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Beetroot Puree with Pan Seared Duck

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.

Pan Seared Duck with Beetroot Puree and Kale Chips

 

Seared Duck

 

 

 

 

 

 

 

 

 

Ingredients Serves 1 

1 Duck Breast

1/4 tsp Coconut Oil.

light pinch sea-salt & black pepper

1/8tsp Chinese 5 spice

Method

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.

Beetroot Puree with Kale Chips

 

 

 

 

 

 

 

 

Beetroot 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)

Method: 

Put all ingredients in blender and blitz each time you add boiling water until smooth and thick.

Pour into middle of serving plate.

Kale Chips

1 large stem Organic Kale

1tsp Coconut Oil/Duck fat (*in same pan already from cooking duck)

Method

While duck is still cooking add the kale leaves off the stem to pan

and cook for 1-2 minutes on each side

Place on outside of puree on one side.

Udon Noodles

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.

Hoisin & Garlic udon noodles

 

 

 

 

 

 

 

 

 

 

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

Method:

Cook Base #2 then add remaining ingredients and stir fry until vegetables are cooked through

Serve Hot .


Meal 2: Beef Chow Mein Recipe: Serves 2 Mains

Beef Chow Mein for recipe

Chow Mein Beef

Sauces: Homemade

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.

My Mint Sauce Recipe will be a favourite.

Creamy fennel mustard

Basil pesto

Chimichurri

Mint Sauce #1

 

 

 

 

 

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Barb’s gluten free bread

Through 2 failed attempts to get this right i managed a 3rd loaf using gluten-free flours, lactose-free milk and yogurt and organic free range egg for this bread. Nice crusty bread. I found the gluten free flour in Coles supermarket. It was really nice. Tip:  if you need to toast or reheat it just sprinkle a light sprinkle of water and it comes out like its just been baked.

Barb’s gf bread

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Asian : Five Taste Pots

Five Taste Pots have all natural ingredients and the most authentic I have found for packaged curries and Asian seasonings. I use them all the time. I do other dishes with their  red or green curry, Thai chili and basil, Vietnamese lemongrass and ginger, Chinese hoisin, massamaum paste. Directions are on the packets to make meal a breeze. Not much to add except meat and vegetables. Follow directions on packet. I often swap the chicken for pork or prawns for something different and it makes a nice change from chicken. The red and green curry have coconut milk added. Other stir-fries are Chinese, Thai, Vietnamese all in the same pots. I found them in Coles and Woolworths.

Thai Green Curry

Five Taste Pot : Thai Green Curry Chicken

 

 

 

 

 

 

 

 

 

Thai Chili Basil Pork Stir-fry

Green curry w red & brown rice

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients Serves 2

300g poultry/red meat/fish/prawns

1 cup steamed vegetables *You can double it to 2 cups if you like your veges

1 Five Taste pot

*Add rice if you want to .

Tip: I use the rice pouches for microwave 90seconds and its done. I get 4 serves from 1 pouch