| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Ready, Steady, Cook 2 |
1 |
servings |
INGREDIENTS
| 100 |
g |
Polenta |
| 1 |
|
Handful basil; chopped |
| 30 |
ml |
Olive oil |
| 2 |
|
Orange |
| 30 |
ml |
Sesame oil |
| 30 |
ml |
Honey |
| 15 |
ml |
Balsamic vinegar |
| 15 |
ml |
Soy sauce |
| 300 |
ml |
Chicken stock |
| 2 |
|
Handfuls basil |
| 100 |
g |
Pistachios |
| 100 |
ml |
Olive oil |
| 1 |
|
Leek |
| 15 |
ml |
Olive oil |
| 1 |
|
Handful coriander; chopped |
| 1 |
|
Mango; peeled and diced |
INSTRUCTIONS
BAKED POLENTA
DUCK WITH ORANGE SAUCE
PISTACHIO PESTO
MANGO AND LEEK CHUTNEY
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.
A Message from our Provider:
“Forbidden fruits create many jams”