INGREDIENTS

1 free range duck, salt, ½ cucumber, finely sliced, 8 spring onions, finely sliced, Pack of Chinese pancakes, Hoisin sauce

METHOD

01. Preheat the oven to 170˚C. Once it has reached temperature, rub salt on the skin of the duck, and place the duck on a rack or slotted tray with a dish below to catch the dripping fat. The duck will need to roast for 2-4 hours depending on the size of the duck. For the last 30 minutes of the cooking time, increase the temperature of the oven to 220˚C to give the duck some heat to ensure it is crispy.

02. When the duck is almost ready, begin preparing the pancakes. The pancakes will need a few minutes to steam, refer to the packages for cooking methods.

03. This dish is ideal for sharing, and best to lay out for guests to build their pancakes. Place the pancakes, sliced cucumber and spring onions along with the hoisin sauce (transferred into a small dipping dish), all on a large plate with the shredded duck.

04. To build your pancakes, place sliced cucumber and spring onions onto the pancakes, adding a little of the shredded duck and topping with a spoon of hoisin sauce. Wrap it up and enjoy!

Hoisin sauce also makes for a delicious dipping sauce with spring rolls.

INGREDIENTS

6 fat garlic cloves, thinly sliced, 2 T vegetable oil, 350 g raw shelled prawns, 25 g roasted cashew nuts, finely chopped, 1 ripe avocado, 125 g white cabbage, finely shredded, 1 small green mango, peeled, stoned, and shredded, A small handful of fresh mint and coriander leaves, roughly chopped, 6 spring onions, shredded

For the dressing:

1/2 red chilli, deseeded and finely chopped, 1 T rice wine vinegar, 2 generous tbsp Bonne Maman Apricot Preserves, Juice of 2 limes, 1 T fish sauce, 2 T vegetable oil

METHOD

1. Put all the dressing ingredients in a jar and shake together.

2. Fry the garlic in the oil over a medium heat until golden and crispy. Remove from the oil with a slotted spoon and set aside.

3. In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2-3 minutes until the prawns are just pink. Add to the garlic, spoon over 2 tablespoons of the dressing and set aside to cool.

4. When ready to serve, peel, stone, and dice the avocado, and toss together with the cabbage, mango, herbs, spring onions and prawn mixture. Serve immediately, handing round the remaining dressing in a separate bowl.

INGREDIENTS

500g rump steak or 2x steaks, sliced, 2 teaspoons of cornflour, 2 tablespoons of Kikkoman soy sauce, ¼ cup of oyster sauce, Vegetable Oil, 1 red pepper, sliced, 2 cloves of garlic, finely chopped, ½ cabbage, shredded, Bunch of spinach, shredded, Sesame seeds

METHOD

1. Begin by mixing the cornflour, oyster sauce and soy sauce, and adding the steak slices to the sauce to marinade. The steak should marinade for about 30 minutes in the fridge if you have enough time.

2. Heat the wok and add a small amount of vegetable oil, next lightly fry the steak for a minute, retaining the sauce and remove from the heat, setting it aside. Wipe the wok clean with kitchen towel, and add more vegetable oil and the garlic and fry for 1 minute.

3. Next, add the red pepper and cabbage and return the steak to the wok. Finally, add the spinach and the rest of the sauce from the steak marinade. Stir fry for another minute and serve with a sprinkle of sesame seeds.

You can also add Chinese Noodles to this dish, just as we have done. Chinese noodles are extremely versatile and can also be used to make a Chinese noodle salad, chicken noodle dishes and soups.

These special Chinese ingredients are available at online and in selected Woolworths stores.

Gong Xi Fa Cai!

INGREDIENTS

200g Sliced duck magret or fillet, semi-roasted, 100g Pineapple (diced), 4 Cherry Tomatoes cut in half

Our Chef’s tips:

Add in 1 sliced Aubergine with the rest of the vegetables, Pan fry the duck on both sides for 3 minutes and then roast in the oven on 180 C for 15 minutes. Slice when ready to add to curry.

METHOD

For the duck:

1. Put the oven on 180 C. Place the duck in a pan with a drizzle of oil. Pan fry for 3 minutes on both sides and place in the oven for 15 minutes.

2. After 15 minutes slice and place aside, ready to add to the curry mixture.

For the curry:

3. Pour the coconut cream powder in a bowl, add 1 cup of hot water and dissolve. Keep aside.

4. Heat 1 tablespoon of vegetable oil in a saucepan. Add the curry paste and stir-fry until the aroma develops. Lower the heat.

5. Add the coconut cream and bring to the boil .

6. Add the roasted duck, vegetables, dried spices, fish sauce (to your taste) and 1 tablespoon of sugar.

7. Simmer until the duck and vegetables are cooked to your taste.

Serve the curry with Blue Elephant Thai Jasmine Rice.

This recipe works with any protein, such as Tofu, prawns or chicken. The vegetables can be swapped for those of your choice.

INGREDIENTS

1L Chicken stock, 2 chicken breasts, 400ml Sunflower oil, 400g Exotic brinjals, diced in big chunks, 100g Noodles, Soy sauce 1/3 cup, Mirin 2 tsp, Rice vinegar 1 tsp, 4cm Ginger , finely grated, Garlic 1 tsp, finely chopped, Green chilli 1 tsp, finely chopped, 2 Spring onions, finely chopped, 1 ripe avocados, sliced

METHOD

1. Bring the stock to a boil in a saucepan and cook the chicken breasts for 3 minutes. Remove from heat, cover and let simmer for other 10 minutes. put breasts aside and let cool to room temperature before shredding it using your hands or two forks.

2. Heat the sunflower oil and fry gently the brinjals until tender and lightly browned on the outside. Pat dry with kitchen paper to eliminate excess oil and put aside.

3. Cook your noodles in the chicken stock used previously. When ready drain and rinse with cold water to stop cooking process.

4. In a mixing bowl, combine soy sauce, mirin, rice vinegar, ginger, garlic, chilli and half of the spring onions. Now stir in the fried brinjals, pulled chicken breasts and let it marinate covered for 5 minutes.

5. Serve noodles topped with the marinated ingredients, sprinkle with remaining spring onions, add a dash of extra virgin olive oil and season to taste.

INGREDIENTS

For the chicken breasts

Chicken breast 400g sliced, Coconut milk 400ml, Panaeng Curry Paste 70g, Sunflower Oil 2 T

For the stir fried vegetables

Shiraz Mange Tout 120g, Green beans 150g, Tenderstem Broccoli 100g, Rosalini Tomatoes 200g halved, Sweet tricolore salad peppers 250 g sliced, Baby corns 100g halved, Sesame oil 1 T, Teryaki sauce 3 T, Coriander leaves ½ cup, to garnish

METHOD

1. in a mixing bowl mix vigorously panaeng paste and coconut milk until combined. Put the chicken breast into the mix and place it to marinate in the fridge for at least 30 minutes.

2. When ready, drain the chicken, cook it on both sides in an oiled pan and finish off adding some of the marinate mix

3. in a hot wok pour the sesame oil and the teriyaki and stir until blended. Pour in the green beans , the tricolore peppers and the baby corns and cook on high heat for 5 minutes. now add the rest of the vegetables and cook through for 5 more minutes or until soft.

4. plate the chicken breasts and the vegetables sprinkling with fresh coriander leaves.

INGREDIENTS

Juice of 1 lime and 1 lemon, 50 ml fish sauce, A splash of water, A big glug of Kikkoman soy sauce, 50 g treacle sugar, 1 chilli, chopped, 1 garlic clove, crushed and chopped, A chunk of ginger, chopped, A handful of both fresh coriander and basil, chopped

METHOD

1. Put all the ingredients (except the fresh herbs) into a pot and bring to the boil. Once the sugar has dissolved, take it off the heat and let it cool down. Finally, add the fresh herbs and mix it all together. Serve with pieces of braaied chicken.