Wagyu tartar, sea bream and miso, smoked duck breast recipes from ROKA
Hamish Brown, group executive chef from ROKA in London, talks us through three dishes from his current menu at the new Aldwych site in London
The first dish is Sea bream fillet, ryotei miso and red onion cooked on a Robata grill; the second is Purebred Japanese Wagyu tartare, ponzu pearls, nori cracker - the classic Japanese Wagyu, finely diced - and the last dish from Hamish is Smoked duck breast, barley miso and kumquats. The three dishes really show case the food style on offer at ROKA in London.
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Let's Talk Outdoor Cooking with Steven Raichlen: Asian-Tea Smoked Duck
PBS Project Fire TV Host and bestselling author Steven Raichlen makes a special guest appearance on Let’s Talk Outdoor Cooking! On this episode, Raichlen and BBQ Bob bring the flavors of fall to the grill, featuring Asian-Tea Smoked Duck, Salt Slab Squash, Bourbon-Glazed Bundt Cake, and Smoked Ice Cream.
Full Recipes Here:
Asian Tea-Smoked Duck with Hoisin BBQ Sauce:
Cinnamon Brown Sugar Bundt Cake:
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Home-smoked duck salad with baby beetroot, Parmesan and walnuts (حلال)
Serves 2
Duck
INGREDIENTS
* 1 fresh duck breast
* Oak chips or Earl Grey tea leaves, for smoking
* Fine sea salt and freshly ground black pepper
FOR THE BEETROOT
* 12 baby beetroot
* 2 tbsp olive oil
* 3 sprigs thyme
* 3 garlic cloves, lightly crushed with the side of a knife
* Quarter of a small red onion, peeled and finely sliced
* 2 tsp red wine vinegar
* 1 tbsp clear honey
* 15g butter
* 1 tbsp ruby port
* 1 tbsp cold water
FOR THE SALAD
* 25g fine green beans
* Baby red chard or red sorrel leaves, washed and drained
* A few red chicory leaves, trimmed, washed and sliced lengthways (see tip 2)
* 2 tsp ready-made vinaigrette
* 25g walnut halves, lightly toasted and broken in half
* Small block of Parmesan cheese, made into thin shavings using a potato peeler
METHOD
FOR THE BEETROOT
# Preheat the oven to 220°C/Gas 7.
# Trim the beetroot stalks to around 2cm. Take a large piece of foil and place the beetroot in the centre. Drizzle with 1 tbsp of the olive oil, then add thyme and garlic. Season with salt and pepper.
# Bring the foil up to enclose the filling. Fold over to seal. Place on a baking tray.
# Bake for about 1 hour until very tender (see tip 3).
# Remove from the oven and, using oven gloves, carefully unwrap.
# Tip into a mixing bowl and cover with cling film. Leave for 20 minutes to allow the skins to loosen and the beetroot to cool.
# Remove the cling film and discard the thyme and garlic.
# Peel the beetroot (see tip 4) and cut into quarters. Put 12 of the quarters into a bowl, add the onion and stir in 1 tsp of the vinegar, the honey and remaining 1 tbsp olive oil. Toss lightly and set aside.
# To make the beetroot puree, place the rest of the beetroot quarters in a small saucepan with the butter and seasoning. Cook over a medium heat for 2 minutes, then add the port and water. Bring to the boil and cook for a further 2 minutes until the liquid has reduced by half.
# Remove from the heat and stir in the remaining 1 tsp vinegar and cream. Blend in a food processor until smooth, then press though a very fine sieve into a small bowl. Season to taste.
# Transfer to a squeezy bottle with a narrow nozzle. (see tip 5)
FOR THE SALAD
# Cook the green beans in boiling salted water for about 3 minutes or until tender. Drain in a sieve, then plunge into a bowl of cold water with a handful of ice cubes.
# Leave for 10 minutes, then lift out with a slotted spoon and carefully split the beans in half lengthways. Toss the red chard, chicory and green beans with the dressing in a small bowl.
FOR THE DUCK
# Preheat the oven to 220°C/Gas 7. Cover the base of a hob-top steamer with about 2cm oak chips or tea leaves.
# Cover with a tightly fitting lid and place over a medium heat until the oak chips or tea leaves begin to smoke. It's probably a good idea to open the window and turn your kitchen fan on at this point!
# Season the duck breast with salt and pepper and place in the steamer, skin-side up. Cover and smoke the duck for about 5 minutes. (see tip 6)
# Remove from the heat and, with the lid still on, place the pan outside as it cools down. When the smoke clears, you can remove the duck.
# Heat a heavy-based, ovenproof frying pan over a high heat and add the duck breast skin-side down. Cook for 2 minutes until the skin is crisp, then turn over and cook on the other side for a further 1-2 minutes until browned.
# Place the pan in the oven and bake for 4-5 minutes until cooked but still pink.
# Remove from the oven, transfer to a plate and allow to rest for 5 minutes.
TO PRESENT THE DISH
1 Squeeze the beetroot puree onto a long oval plate in a continuous zigzag. (You can buy squeezy bottles from catering suppliers.)
2 Place half the glazed beetroot quarters along the length of the plate.
3 Add a few walnut halves and a few green beans to the dish.
4 Slice the duck breast and place half the slices down the length of the plate.
5 Finish with the dressed salad leaves and parmesan shavings.
6 Repeat the method on a second plate with the remaining ingredients and serve.
Devilled Eggs and Chicory Bites, Smoked Duck and Mint || Tess Ward
These lighter festive canapes are the perfect nibbles for a Christmas party. Both are gluten and grain free, absolutely delicious and easy to make. Perfect for entertaining friends and family with. I got my ingredients delivered via Farmdrop for added ease
Subscribe for more upcoming videos and simple recipes, and check out my website at for more recipes and details about my new cookbook THE NAKED DIET
Devilled eggs with drunk beetroot caviar
Makes 12
6 eggs, hard boiled
2 small beetroots, washed and trimmed
1 heaped tablespoon vodka
1 large garlic clove, peeled and grated
1 tablespoon lemon juice, plus more to taste
1/4 cup chopped toasted hazelnuts
1 small stalk rosemary leaves
1/2 teaspoon fine sea salt
2 tbs fresh chives, finely chopped
Preheat the oven to 180 degrees celsius with a rack in the centre. Puncture the beetroots with a fork a few times, and wrap each on foil.
Roast for an hour, or until the beets are completely tender when you test by cutting into the centre with a knife.
Halve the boil eggs and remove the yolks, set both the yolks and whites aside in bowls.
When the beetroots are cooked and cool enough to peel, remove the skins and add to the food processor with the egg yolks, vodka, rosemary, garlic, lemon juice, half the hazelnuts and a good pinch of salt. Puree until the texture is to your liking. You are looking for a rough, caviar-like texture, not a puree.
Fill the hollowed out eggs with the beetroot caviar. Top with the remaining crushed hazelnuts and chives.
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Tuna Tartare with Rye bread crisps
Makes 12
150 g sushi-grade tuna fillet
1 tbs capers, chopped
2 tbs de-stoned black olives, finely chopped
1 1/2 tsp. fresh lemon zest, plus more to garnish
1 tsp. extra virgin olive oil
2 tablespoons finely chopped fresh chives, plus extra to garnish
sea salt and black pepper
1/2 loaf of rye bread
2 tbs creme fraiche, to serve
Preheat the oven to 160°C/gas mark
With a really sharp knife, slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper
Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp.
Meanwhile, using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 3/4-cm cubes and place in a bowl.
Add the add the remaining ingredients, accept the creme fraiche. Mix well.
To serve, divide the tuna among the rye crisps. Top with the creme fraiche, a pinch of chives and a final squeeze of lemon juice.
Top tip : only squeeze over the lemon right before serving, otherwise the citrus will begin to cook the fish and turn it opaque.
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Creating a brine for smoked duck breast - Driving America preview celebration
Our executive chef, Mike Trombley, takes you through the menu for our Driving America preview celebration (held January 28, 2012), which includes a charcuterie table; watch as he takes you through the steps for creating a brine for one of the elements of this table - smoked duck breast. Yum!
Torched Smoked Duck Breast