Lifestyle – style dispenser

Duck like no other

Published on September 29, 2018September 30, 2018 by wojtekvanportekLeave a comment

It has been a while since I last had duck in my kitchen. Mostly because I used to enjoy my portion of Duck Confit when travelling to Paris a good few times a year. And from my own experience no one does it as good as in France. So instead of messing with a rather traditional meal, I decided to rebel and roast the duck breasts in a more unusual way – poached with rhubarb and cashew nuts. The result speaks (and tastes) for itself! 😋

Step One:
Season the duck breasts with salt, pepper and rub with thyme .
Marjoram could also work if you prefer a stronger flavour.
Place them skin down on a pre-heated heavy bottomed pan and fry for 7-8 mins. That’s the best way to keep the meat succulent and avoid it drying out. Finish with turning the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Cook for 15-18 minutes, depending how you like your duck cooked.

Step Two:
Place the rhubarb stems in a pot, season it with a sprinkle of thyme, cashews nuts and a few drips of honey. Cook it for 10 mins, keeping a lid on the pan, until softened. If you like it more “al dente” then check it after 7 mins with a fork to see if the stems are firm enough to your liking. I like mine soft and juicy 🙂

Serve on poached rhubarb with nuts caramelised in honey and thyme.

Reinvented chicken sandwich.

Published on August 12, 2018 by wojtekvanportekLeave a comment

This moment when you realise that there is quite a sizeable chunk of chicken after a Sunday roast. What to do with it?
Or rather how to make it tasty in an inspiring way for a hot August?
My Mum used to shred leftover pieces of a roast and season ot with salt and pepper , garnishing with a bit of mustard on top, and serve it on toasted sourdough. So it wasn’t difficult for me to give life to this memory and elevate it with some more seasoning.

Place a tablespoon of butter on the frying pan. Once butter has melted add sprinkle generously with a tbsp of paprika ( smoked paprika if like me you prefer a strong flavour) follow this with a pinch of turmeric. When all blended add a handful of shredded chicken and sprinkle an additional amount of paprika. Then it’s up to you as to how flavoursome you want your chicken – you could opt for an extra tablespoon of paprika rather than pinch. You will see how beautifully coloured the chicken becomes.

At this moment you can turn the heat off and stir gently all together to blend everything evenly.
When ready place the mixture on toasted sourdough and grate parmigiano regiano cheese, and add sliced avocado.
Finish with chopped spring onion to compliment the flavour.

enjoy! x

Sweet tooth Sunday

Published on March 11, 2018March 11, 2018 by wojtekvanportekLeave a comment

Dutch Baby, so fashionable these days, is nothing else but the pastry my Mum used to make for my siblings and I when we were in need for some dessert fix. Now that I’m older it doesn’t surprise me why that was her fix of choice. It’s surprisingly easy to make it, takes minutes to bake it and above all it looks rather spectacular whether you’re an adult or child in need of sugar rush.

So, baking this kind of pancake- Yorkshire pudding- pastry was not only fun but also a nostalgic carefree flashback of a sweet times with my sweet Mama.

To make this 26cm size pastry you need:
3 whole eggs
100g plain flour
1 tbsp of caster sugar
pinch of sea salt
1 vanilla pod
150ml whole milk
large tbsp of butter of any kind

Preheat the cast iron pan in oven at 220C.
Place the eggs and sugar in a blender, mix them well.
Add milk, vanilla beans from the pod, salt and the flour to achieve a smooth batter.
Take the hot pan out of oven and melt the scoop of butter.
As soon as butter has melted, pour the batter into the pan and place it in the oven for approx. 20 mins.

Once golden brown and high in size, take it off carefully out oven and garnish with seasonal fruits and icing sugar if you like it.

Razor clams…Flavour sharp!

Published on November 2, 2017November 2, 2017 by wojtekvanportekLeave a comment

One of good things about the weekend is that local fishmongers are very freshly stocked with their “catch of the day”. I love that feeling when standing in front of iced shelves fully covered by sea food and you just simply don’t know what to buy?
Every time when I think I’ve had enough time to make a decision whilst queueing, and I hear “what can I get you, Sir?”, my fishmonger can read from my eyes – I DON’T KNOW! Are you after some fish? Had it last time, I reply back. Scallops? He continues. Not this time. Why don’t you have a bunch of Razor clams? Why don’t I! I reply enthusiastically. Never mind the inpatient clients behind me, waiting to be served. I just got I didn’t know I wanted! Which makes my weekend a bit more exciting.

Razor clams are this type of seafood which doesn’t require a lot of preparation; good old salt and pepper plus, shaved shallots, butter and ginger…and they’re ready to go in the oven!
Roast them at 200C for about 10min on greaseproof paper, turning the tray around to ensure that clams cook evenly. Once they open, sprinkle generously freshly grated gruyere cheese and roast for another 5mins until cooked through.
Once they’re ready, serve on a piece of bread or baguette, garnished generously with chopped parsley or chives.

PS. Just make sure the clams are rinsed throughly of sand before seasoning them.

ENJOY !

Three colours

Published on November 18, 2015November 24, 2015 by wojtekvanportekLeave a comment

All of them in pleasant tones. Looking rather handsome. Although each Guide was published separately, placed together on the book shelf, or decorating your coffee table, the Monocle series of these books look as interesting as their contents. Invented by Tyler Brûlé – a big believer in the printed paper, and Andrew Tuck, editor of the magazine; this trilogy is a tasteful guidance of easy style and how to master life’s details. Why quality is above quantity and how to make a difference when it comes to making success in business.
Books that won’t go out of fashion. Pardon me, style.