Wine Glaze Duck and Plum Sauce
Thai Coconut Soup
400g chicken breast fillet, sliced
2 cloves garlic
2 tablespoons mae ploy red curry paste
250ml mae ploy coconut cream
1 tin coconut milk
400ml chicken stock
5 kaffir lime leaves
2 tablespoons lime juice
2 tablespoons fish sauce
100g baby corn
100g straw mushrooms, halved
½ cup fresh coriander
2 small red chilis, sliced
2 stems lemongrass, halved
Pound white part of lemongrass, garlic, curry paste, and 3 kaffir lime leaves in a mortar and pestle to form a paste. Bring coconut cream to the boil in a wok and add paste. Stir and allow to simmer for 5 minutes. Add the coconut milk and stock and return to the boil. Add the chicken, remaining kaffir, lime leaves, and lemongrass. Simmer for 10 minutes or until chicken is cooked.
Stir in the lime juice, fish sauce, baby corn, straw mushrooms, coriander leaves, and chilli. Serve immediately and garnish with finely sliced kaffir lime leaves.
Spinach and Cheese Triangles
90g tasty cheese, cubed
1 ½ cups cooked baby spinach, drained thoroughly
1 tablespoon pine nuts
½ cup diced red pepper
ground black pepper
8 sheets filo pastry
Preheat oven to 180C. Line a baking sheet with baking paper.
Combine cheese, spinach, pine nuts, black pepper, and red pepper.
Place two sheets of pastry on top of each other, cut into thirds lengthways.
Place a heaped tablespoon of the mixture at one end of the strip of pastry. Fold over to form a triangle. Make sure pastry is wrapped around the filling. Repeat the procedure making 12 triangles.
Bake for 10 to 15 minutes at 180C until golden brown. Serve with a cheese sauce.
Wine Glaze Duck with Plum Sauce
1 large duckling, trimmed, washed, and dried
Ingredients for Plum Glaze Sauce
800g plums, drained, juice reserved
salt and pepper to taste
white or red wine, or chicken stock
1 tablespoon lemon juice
1 tablespoon cranberry sauce
1 teaspoon sugar
1 teaspoon cornflour
Pierce duck in several places with a skewer, rub with salt, and place on a rack on a baking dish. Top with thyme.
Bake in a moderate oven, 180C, for 1¼ to 1½ hours, or until cooked to taste. Insert a skewer into a meaty part of the bird, when the juices run clear, the bird is cooked.
Prepare the plum sauce
Pour reserved plum juice into a measuring jug. Make up to 1 ½ cups with wine and stock.
Pour liquid into saucepan with lemon juice, sauce and sugar. Bring to the boil, stirring, then reduce heat. Pour a little of this liquid into a bowl with the cornflour. Blend together until smooth. Gradually mix the sauce and simmer for 3 minutes. Stir in plums and seasoning.
Cut into 6 portions, serve with sauce and seasonal vegetables.
Glazed Steamed Jam Puddings
125g butter at room temperature
½ cup caster sugar
1 teaspoon vanilla essence
1 ½ cups self raising flour, sifted
¼ cup milk
250g jar of orange marmalade
Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla, lightly fold in flour and milk.
Divide marmalade between 6 x ½ cup well greased dariole moulds. Spoon pudding mixture over marmalade.
Place pudding into a baking dish. Add enough boiling water to come halfway up the sides of moulds. Cover dish with baking paper and foil, pressing tightly around edges to seal.
Bake in a slow oven (150C) (280F) for 35 to 40 minutes or until cooked. Unmould onto serving plates. Serve with whipped cream.