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Ингредиенты
- 75 gm Polenta
- 200 gm Plain flour
- 1 x Egg
- 300 ml Lowfat milk
- 15 ml Minced sage
- 30 ml Minced sage Vegetable oil for frying
- 1 x Egg
- 100 gm Self raising flour
- 300 ml Lowfat milk
- 50 gm Shelled pistachios
- 15 ml Minced parsley
- 15 ml Vegetable oil
- 15 gm Butter
- 1 x Duck breast
- 1 pch Grnd coriander, cayenne pepper, cumin seeds, coriander seeds, cardomon pods and chilli pwdr.
- 15 ml Icing sugar
- 5 ml Chilli pwdr
- 1 x Mango
- 30 gm Butter
- 30 gm Demarara sugar
- 1 x Split vanilla pod
- 30 gm Butter
- 15 ml Honey
- 15 ml Minced basil
Инструкции
- SAGE POLENTA BALLS:1 Place the polenta in a large bowl and cover with 150ml/ 1/4 pt boiling water.
- 2 For the Batter: Beat all the ingredients together till smooth.
- Once the polenta has soaked up all the water, stir through the minced sage and shape into eight balls.
- 3 Heat the vegetable oil to 185c. Coat each ball proportionately in the sage batter and deep fry till golden.
- NUTTY PANCAKE:1 Whisk together the egg, flour and lowfat milk till smooth and stir in the nuts and parsley. Heat the oil and butter in an omelette pan, add in the pancake mix and cook till golden brown on both sides.
- SPICY DUCK:Preheat oven to 220c/Gas 7.
- 1 Score the duck skin and sprinkle over the spices. Heat the oil in a griddle pan, fry the duck till brown and put in the oven till cooked through. Serve with pancakes, leek slices and deep-fried sage leaves.
- SPICY MANGO:1 Sieve the icing sugar and chilli pwdr onto a plate. Cut the mango through from top to bottom both sides of the stone. Score each half into squares through the flesh just to the skin.
- 2 Then turn inside out to make a hedgehog. Place the flesh side down into the icing sugar to coat.
- 3 Heat the butter in a shallow pan and fry the mango halves, adding any leftover chilli sugar. Cook till brown and caramelised and serve with the vanilla syrup.
- VANILLA SYRUP:1 Dissolve the demarara sugar with the split vanilla pod in 75ml/3fl ounce water over a gentle heat. Once the sugar has dissolved, add in the butter, honey and finally the basil. Serve hot.
