Sep 17 2015

Duck Confit

Category: The Catering View paulodonnell @ 11:43 pm

This is one of my favourite dishes and it is reasonably easy to prepare.

What the Heck is Confit?

Confit — the old school French preparation – is traditionally used to preserve duck or goose in its own fat.

“When you think of fine cuisine you think French. And confit is one staple in French cooking – you’re always going to see it offered, ” he says. For non-French restos, serving confit is basically an easy way to add some cachet to a menu – AND it sounds a lot better than, say, “preserved ducks in lard.”

“But it’s a very basic thing. There’s nothing too exciting about it. It just happens to be a very nice way to preserve duck or goose and it also adds so much flavor. You’d be surprised at how a plain old duck leg can taste so good.”

Duck Confit Recipe from Chef Paul O’Donnell

  1. Trim the visible fat from one whole duck, leaving a thin layer of fat on the legs.
  2. Using an all-steel or cast iron pan, render the fat over low heat. Once liquefied, strain out any lumps and return the fat to pan. (Note: If you don’t have enough fat to completely submerge two duck legs, you may also render additional pork fat.)
  3. Save the tender duck breasts for another dish, and add the trimmed duck legs to the fat, along with two garlic cloves, cracked black pepper corns, bay leaves and dried rosemary. (Important: Use dried herbs to minimize moisture content so the confit is properly preservative.) Submerge the legs completely and bring the pan to a simmer.
  4. Put the whole thing in the oven and bake at 225 for two to two and a half hours – or until tender.
  5. Remove the legs from fat, strain off garlic and other seasonings. Pour fat back over legs – submerging them completely. Store in a metal or glass bowl.
  6. Your confit legs are ready to roll. They can be preserved this way for up to three months in the refrigerator. The texture is tender, the taste is rich and they can be enjoyed hot, cold, sautéed, in soups, salads.


Sep 17 2015

Christmas mini muffins

Category: The Catering View paulodonnell @ 11:09 pm

Christmas mini-muffins

Make 24 mini muffins in cute individual cases – perfect for Christmas canapés or as a daily advent calendar-style treat.

Ingredients

Preparation method

  1. Preheat the oven to 190C/375F/Gas 5 and put 24 mini-muffin cases inside a mini-muffin tin.
  2. Mix the flour and sugar in a bowl, then make a well in the centre. Whisk together the oil, milk and egg and slowly pour into the bowl, stirring gently. Divide this mixture between two bowls. In one bowl add the dark chocolate and mincemeat. Add the white chocolate and cranberries to the other bowl. Stir very gently.
  3. Divide the two mixtures among the 24 muffin cases and bake for 20 minutes or until golden brown and risen.
  4. Remove the muffins to a wire rack and eat warm.


Dec 17 2010

Customers fined for not clearing the plate!!!!

Category: The Catering View paulodonnell @ 11:31 pm

There are plenty of debates circling the restaurant scene but a rather interesting one has cropped up down under. An Australian chef intent on reducing waste has begun penalising diners who don’t finish their meals.

Chef Yukako Ichikawa is offering a 30% discount to guests who eat all the food they order in her restaurant, Wafu. Those who fail to clean up their plates are not welcome back.

The menu tells customers that everything they are served must be consumed except for lemon slices, pickled ginger and wasabi.

“We are not only committed to serving meals that nurture and respect the body but are actively dedicated to the notion of waste prevention, and take seriously our responsibility toward the environment and sustainability for the future”, says a statement on the company’s website.


Nov 24 2010

Christmas is coming fast!!!!!!

Category: The Catering View paulodonnell @ 9:02 pm

Well turkey time has already started with a dinner at Tillicoutry Golf Club last night and a Christmas lunch at Gean house today. There’s still time to book a table at Gean house and it will be open to the public during December for festive lunches and dinners.

Pre booking is essential to avoid dissapointment, Bookings have been coming in steadily for outside catering and I will be back at Alloa golf course schawpark on the 11th. Cooking for some hungry line dancers!!

I still have dates available New years eve being one of them so its never to late!!!!!


Nov 24 2010

Tillicoutry Golf Club Ladies AGM

Category: The Catering View paulodonnell @ 8:40 pm

This is a comment from the Ladies

Hi Paul,

A very big thank you for a supberb meal, Everyone enjoyed it very much and our club champion commented in her speech that it was the nicest meal that she had ever had. Your staff were exceptional in both their manner and service.

So all in all a great evening!

Hope to see you again next year and again thanks very much.

Sandra (Tillicoutry Golf Club)

We have now catered for the ladies AGM every year for four years.


Nov 04 2010

Masterchef (Professional)?

Category: The Catering View paulodonnell @ 10:20 pm

I love masterchef its great but the professional one has been a bit of a let down this year last year the winner was fantastic but I cant see anyone getting close this year.

Quail with chocolate cake, what was that guy thinking about? Madness sheer madness!!

Shocking attempts at souffles the nerves are really kicking in, I was surprised that Monica did not know that you do not put cream in a beurre blanc sauce. Only chefs who are relatively unskilled would use cream to stabilise the sauce. A true beurre blanc is achieved by making a reduction of shallots, white wine and vinegar and swirling the pan whilst adding cold pieces of butter to form an emulsion.

The young girl from Hinckley is doing really well. Although I dont think she will win. Continue reading “Masterchef (Professional)?”

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Oct 07 2010

Blackberry Jam Recipe

Category: The Catering View paulodonnell @ 5:55 pm

Continue reading “Blackberry Jam Recipe”


Oct 02 2010

Contemplating Wedding Catering?

Category: The Catering View paulodonnell @ 3:54 pm

Do not self cater

Although some couples opt to self cater their wedding for economical  reasons, what you’ll save money wise you’ll lose time wise as you will not have the freedom to relax and enjoy your day.

You want to let your hair down, not tear your hair out worrying about the logistics of the food and wine. Not when there are expert services like Paul O’Donnell Catering around who will provide fantastic meals at down to earth prices. Continue reading “Contemplating Wedding Catering?”


Sep 08 2010

Restaurant of the week

Category: The Catering View paulodonnell @ 11:33 pm

People are always asking me where should they go for a really good meal in Clackmannanshire, I recommend www.baraldos.co.uk

I was there tonight and had chicken consommé with egg (sorry can’t say that in Italian) followed by a peppered fillet that was cooked perfectly.

Every time that we go its perfect and they do amazing pizza. The restaurant was nearly full tonight (not bad for a Wednesday)

If you like Italian give it a try, you wont be disappointed. The prices are reasonable as well.


Sep 01 2010

Ready Steady Cook

Category: The Catering View paulodonnell @ 11:12 pm

The catering manager from one of the local prisons called me today as he was looking for a catering company to use as a contingency as they think the national grid might fail them in the future.

I went in to the jail to see him today and had my mobile phone taken of me but was allowed to keep my laces. Continue reading “Ready Steady Cook”


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