| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Sami |
Cook 2, Ready, Steady |
1 |
Servings |
INGREDIENTS
| 4 |
|
Shallots |
| 150 |
|
Olive oil |
| 3 |
|
Lemons, Juice of |
| 30 |
g |
Flat leaf parsley |
| 15 |
g |
Mint |
| 1 |
|
Clove garlic, roughly |
|
|
chopped |
| 20 |
|
Asparagus Stems |
| 1 |
|
Thick slices bread |
|
|
Olive oil |
|
|
Mojo |
| 1 |
|
125 gram lon grain rice |
| 1 |
pn |
Ground coriander, ground |
|
|
turmeric and |
|
|
oregano |
| 1/2 |
|
Lime |
| 30 |
|
Coriander, chopped |
| 15 |
|
Olive oil |
| 1 |
|
Thick slice onion |
| 15 |
|
Balsamic vinegar |
| 30 |
|
Honey |
| 100 |
|
Red wine |
|
|
Few drops tabasco |
| 1 |
|
Duck breast |
| 2 |
|
Carrots |
| 1 |
|
15 millilite grain mustard |
| 5 |
|
Each soy sauce, sesame oil |
|
|
and |
|
|
tomato ketchup |
| 1 |
|
Red wine and sherry vinegar |
| 1 |
|
Egg |
|
|
Corn flour |
INSTRUCTIONS
MOJO 1 Peel the shallots, halve and thinly slice. Heat 15ml/1tbsp
olive oil in a small frying pan, add the shallots and cook until soft.
2 In a small processor blend together the lemon juice, parsley, mint
and garlic. Gradually add the remaining olive oil, followed by the
softened shallots. Season and serve with the toast and asparagus.
ASPARAGUS 1 Remove the woody ends from the asparagus. Heat a griddle
pan. 2 Cook the asparagus in the pan, turning regularly for 10 minutes
or until tender. Serve on the toast. TOASTED BREAD: 1 Remove the
crusts from the slices of bread. Drizzle with a little olive oil and
mojo. Heat a griddle pan. Toast the bread on both sides until brown.
Serve topped with the asparagus. RICE TIMBALE: 1 Cook the rice as the
packet, adding the spices to the cooking water. Add the lime four
minutes prior to the end of cooking time. Drain and mix in the chopped
coriander. Pack the hot rice into an individual pudding basin. Turn
out and serve with the duck. SYRUP 1 Heat the oil in a small pan, add
the onion slice and cook until soft. Add the balsamic vinegar, honey,
wine and Tabasco. Bring to the boil, stirring. 2 Reduce the heat,
simmer until reduced and finally serve with the duck. DUCK 1 Remove
the skin from the duck and cut into escalopes. Place in a shallow
bowl. Peel and slice the carrots. 2 Add the peel to the bowl with the
duck. Combine the marinade ingredients and pour over the duck coating
evenly. Marinade the duck, ideally for 2 hours. 3 Sprinkle the
cornflour onto a flat plate. Drain the duck and coat in the flour with
the carrots. 4 Heat the oil in a shallow pan and fry the duck and
carrots until cooked through. Serve with the rice and syrup.
Converted by MC_Buster. Per serving: 1858 Calories (kcal); 157g Total
Fat; (74% calories from fat); 15g Protein; 106g Carbohydrate; 187mg
Cholesterol; 327mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean
Meat; 6 1/2 Vegetable; 1 1/2 Fruit; 31 Fat; 2 1/2 Other Carbohydrates
Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””