Roast Kimchi

With  Winter weather its nice to have a comfrting stew like this to eat which is easy to prepare. Ingredients 2 Kg of Oxtail Flour 2-3 Onions roughly sliced 200gs of Carrots roughly  chopped 1 Turnip chopped Bouquet Garni 1 litre of Beef stock Fresh Parsely to Garnish 1 Tablespoon of Pearl Barley Method 1) Trim the Oxtail of excess Fat and then Dip in Flour 2) Brown in the pan and remove to casserole pot or slow cooked 3) Add the Stock and Vegetables and even cook all day on a slow cooked or for at least 3 hrs  in an oven at 180 oC 4) About 30 minutes before  its complet add the pearl barley this will thicken the sauce up and garnish with Parsley. 5) If you re-heat it the next day the stew will be even better. Enjoy

This was an iconic Dish of the 1980s in the Uk and this is the simplest way to make it Ingredients 4 Ducks Breasts some salt 450 ml of chicken stock Juice of 1-2 Oranges Zest of 1 Orange 60 ml of Grand marnier 15-20 ml of sherry vinegar 2 Tablespoons of Seville Orange Marmalade 1/2  tea spoon of Cayenne pepper 10g of Plain Flour 30 ml of Butter Method 1) Score and season the Duck Breasts 2) Add all the ingredients for the sauce and mix together 3) Fry the Duck breasts on a medium to high heat for about  7-8 minutes either side and set aside 4) Add the Flour to the oil let by the duck breasts and once incorporated  add the Orange sauce 5) When it starts to thicken approx 5 minutes   reduce the ehat add the butter and serve 6) If I were to do this next time I would add orange wedges

Seriously easy Pasta sauce to make and enjoy Ingredients 50 grams of Butter 200 ml of Double Cream 50 grams of Parmesan Cheese Cooked Chicken , Mushrooms , Peas ( optional) Method 1)  Melt the butter 2) Add the cream and  in another pan cook the pasta 3) Boil the cream and let it simmer for 5 mins whilst adding your veg and meat if using 4) After 5 minutes add the cheese and stir round season with pepper and salt 5) Add the Cook pasta for a minute or so and serve