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    You are in: Home / Chef #274732 (Duncan)'s Public Recipes
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    4 Recipes

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    We always seem to be in the Christmas festive season again without even thinking. Where does the time go. Here is a great recipe that I have made every year for the more than the last 10 years and has been enjoyed by both my family and friends alike. After having the full Christmas meal sometimes a very rich and heavy Christmas pudding can be too much so some so this is the perfect alternative. This is a ‘Lite’ (as is lighter in density and not in the dietary sense) version of a traditional Christmas pudding that does not need to be made way in advance of the day to get the best flavour but can and should be made on the day before or on the day it is required. There are a couple of traditions that I always follow when making this recipe. • The first is I always use my Grandmother's Denby stoneware mixing bowl as I am convinced that this gives the pudding a better flavour; • The second is always get everyone who is at home when I am making the pudding to give the mix a gentle stir just before putting into the pudding basins so that they can individually make a wish. This recipe will make 8 individual or 1 large Christmas pudding.

    Recipe #363407

    When staying away from home for any period of time there are things that we all miss, friends, pets, your favourite restaurant, and knowing exactly where the last time you saw the thing you were looking for but suddenly realise that you didn’t pack and now its half way round the world in a different time zone! In 2007 we lived in Sydney for five months and having reminders of home are always nice. This was one of the first dishes that I made in our apartment in Bondi, (it just also happens to be my partner’s favourite!). This is my take on a traditional English dish that is popular around the world. It is not a robust pudding like ‘Spotted Dick’ or ‘Jam Roly Poly’ but a lighter way to finish any meal or have on its own with your favourite hot or cold beverage. Although not a complicated dish to make getting the custard cooked ‘just right’ can mean the difference between delicious dessert and a tortuous tart. Egg custard tarts have to be cooked slowly to get the perfect pudding. A wet egg custard is the result of cooking the dish either for too long or at too high a temperature resulting in the custard mix overheating and ‘boiling’ with a watery result. A good egg custard is allowed to set, so it is firm to the touch and when cut into has a smooth firm texture. The most basic of egg custards are based on the ratio of 3 eggs to the a pint of liquid if the dish is not to stand on its own (like a flan) or if the dish is to be turned out then a ratio of 4 eggs to a pint of liquid is appropriate (like a cream caramel). From the most basic of recipes we can enhance them to make them richer and add a fuller flavour with the addition of extra ingredients. So having gotten the custard right if the tartlet case does not match the excellence of the filling it can add a dampener to the dish. Getting pastry right has been said to be an art. In this recipe I have used a sweet pastry that with the addition of almonds and corn meal gives a warm rich colour and nutty flavour to the end result. Always remember the nutmeg as this just finishes the tart off a treat.

    Recipe #363401

    A Traditional British Seasonal Pudding Re-creating dishes I remember with great fondness like my Grandmother’s Trifle, Scrambled Eggs or Summer Pudding are only three from a long list of my favourites. The trifle is always popular at parties, and the scrambled egg (which took me years to perfect it to get it exactly like my Gran used to make) is always a hit when we have guests staying for breakfast. Summer Pudding is another that evokes fond memories. It is a dish I have grown up with and loved for many years. Going to the PYO (Pick-Your-Own) farms to get the fruit is a tradition me and my partner Tom still continue with our friends. Returning home (usually stuffed with the amount of strawberries eaten!), carefully preparing the fruit, and then the pudding and then having to wait for it to be ready before serving with fresh cream. This is a very easy dish to prepare and ideal for using any type of soft local seasonal fruits. There are many recipes out there for Summer Pudding and this is just my take on it.

    Recipe #363043

    A very quick and easy chicken recipe that is always great when in a rush! Tip: The cooking time can be shortened by cutting the chicken breasts in to halves or thirds before browning. Serving Suggestion: When the chicken is cooked, remove from the cooking liquor, slice the chicken breast in to 6 or 8, place on a bed of rice, (wild and white is a nice mix), with steamed broccoli to the side.

    Recipe #148672

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