RACHEL ALLEN COOKBOOK RECIPES

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BARMBRACK (IRISH SWEET BREAD) RECIPE - NYT ... - NYT COOKING



Barmbrack (Irish Sweet Bread) Recipe - NYT ... - NYT Cooking image

This traditional Irish sweet bread is known as barmbrack, or bairin breac in Gaelic, or speckled loaf, since it is run through with raisins. This is a perfect bread for breakfast or tea, spread with good butter, toasted or not. The recipe has been adapted slightly from one by the well-known Irish cookbook author Rachel Allen; her original calls for chopped candied peel instead of citrus zest, and fast-rising yeast instead of dry active yeast.

Provided by David Tanis

Total Time 2 hours

Yield 1 loaf

Number Of Ingredients 15

1 teaspoon dry active yeast
2/3 cup/158 milliliters lightly warmed milk
1 egg, beaten
1 2/3 cups/214 grams all-purpose flour, plus flour for dusting
1/4 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon mace
1/2 teaspoon salt
2 tablespoons/28 grams unsalted butter, softened, more for greasing pan
1/4 cup/50 grams granulated sugar
1/2 cup/75 grams golden raisins
1/2 cup/75 grams black raisins
1/2 cup/75 grams currants
1 teaspoon grated lemon zest
1 teaspoon grated orange zest

Steps:

  • In a small bowl, whisk the yeast and milk together. Leave it to bubble slowly in a warm spot 10 minutes, then whisk in the beaten egg.
  • In a large mixing bowl or the bowl of a stand mixer, put the flour, cinnamon, clove, mace, salt, butter and sugar. Mix well, incorporating butter with fingertips (or paddle, if using mixer) until absorbed.
  • Pour the yeast-milk-egg mixture into the flour mixture and stir with a wooden spoon (or dough hook, with mixer).
  • When the dough begins to come together, add the raisins, currants, lemon zest and orange zest, then mix to combine. It will be somewhat sticky dough. Dust lightly with flour, turn out onto a floured surface and knead for a few minutes until the dough feels smooth. Pat dough into a rectangle.
  • Butter a loaf pan and lay in the dough, pushing down so dough covers bottom of pan. Stretch plastic wrap loosely over pan and put in a warm place, covered with a kitchen towel, for about an hour, until doubled in size. Uncover.
  • Heat oven to 350 degrees and center a rack in the oven. Bake loaf on the centered rack for 45 minutes, until well browned. Carefully tip the loaf out of the pan onto a cooling rack. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Let cool to room temperature before slicing, if possible.

Nutrition Facts : @context http//schema.org, Calories 207, UnsaturatedFatContent 2 grams, CarbohydrateContent 39 grams, FatContent 6 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 201 milligrams, SugarContent 33 grams, TransFatContent 0 grams

WILD DUCK WITH GRAPES AND RADICCHIO RECIPE | DELICIOUS ...



Wild duck with grapes and radicchio recipe | delicious ... image

Chef Jacob Kenedy’s wild duck recipe is an easy introduction to cooking with game. Serve as an alternative to your standard Sunday roast.

Provided by Jacob Kenedy

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield Serves 2

Number Of Ingredients 10

1 mallard, about 600g, oven-ready (plucked, gizzard and head removed)
1 fresh rosemary sprig
1 fresh thyme sprig
2 strips orange zest
¼ cinnamon stick
50g butter

1 radicchio
1 tbsp olive oil
Small bunch red grapes on the stem, about 200g

1 large tbsp good balsamic vinegar

Steps:

  • Prepare the mallard. Check there are no feathery stubs still attached to the skin and pick out those that you can find (a pair of cooks’ tweezers will help). Season the cavity well with salt and pepper, then stuff with the herbs, orange zest, cinnamon stick and half the butter. Set aside.
  • Bring a large pan of salted water to the boil. Cut the radicchio into quarters, leaving the leaves attached at the base, then drop into a pan of boiling water for 30 seconds. Drain well and set aside on a clean cloth or piece of paper towel.
  • Heat the oven to 240°C/220°C fan/gas 9. Season the bird with salt and pepper. Heat the oil in a flameproof casserole (or oven proof sauté pan) on a medium-high heat and brown the mallard very well (it will take a good 15 minutes to do properly). Making sure the bird is breast-side up in the pot, transfer it to the oven and roast for 10 minutes. Add the radicchio and the grapes to the pot, then roast for a further 10 minutes, turning the radicchio and grapes halfway through. To check if the duck is done, give the breasts a gentle squeeze – they should be firm yet giving, like a perfectly ripe peach.
  • Transfer the bird to a board, drizzle with the balsamic vinegar, cover loosely with foil and leave to rest for 10 minutes. Add the rest of the butter to the pot and put it back on a high heat for just a minute, to melt the butter, bring the juices to a boil and make sure the radicchio and grapes are warmed through.
  • Carve the mallard as you would a chicken – serve the breasts off the bone and the legs bone-in. The meat won’t be piping hot, as it’s medium-rare, so serve it quickly on warm plates, garnished with the radicchio and grapes, drizzled with the scant but flavoursome sauce.

Nutrition Facts : Calories 590kcals, FatContent 39g (17.8g saturated), ProteinContent 39.7g, CarbohydrateContent 19g (18.7g sugars), FiberContent 2.5g

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