My new turbo oven (halogen oven) arrived today. Just in time for me to cook the duck legs I bought short dated a while ago. I have extolled the advantages of a turbo oven before. It’s even more useful now I’m in a caravan with no conventional oven. The last one broke during relocation. I hadn’t secured it properly. My bad.
I could only find precooked sous-vide duck legs on Bribie Island and rather than go further afield I decided to give them a go.
After researching various duck+orange recipes, and taking stock of what I had on hand, I devised my own sauce to serve with the roasted duck. I baked some potatoes and Brussels to go with it. As duck legs come in pairs, I made enough of everything for two serves. Reheating is gentle and easy with a turbo oven.
This recipe worked well I thought. That’s why I’m publishing it here. But it makes quite a lot. Enough for a lot of people. You may like to halve it for less.
I’m going to freeze it and try using it as a marinade and baste next time I cook duck or chicken.
• Zest of two oranges
• Juice and pulp of 2 or 3 oranges
• 1/4 cup Stones green ginger wine
• 1/4 cup Cointreau
• 1 cup chicken stock
• 1 Tbsp cornflour
• 1 Tbsp honey
• 1 cinnamon quill
• A clove or two
• A dash of Tabasco
• A pinch of cayenne
- Mix all ingredients In a saucepan and bring to the boil over medium heat while stirring constantly with a whisk
- Simmer gently until the sauce thickens.
Follow the instructions on the pack. I didn’t, I was concerned the oven might overdo it (see my last attempt at roast duck) so this leg didn’t get as browned as it should. But still delicious.
Posted in Duck, poultry, sauce
Tagged fruit, fusion, ginger.\, honey, juice, lemon, liqueur, orange, sauce, spice, turbo oven
I made this rather delicious home made chicken curry with chicken thighs marinated in tandoori paste, Worcestershire and sriracha sauce, chopped garlic and onion then cooked in a sauce of almond milk, tomato paste and smoky paprika.
It is spicy hot, and according to my calculations, about 1000 Kj a serve.
(4 servings in this recipe).
- 4 chicken thighs cut into large pieces
- 1 onion, chopped
- About 2 tsp chopped garlic
- 3 Tbsp tandoori paste
- A squirt or two of sriracha sauce
- A few dashes of Worcestershire sauce
- 2 Tbsp peanut oil
- 2 cups almond milk
- 2Tbsp tomato paste
- 2 tsp smoky paprika
- Marinate the chicken pieces with the onion and garlic in in the tandoori and Worcestershire sauce for an hour or two
- Extract the chicken pieces with tongs and fry in hot oil for a few minutes
- then add the rest of the marinade, almond milk, paprika and tomato paste.
- Bring to a slow simmer and cook until the chicken is done right through.
- Serve with basmati and/or naan.
Posted in chilli, Con-fusion cooking, curry, fusion, Indian, sauce, smoked
Tagged chilli, comfort food, curry, experiment, fusion, garlic, hot, marinade, onion, recipe, sauce, spice, spices, tomato
A healthy, low calorie meal for vegetarian days, or as a side with chicken or corned beef.
- 1 cup Frozen green beans, steamed and cooled
- 1 can three bean mix, drained
- 1 red onion chopped
- Half a cup of chopped green and red bell pepper
- Half a cup chopped celery
- 1/4 cup pepitos
- 1/4 cup sunflower seeds
- A good pinch of cayenne
- A good pinch smoky paprika
- Salt & pepper
- 1 Tbsp lime juice
- 2 tsp virgin olive oil
(or substitute your favourite salad dressing)
Toss everything together and refrigerate before serving.
Four to five servings.
This is a nice combination of flavour and texture. This recipe makes 2 serves.
Goan, give it a go.
- 2 skinless, boneless chicken thighs, cut into generous bite size pieces
- 2 whole cloves
- 1 piece of cinnamon stick
- 1 whole star anise
- 1 teaspoon tamarind puree
- 2 tablespoons chopped fresh coriander
- 1/2 cup shredded coconut
- 2 tsp coriander seeds
- 1 tsp whole cumin seed
- 1 tsp mustard seeds
- A few course grinds of black peppercorns
- 2 garlic cloves, finely chopped
- 1 or 2 chillies
- 1/2 teaspoon ground turmeric
- 1/2 cup water
- 1 Tbsp tomato paste
- Oil for frying
- Lightly toast the coconut in a medium hot wok (no oil) and put aside
- Heat the oil in the wok and fry the chilli, cumin, mustard, and coriander seeds until fragrant
- Add the onion, then the remaining ingredients and stir to coat the chicken with the spice and sauce
- Turn down the heat, cover and simmer gently until the chicken is cooked
Serve with basmati or naan.
This is a “dry” curry. If you like it saucier, add half a can of coconut cream.
Posted in chicken, chilli, coconut, Con-fusion cooking, curry, fusion, Portuguese, spices
Tagged asian, chilli, coriander, cumin, curry, fusion, garlic, hot, onion, pepper, sauce, spice, spices
Leftover brassica bubble and squeak. Delicious.
- 1 cup cooked cauliflower, chopped small
- 1 cup cooked broccoli, chopped small
- 1 heaped Tbsp instant mashed potato powder
- 1/2 tsp curry powder
- Salt and pepper
- Oil or butter for frying
- Mix all ingredients and leave to stand for 20 minutes
- Fry in oil until golden brown
Posted in Breakfast, curry, Eggs, fritters, fusion, Leftovers, oil
Tagged broccoli, cauliflower, eggs, leftovers, potato, vegetarian
Simple and spicy.
- 3 eggs
- 1 Tbsp full cream milk
- 1 Tbsp sriracha sauce
- 1 Tbsp butter
- Melt butter in a heavy pan over medium heat
- Whisk together the milk, sauce, eggs and salt
- Pour into pan and turn off the heat.
- As the egg sets, move it aside so liquid egg can replace it and contact the pan
- Do not overcook.
Serve on toast, crumpets or muffins.