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River Cottage Bites - Sourdough

December 02, 2011

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Microwave crisps and home grown peanuts

Microwave vegetable crisps Take raw vegetables, something like parsnips, beetroot and carrots all work well, wash and then slice them thinly with a potato peeler. Dry them in kitchen paper, put them in a bowl and toss them in a little vegetable oil. Microwave on full power for about 2 minutes, depending on how many crisps you're doing. Season and eat - how simple is that? Peanuts Possibly the most confused plant out there is the peanut plant. It's the Platypus of the plant world. Technically peanuts (also known as monkey nuts) are not nuts at all, but part of the bean family, or Legumes, but they grow in a similar way to potatoes with the nuts forming under the surface amongst the roots. Confused? - you're not alone, so are they! Growing them is really easy and lots of fun. Go to a health food shop and buy a monkey nut (a peanut with the shell on). Carefully peel away the shell to reveal the nut, and plant it in a wide pot about an inch under the surface...

The French Classic "Cassoulet"

So how do you make a Cassoulet? There is one question that create conversation and debate all night. Ask 10 different French people and you will probably get 10 different answers as there is no definitive answer. This recipe is for 2 generous portions but this can easily "doubled up" if you are having friends for dinner. This is a great for a dinner party as it can be prepared in advance and left in the oven bubbling away. Serve with a green salad and crusty bread rolls Ingredients 1 tin of haricot beans 2 Toulouse or other coarse sausages. 2 strips of pork belly, 0.5-1cm thick or 2 duck legs, cooked (Ideally 'confitted' - cooked in duck fat for a couple of hours - but fried or roasted is fine). 1 onion, finely chopped. 2 cloves of garlic, crushed. A good dollop of tomato puree . Olive oil, butter and/or a little duck fat. A pint of water or, preferably, chicken stock. Method In either the cast iron pot or a frying pan, heat a couple of ...

Whole roast duck with braised lettuce and potato pancakes

Ingredients 1 whole English free range duck, trimmed, wings removed salt 1 tsp Sichuan peppercorns, ground 300ml/10fl oz chicken or duck stock (preferably made with the giblets) 6 sprigs thyme, leaves picked 100g/3½ oz butter 1 lemon, peel only 4 Little Gem lettuces, cut in half lengthways and washed 150g/5½oz clear honey 75g/2½oz soy sauce 250g/9oz cold baked potato, flesh only, mashed 75g/2½ oz plain flour 1 tsp baking powder 2 free-range eggs 125ml/4fl oz milk salt and pepper to taste oil, for cooking Method Preheat the oven to 200C/400F/Gas 6. Using a small sharp knife, pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and the ground Sichuan pepper and place on a wire rack sat in a roasting tin. Roast in the oven for 25 minutes. Pour any excess fat into a jug. Reduce the oven temperature to 120C/250F/Gas ½. When at 120C/250F/Gas ½, return the duck to the oven and cook for a ...

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Food from a Father

River Cottage Bites - Sourdough

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