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
We had the duck with couscous (sorry, there is nothing Chinese about that). I thought I should celebrate by starting a small series on Chinese inspired dishes
This super easy and tasty roasted vegetable medley comes to the rescue. The sauce used after roasting is still my most viewed recipe here and on Pinterest
I originally created this Moroccan Lamb Sausage and Chickpea Tagine as a quick and easy alternative to a traditional lamb tagine, using sausages instead of stewing lamb, but it would work equally well with leftover roast lamb and be even quicker to make
Remove the duck from the pan and place in the roasting dish with the carrots. We love a bit of duck and a juicy duck breast with a red wine and redcurrant sauce is hard to beat
But you do get some tasty duck fat to pour off and use on your roasties another time. Delicious served with fennel-roasted celeriac and leek, with simple steamed fine asparagus (see tips for how)
Plus so much more, there will be cake, because every event need’s cake and there will be my new favourite ‘Moroccan Couscous’ which is so easy to make and a joy to eat
It's really easy to make, and uses up all those cherries that are in season at the moment. Blend the cooled, roasted cherries with the can of coconut milk, the honey and the vanilla
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