Food from the Sun - Neven Maguire

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all the grains of rice are nicely coated and glossy. Stir in the paprika, then pour in the wine and allow it to bubble a little. Pour in the hot, saffron-infused chicken stock, then stir in the cooked chorizo, pancetta and chicken thighs and cook for about 5 minutes, stirring occasionally.

      

      Fold in the broad beans and tomatoes and season with salt and pepper. Place the clams on top of the paella so that they will open facing upwards and continue to cook gently for another 10–15 minutes or until the rice is just tender. Discard any clams that have not opened. Remove from the hob and leave the paella to rest in a warm place for 10 minutes. Garnish with the parsley and serve straight from the paella dish.

       Tea-smoked Barbary Duck

       Serves 4

      50g (2oz) loose jasmine tea leaves

      50g (2oz) light muscovado sugar

      50g (2oz) long-grain rice

      4 x 225g (8oz) Barbary duck breasts, well trimmed, skin left on

      4 tsp sesame oil

      1 tbsp hoisin sauce

      1 tsp sweet chilli sauce

      1 tsp dark soy sauce

      jasmine rice and Stir-fried Baby Pak Choi with Mushrooms (see page 128), to serve

      spring onion, shreds of red chilli, to garnish the rice

      

       Barbary duck is far less fatty than traditional English duck. For a really special occasion you could even experiment with game, such as guinea fowl or pheasant, for this recipe.

      Scrunch the sides of a foil circle to make a container about 12.5cm (5in) in diameter. Mix the tea, sugar and rice, pour into the foil dish and place in the base of a wok with a tight-fitting lid. Using a sharp knife, lightly criss-cross the skin of each duck breast. Brush each one all over with a teaspoon of sesame oil and arrange on a rack that will fit in the wok. Don’t yet put the rack into the wok.

      

      Place the wok (containing the tea) over a very high heat. When the tea starts smoking, add the rack of duck breasts. Cover with the lid and leave on the heat for 10 minutes. Don’t be tempted to look under the lid as the smoke will disperse and the duck won’t cook. If lots of smoke is escaping into your kitchen, or your smoke alarm goes off, turn the heat down a little.

      

      After 10 minutes, remove the wok from the heat but still don’t lift the lid. Let it cool for 5 minutes and the smoke to dissipate slowly, then transfer the duck to a plate and allow to cool completely. It is now smoked and just needs a final cooking.

      

      Preheat the oven to 200°C (400°F), gas mark 6. Heat a large ovenproof frying pan over a moderate heat. When the pan is hot, add the duck breasts, skin-side down, and cook for 1–2 minutes until the skin is crisp and golden brown.

      

      Meanwhile, mix together the hoisin, sweet chilli and soy sauce in a small bowl. Remove the pan from the heat and drain off the excess fat. Brush the fillet side of each breast with a teaspoon of the hoisin mixture, then turn the fillets over so that they are skin-side up. Transfer the pan to the oven and cook for another 5–6 minutes if you like your duck pink, a bit longer for well done.

      

      Leave the duck to rest for a couple of minutes, then carve each breast on the diagonal and fan out on hot plates. Serve with a mound of pak choi and a bowl of jasmine rice. Scatter the rice with the spring onions and chilli shreds.

       Creamy Chicken Korma

       Serves 4

      2 tbsp sunflower oil

      2 onions, peeled and finely chopped

      2 garlic cloves, peeled and crushed

      2 tsp finely grated root ginger

      1 green chilli, seeded and finely chopped

      1 tsp garam masala

      1 tsp ground turmeric

      14 tsp chilli powder

      400g can of chopped tomatoes

      1 tsp tomato purée

      4 boneless skinless chicken breasts, cut into 2.5cm (1 in) cubes

      150ml (5fl oz) double cream

      salt and freshly ground black pepper

      2 tbsp roughly chopped fresh coriander, to garnish

      basmati rice, warmed naan bread and mango chutney, to serve

      

       This authentic recipe from my good friend Naseem Booth is one that I return to again and again. Curries always taste better when they have been kept for a day or two. This one will keep quite happily in the fridge for two days, and also freezes very well.

      Heat the oil in a large saucepan and fry the onions and garlic until for about 10 minutes until golden brown. Stir in the ginger and green chilli and cook for 1 minute, stirring.

      

      Add the garam masala to the pan with the turmeric, chilli powder and a pinch of salt and cook for another minute, stirring. Add the tomatoes, tomato purée and 150ml (5fl oz) of water, stir well to combine, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface.

      

      Add the chicken to the sauce with a few tablespoons of water. Slowly bring to the boil, then reduce the heat and simmer gently with the lid on for about 20 minutes or until the chicken is cooked through and completely tender. Stir in the cream and simmer gently for a few more minutes until well combined. Season with salt and pepper.

      

      To serve, spoon basmati rice and chicken korma onto warmed plates and scatter over the coriander. Place the naan breads in a separate serving dish to pass around with the mango chutney.

       Butterflied Poussin

       Serves 4–6

      1 tbsp mixed peppercorns

      4 poussins, butterflied (ask your butcher or see method for instructions)

      4 large garlic cloves, peeled and finely chopped

      finely grated rind of 2 large oranges

      2 handfuls of fresh basil leaves

      4 spring onions, trimmed and finely chopped

      1 red chilli, seeded and finely chopped

      2 tbsp clear honey

      2 tbsp fino (dry) sherry

      150ml (5fl oz) olive oil

      salt and freshly ground black pepper

      lightly dressed green salad, to serve

      8

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