Monday 21 April 2014

Duck noodle soup.


Ingredients.

1 Duck carcass
500g of homemade noodles (see blog for recipe ) or shop noodles
2 litres of water
1 large onion
1 large carrot
25g sweetcorn
2 cups of mushrooms
1/4 cup of prawns
1 star anise
1 dash Chinese rice wine
1 dash fish sauce
1 dash dark soy sauce
1 tbs fresh chopped coriander
2 bay leafs
1 red bell pepper
salt and pepper to taste



In a large soup pot add water and  boil up the duck, carrot , onion, bay and star anise for at least 1.30hrs, fry off the mushrooms, sweetcorn and pepper just till they colour and add to the soup, add the wine, fish sauce and soy , simmer for 15 mins add noodles, prawns, coriander  and season to taste simmer with a lid on for 25min or till noodles are cooked. enjoy


Homemade egg Noodles.
Better than any take-away.



 Ingredients.

2 cups plain flour
2 eggs
4 half eggs shells of water
1 pinch of salt

In a bowl add the eggs, flour and salt and mix slowly add the water half and egg shell at a time, bring the dough together into a ball then flour a work surface and rolling pin and roll the dough out as thin as possible cut into strips using a pizza cutter and boil for 20 -30min depending on the size of the noodle and your taste.

Saturday 19 April 2014

Wild Boar sausages braised in red wine with juniper berries.
A wonderful dish made using my Father in laws homemade sausages, Thanks Tata Bala


1 lb / 450 g Wild Boar sausages
2 bay leaves
1 dessertspoon olive oil
6 oz/175g medium open cap mushrooms
8oz/225g diced bacon or pancetta
1 heaped teaspoon plain flour
1 large clove garlic, peeled
1 rounded teaspoon mustard powder
8oz/225g onions , peeled
1oz/25g soft butter
8 juniper berries
2 rounded tablespoon redcurrant jelly
1 bottle red wine (I used an Australian shiraz
Salt and freshly milled black pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley

First take a large pot and heat the oil, add the sausages and cook for 5mins until browned, remove the sausages and add the onions,garlic and pancetta  to the pot cook on the lowest heat until the onions are translucent return  the sausages to the pot and add the rosemary, wine and bay leafs, season to taste crush the juniper and add to the stew, place the lid on and lightly simmer  for 20mins remove the lid add the mushrooms, cook with the lid off reduce the sauce for 30 mins, to  make a bain marie mix the butter flour and mustard powder and whisk into the stew, stir in the redcurrant jelly and serve with fresh parsley

I served this with a parmesan polenta.