International Women’s Day: Rosemary Shrager
Friend of Foodies Festival Rosemary Shrager is without a doubt one of the icons of female cooking in the UK. Loved by generations of foodies her delectable approach to food balances the contemporary methods of fine dining with the sensibility and warmth of traditional cooking. This International Women’s Day we take a moment to reflect on Rosemary’s contribution to women in the food industry, as she shares a recipe that’s perfect for alfresco dining in the cool of summer
Rosemary’s professional career includes a period working for Pierre Koffmann – at the internationally famous Tante Claire restaurant in London and also a period working for Jean-Christophe Novelli. She later went on to become Head Chef at Amhuinnsuidhe Castle from 1998 till 2002, running her renowned cookery course for hundreds of eager students over the four years before moving to Swinton Park where she led her cookery courses for ten years.
Smoked Duck Breast Salad with a Prune Dressing
Ingredients: Serves 4
200g Smoked Duck breast
1 bunch watercress
1 Frisee lettuce yellow leaves only
A small hand of tarragon leaves
Roasted Walnuts roughly chopped
For the dressing
1 teaspoon red wine vinegar
½ teaspoon Dijon mustard
100ml Sunflower oil
100ml extra virgin olive oil
Juice of ½ lemon
4 California Prunes soaked in water
Good pinch ground chili
First make the dressing, add the red wine and mustard into a liquizer and pulse to mix, now add the oils and lemon, pulse again, drain the California Prunes reserving the water, add to the oil mix with the salt and chili, and turn on until smooth. If a little thick add a drop of the prune water.
For the salad, if the smoked duck is whole slice very finely, wash the frisee lettuce, I tend only to use the yellow part only, if this is a large frizzes half is enough, if it’s a small lettuce you will need the whole one.
You can use a platter or place it on individual plates. Mix the frizzes, watercress and tarragon together in a bowl add a tablespoon of dressing mix carefully put onto the platter scatter the smoked duck breast and walnuts, when ready to serve drizzle a little dressing.