Tag Archives: Thai Red Duck Curry

CarolCooks2…Christmas Recipes…Winter Warmers…Hot Chocolate, Fish Pie and a delicious Thai Duck Curry…

 

On a cold Winters’ Day or just because…..These recipes will warm you right down to your toes.

Hot Chocolate.

hot-chocolate-1 

To serve 2 people:

  • 2 cups of milk.
  • 3 oz of best-quality chocolate..either bittersweet or semi-sweet.
  • 1 cinnamon stick.
  • 2-star anise.
  • 2 tsp of honey or Tate and Lyle’s Golden syrup.
  • 1 tsp brown sugar.
  • 1 tsp vanilla extract.
  • 2 tbsp or as you like it of spiced rum or dark rum.

Let’s Cook!

Put the milk in a saucepan with the chocolate broken into pieces, cinnamon stick, honey and sugar and heat very gently until the chocolate has melted.

Add the vanilla extract and using a small hand whisk start whisking, add 1 tbsp of the rum( still whisking) stop long enough to TASTE and add more rum as required for your taste.

Still whisking, add some more sugar if required.

Take out the cinnamon stick and star anise, and pour hot chocolate into 2 cappuccino cups or caffè latte cups.

If you are making this for someone who is tee-total or a kiddie omit the rum and add some marshmallows and let your imagination run free or add marshmallows anyway…Why not? Spoil yourself.

Enjoy!

In the run-up to Christmas, we all want something which is quick and easy to do and when it is cold which warms us up…

Fish Pie can be pastry topped or topped with mashed potato…or just sprinkled with some fresh breadcrumbs for a lighter pie.

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My mum always used to make it topped with potatoes sometimes she sliced them and others she boiled them… I think the slices of potatoes look very pretty if you are having someone for dinner but when I am making it, especially if I am busy then mashed potato fits the bill nicely.

I top it with mashed potatoes or sweet potatoes ( which) I love but everyone one else likes the normal mashed potato as they call it…

Ingredients:

For the filling

  • 400 ml whole milk
  • 1 small onion finely sliced
  • 2 bay leaves
  • 500 gm thick white fish fillets, skinned…although if I can I get a pack of mixed fish pieces which includes salmon, smoked fish and other fish and it is very nice.
  • 40 gm butter
  • 40 gm plain flour
  • 150 gm frozen peas/sweetcorn
  • 200 gm large raw prawns, peeled
  • sea salt and freshly ground black pepper

For the topping

  • 800 gm medium  potatoes, peeled and quartered
  • 40 gm  butter, cubed
  • 3 tbsp milk
  • 100 gm mature cheddar cheese, grated/ or breadcrumbs and parmesan makes for a nice topping.

Let’s Cook

Preheat the oven to 200C /400F/ Gas 6.

To make the filling, pour the milk into a large pan and add the sliced onion and bay leaves. Season with salt and black pepper.

Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.

Remove the pan from the heat and leave to stand and infuse for 20 minutes. Remove the fish and transfer to a colander over a bowl, then pour the milk into a jug.

Half fill a large saucepan with cold water. Add the potatoes and bring to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.

Drain the potatoes and cover them with a clean tea towel which absorbs the steam. Mash with the butter, milk and three-quarters of the grated cheese. If I have cream in the fridge and feel a bit decadent then I omit the butter and milk and mash it with cream.

Season to taste with salt and black pepper.

To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.

Spread one-third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.

Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of the sauce on top.

Spoon the mash over the fish mixture, spreading to the edges with a palette knife. With a fork just take it across the surface and sprinkle over the remaining cheese.

Sometimes I also slice some tomatoes and arrange them around the side of the dish.

Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

Fish Pie Potato topped

Serve with some lemon slices.

Some steamed vegetables can be served if a more substantial meal is required.

N.B This is also a nice recipe and can be made in individual servings just divide the mix between 4 bowls and brown the top for about 15 minutes.

Curries are also a nice warming dish and most can be kept warm so as someone arrives home cold and chilled or just worn out it can be served almost immediately.

One of my all-time favourites is a Duck Curry, not one I make often and when I do I vow to make it more often but generally I make it when I want something a little more special.

I had Duck curry for the first time on a little island just off Phuket, Thailand it is a fiery curry offset by pineapple and tomatoes. Some add lychee as well as pineapple but we found it a little sweet for us but experiment, everyone’s taste is different….I also add some vegetables, mange tout or sugar snap peas maybe a few florets of broccoli..really whatever I have in the fridge.

Let’s Cook!

Duck Curry

Firstly cook your duck breasts, we like ours medium-rare.

Put the duck skin side down in a cold pan, turn the heat to medium and cook the duck breasts for 6-8 minutes until the skin is golden and crispy, turn the breasts over and just sear the other side for 1 minute. Turn over so they are breast side up and put in a preheated oven at 200 degrees for 7-9 minutes. Remove from oven and rest for 10 minutes before slicing the breasts thinly.

  • 400ml coconut milk
  • 2 duck breasts
  • 1 tbsp fish sauce
  • 3/4 cup fresh pineapple cut into bite-sized pieces.
  • 10 cherry tomatoes.
  • 6-10 mange tout..or other vegetables of your choice.
  • 100 gm Thai eggplant cut into quarters. ( Pictured below)

SAM_7044

  • 1-2 tbsp red curry paste.
  • 6 kaffir lime leaves torn
  • A bunch of Thai basil washed and leaves picked…
  • 2 tsp lime juice.
  • 100gm pea eggplants( Pictured to the right above)

To make sauce put a very tiny drop of oil in the pan over medium heat add your curry paste and stir to cook for 1 min, add fish sauce. Gradually add coconut milk whilst still stirring.

Bring to a slow boil and add torn lime leaves and eggplants cook for 5/6 mins and add tomatoes and pineapple, cook for a further 10 minutes then add the mange tout and stir in some Thai basil leaves and lime juice.

Now taste and adjust the curry paste if you want more heat. If anything else needs adjusting you can also do that now. Thai flavours are very pronounced and if you get it balanced ..very nice if not…I have had some disasters and I don’t mind admitting that…which is why I always say TASTE and Taste again.

When you are ready to serve then add sliced duck to the sauce and just warm through and serve with some Thai basil over the top and a sliced red chilli if you like.

Serve with steamed rice.

Enjoy!

christmas-tree merry christmas-3825102_640

I hope you have enjoyed these easy-to-make Winter Warmers…as always I appreciate your visit and comments as at this busy time of year…

Thank you once again for reading this post I hope you all have a great weekend xx

Carol Taylor’s Green Kitchen…May 2022 …Kitchen Hacks, How does your Garden Grow, Recipes, Pull Apart Garlic Bread and how to use potato Peelings.

Welcome to my Green Kitchen where my aim is to cook food that is chemical-free, in season and grown either by myself or purchased locally and in season…it is also to minimise waste…

Produce which has just come into its season has far more taste than produce which is forced and grown out of its natural season …I also think it is the anticipation and the taste of the first of the season’s crops…those first root vegetables…are sublime! or those first strawberries there is nothing quite like the first strawberry of the season!

April is a spring month in the northern half of the world and a fall month in the southern half…

This month’s recipe …Pull Apart Garlic Bread…

Ingredients.

  • 1 cup warm water, divided
  • 1 tsp active dry yeast
  • 1 tbsp of honey
  • 1 and ½ cups(183 gm) of all-purpose flour
  • 1 and ½ cups whole wheat flour(170 gm) (can substitute with all-purpose flour)
  • 14 gm unsalted butter softened
  • 1 tsp salt

Garlic Butter Topping:

  • 5 tbsp butter
  • 3 large cloves of garlic, finely grated or minced
  • 1 tbsp fresh parsley, finely chopped
  • 2 tsp Italian seasoning

Let’s Bake!

In a large bowl, stir together ½ cup of warm water, yeast, and honey. Let rest 5-10 minutes until foamy.

Add in flour, butter, and salt, and mix until combined. Gradually add in the remaining ½ cup water, stirring between each addition until completely combined, and until the dough comes together into a ball. The dough will be soft but slightly sticky. If it is too sticky, you can add a little more flour.

Knead for 7-10 minutes (by hand or in a stand mixer) although I love kneading by hand until the dough is smooth and elastic. You can test the dough for readiness by pressing into the dough with your thumb. If it bounces back, then it is ready.

Cover the bowl with a dishcloth, and let the dough rest at room temperature until doubled in size, about one hour.

Approximately 15 minutes before the dough is done rising, preheat the oven to 375 F, and begin preparing the garlic butter topping.

In a small saucepan, melt butter over low heat. Once just melted, add garlic, parsley and Italian seasoning. Stir to combine and continue to cook over low heat for 2 minutes, to allow the flavours to infuse into the butter. Remove from heat.

Once the dough is ready, shape it into a long tube, 1-inch in diameter. Then, cut into small 1-inch pieces. Place the pieces into the saucepan with the garlic butter and toss to fully coat.

Transfer the coated pieces into an 8 x 4-inch loaf pan and any residue butter and bake for 20-25 minutes or until golden brown. Garnish with additional fresh parsley on top (optional).

Cooks Notes…my uncooked bread looked like it was swimming in butter however that was all absorbed in the baking process…I preferred the bread hot/warm my testers finished off the bread the next day and declared it was good both days…I didn’t like it on the second day but they are bread lovers …lol

Litter and food waste are two of my biggest bugbears…I deplore both I also have lots of friends who regularly do beach clean-ups and town cleanups and a tip I picked up was that if you are constantly seeing the same brand of litter i.e a burger or drinks company then write to the company/government body as these companies should be responsible for their litter…Just saying!-smile-

Waste…who composts their potato peelings ? or worse who just chucks them in the bin?… Potato skin crisps are a wonderful thing, especially with chilli…but the uses for potato peelings don’t stop there…Tori bless her sent me a link on what else you can do with the humble potato skin…Thank you, Tori it was much appreciated…

Blitzing dried potato skins and blitzing to make a powder with which you can thicken your soups and stews was a new one for me…The Guernsey Literary and Potato Peel Society I had read about also but there are some other great ideas for using potato skins…Tori is the author of some beautiful children’s storybooks please check them out…Thank you again, Tori x

What to do with Leftover Potato Peels – GREAT IDEAS!!

How is your garden growing its mango season at the moment and everywhere I look there are beautiful mangoes hanging from the trees…The Durian fruit and pineapple are also in season which makes my daughter law very happy as she loves her Durian…Durian has a bad name you either love it or hate in fact it is banned by some airlines…

Durian…

King of fruits as it is known here in Thailand…

Here in Thailand, Durian is often eaten fresh with sweet sticky rice, and blocks of durian paste are sold in the markets, though much of the paste is mixed with pumpkin. Unripe durians may be cooked as a vegetable. The shops also sell Durian chips and Durian ice cream.

What did I think when I first tried it? I tentatively took the smallest piece expecting the taste to be absolutely horrid instead it is a strange combination of savoury, sweet, and creamy all at once.

I was hooked…..The smell …I think you either love or hate it…I don’t mind it although it is really cloying and invades everything so I can understand why it is banned on airlines, some hotels, and public places.

A seasonal fruit it is in great demand here…It is sold from the back of trucks along the road, in markets and in the supermarkets. It is also quite expensive due to generally having one season a year and also its popularity…if you get the chance to try it…You will not be disappointed.

It’s also used in traditional Asian medicine, as both an anti-fever treatment and an aphrodisiac.

A piece of traditional Asian folklore: is that getting intoxicated while eating Durians can lead to death. There have been some studies into an enzyme that Durian possesses which can react to alcohol quite strongly.

The pineapple season is also in full swing…Pineapples are great in smoothies and shock horror yes I am a heathen..lol…I love it on Pizza! it is also great pickled…and a beautiful addition to a duck curry…

For those of you who love foraging…if you live where Spring is here then…

Go foraging for wild garlic!

Spring is the perfect time to go foraging for this versatile and pungent plant, which can be whipped up into a number of delicious dishes. Wild Garlic leaves appear from late March and can be picked throughout Spring.

Wild garlic leaves can be picked in advance and stored in the fridge for a day or so – choose the smaller leaves for the best flavour…There is nothing which beats the flavour of wild garlic as those of you who have tried can attest it is a wonderful spring green.  that makes a beautiful soup…just 4 large handfuls of wild garlic leaves with potatoes and onions you have a delicious soup…

If you haven’t foraged for wild garlic before here’s how …

How to find wild garlic

Thank you for joining me today for May’s Green Kitchen I hope you have a wonderful month cooking and eating all the fresh produce that is in season…Enjoy!

Saturday Snippets…29th August 2020

Welcome to this week’s edition of Saturday Snippets…it has been quite a hot, humid week this week so not much opportunity to test out how my new ceilings are functioning…will they leak or stay dry?

Let’s have a look and see what has piqued my interest this week…I am always happy when I hear of animals which are thought to be extinct which suddenly turn up again…The long-lost Elephant Shrew has been rediscovered in Africa after 50 years…

After not a whisker having been seen scientists were happy to report that this little insect-eating creature which is neither a shrew nor an elephant is quietly thriving in the Horn of Africa.

The size of a mouse, with powerful legs that allow it to run at speeds of nearly 30 kilometres (20 miles) an hour…This tiny elusive mammal can certainly move…it also loves peanut butter…and Marmite…

The Global Wildlife Conservation group even included it on its “25 most wanted lost species” list.

Get your chopsticks ready!  National Chop Suey Day recognizes this American Chinese culinary cuisine each year on August 29.

As with all popular dishes, there are many tales which often are just that as to the origins of the dish and Chop Suey is no different…

One such tale tells how in the 1860s a Chinese restaurant cook in San Francisco. Thought quickly to avoid a beating when drunken miners arrived after hours, the chef threw leftovers in a wok, providing a makeshift meal to the miners. The miners loved the dish, asking him for the name of the entree. To which the chef replied, “Chopped Sui.”

Although I cook lots of stir-fries I couldn’t honestly say that I make an authentic chop suey...I found this recipe online and it looks pretty good and I will probably will make it just not today as tonight we have a Thai Duck Curry…

Thai Red Duck Curry Kaeng Ped Pett Yang

Most of us go ahhhh when we hear the good news of a baby arriving… fur babies are no different and gorillas are known for being such loving mothers…

A tiny infant was just born at Bristol Zoo Gardens in England, helping secure the future of the critically-endangered species.

Momma Kala gave birth naturally overnight with dad Jock just a few meters away and the rest of the family troop nearby. The new gorilla joins a troop of six at the zoo, which are part of a breeding program to help safeguard the future of western lowland gorillas.

Keepers found the little gorilla nestling in the arms of its nine-year-old mother, who came from Germany in 2018.

Lynsey Bugg, of Bristol Zoo, said the baby arrived in the early hours of Thursday.

 

Wellness Corner. .. Lets now pop over to Sally’s for her health column…

The health supplement industry is worth billions of dollars and pounds annually. However, there is a danger that we will turn to the magic of pills or sprays to provide us with the nutrients that should be provided by foods as we restrict our diets in line with the latest official edicts.

The reality is that your body absorbs the nutrients that it requires from food because, over the last few hundred thousand years, that is how we have evolved. Not just humans but every animal across the millions of species has also evolved that way. Which is why however enriched a dry dog or cat food might be, it can never take the place of real meat, fish, fowl and some plants that animals would consume in the wild.

https://smorgasbordinvitation.wordpress.com/2020/08/26/smorgasbord-health-column-nutrients-that-work-better-together-part-one-vitamin-c-d-k-calcium-and-magnesium-by-sally-cronin/

Music….

I remember this band well it seemed that it was the only tunes my sons played on the highest volume for most of their teenage years or maybe it was just when mum was home as they knew that it wasn’t to her musical taste…it was on the 29th August 1994 that the forever feuding Gallagher brothers released their debut album titled “Definitely, Maybe” it became the fastest-selling album in the UK.

Just nearly a year later to the day ...14 August 1995…what became a battle of the bands…or the Battle of Brit-pop… Oasis  (Roll with It) and Blur (Country House) release singles on the same day.

The winner’s Blur took the No1 spot and Oasis the No 2 spot…

Of course depending on where in the world you live…

In the northern hemisphere, August is considered to be the last month of summer. In the southern hemisphere, it’s the opposite of course, so it’s the last of the winter months!

Do you know what a murmuration of starlings is?

This is the most fascinating video…such synchronisation…

You will most probably have noticed that I didn’t choose either Oasis or Blur for my music today…The reason is that… I don’t very often get too political..I know I rant about manufacturers etc and chemicals but anything else I have my opinions ..no surprise there…hehe…

However, I am getting exceedingly p…..d off with much which occurs today in certain sectors of society…I also love tradition and for me, the Last Night of the Proms is just that…It seems Auntie known as the (BBC) has got her undercrackers in a twist…

Land of Hope and Glory played but NO LYRICS!

Orchestral versions of Rule, Britannia! and Land Of Hope And Glory will be performed at the Last Night Of The Proms, the BBC has confirmed.

It had been reported the songs could be dropped over concerns of associations with colonialism and slavery.

The pieces are usually sung but will be performed without lyrics this year, although they are expected to be back in full when the pandemic is over.

I for one am not sure I believe that…Anyway, there has been a concerted effort and Land of Hope and Glory has topped the iTunes charts…The Brits have spoken!

 

Thank you for joining me today I hope you are all keeping safe and well…x

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx

Fruity Fridays! The Pineapple…

 

Good morning and welcome to Fruity Fridays and the delicious Pineapple…

I hope you enjoy the recipes and chit-chat that I will be bringing to you on a Friday. Pineapple is a fruit that is available in one form or another all over the world.

It grows here quite freely and is available everywhere and as crisps, smoothies, in curries, ice cream the pineapple is a very versatile fruit and it always looks very pretty when the outside is kept and used to put your Pina colada in or your pineapple fried rice.

The pineapple is packed with vitamin C, minerals and antioxidants it is also used in smoothies and cocktails and there is nothing better than sitting on the beach with a lovely Pina colada watching the sunset…

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I know you are all now probably thinking that it is alright for some while you are dealing with the cold and rain but we have rain to it is just interspersed with hot sunny spells…Soz…but it also makes a beautiful curry it pairs with duck really well and is one of my favourites.

Tip:   It is also a great meat tenderizer.

Red Duck Curry ( Kaeng Ped Pett Yang)

I had the pleasure of eating a  Duck curry for the first time on a little island just off Phuket, Thailand it is a fiery curry offset by pineapple and tomatoes. Some add lychee as well as pineapple but we found it a little sweet for us but experiment, everyone’s taste is different….I also add some vegetables, mange tout or sugar snap peas may be a few florets of brocolli..really whatever I have in the fridge.

Duck Curry

 

Ingredients:

  • 2 duck Breasts.
  • 400 ml of coconut milk
  • 1 tbsp fish sauce
  • 3/4 cup fresh pineapple cut into bite-sized pieces.
  • 10 cherry tomatoes.
  • 6-10 mange tout..or other vegetables of your choice.
  • 100 gm Thai eggplant cut into quarters.
  • Pea egg plants

    Tiny pea eggplants used in Thai Curries

  • 100 gm pea eggplants.
  • If you can’t get these any small eggplant will be ok I sometimes use small purple ones if I can’t get the green.
  • 1-2 tbsp red curry paste.
  • 6 kaffir lime leaves torn
  • Bunch Thai basil washed and leaves picked…
  • 2 tsp lime juice.

Lets’s Cook!

Firstly cook your duck breasts, we like ours medium-rare.

Put the duck skin side down in a cold pan, turn the heat to medium and cook the duck breasts for 6-8 minutes until the skin is golden and crispy, turn the breasts over and just sear the other side for 1 minute. Turn over so they are breast side up and put in a pre-heated oven at 200 degrees for 7-9 minutes. Remove from oven and rest for 10 minutes before slicing the breasts thinly.

To make sauce put a very tiny drop of oil in the pan over medium heat add your curry paste and stir to cook for 1 min, add fish sauce. Gradually add coconut milk whilst still stirring.

Bring to a slow boil and add torn lime leaves and eggplants cook for 5/6 mins and add tomatoes and pineapple, cook for a further 10 minutes then add the mange tout and stir in some Thai basil leaves and lime juice.

Now taste and adjust curry paste if you want more heat. If any other seasonings need to be adjusted you can also do that now. Thai flavours are very pronounced and if you get it balanced ..very nice if not…I have had some disasters and I don’t mind admitting that…which is why I always say TASTE and Taste again.

The very first duck curry I made was ok…so we left out the lychee next time and it was much better…also, I know which curry paste to now use as they are all so different….Please don’t let this put you off making it as when you get it right it is a lovely thing. Thai curry pastes are now available around the world not only in Asian stores but many high street stores now stock them… Brands like Mae Ploy are very good…

N.B, I am thinking of selling authentic Thai brands if food and cooking pots on this blog what do you think? Would you buy them? (Of course when the post is back to normal) Covid-19 has affected all areas of our lives…

When you are ready to serve then add sliced duck to the sauce and just warm through and serve with some Thai basil over the top and a sliced red chilli if you like.

Serve with steamed rice.

Enjoy!

I also love pineapple in an upside-down pudding my mum used to make it… She just used to make a normal cake mix and put pineapple in the bottom of a heatproof dish and put the cake mixture on top. Bake it and then serve it with custard…It is one of those childhood memories… Mine …well I had to tweak it somewhat but I am sure you didn’t expect any different from me…Did you??

Pineapple and ginger upside-down cake.

pineapple-636562_1920

Ingredients:

  • 25 g (1 oz) sultanas
  • 100 g (4 oz) castor sugar
  • 2 medium eggs, beaten
  • 175 g (6 oz) self-raising flour
  • 1 tsp cinnamon Powder
  • 2 tbsp golden syrup
  • 2 tsp fresh ginger grated
  • 115 g (4 1/2 oz) butter
  • 227 g (8 oz) tin pineapple rings, drained or fresh pineapple cut into rings.
  • maraschino cherries( optional)

Let’s Cook!

Preheat the oven to 180C/350F/Gas mark 4.

Grease and baseline a 20.5cm (8″) round /square cake tin. Heat the golden syrup and 1 tsp grated Ginger with 15 gm (½oz) butter until melted.

Meanwhile, arrange the pineapple in the base of the tin, sprinkle over the sultanas and pour over the syrup mixture.

If you are using cherries then just pop them in the middle of the pineapple…they look so pretty…

Whisk the remaining butter with the sugar until pale and fluffy. Gradually add the eggs. Mix the flour with the Cinnamon and remaining Ginger and fold into the cake mixture. Spread on top of the pineapple.

Bake for 45 minutes until firm to touch. Allow the cake to cool slightly before turning out.

Serve with custard and enjoy!

Well, I can’t go without just mentioning that I pickle almost everything and pineapple is no exception…It is actually very nice…pickled with jala[eno peppers they are perfect with cheese…

Pickled Pineapple.

Ingredients:

  • 300 gm of fresh pineapple cut into smallish chunks
  • A handful of shallots finely sliced
  • 1 pickled jalapeno sliced
  • 1/4 cup of water
  • 1 1/2 cups of white vinegar
  • The juice of 2 fresh limes
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • A handful of chopped coriander
  • 3 sterilised jars with lids.

Heat the vinegar, water, sugar, salt, limes and Jalapenos together and bring to a rolling boil. Turn off the heat add the shallots and leave the mixture to cool down.

Spoon the pineapple and coriander into the prepared jars and cover with the vinegar mixture. Add the lids and leave to cool down before putting in the refrigerator.

pickled-pineapple

Leave for 1-2 days before eating.

N.B Some recipes say use pickled jalapenos and some say to use fresh Jalapenos… I use either …

If you use pineapple juice the cut down on the sugar you use.

If you enjoy pickles what unusual pickles do you make????? Please let me know in the comments…I would love to know 🙂 x

I hope you have enjoyed my recipes for the lovely pineapple until next Friday when I will bring another lovely fruit…Take care and stay safe, have fun and laugh a lot..laughter is free and the best medicine x

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx

 

 

 

 

 

 

 

 

 

 

 

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Delicious #Duck and Sauces

Some lovely duck dishes and sauces for you…

Smorgasbord Blog Magazine

This week Carol is bringing us some delicious ways to prepare Duck… I adore crispy duck and pancakes and cold on a salad.. I know you will enjoy Carol’s expertise and also some alternative sauces to serve with this bird…

Delicious Duck with Carol Taylor

Duck … Duck always conjures up pretty images and so many cartoon characters are ducks and we think of them as cute and funny…Well I do…

Growing up we didn’t eat very much duck my uncle sometimes used to bring one to my mum when he had been out on his nightly travels…I think it was called it poaching…But it was what many people did then and sometimes just to survive… I remember his pet ferrets scary, fierce little animals…

Then as the times progressed it was the Chinese duck pancakes a real treat for us and the occasional duck eggs … It has only…

View original post 1,764 more words

Red Duck Curry ( Kaeng Ped Pett Yang)

One of my favourite curries and one which I don’t have very often…why? Not sure really…I probably save it for special occasions.

Well, this is it..I am now on the letter D for my self-imposed walk through the alphabet. Not much beginning with D…A few fruits and duck…a lot of recipes which say dried this and dried that but only really prefixing the recipe with dried to say it starts with D.

So I have certainly set myself a task….mmmmmm…i am beginning to ask myself why but not one to give up…

I had Duck curry for the first time on a little island just off Phuket, Thailand it is a fiery curry offset by pineapple and tomatoes. Some add lychee as well as pineapple but we found it a little sweet for us but experiment, everyone’s taste is different….I also add some vegetables, mange tout or sugar snap peas maybe a few florets of brocolli..really whatever I have in the fridge.

4

Let’s Cook!

Duck Curry

Firstly cook your duck breasts, we like ours medium rare.

Put the duck skin side down in a cold pan, turn the heat to medium and cook the duck breasts for 6-8 minutes until the skin is golden and crispy, turn the breasts over and just sear the other side for 1 minute. Turn over so they are breast side up and put in a pre-heated oven at 200 degrees for 7-9 minutes. Remove from oven and rest for 10 minutes before slicing the breasts thinly.

Sauce:

400ml coconut milk

1 tbsp fish sauce

3/4 cup fresh pineapple cut into bite sized pieces.

10 cherry tomatoes.

6-10 mange tout..or other vegetables of your choice.

100gm Thai egg plant cut into quarters.( Pictured below)

SAM_7044

4

100gm pea eggplants( Pictured to the right above)

4

If you can’t get these any small eggplant will be ok I sometimes use small purple ones if I can’t get the green.

1-2 tbsp red curry paste.

6 kaffir lime leaves torn

Bunch Thai basil washed and leaves picked..

2 tsp lime juice.

To make sauce put a very tiny drop of oil in the pan over a medium heat add your curry paste and stir to cook for 1 min, add fish sauce. Gradually add coconut milk whilst still stirring.

Bring to a slow boil and add torn lime leaves and eggplants cook for 5/6 mins and add tomatoes and pineapple, cook for a further 10 minutes then add mange tout and stir in some Thai basil leaves and lime juice.

Now taste and adjust curry paste if you want more heat. If anything else needs adjusting you can also do that now. Thai flavours are very pronounced and if you get it balanced ..very nice if not…I have had some disasters and I don’t mind admitting that…which is why I always say TASTE and Taste again.

The very first duck curry I made was ok…so we left out the lychee next time and it was much better…also I know which curry paste to now use as they are all so different…Please don’t let this put you off making it as when you get it right it is a lovely thing.

When you are ready to serve then add sliced duck to the sauce and just warm through and serve with some Thai basil over the top and a sliced red chilli if you like.

Serve with steamed rice.

Enjoy!