insideKENT Magazine Issue 35 - February 2015 | Page 74

FOOD+DRINK THE UNIQUE OAST TO HOST PHOTOGRAPHY BY LLOYD PESTELL AND PAUL BROADRICK, ON BEHALF OF COURAGE MEDIA Specialising in gluten-free, wheat-free and dairy-free table treats, Kent-based producers, Oast to Host, aspire to create some of the most scrumptious savoury and sweet dishes on the market. Founded by culinary duo, Claire Forster and Sally Black, two years ago, Oast to Host is proud of its 'gluten-free, wheat-free, but not an apology' philosophy – and it shows. Supplying a number of delis, farm shops, cafés, pubs, and individuals, its expertly crafted products won three Guild of Fine Food's Great Taste Awards in 2013, and after rebranding last year, the business is now preparing to launch on a national level. Moreover, what with Valentine's Day just around the corner, it seemed only right that the fabulous pair share their choice of handpicked recipes, perfect for that romantic meal with your true love. Whether you adhere to a gluten-free or wheatfree diet or not, trust us, you're sure to enjoy what follows... Canapés in gluten-free shortcrust pastry cups (serves 2) A simple and delicious starter, impress your dinner date by making your own canapé cases using Oast to Host's pastry mix or its ready-to-roll plain shortcrust pastry. A 1/2 pack of dry pastry mix makes approx 16 cases. Suggested fillings include red onion marmalade and goats' cheese; cream cheese and roasted red pepper; and finally, smoked mackerel pâté with a smoked salmon cross and a small slither of lemon. Finish the canapés off by seasoning with a grind of black pepper. Roasted duck breast with pomegranate sauce (serves 2) Ingredients • 2 duck breasts skin removed, sprinkled with a little salt • 2 tsp olive oil • 1 onion shallot, finely chopped • 4 fl. oz pomegranate juice • 2 fl. oz vegetable stock with 1 tsp cornflour mixed in Method 1. Heat oil in a frying pan over medium heat, add duck and brown on both sides for approx 3-4 minutes 2. Transfer to a small baking dish and roast duck at 200°C for 8-12 minutes, depending on thickness and personal preference. Transfer to a dish and rest for approx 5 minutes 3. While the duck is roasting, fry shallot in the juices from the frying pan for 1 minute 4. Add the juice, bring to the boil, reduce it by half, add stock and keep stirring until sauce thickens 5. Slice and serve on a bed of creamy mashed potato with wilted spinach or a green salad garnish 74