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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

Wayne @NationalDish — Tue, 12 Sep 2017 15:45:32 +0000

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

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.

CourseMain Dish, Salad
CuisineIndian
KeywordIndian Food, Salad

Servings2 people

Prep Time25 minutes

Cook Time25 minutes

Ingredients

The quack quack

2breasts of duckskin on
1tsp cumin powder
1tsp chilli powder
1tsp coriander powder
1tsp turmeric powder
2tsp sea salt flakes
2tbls vegetable oilyou want this mixture slightly wet

The paneer

120grams paneerIndian cheese cut in to rectangular bite sized chunks - all the same size and shape
1tsp cumin powder
1tsp cayenne pepper
1tsp garam masala
1tsp sea salt flakes
1tsp vegetable oilyou want to coat the paneer in this and to cover it in the dry mix.

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

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
That's it - nothing should be over cooked, the greens will be super green and your duck should be perfectly pink.
Thank you India

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Filipino Garlic Fried Rice | How do you make Sinangag? | What is the national dish of the Philippines?

Wayne @NationalDish — Thu, 13 Apr 2017 22:36:59 +0000

Sinangag, a very popular side dish in The Philippines, garlic fried rice, this one is with cauliflower
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Sinangag is a very common side dish which interestingly is served always with dry meats, rather than a curry style sauce. So, how do you make Sinangag? This recipe is the cauliflower rice version and do you know what, you can eat this as a main no problem, and the eggs served this way make it great fun.

Sinangag | Filipino Garlic Fried Rice

You'll need some Cauliflower Rice, go to that recipe and cook the 3 minute option, you'll finish it off here. This is how do you make Sinangag?

CourseMain Dish, Side Dish
CuisineFilipino

Servings2 people

Prep Time10 minutes

Cook Time10 minutes

Ingredients

1/2head cauliflowerroughed grated or shredded in a food processor
1medium fresh tomatoesde-seeded and roughly chopped (chunked)
1 fresh red chillisliced for garnish
2 eggs
1bunch fresh corianderfinely chop the stalks and save a handful of leaves for garnish
5cloves garliccrushed
1 spring onionsin to half cm slices
1pinch ground black pepper
1/2 red pepperchopped in to chunks, same size as the tomato
4tbls vegetable oil
4tbls dark soy sauce

Instructions

Get a wok and a frying pan on a medium heat with half the oil each in them.
In the wok, when hot gently, without burning, fry off the garlic, red pepper and coriander stalks for a minute. In that minute crack both eggs in to the frying pan, need to fry gently and slowly so as not to burn the white but cook through, keep em runny though.
In the wok add the tomato and fry for another few minutes then whack up the heat a add the cauliflower rice and spring onions, toss and stir and then add the soy sauce and ground black pepper. Remove the eggs and set aside.
When everything is hot, about 3 minutes, serve up on a platter, place the eggs on top and garnish with the coriander leaves and sliced chilli.
Thank you The Philippines

Salamat

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Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast

Wayne @NationalDish — Thu, 13 Apr 2017 20:24:11 +0000

Street food that kids will love, this is finished in Ghanaian style but is the Côte d’Ivoire recipe
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

I’ve sort of done two recipes in one. Alloco, which is known as Kelewele in Ghana (also Dodo in Nigeria and Makemba in the Democratic Republic of Congo) is a common West African street food and side dish. So, how do you make Alloco?

I’ve added roasted nuts to this version, which would make it Ghanaian, but the base is the Ivory Coast recipe – you decide.

How do you make Alloco | Kelewele | Fried plantain with roasted nuts

If you think you can remember, get a wok or saucepan and heat enough vegetable oil for the plantain to float when cooking, heat it slowly whilst you do the prep.

CourseSide Dish, Snack, Starter
CuisineAfrican, Côte d'Ivoirian, Ghanaian

Servings2 people

Prep Time10 minutes

Cook Time15 minutes

Ingredients

Main stuff

1ripe plantainsliced at an angle slightly less than 1cm wide
200ml vegetable oilenough to stop the plantain touching the pan when cooking
1small handful salted peanuts
1small handful pistachio nutsshelled, obvs

Spice mix

1tsp cayenne pepper
1tsp garlic powder
1small chunk fresh gingerfinely grated
1tsp sea salt flakes

Instructions

Place a heavy bottomed frying pan on a medium high heat and add the nuts, move them around from time to time, don't let them burn. At the same time, on a low heat, place a wok and slowly heat enough vegetable oil to fry the plantain (they will float) - keep an eye on this too. Peel and slice the plantain, at an angle.
In a bowl add all the spice mix and then the sliced plantain - be gentle, don't mash em.
When done, the plantain should be a lovely golden brown, covered in the spice dust.
Give the nuts another wiggle, if you think they're done, turn the heat off and let them sit in the pan.
Get the oil in the wok hot enough to fry, using a slotted spoon, dip one of the plantain slices, if you get an instant reaction, it's ready. In batches, lower in enough plantain so they're not overcrowded and cook for about 4-5 minutes - don't burn them, if they look too dark, it's been too long.
On a plate, place a few layers of kitchen towel and using a slotted spoon, fish out the plantain and place on the plate to drain - note the colour, that's done.
Once all cooked, pile high on a serving plate and sprinkle over the nuts.
Thank you Côte d'Ivoire

Merci

The post Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast appeared first on National Dish.

How do you make Filipino Pork Adobo | Adobo Baboy | What is the national dish of the Philippines?

Wayne @NationalDish — Tue, 11 Apr 2017 11:31:48 +0000

Adobo, a deeply flavoured pork dish that melts in your mouth
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

This is undoubtedly the national dish of this multi-island paradise nation. It’s slow cooked pork, poached in a deep flavoured liquor. How do you make Filipino Pork Adobo?

You will probably want a side dish with it, try our filipino garlic fried rice (sinangag) recipe.

How do you make Filipino Pork Adobo | Pork slow cooked in soy, vinegar and garlic.

Using pork shoulder for this will benefit the slow cooking process - whilst the sauce is reducing and concentrating the pork will soften and take on all the flavour, uhhhhhhh

CourseMain Dish
CuisineFilipino

Servings2 people

Prep Time20 minutes

Cook Time90 minutes

Ingredients

350g pork shoulderI used a couple of steaks
3tbls vegetable oil
50ml malt vinegarI used clear
100ml dark soy sauce
2 bay leaves
8cloves garliccrushed
2tsp black pepper cornscrushed
150ml water
1thumb sized piece fresh gingergrated

Instructions

Cut the pork in to largish chunks, it'll will reduce in size during the cooking process.
Place all the oil in to a saucepan on a medium high heat, when hot, add all the pork and give it a stir, you don't want to seal the meat.
Straight away add about two thirds of the peppercorns, garlic and ginger, quick stir,
Add all of the soy, water and vinegar, slosh it around and throw in the bay leaves, bring to the boil and turn down the heat to a gentle simmer. You'll let this go like this for a minimum of 90 minutes, all you have to do is not let it dry out - just add a little water if need be, but it must go for the whole time.
When you've reached the target time all the liquid should have reduced down to a glistening coating on the pork - not dry and not sat in a pool. Grab a warm serving plate, build a pile of Adobo and serve.
Thank you The Philippines

Salamat

The post How do you make Filipino Pork Adobo | Adobo Baboy | What is the national dish of the Philippines? appeared first on National Dish.

How do you make Nepalese Lamb Pakku? | What is the national dish of Nepal?

Wayne @NationalDish — Mon, 20 Mar 2017 22:31:25 +0000

I’ve done this to accompany a Dal Bhat, a match made in heaven, or as near to it as you can get in the Himalayas.

In Nepal they would use mutton or goat rather than lamb, but it makes for a close substitute in the UK. Not that mutton is that hard to get, if you really want it, lamb is plenty good enough.

It starts with marinating and as always, the longer the better, but even if you can only manage an hour, take it, it’s totally worth it. How do you make Nepalese Lamb Pakku?

How do you make Nepalese Lamb Pakku | Nepali style slow cooked lamb, mutton or goat

Whilst this is a slow cook dish it is low maintinence. Don't get me wrong, it's not a 10 hour roast job, it's about 60 minutes cooking time (plus marinating) - but slow is the key. The good thing is, you barely touch it as it cooks, leaving you plenty of head space to cook it some friends. It's not a complicated dish, but much like climbing Nepals highest mountain - good preparation is the key to achieving something amazing.

CourseMain Dish, Side Dish
CuisineNepalese

Servings2 people

Prep Time20 minutes

Cook Time60 minutes

Ingredients

Main bits

4 lambchops
2tbls vegetable oilolive oil is fine

Spices and stuff

2tsp cumin powder
1.5tsp coriander powder
1.5tsp chilli powder
2tsp turmeric powder
1tbls fresh gingergrated
5cloves garliccrushed
4 bay leaves
4 cloves
2 cinnamon sticks
4 cardamom pods
1pinch saltMaldon is the best

Instructions

Get a good size mixing bowl ready, it's about to take more flavour that it may have in a long time.
On a chopping board, and please be careful, get the lamb and chop it up in to bite size pieces, some on the bone and some not and place in the bowl. Keeping the lamb on the bone helps with the cooking process and also gives it a feeling of authenticity. Use kitchen shears (meat scissors) if you have them.
Next, take all of your spices and a dash of oil and throw the lot in to the bowl, get your clean hands in there and mix it all thoroughly - coating all the meat. The smell alone at this point should have you wetting yourself, let alone the colour.
Cover and place in the fridge. If you can only manage an hour it's still worth it - it's like Everest Base Camp. Stretch that to three or four hours then we're talking Everest Camp Three and way more depth. If however you can do 12 hours plus (overnight would be smart) then we're basically at The Hillary Step about to summit the highest point on earth.
When you're sure that you are as prepared as you can be, get a large saucepan with a lid (not frying pan) on to a low heat and add the lamb.
Over the next 30 minutes slow cook it and stir only three times, all you need do is prevent it from catching. What started as a rather dry looking dish will suddenly start to release fats and water, sitting the lamb in a shallow but bubbling sauce.
Now remove the lid, again stirring only to keep it from catching on the bottom, cook for another 30 minutes and evaporate as much as the liquid as possible.
When done you should have a slightly glistening, deeply coloured and wonderful smelling Nepali Lamb Pakku.
Remove the cinnamon, bay leaves, cardamon pods and cloves (if you can find them - don't bust a gut, just get rid of the obvious stuff) and in a bowl or very white plate, make a nice little mountain of lamb.
This is an easy dish with lots of passive time to create some other dishes to go with it - your mates will think you've actually climbed Everest...maybe.
Thank you Nepal

धन्यवाद

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