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It's Easter round the world

Go continental this Easter with recipes from far and wide

YUMMY Duck delight

Let the flavours from across the world find a place in your Easter feast.

Chicken Pho

Ingredients
Chicken Stock - 500 ml
Finely shredded cooked chicken - 250 mg
Chopped spring onions - 2
Chopped celery sticks - 2
Halved Button mushrooms - 2
Noodles - 200 gm
Pepper Powder - quarter tsp

Method

Cook the noodles in boiled water and drain and place in a serving bowl. Boil the chicken stock until simmering and add the mushrooms. Keep on a medium fire for 5 minutes. Pour the chicken stock, mushroom, celery, spring onion and shredded chicken into the noodles. Add salt to taste, pepper powder and stir well. Serve hot chicken pho in soup bowls.

Thai Chicken Fried Rice

Ingredients

Cooked Basmati Rice- 500 gm
Vegetable oil- 4 tbsp
Cooked Chicken pieces - 250 gms
Sliced onion- 1
Chopped garlic - 1 tbsp
Chopped spring onion- 1 stalk
Sugar- 1 tsp
Soya Bean Sauce- 1 tsp
Pepper Powder- 1 tsp
Eggs- 3
Tomato- 1
Green Chilly- 2

Method

Heat oil in a pan and sauté onion slices. Then add chicken, garlic and stir for few minutes on low fire. Beat the eggs well and pour into the chicken mix and stir well. Add rice, Soya sauce, sugar, tomato slices and pepper. Add salt to taste. Stir and cook for three minutes. Remove from fire.

Place the chicken fried rice in a serving dish and decorate with cucumber slices, spring onion stalk and green chillies. Serve hot.

Mexican Beef Tzimmes

Ingredients
Boneless cooked Beef slices- 1 kg
Flour- 1 tbsp
Soya Sauce- 1 tsp
Vegetable Oil- 5 tbsp
Honey - 3 tbsp
Sliced Onions- 2
Peeled garlic cloves- 4
Tomato Sliced- 2
Mango puree- 1mango
Chilli powder- 1 tsp
Pepper powder - 1 tsp
Raisins- 5
Cinnamon- 1
Mint leaves- 2
Sliced carrots - 3
Sweet potato sliced- 2
Kidney Beans- 20

Method

Dredge meat with flour on both sides. Heat 2-3 tablespoon oil in a pan and fry the beef slices until golden brown. Remove to a plate and set aside. Add remaining oil in the pan and sauté the onions first and then the garlic. Add tomato, mango puree, salt, pepper, chilli powder, cinnamon sticks, mint leaves, and honey and cook stirring often to 2 to 3 minutes. Add the beef slices and pour boiled water to cover the meat. Add carrots, sweet potato, raisins and beans. Cook and cover over medium heat for 30-35 minutes.

Remove from fire and place meat in a serving platter. Spoon vegetables and beans around beef. Pour sauce over the meat. Serve hot with chopped coriander sprinkled over the meat and vegetables.

Marinated Honey Duck

Ingredients

Duck - 1
Coriander powder- 2 tsp
Chilli powder- 1 tsp
Pepper- 2 tsp
Turmeric powder- 2 tsp
Vinegar- 2 tsp
Honey - 2 tbsp
Onion sliced - 2
Butter- 30 gms
Vegetable oil- 3 tbsp
Parsley chopped

Method

Clean and cut the duck into 8-10 pieces. Mix the coriander, pepper, chilli, turmeric, onion, honey, vinegar and salt in a large bowl. Add the duck pieces and marinate overnight. Preheat the oven to 180C. Drain and reserve the marinade. Heat butter and oil in a cooking pan and sauté the marinated duck pieces until golden brown. Place the sautéed duck pieces in the oven dish and pour the marinade over them. Cover and cook in the oven for 40-45 minutes, stirring occasionally until tender. Remove from the oven and serve the marinated honey duck garnished with parsley chopping.

Vietnamese Fish Cakes

Ingredients

Pomfret or any fleshy fish- 500 gm
Coconut milk- 250 ml
Sweet potatoes boiled and smashed- 3
Tomato chopped- 3 tbsp
Coriander chopped- 3 tbsp
Fish Sauce- 3 tbsp
Beaten Eggs- 3
Flour
Vegetable oil
Mint leaves
Lettuce leaves

Method

Cook the fish with salt and coconut milk until tender. Remove the skin and bones. Place the fish, tomatoes, potatoes and coriander in a bowl and mix well. Add sauce to the beaten eggs and stir and pour half of this mixture to the fish mixture and mix well. Make medium size fish balls and dip the balls into the remaining egg sauce mixture first and then roll into the flour. Deep-fry the balls in hot oil until golden brown. Place the fried balls in a serving plate garnished with mint, springs and lettuce leaves.

CELINE SUNNY

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