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Chinese Five Spice Duck Breasts

Chinese Five Spice Duck Breasts recipe, eat well on universal credit

I’m guessing this whole Duck was another Easter special offer. But we’re not complaining, it’s normally well out of our price range. I butchered it and we effectively have enough in the freezer for another two good meals. So at £7, it wasn’t actually frighteningly expensive - £1.17 per person per meal plus the veg, rice and other cupboard ingredients…..

Ingredients:-

2 Duck Breasts
4 Tbsp of Chinese Five Spice
2 Tbsp of Honey
6 Tbsp of Soy Sauce (Gluten free for us)
4 Spring Onions, finely sliced
1 Sweet Red Pepper, diced
2 Cloves of Garlic, minced
1 Thumb of Ginger, grated
1 Lime, half cut into wedges to garnish, half juiced
1 Tsp of Sesame Oil
200g of Rice Noodles
Sesame Seeds & Spring Onion to garnish
Salt & Petter to season
Oil to fry

Method:-

(1) Score the fat on the Duck and season with Salt & Pepper.
(2) Rub in the Five Spice on both sides.
(3) Heat Oil in an oven proof pan.
(4) Place the Duck Breasts in the pan skin side down and cook for about 3 minutes, until the skin is golden brown.
(5) Turn over and cook for a further minutes or so.
(6) Place the pan in a pre-heated oven at 170c for 3 to 5 minutes.
(7) Remove from the oven and set aside.
(8) Place a frying pan over a medium heat and add a little Oil.
(9) Add the Onions and Red Pepper and cook until softened.
(10) Add the Garlic and Ginger & stir in.
(11) Cook the Noodles according to the packet instructions.
(12) Drain the Noodles and then add the Onion mixture and stir through.
(13) In a pan heat the Honey and Soy Sauce to a boil. Reduce the heat to a simmer.
(14) Add the Sesame Oil and Lime Juice the the Noodles & stir in.
(15) Slice the Duck Breasts.
(16) Plate the Noodles and lay the Duck Breasts over the top.
(17) Pour over the Sauce and garnish with Spring Onions and A Lime wedge.

It sounds quite complicated. But actually this was quick and easy, also very tasty.

 

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Parsi Kheema Per Eeda

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Parsi Kheema Per Eeda recipe, eat well on universal credit

Apparently this is a favoured breakfast in some areas of India. Meat and Eggs, similar in a way to a traditional English breakfast I guess? We added boiled Rice to make a main meal out of it.

Ingredients:-

500g of Minced Lamb
1 Red Onion, finely diced
a Thumbnail of Ginger, grated
5 Cloves of Garlic, chopped
2 Green Chillies, deseeded
½ a Tsp of Turmeric
½ a Tsp of Chilli Powder
2 Tomatoes, chopped
1 Tbsp of Tomato puree
200ml of Water
1 Tbsp of Spirit Vinegar
1 Tbsp of Brown Sugar
Salt & Pepper to season
4 Eggs
Oil to fry
Chopped Coriander to garnish

Method:-

(1) Add the Ginger, Garlic and one Green Chilli to 3 Tbsp of water and wuzz in a blender.
(2) You are aiming for a smooth paste.
(3) Add the Mince to a bowl along with 1 tsp of the paste.
(4) Mix well and set aside.
(5) Heat the Oil in a heavy-bottomed sauce pan, or Dutch Oven.
(6) Add the Onion and fry until softened and light brown.
(7) Add the remaining paste and stir well.
(8) Add the Mince along with the Turmeric and Chilli Powder.
(9) Cook over a medium heat and 10minutes, stirring so that the meat is evenly browned.
(10) Add the chopped Tomatoes, Tomato Puree and the remaining Green Chillies (Slit lengthways).
(11) Allow to simmer for a further 4 minutes.
(12) Season with Salt & Pepper.
(13) Add the water and bring to the boil.
(14) Reduce the heat and simmer for 15 minutes with the lid on.
(15) Stir gently half way through cooking.
(16) Add the Vinegar and Sugar and continue to simmer for 2 minutes.
(17) Break one Egg at a time into the  Kheema and on a low heat cook the Eggs for 4 to 5 minutes.
(18) Cover with the lid so that the Whites set but you still have runny Yolks.
(19) Garnish with Coriander and serve.

The Vinegar and Sugar added an interesting flavour twist. Really enjoyable. Strangely we did end up eating left overs for breakfast, but that wasn’t really the plan…...

We don’t like the price of fresh minced Lamb in the local supermarkets. I ventured into the Iceland Food Warehouse and found a 1kg bag of frozen mince for £3.75. Which was much more realistic!

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