sea salt flakes Archives | National Dish https://www.nationaldish.co.uk/ingredient/sea-salt-flakes Recipes and Restaurant Reviews Fri, 10 Oct 2025 17:21:02 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png sea salt flakes Archives | National Dish https://www.nationaldish.co.uk/ingredient/sea-salt-flakes 32 32 Thirty-Hour Shepherd’s Pie | Recipe https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe#respond Fri, 10 Oct 2025 17:00:19 +0000 https://www.nationaldish.co.uk/?post_type=recipe&p=4176 There are few dishes that reward patience quite like a traditional shepherd’s pie. This slow-cooked lamb version is stripped back to its essentials — two days, one pot, and a handful of good ingredients that build quietly into something remarkable. Often, shepherd’s pie was a …

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]]> 30 Hour Slow Cooked Shepherds Pie Recipe
Shepherd’s Pie is a British Classic

There are few dishes that reward patience quite like a traditional shepherd’s pie. This slow-cooked lamb version is stripped back to its essentials — two days, one pot, and a handful of good ingredients that build quietly into something remarkable.

Often, shepherd’s pie was a way to use up leftover roast lamb — simple, thrifty cooking at its best. In this case, we’ve gone all in from the start, braising lamb shanks for depth and richness. Both approaches are preferable to the shortcut of mince, which can never quite replicate the texture or flavour of true slow-cooked lamb.

The dish has its roots in the rural kitchens of the British Isles in the late 18th century, when the potato became a staple and leftover meat needed a second life. Whether from England, Scotland or Ireland, the idea was the same: nothing wasted, everything transformed — and few comfort foods speak so directly to home cooking.

I made this during a rare weekend off from coaching girls football, be assured, this Shepherd’s Pie is incredible but not nearly as good as my football team!

Thirty-Hour Shepherd’s Pie | Recipe
A slow-cooked lamb shepherd’s pie recipe made with lamb shanks, homemade stock and buttery Maris Piper mash. Traditional British comfort food, perfected over 30 hours. Don't worry, you won't need to shepherd it for 30 hours. Start with a casserole to braise the lamb and make stock.
Servings4 People
Prep Time1 Hour
Cook Time30 Minutes
Passive Time28.5 Hours
Ingredients
For the Stock
For the Pie Filling
For the topping
Instructions
  1. The Stock and pulled lamb (Day 1) Place the lamb shanks, carrot, onion, celery and peppercorns in a heavy casserole. Add water to come three-quarters up the sides of the shanks. Don't brown the meat, it'll catch a tiny bit if gnarl, but when it's in the pie, you want it soft and silky. Cover and roast in the oven at 130 °C for 6 hours. The meat should fall from the bone and the liquid should have turned into a rich, gelatinous stock. Lift out the shanks, strain the stock, and refrigerate both overnight. Discard the spent vegetables.
  2. The Filling (Day 2) Skim and discard any fat from the chilled stock. Shred the lamb from the bones and set aside, be careful to pick out any small bones. There's a particularly pin like bone in each shank, make sure you find those. In a clean pan, melt a little butter or dripping. Gently sweat the fresh carrot, onion and celery until soft and aromatic, avoid any colour. Stir in the flour to make a light roux, then add the shredded lamb. Gradually pour in enough of the reserved stock to form a thick, glossy mixture. Add the Worcestershire sauce and simmer until the sauce clings to the meat. Season generously to taste with salt and black pepper. Spoon into a deep baking dish and leave to cool slightly.
  3. The Mash Boil the Maris Piper potatoes in salted water until tender. Drain well and return to the pan over low heat to steam off excess moisture. Mash with all of the cream and the egg yolks until smooth and rich, add a little milk if you need to loosed it up, you don't want it runny at all though - so be careful. Season well, taste it. With a spatula gently scoop it into the roasting dish, creating a layer on top of the filling. Rough up the surface with a fork, I made a Union Jack - the texture will crisp beautifully in the oven.
  4. Bake Bake at 200 °C for 30–35 minutes, until the top is golden and the filling bubbles at the edges. There’s no need for cheese — the richness of the lamb and stock speaks for itself. You choose the colour as it bakes, you want a few burnt peaks for sure.
  5. Serve I served it with a big spoon full of peas, but any green vegetable loves sitting beside a Classic Shepherd's Pie. Enjoy

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]]> https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe/feed 0 This is the best yogurt dip ever | Middle East and North Africa | National Dish Recipe https://www.nationaldish.co.uk/recipe/the-best-yogurt-dip-ever-recipe https://www.nationaldish.co.uk/recipe/the-best-yogurt-dip-ever-recipe#comments Wed, 21 Feb 2018 00:19:04 +0000 http://nationaldish.co.uk/?post_type=recipe&p=3133 I was cooking up some Moroccan Lamb the other day and wanted the best yogurt dip ever to go with all the flatbread and spice action. This isn’t from Morocco, but who cares, it’s amazing – I’d say it was Middle Eastern, leaning toward Israel. …

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]]> The best yogurt dip ever - Israeli influenced Middle Eastern treat | National Dish Recipe
The best yogurt dip ever – this really is easy – you could adapt it in many ways too – bowl of this and some flat breads, you’ll be well happy and so will your chums.
Israel

I was cooking up some Moroccan Lamb the other day and wanted the best yogurt dip ever to go with all the flatbread and spice action.

This isn’t from Morocco, but who cares, it’s amazing – I’d say it was Middle Eastern, leaning toward Israel.

It’s nutty with Pomegranate – so a crunchy mutha – the textures are really fun.

The best yogurt dip ever - here's how you make it
This thing is so quick and easy, don't feel that you need it to go with something, it would make a great appetiser or just whip it out when your buddies are round for drinks.
Servings6 People
Prep Time20 Minutes
Cook Time5 Minutes
Ingredients
  • 1massive tub Greek yogurtget as much as you want to serve, it goes real fast, so be generous
  • 1large handful almondskeep em whole, we're gonna toast them
  • 1whole pomegranateremove the seeds (you can buy them pre-prepped if you want)
  • 1good handful mintyou want fresh mint leave, chopped
  • half cucumberslice it length ways and with a teaspoon deseed it - then chop. Leave some as half moons on the side - see pic
  • 1good pinch sea salt flakesonly Maldon will do
  • good quality rape seed oilyou can use good olive oil if you like, either way - ONLY USE THE GOOD STUFF
Instructions
  1. Get a frying pan on a medium high heat and throw in all of the almonds. Keep em moving from time to time, you just want them to catch a little but not burn - defo some charring. Keep an eye on them whilst you do the rest.
  2. Get a mixing bowl, you won't serve it in this, and put all the yogurt in with a good pinch of salt.
  3. Prep your cucumber (chop it chunky and hold back a handful of half moons on the side), pomegranate and mint leaves. Check your almonds - don't burn them!
  4. Get a mortar and pestle and smash up 1/2 of the almonds - rough, not fine - we want chunks. Add them to the remaining whole almonds and then add 2/3 of the lot to the yogurt along with the 2/3 of the mint and 2/3 of the chopped cucumber. That will leave you with 1/3 as a mix of whole and smashed almonds, 1/3 each of the mint and cucumber - will make sense at the end.
  5. Now add 2/3 of the pomegranate and gently fold. The reason for this is that you want to keep the yogurt white and avoid turning it pink - you might be thinking, ooh - I'll make mine pink. Don't! You'll only get annoyed with yourself.
  6. Now you should have a white, mixed-through dip. Now grab a nice looking bowl of a decent size and gently pour the mixture in to it - try not to make a mess if you want it to look good.
  7. Take the remaining mint, almonds mix, pomegranate and cucumber and in any order you like, from a height, sprinkle it over the top - covering as much as possible. Follow that with a generous pinch of Sea Salt and then a generous drizzle of golden virgin Rape Seed oil.
  8. Serve with flat breads of all kinds. Immense.
  9. Thank you Israel Israel

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]]> https://www.nationaldish.co.uk/recipe/the-best-yogurt-dip-ever-recipe/feed 1 How do you cook Poussin? | Corn fed spatchcock Poussin with fennel | National Dish Recipe https://www.nationaldish.co.uk/recipe/how-do-you-cook-poussin https://www.nationaldish.co.uk/recipe/how-do-you-cook-poussin#respond Thu, 04 Jan 2018 15:34:42 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2699   Poussin is a french word used exactly the same in English, which does not necessarily make this a french dish, so I have credited both countries. But – how do you cook Poussin? Also known as Spring Chicken, Poussin basically means ‘young chicken’, which …

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]]> Fortnum and Mason ingredients to spatchcock Poussin with Fennel and Artichokes | National Dish
You don’t have to get Poussin from Fortnum and Mason, but if you can, why not. All pictures copyright of nationaldish.co.uk

 

United Kingdom of Great Britain and Northern Ireland France

Poussin is a french word used exactly the same in English, which does not necessarily make this a french dish, so I have credited both countries. But – how do you cook Poussin?

Also known as Spring Chicken, Poussin basically means ‘young chicken’, which is less than 28 days old and half a kilo.

My two beauties are corn fed and were acquired from Fortnum and Mason in Piccadilly, London – raaahhhh.

How do you cook Poussin? | Corn fed spatchcock Spring Chicken | National Dish Recipe
This recipe covers the preparation and roasting of the birds and a serving suggestion, but you can do anything with them, maybe post below how you served it. I roasted it with fennel and Lemon, roasted pumpkin with paprika and some roasted fartichokes. In terms of complexity, this is rather simple. If you have some chef's or butchers scissors use those, but make sure you have a decent pair, not nail scissors...that would be stupid!
Servings4 People
Prep Time15 minutes
Cook Time40 minutes
Ingredients
Instructions
Spatchcocking the Poussin
  1. I'll start with the most important element, which is prepping the Poussin for roasting and deal with the sides later. Pre-heat the oven to 175C.
  2. Get a plastic chopping board, slip a damp tea towel beneath if it might slide. Grab a good pair of kitchen scissors and get your Poussin out. DON'T WASH IT - DANGER!
  3. Whip it on to it's front, now that means it's tits...sorry breasts. You'll be cutting lengthwise through it's back (the flat part) and effectively butterflying it. Best to start at the head end.
  4. Now turn it over open side down, flatten your hand across the crown and press hard until you hear and feel the reassuring crack of the legs dis-locating.
  5. You now have a perfectly spatchcocked bird. That's it, told you it was easy, there shouldn't be any mess.
  6. In an appropriate size roasting tray, I'm doing two in the same pan, slice the fennel and scatter, place the Poussin on top. Put a handful of the garlic cloves under each Poussin (oil these), sprinkle some unpeeled ones amongst the fennel too if you like. I've used a mixture of lemon infused and Rosemary infused Cotswold Gold Virgin Rapeseed Oil - cover everything in this.
  7. My Poussin are corn fed and that will add even more golden colour to the finish. Lob the rosemary on top, oil that too. If you can be bothered, soaking sprigs of rosemary in water the night before can help prevent it from catching - I didn't bother.
The Rest
  1. The Poussin will take only 40 minutes to roast, about the same as the Jerusalem Artichokes - get them in together and then prep the pumpkin which will only take 30 mins. This way, it should all finished at the same time.
  2. Peel the Jerusalem Artichokes and cut them in half longways, pop them in an appropriate sized roasting dish, smother with oil and sea salt flakes. TRIVIA - these things make you fart more than any other tuber or vegetable, enjoy.
  3. Now shove the Poussin and the Fartichokes in to the oven at the same time.
  4. Cut your pumpkin in half, de-seed and slice in to segments - see pic. Put them in a roasting dish, some slight bunching is nice, not to much though. Smother them in oil and sea salt flakes then dust with cayenne and paprika.
  5. Put them in the oven. When ready, the Poussin should be a lovely golden colour, the artichokes will take a knife through them and the pumpkin should be nice and gnarly. Serve with a dollop of English mustard. Couple of hours later you can look forward to the fireworks as your ass explodes from the artichokes - enjoy.
  6. Thank you Britain (and France, for the word at least) United Kingdom of Great Britain and Northern Ireland France

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]]> https://www.nationaldish.co.uk/recipe/how-do-you-cook-poussin/feed 0 Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia…maybe https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken#respond Fri, 08 Dec 2017 14:05:11 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2590 – we’re not 100% sure where this dish might originate. I accidentally made it up, but that’s not to say it doesn’t exist. So in actual fact this could be a South East Asian ‘influenced’ English dish – Changlo food! You saw it here first. …

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]]> Sweet and Sour Chicken and Mango with sesame seeds National Dish Recipe
The colour alone of Sweet and Sour Chicken with Mango is enough. All pictures copyright of nationaldish.co.uk

United Kingdom of Great Britain and Northern Ireland China Thailand – we’re not 100% sure where this dish might originate.

I accidentally made it up, but that’s not to say it doesn’t exist. So in actual fact this could be a South East Asian ‘influenced’ English dish – Changlo food! You saw it here first.

Anyway, I fancied sweet and sour chicken, but wanted to add lots of chilli and forgot to buy pineapple, so used some mango I had – hence…

It’s really good – I also knocked up a cheats Mushroom Chow Mein on the side.

Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia
This recipe goes to show, that if you have some items in your fridge or pantry that don't quite fit the original recipe, you can make do and come up with something ace.
Servings2 People
Prep Time20 Minutes
Cook Time20 Minutes
Ingredients
Main bits
  • 2small skinless chickenbreasts, diced into large, as square as possible, bite sized chunks (big ones ok?)
  • 1/2 red peppercut the same size as the onion
  • 1large white onioncut in to 1 inch square pieces, look at the pic
Sauce
Marinade
Mushroom Chow Mein
Instructions
  1. First thing is to marinate the chicken. To do that, in a bowl add the diced chicken, soy, garlic powder and Chinese five spice - leave that whilst you do the rest - not long really.
  2. Chop everything up and get it ready - you want decent chunks. If you're doing a side, I did a cheats Mushroom Chow Mein, chop that stuff up too.
  3. In a hot wok, add a tiny dash of oil and seal the chicken on each side, don't cook it all the way through. When done, drain off any of the sauce you haven't cooked off and put the chicken aside and wipe clean the wok.
  4. Whilst you were doing that, in a separate non-stick pan, roast off the sesame seeds. Don't burn them, just add a little golden colour and then remove from the pan and set aside in a cold bowl.
  5. Back on the heat, add a little oil and add the onion, garlic, chopped coriander stalks, two thirds of the chilli and the salt. Gently fry until the onion starts to clarify (not completely though) - try to avoid any charring, you almost want things looking raw.
  6. Next add the chicken back in along with the red pepper, paprika, rice wine vinegar, ketchup, sugar and half the sesame seeds - heat and stir for a minute. Then pour in all of the mango juice (oh yeah) - bring to the boil and sprinkle the corn flour avoiding lumpage - stir. If you feel that a little more sauce is required, carefully add some water - it will reduce and thicken moving forward.
  7. After 10-15 minutes, you should be pretty much done, throw in the diced mango and gently stir in to the sauce, it's ready when the mango is hot.
  8. You can do the chow mein real quick. Fry off the mushrooms with the garlic and a good glug of dark soy sauce. After a few minutes add the noodles and toss and mix everything until it's a lovely soy sauce colour and hot.
  9. Serve it up in to something that you can keep it warm in.
  10. The chicken will now be ready. Serve it in a bowl and sprinkle with the remaining raw chilli, sesame seeds and coriander leaves.
  11. Thank you South East Asia stroke England...maybe... United Kingdom of Great Britain and Northern Ireland China Thailand

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]]> https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken/feed 0 Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb#comments Sun, 29 Oct 2017 19:20:02 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2559 Roasted flap of lamb doesn’t sound particularly appetising, but it is stunning. A shoulder of lamb is a fine cut, but when you buy it de-boned and rolled, it looks gross and would fool anyone in to thinking it’s a shit cut….wrong. Cooking it in …

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]]> Slice your flap of lamb in to steak sized pieces for serving
It might have a gross sounding name, but just look at it – Roasted Flap of Lamb
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
United Kingdom of Great Britain and Northern Ireland

Roasted flap of lamb doesn’t sound particularly appetising, but it is stunning. A shoulder of lamb is a fine cut, but when you buy it de-boned and rolled, it looks gross and would fool anyone in to thinking it’s a shit cut….wrong.

Cooking it in it’s rolled state is fine, but unroll it, turning it in to a flap and when you slow cook it, good things happen.

My baby bro loves this and asked me for the recipe, here it is buddy…

Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb
This is super simple, but you need to be patient and cook it low and slow. The upside, you can spend more time on your PlayStation whilst it cooks - or if your partner is around, play with them instead. Whack the oven on 140 degrees - yup, loooooowwwwwww.
Servings4 people
Prep Time10 minutes
Cook Time3 1/2 hours
Passive Time3 hours
Ingredients
  • 1rolled shoulder of British lambunwrap it, cut the strings and unroll the lamb in to a flap
  • 1good glug rape seed oilget the good stuff, Cotswold Gold
  • 1massive pinch sea salt flakesMaldon and you know it
  • 8sprigs rosemarygot this from my garden, everyone needs a Rosemary bush
  • 1bulb of garliccut in half around the equator
  • 1pinch ground black pepper
Instructions
  1. Grab a roasting tin and lob yer flap in.
  2. Get the oil and sprinkle liberally over the lamb, rub it all over.
  3. Grab a generous pinch of salt and throw it all over, rub it on both side.
  4. Get four of the eight sprigs of Rosemary and cover them in oil too and throw on top of the lamb
  5. Add garlic, sprinkle with a little oil - don't worry about the salt.
  6. Put it in the oven (140 degrees for a fan), it'll be in there for 3 and half hours - set a timer to enable you to check it every hour or so, just to check it's OK and nothing is catching.
  7. When done, remove the cooked rosemary and add the other 4 sprigs. Cover with tin foil and leave it for about 20 minutes to rest - it doesn't need to rest that much.
  8. Grab a nice wooden board and slice it up in to steak sized chunks, serve straight away.
  9. Thank you Great Britain United Kingdom of Great Britain and Northern Ireland
Recipe Notes

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]]> https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb/feed 2 Indian dry spiced crispy duck breast with char-grilled peach, crusted paneer and hot green salad of spinach, peas, asparagus and beans | National Dish India https://www.nationaldish.co.uk/recipe/indian-crispy-duck-with-paneer-and-warm-green-salad https://www.nationaldish.co.uk/recipe/indian-crispy-duck-with-paneer-and-warm-green-salad#respond Tue, 12 Sep 2017 15:45:32 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2440 There aren’t lots of recipes around for Indian crispy duck. Most of you will know that Indian cuisine isn’t all wet curries, quite the opposite. The country is huge and the cuisine incredibly regional. I am partial to a Dhansak, and when I was in …

The post Indian dry spiced crispy duck breast with char-grilled peach, crusted paneer and hot green salad of spinach, peas, asparagus and beans | National Dish India appeared first on National Dish.

]]> Indian dry spiced crispy duck with paneer and warm green salad of beans spinach asparagus and peas
This is a real head turner, impress your guests with the colour and then the flavour before you remind them it’s super healthy and low carb
India

There aren’t lots of recipes around for Indian crispy duck.

Most of you will know that Indian cuisine isn’t all wet curries, quite the opposite. The country is huge and the cuisine incredibly regional. I am partial to a Dhansak, and when I was in Mumbai I mentioned this, which was greeted with ‘oh, they eat that up near Delhi’. How cool is that, made me love it even more.

Britain has a wonderful love affair with Indian cuisine, with many British favourites actually coming from this very island. This Indian influences dry spiced crispy duck breast and it’s friends, I guess you can say, follows that same tradition.

This is a very healthy Indian dish, Paleo friendly and extraordinarily pretty.

I had some ingredients lying around and went for it – and it went, well.

Indian dry spiced crispy duck breast with char-grilled peach, crusted paneer and hot green salad of spinach, peas and beans
There are a few things going on here, nothing that should bust your ass too much, but have a quick read through so you can get your timings right. The duck will sit in a pan for 10 mins, under a grill for 5 and rest for 5 - so really, apart from prepping and slicing it, there isn't much to do, so you can crack on with other things. The better prep, the quicker everything will be. Put the kettle on, grab a large frying pan (first for the duck quick wipe down and then to warm the salad as the end), a saucepan to do some blanching and a smaller frying pan for the paneer. Also grab a large mixing bowl and a smaller one - for coating the duck and paneer. If you want the griddle effect on the peaches, which also adds flavour, get a heavy griddle pan on a high heat now - needs to be smoking - we don't want to cook the peach, we want to char it very very fast and that means hot hot hot.
Servings2 people
Prep Time25 minutes
Cook Time25 minutes
Ingredients
The quack quack
The paneer
The warm green salad
  • 1handful broad beansyou need to blanch them and peel (don't just take them out of the pods)
  • 5stems asparagusslice them to about an inch and a half, do it on an angle too
  • 1fistful green beansyou'll slice these too, same size as the asparagus
  • 1large handful spinach leavesthis is the 'bed' and goes so well with paneer - like lovers
  • 1handful peasfrozen ones are ace
  • 2green spring onionssliced at an angle for garnish, the white and lots of the green
  • 1red spring onionsslice thinly, at an angle looks nice
  • 2whole peachesI used doughnut peaches, slice then about 1cm, not too thin
Instructions
  1. Let's do the spice mixes first, at the same time. Two bowls, the large one is for the duck. Add the spice list to each bowl respectively and the oil only to the large one, give em both a mix.
  2. Add the boiling water from the kettle to your saucepan on a high heat and blanch the broad beans, green beans, peas and asparagus - 2-3 minutes tops at a rolling boil.
  3. Place your duck in to the large bowl and cover it in the mixture and let it sit there for a few minutes at room temp whilst you sort the paneer. Put your large frying pan on a medium heat. Drain your greens and let them steam.
  4. Get your perfectly sized paneer chunks and coat them in a little vegetable oil and then add it to the spice mixture. Toss them around until they are perfectly coated all over and dry to look at. Set aside.
  5. Place the duck breasts in to the pan skin side down and leave it for 10 minutes. Check it from time to time just in case you have the heat too high - don't let it burn, but it will pick up a very dark colour - that doesn't mean that it's burnt.
  6. Cover the peach slices in oil and a tiny sprinkle of salt and put them neatly on to the griddle pan. Let em go, turn them once, let them go and then turn them back after rotating 90 degrees - then you get a lattice. If you're worried about that, just make them go a lovely colour without burning them all over. Put them aside, they're done. Check the duck and put the grill on.
  7. Get two plates ready and cover them in spinach leaves. Peel your broad beans - if you decide not to, look at yourself in the mirror with disgust. Slice the beans and asparagus.
  8. Duck is probably ready, turn it skin side up and whack it under the grill for 5 minutes - don't burn it - just go easy - medium high heat.
  9. Give the duck pan a wipe, you don't want charred remains on your greens and add all of them to the pan, tiny drizzle of oil in first. All we are doing is warming them all through - that's the green beans, peas, PEELED broad beans and asparagus - sprinkle the pan, from a height with some sea salt flakes, little toss and all that.
  10. In the smaller pan, add a bit of oil to medium high heat and fry the paneer on each side, you're looking for colour only, which will heat it through - keep turning it.
  11. Plate up time - firstly, slice the duck. Then place the greens on to the spinach leaves, place the duck on top, put the paneer and peach around it and then sprinkle the spring onions over the top.
  12. That's it - nothing should be over cooked, the greens will be super green and your duck should be perfectly pink.
  13. Thank you India India

The post Indian dry spiced crispy duck breast with char-grilled peach, crusted paneer and hot green salad of spinach, peas, asparagus and beans | National Dish India appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/indian-crispy-duck-with-paneer-and-warm-green-salad/feed 0 How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito#respond Tue, 05 Sep 2017 20:49:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2285   How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge? Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice. Add to …

The post How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish appeared first on National Dish.

]]> Low carb burrito Chinese crispy duck with cauliflower rice

 

China Mexico

How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge?

Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice.

Add to that, this is also a fusion of East and West – China meets Mexico and it’s superb.

How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos
Ok, so this is only a lower than normal carb burrito, it works though - so any port in a storm.
Servings2 people
Prep Time15 minutes
Cook Time15 minutes
Ingredients
Instructions
Cooke the perfect duck breast
  1. If you want your duck crispy on the outside and pink in the middle, whilst keeping it from tasting like boot leather, follow this and you'll get it right every time.
  2. Get a decent frying pan on to a medium heat, whilst it heating up you can prep the duck.
  3. Get your breasts and rub them all over with oil - grow up.
  4. In a bowl mix the Chinese five spice, cayenne, garlic powder and salt - then toss your breasts, covering it in the mixture. Seriously, grow up.
  5. Put them skin side down in the pan and leave for 10 minutes - the cooking should be easy going, if it's spitting and sizzling a bit, turn down the heat. The mixture will turn very dark on the skin, that's not burnt - but keep the heat under control. Turn on your grill (broiler) - medium high.
  6. As soon as the breasts are in the pan prepare all the other bits (drop to The test section) you have 10 minutes.
  7. After 10 minutes, turn the breasts skin side up and place under the grill for 5 minutes - keep a little eye on it.
  8. When done, let them rest for a few minutes before slicing it up to burrito bite sized slices. It will be crispy on the outside and pink in the middle.
The rest
  1. So your duck should be skin side down and happy in your pan. Throw the white onions in with it, around the duck.
  2. Halve the mango, skirting the stone. Then with a tea towel in hand, hold the mango half flesh side up and with a small knife, score it in to 1cm squares down to the skin - don't go through it (hence the tea towel, just in case you do). You can then turn it inside out and slice the cubes off in to a bowl.
  3. Add the chopped chilli, pinch of salt and squeeze the lime juice over it all and mix with a spoon - set aside, it done.
  4. The cauliflower rice should have been cooked already for three minutes, keep that on standby for the final three minutes just as you put the duck out to rest.
  5. Cook your tortillas, I like a hot dry frying pan, lob em in there and let them start to puff up. Gotta do this 6 times remember, so if time is tight....use two pans at the same time.
Serving it up
  1. All your bits and pieces should be ready to go - get them on to the table and you should be ready for the final and best bit (apart from the eating obvs) - slicing the duck.
  2. Serve it up just like that and build the burrito anyway you like.
  3. Thank you China China and Mexico Mexico
  4. If you liked this - give it a little share and we'd love to hear what you think, leave a comment below. Enjoy.

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]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito/feed 0 Serrano Ham, Goats Cheese and Peach Salad | ensalada de Serrano, queso de cabra y melocotón | What is the national dish of Spain? https://www.nationaldish.co.uk/recipe/goats-cheese-salad-with-serrano-ham-and-peach-what-is-the-national-dish-of-spain https://www.nationaldish.co.uk/recipe/goats-cheese-salad-with-serrano-ham-and-peach-what-is-the-national-dish-of-spain#respond Tue, 25 Jul 2017 13:41:38 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1991 A real crowd pleaser and simple to boot – goats cheese salad with Serrano ham and peaches Photograph: Wayne Morgan – nationaldish.co.uk © 2017 It’s sunny and you want something fast and healthy. This is only labelled Spanish because I used Serrano ham – but you …

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]]> Serrano Ham, Peaches and Goats Cheese Salad what is the national dish of Spain

A real crowd pleaser and simple to boot – goats cheese salad with Serrano ham and peaches
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Spain

It’s sunny and you want something fast and healthy. This is only labelled Spanish because I used Serrano ham – but you can use any dry cured med ham, such as Parma – so it’s basically a Mediterranean thing. So much more than a goats cheese salad.

The critical thing and the reason to make this, is the peach, goats cheese and the dressing – it’s sunshine on a plate and rather impressive.

Cold drinks are a must and English ‘Dry’ Cider, especially Stowford Press, cuts nicely through the honey lemon dressing and enhances the flavour of the goats cheese. Sounds total nonsense doesn’t it? Try it first…it’s skill!

Serano Ham, Goats Cheese and Peach Salad | ensalada de serrano, queso de cabra y melocotón | What is the national dish of Spain?
Of all the cured hams in the world, Serrano ham is up there with the best. You can use Parma ham, but there is actually a difference.
Servings2 people
Prep Time15 minutes
Cook Time0 minutes
Ingredients
Instructions
  1. The picture alone should show you how to make this. Put a pan on medium high heat and add the pine nuts - let them dry roast in the pan, don't let them catch too much - shake the pan frequently.
  2. Whilst the Pine Nuts are doing their thing get a serving platter out and a chopping board. Slice the peaches in half, remove the stone and slice in to eight wedges. At the same time cut you goats cheese in to bite sized chunks or just rip it apart for a more Jamie Oliver style finish - it's doesn't matter.
  3. If you need to, wash your salad leaves and give them a whizz in a salad spinner. Get the Serrano ham and remove it from those little plastic sheets - unless you've sliced it off the leg yourself, you sexy bitch.
  4. Your nuts should be done by now. Get a jar and add the oil, honey, salt, pepper and lemon juice and shake it up and taste - adjust accordingly, usually more honey or salt.
  5. On the platter add all the prepped ingredients, sprinkle over the dressing and give them a gentle toss - you want the goodies throughout. For aesthetics arrange it so you can see some of each of the ingredients - just look at the pic.
  6. Thank you Spain Spain

The post Serrano Ham, Goats Cheese and Peach Salad | ensalada de Serrano, queso de cabra y melocotón | What is the national dish of Spain? appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/goats-cheese-salad-with-serrano-ham-and-peach-what-is-the-national-dish-of-spain/feed 0 Italian pesto crusted Cod with Asparagus in Parma ham | Bacalao con pesto y espárragos en jamón de Parma | What is the national dish of Italy? https://www.nationaldish.co.uk/recipe/italian-pesto-cod-what-is-the-national-dish-of-italy https://www.nationaldish.co.uk/recipe/italian-pesto-cod-what-is-the-national-dish-of-italy#respond Sun, 04 Jun 2017 11:41:09 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1546 Pesto is as Italian as it comes, it’s lovely stirred through pasta, but we don’t eat that shit here. Spread it on a chunky cod fillet, you won’t miss the heavy carb. Serve it with another couple of classic Italian treats, Parma ham, wrapped around asparagus …

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]]> Italian pesto cod with asparagus in Parma ham national dish Italy
Italian pesto cod with asparagus in Parma ham, poached egg and Rocket and Parmesan salad – uhhhhhh
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Italy

Pesto is as Italian as it comes, it’s lovely stirred through pasta, but we don’t eat that shit here. Spread it on a chunky cod fillet, you won’t miss the heavy carb.

Serve it with another couple of classic Italian treats, Parma ham, wrapped around asparagus spears and rocket and Parmesan salad.

Bacalao con pesto y espárragos en jamón de Parma | Italian pesto crusted Cod with Asparagus in Parma ham
I'm focusing on the main event here, the pesto cod. You can access the recipes for the sides on the site, links above. For the pesto you can use a mortar and pestle, I used an electric hand blender, because it's quicker, obvs.
Servings2 people
Prep Time25 minutes
Cook Time20 minutes
Ingredients
Instructions
  1. Put the pan on a medium high heat and roast off the pine nuts - bit of colour, don't let them catch. Also, put the kettle on and the oven on 220.
  2. Add all the other ingredients, except the cod, eggs, chilli and seasoning to your hand blender pot and then add the pine nuts.
  3. Blend it up and taste, now very carefully season with salt and add the chilli - another quick blitz.
  4. Rub a little olive oil on to your cod and season with salt and place in a suitable sized roasting tray. Smother the top side in the pesto - don't be shy.
  5. Whack in the oven for 15 mins. This is your time to sort the side dishes too.
  6. Get a pan boiling salted water (from the kettle) on the hob to poach the eggs 1 minute from end.
  7. Serve it up, slice the soft poached egg - people tend to lose their shit over this sort of thing...for good reason.
  8. Thank you Italy. Italy
    Grazie

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]]> https://www.nationaldish.co.uk/recipe/italian-pesto-cod-what-is-the-national-dish-of-italy/feed 0 Quick and Easy Rocket and Parmesan Salad, takes 5 minutes | Rucola e Parmigiano Insalata | Italian National Dish Favourite https://www.nationaldish.co.uk/recipe/quick-and-easy-rocket-and-parmesan-salad-an-italian-national-dish https://www.nationaldish.co.uk/recipe/quick-and-easy-rocket-and-parmesan-salad-an-italian-national-dish#respond Thu, 25 May 2017 18:15:25 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1882 This Rocket and Parmesan Salad is so easy you should be able to make it up yourself or just look at our picture and make it from that. Failing that, we’ve written it down for you – takes minutes. Ours is the quick version and …

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]]> Rocket, parmesan, olive oil and salt. Too easy. National dish Italy
Rocket, Parmesan, olive oil and salt. Too easy. National dish Italy
Italy

This Rocket and Parmesan Salad is so easy you should be able to make it up yourself or just look at our picture and make it from that. Failing that, we’ve written it down for you – takes minutes.

Ours is the quick version and doesn’t have pine nuts – but they are a nice addition is you would like them, just roast them in a pan and let the cool a little first.

Quick and Easy Rocket and Parmesan Salad | Italian National Dish Favourite
Six ingredients and plate...Rocket and Parmesan Salad made simple
Servings2 people
Prep Time5 minutes
Ingredients
Instructions
  1. Grab your serving plate and place the rocket leaves in a nice pile. Grab your olive oil bottle, thumb over the top and drizzle all over.
  2. Grab the lemon and squeeze all over and then add a pinch of salt and pepper.
  3. Very gently with your finger tips, toss the salad to get it covered.
  4. Grab the Parmesan and shave off as much as you like over the top of the leaves.
  5. That's it. Thank you Italy Italy
    Grazie

The post Quick and Easy Rocket and Parmesan Salad, takes 5 minutes | Rucola e Parmigiano Insalata | Italian National Dish Favourite appeared first on National Dish.

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