Free Recipe Braised Duck with Orange-And-Lime Sauce

Recipe Preparation: boil
Recipe Serves: 1

Ingredients for Braised Duck with Orange-And-Lime Sauce Recipe

Braised Duck with Orange and Lime Sauce

5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock, fresh or
-canned
12 Whole cloves
1 Fresh hot chilli *
1/2 c Strained fresh orange juice
2 tb Strained fresh lime juice
1/2 c Finely chopped sweet bell pepper, preferably red
1/4 ts Salt

Braised Duck with Orange-And-Lime Sauce Preparation

Orange wedges or slices studded with whole cloves for garnish * about 1 1/2 to 2inches long, stemmed and seeded.

Preheat the oven to 350F.

Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity. Cut off the loose neck skin and truss the bird securely, then prick the surface around the thighs, the back and the lower part of the breast with a skewer or the point of a sharp knife.

In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the duck and, turning it frequently with a slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all sides.

Transfer the duck to a plate and discard the fat remaining in the casserole.

Pour in 1 cup of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan.

Stir in the cloves and chilli, then return the duck and the liquids that have accumulated around it to the casserole.

Cover tightly and braise in the middle of the oven for 1 hour. Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid. Discard the cloves and chilli.

Add the remaining cup of stock to the casserole and, stirring and scraping in the brown bits that cling to the pan, bring to a boil over high heat.

Mix in the orange juice, lime juice, sweet bell pepper and salt. Return the duck to the casserole and baste it with the simmering sauce.

Cover tightly and return the duck to the oven for about 15 minutes. To test for doneness, pierce the thigh of the bird with the point of a small, sharp knife. The juice should trickle out a clear yellow; if it is slightly pink, cook the bird for another 5 to 10 minutes.

Place the duck on a heated platter and pour the sauce over it. Garnish the platter with the orange wedges or slices and serve at once.

Recipe Serves: 1

Ingredients for Beer Bread Recipe

Beer Bread

3 c Self-raising flour
1 tb Sugar; optional
1 can Beer; at room temperature
1 Egg; beat w/ 1 Tb water

Beer Bread Preparation

Combine flour and sugar, pour in beer and stir just until dry ingredients are moist.

Pour batter into greased and floured loaf pan and let sit for about 15 min. to rise.

Dough will be very gooey. Brush top with egg mixture and bake in pre-heated 375 F oven for about an hour or until pick comes out clean.

When done, brush top with butter. I like to add things like 2 cups shredded cheddar cheese and 2 tblsp. caraway seeds, or the cheese and some fresh chopped jalapenos or just use your imagination.

If you add these things, add them to the flour and mix well before you add the beer.

Recipe Serves: 4

Ingredients for Curried Mussels with Mushrooms Recipe

Mussels

3 lg Mussels
1 c Water
1/2 ts Baby dried red chillies
15 Ghee (clarified butter)
1 tb Grated fresh ginger
2 Cloves garlic, crushed
1 tb Chopped fresh lemon grass
2 Green shallots, chopped [scallions S.C.}
340 cn Coconut milk
1 tb Fish sauce
1 tb Brown sugar
150 Baby mushrooms, sliced
2 ts Plain flour
1 tb Water, extra
1 tb Chopped fresh basil

Curried Mussels with Mushrooms Preparation

Whole shelled mussels in a white curry sauce along with slices of button mushrooms and other goodies. The curry isn’t what we would normally think of as a curry, there isn’t any curry powder called for (though it would probably be good).

1: Scrub mussels under cold running water; remove beards. Combine mussels and water in large saucepan, cover, bring to boil, reduce heat, simmer for 2 minutes, stirring occasionally. Drain mussels, remove and discard shells; reserve mussels.

2: Place chillies in small bowl, cover with boiling water, let stand for 10 minutes; drain and chop chillies. Heat ghee in medium frying pan, add chillies, ginger, garlic, lemon grass and shallots, stir over medium heat for about 2 minutes or until shallots are soft.

3: Stir in coconut milk, sauce and sugar, bring to boil, reduce heat, simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium heat for 1 minute. Blend flour with extra water, stir into mushroom mixture, stir over high heat until sauce boils and thickens.

4: Stir in mussels and basil, stir over medium heat until heated through.

Serves 4.

NOTE: Recipe is best made just before serving.

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Recipe Serves: 4

Ingredients for Dry-Fried Beef with Carrots and Celery Recipe

Dry Fried Beef With Carrots And Celery

1 lb Beef; any cut, sirloin steak is best
1/3 – 1/2 lb Celery
1 – 2 Carrots; depending on size
Chile peppers; your choice (red ones look pretty)
1 Green onion
1 ts Finely chopped ginger
2 ts Finely chopped garlic
2 tb Hot bean sauce
2 ts Sweet bean sauce
1 tb Rice wine or dry sherry
1 ts Salt depending on your taste
1 ts Sugar
1/2 ts Ground Szechwan pepper
2 ts Sesame oil
1 ts – 2 tb Hot red oil
9 tb Oil or lard

Dry-Fried Beef with Carrots and Celery Preparation

Dry-fried Beef with Carrots and Celery (Gan-bian Niu-rou-si – aka Szechwan Dry Fried Beef).

Slice meat about 1/8 thick and then again to form matchsticks. Easier if meat is frozen.

Remove celery leaves, wash and cut stems into 1 lengths. Peel carrots and shred them with a potato peeler.

Top, de-seed and shred the peppers. Cut green onion into 1/2 lengths or less.

To Cook: Heat 3 Tbs. oil in a wok until very hot. Toss celery, carrot and half the salt briefly until the vegetables are partially cooked. Remove and drain.

Heat 6 Tbs oil in wok until very hot; then allow to cool slightly. Add beef matchsticks and cook over medium heat stirring constantly. (Do not let juices stick to side of wok and char or they will ruin the flavour.)

Cook evenly and thoroughly, stirring often, for about 10mins until the beef is dry looking and stiff. Then add the bean sauces, peppers garlic, half the green onion and remaining salt and rice wine. Stir well.

When the smell of garlic and bean sauces becomes noticeable, add pre-fried celery and carrots.

Reheat them and then at the last minute add sugar, ginger, remaining green onion, Szechwan pepper and sesame oil.

Check flavours; adjust if necessary and serve.

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Recipe Serves: 4

Ingredients for Golden Crispy Veal Birds Recipe

4 Green onions
1/2 lb Veal for scalopini; cut in 4 thin slices
1/2 ts Dried dill weed
4 oz Swiss cheese; cut in 4 thin slices
4 Pickled Jalapeno chiles; cut in very thin strips
1/4 ts Crushed dried leaf thyme
2 ts Finely minced fresh ginger
1 ts Light soy sauce
2 qt Vegetable oil for frying
1 Egg
1-1/2 ts All-purpose flour
1-1/2 ts Cornstarch
1 pn Salt
1 pn Baking powder
2 ts Caribe (crushed N. New Mexico hot red chile)
2/3 c Seasoned fine dry bread crumbs

Golden Crispy Veal Birds Preparation

About 1 hour before serving, trim roots and any wilted tops from green onions; “butterfly” both ends by shredding lengthwise with a sharp knife. Set aside.

Pound each veal slice as thin as possible, being careful not to tear meat.

Sprinkle veal with dill, then place a slice of Swiss cheese on each veal slice. Place jalapeno strips, then a green onion on each slice.

Evenly sprinkle with thyme, ginger and soy sauce. Tightly roll slices and secure with toothpicks.

Cover loosely and set aside 30 minutes at room temperature. 15 minutes before serving, heat 4 inches of oil in deep heavy pan to 375F.

Prepare batter: beat egg well, whisk in flour, cornstarch, salt and baking powder.

Dip each veal roll in batter, evenly sprinkle with 1/2 teaspoon caribe and roll in crumbs to coat completely.

Cook 4-5 minutes until golden.

Drain and serve. Makes 4.

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Ham And Egg Balls Recipe Preparation: cook
Recipe Serves: 2

Ingredients for Deep-Fried Ham And Egg Balls Recipe

1/2 lb Smoked ham
1 Scallion stalk
3 Eggs
3 sl White bread
2 ts Flour
1/2 ts Salt
Oil for deep-frying

Deep-Fried Ham And Egg Balls Preparation

1. Mince ham and scallion. Beat eggs. Trim off bread crusts; break bread into soft crumbs. Mix ingredients together, blending in flour and salt.

2. Form mixture into walnut-size ham egg balls. Meanwhile, heat oil.

3. Add meat balls to oil a few at a time and deep-fry until golden. Drain on paper toweling. Serve hot.

VARIATION: After step 2, roll ham egg balls in rice flour noodles broken in 1/2-inch lengths. (When deep-fried, the noodles will curl up.)

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Mick Reade

All Easy Food Recipes

Easy Deviled Ham Recipe Serves: 1

Ingredients for Easy Deviled Ham Recipe

Deviled Ham On Toast

1-1/2 c Cubed, cooked ham, trimmed
1/4 c Cubed firm fat from cooked ham
1-1/2 ts Horseradish Mustard or other hot mustard
2 ts White wine vinegar
Big pinch grated nutmeg
Small pinch ground cloves
4 Drops Pepper Sherry or bottled hot pepper sauce
1/4 ts Anchovy paste
1/8 ts Finely minced garlic
Big pinch ground pepper
Big pinch ground ginger
Big pinch ground thyme

Easy Deviled Ham Preparation

1. Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender.

2. if using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in two batches.

3. Taste for seasoning, then pack into a jar, cover, and refrigerate overnight or longer to let the flavours mingle.

The deviled ham will keep for up to 2 weeks. Makes about 1 1/2 cups.

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Mick Reade

All Easy Food Recipes

Lamb Cutlets Recipe Preparation: cook

Recipe Serves: 1

Ingredients for Lamb Cutlets with Apricot Sauce Recipe

Lamb Cutlets With Apricot Sauce

1-1/4 lb Lamb Cutlets
Salt & pepper
Ground coriander (optional)
1 tb Butter
12 Dried finely chopped
Apricots
1/2 c Chicken broth
1 tb Lemon juice
1 tb Finely chopped fresh mint

Lamb Cutlets with Apricot Sauce Preparation

Trim visible fat, cut lamb cutlets into 1/2″ thick slices. Lightly pound to 1/4″ thick. Sprinkle lightly with salt, pepper and coriander.

Heat butter in large non stick skillet. Add lamb cutlets and cook over med heat 3-4 minutes per side.

Remove lamb cutlets. Add fruit, broth and lemon juice to skillet. Cook over med high heat, scraping up any browned bits from bottom of skillet, until fruit softens and most of the liquid is evaporated.

Spoon over the lamb cutlets. Sprinkle with mint.

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Mick Reade

All Easy Food Recipes

Denver Omelette Recipe Preparation: cook

Recipe Serves: 2

Ingredients for Denver Omelette Recipe

Denver Omelette

2 ts Reduced-calorie margarine, divided
1 c Chopped onion
1/2 c Coarsely chopped red bell pepper
1/2 c Coarsely chopped green bell pepper
1/3 c Diced ham
4 Egg whites
2 Eggs
1/4 ts Salt

Denver Omelettes Preparation

Melt 1 teaspoon of reduced-calorie margarine in a medium nonstick skillet over medium-high heat. Add the onion and bell peppers; saute for 7 minutes or until tender.

Add diced ham, and saute 1 minute. Remove from heat; set onion mixture aside.

Combine the egg whites, eggs, and salt in a medium bowl; stir well with a wire whisk. Melt 1/2 teaspoon margarine in a small nonstick skillet over medium heat.

Add 1/2 cup of onion mixture, spreading over bottom of skillet. Pour half of egg mixture into skillet, and top with 1/2 cup onion mixture (do not stir).

Cover, reduce heat to medium-low, and cook for 10 minutes or until the center is set.

Loosen the Denver omelette with a spatula, and fold in half. Slide your Denver omelette onto an individual plate; set aside, and keep warm.

Repeat the procedure with remaining 1/2 teaspoon margarine, onion mixture, and egg mixture.

Yield: 2 servings (serving size: 1 Denver omelette). Per serving: 187 Calories; 8g Fat (36% calories from fat); 18g Protein; 11g Carbohydrate; 192mg Cholesterol; 813mg Sodium

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Mick Reade

All Easy Food Recipes

Recipe Preparation: cook

Recipe Serves: 4

Ingredients for Dopiaza – (Pork Curry with Onions) Recipe

2-1/2 lb Onions – skinned

Pork Dopiaza Recipe

4 fl Ghee or vegetable oil
2 tb Lime or lemon juice
1-1/2 lb Boneless pork, cubed
2 ts Ground coriander
2 ts Turmeric
1 ts Fenugreek seeds
1 ts Salt
1/2 ts Chilli powder -more if liked

Dopiaza – (Pork Curry with Onions) Preparation

Chop half the onions very finely. Heat the ghee in a heavy-based saucepan or flame-proof casserole, add the onions and the lime or lemon juice and fry very gently for 20 minutes, stirring frequently, until light golden and quite dry. Remove with a slotted spoon and set aside on a plate.

Add the pork to the residual ghee in the pan and fry over high heat until well browned on all sides.

Transfer with a slotted spoon to a seperate plate. Thinly slice the remaining onions. Add to the pan, with the coriander, turmeric, fenugreek, salt and chilli powder.

Fry gently for about ten minutes until the onions are soft, then return the pork to the pan and stir to mix with the onions.

Moisten with a little water if necessary, then cover and simmer for 1 1/2 hours or until the pork is tender. Add the reserved chopped onion to the pork and mix well.

Continue cooking for about 15 minutes, stirring constantly until the sauce is thick and almost dry. Turn into a warmed serving dish and serve hot.

Serving Suggestions Serve with Chappatis, Naan or Roti and a vegetable dish such as Hare Sem aur Nariya (Green beans with coconut).

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