The Recipe
(Serves 2)
2 duck breasts
2tbsp soy sauce
2tbsp honey (divided)
1tsp five spice powder (divided) (I didn't have this, but google told me I could use garam marsala instead...)
Prepare ahead of time Mix together the soy sauce, half the honey and haft the five spice powder in a bowl with a flat bottom. Pat dry the skin of the duck and put into the bowl skin-side up, making sure the skin isn't covered by the marinade - dump some out of you have to. Cover, but leave a few holes for air to circulate and leave in the fridge overnight.
Place the duck in the air fryer, skin side up and pat the skin dry one last time. Cook at 165C for 15 minutes.
Mix together 2tbsp warm water, the rest of the honey and the rest of the five spice powder. Coat the skin of the duck with the honey mixture and cook at 200C for another 10 minutes.
The Verdict
Smelled sort of weird while cooking, so I was a bit hesitant, but OH my goodness! It tasted AMAZING! I had added potatoes to the air fryer and cooked the duck on top of them, which worked really well, but honestly, you can serve this duck with just about anything that doesn't require a sauce of some sort. Would be delicious in a salad as well.
Next time I also want to try to add 1tbsp oyster sauce and 1tbsp minced garlic to the marinade as I didn't have oyster sauce and forgot(!!) the garlic this time around.
Really delicious, so I will definitely be making this again!
Thursday, January 18, 2024
Wednesday, January 10, 2024
(2024) Week 2: Raspberry Lemonade
When tidying up the freezer, I discovered I had a TON of raspberries from my garden, so I figured it was time to actually do something about them. All measurements are VERY approximate as I didn't actually measure anything, but just went with what looked/felt right...
The Recipe('ish)
1.5kg raspberries
Enough water to just cover them
~300g sugar
~1dl lime juice
Add raspberries and water to a large pot and bring to a slow boil. Once the water is almost boiling (medium-sized bubbles, not violent bubbles - or when the water is 90C if you have a meat themometer), mash the berries up against the side of the pot.
Cover a colander with a dishcloth that you don't mind staining purple and pour the raspberries through the dishcloth into another pot. Leave to drain for awhile until it's stopped dripping, even when you move the mess around a bit (I had to do this in batches, as my colander could only fit about half at a time.). Discard the contents of the dishcloth.
Bring the lemonade to a boil again, adding sugar and the lime juice. Once it's almost boiling, taste and add more sugar or lime juice as desired. Transfer to bottles and put in the fridge to cool.
I found that this ended up being quite concentrated, so mix it up with water / sparkling water before drinking it, but it all depends on how much water you added when mashing the raspberries in the first step.
The Verdict
Yummy! Lots of work, but worth it! This would taste really awesome mixed in a drink as well.
The Recipe('ish)
1.5kg raspberries
Enough water to just cover them
~300g sugar
~1dl lime juice
Add raspberries and water to a large pot and bring to a slow boil. Once the water is almost boiling (medium-sized bubbles, not violent bubbles - or when the water is 90C if you have a meat themometer), mash the berries up against the side of the pot.
Cover a colander with a dishcloth that you don't mind staining purple and pour the raspberries through the dishcloth into another pot. Leave to drain for awhile until it's stopped dripping, even when you move the mess around a bit (I had to do this in batches, as my colander could only fit about half at a time.). Discard the contents of the dishcloth.
Bring the lemonade to a boil again, adding sugar and the lime juice. Once it's almost boiling, taste and add more sugar or lime juice as desired. Transfer to bottles and put in the fridge to cool.
I found that this ended up being quite concentrated, so mix it up with water / sparkling water before drinking it, but it all depends on how much water you added when mashing the raspberries in the first step.
The Verdict
Yummy! Lots of work, but worth it! This would taste really awesome mixed in a drink as well.
Friday, January 5, 2024
(2024) Week 1: Crockpot BBQ Tenderloin
The Recipe
(Serves 2)
500g tenderloin
1 cup BBQ sauce
1 tbsp mustard
Salt
Paprika, oregano and cumin to taste
Combine BBQ sauce, mustard and spices in a crockpot. Add tenderloin and scoop the sauce over the meat to coat it.
Cook on HIGH for ~1.5hrs or LOW for ~3 hours until the meat reaches 65*C.
Remove from the slow cooker and let it rest for 10 minutes. Slice and return to the sauce. Serve with potatoes.
The Verdict
The original recipe said to cook it on high for 2hrs - that was FAR too long, as the meat had reached 72C and was rather dry. I think 1-1.5hrs will fit better (I've adjusted the cooking times on low accordingly). For that reason, I wasn't too impressed by it. DH loved it though, and is eager for me to make it again :-P
(Serves 2)
500g tenderloin
1 cup BBQ sauce
1 tbsp mustard
Salt
Paprika, oregano and cumin to taste
Combine BBQ sauce, mustard and spices in a crockpot. Add tenderloin and scoop the sauce over the meat to coat it.
Cook on HIGH for ~1.5hrs or LOW for ~3 hours until the meat reaches 65*C.
Remove from the slow cooker and let it rest for 10 minutes. Slice and return to the sauce. Serve with potatoes.
The Verdict
The original recipe said to cook it on high for 2hrs - that was FAR too long, as the meat had reached 72C and was rather dry. I think 1-1.5hrs will fit better (I've adjusted the cooking times on low accordingly). For that reason, I wasn't too impressed by it. DH loved it though, and is eager for me to make it again :-P
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