In this edition how restaurant and cafe food hygiene ratings are awarded; there’s news about Cambridge’s five food banks; we talk with Fiona McDuff, judge and last year’s winner of the Cambridge Bake Off, about how round two of this year’s event went last weekend.
We find out about Crus Bourgeois wines and listen into a tasting led by Tom Lewis, Flavour’s wine critic. In addition we have our first Tapas of the Month feature, with a recipe from Estefania Led Ramos and recommendations as to what to drink with it. Finally there’s some food and drink news, including forthcoming pop ups and supper clubs.
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TAPA WITH MARINATED DUCK AND DRIED TOMATOES (recipe provided by Estefania Led Ramos of Que Rico Tapas).
Ingredients:
• 1 duck breast
• 100 g tomato sauce
• 8 slices of dried tomato
• 8 slices of bread
• 3 tablespoon soya sauce
• Extra virgin olive oil
• 2 tablespoon balsamic vinegar
• Fresh basil
• Salt
• Black pepper
STEP-BY-STEP GUIDE
1 – Fry the tomato sauce in a frying pan with a dash of extra virgin olive oil.
2 – When the tomato sauce gets thick, add the basil and simmer for 10 minutes.
3 – Cut the duck breast in slices of 2-3 cm. thickness.
4 – In a bowl, put a glug of extra virgin olive oil, the soya sauce and the balsamic vinegar.
5 – Plunge the sliced duck breast into the mixture and marinate for 2 hours, then drain the slices and set aside.
6 – Slice a baguette and toast.
7 – Spread the tomato sauce over the toasted bread.
8 – In a frying pan, stir-fry the marinated duck.
9 – Put the duck over the slice of bread.
10 – On the top, lay out a dried tomato.