Asian squash salad

Ingredients

• 1 x 2 kg Gressingham duck
• sea salt
• freshly ground black pepper
• 1 small bunch of fresh mint, leaves picked and chopped

• For the roasted squash

• 1–2 dried red chillies, crumbled
• 1 teaspoon coriander seeds
• ½ teaspoon ground cinnamon
• sea salt
• freshly ground black pepper
• 1 large butternut squash or 2 onion squash, quartered
• olive oil

• For the dressing

• zest and juice of 1–2 limes
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon soft brown sugar
• 1 fresh red chilli, deseeded and finely chopped
• 1 clove of garlic, peeled and finely grated
• 5 spring onions, white parts trimmed and finely sliced, green ends finely chopped
• 1 large bunch of fresh coriander, leaves picked and stalks finely chopped

Method

This warm salad with rich, tender duck meat and crispy skin is perfect to big up incredible spiced roasted squash. I love it served on a big platter and dressed at the very last minute.

Preheat the oven to 180ºC/350ºF/gas 4. Wash the duck and pat it dry, inside and out, with kitchen paper, then rub it all over, inside as well, with salt and pepper. Place it in a tray and roast in the preheated oven for around 2 hours, turning it every now and then. Halfway through, you'll probably need to drain away a lot of the fat from the bird. Don't throw it away, though! Sieve it and keep the fat (but no meat juices) in a jar in the fridge for a couple of months and use it to roast potatoes.

In a pestle and mortar or a Flavour Shaker, bash up the dried chillies and coriander seeds and add the ground cinnamon and a good pinch of salt and pepper. Scoop the seeds out of your squash and put them to one side. Cut the squash into wedges, place them in a roasting tray, and drizzle over enough olive oil just to coat. Sprinkle over the ground spices and give the squash a good toss, spreading the pieces out in one layer. Once the duck has been in the oven for 1 hour and 15 minutes, add the tray of squash to the oven and roast for about 45 minutes.

Meanwhile, rinse the squash seeds after removing any fibres. Season with salt and pepper and drizzle with olive oil. Toast them in a dry frying pan until they're golden and crisp, and put aside. To make the dressing, put the lime juice and zest into a bowl and add the same amount of extra virgin olive oil, plus the sesame oil and the soy sauce. Stir in the sugar, chilli, garlic, the green spring onion ends and coriander stalks. Taste and adjust the sweet-and-sourness and the seasoning. You want it to be a little limey, to contrast with the rich duck.

After 2 hours, if the duck is nice and crispy, and the squash soft and sticky, take both trays out of the oven. If they need more time, leave them in until perfectly done. Using two forks, shred the duck meat off the bone and put into a large bowl. While the duck and squash are still warm, toss with the toasted seeds, half the coriander leaves, half the mint and half the white spring onion slices. Pour on the dressing and toss together. Serve sprinkled with the rest of the coriander, mint and white spring onion slices.



sumber dari: jamieoliver.com/

Delicate egg ribbons with bresaola

Ingredients

• 1 bulb of fennel, herby tops removed
• 4 large free-range or organic eggs
• sea salt
• freshly ground black pepper
• olive oil
• 1 head of radicchio or treviso, or 2 red chicory, leaves washed, spun dry and torn
• 2 good handfuls of rocket and/or watercress, washed and spun dry
• 16 slices of bresaola
• extra virgin olive oil
• a handful of freshly grated Parmesan cheese, plus extra for serving
• juice of ½ a lemon

• Optional:

• 1 teaspoon truffle oil (try it!)

Method

For this dish I wanted to do something a little unusual with eggs, so I decided to turn them into silky ribbons. You can make plain ones or flavour the egg mixture with chilli or chopped delicate herbs. I've suggested finishing the salad off with a few drips of truffle oil, which has a lovely mushroomy taste. Although 'fake' truffle oil still tastes good, try to get the real thing – it's expensive but should last you ages and you can use it in soups, in gratins, on roast potatoes, you name it.

Shave the fennel bulb with a speed peeler or a sharp knife. Put the shavings into iced or very cold water for about a minute – this gives you a lovely crispy texture but the downside is that you lose flavour, so be quick. As soon as the fennel starts to curl up, drain it in a colander, remove any ice cubes, spin it
really dry in a salad spinner and put to one side.

Whip up the eggs with a pinch of salt and pepper. Add a splash of water to the mixture as this will give you thin crêpe-like omelettes. Rub a little olive oil over the bottom of a 20cm non-stick frying pan and place it on the heat. Working quickly, pour in a little egg mixture and tilt the pan so it runs all round the bottom. In less than a minute your crêpe will be opaque and cooked through. Touch it lightly to test whether it's done. If it is, hold the pan at an angle and start to peel it away with a spatula. Be gentle and don't rush – if you mess the first one up, don't worry, you'll get the feel for it! When you've made your crêpes, stack them on a board and cover them with tinfoil to keep them warm.

Put the fennel and all the salad leaves into a bowl. Divide the bresaola between four plates and drizzle with a little extra virgin olive oil. Remove the tinfoil from the crêpes. Roll them up one at a time and slice them 1 to 2cm wide. Toss them gently with your fingers to unwind them. Add them to the bowl of fennel and salad leaves with the grated Parmesan. Dress with 6 tablespoons of extra virgin olive oil and the lemon juice. Season with salt and pepper and toss gently but thoroughly. Taste and balance with seasoning and a little extra lemon juice if need be. For a cool tweak, add a teaspoon of truffle oil. Sprinkle the reserved herby fennel tops over the salad. Place the salad bowl in the middle of the table with your plates of bresaola and let everyone help themselves. Lovely finished with an extra grating of Parmesan.



sumber dari: jamieoliver.com/