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| PEKING DUCKLINGS |
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Tiny
crispy duck pancakes tied with chives and served with hoisin sauce. For a
fast version, use a Peking Duck pack available from many supermarkets.
Makes
12
- 1 magret
of duck
- 2 tsp
Five Spice powder
- Oil for
frying
- Salt
and freshly ground black pepper
- 5 cm/2in
length cucumber, skin-on
- 4 spring
onions, trimmed
- 4 full-sized
Peking duck pancakes
- 3 tbsp
hoisin sauce
- 12 chives
for tying
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Rub duck on both sides
with Five Spice powder Steam until cooked through - about 15 minutes, depending
on thickness. Remove and cool. When cool, deep fry in hot oil until skin is
crisp. Season, then cool again.
Meanwhile, cut cucumber
into matchsticks and spring onions into thin lengths.
Place pancakes in a
steamer over heat to soften, then cut each into three small circles with a
plain cutter. Cover with a clean tea towel to keep warm and pliable.
Shred duck using a
fork. Take a small pancake circle and spread a little hoisin sauce along the
middle. Place a few strips of cucumber, spring onion and shredded duck on
top of the sauce. Roll up and tie with a chive. Repeat with remaining pancakes.
Serve on a platter with a Chinese spoon of extra hoisin for dipping.
Preparation
time: 20 minutes
Cooking time:
15 minutes
Approximate nutritional values per person:
90 calories,
16g protein, 10g fat, 22g carbohydrate
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| TANDOORI GOUJONS |
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Strips
of Tandoori chicken served with a chunky raita. As a time-saver, use ready-cooked
Tandoori breasts and just make the sauce
Serves
12
- 2 skinless
chicken breast fillets
- Salt
and freshly ground black pepper
- 1 clove
garlic, peeled and grated
- Juice
of half a lemon
- 1 tbsp
Tandoori paste
- 2 tbsp
plain yoghurt
- 2 tbsp
oil
- 1 tbsp
roughly torn fresh coriander
For
the raita
- 4 tbsp
plain yoghurt
- 1 tbsp
diced cucumber, skin on
- 1 fat
clove garlic, grated
- 1 tbsp
mint, finely chopped
- Squeeze
of lemon juice
- Lemon
wedges for decoration and squeezing
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Rub chicken all over
with salt, garlic and lemon juice and leave for 20 minutes. Mix Tandoori paste
with yoghurt in a shallow bowl. Cut chicken breast into strips and add to
bowl. Turn over to coat, then
leave for about 20 minutes.
Heat an oiled griddle
to smoking. Add chicken and cook thoroughly. Remove to a platter and sprinkle
with freshly ground black pepper and coriander.
For the raita, spoon
yoghurt into a bowl and add cucumber, garlic, mint, seasoning and a squeeze
of lemon juice. Serve goujons with lemon wedges for squeezing.
Preparation
time: 20 minutes, plus marinating
Cooking time:
15 minutes
Approximate nutritional values per person:
40 calories,
5g protein, 3g fat, 4g carbohydrate
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| PICKLED HERRING ON RYE |
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A delicious
way to serve pickled herring - these juicy bites are surprisingly moreish
Makes
8
- 2 rollmops
and some onion from the jar
- 1 slice
rye bread
- German
or American mustard
- 4 cornichons,
halved lengthways
- Watercress
for decoration
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Cut rollmops into thin
slices and reserve with some onion slivers from the jar. Cut rye bread into
8 pieces.
Spread rye with mustard
and top with a curled pickled herring slice and a few onion pieces. Add half
a cornichon and an extra little blob of mustard. Arrange on a platter with
watercress to serve.
Preparation
time: 15 minutes
Cooking time:
nil
Approximate nutritional values per person:
60 calories,
2g protein, 1g fat, 2g carbohydrate
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