A CHRISTMAS MENU WITH MARKS AND SPENCER

As I mentioned in my previous post, I was lucky enough to attend the M&S Christmas cooking event. During the event, I got to sample lots of delicious M&S food intended to create the perfect Christmas feast for friends. I will be sharing with you my three favourite dishes from the evening. I hope you enjoy a stress-free Christmas!

Starter

Blacksticks Walnut & Rocket Salad

Ingredients:
500g Blacksticks cheese, 25g walnuts lightly roasted, 60g of rocket, 20g red chard, Balsamic to taste, lemon infused olive oil to taste.

Method:
Simply mix all the ingredients together in a large bowl and add oil and vinegar to taste.

Main

Pan Fried Duck Breast, served on saute potatoes and buttered spinach

Ingredients: 
For the Duck
2 duck breasts, 1 sprig of Thyme, 1oz of butter, 1 Star Anise

For the sauce
50mls red wine, 250mls beef stock, 1 shallot (finely diced) 2 plums (remove pip and cut into 6 wedges) 1tsp light brown sugar.

Method:
Score the duck 4-5 times (skin only), heat a non-stick pan and place the duck skin side down for 4-5 minutes. Add butter, Thyme and Star Anise and turn over, continue to cook for a further 4-5 minutes. 
Place the duck on a baking tray and transfer into a pre-heated oven (175-180/ gas mark 4) Well done 8-10 minutes and pink 5-6 minutes.  

Sauce:
Heat a small saucepan and add oil, allow to heat. Add the shallots and fry for 3-4 minutes until golden brown, add the plums and sugar and continue to cook for 2-3 minutes then add the wine. Allow the wine to reduce by half and add the stock, simmer for 12-15 minutes. 

Dessert

Profiteroles with Creme Anglaise

Ingredients:
M&S Profiteroles

For the creme anglaise:
4 egg yolks
40g caster sugar
100mls whole milk
200mls double cream
1/2 vanilla pod

Method:
Heat the milk, cream and vanilla pod into a saucepan, mix the egg yolks and sugar into the metal bowl until stiff, place over a pot of simmering water. Once the milk/cream come to a boil slowly add the eggs and sugar. Allow to thicken slowly until the mixture coats the back of the spoon and remove from the heat. Once chilled it is ready to serve.

Full credit for the recipes goes to Marks and Spencer. Also, a thank you to chef Gareth Edwards and the deli team at the Culverhouse Cross branch.