Duck & pineapple Thai Red curry recipe that will challenge your local restaurant - the sweet juices from the canned pineapple to sweeten the curry during cooking process plus the chopped fresh tomato adds a touch of acidity.
These tiny additions allow the trinity of sweet (from sugar), sour (from lime) & salty (from fish sauce) to shine.
2 tbs red Thai curry paste
1 can of coconut milk
1 diced potato
1 duck breast
1/2 red onion chopped
1 inch ginger thinly sliced
1/2 diced tomato
Small can of pineapple diced
1. Start by sizzling curry leaves in hot oil for 10 seconds
2. Add curry paste + onion & fry for one minute
3. Add half the can of coconut milk & cook for one minute
4. Add rest of coconut milk, potatoes & cook for 5 minutes.
5. In another pan, sear the duck breast fat side down till fat rendering out before allowing to rest for five minutes, then slice thinly
6. Add duck to curry to finish its cooking
7. Season curry with fish sauce, sugar & lime juice in roughly 3 to 2 to 1 ratio - taste & adjust to your taste
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✨ NEW RECIPE -- Coconut, Raspberry & Strawberry Layer Cake 🍓🥥😍 this beauty is SO delicious PLUS it’s dairy, refined sugar and grain free 🤗🙌🏻 here’s the recipe... hope you enjoy!! x
Coconut Sponge Cake
6 large eggs, separated
1 ¼ cup pure maple syrup
1 tsp vanilla (extract, powder or paste)
150g solid coconut oil, melted and set aside to cool slightly
1 ½ cups blanched almond meal
1 ½ cups dessicated coconut
¾ cup buckwheat flour
1 tsp bicarb soda
2 tsp baking powder
2 tsp apple cider vinegar
1 ½ cups coconut milk
½ tsp flaked sea salt
500g thick coconut yoghurt (I like to use @coyo_is_coconuts)
1 cup good quality raspberry jam
Fresh strawberries & raspberries for topping
Coconut Sponge Cake
Pre-heat your oven to 180C / 350F.
Grease and line 3 x 20cm round cake tins.
Whisk together the egg yolks and maple until light and fluffy.
Add the vanilla and melted coconut oil, whisk to combine.
Fold in the almond meal, coconut, buckwheat flour, bicarb, baking soda and apple cider vinegar, until just combined.
Add the coconut milk and sea salt and fold together to combine.
Whisk egg whites until stiff and fold through the mixture.
Pour the mixture evenly into the three pre-prepared tins.
Bake for 20 minutes.
Remove from the oven and set aside to cool completely.
Remove the cakes from the tins and set aside to cool.
Spread the first cake layer with raspberry jam and a few dollops of coconut yogurt.
Add the next layer of cake and repeat.
Top the cake with another layer of coconut yogurt and a few dollops of the jam.
Swirl the coconut and jam together and then top with fresh raspberries and strawberries.
Enjoy and please let me know if you have any questions. Ash✌🏻x #gatherandfeast
One of my favorite meats is chicken...it is very easy to cook chicken, but it is also very easy to overcook chicken.
For those out there intimidated by the thought of roasting a whole chicken...the one piecd of kitchen equipment you need is a thermometer. The internal temperature for chicken and any other poultry is 165 degrees in the thickest part of the chicken, which is the breast.
One thing that will also help you make great chicken is to use a brine. A brine is a mixture of water a d salt. It can also contain other spices yoh may like, but the most basic works great gor chicken. You can leave your chicken in the brine overnight and it will help the chicken retain its moisture during thr rosting process.
As for how to season your chicken...simple is always best. Salt, Pepper, Garlic Powder and Onion Powder are great with chicken. Some herbs that go well with chicken are Thyme and Rosemary. .
I hope you found this helpful
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