These are followed by dishes such as confit
shoulder of beef with horseradish mash, pan-seared sea bass or pumpkin risotto, with a choice of desserts which change daily.
Taking inspiration from the railway location and the old import and export trade, the menu featured dishes such as a coffee and treacle infused ham hock, confit
duck leg and egg ravioli, beer braised daube of beef with a langoustine bisque sauce and a Secret Diners Club twist on fish and chips; cod loin, crispy cod skin, shrimp, salt cod and pancetta croquette.
One of the entrepreneurs to have benefited is Warwick-Warwickshire-based Ian de Courcy, who has launched Great British Confit
at Old Station Yard, Oxford Road, Marton, to become the first company in the UK to specialise in producing confit
products from UK game and livestock.
Here though, she's taking charge as chefs Phil Howard, Atul Kochhar and Claude Bosi answer the studio audience's culinary questions about everything from beurre blanc sauce, dry-roast spices, and the French technique of confit
CARROT CAKE & MASCARPONE ICING WITH CONFIT
Enjoy it with lasagna bolognese with buttery bechamel (but no tomato) or with a classic cassoulet of duck confit
, pork sausage and white beans.
For orange confit
, combine all the ingredients in a large pot and cook until light brown.
of duck leg with parmentier of potatoes with spiced red cabbage INGREDIENTS 4 creedy carver duck legs 50g table salt 1tsp ground cinnamon 1 freshly grated nutmeg 500g duck fat 1 medium red cabbage 100g redcurrant jelly 100g dark brown sugar 400g red wine 400g water 1 cinnamon stick 2 star anise 50g raisins 2 apples (grated) 2 medium potatoes 1 sprig of thyme 1 sprig of rosemary 1 clove of garlic Salt and pepper For the duck confit
To serve: Remove confit
potatoes from oil and foss with kale powder
The hospitality management students prepared a typical Hilton Cardiff menu of smoked haddock and spring onion risotto, followed by confit
pork belly and dark chocolate tart with orange and vanilla mascarpone.
4 crisp chicken confit
legs (whole legs; see recipe, opposite) 4 oz.
Specialities include French-themed dishes, with frogs' leg, duck confit
and creme brulee all on the menu.