Under the Covers with The Real TonyC - 19/02/12

This Sunday's recipes are :-

Glazed Hoisin Duck.

Serves 2, Ready in 25 minutes

4 tbsp x Hoisin Sauce

1 tsp x Chinese Five-Spice Powder

2 x Duck Breasts

Oil

2 tbsp x Sesame Seeds

1 x Green Pepper, cut into thin strips

3 x Spring Onions, shredded

2 x Carrots, cut into thin ribbons (use a peeler) 

2 tbsp x Sesame Oil

Mix the hoisin sauce and Chinese five spice in a bowl. Score the duck skin diagonally and marinate the breast in the sauce for 10 minutes.

Heat a little oil to hot in a non-stick pan. Shake the excess marinade from the duck then put in the pan skin-side down and cook for 5-7 minutes until the skin turns crisp. Turn the heat down to medium, turn the duck over and brush with the remaining marinade until cooked, about 10 minutes.

Meanwhile, lightly toast the sesame seeds in a frying pan. Mix the vegetables with the sesame seeds and sesame oil. Serve the duck breast with the salad.

Mock-tail Soup – A vegetarian Oxtail soup. Original recipe by Andrea Shore.

Serves 4, Prep 10mins, Cooking time 25mins

½ x Red Cabbage (approx 500g), chopped

400g x Carrots chopped

2 x Garlic Cloves, crushed

1 x Red Onion, chopped

1ltr x Hot Organic Vegetable Stock

Fry the onion with the olive oil over a low/medium heat for 5 minutes. Add the carrots & cabbage to the onions and fry for a further 5 minutes. Add the garlic and stock to the pan and bring to the boil. Lower the heat and simmer for 20 minutes. Place the soup into the blender and whiz away until smooth.

Don't forget you can contact the show via twitter @underthecovers2 

See you Sunday morning :)

TherealTonyC