Posts Tagged ‘New winter menu - slow roasted duck leg’

Slow cooked comfort food

Tuesday, May 18th, 2010

Long, slow braises, roasts, and poaching.

That’s all I can think of at the moment as I look at the dreary weather outside.

This week will be osso bucco with roasted autumn vegetables.

Next week I might put on the Moroccan lamb tagine, or slow braised duck leg, or pork neck poached in master stock…

I have to stop now, and run down to the butcher to find something to cook today.

So if you’re feeling cold and miserable come into Angel and try something comforting and hearty.

Thanks, Alex.

Tags: , , , , , , , , , , , , , ,
Posted in Uncategorized | No Comments »

Winter is coming, new menus, yum!

Tuesday, April 28th, 2009

Well by the wind and temperature outside it seems that winter is on it’s way.

That’s good news for us though - new menus and a good excuse to tuck into rich, hearty and very tasty winter fare.

A new menu addition will be our duck leg.

The duck legs are slow roasted for 5 to 6 hours in a low oven with a nice bottle of red, and our secret herbs and spices. The meat quite literally is falling off the bone. The duck leg is served on a mushroom risotto and the richness of the duck is balanced with the sharpness of balsamic red cabbage.

Sounds pretty good eh? Mmm, I’m getting hungry, time to go to work and experiment some more!

Tags:
Posted in Uncategorized | No Comments »