Five Spice Crispy Duck Legs

INGREDIENTS

8 duck legs (at room temperature)

4 large sprigs rosemary

8 cloves garlic, peeled

3 teaspoons sea salt

3 teaspoons Chinese five spice powder

Jammy Sauce

2 tablespoons cherry jam (or redcurrant jelly)

300 ml red wine/port or (fresh orange juice)

4 tablespoons water

PREP

* Pre-heat oven to 200C/400F/gas 6. Mix salt and 5 spice powder.

* Place legs, flat side down, in a large roasting tin in a single layer.

* Prick all over with a fork/sharp knife to release fat during cooking and crisp the skin.

* Rub spice mix into each leg. Poke a piece of rosemary and garlic under each one.

COOK

* Roast for 50 minutes. Check twice to see they’re browning but not too dark. 

* Pour fat off each time.

* Meantime, melt jam, marmalade or jelly in a small pan on low heat. Add wine or juice and water. * Whisk to integrate. Simmer a few minutes. Taste and add more wine/jelly if needed for sharp/sweet contrast. 

* Set aside. Finish the duck.

* Reduce heat to 180C/gas 4. Tip sauce over legs into the tin. Roast 15 minutes until jammy and crispy. Check sauce doesn’t dry out. Make a quick bit extra if needed. Remove. Rest it for 5 minutes.

PLATE

Place a leg (or 2) on plates with a spoonful of sauce, a pile of fried roast-style potatoes and a heap of leaf and pear salad.

Courtesy from : http://www.samstern.co.uk/recipe/five-spice-crispy-duck-legs-with-sticky-sauce/

Sticky Date Pudding

Ingredients 

 Melted butter, to grease

 285g (1 3/4 cups) pitted dates, halved

 250ml (1 cup) boiling water

 1 teaspoon bicarbonate of soda

 80g butter, at room temperature

 100g (1/2 cup) caster sugar

 2 eggs

 115g (3/4 cup) self-raising flour, sifted

 75g (1/2 cup) plain flour, sifted

 185ml (3/4 cup) pouring cream

 160g (1 cup, lightly packed) brown sugar

 60g unsalted butter, chopped

 Double cream, to serve

Method 

Step 1

Preheat oven to 180°C. Brush six 185ml (3/4-cup) non-stick muffin pans with melted butter to lightly grease. Line the bases with non-stick baking paper.

Step 2

Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Use a fork to coarsely mash.

Step 3

Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly.

Step 4

Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth.

Step 5

Divide the puddings among serving plates. Top with double cream and drizzle over the sauce to serve.

Recipe  http://www.taste.com.au/recipes/21900/sticky+date+puddings+with+butterscotch+sauce

Shaksuka

Ingredients

1 tbsp olive oil

1/2 medium brown or white onion, peeled and diced

1 clove garlic, minced

300g Mince beef

A cup of Cabbage

A cup of Spinach

1 Carrot

4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes

2 tbsp tomato paste

1 tsp blend chilli

1 tsp cumin

1 tsp paprika

Pinch of cayenne pepper (or more to taste-- spicy!)

Pinch of sugar (optional, to taste)

Salt and pepper to taste

5-6 eggs

1/2 tbsp fresh chopped parsley (optional, for garnish)

Method:

• Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
• Add the mince beef, stir for 5-7 minutes.
• Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. 
• At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
• Add cabbage, carrot and leave it to simmer for 10 minutes before adding spinach.
• Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. 
• Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
• Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste.
• Garnish with the chopped parsley, if desired. 

Courtesy from: http://toriavey.com/toris-kitchen/2010/07/summer-2010-travel-blog-shakshuka/