Who knew that combining two simple ingredients could make such a yummy, delicious and healthy side dish? This week I give you my L.O.V.E! filled mash dish...enjoy! Ingredients : |
Ingredients : | Method : |
If you cannot find a Soup Mix already packed - each pack included the following :
i) 2-3 large Carrots ii) 2 Turnips iii) 3-4 Celery stalks (with leaves)
iv) 2 Baby leeks v) Handful of Fresh Parsley
Enjoy the soup and keep on experimenting in the kitchen...remember to have a look at my Zomato account for more reviews on restaurants I have visited (www.zomato.com/KevFabFood)
Ever been in a situation where you at a supermarket and at the time think it will be an awesome idea to buy a piece of meat to try, but...when the day comes for you to cook it the first time for your loved one...all of a sudden your heart beats and you wish you never saw the product in the first place?
Well, that was me today - I know that my hubby loves Duck and I found Duck Breasts at our local supermarket about 2-3 weeks ago. Thought it would be an awesome challenge for me (as never cooked with duck before) and knew that Ry would be excited and impressed!
Like most home cooks, I watch a lot of cooking shows and I using my knowledge from the top chefs I have seen in action on television, intuition and L.O.V.E! I over-came my fear of the unknown - what was the outcome? A delicious combination of crispy Duck skin, tender and moist duck breast meat and a happy Monday Night Dinner...below is my method of how I cooked the yummy meat and hope this helps you try to cook this delicious red meat at home for your loved ones.
1) Place the duck breasts on a plate (skin side up) and with a very sharp knife cut into the skin diagonally and then again in the opposite direction - the outcome should be diamond shaped scores into the skin and fat (try not to go too deep into the meat underneath).
2) On the skin, grind some seat salt onto the skin and pat into the skin and turn the meat so that the breast is now skin side down
3) On the meat section sprinkle my favourite red meat seasoning (Robertson's Red Meat Seasoning) and also pat into the meat...with L.O.V.E and care.
4) Place a medium-sized frying pan onto the stove and bring it to a medium-low heat - once pan is warm, place the breast skin side down into the dry pan. (It sounds cliche, but the cooking shows are 100% correct...you will be amazed how much oil / fat renders from the duck whilst cooking...hence the dry pan is essential at the start)
5) Leave in the pan for about 10min. skin side down - the fat from the skin will come out and the skin will brown (if the skin is browning too quickly...turn the heat down)
6) After about 10min turn the breast over and grind a little more salt onto the skin - fry the meat side in the duck fat for about 5min and then take out of the pan and rest for 2-3min.
7) The end result...crispy skin and red meat that looks like a good medium-rare rump steak...juicy and succulent!
Yes...it really was that easy! I boiled baby potatoes and once they were soft, I cut them in half and whilst the meat was resting fried the potatoes in the duck fat...not very healthy I admit - but very delicious! For the much needed veg, I boiled Broccoli and Cauliflower until tender and after draining the water added some salt and lemon juice...yummy, tasty and magical!
Lesson for the week...never be afraid to try new things, especially in the kitchen as when you use your intuition, gut-feel and L.O.V.E! you can, but only succeed!
Ryan, my Husband, has said that I make THE best chicken wings...lately the same recipe I use for chicken wings, has also been used on chicken legs. Tonight, after having this for supper, I have decided to share my secret to the perfect chicken wing or leg that will ooze with L.O.V.E!
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Best served with good old fashioned oven chips and a side of vegetables.
To make washing up easier, try to cover the bottom of the grill pan with tin foil as this will catch all the juices and excess sauce - you then throw this away after cooking and you are left with a clean pan with no burnt bits needed to be cleaned!
Bon Appetit and remember to always cook with L.O.V.E!
Here is a hearty, family-focused easy dish for you to make for your loved ones on a cold winter's evening. | INGREDIENTS : - 500g lean mince - 1 small onion chopped into small dice pieces - 1/2 packet of McCain mixed garden peppers - 125g Portabellini (brown) mushrooms (works out to 6-7 mushrooms) - 1 tin Pot O Gold Whole Cherry Tomatoes - Canola Oil - Robertson's Country Garlic and Herb spice - Robertson's Succulent Red Meat Seasoning - Brown sugar - Worcestershire sauce - 1 teaspoon dried sweet basil - 1 teaspoon dried origanum - 1 teaspoon dried parsley - 1/2 teaspoon ground black pepper - 1 teaspoon ground sea salt METHOD : - In a medium-sized pot place Canola Oil to heat up - When oil is heated place onions to soften for about 3min - Add about a tablespoon of the country garlic and herb spice and mix into onions and fry for 1min - Place the mince into the pot and brown together with the onion mixture and brown for 5min mixing every minute to avoid burning - Add a tablespoon of the Succulent Red Meat seasoning and stir into the mince - After a minute add 1-2 tablespoons of Worcestershire sauce and mix - Add 1 tin of tomatoes and mix into the mince - Add 2 teaspoons of brown sugar and stir - Add in 1/2 a packet of the garden peppers (fresh peppers can also be used) - stir all together and turn heat down to very low and put on lid - Cut up your mushrooms into medium thick slices - Add the mushrooms, together with pepper and salt (to your personal taste), mixed herbs and stir all together - Keep lid on and simmer on low heat for about 45min so all gets cooked together to form a thick mince stew Best served with traditional South African Millie Pap or rice NB - the best meal you can make is one where you taste as you go along to ensure it tastes as you want it to! Happy cooking with L.O.V.E! |
Author
Kevin is a married man, living in sunny South Africa who loves to cook and eat with loved ones - here he shares his inspirations and cooking adventures with you.
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