Gingernuts
Delicious, easy and very very moreish
Ingredients:
* 800 g all-purpose flour
* 1 tblsp baking powder
* 4 tblsp ground ginger
* 2 tsp ground star anise
* 1 tsp sea salt
* 300 g unsalted butter, at room temperature
* 200 g dark brown sugar, packed
* 2 large eggs (approx. 100 g), at room temperature
* 225 ml un-sulphured molasses
* 225 ml Golden Syrups
* Zest of two lemons
Instructions:
1. Prepare Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, ground ginger, star anise, and salt until well combined.
2. Cream Butter and Sugar:
- In a separate bowl, using an electric mixer, cream the butter and dark brown sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients:
- Beat in the egg until fully incorporated.
- Add the molasses, golden syrup and lemon zest, mixing on high speed until combined.
4. Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
5. Chill the Dough:
- Divide the dough into two equal portions. Shape each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight. Chilling the dough enhances flavour development and makes it easier to handle.
6. Preheat Oven:
- When ready to bake, preheat the oven to 180°C. Line baking sheets with parchment paper.
7. Roll Out Dough:
- On a lightly floured surface, roll out one disc of dough to a thickness of about 6 mm. Keep the other disc refrigerated until ready to use.
8. Cut and Arrange:
- Use round cutters to cut out desired shapes. Transfer the cutouts to the prepared baking sheets, spacing them about 2 cm apart.
9. Bake:
- Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn dark golden.
Duck Confit
Confit is a french culinary term meaning to cook and preserve in oil or fat. While it is now served wherever the French are appreciated, duck confit originated and is emblematic of the Gascony region in the South West. The same technique can be used for a goose (if you are so fortunate) and secondary cuts of pork. On that note: this technique is perfect for relaxing a tougher cut, which is why it’s used for legs and shoulders. This recipe can be consumed immediately, but it is far more complex when left to cure for 2–3 months. Kept in a cool dark place this will last for 12 months, which is entirely the point.
Duck Confit - Image Petrina Tinslay - Style Geraldine Muñoz
Confit is a french culinary term meaning to cook and preserve in oil or fat. While it is now served wherever the French are appreciated, duck confit originated and is emblematic of the Gascony region in the South West. The same technique can be used for a goose (if you are so fortunate) and secondary cuts of pork. On that note: this technique is perfect for relaxing a tougher cut, which is why it’s used for legs and shoulders. This recipe can be consumed immediately, but it is far more complex when left to cure for 2–3 months. Kept in a cool dark place this will last for 12 months, which is entirely the point.
*The true gift of this recipe is the fat. Fry slices of waxy potatoes in it and serve with a chicory (endive) salad with a sharp vinaigrette to be deliciously traditional.
2 teaspoons white peppercorns
2 teaspoons coriander seeds
1 bunch of thyme
4 bay leaves
2 teaspoons juniper berries
1 garlic bulb
2 oranges
100 g coarse sea salt
8 free-range duck leg quarters (marylands),
1 kg duck fat
In a bowl, combine the peppercorns, coriander seeds, thyme, bay leaves and juniper berries.
Crush the garlic bulb, remove the stem and add it to the spices.
Peel the oranges and use a small, sharp knife to remove the pith. Add them to the spices.
Transfer the mixture to a food processor and process to a fine paste. Add the salt and pulse to combine.
Rub a good amount of the spice mixture into the flesh side of the duck leg quarters, then place them on a plastic tray. Sprinkle over the remainder of the spice mixture and refrigerate overnight.
The following day, drain the liquid and rub away any remaining salt crystals using paper towel.
Heat the duck fat in a large casserole to 90°C (194°F).
Add the duck and maintain at this temperature for 1 1⁄2–2 hours until the thigh bone starts to loosen from the flesh. Remove from the heat to cool.
To do this, place the legs in layers in a non-reactive container – a wide-mouthed mason jar is perfect. Pour over the cooking fat to cover and knock the jar to remove any air bubbles. Make sure the fat covers the flesh by 2–3 cm.
To serve, remove from the fat and grill until the skin is crisp.