This is not the confit duck of French tradition, where the legs sit in duck fat as a preserving method.
This is a lighter version that still gives a tender duck with crispy skin, but with less salt and a little less fat. In the four major UK supermarkets, the fat costs more per kilo than the legs!
Continue reading Duck Confit – a lighter version
This chicken and rice mix is a great base for burritos. It’s also good in stuffed vegetables, as a soup base, or even on its own. The method may seem a little unusual, but it’s to keep it low-fat. On the UK Government’s ‘traffic light’ labelling system, it’s green in all categories. It also has good protein levels, based on calculations, of 13.5 g per 100 g.
Get the recipes…This recipe is a bit of a fraud; it’s my take on Paul’s Chicken & Rice Sausage Burger. The major difference is the use of chicken breast instead of thighs – I’m on a low-saturated-fat diet – and the addition of spring onions, also called scallions.
A simple midweek kind of meal that’s also good to feed a crowd.
Raise the subject of beef burgers on any barbecue forum or social media site, and you open a can of worms! From those for whom the smash burger is everything to those who insist on a certain mix of beef cuts, those who won’t season until cooking is finished, and those who add everything but the kitchen sink!
Now, don’t get me wrong, I love a lightly seasoned burger made of chuck beef that I’ve ground/minced myself, but in the real world, that’s not always possible.
A burger from supermarket mince? How…
This recipe came from a family friend from Taiwan. It is a marinade and basting sauce that is equally good on barbecued chicken or duck. Because of the large amount of sugar, it is important to cook the poultry with indirect heat to minimize char.
Continue reading Cinnamon Chicken or Duck
How do you title this? Chicken satay refers to the meat, but the peanut sauce served with it has become known as satay sauce so, like Baden-Baden or New York, New York, should it be satay satay?
Continue reading Chicken Satay with Peanut SauceA simple meatball with several uses – like this as a meal, in a sub roll with tomato sauce, in smaller balls on pizza, as part of a buffet on skewers, or even in a soup.
There’s the added benefit that it’s high in protein and low in fat.
A Spanish tapas dish that’s also great for a meal or in smaller balls on skewers as part of a buffet.
