15 mins
Flavoured with soy sauce, honey, Chinese five spice and chilli, this Chinese Style Duck and Plum Traybake tastes really decadent, but is actually a complete doddle to make
We had the duck with couscous (sorry, there is nothing Chinese about that). As with so many Chinese recipes served here in the West, there seems to not be a standard for plum sauce
They are slow cooked in spices and sauces to have that classical Chinese flavour. The plum sauce is salty and sweet and really works beautifully with the duck
To get that something extra a small amount of Hoisin stirred in at the very end calms down the sharpness and brings it all together as a smooth tasting accompaniment for your duck
You can keep the fat that will have collected in the bottom of the pan- this can be used to great effect roasting sweet potato wedges, as it will have the chinesey sort of flavours, and then the general goodness of duck fat
It has a beautiful, distinctive Chinese flavour thanks to the Five Spice seasoning, which is a blend of star anise, fennel, cloves, cinnamon and black pepper
To complete the ultimate ChineseStyle Burger experience I made an Oriental Sesame Slaw and a Chiu Chow Chilli Mayonnaise and served them all in a Ted’s Roll
Now, regular readers of Easy Peasy Foodie will know how much I love traybakes – I love throwing some potatoes, vegetables and meat into a tray – popping it in the oven and letting the oven do the work of transforming these ingredients into something wonderful
To make up your pancakes, simply dollop a little plum or hoisin sauce onto your pancake, add some cucumber, spring onion and rocket, wrap it all up and scoff at once
The beansprouts add a great texture and the coconut milk creates a. ChineseStyle Spicy Cod Fillets. I've used my Chinese Curry Paste to make this curry
I’m sure I’m not the only one to hit upon the idea of a Spanish styletraybake, (in fact, I’ve just googled it, I’m definitely not) but this one does taste pretty awesome, even if I say so myself, and it passed my little taste testers very stringent criteria so it must be good
Sweet and Sour Chicken, ChineseStyle. This sauce is made with just a few ingredients, and it tastes so much like the real thing - better, in fact - that it will totally curb a Chinese takeaway craving, if when you get one
Adam bought Gok Wan's Chinese cookbook recently, and in a mood of defiance at the often substandard food we've consumed on a Saturday night, we thought "we can do this better
Traditional preperations for cooking Peking Duck are very important to the Chinese with air drying the duck before roasting and most importantly separating the skin from the meat by either pumping air between, sometimes with a bicycle pump, or as I saw on the cooking channel yesterday by a chef blowing the skin off the duck meat with his mouth, the reason for this is to allow the fat to render down away from the skin, this in turn gives you really crispy duck skin
The quickest and easiest Chinese, faster than your takeaway. Im well aware that sometimes you see, quick and easy recipes and then when you go to make them yourself, you realise that it means quick and easy if your really good at cooking
Carve and serve with Chinese pancakes, spring onions, cucumber sticks, andplum sauce. We all went to a Chinese/Japanese noodle place the other day, and Carmela was very disappointed when the duck she ordered didn't come shredded and served with pancakes, so I promised to remedy this at the earliest opportunity
Place the duck in a deep roasting tray and rub half the salt, the pepper and the oil into the skin. I saw it on Lorraine, where Bill Granger cooked it with a shoulder of pork on the bone, and it looked fantastic
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