Subj : Ching's Fragrant Pork And
To : Ben Collver
From : Dave Drum
Date : Sat Apr 27 2024 07:25:00
-=> Ben Collver wrote to All <=-
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Ching's Fragrant Pork And Eggplant
BC> Categories: Chinese, Pork
BC> Yield: 1 Batch
Swipe. Eggplnt ain't a favourite around here but enough pork and sauce
can make it edible.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fragrant Duck Breasts w/Wild Rice Pilaf
Categories: Game, Herbs, Vegetables, Rice
Yield: 2 servings
2 Duck breasts; skin on
1 1/2 ts Garam masala
1 ts Grated fresh root ginger
MMMMM--------------------------PILAF---------------------------------
1 tb Butter
1 ts Cumin seeds
100 g (3.5 oz)mixed basmati & wild
- rice
300 mL (1.2 c) chicken or vegetable
- stock
85 g (3 oz) frozen peas
1 bn Spring onions; sliced fine
2 tb Mango chutney; to serve
Score criss-crossed lines into the duck skin, then rub
in the garam masala and ginger. Chill for 30 mins if you
have time.
Set oven to 200ºC/400ºF (180ºC/355ºF fan) gas 6.
Heat a heavy, non-stick pan, then gently fry the duck,
skin-side down, for 10 mins until the fat runs out. Pour
off the excess fat halfway through. Transfer to a baking
dish, roast, skin side up, for 10 mins, then leave to
rest.
While the duck is cooking, melt the butter in a pan. Add
cumin seeds, fry for 2-3 mins, then stir in the rice for
another few mins. Pour over the stock, cover partly with
a lid, then simmer for 10-12 mins, adding the peas for
the final 4 mins. When the rice is cooked and all the
liquid has been absorbed, fork through the spring onions
and some seasoning to taste. Slice the duck and serve
with the rice and a spoonful of chutney.
By: Jennifer Joyce
RECIPE FROM:
https://www.bbcgoodfood.com
Uncle Dirty Dave's Archives
MMMMM
... Warning: Dates in calendar are closer than they appear.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
