NOTE: we suggest serving with steamed green vegetables and homemade potato wedges or roasted baby potatoes.

Ingredients

4 tbsp Duerr’s Thick Cut Classic Seville Orange Marmalade
2 tbsp Olive Oil
2 cloves garlic (sliced)
2 tsp Dijon mustard
A few sprigs of fresh thyme or lemon thyme, plus extra for garnish
8 chicken thighs boneless with skin
1 lemon or satsuma
Black pepper
1 tbsp flat-leaf parsley (chopped)

Method

1. Preheat the oven to 180°C fan/200° conventional/Gas 6 and prepare your side dishes.
2. In a large bowl combine the marmalade, olive oil, garlic, mustard and thyme leaves.
3. Score the skin of each chicken thigh a couple of times then add to the marinade and stir to coat. Leave in the fridge for half an hour if possible.
4. Arrange the chicken pieces in a shallow ovenproof dish and pour over any remaining marinade. Slice the lemon or tangerine and tuck in and around the meat. Place the dish onto a baking tray and cover loosely with foil. Bake for 20 minutes then remove the foil and baste the chicken with the juices. Return to the oven, uncovered for 30-35 minutes (depending on size) or until the chicken is completely cooked through and the juices run clear.
5. Season with black pepper and scatter over the chopped parsley and some extra fresh thyme.
6. Serve with your choice of side dishes.

The post Chicken Traybake With Marmalade And Mustard appeared first on Duerr's.

Ingredients

Dressing

1 heaped tbsp Duerr’s Half Sugar Seville Marmalade
1 tbsp cider or white wine vinegar
2 tbsp light olive oil or other mild vegetable oil (not extra virgin)
1 tbsp cold water
Pinch dried chilli flakes (optional)

Salad

60g pack diced pancetta (smoked or unsmoked)
50g fine green beans (washed)
50g baby spinach leaves (washed)
Small handful flat-leaf parsley leaves (whole leaves not chopped)
1 tbsp toasted walnuts or hazelnuts (roughly chopped)
Black pepper
30g hard Pecorino cheese

Method

1. First make the dressing by combining the marmalade with the vinegar in a medium sized bowl. Whisk to dissolve, add the water, chillies and then the oil and whisk again. Set aside. Alternatively place all the dressing ingredients into an empty and clean Duerr’s marmalade jar, screw on the lid and shake well.
2. Fry the pancetta in a non-stick pan until nicely browned then remove and drain on a piece of kitchen paper.
3. Steam the beans for a minute or two until just tender, then drain and cool in cold water.
4. Place the salad leaves in a serving bowl and scatter over the pancetta, cooled beans, parsley and nuts. Season with pepper (but no salt as there’s enough in the bacon and cheese).
5. Use a speed peeler to carefully shave the Pecorino over the top, then finish with a drizzle of the dressing.

The post Spinach, Pancetta and Pecorino Salad with Marmalade Dressing appeared first on Duerr's.

Time:  approx 25 minutes, plus 1 hour to marinade

Ingredients

For the marinade:

pinch turmeric
½ tsp ground coriander
2tbs soy sauce
1 lime, juice only
1tsp sugar
400g chicken breast mini fillets, or breast fillets cut into strips

For the sauce:

150g Duerr’s Crunchy Peanut Butter
200ml coconut milk
1 red chilli, finely chopped
1 tsp sugar
3-4 tbs soy sauce
1tsp lemongrass puree (optional)

To serve:

½ cucumber
3 spring onions, finely sliced
1 red chilli finely sliced
few sprigs fresh coriander, chopped

Method

1. In a large bowl, mix the marinade ingredients, add the chicken and stir to coat all the pieces. Cover and return to the fridge to marinate for at least an hour. Meanwhile, soak some wooden skewers in water
2. Once the chicken has had time to marinate, preheat the grill
3. Now make the sauce. Place all the ingredients into a saucepan and gently heat through while stirring. Turn off the heat, cover with a lid and set aside
4. Remove the skewers from the water and thread the chicken pieces onto the skewers then grill for 2-3 minutes on each side until cooked and golden. Ensure the meat is thoroughly cooked throughout
5. Using a speed peeler, make long ribbons of cucumber and mix with a few of the spring onions and the sliced chilli. Serve with the chicken skewers, garnished with coriander and spring onions and the satay sauce on the side for dipping

The post Satay Chicken appeared first on Duerr's.

Ingredients:

Duerr’s Blackcurrant Jam
2 tbsp olive oil
1 kg lean stewing beef, diced
2 onions, thinly sliced
2 carrots, peeled, sliced
2 garlic cloves, crushed
1 tbsp tomato paste
1 heaped tbs plain flour
1/2 tsp chilli powder
1 lemon, zested plus 1 tbs juice
375 ml beef stock
1/2 cup blackcurrant jam
Chopped flat-leaf parsley, to garnish
Creamy mashed potato, to serve

Method:

1. Preheat oven to 170°C.
2. Heat the olive oil in a large oven proof casserole dish over medium heat.
3. Add the beef, in batches, and cook until browned all over.
4. Transfer to a plate and set aside to rest.
5. Add the onion to the pan and cook, stirring, for 1-2 minutes until softened.
6. Add the carrot, garlic, tomato paste, flour and chilli powder.
7. Stir to combine and cook for a further minute.
8. Add the lemon rind and lemon juice, beef stock and blackcurrant jam (the liquid needs to just cover the meat so add a little water if necessary).
9. Season well with salt and pepper and bring to the boil, then place in the preheated oven and cook covered for 2 hours until the beef is tender.
10. Garnish with the parsley and serve with some creamy mashed potato.

The post Fruity Beef Casserole Recipe appeared first on Duerr's.