RSS

Blog posts of '2012' 'August'

FIVE SPICE DUCK
 Start cooking at least 18 hours before serving
Five spice Duck
INGREDIENTS (serves 8):
  • 1 duck (4 pounds);
  • fresh ginger root (1 inch);
  • small bunch of spring onions;
  • dry white wine (2 tbsp);
  • honey (2 tbsp);
  • soy sauce (2 tbsp);
  • Five-spice powder (1 tbsp).
STEPS:  
  1. Place the duck in a colander and pour over boiling water from the kettle;
  2. Pat the duck dry with paper towel, prick with a toothpick and rub with salt and wine;
  3. Place a colander with the duck on a plate and put into the refrigerator for 8 hours. Turn the duck from time to time to help it dry evenly;
  4. Finely chop the green onions and ginger, add half of the five-spice powder, and put the mixture inside the duck;
  5. Seal the duck with toothpicks and rub with the remaining Five-spice powder;
  6. Place the duck back into a colander and put it into the refrigerator for another 8 hours;
  7. Pour 1 cup of cold water into the baking pan and cover it with a roasting grill;
  8. Place the duck on the roasting grill breast side down;
  9. Loosely cover the duck with foil;
  10. Place in a preheated  (360°F) oven for 40 minutes;
  11. Heat the honey and mix it with soy sauce;
  12. Remove the foil and brush the duck with a mixture of honey and soy sauce;
  13. Increase the temperature up to 400°F degrees and bake for another 20 minutes (or until cooked);
  14. Remove the duck from  oven and let it stand for 20 minutes.
FETA AND COTTAGE CHEESE BUNS
 
ratatouille
INGREDIENTS (serves 4):
  • 2 puff pastry sheets (7-8 oz each);
  • 4 garlic cloves;
  • small bunch of parsley;
  • feta cheese (8 oz);
  • cottage cheese (8 oz);
  • grated parmesan (2 tbsp);
  • 1 egg yolk;
  • cream 10% (2 tbsp);
  • flour (2 tbsp).
STEPS:  
  1. Finely chop the garlic and the parsley;
  2. Mash with a fork feta cheese and cottage cheese;
  3. Add garlic, parsley and cream to the mixture of cheeses;
  4. Lay sheets of puff pastry on a work surface sprinkled with the flour;
  5. Spread the cheese filling over the puff pastry;
  6. Roll up puff pastry (not too tight);
  7. Cut each roll into even (3") pieces;
  8. Place the buns on the prepared baking sheet;
  9. Brush with a beaten egg yolk;
  10. Sprinkle with parmesan;
  11. Place into preheated oven (400 °F) and bake for 10-15 minutes or until golden;
RATATOUILLE
 
ratatouille
INGREDIENTS (serves 8):
  • 2 lb large onions sliced;
  • 5 red or yellow long bell peppers;
  • 1 can of ground tomatoes(28 oz.) or 2lb ripe tomatoes;
  • celery stick and 2 bay leaves;
  • 10 crushed garlic cloves;
  • 3 lb zucchini;
  • 3 lb eggpalnts;
  • bunch of fresh basil;
STEPS:  
  1. Turn the oven to broil, place the bell peppers directly on greased grates and cook until it's blistered and slightly blackened;
  2. Meanwhile add 3 tbsp. of olive oil on a large frying pan and cook onions, stirring frequently until golden;
  3. Remove the bell peppers from the oven and place them in a plastic bag to sweat;
  4. Move the onions to the large sauté pan, wipe the frying pan;
  5. Cut zucchini and eggplants in cubes;
  6. Add 3 tbsp. of olive oil to the frying pan and cook the zucchini until soft. Move them to the sauté pan with the onions, wipe the frying pan;
  7. Add 3 tbsp. of olive oil to the frying pan, add eggplants and cook until soft;
  8. Move the eggplants to the sauté pan with the onions and the zucchini;
  9. If you are using the fresh ripe tomatoes, cut a small cross through the skin on the base of each tomato, immerse it in the boiling water, blanch for 1 minute, remove with slotted spoon and peel away the skin. Cut them into quarters;
  10. Add 2 tbsp. of olive oil to the frying pan, put the quartered tomatoes or tomatoes from the can to the frying pan, add the garlic, tie the celery stick and the bay leaves with a kitchen string together and add them to the tomatoes. Season with salt and pepper, cook for 20 minutes;
  11. While your tomato sauce is cooking, remove the bell peppers from the plastic bag, peel, seed and cut into stripes. Add the bell peppers to the sauté pan with eggplants and zucchini;
  12. Add tomato sauce to the sauté pan with vegetables, stir, adjust seasoning and cook on low heat for 20 minutes;
  13. Remove the celery stalk and bay leaves and stir in chopped basil leaves.