Duck, Apricot and Pinenut Pastilla with Chef Dean Edwards
Brush up with your Thermomix skills with this delicious recipe from Cookidoo. Our Duck, Apricot and Pinenut Pastilla is the perfect way to bring the taste of Morocco to your kitchen.
Full recipe ?:
Ingredients
100 g onions, halved
30 g olive oil, plus extra for greasing
1 ½ - 2 tsp ground cumin, to taste
1 Tbsp ground cinnamon, plus 1 pinch for dusting
1 ½ - 2 tsp ground coriander, to taste
2 tsp dried fennel seeds
1 pinch saffron
600 g duck breasts, skinless, cut in pieces (3 cm)
150 g dried apricots, pitted, quartered
1 chicken stock cube (for 0.5 l), crumbled
or 1 tsp chicken stock paste, homemade
2 lemons, finely grated zest and juice
80 g water
50 g toasted pine nuts, plus extra for garnishing
4 sheets filo pastry (approx. 48 cm x 25 cm) 1 tsp icing sugar
Preparation
1. Place onions in mixing bowl and chop 5 sec/speed 5. Scrape down sides
of mixing bowl with spatula.
2. Add oil, cumin, 1 Tbsp cinnamon, coriander, fennel seeds and saffron
then sauté 3 min/120°C/speed 1.
3. Add duck and 70 g apricots then sauté 4 min/120°C/reverse/speed spoon.
4. Add chicken stock, lemon zest , lemon juice, water and 20 g pine nuts
then, with simmering basket in place of measuring cup, reduce
5 min/100°C/reverse/speed 1. Meanwhile, preheat oven to 220°C. Chop
5 sec/speed 6. Scrape down sides of mixing bowl with spatula.
5. Add 80 g apricots and 30 g pine nuts then mix with spatula.
6. Grease a springform tin (Ø 22-24 cm) with oil. Brush a sheet of fi...
_MFUENTENOTICIAS
Thermomix UK
_MURLDELAFUENTE
https://www.youtube.com/channel/UCIblFnAtrtHaT4RZpuh5zHQ
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