Some of our chef's secrets

Poultry

Kroon Farm Duck

Using your fresh Aylesbury duck, prick with a carving fork being careful not to pierce to deep, then rub on the soy sauce and honey, place into oven being careful not to burn the duck, because of the honey the temperature on the flesh will attain greater heights.

The cabbage is really a poor man’s sauerkraut and is very simple to do, just shred the white cabbage place into a pot with the sugar, tarragon vinegar and white wine, cook until tender.

The sauce is made by putting the peachs through a blender with the kirsch and it is finished.

Put some picked endive on the plate cover with the sauerkraut, cut the duck into eight pieces and place two pieces on the cabbage, surround with the sauce.

Fresh Duck, tinned peaches, white cabbage, tarragon vinegar, white wine, castor sugar, kirsch, honey, soy sauce, endive.

Chicken Korma

I learnt in France of all places how to cook a curry, the one factor I find important is to puree the base ingredients, onion, garlic, coriander & ginger.

Roast the chicken and take the meat of the bone when cool enough.

After you have pureed the onion, garlic ginger & coriander place in a hot skillet pan with a touch of oil, sweat the ingredients until soft then add the curry powder, do not add the powder to early as this will cause the dish to become bitter. When the base has blended add the coconut milk, desiccated coconut and lemon juice simmer for about fifteen minutes and add the chicken.

Whole chicken, fresh coriander, ginger, garlic, onion, coconut milk, desiccated coconut, lemon juice, peppers, basmati rice, mild curry powder.

The rice should be braised with chicken stock and chopped peppers, onion & garlic.

Classic Guineafowl

Guinea fowl run around in abundance here and are very destructive to the other wildlife.

To me I am a bit old fashioned and like my game fowl done in the classic way. Wrap the breast of the bird in the streaky bacon and roast, when the bird has cooked put it on the side and put the roasting tray on a flame with some root vegetables, when the juices start to boil pour the red wine in and let the mixture cook for about five minutes, add a touch of arrowroot to steady and give the sauce some body.

Cut the bird in half pull the bones out and place on the plate with the sauce some watercress and game chips. Game chips are also called garfrette potatoes and are basically deep fried lattice chips.

Guinea fowl, red wine, streaky bacon, chopped root vegetables, arrowroot, watercress, game chips.