SPANISH DUCK IN SHERRY SAUCE

This dish is one of my most favourite Spanish dish. Because of the sweet subtle taste of Sherry the whole dish gets a new dimension. While recreating this dish to suit Indian taste and cooking style I tried to avoid using Sherry first, but it never worked. So I decided to keep the dish unaltered. But for those who do not use any alcohol in cooking, only advice from my end is, you can try with Malt Vinegar instead, but I am not very sure, if it will taste as good. 

Preparation time : 20 minutes
Cooking time      : 50 minutes

Ingredients :

•  1 ( 450 grams) Duck, cut at joints 
•  4 tablespoon Olive oil
•  100 grams Ham, Chopped (you can use chicken Ham or any other ham, as per your choice) 
•  1 Onion, Chopped
•  150 grams of Mushrooms, sliced (you can use Oyster or even Button mushrooms) 
•  150 mils Sherry (You can use any Dry / Sweet Sherry) 
•  Salt to taste 
•  Ground Black Pepper to taste
• Some chopped parsley to sprinkle

Method :

1) Wash , Clean and drain the duck pieces well.

2) Heat the olive oil in a casserole dish and add the duck pieces and cook until they are browned. Remember not to put too many duck pieces together. Then they will be braised and not browned. Though it is more time consuming, still fry the pieces in batches.

3) Remove the pieces with a slotted spoon and put on a paper lined plate until you finish browning all the pieces.
4) Chop the onion and ham and slice the mushrooms.

5) Add the onion, ham and mushrooms to the casserole dish and saute for 5 - 10 minutes.

6) Now add the duck pieces back to the casserole and cook for a couple of minutes.

7) Pour in the sherry, mix well. Now season with salt and pepper.

8) Cover and simmer until the duck is tender (approx 20 mins).

9) Check the seasonings and adjust if required. Pour in a serving dish. Sprinkle chopped parsley to decorate, then serve hot with Mashed potatoes and a green salad.

Let me know how was it :) Enjoy!

FRITTATA

The Italian Frittata is almost like an open faced omelet. I make a Frittata, when I need to clear my fridge. Though the traditional Frittata is made out of Potato, onions, eggs and peppers, I use leftover hams, thinly sliced spiced sausages, mushrooms, bell peppers, parsley and whatever I can lay my hands on. They are an ideal snack on a rainy afternoon, an ideal branch on a lazy Sunday, even equally good for dinner, accompanied with a bowl of crunchy salad.

Ingredients :

• 6 to 8 Eggs
• 3 or 4 tablespoons of Milk
• 1 to 2 cups Optional ingredients (see variations)
• Salt to taste
• Pepper to taste
• 2 or 3 tablespoons of Olive oil

Method : 

1) Beat the eggs and milk together in a large bowl until smooth.

2) Heat a Skillet over medium heat, add 1 tablespoon of Olive Oil. Add slices of ham, bacon or sausages, fry till done. Set aside.

3) In the same pan add the veggies (sliced roundels of potato, onions, thickly sliced bell peppers, mushrooms) sprinkle some salt. This will help the veggies to cook faster by drawing out the water.

4) Simmer and cook till the veggies are well done. But still Al Dante. Remove them on a separate plate, set aside.

5) Heat the olive oil in a medium-sized cast-iron or non-stick skillet over medium-low flame.

6) Add veggies and other additives to the egg mixture. Give the egg mixture a big stir and pour into the skillet and cook over low heat.

7) Cook until the frittata is well set but still runny on the top, this will take about 6 to 8 minutes.
8) Meanwhile preheat oven at 180 degrees.

9) Set the frittata in the oven until the eggs are cooked through and lightly browned, this will take about 1 to 2 minutes.

10) Let the frittata rest for 5 minutes, then cut into wedges and serve.
You can serve it with salsa, crispy salad, crusty bread, bowl of soup as per your wish. You can even add finely chopped spinach, parsley, coriander, to your frittata or top it with shredded cheese.

STRAWBERRIES, CREAM AND ICE CREAM

Makes about a pint:

1 C sour cream
1/2 C buttermilk
1/4 C heavy cream
1/4 C milk
1/2 C sugar
pinch of salt
1/2 t lemon juice

1 pint of fresh ripe strawberries
3 T sugar, to taste
balsamic vinegar, to taste

Whisk all the dairy ingredients together until blended. Add the sugar, pinch of salt and the lemon juice. Chill thoroughly.

Hull and cut strawberries into thin slices and place in a bowl. Toss with sugar and taste for sweetness. Add balsamic vinegar a teaspoon at a time, to taste. Set aside and let macerate for about an hour.

Freeze the ice cream according to your machine’s instructions. Pour into a clean airtight container. Put a piece of plastic wrap on the surface, cover and place in your freezer for an hour or two to firm up a bit.

Drain strawberries in a strainer and reserve the syrup.

When the ice cream is ready, pour about half of it into another container and dollop with strawberry mixture. Repeat and press the strawberries into the surface. Scoop into ice cream dishes and enjoy with a drizzle of strawberry balsamic syrup. 

Enjoy!

CHOCOLATE CHIP OATMEAL COOKIE PANCAKES

Now who wouldn't like a Chocolate chip oatmeal cookie pancakes? Here's a recipe I always drool for.

INGREDIENTS:

1 very ripe medium banana
1 teaspoon baking powder
1 flax egg (1 Tbsp flax-seed meal + 2.5 Tbsp water)
pinch salt
1/2 teaspoon vanilla extract
1 Tablespoon almond butter
1 Tablespoon canola oil (or coconut oil)
3 Tablespoons almond milk (or sub other milk)
1/2 cup rolled oats (or gluten free oats)
1/4 cup whole wheat or unbleached flour (or sub other flour)
3 Tablespoons semisweet chocolate chips (non-dairy for vegan)


INSTRUCTIONS:

Preheat a skillet to medium heat or about 300-325 degrees.
Prepare flax egg by mixing flax-seed meal and water and letting set for 3-5 minutes.
Mash your very ripe banana with baking powder.
Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
Stir in oats and flour until just combined.
Sprinkle in chocolate chips and fold gently.
Scoop scant 1/4 cup measurements onto lightly greased griddle.
Cook for 2-4 minutes on each side – until golden brown.
Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

Notes * Should yield 5-6 small pancakes. * Make gluten free by using gluten-free oats and flour. * Adding 1 Tablespoons of honey, maple syrup, sugar or agave nectar is optional for extra sweetening, but I didn't find it necessary. * Reheat great the following day in the microwave.