Duck Risotto

This makes an excellent appetizer for six or could be served for half that number as a lunch or supper dish. Add a green salad, or serve with snow peas and sauteed red pepper slices. Recipe serves 3-4.

Ingredients:

2 duck breasts
2 tablespoons brandy
2 tablespoons orange juice
1 tablespoon olive oil (optional)
1 onion, finely chopped
1 garlic clove, crushed
1 1/2 cups risotto rice
4-5 cups simmering duck, turkey or chicken stock
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh mint
2 teaspoons grated orange rind
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Strips of thinly pared orange rind, to garnish

Method:

1. Score the fatty side of the duck breasts and rub them with salt. Put them, fat side down, in a heavy frying pan and dry-fry over a medium heat for 6-8 minutes to render the fat. Transfer the breasts to a plate and then pull away and discard the fat. Cut the flesh into strips about 3/4 inch (2 cm) wide.
2. Pour all but 1 tablespoon of the rendered duck fat from the pan into a cup or jug, then reheat the fat in the pan. Fry the duck slices for 2-3 minutes over a medium high heat until evenly brown but not overcooked. Add the brandy, heat to simmering point and then ignite, either by tilting the pan or using a taper. When the flames have died down, add the orange juice and season with salt and pepper. Remove from the heat and set aside.
3. In a saucepan, heat either 1 tablespoon of the remaining duck fat or use olive oil. Fry the onion and garlic over a gentle heat until the onion is soft but not browned. Add the rice and cook, stirring all the time, until the grains are coated in oil and have become slightly translucent around the edges.
4. Add the stock, a cupful at a time, waiting for each quantity of stock to be absorbed completely before adding the next. Just before adding the final cupful of stock, stir in the duck, with the thyme and mint. Continue cooking until the risotto is creamy and the rice is tender but still has a bit of "bite".
5. Add the orange rind and Parmesan. Taste and adjust the seasoning, then remove from the heat, cover the pan and leave to stand for a few minutes. Serve on individual plates, garnished with the pared orange rind.

Chocolate and Cherry Pie

This pie contains cherries set in egg custard topped with dark chocolate icing. Recipe serves 8.

Ingredients:

2 sheets frozen ready-rolled short crust pastry, thawed
Filling:
2 large eggs
9 teaspoons cornflour
1/4 cup caster sugar
2 cups milk
1 teaspoon vanilla flavoring essence
3 teaspoons gelatin
14 ounce (415 g) can red cherries, drained and pitted
Topping:
3 1/2 ounces (100 g) dark cooking chocolate, broken into pieces
1/4 cup fresh cream

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Heat a baking tray in the oven.
2. Place a sheet of pastry on a lightly floured surface. Brush lightly with cold water, then lay the second pastry sheet on top. Roll out the pastry a little larger and line a 9 inch (23 cm) round pie dish. Cut out crescents from the trimmings. Brush the pastry rim and place crescents on the rim to decorate. Prick pastry case well and chill for 10 minutes.
3. Line the pastry case with greaseproof paper and a layer of baking beans. Put on the hot baking tray and bake for 20-25 minutes, or until golden brown, removing paper and beans for the last 5 minutes. Stand pie dish on a rack; cool.
4. For the filling, put the eggs, cornflour and sugar in a mixing bowl. Add 1/4 cup milk and beat together until smooth. Heat the remaining milk in a heavy-based saucepan until almost boiling; pour gradually onto the egg mixture, stirring constantly. Pour the mixture into the saucepan; stir over a medium heat until thick and smooth. Pour into a bowl; add the vanilla and cool until lukewarm.
5. Place 1/4 cup cold water in a heatproof bowl or enamel mug; sprinkle gelatin over and stir well. Stand the bowl or mug of gelatin in a hot-water bath until dissolved. Remove and cool until lukewarm. Quickly whisk gelatin mixture into custard. Cover surface of custard with clear plastic wrap and chill until cold and thick.
6. For the topping, put the chocolate and cream into a heatproof bowl set over a pan of simmering water. Heat very gently until melted. Stir until smooth and glossy. Cool.
7. Spread half the chocolate mixture over the base of the pastry case and cover with the cherries. Pour the custard over the cherries, then chill.
8. Re-melt the chocolate mixture and spread over the custard. Smooth the top and chill until set. Score the top diagonally with a sharp knife.

Persimmon Cake

Use very ripe, soft persimmons for this cake as they can be dry and bitter before they ripen. To obtain the flesh, stem and quarter the fruit and scoop out the pulp with a spoon. Recipe serves 8-10.

Ingredients:

8 ripe persimmons, flesh mashed
2 eggs, beaten
2 ounces (60 g) almonds, chopped
3 ounces (90 g) walnuts, chopped
1 1/2 ounces (40 g) peanuts, chopped
1 1/2 tablespoons pine nuts
4 ounces (125 g) caster sugar
2 1/3 cups all-purpose (plain) flour
1 teaspoon baking powder
1 teaspoon grated lemon rind

Method:

1. Mix the almonds, walnuts, peanuts and pine nuts with the persimmon flesh. Add the beaten eggs.
2. Stir in the sugar, flour, baking powder and lemon rind and mix thoroughly.
3. Line a 8 inch (20 cm) cake tin with baking paper. Pour the batter into the cake tin and bake at 350 degrees F (180 degrees C) for 40 minutes or until a skewer comes out clean.
4. Turn cake onto a wire rack and cool before serving.

Zesty Banana Tart

A shortbread-like base with a tangy banana topping makes this tart tops! Recipe serves 9.

Ingredients:

6 ounces (185 g) unsalted butter
3/4 cup icing sugar, sifted
Finely grated rind of 1 lemon
2 cups all-purpose (plain) lour
Lattice:
1 cup ground almonds
1 1/4 cups icing sugar
1 egg white
1 teaspoon lemon juice
Topping:
3 long ripe bananas, peeled and sliced
Juice of 1 lemon
2/3 cup lemon curd
1/4 cup lime marmalade, warmed
Julienne strips of lemon rind and fresh mint leaves, to decorate

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Line a 8 inch (20 cm) square, shallow slab cake tin with non-stick baking paper.
2. For the base, beat the butter and icing sugar in a mixing bowl until light and creamy. Add the grated lemon rind; sift the flour over and mix well. Squeeze the mixture together to form a firm dough.
3. Press and mould the mixture evenly over the base and 1 inch (2.5 cm) up the sides of the prepared tin. Prick well. Bake for 20-30 minutes, or until golden. Leave in the tin for 10 minutes to cool. Increase the oven temperature to 375 degrees F (190 degrees C).
4. Meanwhile, make the lattice. Put the almonds, icing sugar, egg white and lemon juice into a bowl. Beat together until evenly combined. Spoon the mixture into a piping bag fitted with a 1/2 inch (1 cm) star nozzle.
5. Pipe a lattice grid (3 x 3) on top of the baked base and a border around the top edge. Bake for 8-10 minutes or until the lattice is golden brown. Stand the tin on a wire cooling rack to cool.
6. Transfer the latticed base to a serving plate. Gently mix the banana slices with half the lemon juice. Spoon the lemon curd into each section of the lattice. Arrange the banana slices on top. Mix the remaining lemon juice with the warm marmalade. Spoon or brush the marmalade mixture over the bananas to coat completely. Decorate with julienne of lemon rind and mint leaves.

Oriental Glaze

Brushed over steaks, chops or ribs during cooking this glaze adds a spicy flavor reminiscent of the Orient. It can also be used as a sauce for a stir-fry of meat and vegetables.

Ingredients:

1 tablespoon teriyaki sauce
2 tablespoons honey
1 teaspoon hoisin sauce
2 tablespoons tomato ketchup (sauce)
1/4 teaspoon ground cumin

Method:

1. Place teriyaki sauce, honey, hoisin sauce, tomato ketchup or sauce and cumin in a bowl and mix to combine.
2. Brush meat, chicken or fish with glaze and grill, barbecue or bake.

Nutty Snaps

These dainty petit four cookies pack a sweet and nutty crunch in every bite. Recipe makes about 60 cookies.

Ingredients:

4 ounces (125 g) unsalted butter
3/4 cup caster sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla flavoring essence
2 1/2 cups all-purpose (plain) flour
1 teaspoon cocoa
3/4 cup chopped almonds
Icing:
1 1/2 cups icing sugar
1/2 teaspoon cocoa
1 ounce (20 g) unsalted butter, melted
8 teaspoons cream or milk, approximately
1/2 teaspoon vanilla flavoring essence
6 teaspoons chopped almonds, to sprinkle

Method:

1. Put the butter and sugars into a large mixing bowl and beat together with an electric mixer or a wooden spoon until light and creamy. Beat in the egg and vanilla.
2. Sift the flour and cocoa into the creamed mixture and beat in with the nuts until well combined. Wrap the dough in clear plastic wrap and chill for at least 1 hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease 2 large baking trays with melted butter.
4. Transfer the dough to a lightly floured surface and roll out to a 1/4 inch (3 mm) thickness. Using a 1 1/2 inch (4 cm) fluted cookie cutter, stamp out out 60 cookies. Re-roll trimmings, as necessary. Put on the prepared baking trays. It may be necessary to bake the cookies in batches.
5. Bake for 6-8 minutes, or until set and light brown around the edges. Transfer to a wire rack to cool.
6. For the icing, sift the icing sugar and cocoa into a bowl. Beat in the butter, sufficient cream and vanilla to give a smooth spreading consistency.
7. Spread the icing over the tops of the cookies and sprinkle with the chopped nuts. Leave until set.

Tip: If preferred, top the cookies with melted chocolate and sprinkle with chopped nuts.