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  1. #1
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    A Sunday play in the kitchen

    M'Sahib and I usually go out for lunch every Sunday, though given the current situation, she's less than keen to spend any time socialising with the public.

    So, what's in the fridge/freezer and what can I do with it. Got some duck breasts, that I'm going to do with a mango sauce. M'Sahib doesn't eat meat, so she's getting pan fried Salmon in a Thai style sauce. Side dishes for both are going to be roast potatoes, spiced roasted carrots, and a cauliflower puree.

    The puree already made, and just roasted the carrots. The glaze is a mix of olive oil, salt, pepper, cinnamon and chilli powder, plus some chopped fresh thyme.



    40 minutes at 200C, then into the fridge to be reheated later.



    To be continued.

  2. #2
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    OK, time to make the mango sauce for the duck.



    First, puree the mango.



    Then add some rice vinegar, soya sauce, sugar, and chilli paste. Bring to the boil in a saucepan and simmer for 15 minutes. Put to one side to marinate the duck breast later.


  3. #3
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    Next, making the sauce for the salmon.



    Mince the garlic, chilli, and the lemongrass. Add the rice vinegar, fish sauce, honey, and soya sauce. Bring everything to the boil in a saucepan, then simmer for 10 minues. Put to one side as a marinade and sauce for the salmon.


  4. #4
    Thailand Expat TheRealKW's Avatar
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    I can only green one post a day...

  5. #5
    Thailand Expat cyrille's Avatar
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    So you're using the same thing for both marinade and sauce?

  6. #6
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    Quote Originally Posted by cyrille View Post
    So you're using the same thing for both marinade and sauce?
    Yes, I think when using chilli in various forms you don't want it to clash with anything else. Equally, you don't want 'chilli burn' to be the only thing you're tasting.

  7. #7
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    To continue. Prepped and into the oven with the roast potatoes, lightly coated in olive oil, sprinkled with chopped garlic and thyme (would have preferred rosemary but don't have any).



    Turning to the proteins. Scored the skin of the duck breasts, then skin side down in a frying pan for a few minutes to render the fat and crisp the skin. Then coated both sides with the mango sauce and into the oven for 10 minutes, turning them over halfway through and coating with more sauce.



    Removed the duck from the oven and left them to rest and turn my attention to the salmon which had been marinading in the fridge for about 15 minutes. Put the cauliflower puree and the roast carrots into the oven to heat, and started to warm both sauces.



    Once the salmon was finished, carved the duck. Just about as I like it, erring towards the medium rather than rare.



    Salmon seemed OK also (though M'Sahib told me later the thicker sections were slightly under cooked, and that if I was in Masterchef, I'd be on my way home.....).



    Anyway, we had something to put on the table.








  8. #8
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    happynz's Avatar
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    Greened!
    Pues, aquí estamos.

    Time flies like an arrow. Fruit flies like a banana.

  9. #9
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    Nice PAG. Initially when i saw the title i thought it was going to be Chit or Prag and kids doing a play in the kitchen. Is the Thyme stuff you grow yourself?

  10. #10
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    Quote Originally Posted by NamPikToot View Post
    Nice PAG. Initially when i saw the title i thought it was going to be Chit or Prag and kids doing a play in the kitchen. Is the Thyme stuff you grow yourself?
    No, Villa Market, though I'd really like to start growing my own, that and Rosemary, Dill etc.

  11. #11
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    I have Rosemary in three places in the garden given by one of my sisters, it takes really easy if a small amount with root is planted. Just got to find someone who could bring it across.

  12. #12
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    The food looks great and the table/seating area looks fantastic, I'm a little envious.

  13. #13
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    why would you serve that red wine chilled? what a waste!!! but again it's Australian wine

  14. #14
    Thailand Expat AntRobertson's Avatar
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    Quote Originally Posted by Dragonfly View Post
    why would you serve that red wine chilled? what a waste!!!
    Reds should be stored and served at 18C you utter savage.

    Anyways I can't stand duck but the OP makes it look quite appetizing.

    Top effort.

  15. #15
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    Quote Originally Posted by PAG View Post
    Salmon seemed OK also (though M'Sahib told me later the thicker sections were slightly under cooked, and that if I was in Masterchef, I'd be on my way home.....).
    The only way to serve salmon. Anymore and its overcooked... Nicely done..

  16. #16
    The Familyman Dillinger's Avatar
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    Quality work.

    Athough looks like you made too many spuds.

    Bubble and squeak brekky tomorrow ?

  17. #17
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    Quote Originally Posted by Dillinger View Post
    Quality work.

    Athough looks like you made too many spuds.

    Bubble and squeak brekky tomorrow ?
    Yeh, that was deliberate, those and the carrots.

  18. #18
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    A cracking use of the available resources, while maintaining social distancing.

    You can drink whatever you like, served the way you like it, and ignore the cries of disheveled eurotrash. ��

    Champion effort.

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