Surrey Homes | SH25 | November 2016 | Christmas Gifts supplement inside

Food
Bread Making Classes
A present with a difference.
As well as teaching you to
make your own fantastic
breads, we will make sure you
have a relaxing, enjoyable
day and provide an excellent,
home-cooked lunch (we even
do your washing up for you.)
We offer a range of courses
for all levels of interest
and ability. Learn how to
knock-up a quick pizza,
master the secrets of
sourdough or try great
ciabatta and focaccia for a
taste of the Mediterranean.
Class sizes are small, with
3 - 8 participants, so there is
plenty of time to ask questions
and all our classes are taught
by Claire, an experienced
caterer and home baker.
Duck Ragu
Serves 4. Prep time 20 mins. Cooking time 2 hours 10 mins
• 2 large duck legs (thighs
and drumsticks)
• 1 teaspoon salt
• 3 teaspoons olive oil
• 1 brown onion, coarsely
chopped
• 1 large carrot, cut into a
few pieces
• 1 celery stalk, cut into a few
pieces
• 2 garlic cloves, crushed
• 150 ml red wine
• 400 g tinned chopped
tomatoes
• 2 teaspoons tomato paste
(concentrated purée)
• 3 thyme sprigs, leaves
stripped
• 2 bay leaves
• 250 ml chicken stock
(home-made or low/no salt)
1. In the bowl of a large food processor, pulse the onion, carrot
and celery. Add this soffritto to the oil in the saucepan with
the garlic and the remaining 1/2 teaspoon of salt. Cook over
medium–low heat for about 20 minutes, stirring frequently
to lift any of the ducky bits from the bottom, till the
vegetables are soft and sweet.
2. Return the duck legs to the pan, turn up the temperature to
high, pour in the red wine and bring to the boil. Turn down
to a simmer and add the tomatoes and tomato paste, thyme,
bay leaves and chicken stock. Cover with a lid left ajar and
simmer gently for at least 11/2 hours or until the duck is
so tender it’s almost falling off the bone. Remove the duck
pieces with a slotted spoon and allow to cool on a plate while
you finish the sauce. Check the consistency of the sauce –
does it have too much liquid? Boil it off a bit. Too thick? Add
a bit more stock. Just right? Pat yourself on the back and call
in Goldilocks. As soon as the duck is cool enough, shred the
meat off the bone, being very careful to find the thin spiky
bone that runs along the leg.
3. You can discard any bits of skin or fat, or you can smoodge
them between your fingers and incorporate them into the
sauce. It’s up to you – though it does add richness to the
sauce’s texture. Similarly, you can fish out the bay leaves,
though they add a nicely rustic air to the dish. Stir the duck
meat back into the sauce and taste for seasoning.
4. Serve, stirred through a fresh, cooked ribbon pasta like
pappardelle, with freshly ground black pepper and grated
parmesan cheese.
A Taste of the Past
Call Claire on 07999 871053 to check availability
Full details at www.tasteofthepast.co.uk
Contact: atasteofthepast@gmail.com
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Tuesday Treat
Enjoy a starter and main meal
with tea or coffee for only £10
on Tuesdays. Add a cake or
pudding for only £2.
Squirrel Hill, Newlands Corner GU4 8SE
01483 222659 info@squirrel-hill.co.uk
Booking advisable - please see our website for full details.
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