Recipe(tried): Fathers Day Menu from S. Africa - Broccoli Soup and Sesame Toasts, Roast Duck, Onion Patties, Green beans in garlic and lemon butter, Treacle Tart

Morning all,
I hope you all had a lovely fathers day this is what i served The soup I ve posted before and as its a family favourite i thought it would go down well especially as its very cold here at the moment.

Broccoli Soup and sesame toasts
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Here,s the soup

Soup

1 tbsp butter
1 tbsp oil
1 onion diced
2 potatoes cubed
1 lb broccoli
3 tbsp wine white
3 cups chicken stock
Salt/pepper to taste
1/2 to 1 cup cream

saute onion in oil/butter mix till soft.Add pots.+ broc.Add wine and stock bring to boil,reduce heat,cover and simmer about 30 mins.Puree(the hand held ones the best)Place back in pan,season then reheat gently with cream.

To go with
Toasts
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Slice then toast italian bread 1 side only.Mash 1/2 cup ricotta cheese with 1/2 cup goats cheese .Spead over untoasted side sprinkle with sesame seeds and toast till golden.
For the main course i roasted a duck we have,t had one in ages and this one turned out so nicely and the sauce was wonderful!!!!!!

ROAST DUCK
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For the roast duck with orange sauce you will need:1 duck
4 oranges
2 cloves of garlic, crushed, but not chopped up
2 tablespoons of marmalade
1 teaspoon fresh ginger, chopped
1 teaspoon cornflour, dissolved in 1/3 cup water
1/2 cup dry white wine
1/3 cup brandy
Place duck on rack of roasting pan in an oven preheated to 160 deg. C. Quarter one orange and place it in the cavity of the bird, along with the garlic, ginger and marmalade Roast bird for about 90 min until skin is crispy and brown. Place on serving platter and keep warm Pour excess fat from roasting pan and add the wine. Reduce by half, then add the brandy and orange juice, stir through. Then add the corn flour and heat until sauce thickens. i served the duck with crisp roast potatoes and onion patties because my husband loves them

ONION PATTIES
*****************3/4 cup flour
1 Tbsp. cornmeal
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
1-1/2 cups finely chopped onions

Mix dry ingredients together, then add milk. Batter should be fairly thick. Add onions and mix thoroughly. Drop by spoonsful into deep fat. Flatten patties slightly when you turn them. We also had Green beans

Green beans in garlic and lemon butter.
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Simply top and tail green beans. Melt a blob of butter (or a dollop of olive oil - the choice is yours) in a large saucepan. Coarsely chop a couple of cloves of peeled fresh garlic. When the butter or oil is hot, drop the beans into the saucepan and stir fry for a minute or two, then add the garlic. Keep tossing the beans and garlic until well coated and flavoured. The beans must be almost done, but still firm. Then add a generous scattering of white pepper and two tablespoons of fresh lime or lemon juice (the bottled version is fine). Remove from heat but let it sit in the covered saucepan until serving time. Now for dessert!!!!!!!!!

Treacle tart i find most people like and this rec works so well and the filling is nice and gooey,lots calories but lovely for a treat I served it with whipped cream and fresh gooseberrys.

Treacle Tart
***************Pastry
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8oz plain flour
pinch of salt
5oz unsalted butter, diced
4tsp caster sugar
4tbsp iced water
2 egg yolks
Filling
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1 medium tin golden syrup
grated zest and juice of 1 lemon
16 heaped tbsp fresh breadcrumbs
1tbsp freshly grated and pulped root ginger
Sift the flour and salt into a bowl and work in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar. Mix 3 tablespoons of iced water and the egg yolks together, and then stir into the pastry mixture. Mix to a firm dough, adding more water if necessary, but don't get the mix too 'wet'.
Roll out the pastry 1/4 inch thick and use to line a greased, floured 10 inch pie dish. Prick the pastry lightly, taking care not to puncture the base right through.

For the filling, warm the syrup to a flowing consistency and add the lemon zest and juice and the breadcrumbs with the ginger. Pour into the pastry case and bake in a preheated oven at 180C/350F/gas 4 for about 30-40 minutes, until the pastry edge is almost browned. The filling will go quite chewy if left until completely cold so ensure that you serve this tart on the warm side. Traditionally it is enjoyed with custard. Hope you like what I served,there certainly was nothing left!!!!!!!

love Julie