Kerry Leask was crowned Orkney Amateur Master Chef in 2015 thanks to her simple yet delicious menu, full of the very best Orkney food and drink. Take a look at her winning main course and dessert recipes below.
Pan-roasted duck with an Orkney raspberry sauce
For the duck topping:
- 2 teaspoons sea salt
- 4 teaspoons Demerara sugar
- 2 teaspoons cinnamon
Put this to the side
Score the skin side of the duck but not breaking through to the meat.
Place the duck in a hot pan so that when you put the duck in it sizzles. Place in the pan skin side down, removing the fat every few minutes from the pan. Do this for approx 10 mins or until the skin is browning. Remove the duck from the pan.
Sprinkle the mixture you set aside onto the skin side and replace the duck in the pan meat side down. Cook this for a further 10 mins and then turn the duck so skin side is down and sprinkle some mixture on the meat side for a further minute. Remove to rest on a board for 2/3 minutes and the slice ready to be served.
For the sauce:
- 100ml red wine
- 2 tablespoons rasberrylicious Orkney liqueur
- 100g raspberries
- 1 teaspoon arrowroot
Add the wine and liqueur to a medium pan and add the raspberries, then mix until they break up. Put a teaspoon of arrowroot in a cup with small amount of water and add to the sauce to thicken.
Orkney Fudge Pudding (makes two)
Put your oven on at 180c and grease moulds with butter.
- 100g brown sugar
- 75 ml double cream
- 1 Packet Orkney fudge, ginger flavour
- 2 tablespoons Ginger syrup (I use from a jar of stem ginger in syrup)
Kerry's Orkney fudge pudding with toffee sauce and ice cream Add the sugar to a medium pan, adding the cream straight away and mixing quickly. Chop the Orkney fudge into very small pieces and add to the mixture along with the syrup. Keep stirring and the let it bubble for about 3 mins until going thick. Remove from heat pour in a bowl and put in the fridge. Best practice is to have in the fridge 6 hours or more.
- 75g brown sugar
- 75g butter
- 1 egg
- ¼ teaspoons vanilla extract
- 75g plain flour
- Pinch of salt
Beat the butter and sugar until fluffy, add the egg and vanilla extract, then add the flour and salt. Mix until altogether. Put in the moulds but only half in each mould then get your mixture from the fridge and make two balls, put this in the mould and then top with the remainder of the mixture. Cook for 20 mins. Heat the remainder of the toffee gently, (I normally just put in microwave for 30secs) and put on the side for extra sauce.
For the ice cream:
- 75g caster sugar
- 4 egg yolks
- ½ pint milk
- ½ pint double cream
- ½ tin caramel condensed
- 3 tablespoons ginger syrup
- 1 packet Orkney fudge (ginger)
Whisk together the sugar and egg yolks, add to a pan on a medium heat and pour in the milk and cream, followed quickly with the fudge, caramel and syrup. Keep on heat until all mixed in (although some fudge bits will not mix in). Remove from the heat and sieve through so it's all smooth. Chill for 2/3 hours. If you have an ice cream maker then remove from the fridge and use that. If not, remove from the fridge and put in an air tight container and put in the freezer. It should be ready in 6/8 hours.
If you'd like to enter the 2017 event, find out more via the Orkney Food and Drink website.