Salted Roast Duck

After all the Australia Day meat and barbecues, my thoughts turn to the next celebration Chinese New Year and Chinese food.
If you can, join in a meal for the Chinese New Year of the Horse. It is a wonderful experience complete with fire spitting dragon parade and lion dancers. It is the time for family get togethers and sharing of food.
I am not sure if this duck is Chinese but would fit very well into a Chinese banquet. Whilst staying at Whale Beach with my able cooking class assistant Viki last week end she reminded me of this yummy dish we haven't cooked for years. Needless to say we set about cooking it.
It is very simple and the only cost is the duck and the oven ! It takes about 3 hours.
America is very good at creating amazing chicken wings. A lot of recipes call for brining braising and then frying. This gives the wings a crispy texture.
Well this duck is the same but the brining or salting is done as it cooks.

1 fresh duck 
If purchasing from a Chinese butcher get them to chop it for you. If not you will need a very sharp knife or a meat cleaver. Cut down the back into 2 pieces. Then remove the legs and the wing joint.
The main body now in 2 parts will then need to be cut into 4-6 pieces each. 
Salt, table salt is better than seat ,smaller grain so it stays on.
Canola oil just enough to coat the duck so the salt adheres to the skin


Preheat the oven to 150C, or a slow oven. Now I have cooked this at 150C and 170C. Different ovens of course. Start at 150C and if after 3 hours it isn't crispy raise the temp and give it 20-30 minutes on 170C or until crispy.
Put all the chopped duck into a plastic bag and pour in the olive oil with a couple of tablespoons salt.
Remove and place on a rack over a baking dish.
Sprinkle with more salt on both sides and rub in.
Place the rack into the oven, it takes 3 hours approx. As the duck cooks baste in the salty duck fat every 20 minutes. Delicious. You may like to play around with the salt amount. You will be surprised how unsalted it tastes as the salt and duck fat cooks off.
Serve with a dipping sauce before dinner or as part of a banquet. Everyone wants to know what is in the duck ….. simple and probably very naughty but so yummy.

Almond Dukka Meatballs with Chilli Minted Yoghurt

In keeping with the Mediterranean theme, I made these delicious little meatballs the other night.

We had them for dinner, but made smaller they would be lovely as finger food.
I had a couple of packets of dukka in the pantry and received some more for Xmas.  As a way of using it other than with olive oil and beautiful fresh bread, I decided to put it into the meatball mix and we all loved it.
Doesn't matter which one you use experiment with a few different ones. I served then with a minted chilli yoghurt and a salad. They would also be great in some pita pockets with hummus and salad.
Easy little family meal.

1 kilo beef mince

1 packet of almond dukkah or (pistachio dukkah would be lovely as well)

2 cloves garlic

1 small red onion finely chopped

two good handfuls chopped coriander

1 large egg

salt and pepper

Add a small amount of water if your mix is too dry

1 cup plain yoghurt

1/2 cup chopped fresh mint

2 tablespoons chilli jam

Preheat oven to 175C

Mix the meat, onion garlic coriander and dukkah together with the egg  in a large bowl.

Shape the mince into kofta shape in your hands pressing firmly together.

Place them on a baking paper lined tray in the oven and cook for 10 mins and turn cook for a further 10 mins or until done. Do not overcook them.

Mix the yoghurt, mint and the chilli jam in a bowl whilst the meatballs are cooking.

Serve with a fatoosh salad

Fatoosh Salad

Another salad for the festive season, with emphasis on colour as well as flavour.
Enjoy this over the summer when entertaining.
I love  the middle eastern fatoosh. With the addition of mint, it is wonderfully fresh, almost cleansing, and very light, with a bit of added crunch. This salad goes with everything, from steak, kebabs, meatballs, chicken and  lamb cutlets. Use it in place of our green salad, which seems so boring after eating this. The traditional dressing is with lemon juice and oil,  but I like this dressing with pomegranate molasses for a change. The balsamic gives it the tartness of the lemon. If you don't have white balsamic which is slightly sweeter than other balsamic you can use lemon juice.




6 large tomatoes
3 large lebanese cucumbers or the small baby ones are gorgeous but require more cutting
6 radishes
cos  lettuce
1/2 bunch mint
2 good handfuls chopped parsley
1 large red onion
1 large pita pocket
rylstone olive oil
6 tablespoons pomegranate molasses
2 tablespoons white balsamic
2 teaspoons sugar


Chop the tomatoes into slices and then cut each slice into eights. Peel the cucumbers and cut in half all the way down the middle. Remove the seeds with a teaspoon and discard and then slice. ( they will be half slices )Thinly slice the radish and cut in half.
Finely slice the red onion and cut  the slices in half again.
Break the pita bread into biggish pieces and fry in olive oil. Drain on paper towel and set aside.
Shred the lettuce after removing the outer leaves and finely chop the mint.
Place all of the ingredients in a salad bowl minus the fried pita.
Mix the pomegranate molasses with the white balsamic, you may omit the white sugar if you would like it not so sweet or add a little more for extra sweetness.
Just before serving add the pita and the dressing, saving some of the pita to through on top for that extra crunch.

Four Simple Salads for Christmas

It is only 10 days to go and we are all planning the meal for our Xmas day. Turkey, ham, seafood and do we do hot or cold? A lot of Australians choose to have a cold meal if they eat during the day, slightly more relaxed because of the hot weather. When I say cold, meats just out of the oven at room temp and served with salads instead of hot vegetables.
There are so many beautiful fruits in season at the moment and of course a wide array of vegetables.
You don't have to go without either and can combine the two into salads, or perhaps we should say accompaniments to the main meal. Those who love their vegetables won't miss out. Give them a gorgeous dressing, which can be made well ahead.
I will endeavour to put up some more salads in the coming days !


Potato and Blue Cheese Salad

Small baby chat potatoes perhaps a kilo or just work out at least 2 per person, cut in half
8 bacon slices
1 cup crumbled blue cheese your favourite or a good Roquefort
2/3 cup olive oil
1/3 cup apple cider vinegar
2 tablespoon fresh chopped parsley
2 tablespoons chopped chives
1 tablespoon seeded mustard
2 teaspoons honey
1/2 cup sour cream

 Cook potatoes in boiling in salted water until just tender. Drain and cut in half. this can be done the day before and kept in the fridge.
Whisk oil, vinegar, shallots and parsley, mustard, sour cream and honey together and season with salt and pepper.
Add the dressing to the warm potato.
Chop the bacon into small pieces or cook whole until crisp, drain and crumble.
Mound the potato onto your serving platter and scatter with bacon, blue cheese and chopped chives



Nectarine and Feta Salad

1 pkt Baby spinach leaves
250 grams soft feta cheese
2 nectarines
slivered toasted almonds
black sea salt or if unable to find use black sesame seeds
1 tablespoon honey
Rylstone olive oil

Mix the honey and olive oil in a jar and set aside.
Wash and cut the nectarines into quarters and then again into eights
Simply break off the feta into largish chunks
Toss the lot onto your serving plate, sprinkle with the slivered almonds and black sea salt and drizzle over the dressing at serving time. Easy…….

Tomato, Asparagus and Cress Salad with Haloumi

 2 bunches fresh asparagus steamed
150 grams fried haloumi
1/2  Red onion finely sliced
Salad greens and 1/2 bunch watercress
3-4 chopped tomatoes
white balsamic condiment
Fresh sea salt 
Rylstone olive oil

After steaming the asparagus, cut into 2 or 3 pieces. Fry the haloumi in a little olive oil and drain on paper towel. Put the asparagus onion and tomatoes in a bowl and toss with white balsamic condiment.
Arrange this on a mix of salad greens and cress and scatter the fried haloumi on top. Drizzle with olive oil and sea salt.

 Caramelised Sweet Potato and Fig Salad

 4 small sweet potatoes cut into wedges and roasted
75 grams toasted pine nuts
baby spinach and rocket mix salad  ( you can buy these leaves already packaged )
1/2 bunch watercress
4 ripe figs, cut into eighths
100 grams shaved parmesan cheese
Balsamic glaze
brown sugar

Toss the sweet potato pieces in the oil and balsamic glaze in a plastic bag.
Place into a roasting pan and sprinkle with brown sugar. Roast until just tender turning over during cooking time. Set aside to cool.
Put the cut figs into a bowl and sprinkle with olive oil and cracked pepper.
Place the salad greens and cress onto a serving platter and top with the sweet potato and cut figs.
Scatter with the toasted pine nuts and shaved parmesan and drizzle all with balsamic glaze and a little olive oil.

All of these can be increased in quantity, for a big crowd.

Gingerbread Christmas Biscuits

I just love all the delectable food items on sale at Christmas time. Does it allow one to indulge, just because its Xmas ?
I can't answer that question for all of you,  but for me its a good excuse .
There are so many tempting delights in the shops. Panforte, chocolates, rum balls, muscatels, little biscuits in a variety of Christmas shapes, glace fruit, puddings of all sorts and everything is packaged so beautifully to entice the purchaser.
Jacqui and I have just done our annual day chopping and marinading for the Christmas cakes.
I have made some tomato relish and hope to do some chutney, given the time.
I love a gingerbread cookie and although readily available, often at great expense, I decided to make some myself, this year. Sprinkle with icing sugar or ice and decorate.
Not having a Christmas tree cookie cutter on hand, I used a star instead. Of course you can use a gingerbread man, heart or any shape you desire.
These are a lovely fun thing to make with small children.

125 grams butter
1/2 cup firmly packed brown sugar
1/2 cup golden syrup
1 egg
3 cups plain flour
1/2 cup self raising flour
1 teaspoon bicarb soda
11/2 tablespoons ground ginger
2 teaspoons mixed spice
1 teaspoon ground cinnamon

Preheat oven to 175C
Place the butter and the brown sugar into a saucepan on the stovetop and melt, making sure the sugar is  totally dissolved. Put aside to cool slightly.
In a large bowl mix the egg and golden syrup into the melted butter mixture .
Sift the flour, bicarb and spices into the butter mixture to form a dough. If you feel you need to add a little extra flour do so at this point but gradually. The mixture needs to sit for an hour before using.
Place a piece of baking paper over the dough and roll to approx 5 cm thick and cut into your desired shape.
Place on baking paper lined trays into the oven for about 10 mins.
When cool sprinkle with icing sugar, or make an icing using just icing sugar and a little milk so it is slightly runny and easy to use.

                               
           

Keema Spicy Minced Meat

A great little dish to feed hungry children. It doesn't take long to make, is very tasty and it can be a fun meal. When I was a child there was a dish called Savoury Mince , which I guess was a drier version of a bolognese sauce, perhaps adapted by Aussies. I always loved it the next day on toast for breakfast.
Well this is similar but far tastier and you have it with naan bread or chapatis or even a wrap.
It is Indian in origin and whilst I would like to think the savoury mince had its origins here we didn't eat Indian food then. A curry was made with Keens Curry Powder  and was enough to turn you off curries for life, particularly bad if it was added to a béchamel sauce.
We have become very sophisticated in our tastes since then and embrace all of these flavours.
Put less chilli in it if you are serving it to little children, but it is good to introduce them to a bit of spice, gradually. Easily adaptable and quantities increased if needed.

1/2 kilo beef mince
1 onion finely chopped
1 clove garlic
1 teaspoon minced ginger
1/2 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 cup plain yoghurt
1 teaspoon salt
2 tablespoons chopped coriander
1 cup peas  ( optional )
canola oil

For serving

1/2 cup plain yoghurt
2 tablespoons chopped mint and coriander
mango chutney
naan, chapati or flat bread

Heat the oil in a fry pan and sauté the onion and garlic until soft. Add the mince and stir and turn until just browned. Add the ginger, cumin, coriander, and turmeric, and continue to fry as you mix the spices in. Add the salt and yoghurt and mix in as it cooks. If using the peas add now. Lastly add the coriander. Depending on the mince you use i.e. the fat content you may want to add some more yoghurt. Cook for another 10 minutes on a gentle heat. Adjust the seasoning.
Serve in a bowl on a platter with the condiments.

Tandoori Turkey Burgers with Mango Salsa and Minted Chutney

I am having a turkey moment. I am not sure if its because it is nearly Xmas when we traditionally eat it,  because I have been trying middle eastern recipes using turkey, or because its a very lean meat to eat.
A little of all of the above, I think !
If you don't wish to use turkey mince you can use chicken mince of course. My son loves these burgers but he prefers them with chicken.
They are very easy to make and are delicious the next day as well. A kilo of mince will make quite a few approx 8-10 large  plump burger patties or more if you flatten them a little.
You could also make them into small meatballs and serve them as finger food for a party. Mix some chutney or pickle through the yoghurt as an alternative dipping sauce.
The lime pickle I used is actually a condiment and you could use a little lime juice, instead. If you are using turkey, I like a little sweetener in it, so use a mango chutney or any kind of sweet chutney you may serve with an Indian meal.

1 kilo turkey mince
2 tablespoons Tandoori  Paste mix like Pataks
2 tablespoons chopped coriander
1 small onion very finely chopped
1-2 teaspoons salt
2 tablespoons sweet lime pickle or another  Indian chutney
1 large egg
canola oil for frying
burger buns

Salsa for 6 burgers

1 fat mango cheek diced
1 small red onion finely diced
1 cucumber deseeded and finely diced
1 tomato finely diced
4 tablespoons chopped coriander
1/2 small red chilli finely diced

Minted Yoghurt

1 cup plain yoghurt I use Greek as its thicker
4 tablespoons finely chopped mint

Cos lettuce leaves


Mix the mince in a large bowl with all the other ingredients and set aside to infuse the flavours, for at least 2 hours.
Meanwhile chop and mix all the ingredients for the salsa and also set aside.
Mix the yoghurt with the chopped mint and set aside
Remove the turkey mince from the fridge and shape into large patties pressing the ingredients firmly together.
All of the above steps can be done well ahead of time.
Heat the oil in a shallow pan and fry the burgers turning carefully so they don't break. If they are quite thick they will require about 10 minutes each side.
Toast the burger buns slightly nearing the end of the cooking time of the patties.

Assemble by spreading a thin layer of the yoghurt mixture on the toasted bun and then an even amount of the salsa. This stops the salsa from spilling out of the bun. Top with the meat pattie and more yoghurt, more salsa if liked and finally the lettuce leaves.
You could also add extra pickle or chutney if liked. Enjoy!

Spicy Tomato Relish

We just had another beautiful week end at the coast with a great bunch of friends. I went crazy and cooked quite a few dishes out of the Jerusalem cookbook by Ottolenghi. These cookbooks are so good. Put one on your Xmas list if you don't have any. Refreshingly different from the normal, but then I have always loved Middle Eastern  and Jewish food. Really interesting salads and meat dishes, wonderful pulses and grains with spices, delicious! A lot of it not expensive either, but beautiful fresh ingredients and perfect for a big crowd. There are lots of sauces and condiments in them too, a lot based on garlic and lemon.
I am a huge relish, sauce and condiment fan. Maybe I need to write a new recipe book, just for sauces and relishes.
I particularly love making them at Xmas time and this tomato relish is a favourite. They are a great hostess gift or simply lovely to bring out to smarten up the barbequed meat or spread on a yummy sandwich, or fabulous on the morning after bacon and egg roll. Pretty good on a cheese platter with some cheddar or on some toast under a poached egg. Also fabulous to have with pies, sausage rolls or on a burger. Use your imagination ! Far more glamorous than the Aussie tomato sauce from a bottle. The following recipe is as always adaptable. You could add some chillies if you prefer it spicy hot. Start small, maybe 2 and taste as you go.





1 kilo red tomatoes
500 grams onion chopped
4 cloves garlic crushed
400 grams white sugar
500 mls white wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons cumin
2 teaspoons yellow mustard seeds


Chop the onions and garlic and sauté in a little olive oil, in the saucepan you are going to cook the relish. Chop the tomatoes into large dice and add to the onion, garlic mixture with the white wine vinegar. Add the sugar and stir through and bring to a gentle simmer. Finally add the cumin, Worcestershire sauce and yellow mustard seeds. Simmer gently on the stove top, stirring about very ten minutes. As the mixture thickens and reduces it will spit as you stir so be careful. It takes approximately an hour to cook. It should be quite thick.
Spoon into sterilised jars.

Falafel, Chorizo, Feta and Pea Parcels with Minted Yoghurt Sauce

Last week end we had the pleasure of staying with some our Queensland friends at Peregin Beach, for the annual big chill weekend.
It is always very boozy, with lots of laughter and fabulous food. We kicked the weekend off with Geralds amazing paella and Angelas delicious sauces for our ice cream dessert.
Saturday night we ate at Pitchfork, always a very pleasurable dining experience. This is where I got the inspiration for this dish. Probably totally off the mark from their recipe, but similar and everyone enjoyed it.
I am thoroughly enjoying my Ottolenghi cookbooks and the new one Jerusalem. I guess this reminds me a bit of these flavours.
Falafel can be bought ready made at any good deli or Thomas Dux or a middle eastern shop. I also have on hand, the boxes of falafel mix from my jaunts to middle eastern areas of Sydney. They are very simple, just add water and leave for 1 hour and mould into balls to cook. I then of course mashed them up to use in these parcels !!! If you want you could use a combination of chickpeas and fava beans, maybe a cup of each, and tinned is fine, if you don't want to do the soaking of dried beans.
It won't have the crunch as you bite into it though. You can play around with quantities and flavours, but this to me is delicious. You can make them as big or small as you like. Great finger food for a party.


1 cup frozen peas
125 grams feta
6 falafel balls cooked and then broken up
1 chorizo chopped into small dice and cooked
1 big handful of chopped fresh mint
phyllo pastry
4 tablespoons melted butter

150 grams Greek yoghurt
1 small glove garlic
2 good handfuls of fresh mint
salt to taste

Quite simply, everything needs to be cooked and cooled prior to assembly, except of course the mint and feta. So mix the peas, chorizo, falafel balls, mint and feta in a bowl.
If you haven't used phyllo pastry before follow the instructions on the packet, but do make sure you cover the pastry sheets with a damp towel, or they will dry out.
I used 2 sheets layered and buttered. Then cut them into three long pieces, so got 3 parcels out of that.
Place a spoon of the mixture on each piece and fold in the sides and roll or fold. Alternatively, you could fold into triangles like the Greek spinach triangles.
Place on oven trays until the pastry is cooked and golden. This also depends on your oven temp. Approx 20-30 minutes.  Whilst they are cooking , blend all of the ingredients for the sauce in a processor or with a hand mixer.  Serve the sauce on the side with a salad, or just on their own with the sauce.

Orange Jaipur Tea Pannacotta with Caramelised Fruit

Okay I admit I might have gone a little crazy about these pannacottas! Whilst shopping the other day I found this new tea by Lipton and thought how lovely it would be in a pannacotta. I was right, absolutely beautiful subtle , sublime flavour and light. I love a light desert, I am sure I have said this before. I think these types of desserts are a perfect end to a meal, sweet touch and not too heavy.
Lipton have put out this delightful range of teas. Summer fruits, with rose hip, hibiscus and sweet blackberry. Forest fruit, peach and mango, passion and raspberry and the one I used Orange Jaipur from the discovery collection.
Experiment with any of these, it is the easiest dessert to make and always goes down a treat.
I used pineapple and banana for my caramelised fruit.
Please don't use gelatine powder, leaves are now readily available.


400 mls cream
150 mls full cream milk
3 gelatine leaves McKenzie's from the supermarket or good delis have other brands
1/2 cup sugar
3  orange Jaipur tea bags
1 tablespoon fine orange zest
3 pieces of palm sugar grated
1 tablespoon butter
chopped pineapple and banana

Heat the cream and milk with the sugar on the stove top. When the sugar is dissolved add the tea bags and bring to the boil and turn down. The tea will infuse in the cream mixture and if you push gently on the bags the flavour and colour will release, leave to steep for as long as you feel necessary.  Add the orange zest. Meanwhile place the gelatine leaves in cold water and for 5-7 minutes approximately and then remove and discard the water, squeezing gently in your hands to remove excess liquid. Put the gelatine into the hot cream tea mixture and whisk to dissolve.
Grease small ramekins and fill evenly.
Ramekins of about 150 ml capacity are a great size. Place into refrigerator for 4 hours to set.
Melt the butter in a fry pan on the stove and add the grated palm sugar and dissolve and let brown a little. Add the banana  pieces first and cook gently till they change colour around the edges. Remove and set aside, add the pineapple. It will release some juice as it heats and is a little harder to caramelise but is still beautiful. Remove and gently toss with the banana. Some passionfruit would be lovely added at this point.
When ready run a sharp knife around the edge of each ramekin and place a plate over the top and invert giving it a firm shake. It should release quite well. Serve with the caramelised fruit.