heat till creamy. Add in salmon, Tofu and chive. Mix well season to taste.

 For the honey and ginger glaze: Warm honey, lemon juice and soy sauce together. Add in sesame oil and ginger. Remove from heat. Set aside.

To assemble: Place a coconut pancake on a warm plate. Spread with a tablespoon of Tofu egg and top with a pan cake. Repeat  this process. Allow 4 pancake per portion. Arrange the smoked salmon on top and around the pancake. Drizzle with honey and ginger glaze. Garnish with chives, dill leaves, parsley and lemon twist.

Shakespearian Trio of Turkey

   Why only have 1 when you can have all 3
    3 are better than 1 

Shakespearean Trio of Turkey

I published this blog to enter the British Turkey recipe competition #TurkeyTractorChallenge. 

The theme for British Turkey Awards 2016 is ‘BEST OF BRITISH’ 

 British Turkey is the Best Of British. With the Red Tractor logo I know the food that is farmed and prepared is regualrly check by independent experts to ensure it is of a good standard.

                                                                Best of British                                                           Best of British                                                                                                             

I love British turkey. I cook turkey all the year round. British Turkey is delicious and nutritious, high in protein and low in fat. It is very versatile. I have created lots of recipe over the years. My family and friends love all my turkey dishes too.

For this year’s British Turkey award ‘Best of British’ recipe competition, I have created a Shakespearean Trio of Turkey. Why Shakespeare, you ask? William Shakespeare is British. The plays that he had written are the Best of British, in my opinion, just like British turkey and all the Red Tractor food.

Shakespeare created his plays with love, passion and a touch of ingenuity.  I created my turkey dishes also with love, passion and lots of imaginations. My trio of turkey recipes are inspired by 3 of my favourite Shakespeare’s plays.

Shakespearean Trio of Turkey

A Midsummer Night's Dream: Earl Grey Turkey Egg Florentine

The beautiful colour of this dish represent a lovely British summer garden. This dish is delicious, with the fragrant of Earl Grey tea infused turkey and Cheddar cheese. It makes perfect dish for A warm Midsummer Night's Dream supper.

Romeo and Juliet: SweetHeart Rosemary Turkey Hotpot 
Hotpot is a traditional British dish.This recipe is made using diced turkey thigh, and mixed vegetables. It is slow cooked in rosemary and saffron infused pale ale. It is topped with heart shaped sweet potato slices. A representation of the romantic story of Romeo and Juliet




The Merry Wives of Windsors' Girdle Scones with Golden Turkey Ingots
This dish is rich, colourful, golden and fun to eat, a true representation of the life style The Merry Wives of Windsor. The girdle scones are traditionally fried on a girdle pan. I made these scones with added chopped Bramley apple. They are topped with caramelised apple and then golden turkey ingots. The turkey ingots are made with chopped turkey breast moulded into round shapes and fried till golden. They are then topped with redcurrant jelly  and garnish with cherry tomatoes, radishes, herbs and salad.

  

A Midsummer Night's Dream: Earl Grey Turkey Florentine

350g turkey fillet Red tractor Red Tractor Approved
500ml strong Earl Grey tea
4 shallots

2 bay leaves

A sprig thyme 

3 cloves

1/2 teaspoon salt

6 Free Range eggs  Red Tractor Approved

1 tablespoon double cream  Red Tractor Approved

3 large handful of spinach ( blanched) Red Tractor Approved

2 tablespoon caramelised onions

2 tablespoon diced red pepper Red Tractor Approved

1 small courgette ( sliced and lightly fried ) Red Tractor Approved

1 tablespoon rapeseed oil Red Tractor Approved

25g grated cheddar cheese Red Tractor Approved

Salt and pepper

1. Heat Earl Grey tea and spices in a pan. Add in turkey fillet. Poach the turkey in low heat for 20 minutes. Remove from heat. Leave the turkey in the Earl Grey liquor over night to absorb the flavour. Cut into thin slices when cool.

2. Beat eggs and cream together in a large bowl. Season with salt and pepper.

3. Heat oil in a small frying pan. Pour in beaten eggs. Turn the heat down to low. Add in blanched spinach and sliced Earl Grey turkey, follow by caramelised onions, courgette and pepper.

4.  Leave the egg to cook on gentle heat for 3 minutes till the egg is set. Sprinkle with cheese. Place the pan under the grill for 1-2 minutes to melt the cheese. Turn the turkey Florentine out on a place. Cut into slices and serve with mixed salad.




Romeo and Juliet: SweetHeart Rosemary Turkey Hotpot

400g diced British turkey thigh  Red Tractor Approved

2 tablespoon plain flour Red Tractor Approved

1/4 teaspoon English mustard

1 small onion, diced Red Tractor Approved

1 large stalk celery, diced Red Tractor Approved

1 small diced carrot Red Tractor Approved

100ml pale ale
1 sprig of rosemary
A pinch of saffron

200ml vegetable stock

A pinch of grated nutmeg

2 tablespoon diced sweet potato

150g sweet potatoes cut into heart shapes

1 tablespoon melted English butter Red Tractor Approved

Salt and pepper

Parsley (garnish)

1. Mix flour with mustard, salt and pepper. Coat the turkey with flour. Arrange turkey and vegetable in an oven proof dish.

2. Add in rosemary, saffron, ale and stock. Arrange the heart shaped sweet potato slices on top to cover the hotpot. Brush with melted butter. Sprinkle with grated nutmeg.

3. Place the hotpot in the middle oven Gas mark 3/150C for 45 minutes. Leave to cool slightly before serving. Garnish with chopped parsley.

The Merry Wives of Windsors' Girdle Scones with Golden Turkey Ingots

200g SR flour Red Tractor Approved

50g soften butter Red Tractor Approved

A pinch of salt

1 tablespoon chopped Bramley apple Red Tractor Approved

75 ml milk Red Tractor Approved

300g turkey breast (roughly chopped) Red Tractor Approved

1 stalk spring onion (chopped)

2 teaspoon beaten egg

1 teaspoon cornflour

¼ teaspoon salt

1 tablespoon rapeseed oil Red Tractor Approved

1 Bramley apple (sliced) Red Tractor Approved

1 tablespoon caster sugar Red Tractor Approved

2 tablespoon redcurrant jelly

For garnish:

Tomatoes, radishes, lettuce, cucumber, herbs and lemon Red Tractor Approved

1. Add salt into the flour. Rub in butter finely. Add in chopped apple and milk. Mix to a soft dough. Roll out the dough out to ½ cm. thickness.  Cut into 5 cm. diameter rounds.

2. Heat up a girdle pan or any heavy based frying pan. Add in a knob of butter. Fry the scones in low heat till golden brown and well risen. (About 1 minute on each side). Leave to cool.

3. Roughly chop turkey. Mix in onion, egg, cornflour, salt and pepper. Mix well. Mould the turkey into round shapes.

4. Heat oil in a frying pan. Fry each turkey ingot in the pan till golden brown (about 3 minutes on each side)

5. Heat the sugar and apple slices on a pan. Heat the apple till the sugar is caramelised.

6. To assemble the turkey scones: spread the scones with butter. Place 2-3 slices of caramelised apple on each scone, follow by a turkey ingot. Top with ½ teaspoon red currant jelly. Garnish with tomatoes, radishes, herbs and salad.

More information and recipes on British Turkey  and Red Tractor can be found  www.britishturkey.co.uk  &  www.redtractor.org.uk