BISCUIT ROULE with berry fruit

CARIBBEAN CAKE: with pinepeaple and rhum and lime

Ingredients:

2 tbsp/30ml balsamic vinegar

1 tsp/5ml clear honey

1 clove of garlic, crushed

pinch of chinese five-spice powder

salt and black pepper

4 boneless duck breast, about 6 oz ( 175g ) each

1 lb/450g waxy potatoes, peeled and grated

2 tbsp/30g butter

2 tbsp/30ml olive oil

4 tbsp/60g apple and plum chutney

to serve: fresh herbs, such as marjoram

or basil, to garnish

Method

1.) Combine the vinegar, honey, garlic, chinese spices, salt, and pepper in a bowl.

Cut several slashes in each duck breast with a sharp knife and rub in the mixture. Set aside

2.) Rinse the grated potatoes, squeeze, dry in a clean kichen towel, then season. Heat 1/2 oz/15g butter and 1 tbsp/15ml of the oil in a frying pan, add 4 tbsp/60g of the mixture ( about half ) and press down gently to make 4 rostis. Fry for 5-6 minutes on each side, until browned and cooked through. Repeat to make 4 more.

3.) Meanwhile, preheat the broiler to high. Broil the duck close to the heat for 3-4 minutes on each side, until charred. Wrap in foil and leave to rest for 5 minutes, then slice, and serve with the pan juices, the rostis, and a little chutney. Garnish with the fresh herbs.

Ingredients:

2 tbsp/30ml olive oil

2 tbsp/30ml vegetable oil

3 onions, quartered

1 lb/500g lean diced lamb

1 scant cup/7 oz/ 220g long grain rice

3 cups/24 fl oz/750ml boiling chicken or beef broth

1 tsp/5g dried thyme

1 tsp/5g dried oregano

freshly ground black pepper

1/2 cup/4oz/125g raisins

4 tbsp/2oz/50g whole almonds, toasted

How to do:

1.) Combine olive and vegetable oils together in a large saucepan over a low heat, add onoins and cook, stirring frequently, for 10 minutes or until onions are golden, remove from pan and set aside.

2.) Increase heat to high and cook lamb in batches for 4-5 minutes or until lamb is well browned. Remove lamb from pan and set aside.

3.) Wash rice under cold running water until water run clear. Drain well. Add rice to pan and cook, stirring constantly, for 5 minutes. Slowly stir boiling broth into pan. Add thyme, oregano, and black pepper to taste, then reduce heat, cover pan with a tight-fitting lid, and simmer for 20 minutes or until all liquid is absorbed. Return lamb and onions to pan, cover and cook for 5 minutes longer.

4.) Remove pan from heat and using a fork to fluff up rice mixture. Sprinkle with raisins and almonds and serve.

Note: When cooking pilau, it is important that the lid fits tightly on the pan. If the lid does not fit the pan tightly, first cover with aluminium foil, then with the lid.

Ingredients:

1 tbsp/15ml vegetal oil

1 tbsp/15ml soy sauce

1 large clove of garlic, crushed

1/2 tsp/2.5g finely grated fresh ginger

1lb/500g boneless chicken thigh or breast fillets, skinned and cut into

1 in/2.5cm cubes.

Satay sauce:

1 tsp/5ml vegetable oil

2 large cloves of garlic, crushed

2 tsp/ 10g finely grated fresh ginger

1 cup/8fl  oz/250ml chicken broth

1 cup/8fl  oz/250ml coconut milk

1 tbsp/15ml soy sauce

2 tbsp/10g crunchy peanut butter

2 tsp/10ml sweet chili sauce 

How to do:

1. Place oil, soy sauce, garlic, and ginger in a bowl and mix to combine. Add chicken and marinate for 15minutes.

2. Drain chicken, thread onto lightly oiled skewers, and cook under a preheated medium broiler or on barbecue for 15-20 minutes, or until chicken is cooked.

3. To make sauce, heat oil in a saucepan over a medium heat, add garlic and ginger and cook, stirring, for 2 minutes. stir in broth, coconut milk, and soy sauce, bring to a simmer for 5 minutes.

4. Add peanut butter and simmer for 5 minutes longer.

just prior to serving, stir in chili sauce. serve sauce with chicken.

Note: The sauce can be made in advance and stored in a sealed container in the refrigerated for 5-7 days. Reheat over a low heat before serving. if sweet chili sauce is not available mix ordinary chili sauce with a little brown sugar.