I bought a pork shoulder roast and cooked the whole 1.5kg in oven with olive oil, rosemary and lemon zest for 1 1/2 hours. Then rest for 30min before slicing. This made 3 meals for hubby and I. I had 1/3 tonight with roasted parsnip, turnip and carrots which I bought as part of a soup pack (TIP: It’s cheaper for us to purchase a fresh vegetable soup pack to use for roasted vegetables instead of buying them individually as there is only 2 of us to cook for)
I was able to pick up some duck breasts on sale and hubby doesn’t like duck so I took the opportunity to treat myself to a nice duck lunch at home. The hero of the dish though is the beetroot puree. I haven’t made it before and it turned out so good I decided the duck didn’t need a sauce, the puree was enough.
Ingredients Serves 1
1 Duck Breast
1/4 tsp Coconut Oil.
light pinch sea-salt & black pepper
1/8tsp Chinese 5 spice
In COLD pan add coconut oil
Season duck on flesh side with Chinese 5 spice
Season duck on skin side after scoring in criss cross pattern with sharp serrated knife
with sea-salt and pepper.
Place duck skin side down and slowly increase heat a minute at a time
until duck fat has rendered off and is now oil.
Then after about 2-3minutes turn duck over
and place lid on top and cook for 3minute (medium rare) or to your liking.
Gently remove lid with pot mit as it’s super hot
Remove from heat leave to stand for 5 minutes before slicing 3/4 of the way through.
Place on top of the puree.
2Tb packet instant mash (edgells)
6 Large slices of beetroot with 1Tb Juice
2-3Tb boiling Hot water (*add 1Tb at a time for desired consistency)
(Tip:Use Hot water to make it shine)
Put all ingredients in blender and blitz each time you add boiling water until smooth and thick.
Pour into middle of serving plate.
1 large stem Organic Kale
1tsp Coconut Oil/Duck fat (*in same pan already from cooking duck)
While duck is still cooking add the kale leaves off the stem to pan
I love udon noodles but don’t have them often as I cant have a lot of carbs anymore. So this was a treat for me. This post will show different ways to use them. Often I serve them with Thai oyster sauce, chili, garlic, and sesame oil. This time I did a little different to use up ingredients in fridge and pantry. Tip : Thai Oyster Sauce is not as salty as Chinese oyster sauce and can be found at any Asian supermarket. Often Asian Sauces are a lot cheaper at the Asian supermarkets can be less than half price.
Meal 1: Hoisin & Garlic Udon Chicken Recipe:
Serves 1 main or 2 entrée
1/2 qty Grass Fed Beef Mince Base #2
1 Five Taste Hoisin & Garlic Paste Pot
100g Chicken tenders
1Tb peanut oil
1/2 Packet Udon noodles
1/2 cup Frozen Stir Fry Asian Vegetables
Cook Base #2 then add remaining ingredients and stir fry until vegetables are cooked through
As I cleared out fridge of any bought sauces I wanted to make some of my own I haven’t tried before. I also made another batch of the mint sauce I made last year.
My Creamy Fennel Mustard Recipe is Soo Good! Great for BBQ with Sausages/Steak/Chicken or even Fish or when you want a salad dressing that’s not the normal mayo. No cream involved. Definitely making this one again.
My Basil Pesto Recipe worked out rather well. I don’t add parmesan to mine but a lot of recipes for basil pesto do include it so it is up to the individual taste. I personally don’t think it needs it.
The Chimichurri Recipe from Coles free magazine. Had this one with Steak. Neither hubby nor I liked it.