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Recettes de novembre

By Natoora



Duck Breasts with Miyagawa and Red Wine

Serves 4

6 miyagawa - 3 for juicing and 3 for garnishing
4 Creedy Carver Free Range Skin on Duck Breasts
1 red onion, chopped
200ml fruity red wine
200ml Free Range English Chicken Stock
4 tablespoons balsamic vinegar
salt and pepper

Score the skin of the duck with a sharp knife and season with salt and pepper.

Heat a large frying pan to a medium heat and sear the duck, skinside down, for around 15 minutes until the skin is crisp. Turn and cook for another 5 minutes.

While the duck is cooking prepare the sauce. Chop the onion and juice 3 miyagawa to obtain 100ml of juice. Combine the wine, balsamic vinegar and chopped onion in a saucepan and place over a medium-high heat. Add 3 tablespoons of the duck fat, taking it from the frying pan where the duck is cooking. Bring to the boil for  5 minutes, then add the miyagawa juice and the chicken stock and boil for a further 15 minutes, until reduced.

Peel the remaining 3 miyagawa and slice them, then place the slices on the serving plate.

Now slice the duck breasts crosswise into 1cm slices and place them on the miyagawa slices, drizzle with the sauce, serve and enjoy.


Farfalle alla 'Nduja


Natoora's 'nduja producer "L’Artigiano della ‘nduja" has provided this wonderful recipe using spicy nduja and farafalle...

400g farfalle
100g ‘nduja
1 clove of garlic
2 tbsp. extra virgin olive oil
100g cherry vine tomatoes
100g double cream
grated cheese (parmesan or grana)

Brown the garlic in olive oil in a pan. Add ‘nduja and let it melt over a low heat for a few minutes.Then peel the tomatoes and add them to the mixture with salt . Cook for about 5 minutes.When the mixture is cooked, remove it from the heat, add the cream and mix it in.

In the meantime boil the pasta in salted water, drain it a minute before it is fully cooked and finally pan-fry with the ‘nduja sauce and cheese. Now it is ready to be served.


Hearty Pumpkin and Apple Soup

Serves 4

Pumpkin Soup
Pumpkin Soup

1 delica pumpkin
1 banana shallot, chopped
5 cox apples, peeled and diced
1ltr Asian Style Free Range Pork and Chicken Stock
250ml organic double cream
1 tbsp. of olive oil
10g chopped fresh sage
salt and pepper


Chop the banana shallot and fresh sage, peel and dice the cox apples and delica pumpkin. Now heat the oil in a large saucepan, add the diced shallots and sautee for about 2 minutes, then add the diced apples and pumpkin and sautee for another 2 minutes.

Add the chicken stock and bring to boil for about 15 minutes. Now add the chopped sage and blend until smooth. Add cream, salt and pepper to the soup and heat over a low heat. Serve and enjoy!


Decadent Chocolate Fruit

Serves 4

Chocolate Fruit
Chocolate Fruit

2 bars of Original Beans Piura Porcelana Dark Chocolate (75% Cacao)
2 organic bananas
4 French black figs
2 extra large ripe red Williams pears
1 punnet of British raspberries



Line a tray with greaseproof paper and prepare the fruit. Peel the bananas and cut then in 1.5cm slices, wash the figs and raspberries and quarter the red williams pears.

Melt the bars of Original Beans Chocolate over a bain-marie. Place the chocolate bar in a heatproof bowl over a pan of simmering water and allow the chocolate to melt so that it is smooth and glossy.

Dip the fruit half way into the chocolate, place it on the greaseproof paper and let it cool in the fridge for about 10 minutes - if you can resist!

Serve and enjoy...


29/11/2012 - rossi a dit :

Sofie DelauwJanuary 21, 2012Ciao Alice! You picked the pefrcet time to come to Florence spring is magical in Tuscany! I am sure you will have a wonderful experience. A good friend of mine took cooking classes at the Scuola di Arte Culinaria' [from the article] and was very happy. I like that they offer many different classes [fish & seafood, vegetarian, fresh pasta, etc] so you can pick according to your interest.


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