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Ways with marmalade!

Sticky Marmalade Duck

 

 

This recipe is very appropriate for this time of year, as it is Chinese New Year January 31st - February 14th!

 

 

 

 

Ingredients:

2 duck breasts

100g marmalade

3 tablespoons soy sauce

1 tablespoon sesame seeds

A small bag of herb leaf salad

Method: 

1. Preheat the oven to 220°C/fan200°C/gas 7. Slash the skin of 2 duck breasts in a criss-cross pattern, season and sear in a hot frying pan over a high heat for 2 minutes each side.

2. Meanwhile, in a small roasting tin mix 100g marmalade with 3 tablespoons soy sauce and 1 tablespoon sesame seeds. Add the duck and turn to coat.

3. Roast for 8-10 minutes in the oven, until golden and still a little pink in the middle. Rest for 5 minutes, then thickly slice.

4. Divide a small bag of herb leaf salad between 2 shallow bowls, top with the duck and drizzle over the pan juices. Serve with orange wedges, if you like.

(recipe taken from Delicious magazine)

 

 

Chocolate Marmalade Steamed Pudding

A modern twist on a traditional steamed pudding recipe.

Ingredients:

4oz/110g butter, at room temperature

6oz/170g caster sugar

2 large eggs, at room temperature

6oz/170g self raising flour

1oz/30g cocoa

3 1/2oz/100g plain chocolate, chopped

3tbsp marmalade

Method:

  1. In a food processor, or by hand, cream the butter and sugar until pale and fluffy.  Beat in the eggs one at a time, followed by the cocoa. Fold in the flour.
  2. Grease a 1 1/2pint /900ml pudding basin and put a circle of greaseproof paper in the bottom. Dollop in the marmalade and scrape the pudding mixture on top.
  3. Grease a sheet of foil and fold it in the middle to make a pleat. Lay the sheet over the top of the pudding basin, greased side down, and press it down over the sides. Tie a piece of string tightly under the lip of the pudding basin and fold the foil up over the string. You can also make a string “handle” to lift the basin up with, but it’s not essential.
  4. Bring a large lidded pan half full of water to a simmer, and put a heatproof saucer upside down in the bottom. Lift the pudding basin into the pan, sitting it on the sauce. Cover and simmer gently for 2 1/2hours, until cooked through (check it with a skewer). Take out and allow to cool for five minutes before turning out on to a plate. Serve with custard or vanilla ice cream.

(recipe taken from The Telegraph Food and Drink)

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