Recipes Archive

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Baked coconut custard with soft meringue and persimmon

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus soaking overnight

Cooking Time 30 minutes

Ingredients

3 cups milk
40 g sago, soaked in water overnight
4 eggs, separated
100 g sugar
40 g desiccated coconut
1 cup coconut cream
a pinch of salt
2 T butter
1 t vanilla essence
2 T caster sugar
organic maple syrup, for drizzling
1 fresh persimmon, sliced, for serving

Method

Preheat the oven to 170ºC.
Using a deep saucepan, bring the milk to a boil. Turn down the heat then add the sago, lightly whisked egg yolks and sugar, stirring continuously until the mixture starts to thicken.
Add the desiccated coconut, coconut cream, salt, butter and vanilla essence, then stir through.
Remove from the heat and allow to cool slightly. Whisk the egg whites and caster sugar until soft peaks form.
Spoon the custard into an ovenproof baking dish then top with the sugary egg white.
Bake for 20 minutes, or until the meringue starts to turn golden. Remove from the oven and allow to cool.
Serve the baked custard at room temperature with a drizzle of organic maple syrup and sliced persimmon.

Cook’s tip: If persimmon is unavailable, use pineapple instead.
Per serving: 1772.8kJ, 9.3g protein, 22.9g fat, 45.7g carbs

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Coral lobster tails coated in black vinegar with sweet papaya and cucumber salad

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

Sticky sugar-and-spice-infused satsuma served with Greek yoghurt

Spinach and halloumi parcels topped with roasted garlicky chicken

Coriander-and-garlic calamari tubes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

Marinated olives, greek feta and sundried cherry tomato

Thai roast chicken and basil fritters with rice noodle salad

Korma-spiced Indian curry with roast chicken and chunky vegetables

Conchiglioni with roast chicken and tomato

Baked coconut custard with soft meringue and persimmon

Baked coconut custard with soft meringue and persimmon

Ingredients

Method