Recipes

Duck Leg pot au feu ‘Asiatique’

DUCK AND MUSHROOM “POT AU FEU” 60g Butter 500g Button mushroom (cut in quarters) 65g Honey 65g Soya Sauce 65g Sherry vinegar 500g Chicken stock 100g Brown butter 20g Ginger (finely cho...

Sweet and Sticky Eggplant

Yuu Kitchen www.yuukitchen.com Ingredients: 3 x medium eggplant 2 x finely sliced banana shallots 3 x finely minced garlic cloves Sticky Miso Sauce: 75ml x Sake 75ml x Mirin 150 grams...

Mulled Wine Pudding

Highclere Castle  By Paul Brooke-Taylor From Highclere Castle   Preparation time: 20mins plus chilling overnight Cooking time: 5 minutes Makes 6 portions   Ingredients 750...

Beetroot Cured Salmon

Highclere Castle By Paul Brooke-Taylor Preparation time: 20 mins Cooking time: Overnight is best Serves 6 Ingredients 1 kg fresh boneless salmon fillet, skin on and trimmed 250g table salt ...