Tag: duck eggs

Polenta Cake

This is a delicious recipe that can be made using duck eggs. Polenta is gluten free so this is a useful cake to whip up for the GF tea table.

INGREDIENTS:

CAKE

  • 110g butter
  • 225 g caster sugar
  • 4 eggs, beaten
  • 110g ground almonds
  • 2 tsp almond extract
  • 225g fine polenta

SYRUP

  • 3 tbsp runny honey
  • 2 tsp lemon juice

METHOD:

  • Preheat the oven to 180 C. 
  • Cream the butter and sugar together until soft and creamy
  • Beat the eggs into the mixture with the ground almonds, then add almond extract and polenta
  • Line an 18 x 28 cm swill roll tin with greaseproof paper, allowing the paper to stand about 2cm higher than the tin. Spread the mixture into the tin and bake for 1 hour.
  • Meanwhile, prepare the syrup. Warm the honey in a pan and add the lemon juice, and bring to a boil. Simmer for five minutes until the syrup has reduced a little. Set aside to cool. 
  • When the cake comes out of the oven, cut into squares and pour over the syrup. 

You could garnish these with slivered almonds while still hot and sticky, the syrup should hold the slivers in place. Serve when cooled. These are good at the end of a meal, with a cup of coffee. 

Duck eggs, toast and summer vegetables.

Hello all, and thank you to the person who gave us delicious fresh duck eggs. They are lovely fried in olive oil. I made this with courgettes from the Tagsa Horticulture Project. I made it without aubergines on this occasion, as there were none in the shops. It should serve around six people. 

INGREDIENTS:

  • Olive oil
  • 6 cloves of garlic, chopped
  • 2 onions, chopped (mix of red/white is good)
  • 2 aubergines, diced (optional)
  • 4 sweet peppers, chopped (mix of green and red)
  • 2 large courgettes, chopped
  • 4 tsp smoked paprika
  • 4 bay leaves
  • 1 can chopped tomatoes
  • salt and pepper to taste
  • duck eggs, one per serving

METHOD:

It is useful to remember that you are aiming to caramelise and brown the vegetables, so the cooking is done over a medium heat, and keep a close eye, stirring to prevent things from catching, and adding around 50ml olive oil from time to time to keep things cooking well. 

  • Heat around 100ml olive oil in a large saucepan on a medium heat. Add the chopped garlic, cook for around a minute and then add the onions, cooking and stirring for around ten minutes. The onions should be soft. 
  • Add the aubergines and peppers, cook for two minutes and then add the courgettes and keep cooking for another two to three minutes. Add a little more oil if necessary. 
  • Add the bay leaves, paprika and cook for another ten to fifteen minutes, stirring from time to time. Then add the tomatoes, bring to a simmer, and cook for another ten minutes, topping up the olive oil if necessary. Season with salt and pepper, to taste.
  • When the dish is cooked, turn the heat off. Fry the duck eggs in hot olive oil, one by one in a small frying pan. 

Serve the vegetables on a plate with a fried egg on each portion, and with crusty bread. We had some home-made white bread, toasted.