One of my favourite things to do apart from eat and cook and eat more is go away on holiday. And as we’re off on holiday tomorrow, I’ve been playing my favourite cooking game; what can I make for dinner tonight using only the contents of my fridge?
It’s a fun game to play and the rules are simple. Open your fridge, get out all the fresh veg, check the dates on things like cream or yoghurt or stock and get combining.
My available fridge ingredients were: Carrots, celery, broccoli, mushrooms, chicken stock, Greek yoghurt, fresh coriander and galangal. Coupled with the four slightly sprouty potatoes I found in the veg basket and garlic and onions, a broccoli, mushroom, coriander soup was born.
It’s a really boring soup but as I’ve got a husband down with killer man flu, it’s the perfect thing to
shut him up make him feel better. And I can pretend I’m keeping to my slightly rubbish version of a bikini diet by eating soup. Given that my bikini diet has involved buying a shit load of kaftans and kimonos, I’m really not doing very well at being beach ready. Apart from the bit where you’re absolutely exhausted and the only thing that’s getting you through is the thought of being on a beach in less than 24 hours. That’s beach ready, right?
Whilst I’m chowing down on a bowlful of soup, I’m going to reminisce about the dinner I made this time last week and share that recipe with you.
I’ve never cooked duck before. Not sure why, I like eating duck and I like ducks in the park, but had never made it at home. So with a free day, I decided to roast duck legs and make a cherry sauce. The roasting duck legs bit is fairly straightforward so I won’t pretend to know better than Nigella and simply share her recipe for roasted duck legs and potatoes that was on the Food Network site.
I’m totally sharing the recipe for the cherry sauce though, as I’ve honestly never made one this good before. Or cared enough about it to do things like strain the shallots out of it. I don’t know what’s happened to me, I’ve changed.
So here’s the recipe, I reckon it’d go with all sorts of roasted poultry, I’m planning on trying it with goose at some point in the future.
Cherry sauce recipe – serves four
- 2 x shallots finely diced
- About 2cm of grated fresh galangal
- 1 x small glass of red wine (about 200ml, I think but that could be a generous pour)
- 250ml of chicken stock
- A generous squeeze of runny honey
- 1 tsp sherry vinegar
- 225g cherries, halved – this is their weight with stones in, I forgot to weigh them after I stoned them (I blame the generous pour)
- 1 tbsp cornflour mixed with 1 tbsp water
- 20g butter
- A splash of olive oil
NOTE: I got a crunchy skin on my duck legs by starting them off in a frying pan till the skin went crispy then moving them into a roasting tin with the potatoes and some of the duck fat. I then made the sauce in the same frying pan to get the duck flavours.
- Over a low heat, warm the pan that you’d cooked the duck in, adding a little bit of olive oil if there isn’t much duck fat remaining
- Add the shallots with a small pinch of salt (stops them browning, clever, huh?) and fry till the shallots soften
- Add the red wine and let it come to the boil, after it comes to a boil, add the galangal and cook for about a minute after that
- Add the chicken stock and bring to the boil – let this mix reduce a little but after about 3 mins cooking time, add the cornflour paste
- Let this cook a little further, you’re looking for a glossy, thick finish
- Once it’s got to the right consistency for you, add the red wine vinegar and the honey and stir in
- Take off the heat and pour through a fine meshed sieve so that you remove all the bits of shallot and galangal and any bits that were in the stock
- Return the liquor to the pan and once it’s warm again (but not boiling) add the halved cherries
- Stir to warm them through, season then pour onto your duck and enjoy
Here’s the final dish – I wish I was eating that tonight instead of fridge soup!