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menu home recipe gallery sweet sides mains seafood drinks chicken breakfast salads bread about & contact privacy terms pinterest search go oysters kilpatrick with stout published on january 29, 2018 on a recent sunday afternoon strolling over london’s tower bridge i stumbled across a great restaurant, the butlers wharf chop… keep reading grilled asparagus, courgette & mozzarella in lemon basil oil published on october 14, 2017 italians treat vegetables with love and care, respecting the art of cooking them without adding meat due to historically not affording the luxury… keep reading duck ragu with handkerchief pasta published on june 19, 2018 in mains by justina there are many recipe variations for this italian classic duck ragu, some focusing on spice and meat, others red wine and a rich tomato sauce. traditionally duck was considered food for the poor and its ragu was served with a sturdy rustic pasta made from buckwheat, called bigoli (also made with duck eggs). nowadays most recipes will suggest serving the ragu with pappardelle or gnocchi. both are a good match, but i also like finesse of these paper-thin handkerchief pasta. they allow the rich heavy sauce to dominate, whilst adding a light texture to the dish. all you need to finish it off is a generous drizzling of good olive oil, and some shavings of parmesan cheese. ingredients: 4 duck legs 1 onion, finely chopped 3 cloves garlic, minced 1 small carrot, grated 1 stick celery, finely sliced 1 dried red chilli 1 tsp dried oregano 2 tbs chopped parsley stalks 1/2 tsp nutmeg 1/2 tsp cinnamon 2 tbs tomato paste 250ml red wine 1/2 cup water 400gm tin plum tomatoes salt and pepper for the pasta: 200gm 00 flour 2 medium eggs 2 large pinches salt 1 tbsp olive oil fine semolina for dusting method: 1. fry the duck legs in some olive oil until sealed and skin is browned. remove from pan and set aside. 2. in the duck fat, fry the chopped onion on a medium – low heat for 10 minutes until soft. add the grated carrot and celery, cook a further 5 minutes, before adding the garlic. 3. next add the tomato paste, stir and cook for 1 minute or so before adding the oregano, nutmeg, cinnamon and chilli. cook for a further 1 -2 minutes. 4 . pour in the wine and bubble away until liquid is reduced by half. 3. to this mixture you can now add the canned tomatoes and water. stir well and return the duck legs to the pan. there should be enough sauce to cover the meat nicely. if your sauce is to thick you can add a little more water until the consistency is right. 4. season with salt and pepper, bring to the boil, cover with a lid, and turn down to simmer for 1 hour. check ragu occasionaly to make sure the sauce does not become too dry. you can add splashes of water as you go if needed to loosen up. 5. while this is cooking away you can make the pasta: combine all the ingredients and mix into a dough, kneading until smooth. this may take up to 10 – 15 minutes so be patient. the dough should not be dry and falling apart. if this happens you can add the tinniest drop of water, bit by bit until the dough is smooth and forming well. be very careful though as once you add to much water and the dough is wet it becomes harder to save. if your dough happens to be to wet, you can add a little more flour until the consistency is right. the trick is in the kneading, you must keep going until you have a silky smooth dough. 6. wrap your pasta in cling film and leave in the fridge for 30 minutes to set. 7. to create the pasta shape: dust the pasta pieces with the semolina as you go, and gently feed through your pasta machine, narrowing the setting until the pasta is approximately 1mm thick. keep dusting with the semolina to prevent it from sticking together. lay out your pieces and cut into squares or rectangles, whatever size you like. 8. remove duck legs from the sauce, and with a fork shred the meat from the bone. discard bones and return meat to the sauce. 9. in a large pan of boiling salted water, gently boil the pasta for 1 – 2 minutes. 10. place the pasta sheets evenly onto a large plate or bowl and spoon over the ragu sauce. drizzle generously with olive oil and shavings of parmesan cheese. no comments facebook twitter google pinterest mix-leaf fennel salad with capers and parmesan crumb published on june 19, 2018 in salads by justina these salads feature is the crunch of the parmesan breadcrumbs – perfect with the fresh lettuce leaves, aromatic fennel, and salty capers. it’s a combination that goes well as a side to fish, grilled vegetables, halloumi cheese… or just on its own. my ideal way to eat it would be along with some marinated bbq sardines and an ice-cold beer or glass of white wine – preferably with the sun shining. ingredients: 100g mix-leaf salad 1 fennel + fennel tops 1 tbsp capers 1/4 cup fresh breadcrumbs 2 large tbsp grated parmesan cheese 2 tbsp olive oil 1 tbsp red wine vinegar squeeze lemon juice sea salt and pepper method: 1. slice fennel as thin as you can, squeeze some lemon juice and a sprinkle of salt over the fennel and set aside while you prepare the rest of the salad. reserve tops for garnish. 2. wash lettuce and dry well (preferably with a salad spinner). 3. rough chop capers. 4. in a small frying pan, dry roast breadcrumbs on a low heat until they start to brown, then add grated parmesan and immediately remove from the heat. stir the mixture so cheese covers breadcrumbs evenly. the cheese will melt quickly and breadcrumbs should be stuck together. set aside to cool, and then with a knife chop crumbs into small pieces. 5. mix oil, vinegar, a squeeze of lemon juice, salt and pepper together and beat with a fork. 6. to assemble the salad: in a bowl mix lettuce and fennel together. add chopped capers followed by the salad dressing, mix together well. to finish sprinkle with parmesan breadcrumbs and reserved fennel tops. no comments facebook twitter google pinterest coconut porridge with mango puree, peach and toasted almonds published on june 19, 2018 in breakfast by justina this is a wonderful breakfast to wake up to – porridge made with coconut milk topped with summary fruits, toasted almonds cinnamon and a sprinkling of brown sugar. it’s probably one of the only posh meals you can make in under 10 minutes! porridge is a popular breakfast dish as not only does it fill you up until lunchtime, its carbohydrates slowly release energy. it is also contains nutrients and minerals that aid carrying oxygen to the muscles and other areas of the body, as well as high levels of vitamin a, a fat soluble vitamin and antioxidant which helps reduce risk for chronic disease. apart from many recognised health benefits, it’s also just tastes mighty good when dressed up with fruits, nuts, spices and puree. don’t be put off using tinned fruits for your puree. if your lucky enough to live in a country where quality fresh fruit is available most of the year, then you can use fresh mango to make the puree. for this recipe i have substituted tinned mango as i know i can easily gets it on a weekly basis without having to travel all over town to find it fresh. once the puree is made it keeps in the fridge for days, and ready to be used each morning for breakfast with no hassle. fresh peaches are readily available in my supermarket for most of the year, but you could also use banana if yours doesn’t stock them. the finishing crunch of toasted almond flakes and sprinkling of cinnamon complete the dish perfectly. the recipe is for 1 serving of porridge. all you need to do its multiply the oats and coconut milk for more servings. ingredients: 50g porridge oats 200ml coconut milk 100ml water pinch of salt 1 tin mango slices 1 fresh peach 2 tbsp flaked almonds cinnamon for sprinkling brown sugar for sprinkling (optional) method: 1. first prepare the mango puree: drain mangos from juice, reserving a little liquid. blend mangos pieces adding enough of the juice to make a smooth puree. there will be enough for a few serving

URL analysis for foodforaking.co.uk

https://foodforaking.co.uk/duck-ragu-with-handkerchief-pasta/
https://foodforaking.co.uk/privacy/
https://foodforaking.co.uk/category/mains/
https://foodforaking.co.uk/category/sides/
https://foodforaking.co.uk/grilled-asparagus-courgette-mozzarella-in-lemon-basil-oil/
https://foodforaking.co.uk/chicken-salad-w-salsa-charred-green-peppers/
https://foodforaking.co.uk/mix-leaf-fennel-salad-with-capers-and-parmesan-crumbs/
https://foodforaking.co.uk/about/
https://foodforaking.co.uk/category/chicken/
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https://foodforaking.co.uk/category/drinks/
https://foodforaking.co.uk/page/3/
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https://foodforaking.co.uk/category/sweet/
https://foodforaking.co.uk/coconut-porridge-with-mango-puree-peach-and-toasted-almonds/#respond
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Whois Information

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Domain name:
foodforaking.co.uk

Registrant:
Ausra Petrauskiene

Registrant type:
Unknown

Registrant's address:
3 Crabtree
Peterborough
Cambridgeshire
PE4 7EG
United Kingdom

Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 24-Nov-2017

Registrar:
Namesco Limited [Tag = NAMESCO]
URL: http://www.names.co.uk

Relevant dates:
Registered on: 24-Nov-2017
Expiry date: 24-Nov-2018
Last updated: 24-Nov-2017

Registration status:
Registered until expiry date.

Name servers:
ns0.phase8.net
ns1.phase8.net
ns2.phase8.net

WHOIS lookup made at 13:49:20 22-Dec-2017

--
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Copyright Nominet UK 1996 - 2017.

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  REFERRER http://www.nominet.org.uk

  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS foodforaking.co.uk

  PORT 43

  TYPE domain

OWNER

  ORGANIZATION Ausra Petrauskiene

TYPE
Unknown

ADDRESS
3 Crabtree
Peterborough
Cambridgeshire
PE4 7EG
United Kingdom
Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 24-Nov-2017

DOMAIN

  SPONSOR Namesco Limited [Tag = NAMESCO]

  CREATED 2017-11-24

  CHANGED 2017-11-24

STATUS
Registered until expiry date.

NSERVER

  NS0.PHASE8.NET 81.88.63.114

  NS1.PHASE8.NET 85.233.160.68

  NS2.PHASE8.NET 85.233.164.62

  NAME foodforaking.co.uk

DISCLAIMER
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2017.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at http://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
or hiding any or all of this notice and (C) exceeding query rate or volume
limits. The data is provided on an 'as-is' basis and may lag behind the
register. Access may be withdrawn or restricted at any time.

  REGISTERED yes

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