1、Wild Goose Breasts with Orange Glaze

Prep 10 m; Cook 30 m; Ready In 40 m;
"This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time."

Wild Goose Breasts with Orange Glaze recipe

Ingredients

Method

Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
  • In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
  • Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

  • https://www.truecookbook.com/recipe/wild-goose-breasts-with-orange-glaze-151162/

    2、Oven roasted aromatic ribs with a bourbon & orange glaze

    The aroma and flavour of this glaze gives a delicious kick to pork ribs - perfect if you're cooking on a barbecue too
    Oven roasted aromatic ribs with a bourbon & orange glaze recipe

    Ingredients

    Method

    1. Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don’t worry – they’ll be dark and glossy once they are roasted.
    2. Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
    3. Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they’re evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.

    3、Mackerel with orange & harissa glaze

    The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce
    Mackerel with orange & harissa glaze recipe

    Ingredients

    • 2 x 300g/10oz mackerel, filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on
    • 2 tbsp plain flour
    • ½ tsp smoked paprika
    • 2 tbsp extra-virgin olive oil
    • 1 small orange, grated zest and juice
    • 1-2 tsp harissa paste (to taste, as brands vary)
    • 50g pine nut, toasted
    • small bunch coriander, very roughly chopped

    Method

    1. Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.
    2. Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.
    3. When the fish is nearly cooked – it should look firm – pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.

    4、Fragrant duck breasts with wild rice pilaf

    Make a smart Indian-inspired supper for two using storecupboard ingredients
    Fragrant duck breasts with wild rice pilaf recipe

    Ingredients

    Method

    1. Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
    2. Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
    3. While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.

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