Kim Seagram of Stillwater River Cafe & Restaurant, shares her moments with a hilbarn fresh produce box:
Made the BEST duck soup last night with home made won tons (Harrison is a wizard at these now). Just a clear duck broth simmered briefly with some ginger, lemongrass, soy sauce, garlic and garnished with spring onions and coriander....YUMMY! Broth was from a roasted duck that I shredded to go on top of slow braised red cabbage with Granny Smiths (Stephanie Alexander recipe....VERY good!) that I drizzled with a cumquat reduction that I made with the cumquats, just 2-3 cups of leftover Sauvignon Blanc simmered with the cumquats until reduced to about 200ml then sweetened to taste with sugar, reduced to 150ml and drizzled over duck and cabbage....yum! Served with a roasted pear, parsnip and rocket salad with goat's fetta and balsamic dressing.
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