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Easy, quick Chinese Aromatic Duck with pancakes (cheat)

Easy, quick Chinese Aromatic Duck with pancakes (cheat)

Posted on 11 September 2014 by admin

OK so this is not the Peking crispy duck you will get in Chinatown from one of those restaurants with whole ducks hanging in the window, the ones that have been steamed, marinated and fried and have taken two days of preparation to get to your plate, But its damn good and as close as your going to get on a Tuesday night when you fancy something flavorsome and out of the ordinary.

Also unless you have a Chinese supermarket nearby a lot of the ingredients can be hard to find, for example the pancakes, here I substitute the pancakes with more easily available tortillas, it can also work with small pitta bread, but if you are lucky enough to have a shop nearby that sells the original pancakes, then all the better.

Actually the secret of this recipe, and the star of the show is the sauce. I can remember the first time I had Peking crispy duck and pancakes in a restaurant in Gerrard Street in London, the waitress taught us how to make the pancakes and after tasting the sauce I had to call her over and ask what it was, for years I have experimented mixing Hoisin and Plum Sauces together, but never actually perfected that first taste until I tried the Gressingham’s version.

So, as a Chinese starter that will impress the most foodie of foodies, and knocked up in no time this recipe and the sauce is a must have weapon in the cupboard.

Chinese Duck & Pancakes

Chinese Duck & Pancakes Recipe

Ingredients:
Duck (legs or breast or even a whole duck if your feeding the masses)
Chinese 5 spice
Spring Onions
Cucumber
Pancakes
Gressingham Plum & Hoisin sauce.

Duck & Pancakes

Duck & Pancakes

Method:

Depending on what Duck you are using prick the duck and season with the 5 spice, If using breast pan fry and then roast, if using legs or a jointed whole duck simply roast.
For the last 5 minutes turn the oven to full grill and crisp off the skin.

Slice the cucumber and spring onion into even strips, and microwave the fajitas (or if you are lucky enough to have the real mccoy – steam the Chinese pancakes.

Shred the duck and serve with the sauce.

Crispy Aromatic Duck & Pancakes

Crispy Aromatic Duck & Pancakes

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Flipping Gorgeous Baked Camembert

Flipping Gorgeous Baked Camembert

Posted on 25 August 2010 by admin

When I saw the first few leaves fall onto the trampolene yesterday and notice the big critters coming inside to nestle in the warmth of our house, I realised with contempt that autumn is upon us. But long unpunctuated, miserable sentences aside, this means nuzzlely, body-warming foods are the order of the day. Now sometimes I just want to gorge on lush foods but can’t stop at one bite, i have to eat the whole thing, so the best thing to do in these situations is not eat any lunch and save yourself for that big treat later on. Bring on the Baked Camembert baby! This is a beautifully, simple, rustic French meal, totally indulgent, decadent as feck and probably not a good meal for your kids. What with no veg being present and all that. Honey, this is yours!! Feed them, bath them, story them, cuddle them, pack ‘em into bed. Get down that stair and bake up girl, bake up….this is mummy time.

Camembert

Camembert

Ingredients:
A big round of Camembert
Olive oil
Garlic
Ciabatta or pannini bread
Fresh thyme or basil

Cook:
Turn up your oven to a hearty 180 and let it get toasty. In the meantime pull out your beautiful, awesomely fragrant Camembert from the fridge and unravel it taking care not to discard of it’s packaging or rip it in any way. I like my cheese and if I can, I’ll buy the best that I can afford and this means Waitrose seeing as they have have such a spectacular selection. How smelly do you like it? This is another consideration. Personally, I want my fridge to stink for one day and I want to sense the luxury that awaits my mouth to devour it. Mmmmm, cheeeese!

Jeez! Back to cooking! Yes, so there’s a few that I would opt for…Brie de Meaux, mmmm, Chaumes, or Beaufort, mmmmmm but for just a tasy regular munch, go for a standard Normandy Camembert. Take a sharp knife and make some little cuts in the top of your cheese, place in here some sprinklings of crushed garlic but not too much, gently place some thyme or basil or whichever fresh herb you’ve opted for into those cuts and then like an expert, place your thumb over the olive oil bottle and drizzle over your Camembert. Gently re-wrap your cheese loosely and leave to one side. Take your ciabatta or pannini and cut into delicate, slim slices. Take a clove of garlic and rub it over your slices, again drizzle lightly with olive oil and place pieces around your Camembert on a baking tray. Take your whole ensemble and bake up in that piping hot oven for ten minutes.
This dish is best served up on a generous plate, cheese in the middle, crispy garlic toasts surrounding it and something ace on the telly.
Finally…
Nothing goes better with creamy, indulgent cheeses than a velvety, deep-flavoured and full- bodied red, a Merlot is the perfect bedfellow.
Visit your drawer, pull out the corkscrew and pop open that baby, pour into your wine glass, breathe in, sup up and dip your very French slices into the condensed gorgeousness that is your baked Camembert. Voilà!

Lou Prew

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Vietnamese pork – by Jadus

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Vietnamese pork – by Jadus

Posted on 02 August 2010 by admin

 

Vietnamese Pork

Vietnamese Pork

Ingredients :

grease proof paper
tin foil

 pork shoulder   1-2kgs serves 4-6
3 red chillies (finely chopped)
1 onion
finger of ginger 2-4cm
fish sauce 1 table spoon
3 cloves of garlic
light soy sauce 2 table spoons

for the stock:
Cinnamon sticks
red onion
1 Chilli
chicken stock 500ml

Method:
first you start with making a paste for the pork, grate the onion, garlic and ginger into a bowl then add the chillies , fish sauce and soy and.
mix this together until a paste ( potato masher is handy or a food processor makes easy work of this).
once the texture is like a sloppy peanut butter.pat down the pork with kitchen towl to remove excess moisure.Rub the paste into the pork putting the majority of it on the fat on top. then place ino a baking tray.

preheat oven at 180 o

second prepare the stock, you can use a homemade chicken stock if you have it or one of the good stock cube/liquids are fine. add 500ml of the stock to the baking tray  then add two cinnimon sticks , the chilli whole and an onion chopped in half.

cut the grease proof paper to the size of the topside of the pork place on the pork against the paste like a grease proof roof, this is to help the fat crisp.then wrap the foil over the whole thing finishing it wrapped around the tray.put in the oven for 2hours  after 2 hour turn the temperature to 120, remove foil and baste the sides of the pork place back into oven for 30mins or until pork is crisp ( if you have trouble crisping the fat remove crease paper and pop under the grill). take it out of the oven and leave to rest for 15-20mins then serve.drizzle the stock over the pork.

we served ours with roast potato’s and a pineapple salad.

Vietnamese Pork

Vietnamese Pork

 

 

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il pollo stronzate formaggio di pasta al forno (or chicken pasta bake)

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il pollo stronzate formaggio di pasta al forno (or chicken pasta bake)

Posted on 25 June 2010 by admin

A wonderfully simple chicken pasta bake easily cooked by both amateur and professional cooks. Perfect as a main or in smaller portions as a starter, also an ideal following day lunchbox filler.

Pasta Bake

Pasta Bake

Ingredients:
Pasta (Penne or Macaroni)
Chicken (Jointed and boned)
Mushrooms (Whole)
2 Onions
1 Yellow Pepper
2 Cloves Garlic
Chopped Tomatoes
Basil
Oregano

Pasta bake ingredients

Pasta bake ingredients

Method:
Rinse and boil the pasta and brown off the chicken.

Boil Pasta while chicken frys

Boil Pasta while chicken frys

Slice dice and chop onions garlic and pepper.

Chop vegetables

Chop vegetables

Pre heat oven to 180 degrees while you soften your vegetables in a lightly oiled wok.
Place the cooked pasta in an oven proof dish with the tomatoes basil and oregano and add the chicken and vegetables and heavily garnish with cheese.

Oven Ready

Oven Ready

Bake in the oven for 45 minutes until golden brown and crispy around the edges. Then Eat.

Enjoy!

Enjoy!

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Beer Butt Chicken – Barbeque

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Beer Butt Chicken – Barbeque

Posted on 21 June 2010 by admin

Beer Butt Chicken has to be a favourite for any self confessed carnivore, You can use any type of beer, lager, or cider or even spirits.
The general idea is that the alcohol in the tin evaporates into steam and cooks through the chicken, enhansing the flavours.

Beer Butt Chicken

Beer Butt Chicken

Ingredients;
1 whole chicken (Organic or at least Free Range)
1 can of drink (beer lager cider or a drop of whiskey or bourbon)
1 barbeque rub (this can be home made but Nandos do a good one)

Ingredients
Ingredients

 Method:

Rub the chicken all over with the “rub”, cut off the top of the beer can and fill half way with the chosen alcohol.

Place chicken on the barbeque – butt side down with the can inserted fully.

Whole Barbeque Chicken

Whole Barbeque Chicken

Place on the barbeque.

barbeque chicken

barbeque chicken

And cover (I use a metal bucket – but a barbeque with a lid like a webber is best)

- leave to cook for at least 2 hours depending on size of chicken, you know its done when you can pull a wing off with ease.

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