| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Cook 2, Ready, Steady | 1 | Servings |
INGREDIENTS
| 100 | g | Polenta |
| 1 | Handful basil, chopped | |
| 30 | Olive oil | |
| 2 | Orange | |
| 30 | Sesame oil | |
| 30 | Honey | |
| 15 | Balsamic vinegar | |
| 15 | Soy sauce | |
| 300 | Chicken stock | |
| 2 | Handfuls basil | |
| 100 | g | Pistachios |
| 100 | Olive oil | |
| 1 | Leek | |
| 15 | Olive oil | |
| 1 | Handful coriander, chopped | |
| 1 | Mango, peeled and diced |
INSTRUCTIONS
BAKED POLENTA: Preheat the oven to 220c/Gas 7. 1 Cook the polenta as on the packet. Stir in the basil, oil and seasoning. Bake in a gratin dish for 10 minutes. DUCK WITH ORANGE SAUCE: 1 Remove the zest from 1 orange, chop and add to a pan with the sesame oil, honey, balsamic vinegar, soy sauce, orange juice and stock. Simmer gently. 2 Pan fry the duck in oil until cooked through. Segment the remaining orange and add to the sauce. Slice the duck and serve with the sauce. PISTACHIO PESTO: 1 Blend the basil and pistachios in a processor, add 30ml/2 tbsp water and olive oil to make a paste. Season and serve. MANGO AND LEEK CHUTNEY: 1 Cut the leek into quarters lengthways and into 2" pieces. Heat the oil in a shallow pan and fry the leeks with the coriander. Turn into a bowl with the diced mango. Season and serve. Converted by MC_Buster. Per serving: 2264 Calories (kcal); 163g Total Fat; (63% calories from fat); 17g Protein; 198g Carbohydrate; 0mg Cholesterol; 3796mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 3 Vegetable; 4 Fruit; 32 Fat; 2 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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