A taste of summer: Try Trish Deseine's cheerful June menu - The Gloss Magazine (2023)

HOMEMADE DUCK RILLETA WITH PICKLED STRAWBERRIES

Making rillettes from scratch—two to three hours of slow cooking in rendered fat—is a steamy, energy-consuming labor of love. Not surprisingly, I have a lazier and perhaps more organic (someone, somewhere, must be hunting!) alternative, which allows you to add whatever flavors your heart desires. Pickled strawberries also go well with cheese or cold meats and cold cuts

For 4-6
20 minutes of preparation
2-3 hours of cooling

Ingredients
3 confit duck legs
150 g duck fat
A small clove of garlic, peeled, crushed
2 tablespoons of pink pepper, slightly crushed
pepper to taste

For pickled strawberries

For one large jar
Preparation 5 minutes
5 minutes of cooking
Night rest

200 g of powdered sugar or powdered sugar
1 tablespoon of fresh tarragon, rosemary or thyme leaves
1 teaspoon mustard seeds, slightly crushed
1 tablespoon of soy sauce
250 ml of balsamic vinegar
250 ml of water
500 g of strawberries, peeled and cut in half

method
Heat the duck drumsticks in a pot until the fat renders and the meat is golden brown.
Separately, in another pan, heat the duck fat together with the pressed clove of garlic.
Remove the meat and skin from the bones, cut into small pieces, then mash finely with a fork, breaking them up with a little fat.
Mix with peppercorns, season with pepper. The duck will probably already be quite salty, but check and season if necessary.
Place the rillettes in a jar and cover with a layer of fat, discarding the garlic. Cool in the refrigerator until serving. It will keep for three or four days.

For pickled strawberries
Place all the ingredients except the strawberries in a saucepan and bring to a boil, stirring until the sugar dissolves.
Cool until slightly warm before adding the strawberries, as you don't want them to cook and become too mushy.
Transfer to a jar, cover and leave overnight. Strawberries will keep in the refrigerator for two to three weeks.
Serve the rillettes in a pretty jar or bowl, with a knife ready to spread on good crusty bread with a narrow fork for filling the pickled strawberries.

GRILLED SAUCE WITH ARTICHOKE, PEAS AND FETA

You can replace the feta with cream cheese and add some parmesan for an unusual touch. You can find a jar or container of grilled artichokes in the tapas section of the supermarket. Serve on the side with crunchy quinoa or other nutritious whole grain crackers for the perfect dip and bite!

for 4
10 minutes of preparation

Ingredients
1 jar (about 300 g) of artichokes roasted in oil
1 clove of garlic
150 g of steamed or steamed fresh or frozen peas
1 tablespoon of fresh parsley and mint
50g sera feta
sun and father
Lemon juice
olive oil

method
Put all the ingredients - with a spoonful of boiled peas for decoration - in a blender and mix until the mixture is quite smooth, but still interestingly thick.
Adjust the spices and texture with mild olive oil.
Garnish with pistachios, peas and herbs.

TABULEH WITH STRAWBERRY, ASPARAGUS, MOZZARELLA, STRAWBERRIES AND MINT

Here you can use lamb salad, arugula or a mixture of all three vegetables. Strawberries add a nice flavor to the mixture, and pickled strawberry liqueur can also be used as a topping.

For 4-6
Preparation 30 minutes

Ingredients
12 green asparagus
300 ml of boiling water
The same amount of finely ground bulgur wheat
2 mozzarella balls, drained
10-12 peeled and sliced ​​medium-sized strawberries
sun and father
Olive oil and balsamic vinegar or lemon juice for dressing
2-3 tablespoons of fresh parsley, washed and centrifuged
Pistachios for decoration

method
Preheat the oven to 190°C or 180°C Neff CircoTherm.
Drizzle the asparagus with a little olive oil, lightly salt and bake for about 15 minutes, until the ends are crispy and the stalks are soft. Leave to cool.
Place the bulgur in a large bowl, cover with boiling water, cover and let soak for 10 minutes, until it can be broken up with a fork.
Chop the asparagus, cut the heads into about 3 cm, and cut the stalks into small pieces of 1/2 cm.
Tear the mozzarella into small pieces.
Add all the ingredients to the bulgur wheat and mix gently.
Season to taste, garnish with oil and vinegar or lemon juice and serve garnished with more herbs and pistachios if you wish.

pork chops on a pan with sour cherries

It took a bit of work, it's a simple dish to cook and serve, but still tastes wonderful. Look for high quality free range pork and your taste buds will thank you!

for 6
25 minutes of cooking

Ingredients
Olive oil and butter for frying
6 nice thick pork chops
Wash 500 g of cherries and remove the stems
1 shallot finely chopped
100 ml of chicken, vegetable or veal stock
sun and father

method
Heat the oil in two pans.
Fry the pork chops in two parts in one pan over medium heat for 5-10 minutes, depending on how you like it. Then take them out and keep them covered with foil to keep them warm. Keep the cooking juices in the pan.
Cook the cherries in another bowl with the second portion of cutlets until they soften and start to release juice.
Add a little butter to the pork chops in a pan and melt them with the cooking juice, add the shallots and cook on low heat for a few minutes until they become transparent and soft.
Add the soup and mix everything together until it thickens and thickens.
Add the cherries together with their juice and pour over the cooking sauce and add the rest of the liquid from the remaining chops.
Season and serve immediately by spooning the cherries and sauce over the warm cutlets. Serve with warm buttered mashed potatoes and green beans on the side.

CLASSIC GÂTEAU FRAISIER WITH JIROVANA FLOWER

Warning! You'll need an acetate cake collar - find these at stuff4cakes.ie to keep the all important edges of the cake clean, a small cake spatula and a 20 or 22cm loose 8 or 10cm high cake tin with a loose bottom. Ready-to-use Bake-O-Glide baking and slicing pans are important, followed by green almond paste. When equipped, it's a doddle.

For 6-8
40 minutes of cooking
30 minutes of assembly and decoration
Night cooling

Ingredients

Sponges
100g of powdered sugar
3 large eggs
100 g of wheat flour
30 g of melted unsalted butter, cooled

For vanilla cream mousse
3 egg yolks
75 g of powdered sugar
35 g of corn starch
500 ml of whole milk
1 stick of vanilla
125 g of soft unsalted butter

For assembly and decoration
Elderberry syrup
100 g of green almond paste
500 g of strawberries, washed, peeled
Black lilac blooms

method
Sponges
Start making the biscuits. You can bake one round sponge cake, cut it in half like I did, which gives you slightly thicker layers, or bake it on a rectangular baking sheet and cut two disks.
Preheat the oven to 180°C or 170°C Neff CircoTherm.
Grease and line a mold with a diameter of 20 or 22 cm with a loose bottom.
Beat the sugar and eggs together with a mixer for a good 4-5 minutes until they are almost white, foamy and pale, leaving a ribbon when you remove the whisk.
Sift the flour through a sieve and gently mix it with the melted butter.
Pour the mixture into the mold and bake for about 25 minutes, until a toothpick comes out clean, the top turns golden, and the sides of the cake pull away from the mold.
Remove from the oven and allow to cool, then remove and allow to cool completely on a wire rack.

For vanilla cream mousse
To make the mousse cream, beat the egg yolks and sugar until the mixture becomes very pale and doubles in volume, then stir in the cornmeal.
Boil the milk with the split vanilla pod in a large pot. Let it cool a little, then mix the egg yolk with the sugar with a wooden spoon. Remove the split vanilla pod, scrape out the seeds with a small spoon, return to the mixture and discard the pod.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the cream begins to bubble and thicken. Reduce the heat and cook, stirring constantly, for a minute. Remove from heat and cover with cling film to prevent a skin from forming. Leave to cool at room temperature.
This mousse must be at the same temperature as the softened butter so that they combine flawlessly. Return the cream to the mixer bowl and beat together with the butter, adding in two or three parts.
When the cream is compressed and becomes smooth, put it in the refrigerator to cool.

For assembly and decoration
Cut the cooled biscuit into two discs. Line the bottom of the mold with baking paper and the sides with an acetate pan, then press the first biscuit.
Dilute elderflower syrup with a little water and apply to a sponge.
Take about 8 strawberries, making sure they are as equal in size as possible, cut off the base so they stand flat, then cut them in half. Arrange them with the cut side out around the biscuit base. Press them together and onto the sponge to form a neat, even line around the cake.
Using a pastry bag or a small pastry spatula, press the mousse cream into the spaces between the strawberries, all the way to the tops.
Spread a thin layer of cream on the bottom of the biscuit, and place a layer of roughly sliced ​​strawberries on top. Finish by filling the space with the rest of the mousse cream, then cover everything with another biscuit.
Press gently to align and form all the pieces together. Spread the top part of the biscuit with a little elderberry, then cover the cake in the form with transparent foil and let it cool and put it in the refrigerator overnight.
To decorate, roll out the green almond paste and cut out a neat circle using a tin insert. Apply the paste on the cake. (I braided in leftover paste to cover my slightly ragged edges!)
Decorate the top of the cake with sliced ​​strawberries and flowers, then carefully remove the cake from the wrapper and serve.

Neff induction hob by Trish Deseine.www.neff-home.com/ie