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- Credit: Dairy-free granadilla and ginger cheescake
- Credit: Seared duck breasts with granadilla sauce and wilted leafy greens
Recipe Of The Month: Sweet Granadilla
Dairy-free granadilla-and-ginger cheescake (Serves 4-6)
For the base:
150g pitted Medjool dates
2cm piece root ginger, peeled and roughly chopped
For the cheesecake mixture
300g unroasted cashew nuts, soaked in water overnight
185ml almond milk
Juice of 1 lemon
75g coconut oil, melted
4 tbsp dark agave syrup or honey
Seeds from 1 vanilla pod
Pulp of 4 granadillas
1- Line a 20cm springform cake tin with baking parchment. Blitz dates, almonds, ginger and a pinch of salt in a food processor until crumb-like in texture.
2- Tip into the tin, press down firmly to make an even base, then place in the fridge.
3- Drain and rinse cashews, then combine them with the almond milk, lemon juice, coconut oil, agave syrup/honey, and vanilla in a blender, and blend until smooth and creamy. Pour the mixture into the tin, then swirl the granadilla pulp through it, not to completely mix it in.
4- Place in freezer for about 4 hours, until set. Remove from freezer 10-15 minutes before serving, to allow the cheesecake to thaw slightly.
Seared duck breasts with granadilla sauce and wilted leafy greens (Serves 4)
4 duck breasts
2 tbsp soy sauce, plus extra for seasoning
1 garlic clove, crushed
Pulp of 6 granadillas
Juice of 1 orange
1 star anise (optional)
1 tsp honey
500g in-season leafy green (chard, spring greens, cabbage, spinach or kale), with thick stalks removed and leaves roughly chopped
1- Marinate duck breasts in soy sauce for a minimum of 20 minutes. Preheat the oven to 180ºC/350ºF/Gas 4.
2- Remove the duck from the marinade, then score the skin with a knife. Place the duck skin side down in a cold frying pan, then place over a medium heat and fry for 6-8 minutes. Turn over and cook for another 2-3 minutes, then finish cooking the duck in the oven for 5-10 minutes. Remove the pan and cover with foil for 10 minutes.
3- Fry the garlic until soft. Add the granadilla pulp, orange juice, star anise (if using) and honey. Bring to a boil and simmer for 5 minutes. Pass the sauce through a metal sieve, then pick out some of the black seeds and add back for decoration.
4- Before serving, take leafy greens and plunge into a pan of into boiling water. Leave in pan until just wilted. Drain and return to pan, adding olive oil, salt and pepper.
5- Slice each duck breast at an angle and serve with the greens, drizzled with some of the sauce.
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Recipes developed by Lucy-Ruth Hathaway.