You can use normal bocconcini instead of buffalo mozzarella (which is often hard to find, except we have a local producer - mmmm), and you could replace basil with sage or parsley and it would still work well. Or even rocket would work.
Tonight: leftovers (gnocchi, roast lamb, pizza - nothing that actually goes together very nicely, but it's basically a 'fridge emptying' exercise)
suse it was awesome!!! cant beleive how easy the gnocchi was !!! was fine witht the tasty chesse, will make it properly next time!!! thanks again for yours and bears help!!
Oooooo confit duck leg is a fave here, although we normally have it with white truffle risotto... *drool*
Ok the recipe if you call it that is....
Peel & cut 4-6 medium size potatoes in half, boil the kettle and fill a large saucepan with boiled water (I had to fill the kettle twice) add some salt to the water and bring to the boil (should take less than 5 mins) boil the potatoes in water for 10 mins, drain. Put the potatoes flat side down on a baking tray covered with baking paper. Using a fork run it long ways down the potato creating lines along the back of the potato. Using a basting brush baste each potato generously with olive oil, salt & put into a hot oven (220 C) Cook for about 30 mins basting with more oil every 10-15 mins. The spinach takes about 30 seconds for a half a bag, in a small saute pan put some olive oil and a tbs butter, add the spinach season, then as it starts to wilt add a clove of garlic (or 1 tsp crushed garlic) I do it this way so not to burn the garlic but you can add it at the start if you prefer. The red wine jus was about 1.5 cups of red wine (I used a cheap shiraz, and it was quite acidic so I would definitely use a really good wine that you would drink, my gf uses cab sav for jus). Bring to boil, and simmer till its reduce by half to two thirds then slowly add cubes of cold butter (whisking it in) till you have the consistency you desire you can also add sauted shallot (the bulb not the green long onions) or just add half a clove of crushed garlic towards the end. Time it all together, cook your steak to perfection and serve it up
We use some of the left over duck fat to roast the potato...makes the best spuds, although the truffle risotto sounds pretty awesome. I put the duck legs into a citrus/juniper marinade before making the confit, might have to adjust the flavours to complement the truffles for next time.
We do that too I even buy tins of the evil stuff (the fat that is) then freeze what I don't use... Its one of my BIL's most requested potato recipe LOL!
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I even buy tins of the evil stuff (the fat that is) then freeze what I don't use... Its one of my BIL's most requested potato recipe LOL!
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