potatoes Archives

Leftovers recipes

Warm Caesar-style roast chicken and potato salad

1 hour if roasting the chicken yourself, otherwise 20 minutes

Duck, asparagus, green bean and sweet potato salad

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

500 g free-range Peking duck breast fillets
500 g organic orange sweet potato slices
180 g organic fine green beans, trimmed
400 g organic thick asparagus spears, trimmed and shaved
handful of organic shelled green peas (optional)
1 x pillow-pack organic lettuce or baby spinach leaves
Olive oil, to drizzle
Sea salt flakes and ground black pepper, to taste
Shreds of organic spring onion (curled in iced water), for garnishing

For the dressing, mix together:

½ cup organic Thousand-Island salad dressing
½ cup organic orange juice
1 clove organic garlic, crushed
1 T organic balsamic vinegar

Method

Preheat the oven to 180°C.

Wash and dry the duck fillets. Slash the skin diagonally then slowly brown the fillets, skin-side down, on the stove using a non-stick pan. This should take about 15 minutes.

Remove with tongs and place in a shallow baking pan, skin-side up.

Discard the rendered fat (or keep it for sautéed potatoes).

Pour the dressing over the duck and bake it for 5 to 10 minutes, or until just cooked, still pink and moist. Allow to rest and cool.

Steam the potato slices until very tender (about 15 minutes), the beans until tender (about 7 minutes), and the asparagus and peas until just tender (about 4 minutes).

Moisten all the vegetables with a little oil and lightly season. Slice the duck and mix with the pan juices. Mix the salad leaves with just enough olive oil to give them a shine.

Arrange the meal on a platter or divide between 4 plates, garnish with the spring onions and serve at room temperature.

Cook’s tip: Substitute duck breasts with chicken breasts. Or, for a vegetarian main course, simply mix the steamed, oiled and seasoned vegetables plus torn lettuce with 300–400g organic spaghetti. Add lots of grated Parmigiano Reggiano, a drizzle of olive oil, and if it needs it, some sea salt flakes and a twist or two of black pepper. Serve at room temperature.

Per serving: 2 221.6kJ, 30g protein, 26.4g fat, 39.6g carbs

ECO FACT: Organic produce is grown without the use of synthetic pesticides, fertilisers or additives and is not genetically modified. The organic label on processed foods means that a minimum of 95 percent of the ingredients of agricultural origin are certified organic.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Pie and chips with traditional gravy and crispy onion rings

Organic vegetable fritters

Baked potatoes with fromage frais, chives and mushrooms

Chicken manchamanteles

Roast duck with potatoes and plum sauce

Braised fish with tomato and herbs

Caramelised shallots in tomato broth

Rare beef with beetroot glaze and sheet potatoes

Mini curry bowls

Warm Caesar-style roast chicken and potato salad

Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce

Duck, asparagus, green bean and sweet potato salad

Duck, asparagus, green bean and sweet potato salad

Ingredients

Method