Turkey Florentine


Ingredients: (Turkey Florentine)

ackages (12-oz.) Spinach Souffle, defrosted according to package directions, divided
1 can (10.75-oz.) condensed cream of chicken soup
3 tablespoons dry sherry or milk
2 tablespoons grated Parmesan cheese, divided
1 1/2 cups diced, cooked turkey, divided

Directions: (Turkey Florentine)

Preheat oven to 350° F.
Combine soup, sherry and 1 tablespoon cheese in small bowl. Spoon ½ package spinach soufflé into 9×5-inch baking pan. Top with 1/3 turkey and 1/3 soup mixture; repeat two more times, ending with remaining spinach soufflé on top. Sprinkle with remaining cheese.
Bake for 50 to 60 minutes.

Crispy duck lasagne

Crispy duck lasagne
Ingredients: (Crispy duck lasagne)


1 whole duck (roughly 2kg)

olive oil

4 cloves of garlic

30 g fresh marjoram

800 g fresh spinach, or frozen

1 whole nutmeg, for grating

1 onion

2 carrots

2 sticks of celery

200 ml Chianti Classico

4 x 400 g tins of plum tomatoes

2 fresh bay leaves

2 cloves

½ Royal pasta dough.

40 g Parmesan cheese

For the white sauce:

100 g unsalted butter

100 g plain flour

1 litre semi-skimmed milk

75 g Cheddar cheese

75 g Fontina, or Taleggio cheese

For the pangrattato:

200 g stale bread

4 sprigs of fresh rosemary

Instructions: (Crispy duck lasagne)



Everyone loves a good lasagne, but I have to say this one really is very special. The stages of making the pasta and roasting the duck, then pulling all the meat off for the wonderful ragu? sauce, are fun, simple and a real labour of love. This dish is going to create memories.
Preheat the oven to 180°C/350°F/gas 4. In a tray, rub the duck all over with oil, sea salt and black pepper, then roast for 2 hours, or until golden and crisp, draining off the fat into a jar. Leave to cool, remove all the skin and fat from the duck and place in a food processor, then strip all the meat off the bone into a bowl.
Peel and finely slice 2 cloves of garlic, then put into a large non-stick pan on a high heat with a little duck fat and the marjoram leaves. Cook until the garlic is lightly golden, then stir in the spinach and a good grating of nutmeg and cook for 15 minutes, or until the spinach has cooked right down and all the excess water has evaporated. Leave to cool while you make your ragu?. Peel the onion and carrots, trim the celery, then roughly chop it all. Place all in a large pan on a medium heat with a little duck fat (keep any leftover fat in the fridge for making great roast potatoes) and crush in the remaining garlic. Fry for around 20 minutes, or until the veg are starting to caramelise, stirring regularly. Pour in the Chianti, turn up the heat and cook it away. Add the shredded duck meat and tinned tomatoes, along with 1 tin’s worth of water, the bay leaves and cloves. Give it a good stir, simmer for around 1 hour, then season to perfection. Meanwhile, make your pasta dough.
Next make your white sauce. Melt the butter in a large pan over a medium heat, then stir in the flour to form a paste. Whisk in the milk, a little at a time, and continue to heat until you have a thick white sauce. Remove from the heat, grate and stir in the cheeses, season to taste and add a grating of nutmeg. To build your lasagne, start by rolling out the pasta dough into sheets. Cover the base of a baking dish (25cm x 30cm and 8cm deep) with a good layer of spinach, then cover with a single layer of pasta sheets. Stir a good grating of Parmesan into the ragu?, then cover the pasta sheets with a layer of ragu?, a thin layer of spinach, a layer of white sauce and another layer of pasta. Repeat twice more, finishing with a layer of white sauce. Top with a good grating of Parmesan, then bake at 180°C/350°F/gas 4 for 40 minutes, or until golden and bubbling. Leave to rest for around 20 minutes before serving.
Meanwhile, add the bread and rosemary leaves to the food processor with the duck skin and fat and pulse into fine crumbs. Fry in a large non-stick frying pan until golden and crisp, then serve on the side and let everyone sprinkle over their own portion.


Ingredients: (FISH PIE)


300 g cod, skinless and boneless
300 g salmon, skinless and boneless
400 ml milk
1 large onion, finely chopped
6 baby leeks, finely sliced
1 tbsp olive oil
4 tbsp frozen peas
5 large potatoes
2 tbsp double cream
knob butter
4 tbsp cheddar cheese

For the white sauce
45 g butter
45 g flour
450 ml full-fat milk

Directions: (FISH PIE)

Put the fish in a pan and cover with the milk. Bring to a gentle simmer and poach the fish. This takes about 10 minutes. Remove the fish with a slotted spoon.
Fry the onion and the leeks in a little olive oil until softened. Remove from the heat and flake the fish into the onion and leeks, add the peas and mix gently together.
Peel and cut the potatoes into large chunks and put in a pan of cold water. Bring to the boil and cook until tender. Drain and put back into the saucepan. Add the cream and a knob of butter, season and mash.

For the white sauce:
melt the butter in a small saucepan. Stir in the flour, mixing to a paste, then stir for 1-2 minutes over a medium heat taking care not to let it catch on the bottom. Add the milk gradually, and whisk constantly until it starts to simmer. Leave it to cook over a very low heat, stirring every couple of minutes until it thickens.
Preheat oven to 190C/Gas 5.
Mix the white sauce with the fish, onion and leeks and put this mixture into the bottom of an ovenproof dish. Spoon the mash over the top of the fish and vegetables and sprinkle with the cheese.
Bake in the oven for about 15 minutes until bubbling, then put under a preheated grill for a couple of minutes to crisp and brown the top. Serve.

Roast Duck Curry

Ingredients:(Roast Duck Curry)

1 whole duck (about 3 pounds)
1 tablespoon peanut or vegetable oil
1 teaspoon minced ginger
4 kaffir lime leaves (optional)
3 tablespoons Red Curry Paste3 tablespoons tomato paste
1/2 cup chicken broth
1/2 cup Coconut Milk2 tablespoons Peanut Satay Sauce2 cups green beans, cut diagonally into 1-inch pieces
3 large tomatoes, cut into wedges
1 tablespoon chopped fresh basil
Cooked Jasmine RiceWhole basil leaves (optional)

Directions:(Roast Duck Curry)

  1. PREHEAT oven to 350°F. Place duck in roasting pan. Roast 1 hour or until almost cooked through. Cool duck. Remove skin. Cut meat into bite-sized pieces. Set aside.
  2. HEAT oil in large skillet or wok on high heat. Add ginger and kaffir lime leaves; stir fry 30 seconds or until fragrant. Add red curry paste and tomato paste; stir fry 3 to 4 minutes. Add broth, stirring to release browned bits from bottom of skillet. Add coconut milk, peanut satay sauce, green beans and tomatoes. Bring to boil. Reduce heat to low; simmer 3 to 4 minutes or until green beans are tender.
  3. STIR in duck. Simmer 2 to 3 minutes or until heated through. Stir in chopped basil. Remove lime leaves before serving. Serve with cooked Jasmine Rice. Garnish with whole basil leaves, if desired.