Roast Quince Fool With Madeira Recipes

ROAST QUINCE FOOL WITH MADEIRA

Steps:

• Heat oven to 180C/160C fan/gas 4. Arrange the quince in a greased roasting tin or casserole and scatter over the sugar and vanilla seeds, throwing the pod in too. Add the orange zest and lemon juice, and pour over the madeira and 100ml water. Cover with foil and roast for 25-30 mins until the quince are pink and very tender.
• Leave to cool, then blitz half the quince into a purée and finely chop the other half. Reduce the roasting juice in the pan to a syrup. Stir the purée and finely chopped quince together. Whip the cream to soft peaks and fold through the Greek yogurt and a little of the syrup. Layer in glasses with the quince mix and syrup. Chop a few hazelnuts to sprinkle on top and serve.

BEEF ROAST WITH TOMATO MADEIRA SAUCE

Steps:

• Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside.
• In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
• To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast.
• Cover and cook on low setting for 8 hours.

ROAST FILLET OF BEEF WITH MADEIRA-MUSHROOM SAUCE

Steps:

• Sprinkle meat with salt and pepper; rub all over with the oil.
• Place in small, shallow roasting pan.
• Put pan on bottom rack of oven; bake at 350* for 25-30 minutes.
• Turn once or twice.
• Remove from pan; cover loosely with foil.
• Spoon fat from pan.
• Put pan on stove top; add mushrooms, (a little salt and pepper is nice here) cook until mushrooms are lightly browned.
• Add shallots, cook and stir briefly.
• Add wine; cook and scrape the pan to loosen browned bits.
• Reduce by half; add broth, tomato paste, and juices that have accumulated around roast.
• Cook on high for 4 minutes.
• Swirl in butter and parsley.

OLIVE OIL AND QUINCE PASTE MADEIRA CAKE

Steps:

• Preheat the oven 175°C and grease and line a loaf tin with baking paper (about a 1 Litre capacity).
• Place the orange and lemon zest with the caster sugar in the mixing bowl. Rub the zest into the sugar until most of the sugar has turned into a nice lemony colour (this infuses the sugar with the citrus oil).
• Stir in the flour, cinnamon, salt and baking powder.
• In a separate bowl, whisk together the oil, eggs and orange juice.
• Beat the wet ingredients into the dry ingredients until you have a smooth batter.
• Spoon a third of the batter into the loaf tin and scatter over about half the diced quince paste. Spoon another third of the batter, scatter some more quince paste over then pour the remaining mixture over the top.
• Bake for 10 minutes then dot more quince paste over the top.
• Bake for a further 30 minutes or until it's well risen and a skewer comes out clean when inserted into the cake.
• Remove from oven and allow the cake to completely cool in the tin.
• Dust the top with icing sugar and serve with a dollop of marscarpone and fresh orange slices. Store the cake in an airtight container (it'll keep for a week).

ROAST QUAIL WITH CRANBERRY MADEIRA SAUCE

Steps:

• In a saucepan combine the cranberries, the brown sugar, the apple juice, the cranberry juice, the Madeira, the nutmeg, the ginger, the mustard, 1/2 cup of the broth, 2 tablespoons of the butter, the zest, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until it is thickened and the berries have burst. Strain the glaze through a fine sieve into a bowl, pressing hard on the solids and discarding them. The glaze may be made 1 day in advance, kept covered, and chilled, and reheated.
• Transfer 1/2 cup of the glaze to a small bowl and reserve it. In a large ovenproof skillet heat remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it brown the quail, turning them, for 4 minutes, and arrange the quail breast side up. Baste the quail generously with some of the remaining glaze and roast them in the top third of a preheated 450°F. oven for 10 minutes. Reduce the heat 400°F. and roast the quail, basting them with some of the remaining glaze every 10 minutes, for 40 minutes more, or until the leg meat is no longer pink. Transfer the quail to a plate, discard the string, and pour off the fat in the skillet.
• Deglaze the skillet with the remaining 1/2 cup broth over moderately high heat, scraping up the brown bits, stir in the reserved 1/2 cup glaze, and boil the mixture, whisking, until it is thickened. Strain the sauce through a fine sieve into a heated sauceboat and season it with salt and pepper. Arrange 2 of the toasts on each of 6 dinner plates, top each toast with 1 of the quail, and serve the sauce with the quail.