Saturday, 28 September 2013

Crispy Duck with Apple and Plum Sauce - Herman's version!

Marinate the Duck breast overnight in:
  • 50g (2oz) brown sugar
  • 75ml (3fl oz) white wine vinegar
  • 2 tbs soy sauce
  • Star Anise 

Place the duck breasts skin side down in a saucepan and cook on a low heat for around 10 minutes until the skin begins to brown, lots of fat will be released during this process so drain if necessary. 

Turn the heat to high and cook the breasts on the underside for 1 minute. Transfer to a roasting dish.

Cook in the oven for 8 minutes on 180 C, remove and allow to rest for 5 minutes.

Apple and plum Sauce:

4 apples
6 plums
2 table spoons Honey
Finely chopped Garlic
1 table spoon white wine

Reduce till thick, 

on the side saute the pak choi with a dash of rock salt and chopped garlic

I spiced up some potatoes with Smoked Paprika, chilly powder, turmeric powder and seasoned with salt. 

And Ta Da!..... layer the crispy duck over the pak choi and plate up! 

Tuesday, 17 September 2013

Spicy Crabs

Though most like a Crab in gravy, or stuffed, both of these recipes are on my blog, this time I thought I would do a Dry variation of Crab. 

Depending on the Size, the below works for around 1 Kg of crabs! Take the shells of and clean the crabs. 

In a wok, season  
1/2 tsp mustard seeds, 6-8 curry leaves and a finely chopped onion in a table spoon of oil, in that sequence, adding a teaspoon of Tamarind paste once the onion has turned translucent. Add the washed and drained crabs to the seasoning. 

Lightly roast and grind to paste: 
2 tbsp Coriander seeds, 6 to 7 pods of Garlic, 1/4 tsp Fenugreek seeds, 1/2 tsp Cumin seeds , 1 1/2 tsp Poppy seeds, 1/4 tsp Mustard seeds, 10 to 12 Kashmiri Chillies, 1/2 cup grated Coconut. 

Add the paste over the simmering crabs and let it cook, Mix well and if any water is left over let it dry while stirring over high flame.

Enjoy your Spicy Crabs, too bad the picture did not come out as well as it should have! 


Saturday, 14 September 2013

Southern Fried Chicken with mixed peppers and pasta

Hi! Most of you would be familiar with this, well at least the chicken part but I gave a Goan Twist to it! 

Make deep cuts across the chicken thighs (better then chicken breast as they remain moist and  juicer) I a bowl mix plain flour, salt, pepper and Xacuti masala. For those of you that do not have it, you can use any seasoning like Garam Masala! 

Dust the flour mix over the thighs, pat it deep into the cuts. 

Drizzle Olive oil over the battered thighs

Shallow fry them in a pan to brown the crust

Once browned on both sides, place them on a tray and into the oven, 180 degree for 1/2 hour

This is an interesting product I came across which I will use in my mixed peppers! 

Chopped peppers, chicken stalk, mixed herbs all in a pan over high flame! 

Once reduced down till dry, top up with the bacon bits! 

Plate it up with pasta, (with you favorite pasta sauce)  and the chicken! 

Tuesday, 10 September 2013

Chorizo and Chicken

This is what I would call a Goan fusion dish!. Chicken with Goan Sausages! The Vinegar and spice of the sausages gives a lovely tangy taste to the normally bland chicken! If for some reason the sausages are overly dry, you could add a spoon of Masala.

Cut the sausage from the guy, and saute with chopped onion, I have used two large onions here, and about 8 "beads" of sausage. 

Once the sausage has given our a bit of its fat and the onion is translucent add cubed potatoes and fry well.

Depending on the variety of potatoes used, say about 5 mins it should be ready for the chicken to go in.

Mix the chicken well and let it brown a bit.

Depending on the consistency you like, add water and if need be a spoon of Rechiado masala.

It goes so well with white rice!