Gnocchi with Duck and Tomato Sauce

Gnocchi with Duck and Tomato Sauce

On Saturday, I decided it was time for a treat, on the lookout for something to make for dinner I happened upon a Duck and, having never cooked one before, took on the challenge! It turned out to be relatively simple to get a Duck tasting great, a tiny drop of olive oil and plenty of Salt and Pepper on top and half a Lemon inserted into its behind made for a delicious meal, even if I did have an extremely frustrating time carving the plonker! I also made a delicious Paté from its liver and reserved the fat for Sunday's Roasties, all in all a very productive evening!

Although we devoured the majority of the duck there was exactly 170g of leftover meat (after our 3 cats and dog had their bit of course) and today was the day to use it up! I had planned on doing something similar to the Duck Confit Pie I'd had in Paris (replacing the Lamb/Beef with Duck in a Shepards Pie) but I was feeling a little more adventurous so I settled on Gnocchi with Duck and Tomato Sauce!

Don't be put off by making Gnocchi, its relatively simple and the worst that should happen is that its heavy and a bit stodgy but it'll get better the more you make it. This master recipe for Gnocchi is way more than you'll need but freeze the leftovers on a baking tray and once frozen put into freezer bags (stops them sticking together). They can be cooked from frozen, it just takes 4-5 mins rather than 1-2!

For The Gnocchi:

1Kg Floury Potatoes
300g Plain Flour (extra to dust)
1 Egg (beaten)
Sea Salt and Freshly Ground Pepper

For the Duck and Sauce (Serves 2)

2tbsp Extra-Virgin Olive Oil
1 Medium Onion (finely chopped)
1 Small Chilli (Seeds in or out, finely chopped)
170g Cooked Duck (in small chunks)
1 Tin Chopped Tomatoes
1tsp Sugar
1tsp Dried Oregano
Sea Salt and Freshly Ground Pepper
Freshly Grated Parmesan to serve


1. Keep the skins on the Potatoes and wash them well. Put them in a saucepan with plenty of cold water and bring to the boil. Cook until tender throughout but not falling apart, 20mins or so depending on size. Drain and peel as soon as possible, mash while still warm. Allow to cool for at least 30-45 minutes.

2. Season the Potatoes well and add the Egg, mix well and add in the Flour. Mix through and form into a dough. Turn the dough out onto a floured work surface and roll out chunks of it into long sausages. Cut with a sharp knife at 2cm intervals. If you're feeling patient you can roll each one off a fork to create ridges but its not essential.

3. Cook the Onion in the Oil over a medium heat for 5 minutes until soft, season with Salt and Pepper. Add the Chilli and cook for another 2-3 minutes before adding the Duck. Season well and cook for 5 mins. Add the tin of Chopped Tomatoes, the Sugar (to balance the acidity) and Oregano. Simmer uncovered for 15 mins.



4. Meanwhile bring a saucepan of lightly salted water to the boil and 2 mins before the sauce is done add in enough Gnocchi for 2 (how hungry are you?!) When they float they're cooked! Remove with a slotted spoon and add straight to the pan with the Duck and Tomatoes. Mix well and Serve with plenty of Parmesan over the top.

Variations

This could be made with almost any leftover meat so dont go rushing out to get a Duck for it! Add whatever you like to the sauce, I usually prefer to make my sauce from Passata but I wanted this a little more chunky! Plenty of Basil in the sauce usually works well.

Finally my apologies for the terrible pictures!! I left my trusty camera in my Parents house yesterday and so had to rely on the phone! Not too bad considering!

Paris, France

Paris

January 2014

Last Wednesday, Ali and myself headed off to Paris to soak up the sights and tastes of the French capital. The first thing we did upon arrival, before even collecting the key to our apartment, was to go for some lunch in a beautiful little cafe, stuffed with busy Parisians on their lunch break. After a thorough scan of the menu I settled on a Lamb Nuckle with Mash and Sweet Garlic Gravy. The lamb was beautifully tender and the gravy delicious. It reminded me of the way I like to cook a Beef Brisket, in Red Wine with lots of garlic, I'll certainly be trying Lamb in a similar manner (it's almost spring after all). Speaking of Red Wine, that is one thing that really struck me in Paris, even the house Wine's are outstanding. 

The rest of Wednesday was spent sightseeing, the Notre Damn Cathedral and the Eiffel Tower being the highlights but first thing on Thursday morning we were back on the Metro to the Eiffel Tower to take in the Saxe-Breteuil Food Market. The quality of the produce on sale here was breathtaking. The freshest of Meat and Fish surrounded by stalls of the ripest Organic Fruit and Veg with the odd pastry stall thrown in for good measure. Looking around at all the wonderful ingredients evoked a mixture of sadness and frustration, how nice it would be to be able to shop somewhere like this on a daily basis. It seems that the French (and Italian's from previous trips) place far more value on the quality of their ingredients where as in Ireland, the majority are far more concerned with convenience.

Duck Foie Gras with Fleur de Sel

Food highlights from Thursday included a delicious House Terrine, which could have been a little stronger for my taste but the accompanying Pickled Gherkin cut it perfectly. I also had a novel take on our Shepard's Pie, using shredded Duck Confit instead of the usual Lamb/Beef. That evening I had a first for me, Duck Foie Gras. It was lovely and rich but it was really brought to life by the accompanying Fleur de Sel. That was followed by a Veal Kidney Cassoulet which was notable because of a lack of any Vegetables (except Potato) leaving the Sauce feeling somewhat empty, even so, it was delicious. Dessert was a Dark Chocolate Lava Cake, which was absolutely magnificent.

On Friday, we spent the day in Montmartre, where we stumbled upon the most wonderful herb and spice shop. After topping up my spice collection and buying some Fleur de Sel with Chilli, we went for lunch in the Cafe des 2 Moulins, made famous by the film Amelie. Here we both had a very non traditional Burger (a rare burger is actually a great treat!). Friday evening we found ourselves in a fantastic little restaurant stuffed with locals. It was hot, smokey and didn't have half the menu in stock but it was extremely charming with great food! First up was an Avocado and Prawn Salad which was fantastic, although the dressing may have had a touch too much Mustard. The limited menu left me with a Chilli Con Carne as a main but I wasnt disappointed, it was beautiful although a little short on Chillies (maybe they were out of stock too!). Dessert was a Pana Cotta  cut with a splendidly tart Raspberry Coulis. Ali took the last Tirimasu in the house, it was terrific, the best either of us has ever tasted.

Rounding up, the food of Paris was wonderful! French cuisine is definately more complicated than my favoured Italian and is also a lot richer containing far more butter and cream than the majority of Italian dishes. The Pastries, however, are fantastic! There is no better way to start your day than with a Pain Suisse and a double espresso. The quality of the produce in the shops/markets was particularly striking but so too were the cuts of meat being displayed. Pig Trotters and Ox Tongues sat proudly beside Fillet Steaks, Chickens retained their heads and giblets and Pigeons and other poultry were stocked in great numbers. Using the entirety of any animal is something that really appeals to me, leaving nothing to waste and it is something that we could really learn from our continental cousins.

The Greatest Tirimasu in the World......Ever

Simple Fish Soup

Simple Fish Soup

From an early age, my Dad used to take my brother and I fishing almost every month. Hail, rain or shine we'd be sitting on the side of a lake or river with some form of dead bait on the end of our line waiting for the slightest of movements of the rod to indicate a fish was on. As we got older we were promoted to spinning and eventually the art of fly fishing but one thing always remained, the sense of excitement when you felt the pull of a fish, guessing how big he was and usually being incredibly surprised with the fight they put up (especially Pike!). My favourite time for fishing was always the trout season when we'd take home our catch and have it that day for dinner. Nothing better than fresh, wild trout!

My fishing days are pretty much behind me apart from the odd excursion but my excitement for fish remains very much intact. For me, fish epitomizes the quick, delicious and healthy meal. It can be prepared so quickly and yet still be so delicious. This is a very simple yet delicious fish soup. It's very filling and it looks impressive too. Please dont neglect to put the bread at the bottom of your serving dish, it soaks up all the flavour and is the perfect way to round off the meal. As always, the quality of the fish will determine the outcome of this meal, get the freshest you can. This recipe will serve 4 as a starter or 2 as a good sized main. Enjoy!

1tbsp Semolina optional
3tbsp Extra-Virgin Olive Oil
1 Small Onion (finely chopped)
7-10 Mini San Marzano Tomatoes or good Cherry Tomatoes (halved)
1tbsp Tomato Puree
80ml White Wine
500g Mussels
700ml Vegetable Stock
200g Tiger Prawns
1 Squid Tube (cut into rings)
1tsp Dried Oregano
100g Orzo Pasta
Juice of 1/2 Lemon
Sea Salt and Freshly Ground Pepper
1 Ciabatta Roll (halved)

1. Put the mussels in a large mixing bowl and cover with cold water. Add a good pinch of Sea Salt and 1 heaped tablespoon of Semolina (optional) and leave to soak for one hour. Remove from the water and wash under cold running water, taking off the beards and any barnacles as you go. If any mussels are open, give them a sharp tap on the counter, if they dont close immediately discard.

2. Heat the Oil in a saucepan over a medium heat and add the onion, season well and allow to cook for 5-7 mins until soft but not coloured. Add the Tomatoes and Tomato Puree and cook for 1 minute, add the wine and stir well. Tip in the mussels, put on the lid and allow to cook until the mussels open, a good shake every now and again will help them on their way! Discard any that remain closed.

3. Add the Stock, Prawns, Squid, Oregano and Pasta. Season well and bring back to the boil, put on the lid and simmer for 8 minutes. Stir in the Lemon Juice and check for seasoning.

4. To serve, put half (or a quarter if for a starter) of the Ciabatta at the bottom of each bowl and a few good ladles of Fish and Broth on top. 

Variations

There are hundreds of variations on a Fish Soup and every region in Italy will have its own take. I like to add a Chilli for some kick and of course any fish can be added depending on what you like.

Don't turn your back on the cat while doing this one, it can only end in disaster!

Linguine ai Frutti di Mare

Linguine ai Frutti di Mare

Seafood Linguine

Linguine ai Frutti di Mare is one of my favourite dishes and for me captures everything beautiful about Italian Cuisine. Its a wonderfully refreshing dish that is both quick and delicious and can be made very easily for two or twenty.

Every region in Italy (probably every town) has their own variation on this dish but for the most part they fall into two categories; with tomato or without tomato. I prefer without tomato as it allows the fish to shine through with less distraction. I've been trying different recipes of this for about a year and this is my favourite. The only rule is to make sure the fish is as fresh as possible!

Serves 4

4tbsp Extra-Virgin Olive Oil
2 Cloves Garlic (thinly sliced)
1 Red Chilli (seeds in or out, finely chopped)
100ml White Wine
500g Fresh Mussels
500g Fresh Clams
300g Fresh Prawns/Crevettes
1 Fresh Squid Tube (cut into rings)
Juice of half a Lemon
Handfull of Flat Leaf Parsley (finely chopped)
400g Dried Linguine 

1. First, soak the Mussels and Clams in salted water for about an hour and then wash each one, removing the beards from the Mussels as you go. If any are open, tap sharply on the counter, discard any that don't close.

2. Cook the Linguine in about 4 litres of well salted boiling water until al dente. Drain, reserving some of the cooking water, drizzle some olive oil over the pasta and stir.

3. Meanwhile, heat the Oil in a saucepan over a medium heat and add the Garlic and Chilli, Fry for a couple of minutes making sure not to burn the Garlic. Add the Wine and then the Mussels and Clams, put the lid on and allow them to cook until they open, Shake the pan occasionally to help them along. Discard any that dont open. 

3. Add the Prawns/Crevettes, season, add the lemon juice and cook for 2 minutes before adding the squid. Cook for 1-2 minutes more before adding the Parsley and Linguine. Add four tablespoons of the Pasta cooking water and stir well. Check for seasoning adding more Salt, Pepper or Lemon Juice if necessary. Serve with some good Bread.

Alternatives

This dish can be made a number of different ways and the easiest alternative is to add some halved Cherry Tomatoes with the Prawns. The Fish can be swapped out for almost anything but be aware that flaky fish will soak up the sauce and leave a much drier result. Another favourite of mine is to swap out the Parsley for finely chopped Spinach.

Review: Le Bistro, Newbridge

Le Bistro

Newbridge, Co. Kildare

For my first review on this blog I decided to go to a very well regarded local restaurant that I had never visited before. I've been meaning to go for some time after hearing numerous people recommend it so Ali and myself booked it for New Years Eve.

Le Bistro is located on George's street in Newbridge and shares a premises with An Chistin Cafe which takes the day shift with Le Bistro taking the night shift.

Food:

Starter: Seared Scallops and Garden Pea Risotto

Scallops were cooked beautifully and the Risotto was really nice. Individual flavours were excellent but i thought the Risotto overpowered the delicate Scallops a little too much. Presented flawlessly. 6/10

Main: Confit of Duck Leg, Smoked Bacon and White Bean Cassoulet, Champ Mash

This was an outstanding dish, The Duck was unbelievably tender and the Cassoulet was brought to life by the Smoked Bacon. Everything worked beautifully together. Excellent. 8/10

Dessert: Selection of Fine Ice Creams, Soft Berry Compote

Ice Creams were very nice and were cut by the deliciously tart Compote. Very Simple but executed well. 7/10

Staff:

Very attentive staff, cannot fault them, were quick to remove finished dishes and on the one occasion something didn't arrive (the tea pot) were apologetic and quick to rectify. Excellent. 9/10

Ambiance:

Restaurant was packed with lots of happy diners chatting away. Nice music at a nice level in the background. Beautiful little restaurant. 8.5/10

Overall: 8/10

We had a great evening at Le Bistro and came away wanting to return again. Highly Recommended.