Tagged: cornflour

Duck with Grapefruit

That’s the Grapefruit there. I took the peel off and took out six segments to use as a garnish. The rest was squeezed for all it’s juice into a pan and some sugar and honey added  to sweeten it up. I kept tasting to make sure the grapefruit flavour was still coming through.


As per usual I scored the skin of the duck and then pressed some crushed mixed peppercorns into the skin and fried the duck skin side down for 2 minutes without any oil, as the skin will release loads of fat. I then turned the duck over and put the pan into a hot oven for 10 minutes. I possibly could have put it in for less time as these were smaller breasts than I’m used to but they were still lovely and moist but not pink.





I made a celeriac mash to go with the duck which was made up of half celeriac and half potato mashed together with butter and a little milk and some seasoning to taste.


The grapefruit sauce was heated up and reduced a little.

I added a little cornflour and water to bulk it up again

I then coated the saved grapefruit segments in sugar and lightly fried them

I used broccoli as my veg of choice and I was now ready to serve





The winner for me was that Carol who doesn’t like grapefruit, really enjoyed this and I must say it was really nice. There was enough sweetness to take the edge off the grapefruit but still retained a sharpness to go with the duck


As my freezer is now bulging with various meat and fish, expect some more posts sooner rather than later. One a particularly festive one that Rudolph wouldn’t approve of!

And from the sublime I will now go and make a peanut butter and cheese butty for dinner.


Pork Loin Steak with Soy, Honey and Ginger Sauce

For a steak, you cannot get cheaper than pork. I recently bought a whole boneless loin from Tesco which was a half price offer for £9. I think it’s main role in death was to be as a large roasting joint. I sliced it up into 16 Loin Steaks. As long as you have a sharp knife, you don’t exactly have to be a master butcher to do this. If you don’t fancy risking your fingertips there are always many deals for pork loin steaks or chops at all supermarkets.
I never used to fancy pork, as in the past it was always a dry horrible chunk on my plate covered with gravy! Gravy is for Sunday, or on chips after a good night on the lash. [Yes, southerners, on chips!]

I have gone down the route of frying the pork as it ends up juicier and all the flavours that leech out are still in the pan that you will use to make the sauce. I like to make a good mash to go with it.
To me, a good mash will consist of mashed potatoes, butter and milk with salt and a twist of pepper.
Choose your own vegetables for this dish, it’s up to you.


Pork Loin Steak
Dark Soy Sauce
Root Ginger
Salt & Pepper

What you need, Well, it’s all there in the title but with some cornflour to thicken. Don’t be put off by ginger. It’s easy to use and stores well for a long time -long enough to use in the following weeks to make curries and stir fries. You can make this sauce without the ginger and it tastes fab too, but the ginger adds a different flavour to the sauce which I’m sure you will like.

Get your mash ready, it will stay warm in the pan. Get your veg on the go, they only take minutes. Now get your cornflour solution ready, by taking a good spoon of cornflour in a cup and slowly add cold water whilst stirring. Add enough water to make the amount of sauce you want.

Take an inch of ginger and take the outside rind off. No skullduggery here, cut it off with a knife and then finely chop the ginger up as small as you can. You could even grate it if your grater is sharp enough.

Now the pork steak. Add a knob of butter to a frying pan with a glug of oil to stop the butter burning and cook the steaks for around 4 minutes on each side. That’s it! Take the steaks and put them on a plate to let them rest a little.

Now to the pan with the buttery, oily juices add the ginger and then add a few splashes of dark soy sauce, followed by a couple of spoons of honey. Your choice, but why use your best Royal Jelly honey for this.
Add the cornflour solution (which you will have to stir up again) and, whilst on the heat, keep stirring.

Do not stop stirring as the sauce will thicken with the heat. If it gets too thick, add more water. And then last of all, add the juices that have come out of the rested pork.

I love this as a nice midweek meal. Just make sure there is enough sauce, it should be all over the plate.I think the Mash is the longest process here so it is a very quick and easy meal to make. And also you’re now on your way to a life of making sauces.


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