Crispy half duck with hoisin sauce

Serve 2



To salt the duck, prick the skin all over with the tip of a sharp knife or fork. Mix together the 1 tsp salt, 1tsp 5-spice powder and 1 tsp crushed sichuan peppercorns. Rub the dry mix all over the duck and leave in the fridge overnight or for a few hours before cooking.

Preheat the oven 180 fan/ 200C/400F/gas mark 6. Place the duck skin-side down in a frying pan over high heat. After about 5 minutes the skin will start to crisp and brown. Turn over over to crisp the other side.

Transfer the duck skin side up to an ovenproof dish draining off any duck fat which can be used for potatoes at a later date. Drizzle the skin with a little honey Put in the hot oven for 30 minutes.

While the duck is cooking make the hoisin sauce (can be made the night before).


Hoisin Sauce
2 tbs soy sauce
1 tbs peanut butter or black bean paste
2 tsp honey or molasses or brown sugar
1 tsp white vinegar
1/8 tsp garlic powder
1 tsp sesame oil
10 drops chinese hot sauce, habanero or jalapeno
1/8 tsp black pepper

Mix together the soy sauce, peanut butter (or black bean paste), honey, vinegar, garlic powder, sesame oil, hot sauce, and pepper.

At first, it does not appear like it will mix but keep at it just a bit longer and it will.

　

When the duck is ready, cool slightly before shredding the meat from the crisped skin.

Microwave shop bought pancakes for 20 seconds.

Layer the pancakes with 1 tsp hoisin sauce, shredded duck, a few spinach leaves and thinly sliced cucumber.

Serve rolled up or flat like a sandwich with another pancake on top spread with more hoisin sauce. 

 

Quorn Jasmine Rice

Latest recipe:
15/7/2017

Chilli quorn stir fry

Lamb stir fry with home-made Teriyaki sauce

For 2:

To prepare the Teriyaki sauce; in a small bowl mix 60ml/4tbsp light soy sauce, 30ml/2tbsp Worcestershire sauce, 15ml/1tbsp rice wine vinegar, 1 whole star anise, 5ml/1tsp ground cinnamon, 2.5ml/½tsp ground cloves, 2.5ml/½tsp ground fennel, 2.5ml/½tsp freshly milled black pepper and set aside.
　
Heat 2tsp oil in a large, non-stick frying pan or wok and stir-fry 1 carrot, a piece of swede and some aubergine which have been cut into matchstick like pieces and stir-fry 1 minute.

Add 375g/12oz lean lamb precut into quarter inch strips with finely chopped garlic cloves, 1" piece of fresh ginger, 8 chopped spring onions and 100g/4oz chopped broccoli florets. Stir fry for 3-4 minutes.

Add 100g/4oz sliced mushrooms and  and cook for 1-2 minutes.

Add the Teriyaki sauce, egg noodles (which have been presoaked for 5 minutes in boiling water and drained) and add a handful of rinsed spinach, toss gently and cook for a further 2-3 minutes.

Place rinsed whole pak choi leaves around the side of the wok, put a lid on, turn the heat off and leave 1 minute. Sprinkle with dark soy sauce before serving.




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If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
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Mushroom Tofu

Cut a small pack of firm silken tofu into 6 even sized squares and sprinkle over freshly ground garlic salt, chilli flakes 1 tsp white pepper and 1 tsp paprika. Leave for now to allow the tofu to absorbs the flavours.

Finely dice 2 large flat mushrooms, half a stick of celery, 1 peeled carrot, half red onion and fry in 1 tsp oil for a minute. Add 1 medium new jersey potato cut into rough chunks and 2 diced green beans, 4 diced broccoli florets, 3 grated garlic cloves. 1 diced sundried tomato, 1 fresh diced tomato and fry for 1 minute.

Add quarter pt vegetable stock 1 tbsp frozen broad bean and garden peas and bring to boil.

Lower the heat to simmer for 5 minutes. Stir before adding the tofu chunks and leave for 10 minutes. Turn tofu chunks over and leave another 10 minutes before serving.




If you want to know more about tofu check out



and

another of my recipes


Tofu in pulses
 

 

My quick snacks blog - Pulled pork salad with goat's cheese dressing

My latest pudding recipe: No butter chocolate pudding

Lemon drizzle muffins

My latest dessert post:
Giant lemon pancake n Maple Syrup Dessert

Pea, ham and butter bean soup

Dice 1 peeled onion, carrot and medium potato. With 100g frozen peas place in a pan with 200ml vegetable stock.

Bring to the boil. Reduce heat and simmer for 15 minutes.

Stir in 2 tbsp fresh tarragon then carefully process in a blender until smooth.

Stir in 50g lean diced ham and a can of drained butter beans, 1tsp whole chia seeds and a handful of washed baby spinach then put the pan back on the heat and bring to boil.

Season to taste and serve with a sprinkle of dried basil and a drizzle of double cream and wedge of french stick bread.

Two for one - Chicken Casserole (1) Chicken stuffed bell peppers (2)

Two for one - Chicken Casserole (1)

　
Put 3 tbsp each pinto beans and white kidney beans in a dish and cover with cold water and leave in the fridge overnight.

Sieve the beans and place into a deep fry pan covering with fresh cold water, bring to the boil and boil for 10 minutes.

Meantime small dice 1 chicken breast, 1 peeled carrot, 1 potato, half an onion, 1 large peeled flat mushroom and 6 topped / tailed green beans and add to the fry pan

Add 2 diced cloves of garlic, 2 tsp garlic salt, 2 tsp tarragon, 2 diced sundried tomatoes and black and white pepper to taste and stir for 1 minute.

Add a large tin of baby tomatoes in tomato juice, bring to the boil again stirring.

Lower heat to a simmer, cover with a lid and cook for another 40 minutes before serving testing the beans beforehand to ensure they have softened.

Reserve 9 tbps of the mixture to make Chicken stuffed bell peppers the next day.

 


Chicken stuffed bell peppers (2)
 

　



Using one of each yellow, red and green bell peppers place them on a plate to find out which is the best 'flat sitting' position for grilling.

Preheat the grill on high for 10 minutes.

Rinse the bell peppers and cut the tops off each to enable you to carefully cut out the white parts and tap up side down to loosen and remove the seeds rinsing out any remaining seeds under the tap.

Place the peppers cut side down on the grill pan and brush lightly with oil then grill for 8 minutes until just turning blistered. During this time add 4 tbsp of couscous to the reserved 9 tbsp of chicken casserole from the previous day dish above and cook on medium hob heat stirring now and again whilst the peppers are grilling, lidding and turning the heat off after 8 minutes.

Turn the peppers the right way up in the grill pan brush lightly with oil and continue grilling for a couple minutes more.

Fill the peppers with the chicken mixture and serve with washed spinach leaves.

You can also add grated cheese grilled for 1 minute as a topping before serving.

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Chorizo kidney bean stir fry

Place a handful of egg noodles into a dish and just cover with boiling water.

Fine slice a cooking chorizo sausage portion sized to fit the palm of your hand.

Prepare the following veg into match stick sized strips: 1 large peeled carrot, half a stick of celery, tops off red, green and yellow bell peppers, 6 green beans (top and tailed), half a white onion, quarter inch sized round of sweet potato. Place all into a dish and sprinkle over 2 tsp of hot paprika and freshly ground garlic salt with chilli to your taste.

Small dice 2 pak choi leaves, 2 garlic cloves, a thumb sized piece of fresh ginger and 2 sundried tomatoes from jarred in oil. Use a tbsp of this oil and put into a wok which has been heating for a minute on high heat, swirl the oil around to coat the sides. Add the above veg to stir fry for 4 minutes. Sprinkle over white pepper and 1 tsp dark soy sauce, stir 1 minute. Add prepared garlic, ginger and sundried tomatoes and stir fry for one minute.

Place a lid on the pan whilst you sieve the egg noodles then put them in the wok along with the chorizo and half a drained can of red kidney beans.

Replace the lid, turn the heat off and leave 2 minutes.

Serve with a sprinkle of soy sauce an extra drizzle of oil. 


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Lamb and brown Lentil Casserole

Dice 1 white onion, i carrot, quarter each of red, green and yellow bell peppers, 3 pak choi leaves

Put a drizzle of oil in a deep fry pan and stir fry the above diced veg for a minute. Add very small diced lamb from a lamb boneless loin piece (I usually use about 2oz ie amount that will just fit into the palm of your hand), add 3 grated garlic cloves and stir fry one minute.

In a small bowl measure out 1 tsp whole chia seeds, 1 tsp dill and tarragon, 1 tsp freshly ground black pepper and garlic salt with herbs then sprinkle the mixture over the above.

Add , 3 tbsp brown lentils, 3 tbsp frozen broad beans and frozen garden peas, quarter pt home made veg stock or use a stock cube with boiling water.

Bring to the boil, lid, then reduce to a simmer for 30 minutes when most or all of the liquid will have gone. Sieve if necessary and serve.