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Cherry amour; MasterChef winner Natalie Coleman is aiming to rekindle our love affair with this tasty summer fruit. MARION MCMULLEN checks out her ideas.


IFE is just a bowl of cherries for MasterChef winner Natalie Coleman.

LThe cheery Cockney has not looked back since winning the BBC contest two years ago when more than six million viewers saw her impress food judges John Torode and Gregg Wallace in the final with her delicate lobster tail starter, succulent INGREDIENTS 3 large duck legs 3 tsp five spice powder 2 tbsp honey 2 tbsp water Salt For the cherry sauce 350g cherries - pitted and cut into halves 2 tbsp honey 1 star anise 1 strip of orange peel 1 cinnamon stick 1 tbsp light soy sauce 1 tbsp rice wine vinegar or Mirin 2 tbsp water Good pinch of five spice Grind of pepper To serve 12 Chinese pancakes 1/2 cucumber - seeds removed and sliced into 5cm long batons 4 spring onions - tops and roots removed and finely sliced into 5cm strips Gowchai flowers (optional) For the duck 1. Pierce the duck legs all over roast pork belly with quail scotch egg and vanilla chocolate panna cotta with caramelised pears.

Natalie has gone on to work with some of the country's top chefs and is now picking out some tasty seasonal recipes to show how versatile British cherries can be.

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with a fork then massage in the five spice and season with salt. Place in a bowl and cover with cling wrap and marinate in the fridge for two hours.

2. Thirty minutes before cooking remove from the fridge so you bring the duck up to room temperature. Preheat oven to 200oC /Gas Mark 5. 3. Place the duck into a roasting tin, cover with foil and cook for 45 minutes. In a bowl mix the honey and water and set aside. 4. After the duck has been in the oven for 45 minutes, remove and drizzle the honey/ water over the duck and return to the oven for a further 35 to 40 minutes until the duck has crisped up. Check every 15 minutes or so and baste the legs with the cooking juices. When cooked remove and allow the duck to rest for 10 minutes. 5. When the duck has rested shred the meat from the bone using two forks and serve warm.

For the sauce 1. Place 3/4 of the cherries and the rest of the ingredients into a saucepan and on a medium heat reduce until the cherries start to give and become a pulp. This should take four to five minutes.

2. Remove from the heat and then remove the star anise, cinnamon stick and orange peel and add the rest of the cherries. Place in a serving bowl and set aside until ready to serve.

To serve 1. Warm the pancakes as directed on the pack. Separate and top each with a spoonful of warm cherry sauce, some duck shreds, cucumber, spring onion and gowchai, if using, then roll.



Cherry picking: A tasty duck |dish and, left, Natalie Coleman

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Title Annotation:Features
Publication:Sunday Mercury (Birmingham, England)
Article Type:Recipe
Date:Jul 12, 2015
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