Praline

Praline is great in ice cream, parfaits even chocolates or to garnish a dessert. It is quite simple to make and you can just store in in an airtight box in a dry area.

200g Caster Sugar

60g Glucose

100ml Water

60g Almonds –Toasted

60g Pistachios – Toasted

60g Hazelnuts – Toasted

Method:

1. Boil the sugar, water and glucose to a caramel stage
2. Add all of the toasted nuts
3. Pour out onto a silicone matt and allow to cool
4. You can then either blitz the praline or break it up into pieces.

You could make popcorn praline by adding cooked popcorn to the praline as it is cooling down 

Guacamole

Seeing as today is St Patrick's Day, the recipe had to have some green in it, so here you go!

Guacamole is a great accompaniment to chili con carne it is also great with some tortilla chips and dip or even in a chicken wrap.

 Guacamole

2 Avocado

Fresh Coriander

3 Tomatoes

1 Chili

Juice of 4 Limes

Lime Zest

Seasoning

Method:

Chop the tomatoes and dice the chilies and chop the avocado I half and mash with a fork and add the tomatoes and the chilies with the remainder of the ingredients (for a quicker way remove the avocado from the skin and remove the seed and quarter the tomatoes and roughly chop the chili and place in a food mixer with the remainder if the ingredients.

Confit of duck, Lentils A La Crème with a Port Sauce

This recipe is FANTASTIC!, succulent duck with a rich sauce and creamy lentils, its definitely something different and i would recommend that you try it, its not that hard to make and would make ti appear as thought you have Gordon Ramsay-esque skills in the kitchen. This recipe serves 2.

Confit of Duck, Creamy lentils and a port sauce

2 Duck Legs 

Sliced Orange              

½ Tsp Of Nutmeg

3-4 Juniper Berries              

½ Tsp Of Clove

Piece Of Cinnamon            

2 Tsp Of Salt

Piece Of Star Anise             

1tsp Of White Pepper

Course Sea Salt   

Duck Or Goose Fat             

Small Mirepoix   

Piece Of Fresh Ginger

Method:

1. Trim duck legs (fat and knuckle bones).
2. If liked the thighbone may be completely removed.
3. Sprinkle with course sea and allow to sit, Prepare all other ingredients
4. Mix seasoning together and wash the salt from the duck legs and dry thoroughly.
5. Rub on seasoning and place mirepoix in braising pan and other ingredients.
6. Place duck on top and cover with melted duck fat.
7. Gently bring to the boil and place in a low oven for 2-2 ½ hours.
8. When cooked remove duck from the fat and crisp under hot grill or in hot oven.