Crispy skin confit duck

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Winter is all about comfort food - think rich sauces, creamy carbs, succulent roasts...and this dish has it all. Serve it with a side of fresh winter greens, a smooth glass of red and you've got yourself a heartwarming dinner. 

Ingredients
4 confit duck legs
1 punnet bunapi-shimegi mushrooms
1 punnet oyster mushrooms
1 enoki mushrooms
200g spinach
4 large potatoes, washed and peeled
60g butter
80mL cream
100mL red wine jus (prepared beforehand)
Salt and pepper

Method
Put potatoes on to boil.

Sear duck legs skin side down to crisp the skin, then finish in the oven (skin side up) to heat all the way through.

Mash potatoes with cream and butter, season to taste.

Sautè mushrooms, season with salt and pepper and add spinach till wilted.

Heat red wine jus.

Plate up with duck leg on top of mushroom/spinach, pour jus over and add mash on the side. 

Seasonal Spotlight: Beetroot

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This colourful Autumn favourite is a superfood stand out, perfect for brightening up a fresh salad, crisping up to accompany a juicy roast, or adding a burst of flavour to a risotto!  

You'll be doing your body a favour too; beetroot are a great source of Iron, folate, and Vitamin C, perfect for strengthening your bones and boosting your immune system. Recent studies have also shown that the high nitrate levels in beetroot are very effective at lowering blood pressure! 

Here at the Pantry Manly we use beetroot in our mushroom and beetroot bruschetta, served on sourdough with goats curd and pine nuts and drizzled with olive oil. The perfect tasty and healthy starter!

Braised Beef Ragu

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Cooler weather is the perfect time to indulge in some carb heavy meals, and we have just the thing. Our new braised beef ragu with tagliatelle and generous amounts of parmesan is the perfect warmer, best paired with a smooth glass of red!  

Ingredients:

800g of diced beef brisket
1 onion, diced
1 leek, sliced
1 bunch of celery, sliced
1 parsnip, diced
800g of tinned tomatoes
1L of beef stock
1 bunch of oregano, chopped
1 bunch parsley, chopped,
100g parmesan, finely grated
800g tagliatelle
Salt and pepper to taste

Method:

Brown the diced beef brisket in a pan, and sweat the veggies in a pot. Once the beef is browned, add it to the pot with the veggies, and then add the diced tomatoes and beef stock. Lightly season.

Cover the pot and bring it to a gentle simmer, keep it covered and continue to cook until beef is tender and breaks up when push gently with a fork (approx 3-4 hours).

Once nearly ready (30 mins remaining), add oregano and stir through and adjust the seasoning to taste.

Blanch pasta and stir through the ragu, plate up into bowls and sprinkle the parmesan and parsley on top.

Valentines Day at The Pantry Manly

It's the most romantic night of the year, so why not treat your special someone to a delicious meal by the ocean? Here at The Pantry Manly we're offering a $90pp Valentines Day set menu that will showcase some of our best dishes made with the freshest local produce, see the menu below. There will be two seatings, 6pm or 8:15pm. Book your tickets now by emailing info@thepantrymanly.com

We are also participating in the charity initiative, A Table to End Hunger, where a (six course) dinner, with paired wines for two on Valentines Day will be up for auction. The proceeds of the auction will go towards 'The Hunger Project,' a worthy cause to eliminate world hunger by 2030, something we're very passionate about here at The Pantry Manly. Check out their website here for details! Happy Bidding! 

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RECIPE OF THE MONTH: Roast rack of junee lamb & mint sauce

Christmas is just around the corner, so there's no better time to serve up a delicious, succulent lamb roast. Our roast rack of lamb with mint sauce is the perfect addition to any family Christmas lunch, best enjoyed with a smooth glass of red!

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Ingredients
Serves 4
2 racks of lamb, frenched (16 ribs) 
200g ofresh lasagne sheets
250g  fresh ricotta
200g spinach
300g field mushrooms, sliced
300g portobello mushrooms, sliced
200g roast chestnuts
4 tablespoons mint sauce
1 bunch oregano, chopped
1/2 bunch sage, chopped
200g butter
150mL red wine jus
50g finely grated parmesan
Pinch nutmeg
10g flour mixed with water (to stick down lasagne sheets)
Salt & pepper to taste

Method
Heat 80g of the butter in a large pot until bubbling, then remove from the heat and add spinach. Stir through until half wilted and well coated with butter. Addthe ricotta and nutmeg, mix thoroughly and season to taste. Heat 60g of the butter in a pot, add mushrooms and cook till tender, then add oregano and season to taste.

Preheat the oven to 180 degrees. Lay thelasagne sheets out and spread themushroom mix on one layer, and spreadthe ricotta mix across two other layers. Roll together and brush with flour and water mix. Cut into sections about 1.5 inches thick, wrap in baking paper and scrunch up the ends. Place in oven and cook rotolo in paper till crunchy on theoutside. 

Divide lamb into portions with two ribs in each portion and cook in pan or on theBBQ. 

To make the sage butter, melt theremaining butter in a pot and stir until it bubbles. Continue stirring butter until solids turn brown and it gives off a nutty smell, remove from heat and add sage. Then warm up red wine jus.

To plate up, drizzle the sage butter overthe rotolo and chestnuts, then top with grated parmesan. Place the lamb on top of a layer of mint sauce and pour over the red wine jus.

SEASONAL SPOTLIGHT: TOMATO

Tomato season is upon us! From cold salads to warm dishes with a healthy drizzle of olive oil, Tomatoes are a versatile summer favourite. Juicy and brightly coloured, their fresh acidic flavour is the perfect addition to any dish. 

While tomatoes are great tasting all year round, it's in summer that their aroma and sweetness is really enhanced. We love using tomatoes in our dishes, especially in our take on the Italian favourite, Caprese Salad.

The rich flavour of the tomatoes are complimented by the creaminess of fresh buffalo mozzarella and is best enjoyed with a glass of crisp white wine. 

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RECIPE OF THE MONTH: Queensland spanner crab & king prawn spaghetti

Feeling like something indulgent but still want to keep things fresh? Our Queensland spanner crab & king prawn spaghetti is sure to hit the spot. With a rich fragrant sauce combined with juicy fresh seafood, it goes down perfectly with a crisp glass of white wine.  

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Ingredients
- 1/2 a teaspoon of saffron
- 1/2 a teaspoon of dried chilli flakes
- 1 clove of garlic
- 30mL of water
- 15mL of olive oil
- 300g of unsalted butter
- 24 raw prawn cutlets
- 320g of spanner crabmeat
- 1kg of spaghettini
- 50mL of lemon juice
- 1/2 cup of toasted panko breadcrumbs
- 1/2 cup of parmesan cheese
- Wedges of lemon
- Salt and pepper to taste

Method
Cut the butter into cubes and allow it to soften at room temperature. Put a large pot of water on to boil and add a dash of olive oil to help prevent the pasta from sticking.

Combine saffron, dried chilli, garlic, oil and water in a pot. Simmer the mixture until it almost becomes a paste; leave it off the heat to stew for 20mins. Mix this paste with the butter till well combined.

Heat a pan and add half of the butter mixture, add the prawn and after 30 seconds add the crabmeat. Sauté in pan, stirring and mixing well to keep butter emulsified. Put pasta into boiling water, continue cooking crab and prawns, deglazing with lemon juice as required.

Once pasta is cooked al dente, drain and add to crab and prawn mix. Add the rest of the butter mixture and stir it through to make a sauce and coat the pasta. Plate into bowls and top with the toasted panko breadcrumbs. Top with grated parmesan and serve with a lemon wedge. 

Wine dinners at The Pantry Manly

Last month, The Pantry Manly collaborated with Brokenwood Wines over two nights to host a variety of Brokenwood members and Manly locals. Brokenwood's newest wine releases were complimented by a five-course menu designed by our head chef Johnny. 

We love bringing together good food and good wine by hosting nights like these! If you're a wine label looking for the perfect spot to host a paired wine tasting, then contact us on (02) 9977 0566