Recipe of the Month

Whilst winter sets in, warm up with The Crazy Catering Company's Hungarian Beef Goulash to cook at home or we can offer it has part of our Big Pan Experience, cooked by our skilled chef.

 

 

Honey Roast Duck With Mustard Mash And Caramelised Onion & Red Wine Sauce

·  Cherry Valley Half RoastLincolnshire duckling

Mustard mash
·  900 gm Maris Piper Potatoes
·  55 gm butter
·  55 ml milk
·  25 gm whole grain mustard
·  salt to taste
·  ground nutmeg and
·  ground white pepper to taste

Caramelised onion & red wine sauce
·  2 large Spanish onions – thinly sliced
·  220 ml red wine
·  1l chicken/veal stock
·  sprig fresh thyme
·  55 gm butter
·  salt to taste
·  ground black pepper to taste

Remove from the pouch and place on a baking tray. Cook on the middle shelf of a pre heated oven at 200 degrees C, for approximately 25/30 minutes. Check skin is crisp and golden before removing from the oven ready to serve.

Mustard Mash
Wash and peel potatoes and boil in salted water till they are just cooked. Drain the potatoes and return to the pan with the butter, milk and seasonings. Mash together and add mustard.

Caramelised onion and red wine sauce
Heat the oil in a saucepan over a moderate heat. When the oil is hot add the thinly sliced onions and stir every few minutes to allow them to caramelise. Add the red wine and reduce by half. Then add the stock, and again reduce by half. Soften the butter and add the stock mix with the finely chopped thyme. Season to taste.

To serve
With a piping bag and plain nozzle, pipe a spiral of mustard mash in the centre of a suitable warm serving plate. Cut the honey roast half duck in half and lay against the potato and then carefully pour the sauce around the potato and duck. Garnish with a little fresh herb and a twist of ground black pepper.

Chocolate Lovers Christmas Pudding With Chilli Chocolate Sauce

Ingredients – Makes 8 Portions

For the chocolate puddings

140g/5oz butter, softened, plus extra melted butter for greasing
140g/5oz caster sugar
2 large eggs
110g/4oz self-raising flour
55g/2oz cocoa powder
3 tbsp milk

For the chilli chocolate sauce

100g/3½oz dark chocolate
3 tbsp golden syrup
1 orange, juice and zest
few drops Tabasco, to taste

For the mascarpone cream

250g/8oz mascarpone
110ml/4fl oz double cream
1 orange, zest only (use zest from orange listed above)
2 tsp icing sugar, or to taste

To serve

1 orange, segmented

You'll also need a muffin tin

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Grease eight wells of a non-stick muffin tin with the melted butter.
3. Place the butter and sugar in a food processor and process until light and creamy.
4. Add the eggs one at a time, adding another when the previous one is completely incorporated.
5. Place the flour in a bowl and, using a sieve, sift the cocoa powder into the flour, to remove any lumps. Add the flour and cocoa to the processor and blend.
6. Add the milk and pulse briefly until just mixed. (If preparing ahead of time you can make the recipe up until this stage and bake the puddings later.)
7. Spoon the cake mix into the prepared muffin wells. They should be three-quarters filled.
8. Bake in the oven for about 8-10 minutes. They should still be very soft in the middle.
9. Meanwhile, make the chocolate chilli sauce. Place the chocolate and the golden syrup in a glass bowl set over a pan of gently simmering water.
10. While the chocolate is melting, zest the orange, then juice it. Keep the zest to one side and add the orange juice to the melting chocolate. Stir. Add the Tabasco to taste and stir again.
11. For the orange mascarpone cream, add the reserved orange zest to the mascarpone, followed by the double cream. Whisk together with a balloon whisk. Add icing sugar, to taste, and stir thoroughly.
12. Segment an orange.
13. To serve, carefully cut around the edges of the muffin tins with a palette knife to remove the puddings, then place on individual plates. Spoon over the hot chocolate sauce and the mascarpone cream and garnish with some orange segments.

Hungarian Beef Goulash (Serves 4)

675g Diced Rump Steak
3 Onions
3tsp Chilli Olive Oil
1 Green Pepper
4 Large Potatoes
2 Cloves Garlic
2tsp Tomato Paste
2tsp Flour
400gm Chopped Tomatoes
250ml Beef Stock
1Fresh Bay Leaf
1tsp Paprika
Salt & Pepper to Season
200ml Sour Cream
1 Bunch Coriander

1. Heat your deep pan with chilli olive oil and add meat to hot oil and fry until meat is golden brown
2. Add Chopped onions, diced peppers, chopped garlic until soft and add tomato puree and flour
stirring occasionally to ensure it doesn’t stick to pan
3. Add beef stock. stir in well combining flours and tomato paste to thicken sauce
4. Add Diced Chopped Potatoes, bay leaf
5. Simmer on stove low heat for 2 ½ hours or add to casserole dish and bake for 2 hours on 160c
6. Check meat and season, add tomato paste to thicken further if required   
7. Finish with chopped coriander and spooned sour cream  on top of casserole

Mosaic of Salmon and Sole with a Sorrel and Chive Sauce (Serves 4)

650g Dover sole, skinned and filleted into four.
16 large spinach leaves, blanched and central rib removed
325g fillet of Scotch salmon, skinned
Juice of half a lemon, salt and pepper

For the sauce
2 table spoons of chopped shallots
1 clove of garlic, chopped
1 sage leaf
25g unsalted butter, clarified
100g young sorrel leaves,
75g chives
75g chives, chopped (for decoration)
400ml vegetable or chicken stock
1 bay leaf
100 ml dry white wine
250ml double cream
Salt and black pepper

Method

For the Sauce
1. Sweat the shallot, garlic and sage in clarified butter until soft.
2. Add sorrel and chives. Allow their juices to sweat out.
3. Add stock, bay leaf and wine.
4. Bring to the boil then simmer to reduce by half. Liquidise and pass through a fine sieve.
5. Add cream and simmer for 5 minutes.

For the Main
1. Cut each of the four sole fillets into four equal strips.
2. Season with salt, pepper and lemon juice and wrap each strip in a blanched spinach leaf.
3. Trim the edges of all sixteen parcels so that they are uniform in shape and size.
4. Cut the salmon fillet into sixteen strips as near as possible the same size as the sole.
5. Season with salt, pepper and lemon juice
6. Weave four strips of each sort of fish into a square and place on a sheet of buttered foil.
7. Steam the fish on the foil for 6 to 8 minutes
8. Pour sauce on to four warm plates.
9. Place the ‘mosaics’ on top and decorate with chopped chives

Crazy Kicken Zesty Chicken Fillets

4 Chicken Breast Fillet – Boneless
1 Fresh Lemon
1 Fresh Lime
2 Red Chillis
Oilve Oil
Fresh Garlic Cloves
Fresh Corriander
Salt
Black Pepper

Method

1, Pour 6-8tablespoons of Oilve oil into bowl
2, Grate Lemon & Lime Zest until you see the white of the flesh
3, Add zest to oilve oil
3, Peel garlic and crush garlic using the back of your chopping knife, then chop until fine and add to oil marinade
4, Chop red chillis removing seeds if you don’t want to make to hot…. And add to marinade
5, Squeeze the juices from lemon and lime into marinade and mix well and season with salt & pepper
6, Finely chop half of the corriander and add to marinade, leaving reamining to add to finished dish
7, Add skinless and bonless chicken fillets to marinade and leave in fridge covered over night
8, Remove and ideally chargrill or barbeque for an average of 4-6 minutes on each side, or oven bake on 180c for 16 – 20 minutes pending on size of chicken fillets
9, Always ensure your meat is cooked through before eating, and serve with fresh salad and pitta breads or  with lemon infused rice as a Thai dish for a dinner party.

Crazy Crab and Prawn Bites!

If you’re a lover of fish dishes, then our Crazy Crab and Prawn Bites recipe is just for you! It’s full of fresh  flavours, with zesty lemon and a fresh aroma of coriander, combined with crab meat and spicy prawns. Serve it on a refreshing bed of wild rocket and shaved parmesan cheese, and why not top it off with a Balsamic glaze to give it that  final kick!

You will need:-

350gm/12oz White Crab Meat
150gm/5oz white skinless & boneless fish fillet - i.e. cod or haddock
150gm/5oz cooked peeled prawns
3 cloves of chopped fresh garlic
2 tbsps of Reggae Reggae Sauce
1 medium egg, beaten
1 fresh, chopped red or green chilli
3 spring onions
1 squeezed fresh lemon
3 tbsps of chopped coriander
1 bag of wild rocket
1 tub of shaved parmesan
Balsamic glaze

Method

1. Squeeze all the water out of your crab meat. If you can buy blue swimming crab meat in tubs from the supermarket , this will give you an ehanced flabour and texture.

2. Chop all your boneless fish fillets into chunks. Add prawns with fresh garlic, salt, black pepper and Raggae Raggae sauce. Blend for a few seconds until forma rough paste.

3. Add your dry crab meat and egg to the mixture in a food processor and beldn for a few seconds. Then remove the mixture and place into a bowl with eff, fresh chopped chilli, coriander and freshly squeezed lemon.

4. Now the fund bit! Pat the mixture in the palm of your hands and shape into small fishcake-sized portions. If they're a bit sticky, just coat in a little seasoned flour to shape better. Ideally, you're trying to make 8 x 8cm (3inch) bites. When shaped brush with olive oil.

5. Pan fry the shaped mixture in olive oil on both sides for 2 -4 minutes or until golden brown.

6. Serve on a bed of fresh wild rocket, sprinkle with shaved parmesan cheese, then drizzle with Balsamic glaze.