Roast Quince Fool With Madeira Recipes

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.

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.

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.

Steps:

• In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin.
• Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator.
• Remove meat from marinade; reserve liquid.
• Heat oil and butter in a large skillet on high; brown meat on all sides.
• Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top.
• Cover and cook on low for 9 to 11 hours, or until meat is tender.
• Remove to a warm platter and prepare sauce.
• Turn slow cooker/Crock Pot to high.
• Combine cornstarch and water; stir into the sauce mix.
• Add Madeira and orange slices and continue cooking for 15 minutes.
• Taste and adjust seasonings.
• Pour sauce over meat.
• Serves 6 to 8.