Main Meals Archives

Paella recipes

Seared steak and asparagus salad with Chinese dressing

Smoked salmon sushi rolls with thai-style pickled cucumber

Grilled salmon trout and strawberries with balsamic on wild rocket

Pie recipes

Venison pie and green bean stew

Fritter recipes

Stir-fried hoisin pork with wilted watercress and soya-orange dressing

10 minutes

Steak recipes

Seared rib-eye steak with crème horseradish & onion marmalade

Chinese-style steak and onions

5 minutes

Steak recipes

Beef fillet with roasted vegetables

40 minutes

Duck recipes

Asian duck salad

7 hours to cook the duck 2 ducks

Asian duck salad

Serves 6

Difficulty Easy

Prep Time 1 hour

Cooking Time 7 hours to cook the duck 2 ducks

Ingredients

Marinade:

16 cloves garlic, peeled
6 red chilies, deseeded and chopped
5 red onions, chopped
2 large knobs ginger, grated
1 1/2 tablespoons turmeric powder
1 tablespoon galangal powder
Non-flavoured oil such as canola, for blending

For the salad:

500 g duck meat
100 g watercress
30 g fresh mint
30 g fresh coriander
Red onion, sliced lengthways
30-50 g bean sprouts

Chilli viegar dressing:

3 fresh red chillies, deseeded and finely chopped
3 cloves garlic, finely crushed
2 teaspoons salt
1 tablespoon castor sugar
2 tablespoons white vinegar

Garnish:

20 roasted peanuts, coarsely crushed
20 g roasted coconut shavings
A drizzle of honey or golden syrup

Method

Preheat the oven to 130ºC.
Remove tails or preen glands from the ducks, and close skin over the neck vent. Blend marinade ingredients in a food processor.
Paint each duck with marinade and place breast side up on a double layer of foil, big enough to cover each duck. Place the covered ducks in a roasting dish. Roast for 6 – 7 hours.
Remove ducks from pan and foil, and reserve the pan juices in a tall container and wait until all the duck fat settles to the top, skim off the fat to degrease.
This duck can also be stuffed before roasting and served with a coconut ceam, ginger and soy sauce dressing with fragrant rice. For serving in the form of a warm salad, the duck flesh is stripped from the bones and set aside.
Combine all the dressing ingredients and stir to dissolve all the salt and sugar. In a large bowl mix the watercress, mint, coriander, red onion and sprouts.
In a saucepan, add the duck meat and enough pan juice to barely cover, warm the duck. Toss the warm (not hot) duck through the salad and arrange tall piles on plates.
Dress this further with the chilli vinegar on and around the salad, top with the crushed peanuts, coconut shavings and a drizzle of honey.

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Paella

Seared steak and asparagus salad with Chinese dressing

Smoked salmon sushi rolls with thai-style pickled cucumber

Grilled salmon trout and strawberries with balsamic on wild rocket

Venison pie and green bean stew

Baby-marrow fritters

Stir-fried hoisin pork with wilted watercress and soya-orange dressing

Seared rib-eye steak with crème horseradish & onion marmalade

Chinese-style steak and onions

Beef fillet with roasted vegetables

Asian duck salad

Asian duck salad

Ingredients

Method