15
Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Rub the duck breasts with salt, pepper and cinnamon. Place skin
side down and fry for 4 mins.
3 Turn the breasts over and fry for another 5 min. Turn again and fry
for 1 more minute on the skin side then turn back over.
4 Reduce the Intellichef temperature to the Braise temperature
(160ºC).
5 Add the stock, put the Lid on and cook for 5-10 minutes until
breasts are slightly pink inside.
6 Add the mango pulp and cardamom pods and stir.
7 Serve with the lemon mash.
Ingredients:
• 4 duck breasts, trimmed and fat
scored
• 1 tsp cinnamon
• 250ml hot chicken stock
• 250ml mango pulp
• 6 cardamom pods, crushed
• Salt and pepper
Mash:
• 8 medium potatoes boiled and
mashed with:-
• 50g butter,
• 2tbsp (30ml) milk
• 1tsp (5ml) lemon scented oil
Fried duck breast set in lemon mash with mango and cardamom sauce
Method:
1 Rub the lamb cutlets with the Moroccan spice mix and set aside.
2 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
3 Add 1 tbsp oil to the pan and brown the cutlets on all sides until
golden brown.
4 And add the garlic, red wine, stock and rosemary.
5 Put the Lid on and reduce the temperature to the Braise
temperature (150ºC). Cook for 30 minutes.
6 Add the potatoes, onions and carrots and cook for another 25min,
until the potatoes are tender. Remove the cutlets and vegetables
and set aside.
7 Set the Intellichef to the Grill temperature (180ºC) and simmer the
sauce for 5 mins. Add the cranberry sauce and simmer until
reduced. Add 1tsp of oil.
8 If desired, a thicker sauce can be made by mixing 1-2 tbsp of
cornflour with a little water to form a paste. Add the paste to the
sauce at the end of cooking and stir for 2-3 minutes until thickened.
Ingredients:
• 8 lamb cutlets -2 per person
• Moroccan spice mix:
2 tsp (10ml) cumin
5 tsp (25ml) ground coriander
1 tsp (5ml) cinnamon
½ tsp (2ml) ground cloves
½ tsp (2ml) ground ginger
½ tsp (2ml) cardamom
½ tsp (2ml) nutmeg
• 1tbsp (15ml) olive oil
• 500ml red wine
• 500ml hot beef stock
• 2 garlic cloves, crushed
• Sprig of fresh rosemary
• 250g baby potatoes – halved
• 250g carrot batons
• 1 onion, cut into wedges
• 250g whole cranberry sauce
• 1tsp (5ml) olive oil
Lamb cutlets on baby potatoes with cranberry sauce:
To Next Page
Loading...
Need help?
General
