January is flying in and thankfully we are keeping very busy. I was in Rome last week for two days to record the final voiceovers for Grandma's Boy. It was a fresh reminder of just how heartily they eat over there and the over flowing pots of pasta coated in tomato sauce with raddichio and scarmoza cheese, thinly sliced prosciutto and sweet treats made it clear that the Italians don't take to the January diet season as easily as we Irish do!
After a Sunday off cooking duties it was back to work this week, with pitching meetings for SKOFF Pies and some filming in my home kitchen. Yesterday I arrived in Stockholm for even more filming for a rather exciting project, which will all be revealed in the next few weeks, but I can tell you, that the Swedes will be seeing a lot more of my recipes over the coming months!
It is a bit strange to be back in Sweden so shortly after our Christmas break which was spent in Gothenburg with Sofie's family. It was calm and quiet and we made plenty of time for long walks in the forest and evenings spent with friends. Two of my favorite places for Winter walks close to Gothenburg is Tjoloholm Slott surrounded by deep forest and the island of Marstrand which becomes a favorite destination for bathers during summer time. Both places look incredibly dramatic during the Winter.
I would love to be in my kitchen a little more than I am at the moment as there are is such an exciting array of seasonal ingredients available. Namely, citrus fruits which are smack bang in season. In my vegetable garden, which has now turned into an outdoor fridge, I am still picking the last beetroot, brussel sprouts, chard and kale. I've been meaning to post this recipe for this fresh and vibrant roast duck, beetroot and orange salad since before Christmas and right now seems just about as good a time as any. It's an exciting combination of flavors, the bright smack of orange segments cuts through the fattiness of the warm aromatic duck and the roast beetroot adds an earthy tone to the whole affair.
Continue to the recipe for Roast Duck, Beetroot and Orange Salad…
