Thai Red Curry with Duck and Pineapple Black

Black Pudding and Lancashire Cheese
Hash Browns and Caramelised Pear
served with Simple Butter Sauce
Thai Red Curry with Duck and Pineapple
Recipe from Paul Heathcote
Recipe from Loyd Grossman
A mouth-watering combination of excellent local
Lancashire produce with a simple butter sauce.
Serves 4
A fusion of east and west, using finest Lancashire duck with
Thai Red Curry sauce to create an exotic-tasting dish.
Serves 2
Image courtesy of Lancashire Life
Lancashire Hotpot
Bread and Butter pudding with
Cointreau and Seville Marmalade
Recipe from Nigel Haworth
Recipe from Philippa James
Perhaps the county’s most well-known dish,
with its origins in the Lancashire cotton industry,
Lancashire hotpot is quick and simple to prepare
with long slow cooking.
Serves 4
Combine creamy milk and rich butter from
Lancashire’s wonderful dairies with farm eggs and
locally-made marmalade and you have a bread and
butter pudding that tastes heavenly.
Serves 2 - 4
Thai Red Curry with Duck and Pineapple
Black Pudding and Lancashire Cheese Hash Browns
and Caramelised Pear served with Simple Butter Sauce
Recipe from Loyd Grossman
Recipe from Paul Heathcote
Loyd Grossman OBE, FSA was born in Boston, USA and now lives in
London. For ten years, Loyd presented the award-winning television
programme, MasterChef. He is now best known for his range of sauces,
produced by Premier Foods. Loyd was the patron of Taste Lancashire 08,
Lancashire’s year of food and drink.
What you need (serves 2)
2 Goosnargh duck breasts with skin on
1 jar Loyd Grossman Thai Red Curry Sauce
¼ fresh pineapple, skinned and sliced
Salt and freshly-ground black pepper
Chopped fresh basil for garnish
What you do
5. Add the Thai Red Curry Sauce into
a clean pan, stir in the sliced
pineapple and bring it to the boil
and simmer for 2 minutes.
6. Add the sliced duck and simmer
for further 4 minutes.
7. Sprinkle with fresh basil leaves
and serve.
1. Pierce the duck skin evenly with a
fork and rub the salt in to the skin.
Paul Heathcote is a top chef, restaurant owner and food consultant. He was born
in Bolton and opened his first restaurant in Lancashire, The Longridge Restaurant,
in 1990, awarded three AA Rosettes. Paul now manages four restaurants in
Lancashire including the successful Olive Press restaurants in Preston and Clitheroe.
What you need (serves 4)
500g Maris Piper potatoes
1 egg white
4 slices good black pudding
100g Lancashire cheese
2 teaspoons chopped chives
2 teaspoons chopped parsley
1 ripe conference pear
2 teaspoons icing sugar
What you do
1. Leave the potatoes in the skins and cook
in boiling water until firm and a small knife
will not pull out easily. Drain and peel.
2. Grate the potato into a bowl and mix
with herbs.
3. Add a pinch of sea salt to the egg white,
beat with a whisk and mix with the
grated potato, season with sea salt and
freshly-milled pepper.
2. Season the meat side with salt and
freshly-ground black pepper.
For the Simple Butter Sauce
What you need (serves 4 - 8)
2 shallots
1 tablespoon butter
2 tablespoons white wine vinegar
5 tablespoons white wine
4 dessert spoons whipping cream
250g butter
Lemon juice
Cayenne pepper
What you do
1. Gently fry finely chopped shallots with
a knob of butter for about 20 seconds.
2. Add the vinegar and wine and reduce to
a third. Add the cream and boil for about
4. Pat out a quarter of the mix in a circle
30 seconds until quite thick.
larger than the black pudding. Place the
pudding and 25g of cheese in the middle,
3. Whisk in the butter (diced and cold from
fold over the potatoes and pat into a circle.
the fridge) in four lots, making sure each
amount has been whisked in before
5. Deep fry at 160ºC until golden brown.
adding a further quarter of the butter.
6. Scoop the pear into balls; put one
Don’t allow the sauce to boil at this stage.
dessert spoon of vegetable oil into a hot
4. Add a drop of lemon juice, a pinch of
frying pan with one spoon of sieved icing
cayenne pepper and season. If you like a
sugar. When the sugar turns golden
smooth sauce, push through a sieve to
brown, add the pear balls and toss quickly
remove the shallot.
until caramelised.
3. Place the duck breasts skin side
down on a hot dry frying pan and
gently fry for 3 minutes. Turn the
duck breasts over and fry for
further 3 minutes.
4. Remove the duck breasts from the
pan and set aside, slice the duck
into thin slices when cool enough
to handle.
7. Mix the remaining herbs into the
butter sauce.
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8. Serve the hash browns with a few
caramelised balls of pear, the herby butter
sauce and large sprigs of flat leaf parsley
and simple butter sauce.
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5. Keep warm until needed.
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Bread and Butter pudding with
Cointreau and Seville Marmalade
Lancashire Hotpot
Recipe from Philippa James
Recipe from Nigel Haworth
Philippa James is a chef, food writer and advocate of good local food.
She lives in West Lancashire where she has her own cookery school.
Philippa is cookery editor for Lancashire Life, a food consultant to
Booths and ambassador for the well-established Pennine Lancashire
Festival of Food and Culture.
Born in Accrington, Nigel Haworth is chef patron and joint owner (with Craig
Bancroft) of Northcote, which has retained one Michelin star for the last 14
years. Nigel’s passion for local produce is reflected in his menus which feature
producers and growers in Lancashire and include undertones of Lancashire’s
culinary history.
What you need (serves 2 - 4)
What you need (serves 4)
25g butter, plus extra for greasing
8 slices of bread – day old bread is
best, as it soaks up the custard better
50g sultanas
400ml whole milk
2 free-range eggs
25g granulated sugar
2-4 dessert spoons of Seville or
favourite marmalade
A good ‘splash’ of Cointreau,
Grand-Marnier or Drambuie
What you do
1. Pre-heat the oven to 180°C.
2. Grease a 1 litre pie dish with
butter.
3. Cut the crusts off the bread.
Spread each slice on one side
with butter and cut into triangles.
4. Arrange a layer of bread, butteredside up, in the bottom of the dish,
then add a layer of sultanas. Repeat
the layers of bread and sultanas,
finishing with a layer of bread.
5. To make the custard mixture,
crack the eggs into a bowl, add the
sugar and lightly whisk until pale.
6. Add the milk and stir well, then
strain the custard into a bowl.
7. Pour the custard over the
prepared bread layers and leave to
stand for 20 minutes.
8. Once the bread has soaked up the
egg custard, place the dish into the
oven and bake at 180ºC for 30-40
minutes or until the custard has
set, but still has a bit of a wobble
and the top is golden brown.
9. When you remove the pudding
from the oven, immediately
sprinkle with the spirit of your
choice (it will form steam, so take
care) and spread the marmalade
over the top of the bread with the
back of a spoon to form a
delicious, caramelised topping.
10.Serve hot with cream, custard or
tasty Lancashire ice cream.
1kg under shoulder, neck and shin of
lamb (cut into 3-4cm thick pieces) use regional lamb, e.g. Bowland Lamb
700g thinly sliced onions
1kg peeled King Edward potatoes
25g plain flour
40g salted English butter, melted
150ml chicken stock
3 teaspoons sea salt
White pepper
Hotpot dish - stoneware, diameter
21cm, height 9cm
What you do
1. Pre-heat oven to 180-200°C.
2. Season the lamb with 1 teaspoon
of salt and a good pinch of pepper,
dust with the flour. Put the lamb
into the base of the hotpot dish.
3. Sweat off the onions in 15g of
butter with one teaspoon of salt
for 4-5 minutes (to sweat is to cook
without colour in a covered pan,
on a moderate to hot temperature).
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4. Spread the onions evenly on top of
the lamb in the hotpot dish.
5. Slice the potatoes horizontally
(2mm thick). Place in a medium
size bowl, add the remaining
25g melted butter, season with
1 teaspoon of salt and a pinch of
white pepper, mix well. Put the
sliced potatoes evenly on top of
the onions, reserving the bestshaped rounds for the final layer
and add the chicken stock.
6. Place the hotpot, covered in a
pre-heated oven for 30 minutes
on 180-200ºC (Aga equivalent
bottom of the baking oven)
then for approximately 21/2 hours
on 130ºC (Aga equivalent in the
simmering oven).
7. Remove from the oven, take off
the lid, return to the oven on 180200°C for 30-40 minutes or
until golden brown (Aga equivalent
bottom of the roasting oven).
8. Serve with pickled red cabbage and
glazed baby carrots.