February's Eat This! Drink That!

Cherry-glazed Duck Breast on Brioche Toasts

Author: taste.com.au

Makes: 18 Prep Time: 5 mins Cook Time: 45 mins

Wine pairing:
Gala Brut Sparkling

Ingredients:

• 1 brioche loaf, crusts removed

• 3 tbsp olive oil

• 2 x 180g duck breasts, skin scored

• 1 garlic clove, crushed

• 4 thyme sprigs

• 1 cup pitted cherries

• 2 1/2 tbsp maple syrup

• 1/4 tsp each of ground cinnamon, all spice, nutmeg

• Herbs or finely chopped parsley, to serve

Instructions : 

Step 1:
For the cherry glaze, heat 1 tbsp olive oil over medium heat in a saucepan. Sauté garlic and thyme for 1 minute. Add cherries and cook for 1-2 minutes. Stir in 1/4 cup water then simmer.

Step 2:
Lower heat, stir occasionally for 15 minutes until glaze is reduced. Remove thyme and cool. Blend in a food processor until smooth.

Step 3:
Preheat oven to 200°C. Tear the brioche bread into 18 pieces (3cm x 5cm). Place on a tray, brush with 2 tbsp oil and cover with another tray. Bake for 10 minutes until golden then cool on wire rack.

Step 4:
Season duck and cook skin-side down in a pan over medium heat for 6 minutes until the fat is rendered and the skin is golden. Drain the fat and baste with cherry glaze. Turn and cook for 2 more minutes or to desired doneness. Cover and rest for 5 minutes before slicing.

Step 5:
Spread cherry glaze on brioche toast, top with duck slice. Garnish with herbs.

Winter Citrus Avocado Salad

Author: a simple palate

Serves: 4 Total Time: 15 mins

Wine pairing:
Ekinox Orange Fizzy Wine

Ingredients:

• 2 oranges (no skin & sliced)

• 2 cups mixed greens, kale or spinach

• 1 avocado

• 2 tbsp walnuts, chopped

• 1/4 cup red onion slices

• 1/4 cup citrus champagne vinegar or red wine vinegar

• 1/2 cup olive oil

• 1 tsp dijon mustard

• 3 tbsp orange juice

• 1 tbsp honey

• 1/2 tsp garlic powder

• Salt and pepper to taste

Instructions : 

Step 1:
Prepare the salad in a large salad bowl, arrange the greens and top with orange slices, red onion, walnuts, and avocado pieces.

Step 2:
Mix the dressing by adding all the salad dressing ingredients in a mason jar and shake them with a tightly closed lid for about 10 seconds or you can whisk in a small bowl. Taste, adjust flavor if needed. Serve dressing over salad!

Seared Scallops Fennel Salad

Author: Clean eating

Serves: 4 Prep Time: 30 mins Cook Time: 10 mins

Wine pairing:
Okanagan Crush Pad Many Hands Sparkling

Ingredients:

• 1 large pink grapefruit

• 1 tbsp olive oil

• 1 tsp honey

• 1/2 tsp + 1/8 tsp freshly grounded fennel seeds

• 12 fresh sea scallops (muscle removed)

• 1/2 large fennel bulb (halved, thinly sliced)

• ¾ head red leaf lettuce (torn into bite-size pieces)

• 12 almonds (chopped, lightly toasted)

• Salt and pepper to taste

Instructions : 

Step 1:
Prepare Grapefruit over a bowl, peel and segment the grapefruit, catching the juice. Strain juice into a cup.

Step 2:
Make the dressing in a small bowl by whisking 3 tbsp grapefruit juice, 2 tsp oil, 2 tsp water, honey, ⅛ tsp ground fennel, salt and black pepper.

Step 3:
Pat scallops dry with a towel. Season with ½ tsp ground fennel, salt and pepper. Heat a skillet with 1 tsp oil on medium. Cook half the scallops for 5 minutes, flipping once or until golden. Keep cooked scallops warm; repeat with remaining scallops.

Step 4:
Reserve 1 tbsp dressing. In a large bowl, toss sliced fennel and lettuce with remaining dressing and top with grapefruit and scallops. Drizzle with reserved dressing and garnish with almonds.

Bucatini all’Amatriciana

Author: the recipe critic

Serves: 4 Prep Time: 15 mins Cook Time: 25 mins

Wine pairing:
Sgarzi Lambrusco Rosso

Ingredients:

• 2 tbsp olive oil

• 4 oz guanciale or pancetta (chopped)

• 1/2 diced medium onion

• 3 minced garlic

• 1/2 cup white wine or chicken broth

• 1 can (28 oz) whole tomatoes

• 12 oz bucatini pasta

• 1/4 cup Romano cheese freshly grated

• Basil for garnish

Instructions : 

Step 1:
In a medium-sized pan add the olive oil and guanciale. Cook until almost crisp and then add the onion. Continue to cook until the onion is tender then add garlic.

Step 2:
Add in the white wine or stock and simmer until it has reduced. Add can of whole tomatoes and crush with your spoon. Salt and pepper to taste. Let simmer while you cook your pasta.

Step 3:
In a large pot cook the pasta until al dente and drain. Add to the pot of sauce and toss until coated. Garnish with basil and freshly grated Romano cheese.