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Impress your guests with this dish; Chef 's Special Dishes of the day from Mini Patel of the Warehouse, Southport.

Byline: Mini Patel

FOR the second of his dishes, Mini Patel, head chef at the Warehouse kitchen and Bar in Southport, serves up a delicious main course of corn fed duck breast with creamed sprouts, smoked bacon, beetroot and blackberries.

"The Warehouse sources its duck from Goosnargh Farm in Lancashire and some of my favourite winter veg which are used in the dish are also locally sourced from Formby and Scarisbrick," says Mini.

"This dish has featured regularly on our a la carte menu and is perfect for impressing dinner guests."

For dessert he shares his recipe for creamy homemade rice pudding.

"I really enjoy experimenting with exotic dishes, especially with my Egyptian heritage, but nothing beats a classic homemade comfort dessert.

"The Warehouse prides itself on its puddings, serving traditional dishes such as cheesecake, sticky toffee pudding and homemade real ice creams. The basic elements for the perfect pudding are rich flavours and textures and this homemade rice pudding is especially creamy.

"If you are entertaining a large number of guests, this dish is ideal because the ingredients are simple and the recipe is fairly straight forward to follow.

"My homemade rice pudding has been such a hit on our Gourmet Supper and Lunch menus, that we will be featuring it on our Mothering Sunday Lunch Menu this Mother's Day."

Corn fed duck breast with creamed sprouts, smoked bacon, beetroot and blackberries (serves four) Ingredients: 4 medium to large duck breasts, trimmed and scored; 4 portions of mashed potatoes; 100ml of red wine based gravy; 80g blackberries; beetroot puree; 500g uncooked peeled beetroot; 100ml port; 200ml red wine; 30g sugar; 2 star anise; 3tbspn sherry vinegar For the sprouts: 500g of large sprouts finely sliced; 1 shallot finely diced; 2 cloves of garlic minced; 100g of smoked bacon cut into lardons; 150ml double cream; 2tbspn fresh chopped parsley Method: To start, place the uncooked peeled beetroot, gravy, beetroot puree, port, red wine, sugar, anise and sherry vinegar into a pan and cover.

Allow to cook on a low/med heat until the beetroot is tender to touch.

Place the beetroot and the cooking juices into a blender on high for around eight minutes until smooth and glossy.

Keep covered until ready to serve. To cook the duck:Season the duck and then place skin side down in a frying pan with a little oil.

Cook on a medium heat until the skin is light brown in colour, place in a pre-heated oven (180 degrees) for five minutes or around 10 minutes if you prefer the duck well done.

Take out of the oven and turn the duck breasts over. Leave in the pan for around eight minutes. Wrap in foil until you are ready to serve. You should only keep the duck in the foil for around five minutes. Creamed Brussels sprouts: Place all of the ingredients, with the exception of the lardons, into a small pan and cook on a medium heat stirring frequently until the sprouts are soft and the cream has reduced, fry off the lardons in a frying pan until you have caramelised crispy bacon pieces.

Drain and mix with the sprouts. Season and you are ready to serve.

Rice pudding (serves four) Ingredients: 90g of pudding rice; 1 vanilla bean; 60g of sugar; 250ml of milk; 250ml of double cream; 300ml custard ready to use and chilled Method: Pour the milk and cream with the vanilla bean into a thick bottomed pan.

Place on the hob on a high heat and bring to a simmer, then add the rice.

Reduce the heat to low and add the sugar. Cook for 20 minutes until the rice is soft. Make sure you stir constantly because if the rice is left it can burn quite quickly!

You should end up with rice which is soft and thick with very little liquid left.

Take off the heat and stir in your custard. Serve immediately with whatever you fancy.

At the Warehouse we serve this with Wakefield Rhubarb and granola, however homemade strawberry jam or clementine pieces with dark chocolate are a perfect accompaniment.

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LOCALLY SOURCED: Corn fed duck breast with creamed sprouts, smoked bacon, beetroot and blackberries
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Title Annotation:Features
Publication:Liverpool Echo (Liverpool, England)
Article Type:Recipe
Date:Mar 8, 2013
Words:701
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