serves 6
ingredients
3 tablespoons vegetable oil
4 tablespoons pine nuts
450g/1lb raw prawns
450g/1lb scallops, quartered
if large
2 teaspoon grated fresh root ginger
1 fresh green chilli, deseeded and
finely chopped
2 garlic cloves, finely chopped
1 red pepper, seeded and chopped
225g/8oz spinach, stalks removed
4 onions, sliced
4 tablespoons fish stock
4 tablespoons light soy sauce
4 tablespoons rice wine
1 tablespoon cornflour
• Heat the oil in a wok and add the pine nuts. Cook over a low heat,
stirring continuously, until lightly browned. Remove with a slotted spoon
and drain on kitchen paper. Set aside.
• Add the prawns and scallops to the oil remaining in the wok and stir
over a moderate heat until the scallops are beginning to look opaque
and firm, and the prawns are pink.
• Add the ginger, chilli, garlic and pepper, and cook for a few minutes
over a medium-high heat. Add the spinach and onion, and stir-fry briefly.
Mix the remaining ingredients together in a bowl, and pour over the
ingredients in the wok.
• Increase the heat to bring the liquid quickly to a boil, stirring the
ingredients continuously. Once the liquid thickens, stir in the reserved
pine nuts, and serve immediately.
Basque tuna stew
serves 4
ingredients
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
200g/7oz canned chopped
plum tomatoes
700g/11/2lb potatoes, cut into
5cm/2in chunks
3 green peppers, seeded and
roughly chopped
900g/2lb fresh tuna, cut into chunks
salt and freshly ground black pepper
• Heat the olive oil in a saucepan over a low heat. Add the onion and
cook for 8–10 minutes until soft and golden. Add the garlic and cook for
a further 1 minute. Add the tomatoes, cover and simmer for about
30 minutes until thickened.
• Meanwhile, mix together the potatoes and peppers in a large clean
saucepan. Add 300ml/10fl oz water, which should just cover the
vegetables. Bring to the boil over a medium heat, and simmer for
15 minutes until the vegetables are almost tender.
• Add the tuna chunks and the tomato mixture to the potatoes and
peppers, and season with salt and pepper. Cover and simmer for
6–8 minutes until the tuna is tender. Transfer to four warmed large
individual bowls, and serve immediately.
ingredients
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
200g/7oz canned chopped
plum tomatoes
700g/11/2lb potatoes, cut into
5cm/2in chunks
3 green peppers, seeded and
roughly chopped
900g/2lb fresh tuna, cut into chunks
salt and freshly ground black pepper
• Heat the olive oil in a saucepan over a low heat. Add the onion and
cook for 8–10 minutes until soft and golden. Add the garlic and cook for
a further 1 minute. Add the tomatoes, cover and simmer for about
30 minutes until thickened.
• Meanwhile, mix together the potatoes and peppers in a large clean
saucepan. Add 300ml/10fl oz water, which should just cover the
vegetables. Bring to the boil over a medium heat, and simmer for
15 minutes until the vegetables are almost tender.
• Add the tuna chunks and the tomato mixture to the potatoes and
peppers, and season with salt and pepper. Cover and simmer for
6–8 minutes until the tuna is tender. Transfer to four warmed large
individual bowls, and serve immediately.
Seafood lasagne
serves 4
ingredients
50g/2oz butter
50g/2oz plain flour
1 teaspoon mustard powder
600ml/1pt milk
2 tablespoons olive oil, plus extra
for oiling
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
450g/1lb mixed mushrooms, sliced
150ml/5fl oz white wine
400g/14oz canned chopped
plum tomatoes
450g/1lb mixed skinless white fish
fillets, cubed
225g/8oz scallops, trimmed
4–6 sheets fresh lasagne
225g/8oz mozzarella cheese,
chopped
salt and freshly ground
black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Melt the butter in a saucepan over a low heat. Add the flour and
mustard powder, and stir until smooth. Cook gently for 2 minutes
without colouring.
• Gradually add the milk, whisking until smooth. Bring to the boil and
simmer for 2 minutes. Remove from the heat and reserve. Cover the
surface of the sauce with cling film to prevent a skin forming.
• Heat the oil in a large frying pan over a low heat. Add the onion, garlic
and thyme, and sweat for 5 minutes until softened. Add the mushrooms
and cook for a further 5 minutes until softened. Stir in the wine, and boil
rapidly until nearly evaporated. Stir in the tomatoes. Bring to the boil,
reduce the heat slightly and simmer, covered, for 15 minutes. Season
with salt and pepper.
• Lightly oil a lasagne dish. Spoon half of the tomato sauce over the
bottom of the dish, and top with half of the fish and scallops. Layer half
of the lasagne over this, and cover with half of the white sauce. Dot with
half of the mozzarella. Repeat the layers, finishing with the mozzarella.
• Bake in the oven for 30–40 minutes until bubbling, golden and cooked
through. Remove from the oven and leave to stand for 10 minutes before
serving hot.
ingredients
50g/2oz butter
50g/2oz plain flour
1 teaspoon mustard powder
600ml/1pt milk
2 tablespoons olive oil, plus extra
for oiling
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
450g/1lb mixed mushrooms, sliced
150ml/5fl oz white wine
400g/14oz canned chopped
plum tomatoes
450g/1lb mixed skinless white fish
fillets, cubed
225g/8oz scallops, trimmed
4–6 sheets fresh lasagne
225g/8oz mozzarella cheese,
chopped
salt and freshly ground
black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Melt the butter in a saucepan over a low heat. Add the flour and
mustard powder, and stir until smooth. Cook gently for 2 minutes
without colouring.
• Gradually add the milk, whisking until smooth. Bring to the boil and
simmer for 2 minutes. Remove from the heat and reserve. Cover the
surface of the sauce with cling film to prevent a skin forming.
• Heat the oil in a large frying pan over a low heat. Add the onion, garlic
and thyme, and sweat for 5 minutes until softened. Add the mushrooms
and cook for a further 5 minutes until softened. Stir in the wine, and boil
rapidly until nearly evaporated. Stir in the tomatoes. Bring to the boil,
reduce the heat slightly and simmer, covered, for 15 minutes. Season
with salt and pepper.
• Lightly oil a lasagne dish. Spoon half of the tomato sauce over the
bottom of the dish, and top with half of the fish and scallops. Layer half
of the lasagne over this, and cover with half of the white sauce. Dot with
half of the mozzarella. Repeat the layers, finishing with the mozzarella.
• Bake in the oven for 30–40 minutes until bubbling, golden and cooked
through. Remove from the oven and leave to stand for 10 minutes before
serving hot.
Spicy coconut prawns
serves 3–4
ingredients
3 fresh red chillies, seeded
and chopped
2 shallots, chopped
1 lemon grass stalk, chopped
3 garlic cloves, chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 tablespoon groundnut oil
2 kaffir lime leaves
1 teaspoon soft brown sugar
2 tomatoes, peeled and chopped
250ml/9fl oz coconut milk
700g/11⁄2lb large raw prawns,
peeled and deveined
squeeze of lemon juice
salt
• Using a mortar and pestle, pound together the chillies, shallots, lemon
grass, garlic, turmeric and coriander until the mixture forms a paste.
• Heat a wok until hot, add the oil and swirl it around. Add the spice
paste and stir-fry for 2 minutes. Pour in 250ml/9fl oz water and add the
lime leaves, sugar and tomatoes. Simmer for 8–10 minutes until most of
the liquid has evaporated.
• Add the coconut milk and prawns, and cook gently, stirring, for
4 minutes until the prawns are pink. Season with lemon juice and salt to
taste. Serve immediately.
ingredients
3 fresh red chillies, seeded
and chopped
2 shallots, chopped
1 lemon grass stalk, chopped
3 garlic cloves, chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 tablespoon groundnut oil
2 kaffir lime leaves
1 teaspoon soft brown sugar
2 tomatoes, peeled and chopped
250ml/9fl oz coconut milk
700g/11⁄2lb large raw prawns,
peeled and deveined
squeeze of lemon juice
salt
• Using a mortar and pestle, pound together the chillies, shallots, lemon
grass, garlic, turmeric and coriander until the mixture forms a paste.
• Heat a wok until hot, add the oil and swirl it around. Add the spice
paste and stir-fry for 2 minutes. Pour in 250ml/9fl oz water and add the
lime leaves, sugar and tomatoes. Simmer for 8–10 minutes until most of
the liquid has evaporated.
• Add the coconut milk and prawns, and cook gently, stirring, for
4 minutes until the prawns are pink. Season with lemon juice and salt to
taste. Serve immediately.
Honey-glazed goose
serves 6
ingredients
5.4kg/12lb goose
For the marinade
3 tablespoons clear honey
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh coriander
4 tablespoons light soy sauce
3 garlic cloves, crushed
1 teaspoon grated fresh root ginger
1 teaspoon five-spice powder
1 teaspoon ground coriander
pinch of ground cinnamon
• Rinse the goose inside and out, and pat dry with kitchen paper.
Remove the wing tips, neck and gizzard. Truss the goose, and place
in a non-metallic dish.
• Mix together all the marinade ingredients in a large jug, and pour over
the goose. Cover and leave to marinate in the refrigerator overnight,
turning and basting occasionally.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Remove the goose from the marinade, and pat dry with kitchen paper.
Weigh the bird, transfer to a rack in a roasting tin and cover with foil.
Roast for 20 minutes, then reduce the temperature to 200°C/400°F/
Gas mark 6, and roast for 15 minutes per 450g/1lb.
• Serve with roast potatoes and vegetables.
ingredients
5.4kg/12lb goose
For the marinade
3 tablespoons clear honey
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh coriander
4 tablespoons light soy sauce
3 garlic cloves, crushed
1 teaspoon grated fresh root ginger
1 teaspoon five-spice powder
1 teaspoon ground coriander
pinch of ground cinnamon
• Rinse the goose inside and out, and pat dry with kitchen paper.
Remove the wing tips, neck and gizzard. Truss the goose, and place
in a non-metallic dish.
• Mix together all the marinade ingredients in a large jug, and pour over
the goose. Cover and leave to marinate in the refrigerator overnight,
turning and basting occasionally.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Remove the goose from the marinade, and pat dry with kitchen paper.
Weigh the bird, transfer to a rack in a roasting tin and cover with foil.
Roast for 20 minutes, then reduce the temperature to 200°C/400°F/
Gas mark 6, and roast for 15 minutes per 450g/1lb.
• Serve with roast potatoes and vegetables.
Grilled stuffed sole
serves 4
ingredients
1 tablespoon olive oil
25g/1oz butter
1 small onion, finely chopped
1 garlic clove, chopped
3 sun-dried tomatoes, chopped
2 tablespoons fresh lemon
thyme leaves
50g/2oz fresh breadcrumbs
1 tablespoon freshly squeezed
lemon juice
4 small whole sole, gutted and
cleaned
lemon wedges, to garnish
salt and freshly ground black pepper
• Preheat the grill. Heat the oil and butter in a frying pan until it just
begins to foam. Add the onion and garlic to the frying pan, and cook,
stirring, for 5 minutes, or until just softened.
• To make the stuffing, mix together the tomatoes, thyme, breadcrumbs and
lemon juice in a bowl, then season with salt and pepper.
• Add the stuffing mixture to the pan, and stir to mix.
• Using a sharp knife, pare the skin from the bone inside the gut hole of
the fish to make a pocket. Spoon the stuffing into the pocket.
• Cook the fish, under the grill, for 6 minutes on either side, or until
golden brown. Transfer to serving plates, garnish with lemon wedges
and serve immediately.
ingredients
1 tablespoon olive oil
25g/1oz butter
1 small onion, finely chopped
1 garlic clove, chopped
3 sun-dried tomatoes, chopped
2 tablespoons fresh lemon
thyme leaves
50g/2oz fresh breadcrumbs
1 tablespoon freshly squeezed
lemon juice
4 small whole sole, gutted and
cleaned
lemon wedges, to garnish
salt and freshly ground black pepper
• Preheat the grill. Heat the oil and butter in a frying pan until it just
begins to foam. Add the onion and garlic to the frying pan, and cook,
stirring, for 5 minutes, or until just softened.
• To make the stuffing, mix together the tomatoes, thyme, breadcrumbs and
lemon juice in a bowl, then season with salt and pepper.
• Add the stuffing mixture to the pan, and stir to mix.
• Using a sharp knife, pare the skin from the bone inside the gut hole of
the fish to make a pocket. Spoon the stuffing into the pocket.
• Cook the fish, under the grill, for 6 minutes on either side, or until
golden brown. Transfer to serving plates, garnish with lemon wedges
and serve immediately.
Baked Cornish game hens
serves 6
ingredients
150g/5oz butter, melted
1 onion, chopped
1 celery stick, chopped
1⁄2 green pepper, seeded
and chopped
225g/8oz mushrooms, chopped
1 garlic clove, minced
2 tablespoons chopped fresh
basil leaves
1 teaspoon dried oregano
2 tablespoon chopped fresh
flat-leaf parsley
6 Cornish game hens
salt and freshly ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Put 100g/4oz of the butter in a large saucepan. Add the onion, celery,
green pepper, mushrooms, garlic, basil and parsley. Gently sweat until
the vegetables are tender but not browned.
• Rinse the hens well and pat dry with kitchen paper. Season inside and
out with salt and pepper. Stuff each of them with equal amounts of the
vegetable mixture, and put them in a baking dish, breast side up.
• Drizzle with the remaining butter, cover and roast in the oven for
11⁄2 hours. Remove from the oven and rest, covered with foil, for a few
minutes, then serve hot.
ingredients
150g/5oz butter, melted
1 onion, chopped
1 celery stick, chopped
1⁄2 green pepper, seeded
and chopped
225g/8oz mushrooms, chopped
1 garlic clove, minced
2 tablespoons chopped fresh
basil leaves
1 teaspoon dried oregano
2 tablespoon chopped fresh
flat-leaf parsley
6 Cornish game hens
salt and freshly ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Put 100g/4oz of the butter in a large saucepan. Add the onion, celery,
green pepper, mushrooms, garlic, basil and parsley. Gently sweat until
the vegetables are tender but not browned.
• Rinse the hens well and pat dry with kitchen paper. Season inside and
out with salt and pepper. Stuff each of them with equal amounts of the
vegetable mixture, and put them in a baking dish, breast side up.
• Drizzle with the remaining butter, cover and roast in the oven for
11⁄2 hours. Remove from the oven and rest, covered with foil, for a few
minutes, then serve hot.
Autumn fruit game hens
serves 8
ingredients
8 Cornish game hens
12 garlic cloves, crushed
4 tablespoons chopped
fresh oregano
200ml/7fl oz red wine vinegar
150ml/1/4pt olive oil
200g/7oz prunes, pitted
175g/6oz dried apricots
150g/5oz pitted green olives
50g/2oz capers, rinsed
and drained
8 bay leaves
175g/6oz soft brown sugar
225ml/8fl oz dry white wine
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper
• Clean the hens well under running cold water. Pat dry with kitchen
paper. In a large bowl, combine the hens, garlic, oregano, vinegar, oil,
prunes, apricots, olives, capers and bay leaves. Season with salt and
pepper. Cover and marinate in the refrigerator overnight.
• Preheat the oven to 180°C/350°F/Gas mark 4. Arrange the game hens
in shallow roasting tins. Spoon the marinade over the top. Sprinkle
evenly with the brown sugar, and pour the wine around them. Roast for
1–11⁄4 hours, basting frequently, until golden.
• Transfer the hens, fruit, olives and capers to a serving platter. Moisten
with the pan juices and sprinkle with the parsley. Serve hot, passing
around the remaining pan juices in a sauceboat.
ingredients
8 Cornish game hens
12 garlic cloves, crushed
4 tablespoons chopped
fresh oregano
200ml/7fl oz red wine vinegar
150ml/1/4pt olive oil
200g/7oz prunes, pitted
175g/6oz dried apricots
150g/5oz pitted green olives
50g/2oz capers, rinsed
and drained
8 bay leaves
175g/6oz soft brown sugar
225ml/8fl oz dry white wine
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper
ingredients
8 Cornish game hens
12 garlic cloves, crushed
4 tablespoons chopped
fresh oregano
200ml/7fl oz red wine vinegar
150ml/1/4pt olive oil
200g/7oz prunes, pitted
175g/6oz dried apricots
150g/5oz pitted green olives
50g/2oz capers, rinsed
and drained
8 bay leaves
175g/6oz soft brown sugar
225ml/8fl oz dry white wine
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper
• Clean the hens well under running cold water. Pat dry with kitchen
paper. In a large bowl, combine the hens, garlic, oregano, vinegar, oil,
prunes, apricots, olives, capers and bay leaves. Season with salt and
pepper. Cover and marinate in the refrigerator overnight.
• Preheat the oven to 180°C/350°F/Gas mark 4. Arrange the game hens
in shallow roasting tins. Spoon the marinade over the top. Sprinkle
evenly with the brown sugar, and pour the wine around them. Roast for
1–11⁄4 hours, basting frequently, until golden.
• Transfer the hens, fruit, olives and capers to a serving platter. Moisten
with the pan juices and sprinkle with the parsley. Serve hot, passing
around the remaining pan juices in a sauceboat.
ingredients
8 Cornish game hens
12 garlic cloves, crushed
4 tablespoons chopped
fresh oregano
200ml/7fl oz red wine vinegar
150ml/1/4pt olive oil
200g/7oz prunes, pitted
175g/6oz dried apricots
150g/5oz pitted green olives
50g/2oz capers, rinsed
and drained
8 bay leaves
175g/6oz soft brown sugar
225ml/8fl oz dry white wine
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper
Poussins in vermouth
serves 4
ingredients
4 oven-ready poussins, about
450g/1lb each
50g/2oz butter, softened
2 shallots, chopped
4 tablespoons chopped fresh
flat-leaf parsley
225g/8oz white grapes, halved
and seeded
150ml/5fl oz dry white vermouth
1 teaspoon cornflour
60ml/21⁄2fl oz double cream
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Rinse the poussins and pat dry with kitchen paper. Spread the butter all
over the birds, and put a hazelnut-sized piece in the cavity of each bird.
• Mix together the shallots and parsley. Put a quarter of the shallot mixture
inside each bird.
• Put the birds in a roasting tin, and roast in the oven for 40–50 minutes
until the juices run clear when the thigh is pierced with a skewer.
Transfer to a serving platter and keep warm.
• Skim off most of the fat from the tin, then add the grapes and vermouth.
Put the tin over a low heat for a few minutes to warm the grapes. Lift the
grapes out of the tin with a slotted spoon, and scatter them around the
birds. Keep covered.
• Stir the cornflour into the cream, then add to the pan juices. Cook gently
for a few minutes, stirring, until the sauce has thickened. Taste and adjust
the seasoning. Pour the sauce around the poussins, and serve hot.
ingredients
4 oven-ready poussins, about
450g/1lb each
50g/2oz butter, softened
2 shallots, chopped
4 tablespoons chopped fresh
flat-leaf parsley
225g/8oz white grapes, halved
and seeded
150ml/5fl oz dry white vermouth
1 teaspoon cornflour
60ml/21⁄2fl oz double cream
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Rinse the poussins and pat dry with kitchen paper. Spread the butter all
over the birds, and put a hazelnut-sized piece in the cavity of each bird.
• Mix together the shallots and parsley. Put a quarter of the shallot mixture
inside each bird.
• Put the birds in a roasting tin, and roast in the oven for 40–50 minutes
until the juices run clear when the thigh is pierced with a skewer.
Transfer to a serving platter and keep warm.
• Skim off most of the fat from the tin, then add the grapes and vermouth.
Put the tin over a low heat for a few minutes to warm the grapes. Lift the
grapes out of the tin with a slotted spoon, and scatter them around the
birds. Keep covered.
• Stir the cornflour into the cream, then add to the pan juices. Cook gently
for a few minutes, stirring, until the sauce has thickened. Taste and adjust
the seasoning. Pour the sauce around the poussins, and serve hot.
Guinea fowl with fennel
serves 4–6
ingredients
4 garlic cloves, chopped
2 tablespoons chopped rosemary
leaves
2 guinea fowl, each cut into
8 pieces
olive oil for drizzling
1 red onion, cut into 8 wedges
3 fennel bulbs, cut into 8 pieces
10 slices pancetta, cut into
1cm/1⁄2in pieces
250ml/9fl oz white wine
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Mix the garlic and rosemary with a pinch of salt and pepper in a
small bowl.
• Put the guinea fowl in a separate bowl, drizzle with olive oil and add
the garlic mixture. Make sure that each piece is thoroughly coated.
• Transfer the guinea fowl to a roasting tin, and add the red onion, fennel
and pancetta. Drizzle with olive oil, and roast for 30 minutes.
• Add the wine and roast for a further 20 minutes. Increase the heat for
the last few minutes to brown, and serve hot.
ingredients
4 garlic cloves, chopped
2 tablespoons chopped rosemary
leaves
2 guinea fowl, each cut into
8 pieces
olive oil for drizzling
1 red onion, cut into 8 wedges
3 fennel bulbs, cut into 8 pieces
10 slices pancetta, cut into
1cm/1⁄2in pieces
250ml/9fl oz white wine
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Mix the garlic and rosemary with a pinch of salt and pepper in a
small bowl.
• Put the guinea fowl in a separate bowl, drizzle with olive oil and add
the garlic mixture. Make sure that each piece is thoroughly coated.
• Transfer the guinea fowl to a roasting tin, and add the red onion, fennel
and pancetta. Drizzle with olive oil, and roast for 30 minutes.
• Add the wine and roast for a further 20 minutes. Increase the heat for
the last few minutes to brown, and serve hot.
Poached guinea fowl
serves 4
ingredients
1.4kg/3lb guinea fowl
1 teaspoon salt
4 carrots, quartered
2 celery sticks, halved
1 bunch of spring onions, halved
2cm/1in piece of fresh root
ginger, sliced
2 bay leaves
10 black peppercorns
• Put the guinea fowl in a large pan with the salt. Cover with water and
bring to the boil, skimming off the scum from the surface now and then.
Add the carrots, celery, spring onions, ginger, bay leaves and
peppercorns, and leave to simmer for 45 minutes or until the juices run
clear when the thigh is pierced with a skewer.
• Lift the guinea fowl onto a plate, and leave to cool slightly. Strain the
remaining stock into a large shallow pan, bring back to the boil and boil
rapidly for about 10 minutes until reduced and well flavoured.
• Remove the skin from the guinea fowl, then cut into joints. To do this, first
cut off the legs and cut them in half at the joint. Carefully cut the breast
meat away from the bones in two large pieces, then cut each one across
into two smaller pieces.
• Serve hot with potatoes.
ingredients
1.4kg/3lb guinea fowl
1 teaspoon salt
4 carrots, quartered
2 celery sticks, halved
1 bunch of spring onions, halved
2cm/1in piece of fresh root
ginger, sliced
2 bay leaves
10 black peppercorns
• Put the guinea fowl in a large pan with the salt. Cover with water and
bring to the boil, skimming off the scum from the surface now and then.
Add the carrots, celery, spring onions, ginger, bay leaves and
peppercorns, and leave to simmer for 45 minutes or until the juices run
clear when the thigh is pierced with a skewer.
• Lift the guinea fowl onto a plate, and leave to cool slightly. Strain the
remaining stock into a large shallow pan, bring back to the boil and boil
rapidly for about 10 minutes until reduced and well flavoured.
• Remove the skin from the guinea fowl, then cut into joints. To do this, first
cut off the legs and cut them in half at the joint. Carefully cut the breast
meat away from the bones in two large pieces, then cut each one across
into two smaller pieces.
• Serve hot with potatoes.
Sweet & spicy duck
serves 4
ingredients
125ml/4fl oz dry sherry
125ml/4fl oz strong black tea
125ml/4fl oz light soy sauce
1 garlic clove, crushed
2 tablespoons clear honey
1 teaspoon ground cloves
salt and freshly ground black pepper
4 small duck breasts, skinned
15g/1⁄2oz low-fat spread
• Mix together the sherry, tea, soy sauce, garlic, honey, cloves and a little
salt and pepper in a shallow dish. Add the duck and leave to marinate
for 1 hour.
• Remove the duck from the marinade, and place on a grill rack. Preheat
the grill to medium-high.
• Pour the marinade into a pan, and heat until reduced by half. Stir in the
low-fat spread. Brush over the duck, and grill for 10–12 minutes on each
side under the grill until golden and cooked through, brushing regularly
with the marinade. Serve hot.
ingredients
125ml/4fl oz dry sherry
125ml/4fl oz strong black tea
125ml/4fl oz light soy sauce
1 garlic clove, crushed
2 tablespoons clear honey
1 teaspoon ground cloves
salt and freshly ground black pepper
4 small duck breasts, skinned
15g/1⁄2oz low-fat spread
• Mix together the sherry, tea, soy sauce, garlic, honey, cloves and a little
salt and pepper in a shallow dish. Add the duck and leave to marinate
for 1 hour.
• Remove the duck from the marinade, and place on a grill rack. Preheat
the grill to medium-high.
• Pour the marinade into a pan, and heat until reduced by half. Stir in the
low-fat spread. Brush over the duck, and grill for 10–12 minutes on each
side under the grill until golden and cooked through, brushing regularly
with the marinade. Serve hot.
Quails with bacon & juniper
serves 4
ingredients
4 quails
3 tablespoons juniper berries
1 teaspoon black peppercorns
1 tablespoon chopped fresh sage
50g/2oz unsalted butter, slightly
softened
8 rashers smoked streaky bacon
For the rösti
450g/1lb potatoes, peeled
1 bunch spring onions,
finely chopped
1 red pepper, seeded and
finely diced
3 tablespoons vegetable oil
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Rinse the quails and pat dry with kitchen paper. Put in a roasting tin.
• Crush the juniper berries and black peppercorns together in a bowl, then
mix with the sage leaves and butter to form a paste. Spread evenly over
the quails, then place 2 rashers of bacon over each quail. Roast in the
oven for 25–30 minutes until cooked through.
• To make the rösti, cook the potatoes in salted boiling water for
15 minutes, drain and allow to cool.
• Coarsely grate the potatoes into a large bowl, add the spring onions
and red pepper, and mix well. Divide the mixture into eight, and shape
into rounds.
• Heat the oil in a frying pan, and cook the rösti for 2–4 minutes on each
side until golden brown and crisp. Keep warm.
• To serve, arrange each quail on 2 rösti rounds, and spoon any juices
over. Serve immediately.
ingredients
4 quails
3 tablespoons juniper berries
1 teaspoon black peppercorns
1 tablespoon chopped fresh sage
50g/2oz unsalted butter, slightly
softened
8 rashers smoked streaky bacon
For the rösti
450g/1lb potatoes, peeled
1 bunch spring onions,
finely chopped
1 red pepper, seeded and
finely diced
3 tablespoons vegetable oil
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Rinse the quails and pat dry with kitchen paper. Put in a roasting tin.
• Crush the juniper berries and black peppercorns together in a bowl, then
mix with the sage leaves and butter to form a paste. Spread evenly over
the quails, then place 2 rashers of bacon over each quail. Roast in the
oven for 25–30 minutes until cooked through.
• To make the rösti, cook the potatoes in salted boiling water for
15 minutes, drain and allow to cool.
• Coarsely grate the potatoes into a large bowl, add the spring onions
and red pepper, and mix well. Divide the mixture into eight, and shape
into rounds.
• Heat the oil in a frying pan, and cook the rösti for 2–4 minutes on each
side until golden brown and crisp. Keep warm.
• To serve, arrange each quail on 2 rösti rounds, and spoon any juices
over. Serve immediately.
Stir Fried Fresh mushrooms with shrimp.
credit picture daraceo8 bloggang.com
Ingredient
200 grams of fresh mushrooms.
200 g shrimp.
1 cup broth.
Fish sauce 1/2 tbsp.
1 tablespoon oyster sauce.
Sauce 1 Tbsp.
1 tablespoon flour.
1 tablespoon water.
2 stalks spring onions.
2 tablespoons oil.
How do
1. Rinse mushrooms, cut into four pieces for each flower.
2. Washed, peeled shrimp tails cut off the head is drawn back into the black.
3. Clear onion, cut into 2 inch long.
4. Heat oil in a pan. Setting fire to heat the mushroom soup Stir Fried fish sauce or oyster sauce while the shrimp. Dissolve the flour and water. Off the boil again, add onion, Stir Fried well plate.
deep-fried dough stick
Ingredient
700 g purposed wheat flour.
300 grams of rice flour.
87 grams of sugar.
20.78 g of the salt.
Ammonia powder (dry Gila) 18 g.
740.7 g of water.
How do
1. Mix flour and rice flour together. Water-soluble powder, sugar and salt in the water. Then pour the mixture with flour and knead until dough is smooth. Or take about 18 minutes.
2. Fermented dough for 2-4 hours covered with a white cloth or plastic bag to prevent the dough into the wind.
3. The rolled dough with a sheet of rolled noodle consistently. According to size and cut the dough with water and fried Pateagok๋ opposite.
4. Golden Fry fish in hot oil. Temperature of 190-200 degrees Celsius, or until crisp yellow dough takes about 3 minutes.
Duck with leek & cabbage
serves 4
ingredients
4 duck breasts
350g/12oz green cabbage,
thinly shredded
225g/8oz leeks, sliced
finely grated zest of 1 orange
125ml/4fl oz oyster sauce
1 teaspoon sesame seeds, toasted
• Heat a large wok, and dry-fry the duck breasts with the skin on for about
5 minutes on each side. Remove from the wok, transfer to a clean board
and slice thinly with a sharp knife.
• Remove all but 1 tablespoon of the duck fat from the wok and discard.
• Add the cabbage, leeks and orange zest to the wok, and stir-fry for
about 5 minutes until the vegetables have softened.
• Return the duck to the wok, and heat through for 2–3 minutes. Drizzle
the oyster sauce over the mixture in the wok, toss well until all the
ingredients are combined, and heat through.
• Scatter the stir-fry with the sesame seeds, transfer to a warm serving dish
and serve hot.
ingredients
4 duck breasts
350g/12oz green cabbage,
thinly shredded
225g/8oz leeks, sliced
finely grated zest of 1 orange
125ml/4fl oz oyster sauce
1 teaspoon sesame seeds, toasted
• Heat a large wok, and dry-fry the duck breasts with the skin on for about
5 minutes on each side. Remove from the wok, transfer to a clean board
and slice thinly with a sharp knife.
• Remove all but 1 tablespoon of the duck fat from the wok and discard.
• Add the cabbage, leeks and orange zest to the wok, and stir-fry for
about 5 minutes until the vegetables have softened.
• Return the duck to the wok, and heat through for 2–3 minutes. Drizzle
the oyster sauce over the mixture in the wok, toss well until all the
ingredients are combined, and heat through.
• Scatter the stir-fry with the sesame seeds, transfer to a warm serving dish
and serve hot.
Duck with pineapple
serves 4
ingredients
3 tablespoons vegetable oil
1 small onion, thinly shredded
3 slices of fresh root ginger,
thinly shredded
1 spring onion, thinly shredded
1 small carrot, thinly shredded
175g/6oz cooked duck meat, cut
into thin strips
100g/4oz canned pineapple cut
into small slices, drained, with
2 tablespoons syrup reserved
1⁄2 teaspoon salt
1 tablespoon red rice vinegar
1 teaspoon cornflour mixed to a
paste with 11⁄2 teaspoons water
• Heat the oil in a wok or large heavy frying pan. Add the onion and
stir-fry until opaque. Add the ginger, spring onion and carrot, and stir-fry
for 1 minute.
• Add the duck meat and pineapple to the wok together with the salt,
vinegar and reserved pineapple syrup. Stir until the mixture is well
blended. Add the cornflour paste, and stir for 1–2 minutes until the
sauce has thickened. Serve hot.
ingredients
3 tablespoons vegetable oil
1 small onion, thinly shredded
3 slices of fresh root ginger,
thinly shredded
1 spring onion, thinly shredded
1 small carrot, thinly shredded
175g/6oz cooked duck meat, cut
into thin strips
100g/4oz canned pineapple cut
into small slices, drained, with
2 tablespoons syrup reserved
1⁄2 teaspoon salt
1 tablespoon red rice vinegar
1 teaspoon cornflour mixed to a
paste with 11⁄2 teaspoons water
• Heat the oil in a wok or large heavy frying pan. Add the onion and
stir-fry until opaque. Add the ginger, spring onion and carrot, and stir-fry
for 1 minute.
• Add the duck meat and pineapple to the wok together with the salt,
vinegar and reserved pineapple syrup. Stir until the mixture is well
blended. Add the cornflour paste, and stir for 1–2 minutes until the
sauce has thickened. Serve hot.
Stir Fried Tofu Mixed.
credit picture daraceo8 bloggang
Ingredient
1. With tofu sliced 4 slices of white in the absence of the use tofu instead of the 2 tubes.
2. Onion, 2 stalks.
3. Ginger, minced 1/2 tsp.
4. 2 garlic cloves.
5. Red chili, seeded 2.
6. 3 tablespoons of lard.
Seven. Ground pork 2 matches.
Eight. Red bean paste 1 tsp.
Nine. Soy sauce 3 tbsp.
10. Sugar 1/2 tbsp.
11. Water 2/3 cup.
12th. Starch or cornstarch dissolved in water 2 tsp.
How do
Heat oil in a frying pan. Smash the garlic. Add minced ginger and Stir Fried pork and peppers, red onion, the red bean paste, soy sauce, white sugar, Stir Fried well and set aside for a moment, then put enough water to boil, then add water to dissolve the powder. Stir it up. Eating hot.
Mixed Sticky Rice
Ingredient
1. Sticky Rice 1 liter.
2. Lotus seeds, peanuts or 1 cup cooked tender.
3. Dried shrimp 1/2 cup.
4. Frozen pork, cut into square pieces of 2 matches.
5. Pork, cut into pieces 2 matches.
6. Salted egg yolk, raw, only 10 eggs.
7. 5 tablespoons sesame oil.
8. Cayenne pepper 1/2 tsp.
9. Salt 1 tsp.
10. Dried bamboo leaves.
11. Banana.
How do
1. Soaked rice and leave it boiling for 1 night or lotus seeds, peanuts and soft rot. The dried shrimp, soaked in water to soften.
2. The soaked rice and stir it with pepper, salt pork, cut into a rectangular solid with pork, dried shrimp, soak until soft and tender and cooked lotus seeds, beans, peanut or sesame oil.
3. Soaked to soften the ใผe time wrapping up the second row into the hopper into a sticky one. Add the salted egg yolk. Add rice and turn it into a funnel to fill the wrapped to form a triangle. Banana tie it tightly.
4. The Mixed Sticky rice is steamed, then wrapped the cooked. It takes about 1-2 hour
Spice Thai Kitchen ... food as medicine.
Spices used in Thai cuisine, each dish is unique in both flavor and spicy. Beautiful colors. And the smell of spices is not only used for cooking only. The spices have medicinal properties as well.
Route to the spices of Thai cuisine.
The spice is native to Southeast Asia. The other part came from a foreign country.
Is the source of a spice. It is expected that Thai spices into the emigration of Indians to come up.
Residence in Thailand. For spices used in Thai cuisine can be divided into two types of spices and fresh air.
Country dry.
Spices and fresh vegetables with oil while still fresh and will gradually fade away with the evaporation.
Dry skin, which reduced or eliminated, such as basil, parsley, basil, mint, basil, celery, shallots, ginger, galangal, kaffir lime leaves, lemon grass, etc.
Dry. The essential oil was dried And the aroma when heated. The urge to spit.
Smell out. Therefore, before using it in the roast before cooking, including cinnamon, nutmeg, anise action.
For black pepper, cloves, cumin, etc. Dipli.
Dry in Thailand.
Some of the spices in a pharmaceutical composition, so we have a meal made with spices.
We have various types of medicines that have been wonderful to eat them. That we know about.
Each country with me.
1. Clove is the dried flower buds. Dark brown in color and spicy fragrance. Old people in the past, chewing the clove.
To move to the smell.
Properties of the drug to the digestive carminative to relieve flatulence as dental anesthetics, analgesics and clove flower also contains calcium and phosphorus. To help maintain bones and teeth.
Methods of cooking. Remove the lamb mixture before roasting. The fragrant and spicy. If you need to put in pepper, curry powder.
I like curry, Massaman Curry, Bue Mumbai, etc., or to use any of the flowers in boiled beef.
2. Cardamom has been used widely in both the kitchen and medicine. Cardamom is a small oval shell of the sphere.
A white solid in a lot of brown granules. The pungent aroma. A little spicy. The sweet and bitter.
Properties of drug use as a tonic element. Pituitary to expel the stomach to relieve tight and heartburn indigestion diarrhea using a combination of drugs taken to relieve stomach awaiting trial.
Methods of cooking. Time must be roasted before it is forced to use the pellets in the shell to keep the pound.
Smell the smell of curry and fragrant. Used as a spice in curry curry Massaman curry paste.
Curry is also used as flavor and color of many foods such as bread, fermented foods and meat products.
Various
3. Bay leaf, then the dried leaves which are then used as a spice. The leaves of the bay. However, as the leaves of the tree.
Martha's family, which has a pungent aroma. And spicy.
Nourishing blood tonic and carminative properties of the elements indigestion.
Methods of cooking. Time to rip it out and insert the stem into pieces. A. The smell the smell of meat.
Or used as floating Curry Massaman curry.
4. Pepper and dried fruit and black pepper crust, called the shell of the grain, but the pepper, white pepper, or peel. The aroma is quite pungent, spicy flavor.
Properties of drugs sweaty expel flatulence cure toothache, constipation and appetite.
Methods of cooking. A whole or to the ground. The flavor of food. The fishy odor. The preservation of meat. As a component of curry and Panang curry Massaman curry, etc. It is also used white pepper in the soup.
5. Dried chilli, dried ripe chilli is red or auburn. A pungent and spicy aroma. Most of the hot pepper.
At grain filling and pepper. To help you look beautiful in color as well.
Properties of the Elements of pituitary carminative, digestive tonic. The appetite.
Methods of cooking. Curry Panang curry paste used to make sour and spicy ฉoeฉie because the color and not very
Spicy salmon
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Ingredient.
Fresh salmon, cut into 1 cm thick slices, about 12-14 pieces.
thin chopped 5 is small onion thinly.
The onion 2.
1-2 tablespoons chopped coriander leaves.
Fish sauce 1 tbsp.
1 tablespoon lemon juice.
Brown sugar 2 tsp.
Cayenne pepper 1 tsp.
1 tablespoon roasted rice well.
Leaves 1-2 mint leaves.
How to do it.
Mix lime juice, fish sauce, brown sugar, chili powder together and add onioncoriander leaves, chopped red onions to. Stir into cooking water.
Add salmon and mix with water to cook rice to fill in 1 gently to combine.
Spicy salmon and spoon into the ceramic to fit the words. Add fragrance and beauty, with 1-2 mint leaves.
Egg pan
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Ingredients:.
Egg
Pork.
Minced pork
Ham
Sausage
Sausage
Fresh butter
Onion.
Oil
Cayenne pepper.
Ketchup
Sauce.
How do
We are providing the key ready before taking the pan and heat to the heat. Put a little butter and oil. Add the cooked pork to a plate and season to taste and set aside, the pork, sausage and sausage or fried in a little oil. I cooked the surface tension. Set aside for a moment. The wind cut into pieces, but beauty. The container and set aside, onion, washed, cut into small pieces. Ham, cut into strips and prepared.
To make "egg pan" is a small saucepan on the stove. Use medium heat. Spoon the hot pan, about 1 tablespoon of butter into. I use a spoon to spread butter, melted butter over the pan. Then break 2 eggs into the pan to the heat tolerable. Use tongs to catch the ear smear egg pan, pour over the pan. The pork is cooked, prepared according to the number down. Followed by pork, sausage and sausage prepared. Each is appropriate.
Use a spoon to press all the material to sink in a little egg. Cover pan and bake it for about 2-3 minutes, or eggs cooked as desired. And then topped with ham, onion and pepper as it is done. Serve with the sauce over. And toast.
Stir crisp ginger
credit picture horapa.com
Ingredients:.
Chicken, cut into rectangular pieces 1/2 cup.
Cut the cooked pork, cut into rectangular pieces roughly 1/4 cup.
Crispy flour 1/2 cup.
Lane ginger 1/2 cup.
Lemongrass thin chopped 1/4 cup.
5-6 kaffir lime leaves, torn.
Basil leaves 1/4 cup.
5-6 dried chillies and terms.
Fry cashew nuts 1/2 cup.
3/4-1 cup oil for frying.
Sugar 1/2 cup.
Vegetable oil 1 1/2 tbsp.
Fish sauce 1 1/2 tbsp.
Salt.
Cayenne pepper.
Method:.
1. The chicken liver, pork, mix flour, salt, pepper and crushed chips. To give a yellow oil.
2. The ginger, lemon grass, kaffir lime leaves, fried until crisp but not dried chilli.
3. The wok, add oil, onion, palm sugar and stir until light brown.
4. Add fish sauce and stir well.
5. The mixture into the prepared pan and stir-fry 1 and 2. Add cashew nuts and mix thoroughly and serve.
Chicken wrapped in pandan leaves.
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Ingredient.
Garlic, coriander root.
Oyster sauce.
Sauce, chili sauce, japanese.
Sesame oil and cornstarch.
Fresh milk, sour sauce.
I salt.
Black soy oil for frying.
Pandan chicken.
Sauce mixture.
Sugar syrup, fresh ginger, sour sauce.
Roasted sesame seeds, soy sauce, fish sauce, cayenne pepper, japanese.
How do
1. Pound coriander root, garlic and pepper thoroughly.
2. Clean chicken. Cut 1-1/2 inch square.
3. Mix ingredients together with oyster sauce.
japanese soy sauce, sesame oil, chili sauce and cornstarch.
Sour sauce and fresh milk.
Black liquor, salt, soy sauce marinade with the chicken. Set aside for a moment.
4. The chicken wrapped with pandan chicken is wrapped around the mid. The rice is cooked.
5. Warm to hot oil. The chicken is steamed, then fried golden.
How to make a sauce.
A. Mix all ingredients together.
Two. Roasted sesame seeds until golden, put into the sauce.
Duck breasts with orange
serves 4
ingredients
4 duck breasts
1 tablespoon sunflower oil
2 oranges
150ml/5fl oz freshly squeezed
orange juice
1 tablespoon port
2 tablespoons orange marmalade
15g/1⁄2oz butter
1 teaspoon cornflour
salt and freshly ground black pepper
• Season the duck breast skin with salt and pepper. Heat the oil in a
frying pan over a medium heat, and add the duck breasts, skin side
down. Cover and cook for 3–4 minutes until lightly browned. Turn the
breasts over, reduce the heat slightly and cook, uncovered, for
5–6 minutes.
• Peel the skin and pith from the oranges. Working over a bowl to catch
any juice, slice either side of the membranes to release the orange
segments, then set aside with the juice.
• Remove the duck breasts from the pan with a slotted spoon, drain on
kitchen paper and keep warm in the oven while making the sauce.
• Drain off the fat from the pan. Add the segmented oranges, all but
2 tablespoons of the orange juice, the port and the orange marmalade
to the pan. Bring to the boil, then reduce the heat slightly.
• Blend the cornflour with the reserved orange juice, pour into the pan
and stir until slightly thickened. Add the duck breasts, and cook gently
for about 3 minutes. Serve hot with the sauce.
ingredients
4 duck breasts
1 tablespoon sunflower oil
2 oranges
150ml/5fl oz freshly squeezed
orange juice
1 tablespoon port
2 tablespoons orange marmalade
15g/1⁄2oz butter
1 teaspoon cornflour
salt and freshly ground black pepper
• Season the duck breast skin with salt and pepper. Heat the oil in a
frying pan over a medium heat, and add the duck breasts, skin side
down. Cover and cook for 3–4 minutes until lightly browned. Turn the
breasts over, reduce the heat slightly and cook, uncovered, for
5–6 minutes.
• Peel the skin and pith from the oranges. Working over a bowl to catch
any juice, slice either side of the membranes to release the orange
segments, then set aside with the juice.
• Remove the duck breasts from the pan with a slotted spoon, drain on
kitchen paper and keep warm in the oven while making the sauce.
• Drain off the fat from the pan. Add the segmented oranges, all but
2 tablespoons of the orange juice, the port and the orange marmalade
to the pan. Bring to the boil, then reduce the heat slightly.
• Blend the cornflour with the reserved orange juice, pour into the pan
and stir until slightly thickened. Add the duck breasts, and cook gently
for about 3 minutes. Serve hot with the sauce.
Sleep late - wake up each morning. What to eat fresh.
I like to sleep late morning. With respect to the task. The movie theater is. I see the ball late. Than to lay down the forest almost the whole night They need to wake up early on the day the girls would not be a simple video Hawnon Ngao. They also make fresh as the day of rest, with full.
The food is ingested, it is important to make a refreshing return to visit again "108 for it," it is a guide for people who want to dip in the morning. Do not start eating before it is fried food, salty foods and drinks that contain alcohol. Because these foods can make symptoms worse to sleep.
The foods that help increase your body is fresh food, fruits, vegetables, foods that contain chromium. That helps keep blood sugar levels. And energy to the body. Especially in apples, bananas and potatoes.
Foods containing B vitamins and vitamin C can help reduce insomnia. Help the brain relax. And sensory awareness. Found in brown rice and whole grains, eggs, meat, vitamin C, etc.. The fatigue resistance of the body. Immunity. Found in fresh fruits and vegetables. And various citrus fruits. This will allow fresh from the dictionary and the avant-garde.
Eat light, easily digested stomach should not have to work too hard, such as meat, fish protein is easily digested. Get a good fat such as omega-3 to nourish the brain. To concentrate and remember better when I sleep. Eat coarse rice, dried beans and whole grains and wheat germ. Furthermore, it is easy to digest. It also has potassium and magnesium that help to nourish the nerves. Calm the mind and refreshing.
Finally had to drink a lot. Refreshing to come back. The rest is not enough to cause dehydration. And may cause heat. Drinking water, adequate compensation, it allows the body to normal balance. And returned the same day.
However, more importantly, do not sleep too little. Or lack of sleep often. It is debilitating. It is sad, not fresh.
Duck vindaloo
serves 4
ingredients
700g/11⁄2lb boneless duck breasts
6 dried red chillies, seeded and
chopped
150ml/5fl oz distilled malt vinegar
6 garlic cloves, chopped
2cm/1in piece of fresh root
ginger, grated
1 teaspoon crushed mustard seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon soft brown sugar
• Slice the duck breasts diagonally into 2cm/1in thick slices, and put them
in a shallow non-reactive dish.
• Put the chillies, vinegar, garlic, ginger and mustard seeds in a blender or
food processor, and purée to a smooth paste. Stir the ground coriander,
cumin and turmeric into the paste.
• Pour this spice mixture over the duck slices, and mix until they are evenly
coated. Cover and leave to marinate for 3 hours at room temperature or
overnight in the refrigerator.
• Heat the oil in a heavy saucepan. Remove the duck from the marinade,
reserving the marinade, and add the duck to the pan with the salt. Cook
over a gentle heat for 5 minutes, then pour away any excess fat from the
pan. Add the reserved marinade and 150ml/5fl oz water, and stir well.
Cover and simmer, stirring, for 30 minutes or until the duck is tender.
• Stir in the sugar, increase the heat and cook the vindaloo over a
medium-high heat for 6–8 minutes, stirring frequently to prevent it
sticking. The sauce should be of a thick coating consistency. Serve hot
with basmati rice.
ingredients
700g/11⁄2lb boneless duck breasts
6 dried red chillies, seeded and
chopped
150ml/5fl oz distilled malt vinegar
6 garlic cloves, chopped
2cm/1in piece of fresh root
ginger, grated
1 teaspoon crushed mustard seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon soft brown sugar
• Slice the duck breasts diagonally into 2cm/1in thick slices, and put them
in a shallow non-reactive dish.
• Put the chillies, vinegar, garlic, ginger and mustard seeds in a blender or
food processor, and purée to a smooth paste. Stir the ground coriander,
cumin and turmeric into the paste.
• Pour this spice mixture over the duck slices, and mix until they are evenly
coated. Cover and leave to marinate for 3 hours at room temperature or
overnight in the refrigerator.
• Heat the oil in a heavy saucepan. Remove the duck from the marinade,
reserving the marinade, and add the duck to the pan with the salt. Cook
over a gentle heat for 5 minutes, then pour away any excess fat from the
pan. Add the reserved marinade and 150ml/5fl oz water, and stir well.
Cover and simmer, stirring, for 30 minutes or until the duck is tender.
• Stir in the sugar, increase the heat and cook the vindaloo over a
medium-high heat for 6–8 minutes, stirring frequently to prevent it
sticking. The sauce should be of a thick coating consistency. Serve hot
with basmati rice.
Duck with Cumberland sauce
serves 4
ingredients
4 duck portions
grated zest and juice of
1 lemon
grated zest and juice of
1 large orange
4 tablespoons redcurrant jelly
4 tablespoons port
pinch of ground ginger
1 tablespoon brandy
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Place a wire rack in a roasting tin. Prick the duck portions all over with a
fork, and sprinkle with salt and pepper. Put on the rack and cook in the
oven for 45–50 minutes until the juices run clear.
• Simmer the lemon and orange juices and zests together in a saucepan
for 5 minutes. Stir in the redcurrant jelly until melted, then stir in the port.
Bring to the boil, add the ginger and season with salt and pepper.
• Transfer the duck to a large serving plate, ensuring it is kept warm. Pour
away the fat from the roasting tin, leaving the cooking juices. With the
roasting tin over a low heat, stir in the brandy and bring to the boil. Stir
in the port sauce, and serve with the duck.
ingredients
4 duck portions
grated zest and juice of
1 lemon
grated zest and juice of
1 large orange
4 tablespoons redcurrant jelly
4 tablespoons port
pinch of ground ginger
1 tablespoon brandy
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Place a wire rack in a roasting tin. Prick the duck portions all over with a
fork, and sprinkle with salt and pepper. Put on the rack and cook in the
oven for 45–50 minutes until the juices run clear.
• Simmer the lemon and orange juices and zests together in a saucepan
for 5 minutes. Stir in the redcurrant jelly until melted, then stir in the port.
Bring to the boil, add the ginger and season with salt and pepper.
• Transfer the duck to a large serving plate, ensuring it is kept warm. Pour
away the fat from the roasting tin, leaving the cooking juices. With the
roasting tin over a low heat, stir in the brandy and bring to the boil. Stir
in the port sauce, and serve with the duck.
Grilled Beef japanese sauce
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Ingredient
Peace is made with beef slices, 3 mm, 300 g.
japanese onion (at large), a tree.
1 teaspoon toasted sesame.
Pepper, a little alley.
Oil
Vinegar (Japan) 3 tbsp.
Shoyu 3 tbsp.
Pour in 3 tbsp.
Sugar 1/2 tbsp.
How do
A. Cut the meat into pieces approximately 3 cm
Two. Mix all ingredients and stir to combine.
Three. A flat pan, add the oil in a comment. Bring meat to grill. Pour the mixture into the water. Return the meat to cook the second side is slightly scorched be careful not to burn.
Four. Chopped onion to the pan with a stick on a piece of meat that was slightly scorched.
Five. The meat and onions to a plate. Pour remaining sauce into the pan. Sprinkle sesame seeds, white pepper
With tofu stuffed
Ingredient
1. Shrimp 2 matches.
2. Pork 1 matches.
3. 1 egg white foam.
4. Soft white tofu cubes 4.
5. Pea seeds 1/2 limit.
6. Salt 1 1/2 tsp.
7. Sugar 1 tsp.
8. Sesame oil 1 tsp.
9. Ground black pepper 3/4 tsp.
10. 2 tablespoons cornstarch.
11. Soy sauce 2 tbsp.
12. Pork 2 tbsp.
13. A lettuce plant.
How do
1. Wash shrimp thoroughly. Headless shell. The pork chop, mix thoroughly with the egg white, salt, 1 teaspoon sugar 1 teaspoon black pepper 1/2 teaspoon sesame oil 1/2 teaspoon cornstarch 1 tablespoon stir until sticky.
2. Tofu, cut into rectangles about 2 inches long, cut the top off a fairly stiff. Made in every hole. Sprinkle a little flour. Add shrimp, put the filling into the prepared pan. Garnish with bean dip on a plate.
3. The steamed tofu stuffed with about 8 minutes into the second plate of lettuce, then.
4. Mix soy sauce, 2 tablespoons salt 1/2 teaspoon sesame oil is left. Black pepper, stir well and then pour it on steamed tofu.
5. 2 tablespoons lard heated to boiling, then pour the tofu once again.
1. Shrimp 2 matches.
2. Pork 1 matches.
3. 1 egg white foam.
4. Soft white tofu cubes 4.
5. Pea seeds 1/2 limit.
6. Salt 1 1/2 tsp.
7. Sugar 1 tsp.
8. Sesame oil 1 tsp.
9. Ground black pepper 3/4 tsp.
10. 2 tablespoons cornstarch.
11. Soy sauce 2 tbsp.
12. Pork 2 tbsp.
13. A lettuce plant.
How do
1. Wash shrimp thoroughly. Headless shell. The pork chop, mix thoroughly with the egg white, salt, 1 teaspoon sugar 1 teaspoon black pepper 1/2 teaspoon sesame oil 1/2 teaspoon cornstarch 1 tablespoon stir until sticky.
2. Tofu, cut into rectangles about 2 inches long, cut the top off a fairly stiff. Made in every hole. Sprinkle a little flour. Add shrimp, put the filling into the prepared pan. Garnish with bean dip on a plate.
3. The steamed tofu stuffed with about 8 minutes into the second plate of lettuce, then.
4. Mix soy sauce, 2 tablespoons salt 1/2 teaspoon sesame oil is left. Black pepper, stir well and then pour it on steamed tofu.
5. 2 tablespoons lard heated to boiling, then pour the tofu once again.
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