Annie’s Festive #Duck Roll Recipe

My friend Annie has made this beautiful duck roll for a number of years as part of our family Christmas feast and this year I noted down the recipe and took photos as we went.

It is stunning addition to the table and can of course be enjoyed at anytime of the year. The combination of duck, chicken mince, pistachios, cranberries and sour cherries is delicious and looks festive and is quite delicious.

Ingredients

1 duck skin-on deboned by your butcher

450g chicken mince

250g unsalted peeled pistachio nuts

100g cranberries chopped

1 can (400g) sour cherries drained

Olive oil

Salt and pepper

1 teaspoon dried oregano

2 tablespoons finely chopped parsley

Skewers and kitchen twine

Method

Pre-heat oven to 180 degrees celcius

Lay duck flat on a board skin-side down, season skin with slat and pepper

Mix chicken mince with oregano, pistachios, chopped cranberries, season with salt and pepper

Spread chicken over inside (middle part) of duck in an even layer

Stud chicken with sour cherries, about four across, laying evenly in rows “down” the duck.

Roll the duck and secure pulling “skin” across the duck and through the wing holes on the other side

Tie the duck together with kitchen string.

Rub duck sparingly with olive oil. Sprinkle with salt, pepper and a dusting of dried oregano.

Put duck roll in roasting tin, along with wings and leftover chicken mixture formed into a patty.

Roast for an hour (about 40 minutes a kilogram) and until duck is golden brown.

Allow to rest for 20 minutes then slice into thin slices and place on a serving tray.

Serve with glazed carrots and a green salad for a lovely summer meal.

The best Turkey is a brined Turkey

Our Xmas turkey will enjoy a brining tonight before stuffing and cooking in the bbq tomorrow.

Here’s a link to Nigella Lawson’s Turkey brine recipe….use what spices you have on hand, anything is better than nothing!

https://www.nigella.com/recipes/spiced-and-superjuicy-roast-turkey

Easy Homemade Sausage rolls

At this time of the year with friends and family popping over, having some of these homemade sausage rolls in the freezer is a great option for quick and easy but very yummy snacks.

They taste so much better than bought options, especially if you get your favourite sausages from the butcher. I like to use lamb merguez sausages with a bit of spice in them to make mine but you can use any sausage you like.

Ingredients:

3 sheets bought puff pastry

12 sausages cooked and cut into 3 pieces each (36 pieces)

1 egg beaten for wash

Method:

Cook sausages in a pan and cool completely

Cut sausages in thirds to make 36 pieces

Cut pasty sheet into thirds vertically and half across to make 12 bases from each sheet

Place cooled sausage on pastry and roll pasty over, seal with a fork, pressing down the tines to create a decorative edge

Freeze using plastic sheets from pastry to seperate the sausage rolls or,

Brush pastries with egg wash

Heat oven to 220 degrees Celsius fan forced

Bake for 10 minutes or so until pastry is puffed and golden.

Enjoy with your favourite sauce.

Lucky Lucio’s dinner

A few weeks ago we had gone to Oxford St in Paddington to try a new Italian place but found it doesn’t open for a while so thought we would try our luck to get a table for two at legendary Lucio’s on the spur of the moment.

Not only were we lucky to get a table, we were greeted by the lovely Lucio himself and welcomed warmly by everyone on a very busy Saturday night.

We were given delicious complimentary canapés and warm crusty bread to start as we contemplated the wine list and menu.

We chose a Vino Rosso from Umbria and settled on the Duck liver parfait with poached yabbies and the famous green noodles with crab for entrees and slow cooked lamb shoulder and duck for our mains with a side of Brussel sprouts.

As always, each dish was superbly executed and delicious with creative sauces and gels adding to the fine dining experience, all in the warm, welcoming and happy atmosphere of Lucio’s.

Make sure you reserve a table if going as you might not be as lucky as we were to get into the spur of the moment as we were.

Thanks Lucio, Michaela and the team for another great dining experience.

Spicy Roast Chicken with Lemon and Onions

I just got asked urgently for this recipe by a friend of mine and it reminded me that I haven’t made it myself for ages.

Might have to put it on the menus for a weekend roast.

I am thinking this would be is nice with cauliflower rice pilaf (recipe will be posted)and a green salad.

Here’s the link to the roast chicken recipe first though:

https://freespiritfood.net/2017/06/10/spicy-roast-chicken-with-lemon-and-onions/

Creative cuisine #Coya #cookbook

Celebrated the launch of Ashraf Saleh’s new cookbook this evening.

The book is a lovely reflection of the creative plating and innovative flavours inspired by French and Middle Eastern cuisine that Chef Saleh whips up at his restaurant Coya in Cromer, north of Sydney.

Good recipes to try at home as well. Ashraf also offers cooking classes at the restaurant. Checkout their website for specially themed nights and classes https://www.coyacromer.com.au

Here’s a link to my review of Coya last year. Some of the dishes we tried then are featured in the new cookbook.

https://freespiritfood.net/2019/03/02/ashraf-cooks-up-a-storm-at-coya-restaurant-cromer-sydney/