October Recipe

Posted on Posted in Recipe

Coq au Leekie Soup (It’s Scottish, not French)

Ingredients

1 tbsp of vegetable oil
1 Medium Chicken cut into joints 2 Carrots chopped
1 Celery stick (optional)
2 Leeks washed and cut into rounds
Splash white wine (optional) 1-2 Bay leaves
2 sprigs of Thyme
12-20 Prunes (destoned) Salt
Pepper (I like whole Pepper)

Method

1. In a large heavy-based saucepan add your oil and get it up to a hot temperature. Fry the chicken pieces in batches not all at once as its won’t fry. Make sure your Chicken goes nice and golden in colour. Remove the Chicken and leave to the side. Now add your celery and leeks and fry for 5 mins until it starts to brown. Pour off excess fat.

2. Splash in your wine and deglaze your pan getting all that lovely flavour off the bottom of the pan. Return your chicken with the herbs and add cold water to cover and simmer for 40 minutes, you want your chicken really tender, so it is falling off the bone.

3. Remove the chicken again, place on a plate with foil over it. Strain the soup into a clean pan and set aside the other ingredients. Leave for a couple of mins and skim off any excess fat at the top. Pull the meat from the bones and leave in big chunks.

4. Now add the leeks, chicken and prunes. Add salt and black whole pepper and simmer for 20-30 mins. Serve with good bread and enjoy a really soul warming soup.

Duck with Mash Potato and French Beans

Ingredients

2 Duck breast
3-4 Medium Potatoes
1⁄2 shallot finely chopped 100g Billberries (blueberries) 100g Raspberry 100ml red wine
2 juniper berries (optional) 1 1⁄2 tbsp of caster sugar
1 leek
200g French Beans Dash White Wine Vinegar 5 Knobs of Butter
1-2 Gloves of Garlic minced

Method

1. Score your duck breast with diamonds on the skin cut fairly deep into the fat but not all the way through. Then pat you duck down with kitchen roll, to take out excess moisture. Then season with Salt and Pepper, leave to the side.

2. Peel your spuds and chop in to chunks and put in pan of water and get boiling. While that is on chop up your leek washed first and toss this into the boiling water with the potatoes.

3. In you frying pan add the duck skin and on a medium to high heat render the fat down, this should take around 20 minutes or until the skin is golden and crisp. Whilst you do this use a spoon and take out excess fat. (You can set aside as in the future if you want to make good roast potatoes they can come In use).

4. Now that your skin is golden flip the duck over and cook the other side this will only need 2 mins. Once done add the duck to a baking try and pop in the oven for around 8 minutes on medium heat. In a saucepan add your berries and sugar and start to cook down break the berries with the back of a fork and reduce. Take your duck out and wrap loosely in foil.

5. Now in a pan add some of your duck fat and on a medium low heat add your shallot and cook for 2-3 minutes until your shallots are done. Now add your red wine, juniper berries, then add cooked Billberries and Raspberries, simmer on a high heat to reduce, add any duck juice too.

6. With the pan you cooked your duck in throw in your runner beans and cook them in the duck juice.

7. Your potatoes and leeks should be ready to mash, take a colander and drain the water off, add butter and milk to taste, add a dash of white wine vinegar and garlic – and get mashing!! Keep checking for taste and season to taste. A little tip – add a small amount of olive oil too. Then this is if you don’t like little pip gets a sieve and sieve through your sauce.

8. To plate up add your duck to the plate your lovely glazed French beans and rich creamy mash and add your juis on top. Really rich seasonal filling flavours.

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