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I'm of to a pot luck dinner / piss up , and theme is catch , shoot it , brew it .............. I'm making stewed duck breast ( shredded ) in a white sauce with mushroomed and smokey baccon ,wrapped in fillo pastry . I want to add some water cress but don't no what to do ? Do I blanch or put in raw ? Any help please ! :)
Fresh watercress is delicious .... it will add a bit of crunch to your Duck.
Blanched watercress is great with Filo pastry.
Best way is to try it fresh and see what you think, If your not keen then give it a blanch and try it again.
Cheers
Pete
You must be sure of your source of water cress , if there is Liver Fluke in the area you do run a risk of catching fasciolosis eating raw watercress .
I blanched the watercress ,but was kind of wishing I had used your idea Pete ( raw)to give some texture . Was real nice though ,worked a treat , very pupolar considering there was loads of venni back steak , wild pork , and river run salmon to show it up .( no whitebait yet) :oh noes: Watercress was sourced less than 300 mts from a natural spring on a mates place . :thumbsup:
nothing like like watercress in a boil_up bro!:D
Never had a boil up ! Don't know enough bros :thumbsup:
Quote:
Originally Posted by Munsey
You must of had a very deprived childhood Munsey
You aren't really a Kiwi until you can cook a Boil Up for the boys.
My favourite is based on Bacon Bones, Spinach and Kumera.
Boil up always tastes better on day two and three if you can force yourself to leave some for leftovers that is.
Num num num .
Cheers
Pete
I just had a bit of pork and puha? For lunch for the first time.
Pretty good. Tasted like boiled pork.:rolleyes:
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I'm keen to try , I eat kinna and mutton birds so as far as being kiwi enough ?Quote:
Originally Posted by P38