Have you seen the new M&S Food advert? Oh...my...god...it makes me hungry!
Their new season and adventures in imagination sees over 100 new ideas every month. I previously reviewed their taste adventure range with flavours from all over the world. They kindly gave me a selection of food to try from their new range including a delicious Autumn recipe.
First I tried some "posh dogs". American-inspired, meaty and smoky hot dog style sausages served in one of their delicious flowery buns.
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You will need:-
Method:-
Heat the oven to 190 degrees Celsius / 375 degrees Fahrenheit / gas 5 (170 degrees Celsius for fan ovens). In a small, ovenproof frying pan, heat 1tbsp of the oil. Season the duck breasts and fry for 2 – 3 minutes each side, until starting to brown. Transfer to the oven for a further 15 minutes, then remove and set aside.
Meanwhile, sit the plums, cut side-up, in a small roasting tin with the star anise. Drizzle over the port and soy sauce. Roast for 10 – 15 minutes, adding a splash of water to the tin if it becomes dry. Set aside.
Cook the noodles according to packet instructions, then drain and refresh under cold water. Heat the remaining oil in a small frying pan and fry the ginger for 2 minutes, until golden. Drain on kitchen paper.
Toss the noodles with the herbs and rocket. Divide among 4 serving plates and add the plums. Slice the duck breasts and arrange on top with the fried ginger, then spoon over any pan juices from the plums.
L x
Their new season and adventures in imagination sees over 100 new ideas every month. I previously reviewed their taste adventure range with flavours from all over the world. They kindly gave me a selection of food to try from their new range including a delicious Autumn recipe.
First I tried some "posh dogs". American-inspired, meaty and smoky hot dog style sausages served in one of their delicious flowery buns.
I am really not a fan of cheap hot dog sausages but I knew that M&S would make the best possible quality! They were really delicious and went perfectly with ketchup and American mustard. I made a beef chilli to put on top of one of them to make a posh chilli dog- it was delicious! Perfect reminder of summer BBQs and also a look forward to bonfire night with smoky hot dogs and toffee apples.
Cajun Pork Steaks & Crushed Potatoes
I love steak but have to admit I am only used to beef. These cajun pork leg steaks are made using only the finest cuts from butchers that they trust. They are ready to pan fry for a delicious spicy taste. I served mine with crushed potatoes, mushrooms and veg. They are SO succulent and delicious, M&S really know what they are doing!
Crushed potatoes:-
You will need:-
1kg peeled or scrubbed new potatoes
3 tbsp olive oil
4 spring onions, sliced
Method:-
Cook the potatoes in boiling salted water for about 15 mins until completely cooked through.
Peeling the potatoes isn’t essential, but gives a smoother finish to the dish.
Drain, tip into a bowl, and crush with the olive oil until broken but not mashed.
Stir through the spring onions and the olives, then season to taste and serve.
Duck Breast & Plum Salad
This recipe sounded amazing and it tastes even better! I always think about duck as being quite fatty but the breasts from M&S were superb!
2 tbsp olive oil
4 duck breasts, skin removed
8 plums, halved and stoned
1 star anise
3 tbsp port
2 tbsp soy sauce
125g rice noodles
Thumb-sized piece root ginger, peeled and cut into matchsticks
½ x 25g pack fresh coriander, leaves only
½ x 25g pack fresh mint, roughly chopped
4 handfuls rocket leaves
Method:-
Heat the oven to 190 degrees Celsius / 375 degrees Fahrenheit / gas 5 (170 degrees Celsius for fan ovens). In a small, ovenproof frying pan, heat 1tbsp of the oil. Season the duck breasts and fry for 2 – 3 minutes each side, until starting to brown. Transfer to the oven for a further 15 minutes, then remove and set aside.
Meanwhile, sit the plums, cut side-up, in a small roasting tin with the star anise. Drizzle over the port and soy sauce. Roast for 10 – 15 minutes, adding a splash of water to the tin if it becomes dry. Set aside.
Cook the noodles according to packet instructions, then drain and refresh under cold water. Heat the remaining oil in a small frying pan and fry the ginger for 2 minutes, until golden. Drain on kitchen paper.
Toss the noodles with the herbs and rocket. Divide among 4 serving plates and add the plums. Slice the duck breasts and arrange on top with the fried ginger, then spoon over any pan juices from the plums.
L x