Chinese Crispy Duck Pancakes

My CHINESE CRISPY DUCK PANCAKES are the perfect party appetizers for when you are entertaining guests, or even when you just feel like bringing a little finesse to your meal time. These delicious little bundles are so easy and fool proof you will love preparing them almost as much as you will love eating them. These Chinese 'two biters' will be sure to amaze your taste buds and excite even the most refined palate! 

INGREDIENTS

2 duck breasts

1 tablespoon Worcestershire sauce

2 tablespoons hoisin sauce

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

3 tablespoons honey

2 garlic cloves, crushed

1 1/2 teaspoons fresh ginger, grated

1/4 teaspoon Chinese five spice powder

3 spring onions, sliced in thirds and split down the center

1 cucumber, peeled, deseeded, sliced into thirds and again into match sticks

SAUCE

Remaining marinade

2 tablespoons of honey

2 tablespoons of hoisin

CREPES

1 cup plain flour

4 tablespoons corn flour

1/2 cup water

1/2 cup milk

4 eggs

2 tablespoons coconut oil

METHOD

1. In a medium bowl whisk together the Worcestershire sauce, hoisin, rice wine vinegar, soy sauce, honey, garlic, ginger and Chinese five spice. 

2. Add the duck breast and coat well with the marinade cover and refrigerate for at least 2 hours.

3. Preheat oven to 180 degrees C or 350 degrees F.

4. Combine flour, corn flour, water, milk, eggs half the coconut oil in a food processor. Process until the batter is nice and smooth. Pour into a jug. Cover and set aside for 15 minutes.

5. Heat a non-stick frying pan over medium heat. Add the remaining coconut oil.

6. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about 16cm in diameter. Cook for 2 minutes and then flip, allowing the pancake to cook for a further 1 minute. Transfer to a plate and repeat with the remaining batter. Cover the crepes with foil and set aside until needed.

7. Heat an ovenproof pan over high heat and add a little coconut oil. Place the duck breasts skin side down into the pan and sear for a few minutes until golden brown. Turn duck over and place in the oven for 25 minutes. 

8. Remove from the oven and set aside for 5 minutes to rest.

9. In the meantime, combine the remaining marinade, hoisin and honey in a small saucepan over low heat and stir to combine. Once hot, remove pan and transfer sauce to a serving bowl.

10. Slice duck in half down the center so that all of the skin is left on one side and there is one piece with no skin. Then cut the duck into 1cm thick slices across the breast. 

11. Place a little duck, cucumber, green onion and drizzle a little sauce into each crepe. Roll up, serve and enjoy! 

HAPPY COOKING FOODIES!!!

Slow and Low Asian Beef Brisket with Spiked Chinaman Brown Rice!

Happy Chinese New Year!!! 

We are just days into the year of the dragon, so why not celebrate with an oriental party in your mouth! My slow and low Asian inspired beef brisket is oh so tender, it literally falls apart. This sticky, shredded goodness is packed full of flavors from the East like star anise, cinnamon, ginger and soy, and is matched perfectly with my healthy brown rice spiked with chinese five spice, fresh mint and coriander.  

Slow and Low Asian Beef Brisket with Spiked Chinaman Brown Rice!

INGREDIENTS:
ASIAN BEEF BRISKET
1kg (2 lb.) beef brisket
3 cups beef broth
1 TBS coconut oil
2 scallions, halved lengthways
1/4 cup soy sauce
4 cloves garlic, peeled and chopped2 TBS fresh ginger, peeled and chopped
1/2 cup honey
3 whole star anise
1 cinnamon stick
1 tsp red chili flakes
1/2 cup chopped fresh cilantro
salt and pepper to taste
SPIKED BROWN RICE
1 1/2 cup brown rice
3 1/4 cup water
3 scallions, thinly sliced (keep 1 TBS for garnish)
1 handful of fresh coriander (cilantro), chopped (keep 1 TBS for garnish)
1 handful of fresh mint, chopped (keep 1 TBS for garnish)
1 TBS oyster sauce
1 TBS soy sauce
2 tsp sesame oil
1 TBS fresh ginger, finely chopped
2 garlic cloves, finely chopped
1/2 tsp honey
1 tsp orange zest
1/4 tsp chinese five spice
1 Lime, quartered
EGG OMELET and GARNISH
2 eggs
1 tsp coconut oil
salt


METHOD

1. Preheat oven to 175 degrees C (350 degrees F).
2. Trim excess fat off the brisket so it is nice and lean, and season with salt and pepper.
3. Heat coconut oil in a deep oven proof frypan, preferably one with a lid. (If unavailable use a fry pan for this step and in step 5 transfer meat to a deep casserole dish)
4. Sear brisket well, approximately 3-4 minutes each side.
5. Add garlic, ginger, 2 cups of the beef broth, soy sauce, honey, chili flakes, scallions, star anise and coriander (cilantro), and cover with lid or aluminum foil and place in the oven for 3 1/2 hours, turning brisket over after 2 hours.
6. Meanwhile boil water for rice in a medium saucepan. Add rice and cook on low for 40-45 minutes until cooked through. Set aside to cool.
7. Once brisket is done remove from the pan and shred using two forks. Add last cup of beef broth to the pan, scraping all of the caramelized goodness from bottom and sides of the pan. Strain sauce through sieve and return to the pan with shredded brisket. Adjust seasoning if necessary.
8. In a bowl combine soy sauce, oyster sauce, sesame oil, orange zest, chinese five spice and honey.
9. Heat coconut oil in large frypan over medium low heat. In a bowl whisk eggs with a pinch of salt. Pour eggs into pan and swirl around gently until the eggs mixture covers the pan. Once the egg mix has just cooked through, pick up one edge and roll loosely to the other side. Remove from pan and slice thinly.
10. Increase heat to medium high. Add scallions, ginger and garlic to the pan. Saute for one minute and add rice. Once heated through add sauce mixture, coriander and mint and stir until combined.
11. Serve rice in bowls and top with brisket, omelet, lime and a sprinkle of coriander, mint and scallions.

HAPPY COOKING FOODIES!

FIT FOR A QUEEN: RUBY CITRUS QUINOA SALAD

My Ruby Citrus Quinoa Salad is so fresh and tasty it will tickle your taste buds and keep you satisfied all day long! 


Pomegranate gems and quinoa gems, are two tiny ingredients that pack a whole lot of power when it comes to nutrition. 


Quinoa, aka the SUPER GRAIN, is hands down my favorite grain of all. It is extremely high in protein, fiber and iron, and the best part is quinoa is gluten free! Pomegranate gems are sweet little ruby red gems, that add color, crunch and a profound flavor to this salad. Pomegranate gems are not only beautiful, they are extremely high in vitamin C, vitamin B5, potassium, flavonoids and phytochemicals, and are becoming very popular for their high content of antioxidants.  


Add my refreshing citrus and herb dressing to this equation and you have yourself a super tasty, nutrition packed salad, that you can enjoy as a stand alone dish or to accompany your favorite barbeque meat this summer. 


RUBY CITRUS QUINOA SALAD
INGREDIENTS
1 1/2 cups    Quinoa
6 cups          Water
1 medium     Cucumber, diced small
1/2                Red Onion, finely chopped
1                   Pomegranate, gems only
DRESSING
1                   Orange, zest and juice
2                   Lemons, zest and juice
1/4 cup         Red Wine Vinegar
1 cup            Fresh Herbs, finely chopped (I like Parsley, Coriander and Mint)
2 cloves        Garlic, finely minced
1/2 tsp          Curry Powder
1/2 cup         EVOO
                     Salt and Pepper to taste


METHOD
1 ~ Rinse quinoa well until running water. Place in saucepan with 6 cups of water and bring to a boil and then reduce to a simmer. Cook quinoa until translucent, drain and cool.
2 ~ In a large bowl whisk together all the ingredients in the dressing. Add the cucumber, red onion, pomegranate gems and quinoa and toss to combine. Check for seasoning and adjust salt and pepper to desired taste. Top with a little extra of the fresh herbs and enjoy!


HAPPY COOKING FOODIES!

SAY NO TO 'CARBOCIDE'! Chicken, Roast Vegetable and Ricotta Whole Grain Lasagna

There are some comfort foods I just can't live without! Some of my earliest childhood memories are of my family sitting around the dining table digging into my Mum's decadent lasagna. Cheesy béchamel sauce and rich Bolognese, layered between multiple layers of pasta, all topped off with a thick layer of melted cheese. One slice of this awesomeness would leave you belly up on the couch for hours after, but somehow I recall sneaking back to the fridge for an extra piece, after the bloating had subsided. Let me tell you, it tasted just as great the second time around! 

Unfortunately if you want to stay slim and avoid that horrible 'CARBOCIDE' feeling as well as the added guilt that follows, then gorging on the traditional full fat and full carb lasagna probably isn't for you! 

I have a tasty alternative that will have you saying NO TO 'CARBOCIDE' and UNWANTED CALORIES and YES TO DELICIOUSNESS and THE HOT BODY YOU WANT! I promise you, you will LOVE this LOW FAT, LOW CARB, FULL FLAVOR recipe so much that you'll never eat regular lasagna again!

CHICKEN, ROAST VEGETABLE, and RICOTTA WHOLE GRAIN LASAGNA 

INGREDIENTS

750 g       Chicken or Turkey Mince

800 g       Canned Diced Tomatoes

2             Onions, diced

2 cups      Mushrooms, chopped

3 cloves   Garlic, minced

1 TBS       Dried Oregano

1 tsp        Fennel Seed

1 tsp        Red Pepper Flakes

1 cup       Red Wine

               EVOO

               S + P

2 large     Eggplant, sliced thinly lengthways

1              Butternut Squash, thinly sliced

2 cups       Fat Free Ricotta

1 pack      Frozen Spinach, thawed

1 bunch     Fresh Basil, chopped

1              Egg
200 g        Whole Grain Lasagna Sheets

1 cup        Low Fat Mozzarella Cheese, grated

1 cup        Parmesan Cheese, grated

METHOD

1 ~ Preheat oven to 400 degrees F (200 degrees C).

2 ~ Place slices of eggplant and squash flat and singularly layered on sheet pans. Season with a little S + P and drizzle with a little EVOO. Roast in oven for 10 minutes on each side and remove. Reduce oven temperature to 375 degrees F (180 degrees C).

3 ~ Saute onion in a little EVOO over medium heat until transparent. Add garlic and mince chicken or turkey to pan and cook for approximately 10 minutes until the meat is browned. 

4 ~ Add mushrooms and saute for another 5 minutes.

5 ~ Add diced tomatoes, red wine, oregano, red pepper flakes, fennel seeds and a little salt and pepper and simmer for 20 minutes on low heat. (if the sauce becomes a little dry add a water as needed)

6 ~ In a bowl blend ricotta, basil, spinach, egg and a little S + P.

7 ~ Spread 1/3 of the meat sauce on the bottom of a 9 inch x 13 inch heavy based lasagna pan. Top with 1/2 of the lasagna sheets, followed by 1/2 of the eggplant slices, 1/2 of the ricotta, 1/3 of each of the cheeses and 1/2 of the butternut squash respectively.

Repeat this layering system and top with the last 1/3 of the mozzarella and parmesan cheese.
8 ~ Cover with foil and bake in the oven for 40 minutes.
9 ~ Remove foil and bake for an extra 10 minutes until cheese is golden brown.
10 ~ Remove from oven and let rest for 10 minutes and enjoy!


The roasted vegetable layers in this lasagna add so much flavor and nutrients to this dish that you will realize the extra layers or pasta and béchamel sauce in traditional lasagna are completely unnecessary!

Happy Cooking Foodies!!!

ELEPHANT SATAY SALAD

It's HUGE... It's FULL OF PEANUTS... and it's a salad you will NEVER FORGET!


It's my ELEPHANT SATAY SALAD!


I am not certain than elephants actually engulf peanuts in real life as they do in cartoons, but they definitely eat a whole lot of something! Elephants may not eat peanuts but they definitely have a remarkable memory!  They say an elephant never forgets and I promise you, you will not forget this salad! 


This incredibly fresh slaw is composed of many different crunchy textures that are all brought together by my velvety satay dressing. The fresh mint and cilantro give this nutritious and unbelievably tasty salad its zing, while the chicken and peanuts; the protein elements of my salad, keep your tummy grumbles away.


ELEPHANT SATAY SALAD

Serves 4-6
INGREDIENTS
1/2 Large   Green Cabbage, finely shredded
3               Carrots, peeled and ribboned
4               Chicken Breasts
1 bunch      Mint, finely chopped
1 bunch      Cilantro (Coriander), finely 
                 chopped
1               Red onion, finely sliced
DRESSING
1/4 cup    Chunky peanut butter
1/3 cup    Rice Wine vinegar
1/4 cup    Lime or Lemon Juice
2 TBS        Honey
1 - 2         Large Red Chilies, finely minced
1 tsp         Salt
2 TBS        Sesame Seeds
1/4 cup     Peanuts, roughly chopped 


1 ~ Boil 5 cups of water together with approximately 1 tsp each black pepper and salt. Once boiling place whole chicken breasts in the water, reduce heat to simmer and poach for approximately 13-15 minutes. Once the chicken is cooked all the way through, take out of water and leave aside to cool.
2 ~ In a large bowl, combine cabbage, carrot, red onion, cilantro and mint.
3 ~ In a smaller bowl whisk together the peanut butter, rice wine vinegar, lime or lemon juice, honey, chilies and salt.
4 ~ Pour the dressing over the cabbage mixture and toss until the cabbage slaw is well dressed.
5 ~ Shred the chicken breasts into small pieces using two forks. Add the chicken to the cabbage slaw, toss to combine.
6 ~ Top salad with sesame seeds, crushed peanuts and any extra cilantro or mint and enjoy!


HAPPY COOKING FOODIES!

SUPER FANCY + SUPER EASY: CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD

I love to impress my family and friends (and their taste buds) with unique flavor combinations, and leave an impression in their memory of 'that dish' that has them begging for the recipe! A brilliant recipe is one that looks and tastes SUPER FANCY, yet is SUPER EASY to prepare! You don't need to have a thousand ingredients, or use a hundred pots and pans to leave a lasting impression on your dinner guests. 

My 'CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD' is not only full of wonderful, fresh ingredients that will wow your taste buds, but it is surprisingly simple! The roasted figs become beautifully caramelized and sticky, and are the perfect accompaniment to the rich and salty gorgonzola, and the earthiness of the walnuts. 

This salad is simple enough to prepare as lunch for one, yet so outstanding it could be the star of the show along side a quality steak at a formal dinner party. Whichever way you choose to enjoy it I assure you, you will not be disappointed!

CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD

SERVES 4-6

INGREDIENTS

12-15      Fresh Figs

150 g      Gorgonzola or your favorite Blue 

              Cheese, roughly crumbled

150 g       Mixed Greens

2/3 cup   Walnuts

1/2         Red Onion, thinly sliced

              S + P

              EVOO

DRESSING

¼cup  Balsamic Vinegar

¼ cup EVOO

2 TBS Honey

1 TBS Dijon mustard

           S + P

1 ~ Preheat oven to 300 degrees F (150 degrees C).

2 ~ Slice figs in half, lengthways, drizzle with EVOO and sprinkle with S + P (if figs are large cut them into quarters).

3 ~ Place figs on a baking tray, skin side down and bake in the oven until they are soft and slightly juicy, approximately 15-20 minutes.

4 ~ Place the walnuts on a separate sheet pan and place in the oven for 7-8 minutes.

4 ~ In an empty and clean jar, combine ingredients for the dressing and shake for approximately 1 minute. If a jar is unavailable, whisk all the ingredients together in a small bowl until they are creamy and emulsified.

5 ~ In a large bowl toss together the mixed greens, red onion and enough of the dressing to coat the leaves nicely, without drowning them. Refrigerate and use the remaining dressing for up to 1 week.

6 ~ Arrange the dressed leaves on a serving platter, followed by the toasted walnuts, crumbled blue cheese and roasted figs. Drizzle with a little EVOO and enjoy!

*Tip - Arrange slices of fresh prosciutto over the top of finished salad for an extra special tickle of flavor.

Happy Cooking Foodies!

NO RABBIT FOOD! STRAWBERRY FIELDS CHICKEN SALAD

I love to eat an abundance of fruits and vegetables, but I AM NOT A RABBIT and therefore I enforce a NO RABBIT FOOD POLICY! 

You know exactly what I am talking about... Iceberg lettuce, tasteless tomatoes and carrot sticks! What a hideous excuse for a meal! You know what they say... You don't make friends with salad! And I am pretty sure that statement was aimed directly at that particular boring and lifeless combination! 

Food is supposed to put a smile on your face, replenish your bodies energy and fill that forever growing void in your tummy. Eating is meant to be a fun experience, which means filling up on foods that surprise your taste buds and satisfy you without the guilt of over indulging.

That is why I am going to make you a promise that I aim to keep for life! I promise that all of my salad recipes I pass down to you will be full of fresh and vibrant flavors, and tickle your taste buds until they are all giggled out. First off the bat is my:

STRAWBERRY FIELDS CHICKEN SALAD

INGREDIENTS
3          Chicken Breasts
2          Large Cucumbers, peeled
1          Medium Red Onion, finely 
            sliced
2 cups   Strawberries, cut in half or    
            quarters
1/2 cup Almonds, roughly chopped 
            lengthways
           S + P




DRESSING
1/3 cup Honey
1/2 cup Lime or Lemon Juice
1/2 cup Fresh Mint Leaves, finely chopped
1 TBS    Fresh Thyme Leaves, finely 
            chopped
1/4 tsp  Cayenne Pepper
1 TBS    Sea Salt
1 TBS    EVOO


1 ~ Boil 3 cups of water together with approximately 1 tsp each black pepper and salt. Once boiling place whole chicken breasts in the water to poach for approximately 13-15 minutes. Once the chicken is cooked all the way through, take out of water and leave aside to cool.
2 ~ In a large bowl mix together ingredients for the dressing. Whisk to combine.
3 ~ Cut cucumbers in half lengthways, and use a vegetable peeler to slice cucumbers into long ribbons. Once the peeler reaches the seeds, turn and repeat on the next side until all of the cucumber is sliced into ribbons. 
4 ~ Place cucumbers along with strawberries, almonds and red onion in the bowl along with the dressing.
5 ~ Take the cooled chicken breast and shred using two forks. Add chicken to the bowl and toss the salad ingredients together.


Enjoy!!!


This salad is full of protein and tasty low GI ingredients, that will satisfy your taste buds and keep you satisfied. 


Happy Cooking Foodies!