Cardamom & honey-glazed duck with root vegetables

Cardamom and honey glazed duck

Market ingredient: Duck from Pepe’s Ducks
Difficulty: Medium
Deliciousness: It was ok
Did The Beard like it? The jury is still out.

The purpose of this blog has always been to push me to cook things that I wouldn’t normally cook, whether it be an ingredient or a recipe. More often than not, I’m finding that the dishes on this blog are recipes that I’ve not cooked before, as opposed to ingredients. However this week was to the contrary. Duck is one of those meats that I’ve never cooked and wouldn’t have the foggiest what to do with. I might order it – maybe – at a restaurant, but I definitely don’t keep duck in the fridge to just whip out as a mid-week dish. However, whilst strolling around the markets this week, The Beard was rambling on about some dish that his boss, RR, had cooked using duck. Somewhat inspired by this (that’s right, RR, inspired), it seemed like the perfect week for this gamey bird.

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Beetroot, roast garlic & sumac dip

Beetroot, roast garlic & sumac dip in a bowl with crackers

Market ingredient: Beetroot
Difficulty: Easy
Deliciousness: Sweet sweet beetroot
Did The Beard like it? “It was fresh & beetroot-y, but needed more ooomph”. Quote unquote.

A quick and easy one this week, utilising one of my favourite vegetables of all time – beetroot. I can’t actually get enough of the stuff. My American colleague thinks I’m crazy, that all Aussies-and-their-passion-for-beets are crazy. No no, JN, it is YOU that is crazy. And I’m talking about home-roasted beetroots, the kind that stain everything a deep reddy-purple, not their pale, briny tinned cousins. Roasting your own beetroots creates such an intensely sweet flavour that seems to be perfectly combined with the also luscious sweetness of roast garlic. Delicious.

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