Menu:
Pimm's # 1
Peppered mackeral dip with crisped garlic and rosemary pitas.
Olives and feta squares
Duck Nems
Dipping Sauce
Pork tenderloins marinaded in soya (ketchap manis)
Fat sausages (a daughter brought some wonderful ones)
Potjie potatoes (this time with cheese and nutmeg)
Salad Cucumber and feta. Yum!
Tomato Salad....chopped tomatoes, red onion, squirt of balsamic vinegar glaze
Crunchies, (I was asked to make them again!) Brownies (brought by a friend)
Meryl's ice box cake (tweaked)....very, very good
We ended with 19 for supper. I put the duck in the slow cooker about 10 am and turned it off about 5pm...I now know it would have been ready after about 5 hours or perhpas less but I was cautious as one of my daughters was telling her friend a chef that Mum's hens are always so tough.....well of course, they are layers not broilers and should be treated as such (not that we eat them often)
I used Cathy's guidelines and rested the duck on a bed of onions, green pepper, celery and strewed two large garlics around.
The liver I encased in bacon strips in the cavity and salted the duck inside and out with mediterreanean flavoured sea salt.
Then I poured a cup of juice from prunes that had soaked in whiskey, with 1 cup of water.
Not knowing which way to take this duck I did not want too much of a deff. flavour.
Half the duck was used for the nems...(I need an idea of what to do with the other half.)
These ducks are huge...I am investing in a couple more, for sure.
The chef friend undertook to make the nems.
Unfortunately I do not have the quantities but he used,
From the garden: pack choy, cilantro, egg, mint, chives and scallions. Lemons/limes for the sauce.
(It makes me feel good I can grow stuff here)
Waterchestnuts, shitaki mushrooms, 3 soya sauces, (mushroom, lite and dark,) salt and pepper, and some chilli sauce.
Spring Roll wrappers.
Rice wrappers. (for the daughter with the gluten intolerance...and it worked just as well)
Dipping sauce...sweet chilli Thai sauce with lemon juice and soya sauce.
OMG.
I made the JoannaWeirs wonderful cucmber and feta salad posted by Meryl only .......I have just bought a "Bullet" tried it out on chopping the onion but made a mush so added cuce and olives, parsley, savoury, mint, lemon juice and olive oil to it and made the dressing that way.
Also added Avos as they were ripe.
Pimm's # 1
Peppered mackeral dip with crisped garlic and rosemary pitas.
Olives and feta squares
Duck Nems
Dipping Sauce
Pork tenderloins marinaded in soya (ketchap manis)
Fat sausages (a daughter brought some wonderful ones)
Potjie potatoes (this time with cheese and nutmeg)
Salad Cucumber and feta. Yum!
Tomato Salad....chopped tomatoes, red onion, squirt of balsamic vinegar glaze
Crunchies, (I was asked to make them again!) Brownies (brought by a friend)
Meryl's ice box cake (tweaked)....very, very good
We ended with 19 for supper. I put the duck in the slow cooker about 10 am and turned it off about 5pm...I now know it would have been ready after about 5 hours or perhpas less but I was cautious as one of my daughters was telling her friend a chef that Mum's hens are always so tough.....well of course, they are layers not broilers and should be treated as such (not that we eat them often)
I used Cathy's guidelines and rested the duck on a bed of onions, green pepper, celery and strewed two large garlics around.
The liver I encased in bacon strips in the cavity and salted the duck inside and out with mediterreanean flavoured sea salt.
Then I poured a cup of juice from prunes that had soaked in whiskey, with 1 cup of water.
Not knowing which way to take this duck I did not want too much of a deff. flavour.
Half the duck was used for the nems...(I need an idea of what to do with the other half.)
These ducks are huge...I am investing in a couple more, for sure.
The chef friend undertook to make the nems.
Unfortunately I do not have the quantities but he used,
From the garden: pack choy, cilantro, egg, mint, chives and scallions. Lemons/limes for the sauce.
(It makes me feel good I can grow stuff here)
Waterchestnuts, shitaki mushrooms, 3 soya sauces, (mushroom, lite and dark,) salt and pepper, and some chilli sauce.
Spring Roll wrappers.
Rice wrappers. (for the daughter with the gluten intolerance...and it worked just as well)
Dipping sauce...sweet chilli Thai sauce with lemon juice and soya sauce.
OMG.
I made the JoannaWeirs wonderful cucmber and feta salad posted by Meryl only .......I have just bought a "Bullet" tried it out on chopping the onion but made a mush so added cuce and olives, parsley, savoury, mint, lemon juice and olive oil to it and made the dressing that way.
Also added Avos as they were ripe.
