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Rabbi’s Revenge

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Vegetarian Ready, Steady, Cook 2 servings

INGREDIENTS

1 Duck breast
2 tb Olive oil
25 g Vegetarian margarine
25 g Plain flour; plus 2 tbsp
1 tb Chopped fresh chervil
2 tb Fine matzo meal
4 sm Potatoes; peeled and coarsely
; grated
1 Onion; coarsely grated
1 Egg
Vegetable oil for shallow frying
1/2 White cabbage; finely shredded
1 ts Caraway seeds
1 ds White wine vinegar
1 ts Caster sugar
3 tb Plain flour
40 g Vegetarian margarine
1 Egg
2 Oranges; peeled
Salt and pepper

INSTRUCTIONS

FOR THE TART TATINS
Preheat oven to 220c/425f/Gas 7.
1 Remove the bone from the duck and retain, then trim the excess fat off
the breast skin. Cut small pieces of meat off the bone and reserve.
2 For the Stock: Heat 1.2 ltrs/2 pints water in a pan and boil. Add the
duck bone and simmer for five minutes.
3 Score the skin of the duck breast using a sharp knife. Heat 1 tbsp olive
oil in an ovenproof frying pan, add the duck skin-side down, and cook for a
few minutes on each side to brown and seal.
4 Transfer the pan to the oven and cook for a further 5-8 minutes, or until
cooked through to taste.
5 For the Sauce: Heat the margarine in a pan until melted, stir in 25g/1oz
plain flour and cook over a low heat for 1-2 minutes.
6 Gradually stir in 600ml/1 pint stock, bring to the boil, stirring
continuously, until thickened, then season.
7 Place the meat trimmings from the bone in a mini food processor with the
chopped chervil and blitz. Add the matzo meal, season and blitz again to
combine.
8 Shape the mixture into small balls and poach in the stock for a few
minutes until cooked through. Drain using a slotted spoon.
9 Rinse the grated potato, place in a clean tea towel and squeeze out the
excess liquid.
10 Mix the potato with the grated onion, 2 tbsp plain flour, egg and season
well with salt and pepper. Shape the mixture into small patties and shallow
fry both sides of the potato cakes (use enough vegetable oil so it comes
halfway up the side of the potato cakes) until golden brown. Drain on
kitchen paper.
11 Heat 1 tbsp olive oil in a wok, add the shredded cabbage, caraway seeds,
white wine vinegar and caster sugar and stir fry until just tender.
12 Spoon the cabbage into the middle of a plate and arrange the dumplings
around the edge. Thickly slice the duck, sit on top of the cabbage and
spoon over the sauce. Serve with the potato cakes.
13 For the Tart Tatins: Place the flour in a food processor with the
margarine and process until the mixture forms crumbs. Add the egg and
process briefly again to make a dough. Roll out on a floured worksurface.
14 Place an orange in each of two ramekins, cut out two discs from the
pastry, just larger than the ramekin, and place on top of the oranges,
tucking down the edges.
15 Place on a baking sheet and cook in the oven for about 8-10 minutes, or
until the pastry is golden brown and cooked through. Turn the tart tatins
out onto a plate and serve.
Converted by MC_Buster.
NOTES : Chef - Ross Burden
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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