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48615 rev2_Layout 1 13/06/2013 10:22 Page 15
Fried duck breast set in lemon mash with mango and cardamom sauce
Ingredients:
•
4 duck breasts, trimmed and fat
scored
•
1 tsp cinnamon
•
250ml hot chicken stock
•
250ml mango pulp
•
6 cardamom pods, crushed
•
Salt and pepper
Mash:
•
8 medium potatoes boiled and
mashed with:-
•
50g butter,
•
2tbsp (30ml) milk
•
1tsp (5ml) lemon scented oil
Lamb cutlets on baby potatoes with cranberry sauce:
Ingredients:
•
8 lamb cutlets -2 per person
•
Moroccan spice mix:
2 tsp (10ml) cumin
5 tsp (25ml) ground coriander
1 tsp (5ml) cinnamon
½ tsp (2ml) ground cloves
½ tsp (2ml) ground ginger
½ tsp (2ml) cardamom
½ tsp (2ml) nutmeg
•
1tbsp (15ml) olive oil
•
500ml red wine
•
500ml hot beef stock
•
2 garlic cloves, crushed
•
Sprig of fresh rosemary
•
250g baby potatoes – halved
•
250g carrot batons
•
1 onion, cut into wedges
•
250g whole cranberry sauce
•
1tsp (5ml) olive oil
Method:
1
Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2
Rub the duck breasts with salt, pepper and cinnamon. Place skin
side down and fry for 4 mins.
3
Turn the breasts over and fry for another 5 min. Turn again and fry
for 1 more minute on the skin side then turn back over.
4
Reduce the Intellichef temperature to the Braise temperature
(160ºC).
5
Add the stock, put the Lid on and cook for 5-10 minutes until
breasts are slightly pink inside.
6
Add the mango pulp and cardamom pods and stir.
7
Serve with the lemon mash.
Method:
1
Rub the lamb cutlets with the Moroccan spice mix and set aside.
2
Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
3
Add 1 tbsp oil to the pan and brown the cutlets on all sides until
golden brown.
4
And add the garlic, red wine, stock and rosemary.
5
Put the Lid on and reduce the temperature to the Braise
temperature (150ºC). Cook for 30 minutes.
6
Add the potatoes, onions and carrots and cook for another 25min,
until the potatoes are tender. Remove the cutlets and vegetables
and set aside.
7
Set the Intellichef to the Grill temperature (180ºC) and simmer the
sauce for 5 mins. Add the cranberry sauce and simmer until
reduced. Add 1tsp of oil.
8
If desired, a thicker sauce can be made by mixing 1-2 tbsp of
cornflour with a little water to form a paste. Add the paste to the
sauce at the end of cooking and stir for 2-3 minutes until thickened.
15
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