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| DUCK AND ORANGE SALAD |
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A delicious
Oriental-style dish of sliced crispy duck with bean sprouts and pak choi in
a refreshing orange, ginger and soy sauce dressing
Serves
4
- 2 tbsp
fresh orange juice
- 1 tbsp
soy sauce
- 2 large
duck breast fillets
- 1 orange
- 1 tbsp
sunflower oil
- 4 baby
pak choi, trimmed and halved lengthways
- 100g/4oz
fresh bean sprouts
- 4 spring
onions, trimmed and finely sliced diagonally
- Zest
of 1 orange
For
the dressing
- 1 tbsp
fresh orange juice
- 2 tsp
peeled and grated fresh root ginger
- 4 tbsp
sunflower oil
- Dash
of soy sauce
- Squeeze
of lemon juice
- Freshly
squeezed black pepper
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Mix orange
juice and soy sauce in a jug. Score duck skin in a diamond pattern and place
fillets in a shallow dish. Pour over orange and soy sauce. Leave in the fridge
for 20 minutes.
Meanwhile,
make the dressing. Mix orange juice, grated root ginger, 4 tbsp sunflower
oil, a dash of soy sauce and lemon juice in a bowl. Season with freshly ground
black pepper and reserve.
Peel orange
with a serrated knife, removing all the pith. Cut flesh into segments by running
the knife up against the membranes to give pith and skin-free pieces. Discard
membranes and reserve flesh.
Preheat
a heavy-bottomed pan and cook duck fillets - skin side down first - until
lightly browned and glazed. Turn over to cook other side, taking care not
to overcook flesh and keeping duck pink in the centre. Season with freshly
ground black pepper. Remove from pan and reserve, keeping warm.
In a separate
pan, heat 1 tbsp sunflower oil and add pak choi. Toss around to wilt leaves
then remove from heat and reserve.
Place
bean sprouts, spring onions and orange zest and segments in a bowl. Slice
cooked and reserved duck breast fillets and add to bowl. Pour over dressing
and toss to coat and combine.
Divide
pak choi between 4 plates and heap duck salad on top to serve.
Preparation
time: approx 35 minutes, including marinating
Cooking time:
approx 20 minutes
Approximate
nutritional values per person:
540 calories,
13g protein, 55g fat, 10g carbohydrate
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| BUTTERNUT ORANGE AND VODKA SOUP |
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A gloriously
coloured, smooth soup spiked with vodka and finished with croutons and chives
Serves
4
- 3 tbsp
sunflower oil
- 1 onion,
peeled and chopped
- 2 cloves
garlic, peeled and crushed
- 1 1/2
medium butternut squashes, peeled, deseeded and chopped in chunks
- 600 ml/
1pt chicken stock
- Zest
and juice of 1 large orange
- 2-3 tsp
vodka to taste
- Salt
and freshly ground black pepper
- Double
cream and whole chives to serve
For
the croutons
- 1 tbsp
sunflower oil
- 2 thin
slices white bread, crusts removed, cut into small cubes
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First
make the croutons. Heat 1 tbsp sunflower oil in a pan and fry bread cubes
until golden and crisp. Drain on kitchen paper and reserve.
For the
soup, heat 3 tsp oil in a pan and fry onion and garlic over a low heat until
soft but not brown. Add squash and stir around for a minute. Pour over chicken
stock and bring to bubbling. Cover pan with a lid and simmer until squash
is tender.
Whizz
squash and stock mixture smooth with a hand blender. Stir in orange zest,
orange juice and vodka. Add a little extra hot chicken stock if necessary
to thin to desired consistency. Season with salt and freshly ground black
pepper.
To serve,
pour into warmed soup plates and add a swirl of cream. Scatter over croutons
and finish with fresh whole chives.
Preparation
time: 20 minutes
Cooking time:
approx 25 minutes
Approximate
nutritional values per person:
(without
double cream) 220 calories, 2g protein, 15g fat, 21g carbohydrate
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| SALMON ON FRAGRANT ORANGE AND PINE NUT COUSCOUS |
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A stunning
yet simple dish of pan-griddled salmon fillets perched on couscous flavoured
with orange and pine nuts
Serves
4
- 175g/6oz
couscous
- Hot chicken
stock to cover
- 4 thick
salmon fillet pieces
- Oil for
brushing
- Salt
and freshly ground black pepper
- 50g/2oz
pine nuts
- Zest
of 1 orange
- 1 tbsp
finely chopped fresh flat-leaf parsley
- Strips
of orange zest and fresh flat-leaf parsley sprigs for garnish
For
the dressing
- 4 tbsp
olive oil
- 1 tbsp
fresh orange juice
- 1 clove
garlic, peeled and crushed
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Place
couscous in a bowl and pour over enough hot chicken stock to just cover. Leave
until stock is absorbed and grains are tender.
Brush
salmon with oil and season. Cook on a preheated griddle pan, skin side down
first, until crisp and charred. Turn over and cook other side.
To make
the dressing, mix olive oil, orange juice, garlic and a little seasoning in
bowl. Reserve.
Reheat
couscous if necessary in a microwave or steamer. Stir in pine nuts, orange
zest, flat-leaf parsley and reserved dressing and toss to coat.
Divide
couscous between 4 warmed plates and place salmon fillets on top, skin-side
up. Garnish with strips of orange zest and sprigs of flat-leaf parsley.
Preparation
time: 35 minutes, including couscous soaking
Cooking time:
approx 15 minutes
Approximate
nutritional values per person:
505 calories,
23g protein, 39g fat, 20g carbohydrate
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