***RECIPE*** Duck with Morello Cherry Sauce

You will need:

The Bay Tree Morello Cherry Sauce

4 Duck Breasts

Potatoes and Cabbage to serve

Salt & Pepper to season

Take 4 duck breasts and score skin with a sharp knife in a criss-cross pattern then season well with salt and pepper. Place the duck skin side down in a hot pan for 10 minutes, tip off excess the fat. Turn the duck over and cook for 2 minutes. Place the duck in a pre-heated oven at 200°C for 8 to 10 minutes depending on how you like your duck cooked, keep warm before serving. Pour the Morello Cherry Sauce in a pan and heat slowly then bring to the boil. Serve the duck whole or sliced, pour over the sauce or serve the sauce in a warmed jug. Serve with sautéed potatoes and Savoy cabbage. A deliciously rich supper!

***RECIPE*** Caramelised Red Onion & Goats Cheese Tart

You will need:

The Bay Tree Caramelised Red Onion Relish

Pack of puff pastry

Goats cheese

Balsamic Vinegar

Pre-heat oven to 200°C.  Roll out a pack of puff pastry on baking tray and lightly score a border 2cm wide making sure not to go completely through the pastry.  Spread a generous helping of Caramelised Red Onion Relish inside the border and top with slices of goats cheese.  Bake for 20 minutes at 200°C.  Drizzle the tarts with Balsamic Vinegar just before serving.  

***RECIPE*** Sticky Ribs

Chinese Style Sticky Ribs

You will need:

Ribs, water, Chinese Sticky Rib Sauce

Place approx. 750g of ribs in a roasting dish.  Mix half a pouch of Chinese Sticky Rib Sauce with 100ml of water and pour over the ribs.  Cover and cook in the oven at 180^oC for 40-45 mins or until tender.  Remove from the oven and glaze with the remaining half of the pouch of sauce and return, uncovered to the oven for a further 15 mins or until the sauce is thick and sticky.

***RECIPE*** Seafood Noodles

Seafood Noodles

You will need:

King Prawns, Squid, Noodles (fresh or frozen),

The Bay Tree Pepper, Lime & Chilli Stir Fry Sauce

Add noodles to a large pan of boiling water and boil for three minutes or until tender.  Drain, rinse under hot water and place to one side.  Shell and devein the prawns, clean the squid and cut into rings.  Heat a little oil in a wok and add the prawns, squid and Pepper, Lime & Chilli Sauce.  After 3-4 minutes add the noodles, keep tossing until heated through. 

Serve immediately and enjoy!