Sprinkle lightly with salt.ĥ Deep-fry the pork scratchings a few at a time in the hot oil until they puff up like prawn crackers and triple in size – about 2 minutes. Meanwhile, cut the tenderised dry pork skin into finger-sized rectangles, about 5 x 2cm, using a sharp pair of scissors. Spoon the apple puree into a serving dish and set aside until you are ready to serve.Ĥ Heat the rapeseed oil in a deep, heavy-based pan until smoking hot. Use a tea-towel or cheese cloth to cover and set aside in a cool, dry place to dry out for 1 week.Ģ To make the spiced apple dip, put all the ingredients in a small saucepan and cook over a low heat for about 20 minutes until the apple breaks down, stirring occasionally.
Drain off the water, pat the skin dry on kitchen paper and place, skin-side up, on a wire rack. Put the skin in a roasting tin, cover with water and cook for 2–3 hours in the oven. Photograph: Tamin Jones/Guardianġ large bramley apple, peeled, cored and cut into chunksġ Set the oven to 120C/250F/gas mark ½. Takes a while to cure, but easy to prepare – and so worth it: pork scratchings with spiced apple dip. Trine Hahnemann, Scandinavian Christmas (Quadrille) Pork scratchings with spiced apple dipĬrunchy, oily, savoury mouthfuls of pork with sweet, spiced apple, these work wonders as an appetiser. Pierce a toothpick through each cube and thread the Jerusalem artichoke crisps on top, so each canapé looks like a small sailing boat. Cool on a wire rack.Ĥ Cut the duck into cubes. Bake in the oven at the same temperature as the duck for 25-30 minutes, or until they become crisp and golden. Divide the slices, keeping them in one layer, between two baking trays lined with baking parchment, then drizzle 1 tbsp of olive oil into each trayful and sprinkle with salt and pepper. They should remain pink inside.ģ Wash the Jerusalem artichokes and cut them super-thin – if you have a mandolin, use that. Take the duck breasts out of the brine, dry with kitchen paper and put in an ovenproof dish. Cover with clingfilm and refrigerate overnight.Ģ Preheat the oven to 180C/350F/gas mark 4. Put the duck breasts in a non-reactive dish and pour over the cold brine. Bring to a boil, then turn off the heat and leave until completely cold. Dissolve over a medium heat and stir until the salt and sugar have dissolved. On the other end of the spectrum, this is a much more elaborate affair – aromatic duck meat paired with crisp golden Jerusalem artichoke.ġ Pour the water into a large pot and add all the ingredients for the brine, except the duck.
Arrange on a plate and top each half with a little nugget of cheese.ĭarina Allen, A Simply Delicious Christmas (Gill & McMillan) duck with jerusalem artichoke crisps Probably the easiest canapé you could make, but also the richest in flavour: a blob of salty, sweet and sour blue cheese melting into the caramel-tinged dried fruit.ġ Split the dates lengthways and remove the stone. Put the mixture into a piping bag and fill each egg white.ĥ Sprinkle the quail eggs with paprika and dill, and serve immediately.Īndrea Soranidis, Medjool dates with crozier blue cheese Line up the egg whites, ready to be filled.Ĥ To the yolks, add the sour cream, mustard, paprika, and season to taste, then stir until well combined. Carefully scoop the egg yolks out and put them in a separate bowl. Drain and cool under cold running water, then peel them.ģ Cut each egg in half vertically. 1 Put the eggs in a pot filled with cold water, cover with a lid and bring to a boil.Ģ Turn the heat off and let the eggs sit for 2 minutes.
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