With the cooler October temperatures in mind this month we have devised a menu that uses seasonal produce and is virtually hassel free and promises to wow any guest at the table.
Starter
4 spring rolls, 4 marinated pork ribs, 1 bag of salad leaves, rice wine vinegar, honey, coarse ground black pepper
Method
Cook the pork ribs in a preheated oven at 180˚C for 10 minutes, pop the spring rolls into the oven at this stage and continue to cook for a further 15 minutes. Serve with green salad and oriental dressing. Dressing 2 tablespoons of rice wine vinegar, 1 dessert spoon of honey, ½ teaspoon of black pepper, whisk together and server on the side.
Main course
Oven roasted duck with roast vegetables and blackcurrent jus
4 marinated duck breasts, 1 bag of mixed diced vegetables, 1 bag of prepared baby potatoes, 400g freshly prepared broccoli. 2 tablespoons of blackcurrant jelly, 150ml of red wine
Method
Preheat the oven to 180˚C. Place the potatoes into a baking tray and put into the oven, followed 10minutes later by the roasted vegetables.
After a further 10 minutes sit the duck breasts on a wire rack in a baking tray in the oven for 25-30 minutes depending on how you’d like to serve the duck.
Rare-20-25 minutes: medium/pink 25-30 minutes: well done- over 30 minutes.
Remove the duck from the oven when cooked and place on a plate and allow to rest 5-10 minutes.
While the duck is resting cook the broccoli in boiling salted water until al dente. In a small shallow frying pan add the wine and the blackcurrant jelly, simmer until the jelly is melted add any juices that may have come from the resting duck.
To serve slice the duck and serve on a plate with 2 spoons of the blackcurrant jus. Serve the potatoes and vegetables family service style in large dishes with a nice Chilean red.
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