Roast duck, cherry & couscous salad

Roast duck, cherry & couscous saladThis quick and easy duck salad is perfect for a busy weeknight, with juicy orange flavours and the rich, savoury taste of duck.

Ingredients

  • 420g pkt Luv-a-Duck ready roasted traditional duck breasts
  • 125g pearl couscous
  • 100g (1⁄2 cup) whole-wheat couscous
  • 125ml (1⁄2 cup) boiling water
  • 1 1⁄2 tablespoons extra virgin olive oil
  • 160g (1 cup) morello pitted cherries
  • 2 oranges, segmented
  • 1 cup fresh mint leaves, 
chopped
  • 1 cup fresh continental parsley leaves, chopped
  • 40g (1⁄4 cup) pistachio kernels, toasted, chopped
  • 3 green shallots, thinly sliced
  • 1 tablespoon fresh orange juice
  • 1 tablespoon lemon juice
  • 3 teaspoons white balsamic vinegar
  • 1⁄2 teaspoons Dijon mustard1 2/3 cups (250g) plain flour

Method

Step 1  Preheat oven to 180ºC/160ºC fan forced. Place duck breasts on a lined tray. Roast for 10-12 minutes or until heated through. Rest for 5 minutes. Thinly slice.

Step 2  Cook pearl couscous in a saucepan of boiling salted water for 8 minutes or until just tender. Drain. Refresh under cold running water.

Step 3  Place couscous in a heatproof bowl. Pour over boiling water and 1 teaspoon oil. Cover. Stand for 5 minutes. Fluff with a fork to separate grains.

Step 4  Place combined couscous, cherries, orange segments, mint, parsley, pistachio kernels and shallots in a large bowl. Whisk remaining oil, orange juice, lemon juice, vinegar and mustard in a small bowl. Season. Add half the dressing to the couscous mixture. Toss to combine. Divide among plates. Top with the duck and pour over remaining dressing.

Source:  Author: Katrina Woodman,  Image credit: Jeremy Simons,  Publication: Taste Magazine

Link to recipe on taste.com.au

Raspberry custard brioche tart

Raspberry custard brioche tartMake your celebration extra delicious with this raspberry and custard tart with brioche base.

Ingredients

  • 1 2/3 cups (250g) plain flour
  • 2 tablespoons caster sugar
  • 2 teaspoons (1 sachet/7g) dried yeast
  • 1/2 teaspoon salt
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • 2 tablespoons milk
  • 1 teaspoon finely grated orange rind
  • 120g butter, softened, chopped
  • 1 Coles Australian Free Range Egg yolk, lightly whisked
  • 1 tablespoon white sugar
  • 2 tablespoons flaked almonds
  • 250g fresh or frozen raspberries
  • Icing sugar, to dust

CUSTARD FILLING

  • 3 Coles Australian Free Range Egg yolks
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (35g) plain flour
  • 1 1/2 cups (375ml) milk
  • 1 teaspoon vanilla bean paste

Method

Step 1  Combine flour, caster sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Add eggs, milk and orange rind. Beat on low speed for 5 mins or until dough is smooth and elastic. With the motor running, gradually add butter, 1 piece at a time, beating well after each addition. Beat for a further 6-8 mins or until dough is shiny, smooth and elastic. Cover with a clean tea towel. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size

Step 2  Meanwhile, to make custard filling, use an electric mixer to beat egg yolks and sugar in a bowl until pale and creamy. Add the flour. Beat to combine.

Step 3  Bring milk and vanilla just to a simmer in a saucepan over medium heat. Remove from heat. Gradually add to the egg mixture, whisking well after each addition. Transfer to a clean saucepan. Place over medium heat. Cook, stirring constantly, for 5 mins or until the custard boils and thickens. Transfer to a heatproof bowl. Cover with plastic wrap. Place in the fridge for 30 mins to chill.

Step 4  Preheat oven to 200°C. Grease a 22cm fluted tart tin with removable base. Turn brioche dough onto a lightly floured surface. Knead until smooth. Shape into a 25cm disc. Press into the prepared pan. Brush edge with egg yolk. Sprinkle with white sugar and almond.

Step 5  Spoon custard over brioche dough, leaving a 2cm border. Sprinkle with raspberries. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until golden brown and cooked through. Set aside for 1 hour to cool. Dust with icing sugar to serve.

Source:  Publication: Coles Magazine

Link to recipe on taste.com.au

Trumponomics and investment markets

Oliver's Insights

Since Donald Trump was elected President back on November 8, 2016 we have focussed on whether we will see Trump the rabble-rousing populist or Trump the business-friendly pragmatist. Despite lots of noise – particularly via Trump’s frequent tweets – for the most part Trump the pragmatist has dominated so far.

Click here to read the article.

Trump’s Oil Slick

Website Image

Over the past few weeks we have been highlighting the growing divergence between stock market performance and accumulating macro and political risks. The growing list of risks include the potential trade war, weakening Chinese growth and funding pressures in emerging markets.

Click here to read the article.

Northern Thai chicken and noodle curry

Northern Thai chicken and noodle curryA homestyle Thai dish to warm the belly and soothe a weeknight hunger. Why take out when you can eat in?

Ingredients

  • 1 tablespoon coconut oil
  • 90g (1/3 cup) Valcom Red Curry Paste
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 270ml can coconut milk
  • 8 (about 950g) chicken thigh fillets, trimmed, halved
  • 1 large red onion, cut into wedges
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 1 tablespoon brown sugar
  • 3 teaspoons fish sauce
  • 200g dried egg noodles
  • 1 large lime
  • Fresh bean sprouts, trimmed, to serve
  • Fresh coriander leaves, to serve
  • Fried shallots, to serve

Method

Step 1 Heat the oil in a large heavy-based saucepan over medium-low heat. Add the paste, ground coriander, curry powder and turmeric. Cook, stirring constantly, for 2 minutes or until aromatic. Add half the coconut milk. Cook, stirring, for 3 minutes or until oil separates. Add the chicken. Cook, stirring, for 4 minutes.

Step 2  Stir the onion, stock, brown sugar, fish sauce and the remaining coconut milk into the chicken mixture. Simmer, covered, stirring occasionally, for 15 minutes. Simmer, uncovered, for 6 minutes or until chicken is cooked through.

Step 3  Meanwhile, cook the noodles in a saucepan of boiling water following packet directions. Drain. Refresh under cold running water. Divide noodles among serving bowls.

Step 4  Cut half the lime into quarters. Juice remaining lime. Add lime juice to the curry. Ladle curry over noodles. Top with the bean sprouts, coriander and shallots. Serve with lime wedges.

Notes:  Farmers Union Greek Style Natural Yogurt is nutritious and delicious. Made from all-natural ingredients, this thick and creamy yogurt tastes great on its own or is the perfect ingredient to use in a variety of dishes.

Source:  Author:  Katrina Woodman, Image credit – Jeremy Simons, Publication: Taste Magazine

Link to recipe on taste.com.au