Glazed Duck and Jerusalem Artichokes

Tip top recipe although I'd guess many people would prefer to peel rather than scrub the artichokes, also I'd suggest that 20 minutes is a very conservative cooking time and 35 minutes is more realistic. Also if you have some where hot I'd suggst to be bold cooking the duck and let it rest a bit longer. It's by Marcus Wareing and from the Independent.

Honey-glazed duck breasts with Jerusalem artichokes and walnuts

The combination of the caramelised duck breast with the distinct, nutty, flavour of Jerusalem artichokes gives these amazing ingredients what they deserve; the walnuts complement perfectly, with an oily crunch.

Serves 2

For the artichokes

4 medium-sized Jerusalem artichokes, scrubbed and cut into quarters
2 cloves garlic, crushed
2 tbsp olive oil
1/2 tsp table salt

For the duck

2 Gressingham duck breasts, skin scored in a criss-cross pattern

1/2 teaspoon table salt
2 tbsp honey

To serve

25g/1oz walnuts, toasted
1/4 bunch parsley, chopped

Preheat the oven to 200C/400F/Gas6. Place the artichokes in foil with the garlic, olive oil and salt; gather up and place in the oven for 20 minutes. Place a frying pan on a low heat. Season the duck breasts with the salt then place skin-side down in the dry pan. Allow the fat to slowly render off, tipping off the excess a couple of times. Cook until the skin has browned and the majority of the fat has rendered off (this should take around 15 minutes). Pour off the fat, then add the honey to the pan with the duck and allow to brown. Turn the breasts on to the flesh side for around four minutes then remove and set aside to rest for five minutes. Mix the roasted artichokes with the walnuts and parsley and serve with the duck breasts.

Lamb Navarin

Unfortunately the budget didn't stretch to milk-fed spring lamb, ended up with a "normal" shoulder of Lamb so I ended up multiplying the quantities by one and a half, but a great recipe from Gerard Depardieu's book. Top tips use frozen broad beans and peas and you need a really big pot to fit it all in!

Veal Chop with Roasted Shallots and Creamed Spinach

This is an adaption from recipes in the Independent by Mark Hix, couldn't get a Veal T-bone so used chops cooked just over a minute a side on hot griddle pan, then rested for five minutes. Creamed Spinach used the cheaper stuff from the market and left quite a lot of stalk in, I'd suggest putting the cream in the food processor and then reheating in a microwave is easier.

Chez Hager!

A lovely meal and great company.

Fishcakes (Posh)!

This is a belter of a recipe, top tip don't crowd the pan if you fry them they are a bit delicate!

Rabbit Pie

A really good recipe, no spring carrots so just cut some big ones into batons.

Pizza, Beer and Football

Chicken, Lemon and Rocket Risotto

I'd use less chicken breasts than in the recipe.

Calves Liver with Red Wine Vinegar and Tagliatelle

Have a look at the recipe here, but I'd suggest not cutting the liver so thin and if you do three minutes a side would be over-done in my eyes.

Chilli con Carne

Well this is Gordon Ramsay's take on this very nice too, I'd suggest a longer cooking time for the meat before adding the beans.

Recipe click here!

Restaurant Pat Pat - Creative Director Sandrine

Another tip-top night!
Starter Cocottes Scallops, Mussels and Asparagus

Followed by poisson au lait de coco de la belle soeur brésilienne de celle qui a écrit la recette

Chez Adeline

A fantastic night, with great food.
Apéro


Then

Crème de Patate Douce au Poisson

Magret Sauce Grenade

Cheese

Le Gâteau au Chocolat Fondant de Nathalie

Fantastique!

Pork Chops Charcutière Style

Hats off to the great Gerard Depardieu as he guided us through this recipe served with Gratin Dauphinois.

Serves 4
1 glass of Veal Stock
2 onions
3 shallots
4 pork loin chops
20 g butter
100 ml white wine
50 ml aged wine vinegar
salt and freshly ground black pepper
6 gherkins
4 flat-leaf parsley sprigs
1 tsp mustard
1 tbsp sunflower oil

To prepare the sauce: heat the Veal Stock gently
in a saucepan. Peel and finely chop the onions and
the shallots, heat half the butter in a small saucepan and fry the
onions and shallots until lightly browned. Add the
white wine and vinegar and reduce by two thirds.
When the sauce is reduced, add the Veal Stock and
rednce again. Season with salt and pepper and leave
on a very low heat.
Finely chop the gherkins and the parsley and add
them to the sauce. Stir in the mustard, cover and
turn off the heat.
Heat the remaining butter and the oil in a large
flying pan and fry the pork chops for 6 minutes on
each side.
When they are nicely browned transfer the pork
chops to warmed serving plates and coat with the
reduced sauce.