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This message is in MIME format. Since your mail reader does not understand this format, some or all of this message may not be legible. ------_=_NextPart_001_01C5CFD8.5BD6EDE8 Content-Type: text/plain That sounds lovely. What would be a good vegetable to substitute for duck as O/H is a veggie. ( I was also in the mood for comfort food and I made a delicious leek potato and onion soup (with vegetable stock). After blending it so it was smooth with a few chunky bits I added loads of cream and pepper)). The remains are in my tub in my work drawer for lunch! -----Original Message----- From: Rev Simon Rumble [mailto:simon@xxxxxx.xxx] Sent: 13 October 2005 10:18 To: london.food@xxxxxxxxxx.xxx Subject: [london.food] Duck au vin Made this last night. Felt like something wintry, wanted to use up some stuff in the fridge. I wasn't going to use the whole bottle of wine, but I think I selected one a little too cheap for drinking, so it all went in. I love casseroles for the absolute simplicity of preparation, though I didn't win any plaudits for the cooking time -- the other diners were very hungry by the time I served. Probably the kind of thing to either put on very low temperature at lunch time or to make on the weekend. Ingredients: 2 duck breasts, skin on 1/2 sweet potato, cubed 2 corgettes, sliced punnet of mushrooms, sliced roughly couple of shakes of worcestershire sauce rosemary thyme pepper 1 bottle of gutsy cheap red wine 1 cup chicken stock 1/2 cup of green lentils 2 tspn cornflour Method: Preheat oven to 200 degrees C 1. Brown the duck breasts on both sides over high heat in a frying pan. Remove from pan and chop into cubes. 2. Bung all the incredients except the cornflour into a large casserole. The liquid should be just over the solids. Top up with hot water if necessary. 3. Place in oven, uncovered. 4. Once bubbling, take out and remove half a mug of liquid. Mix in the cornflour and stir into a paste. 5. Put back in oven and reduce temperature to 180. 6. Cook 40 minutes and stir. 7. Keep cooking until the lentils are cooked (about another hour), stirring every half hour or so, and serve. Served with mashed potato. Would work equally well with other starches: rice, cous cous, mashed pumkin or turnip. Maybe instead of the cornflour, which is really a shortcut, it should have the traditional roll-meat-in-flour method? Or maybe get busy and make a roux? Whatever, it tasted delicious! ********************************************************************** This email and any files transmitted with it are confidential and intended solely for the use of the individual or entity to whom they are addressed. If you have received this email in error please notify TfL IM Service Desk on 08452 340 017. This footnote also confirms that this email message has been swept by MIMEsweeper for the presence of computer viruses. Surface Transport Transport for London ********************************************************************** ------_=_NextPart_001_01C5CFD8.5BD6EDE8 Content-Type: text/html Content-Transfer-Encoding: quoted-printable <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 3.2//EN"> <HTML> <HEAD> <META HTTP-EQUIV=3D"Content-Type" CONTENT=3D"text/html; charset=3DUS-ASCII"> <META NAME=3D"Generator" CONTENT=3D"MS Exchange Server version 5.5.2658.24"> <TITLE>RE: [london.food] Duck au vin</TITLE> </HEAD> <BODY> <P><FONT SIZE=3D2>That sounds lovely. What would be a good vegetable = to substitute for duck as O/H is a veggie.</FONT> </P> <P><FONT SIZE=3D2>( I was also in the mood for comfort food and I made a de= licious leek potato and onion soup (with vegetable stock). After blen= ding it so it was smooth with a few chunky bits I added loads of cream and = pepper)).</FONT></P> <P><FONT SIZE=3D2>The remains are in my tub in my work drawer for lunch!&nb= sp; </FONT> </P> <BR> <BR> <P><FONT SIZE=3D2>-----Original Message-----</FONT> <BR><FONT SIZE=3D2>From: Rev Simon Rumble [<A HREF=3D"mailto:simon@xxxxxx.x= et">mailto:simon@xxxxxx.xxx</A>] </FONT> <BR><FONT SIZE=3D2>Sent: 13 October 2005 10:18</FONT> <BR><FONT SIZE=3D2>To: london.food@xxxxxxxxxx.xxx</FONT> <BR><FONT SIZE=3D2>Subject: [london.food] Duck au vin</FONT> </P> <BR> <BR> <P><FONT SIZE=3D2>Made this last night. Felt like something wintry, w= anted to use up some stuff in the fridge. I wasn't going to use the w= hole bottle of wine, but I think I selected one a little too cheap for drin= king, so it all went in. I love casseroles for the absolute simplicit= y of preparation, though I didn't win any plaudits for the cooking time -- = the other diners were very hungry by the time I served. Probably the = kind of thing to either put on very low temperature at lunch time or to mak= e on the weekend.</FONT></P> <P><FONT SIZE=3D2>Ingredients:</FONT> <BR><FONT SIZE=3D2>2 duck breasts, skin on</FONT> <BR><FONT SIZE=3D2>1/2 sweet potato, cubed</FONT> <BR><FONT SIZE=3D2>2 corgettes, sliced</FONT> <BR><FONT SIZE=3D2>punnet of mushrooms, sliced roughly</FONT> <BR><FONT SIZE=3D2>couple of shakes of worcestershire sauce</FONT> <BR><FONT SIZE=3D2>rosemary</FONT> <BR><FONT SIZE=3D2>thyme</FONT> <BR><FONT SIZE=3D2>pepper</FONT> <BR><FONT SIZE=3D2>1 bottle of gutsy cheap red wine</FONT> <BR><FONT SIZE=3D2>1 cup chicken stock</FONT> <BR><FONT SIZE=3D2>1/2 cup of green lentils</FONT> <BR><FONT SIZE=3D2>2 tspn cornflour</FONT> </P> <P><FONT SIZE=3D2>Method:</FONT> <BR><FONT SIZE=3D2>Preheat oven to 200 degrees C</FONT> <BR><FONT SIZE=3D2>1. Brown the duck breasts on both sides over high heat i= n a frying pan. </FONT> <BR><FONT SIZE=3D2>Remove from pan and chop into cubes.</FONT> <BR><FONT SIZE=3D2>2. Bung all the incredients except the cornflour into a = large casserole. </FONT> <BR><FONT SIZE=3D2>The liquid should be just over the solids. Top up = with hot water if necessary. 3. Place in oven, uncovered. 4. Once bubbling,= take out and remove half a mug of liquid. Mix in the cornflour and s= tir into a paste. 5. Put back in oven and reduce temperature to 180. 6. Coo= k 40 minutes and stir. 7. Keep cooking until the lentils are cooked (about = another hour), stirring every half hour or so, and serve.</FONT></P> <P><FONT SIZE=3D2>Served with mashed potato. Would work equally well = with other starches: rice, cous cous, mashed pumkin or turnip.</FONT> </P> <P><FONT SIZE=3D2>Maybe instead of the cornflour, which is really a shortcu= t, it should have the traditional roll-meat-in-flour method? Or maybe= get busy and make a roux?</FONT></P> <P><FONT SIZE=3D2>Whatever, it tasted delicious!</FONT> </P> <CODE><FONT SIZE=3D3><BR> <BR> **********************************************************************<BR> This email and any files transmitted with it are confidential and<BR> intended solely for the use of the individual or entity to whom they<BR> are addressed. If you have received this email in error please notify<BR> TfL IM Service Desk on 08452 340 017.<BR> <BR> This footnote also confirms that this email message has been swept by<BR> MIMEsweeper for the presence of computer viruses.<BR> <BR> Surface Transport<BR> Transport for London<BR> **********************************************************************<BR> </FONT></CODE></BODY> </HTML> ------_=_NextPart_001_01C5CFD8.5BD6EDE8--
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