Category Archives: Saturday Refined Gourmet

Frozen Coffee Banana After Dinner Drink

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08 Coffee Banana After Dinner Drink -8128

This is a nice and refreshing after dinner drink/dessert. Or, why not have it with your breakfast? If you like, you can also add a few tablespoons of Kahlua Coffee Liqueur (or any other liqueur that you like), or maybe even some Rum?

Serve as part of a menu together with:
Starter: Stuffed Marinated Courgette Rolls
Main Course: Balsamic Chicken with Fruity Quinoa

Serves 4

50 ml frozen espresso coffee (pour into an ice cube tray and freeze)
1 medium size frozen banana (cut into pieces and freeze)
300 ml Greek Yogurt, low fat
100 ml milk
5-6 large ice cubes

  1. Mix all ingredients in a blender.
  2. Enjoy!

Pan-Fried Goat’s Cheese, Hazelnuts, Honey Dressing and Thyme

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Goat cheese starter

If you prefer, feel free to grill the goat’s cheese instead!

Serve as part of a menu with:
– Main course: Black cod
– Dessert: Rosemary panna cotta

Serves 4 people

200 g goat’s cheese, with skin on
olive oil for pan-frying
150 g whole skinned hazelnuts
50 ml olive oil
50 ml clear honey
1 tbsp white balsamic vinegar
8 sprigs of fresh thyme, leaves picked
salt and pepper

1. Start off by roasting the hazelnuts in the oven at 180 degrees for 15 minutes, taking them out after half the time and stirring them. They are done when they have an even golden colour.
2. For the dressing, mix honey, olive oil and vinegar. Season with salt and pepper. Add the hazelnuts to the dressing and mix.
3. Cut even slices of the goats cheese, about 1 cm in thickness. Season with salt and pepper. Heat a pan with olive oil and quickly fry the cheese for 2 minutes on each side to give colour.
4. Put the goat’s cheese on a plate, add hazelnuts with the dressing and sprinkle some thyme leaves on top.

Miso Marinated Black Cod with Pickled Ginger, Red Rice and Vegetables

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black cod

Black cod is a soft and fatty fish, without the strong taste of fat fish like tuna or mackerel. This recipe is inspired by a dish from Nobu restaurant. The sharpness of the miso and sweetness of the mirin work perfectly to cut the fish’s fattiness. Remember that preparation starts 3 days in advance!

Serve as part of a menu with:
– Starter: Pan-fried goat’s cheese
– Dessert: Rosemary panna cotta

Serves 4 people

4 x 150 g skinless, boneless black cod fillets
3 tbsp mirin
3 tbsp sake
120 ml white miso paste
80 ml caster sugar
vegetable oil for frying

3 cm fresh ginger, peeled and sliced thinly using a mandolin
50 ml rice vinegar
50 ml caster sugar
a pinch of salt

300 ml red camargue and wild rice
1 tbsp unsalted butter
2 baby pak choi, washed and halved lengthways
sesame oil for frying
100 ml soy beans

1. In a small pan, bring the miring and sake to the boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Let cool, then add to the fish, making sure to coat both sides of the fillets. Refrigerate for 2-3 days.
2. Mix rice vinegar and sugar in a pan and bring to the boil to dissolve the sugar. Take aside, add salt and ginger. Let cool, then seal and refrigerate for minimum 2 hours to develop the flavour (this can be prepared a day ahead).
3. Boil the rice according to instructions. Once cooked, discard remaining liquid and add butter. Add the rice to a small cup and push down the rice to make it more compact. Keep warm until serving.
4. Boil the soy beans for 3 minutes. Refresh in cold water, then peel off the skin.
5. Preheat the oven to 200 degrees. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes, on each side. Transfer the fish to the oven and roast for 5 minutes, until the fish is flaky.
6. Put the remaining marinade into a saucepan and bring to the boil. Simmer for 5 minutes, then take aside and keep warm.
7. Fry the pak choi in sesame oil in high heat for 2 minutes. Season with salt.
8. To plate, carefully turn over the cup with the rice onto the plate and remove the cup. Add the fish, vegetables and sauce. Decorate with some pickled ginger.

Rosemary Panna-Cotta with Rhubarb Cream

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Rosemary panna cotta

Take the opportunity and use the rhubarbs before the season is finished. They do not need to be peeled for this recipe since we will only use the liquid in the end, and also because most of the beautiful colour lies in the outer part.

Serve as part of a menu with:
– Starter: Pan-fried goat’s cheese
– Main course: Black cod

Serves 6

450 ml double cream
200 ml whole milk
3 gelatine leaves
100 g caster sugar
4 sprigs of rosemary, roughly shopped, keep a few leaves aside for decoration

500 g rhubarb, washed and cut into 1 cm slices (don’t peel them)
225 g caster sugar
juice of 1 lemon
150 ml water
1 gelatine leaf
a couple of strawberries for decoration

1. One day ahead, place rhubarb, sugar, lemon juice and water in a pan and cook on a gentle heat for 20 minutes. Take the pan off the heat and let the mixture cool, then transfer to a fridge and keep refrigerated overnight.
2. The following day, make the panna cotta. Put the gelatine leaves in a small bowl of cold water to soften. Meanwhile, pour the cream, milk, sugar and rosemary into a pan, and heat gently to bring to the boil. Remove from the stove, add the gelatine and stir until dissolved. Leave to stand for 20-30 minutes until cooled. Strain the mixture through a sieve into serving glasses, then chill for at least three hours.
3. Sieve the rhubarb flesh from the liquid. Put the gelatine leaf in cold water. Reheat the rhubarb liquid and add the gelatine, mix and let cool. Once room tempered, add to the panna cotta and keep refrigerated.
4. Before serving, decorate the panna cotta with some strawberries and sprigs of rosemary.

Summer Salad with Basil and Walnut Dressing

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Sallad m basilika sas
A light and fruity summer salad with a beautiful, creamy dressing. Please choose small strawberries with lots of sweetness and taste.

Serve as part of a menu with:
– Main course: Caribbean Corn fed Chicken with Avocado Wild Rice and Red Pepper Vinaigrette
– Dessert: Chocolate Rum Cake with Chocolate Crème Anglaise

Serves 4

10-15 mini asparagus
2 avocados, in quartered and sliced
2 spring onions, chopped
10-15 halved cherry tomatoes
10-15 quartered small strawberries
5-8 walnuts in pieces
8 gem lettuce (2 on each plate)

Dressing:
25 g walnuts
20 g basil leaves
1 tbsp honey
1 tbsp lemon
4 tbsp crème fraiche
Salt and pepper

  1. Mix all salad ingredients, except the lettuce, in a bowl.
  2. Mix the dressing in a blender until smooth.
  3. On a serving plate, place two pieces of lettuce, put the salad on top and drizzle with the dressing.

Caribbean Corn Fed Chicken with Avocado Wild Rice and Red Pepper Vinaigrette

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karibisk kyckling-0605

A flavoursome chicken dish with a rice salad that you will want to serve alongside other dishes too – or just on its own as a starter. The char grilled pepper gives the vinaigrette a rich taste and the Aivar sauce on the side adds a bit of spiciness. A wonderful summer dish!

Serve as part of a menu with:
– Starter: Summer Salad with Basil Walnut Dressing
– Dessert: Chocolate Rum Cake with Chocolate Crème Angalaise

Serves 4

4 Corn fed chicken breasts, skin on
¼ tsp ground white pepper corns
¼ tsp ground black pepper corns
¼ tsp ground pink pepper corns
½ tbsp coriander, ground
½ tbsp fennel, ground
¼ tsp Coleman’s mustard powder
½ tsp salt
2 tbsp olive oil

Rice:
200 ml Wild Rice
400 ml chicken broth
250 g chestnut mushrooms, quartered
6 sundried tomatoes, cut into small strips
1 jar of marinated char grilled pepper (less 50 grams to be used later)
3 salad onions, sliced
3 avocado, cut into pieces
1 ½ tbsp lemon juice
salt and black pepper to taste
3 tbsp olive oil

Vinaigrette:
½ garlic clove, crushed
3 tbsp lemon juice
50 g marinated char grilled pepper
salt and black pepper to taste

Sauce:
200 ml Crème fraiche
100 ml Aivar

Sauce 2:
200 ml Crème fraiche
3-4 tbsp Dijon Mustard

  1. In a small saucepan, use a hand held blender to mix all vinaigrette ingredients together for a smooth sauce.
  2. Boil the rice in the broth.
  3. In a sauté pan, gently fry the mushrooms in olive oil until all liquid has evaporated. Add the onions, peppers and sundried tomatoes and sauté for another few minutes. Drizzle with lemon juice.
  4. When the rice is done, add to mushroom mixture. Lastly, gently fold in the avocados.
  5. Mix all spices together and cover all sides of the chicken breasts.
  6. Sauté the chicken, start with the skin side down.
  7. Mix the Aivar sauce with Crème fraiche.
  8. Mix the Dijon Mustard with Crème fraiche
  9. Heat up the rice salad and the vinaigrette.
  10. Serve the chicken with rice salad, drizzle the vinaigrette on top and spoon the Aivar mixture and the Dijon sauce on the side.

Chocolate Rum Cake with Chocolate Creme Anglaise, Vanilla Chantilly and Berries

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CB Genoa Chocolate Cake IMG_4910

This cake takes a bit of time but is well worth the effort. As it is quite rich, I prefer to use miniature molds to keep each serving quite small. This dessert is based on a recipe from the chef school we attended.

Serve as part of a menu with:
– Starter: Summer Salad with Basil Walnut Dressing
– Main Course: Caribbean Chicken with Avocado Rice and Red Pepper Vinaigrette

Chocolate Crème Anglaise:
1 vanilla bean (pod)
250 ml whole milk
3 egg yolks
50 g sugar
275 g dark chocolate, chopped

The cake:
2 egg whites
200 g ground almonds
6 tbsp icing sugar
30 g butter
4 eggs
15 g gluten free flour (rice flour works very well)
1 tbsp unsweetened cocoa powder
2 tsp baking powder
¼ lemon, grated peel
4 tbsp rum

Chantilly:
200 ml cream
20 g icing sugar
1 tsp vanilla extract

Decoration:
Strawberries
Chocolate shavings

Chocolate Crème Anglaise:

  1. Slice the vanilla pod lengthwise. Scrape out the interior.
  2. In a saucepan, bring the milk and vanilla to a boil.
  3. Whisk the egg yolks with the sugar until pale and thick.
  4. Pour the hot milk onto the eggs and sugar taking care to stir continuously so the eggs don’t set.
  5. Return the mixture to the pan and stir with a wooden spoon over low heat until mixture begins to thicken and coats the back of a spoon. DO NOT BOIL.
  6. Pour the Crème Angailse over the chopped chocolate and gently mix until the chocolate has melted.
  7. Cool the chocolate and refridgerate for about an hour until thick enough to place in a piping bag fitted with a round tip.

The Cake:

  1. Preheat the oven to 180 C.
  2. Butter small molds.
  3. Melt the butter in a saucepan. Set aside.
  4. Mix the ground almonds, icing sugar and egg whites together in a thick paste.
  5. Beat the eggs into the almond mix, one at the time. Whisk for about 5 minutes, the mix should be pale and thick.
  6. Fold in the sifted flour, cocoa and baking powder, add the melted butter.
  7. Pour into the prepared molds, let the batter come to two-thirds up the side.
  8. Bake until done. A knife blade comes out clean when inserted. About 12-15 minutes depending on size of molds.
  9. From a spoon, let a few drops of the Rum drop on the cakes.
  10. Turn out of molds and place on rack to cool.

Vanilla Chantilly:

  1. Whisk the cream and icing sugar together with the vanilla until it holds in soft peaks.

Assembly:

  1. Place a chocolate cake on each plate.
  2. Pipe elongated balls of the chocolate cream all around the top.
  3. Cut strawberries in a decorative shape and place on top.
  4. With two spoons, form a chantilly cream quenelle on one side of the plate and sprinkle some chocolate shavings on top.

Seared Scallops with Butternut Squash Puré, Balsamic Vinegar and Roasted Pistachio

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scallop

 

I love the textures of this starter. The crunchiness from the pistachios and the creaminess from the puré make a beautiful contrast that complement the scallop. Try to find a good quality balsamic vinegar! The older the better!

Serve as part of a menu with:
– Main course: Venison with Smokey Bean Puré and Sauce Poivrade
– Dessert: Daim Cake

Serves 8

500 g butternut squash
1 tbsp unsalted butter
2 tbsp crème fraiche
1 tsp freshly grated ginger
1 tsp tabasco
juice of 1/4 lime

8 scallops with their shell
balsamic vinegar, preferably of 10 years of age
2 tbsp pistachios, roasted and roughly chopped
salt and pepper

1. Pre-heat the oven to 225 degrees.
2. Cut the butternut squash in half and scrape out the seeds. Put the squash with the cut side facing down on a tray with baking paper. Roast in the oven for 25 minutes, or until the squash is soft. Take out and let cool.
3. Carve out the meat from the squash using a spoon and mix with butter, crème fraiche, ginger, tabasco and lime in a food processor until smooth. Taste and season with salt and pepper if needed.
4. Remove the scallops from the shells by running a small, sharp knife along the bottom of the shell. Clean the scallops and separate them from the roe. Put the shells in a pot with boiling water and leave for a minute to disinfect. Take out and clean the shells properly.
5. Season the scallops and roe with salt and pepper. Heat a pan with some butter. Sear the scallops and roe about 1 minute on each side.
6. For the plating, place a spoon of the puré in each shell and place a scallop with its roe on top. Drip some balsamic vinegar around the scallop and scatter the chopped pistachios above.

 

Venison with Smokey Bean Puré and Sauce Poivrade

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venison

Venison is a game meat but can be eaten all year round. Be careful not to overcook the meat, as it contains very little amount of fat it can easily become dry. The sauce is a typical game sauce, and works well with other types of game meat! Do not add more juniper berries than in the recipe as they give off plenty of flavour.

Serve as part of a menu with:
– Starter: Seared Scallops with Butternut Squash Puré, Balsamic Vinegar and Roasted Pistachio
– Dessert: Daim Cake

Serves 4

600 g venison loin

For the bean puré:
500 g dried pinto beans, soaked overnight in water
1 l chicken stock
1/2 carrot, peeled and chopped
1/2 onion, peeled and chopped
1 celery stick, chopped
1 bay leaf
50 g smoked bacon
100 ml double cream
50 g butter

For the sauce poivrade:
1/2 carrot, peeled and chopped
1/2 onion, peeled and chopped
1 celery stick, chopped
40 g tomato paste
1 garlic clove, crushed
200 ml red wine
750 ml veal stock
5 juniper berries, crushed
1 peel of 1/2 orange
5 g crushed black pepper
20 g unsalted butter

2 red onions, peeled and cut into wedges
olive oil
1 pack button mushrooms
50 g butter
1 garlic clove, finely chopped
10 g flat parsley, chopped

1. For the bean puré: Assemble the onion, celery, carrot and bay leaf in a muslim cloth, and using a string close it up into a bag, as in the picture. muslin clothStrain the pinto beans and add to a pot together with the muslim cloth, chicken stock and bacon. Cook with lid on until the beans are soft, about 30 minutes.
2. To start making the sauce: In a bit of olive oil, fry the onion, celery, carrot and garlic in a pan, without giving colour, until they have become soft. Add the tomato puré and cook for 30 seconds. Add the wine and cook over high heat to reduce to 50%. Add the veal stock, juniper berries, pepper, orange peel and let simmer over low heat for 30 minutes (or longer if possible), to let the flavours evolve. Foam will appear, and this should be removed using a spoon.
3. Pre-heat the oven to 150. Add the red onions to an oven-proof pan, season with salt and pepper and add olive oil. Roast in the oven for about 40 min. Take out and keep warm.
4. Cut the mushrooms in 4 and fry together with the garlic in a pan with butter to give a golden colour. Season with salt and pepper. Add chopped parsley.
5. Once the beans are soft, mix in a blender, adding cream and a bit of the cooking liquid if needed for the right consistency. Pass the mixture through a fine sieve. Add butter, taste and season with salt and pepper.
6. Put the oven to 180 degrees. Sear the meat in a hot pan with some butter to give colour, then transfer the meat to the oven for 5 minutes. Take out and let rest wrapped in aluminium foil before carving up pieces (the resting process will allow the meat to tenderise).
7. Once the sauce has simmered for a while, strain it through a fine sieve, reduce it about 70% (the consistency should be that of a thick sauce which covers the back of a spoon). Taste and season with salt and pepper. Add butter while slowly whisking until it has dissolved.
8. For the plating, using a spoon add bean puré to the plate and run the spoon across the plate to create a line. Carve pieces of the meat and plate. Finish off with the garniture and the sauce.

Daim Cake

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daimcake

This cake can be prepared sometime during the week and stored in the freezer to give you one less thing to think about during the day of serving. Daim is originally a swedish chocolate bar but can now be found in most supermarkets in London.

Serve as part of a menu with:
– Starter: Seared Scallops with Butternut Squash Puré, Balsamic Vinegar and Roasted Pistachio
– Main course: Venison with Smokey Bean Puré and Sauce Poivrade

Serves 8

For the meringue:
3 egg whites
150 g caster sugar
150 g almonds, roughly chopped

For the parfait:
3 egg yolks
3 tbsp caster sugar
300 ml whipping cream
5 bars of Daim, roughly chopped

50 g dark chocolate, grated

1. Pre-heat the oven to 175 degrees.
2. To make the meringue: Whip the egg whites until hard peak. Gradually add the sugar while continuously whipping. Add the chopped almonds and carefully incorporating it into the meringue.
3. Butter the inside of a cake tin with removable sides. Add the meringue mixture and bake in the oven for 25-30 minutes. Take out and let the meringue cool.
4. To make the parfait: Whip the egg yolks with the sugar until well mixed. In a separate bowl whip the cream until hard peak. Mix the cream with the yolk mixture and the chopped Daim.
5. Pour the parfait over the meringue and cover with cling film. Put the cake in the freezer for minimum 4 hours. Take it out 20 minutes before serving. Sprinkle with grated dark chocolate.

Green Pea Soup with Horseradish

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2005 Green Pea Soup -7199

Pea soup may not sound too exciting but this dish is always very popular with my dinner guests. The vermouth is crucial and it really needs to be Noilly Prat. The horseradish makes the soup a bit spicy.

Let the Baked Fillet of Hake with Gremolata follow this Pea Soup, and for a dessert I recommend the Roasted Fruit with White Chocolate.

Serves 8 as a starter

1 onion, chopped
1 tbsp butter
500 g frozen green peas
800 ml chicken broth
50 ml Noilly Prat vermouth
200 ml crème fraiche
Black pepper
50 ml whipping cream
50 ml sour cream
Fresh horseradish, finely grated, to taste
(can be substituted with a mix of sour cream and wasabi paste)

  1. Sauté the onion in butter.
  2. Add the peas, the chicken broth and Noilly Prat.
  3. Let simmer for a few minutes. Then puree with hand mixer so it becomes a smooth soup.
  4. Add the crème fraiche. Bring to a boil and let simmer for a few minutes. Take off the heat.
  5. Whip the cream, add sour cream and grated horseradish.
  6. Serve in small bowl with a dollop of horseradish mix on top.

Baked Fillet of Hake with Gremolata

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2005 Baked Fillet of Hake -7151

A fabulous fish dish that will suit most people. The recipe comes from a popular Swedish fish restaurant. The sauce can be used in other dishes as well. Be generous with the sauce because your guests will ask for more!

Serve after a starter of Green Pea Soup and with a sweet ending of Roasted Fruit with White Chocolate.

This dish requires quite a bit of time in the kitchen, but is well worth it. The sauce and the potato mix can be prepared in advanced and then reheated.

If you can’t find hake, cod loins or another thick fish fillet to your liking works just as well. (Actually, for this illustration, I didn’t find hake but used cod instead).

 

Serves 6

1,2 kilo fillet of hake, with skin
Salt
2 tbsp butter

Sauce:
4 echalion shallots (“banana shallots”)
2 tbsp butter
500 ml fish broth
300 ml white wine
50 ml white wine vinegar
300 ml double cream
10 parsley stalks, crushed
½ lemon, zest and juice
2 tbsp butter

Vegetable mix:

2 large baking potatoes
1 large fennel
150 g black olives, pitted
100 g sundried tomatoes (in oil)
2 tbsp butter
Salt

Gremolata:

1 lemon
4 garlic cloves
Flat leaf parsley
1 tbsp butter

Sauce (this part may be prepared in advance and later heated. If so, keep refrigerated covered by cling film):

  1. Finely chop the shallots. In a saucepan, sauté until translucent, do not brown.
  2. Add the broth, wine and vinegar. Let boil over high heat until it has reduced to about half in volume.
  3. Add the cream, parsley stalks, lemon peel and juice. Reduce to half by boiling.
  4. Strain the sauce into small pan and leave off heat. Add a little butter (will thicken the sauce a bit more) and maybe salt and pepper.

Vegetable mix:

  1. Peel potatoes and cut in small cubes. Rinse with cold water (removes some starch before frying).
  2. Cut fennel in small cubes (same size as the potato).
  3. Halve the olives.
  4. Drain the tomatoes and cut in pieces.
  5. Over medium heat, brown the potato in butter. Add fennel and sauté for a few more minutes. Add olives and tomatoes.
  6. Set aside. Will be re-heated later.

Gremolata:

  1. With a potato peeler, peel the lemon thinly (take care not to include too much of the white part as this is bitter). Slice the peel very thinly to form long “threads”.
  2. Shred the parsley leaves.
  3. Cut the garlic cloves in thin slices and sauté in butter until golden.
  4. Mix the lemon peel, parsley and garlic together.

 

Fish:

  1. Oven on 125C
  2. Sprinkle the fish with salt.
  3. Place the fish in melted butter in hot pan with skin side down. Fry until the skin is golden brown. Do not turn.
  4. On a greased oven proof dish, spread ½ of the gremolata to cover an equal area to the fish. Place the fish on top, skin side up this time, and place the dish in the oven until done (about 25-30 minutes).

 

Finishing:

  1. Heat the vegetable mix.
  2. Heat the sauce; whisk to give it a bit of a foam.
  3. To serve, spoon the vegetable mixture around the fish. Pour a little bit of the sauce around the mix, serve the remaining sauce on the side and the 1/2 gremolata on top.

Roasted Fruit with White Chocolate

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2005 Roasted Fruit -7165

This is an easy but absolutely amazing dessert! To be served together with vanilla ice cream or whipped cream.

Why not start the meal with the Green Pea Soup followed by Baked Fillet of Hake with Gremolata and with a sweet ending of this simple but elegant dessert.

Equal amounts of:

Strawberries
Kiwi
Banana
White chocolate, grated at least 150 g for 6 people. Make sure you have a thick layer of chocolate on top of the fruit.

Set oven to high grill setting,.

  1. Quarter the strawberries, cut the kiwi in similar size pieces and slice and halve the bananas. The fruits should all be about the same size.
  2. Sprinkle the fruit with a generous serving of grated white chocolate.2005 Roasted Fruit making -7221
  3. Roast in oven 5-10 minutes, until the chocolate is melted and lightly browned.
  4. Serve immediately with ice cream or whipped cream.

Carrot and Ginger soup

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photo

This is a great dish to start of your saturday dinner. The flavours from carrot and ginger go great together. Serve with the glazed duck and finish off with a raspberry soufflé. This soup can also be served as a main course. You can then boil some lentils as well and combine with the cheese and leek mixture.

Serves 8

450 g carrots, peeled and coarsely grated
1 tbsp grated ginger
1 garlic clove, peeled and finely chopped
6 dl water
2 packages of concentrated vegetable stock
1 package of concentrated chicken stock
5 dl milk
6 cm leek
100 g feta cheese
2 tbsp olive oil
salt and pepper

For decoration:
pumpkin seeds, roasted and salted

1. Fry the carrot, ginger and garlic in olive oil in a pan on medium heat for about 5 minutes.
2. Add water, vegetable stock and milk. Let simmer for another 10 minutes, or until the carrot is soft. Mix in a robot coup. Taste and season with salt and pepper.
3. Chop the leek and mix with crumbled feta cheese. Add a scoop to each serving bowl.
4. Add the soup to the bowl and decorate with pumpkin seeds on top.

Glazed duck served with a honey and green pepper sauce and rice pilaf

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duck

This is an amazing dish that sounds more time-consuming than it actually is. The sauce is key so make sure to cook the whole portion! Start off the meny with carrot and ginger soup and finish with a fresh raspberry soufflé.

Serves 4

4 duck breasts

100 g honey
juice of ½ lemon
10 ml olive oil
4 g mixed spice
20 cloves

1 tbsp green pepper, whole
1 shallot, finely chopped
1 tbsp butter
300 ml single cream
400 ml chicken stock
200 ml dry white wine
2 tbsp honey
1 tbsp cider vinegar
salt and pepper

1 shallot, finely chopped
5 ml olive oil
300 ml basmati rice
600 ml vegetable stock
200 mll green peas

1 package cherry tomatoes
olive oil
salt

1. Using a sharp knife, score the skin of the duck breasts in a criss-cross pattern. Season with salt and pepper and with the help of a knife make small incisions to add cloves to the breast.
2. For the rice pilaf, fry the shallot in oil, add the rice and the stock and let simmer until ready. In a separate pot with salted boiling water, blanche the green peas and add to the rice once cooked.
3. Fry the duck, skin side down in a pan for about 4 minutes, until the skin is golden. Turn the duck over and transfer the pan to the oven and roast for 8 minutes at 180 degrees.
4. Fry shallot and green pepper in butter in a pan over medium heat. Add wine, vinegar, cream, stock and honey and let boil to reduce to half the quantity. Taste and season with salt and pepper.
5. For the glazing liquid add honey, lemon juice, oil and mixed spice to a pot, bring to the boil and reduce to sirup consistency.
6. Once the duck breast is ready, degrease the pan, add the glazing liquid, and caramelise the duck skin. Remove the duck from the pan, cover with aluminium foil and let rest for 10 minutes.
7. Sprinkle some olive oil over the tomatoes, season with salt, and roast in the oven at 180 degrees for 8 minutes.
8. For the plating, using a ring mould add the rice to the plate. Cut the duck breast into slices and add to the plate together with the tomatoes. Sprinkle some sauce around and serve.