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Chinese Five Spice Duck Breasts

Chinese Five Spice Duck Breasts recipe, eat well on universal credit

I’m guessing this whole Duck was another Easter special offer. But we’re not complaining, it’s normally well out of our price range. I butchered it and we effectively have enough in the freezer for another two good meals. So at £7, it wasn’t actually frighteningly expensive - £1.17 per person per meal plus the veg, rice and other cupboard ingredients…..

Ingredients:-

2 Duck Breasts
4 Tbsp of Chinese Five Spice
2 Tbsp of Honey
6 Tbsp of Soy Sauce (Gluten free for us)
4 Spring Onions, finely sliced
1 Sweet Red Pepper, diced
2 Cloves of Garlic, minced
1 Thumb of Ginger, grated
1 Lime, half cut into wedges to garnish, half juiced
1 Tsp of Sesame Oil
200g of Rice Noodles
Sesame Seeds & Spring Onion to garnish
Salt & Petter to season
Oil to fry

Method:-

(1) Score the fat on the Duck and season with Salt & Pepper.
(2) Rub in the Five Spice on both sides.
(3) Heat Oil in an oven proof pan.
(4) Place the Duck Breasts in the pan skin side down and cook for about 3 minutes, until the skin is golden brown.
(5) Turn over and cook for a further minutes or so.
(6) Place the pan in a pre-heated oven at 170c for 3 to 5 minutes.
(7) Remove from the oven and set aside.
(8) Place a frying pan over a medium heat and add a little Oil.
(9) Add the Onions and Red Pepper and cook until softened.
(10) Add the Garlic and Ginger & stir in.
(11) Cook the Noodles according to the packet instructions.
(12) Drain the Noodles and then add the Onion mixture and stir through.
(13) In a pan heat the Honey and Soy Sauce to a boil. Reduce the heat to a simmer.
(14) Add the Sesame Oil and Lime Juice the the Noodles & stir in.
(15) Slice the Duck Breasts.
(16) Plate the Noodles and lay the Duck Breasts over the top.
(17) Pour over the Sauce and garnish with Spring Onions and A Lime wedge.

It sounds quite complicated. But actually this was quick and easy, also very tasty.

 

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Monkfish Tails with Caper Butter Sauce

Whole Monkfish tails at a little over £2 each in the discount fridge meant a bit of a treat last night. Probably a little over budget, but yesterdays meal was essentially all leftovers.

Monkfish wrapped in Smoked Streaky Bacon.

Ingredients:-

Smoked Streaky Bacon
Olive Oil
Fresh ground Black Pepper
Monkfish Tail

Method:-

(1) Lightly oil the Fish and grind Pepper over the top.
(2) Wrap the Bacon around the fish to make an enclosed package.
(4) Grill on high for 7 minutes on either side.

Caper Butter Sauce.

Ingredients:-
Ingredients:-
2 Shallots, finely chopped
2 Cloves of Garlic, minced
2 Tsp of Capers, slightly crushed
Zest and Juice of a Lemon
1 Tsp Dried Parsley / Savoury
1 Tsp Wholegrain Mustard
Butter
Salt & Pepper

Method:-

(1) Gently fry the Shallots in Butter until translucent.
(2) Add the Garlic and fry gently for a couple more minutes.
(3) Reserve a little Butter and add the remaining ingredients except the Parsley / Savoury.
(4) Simmer over a low heat for a couple of minutes.
(5) Stir in the remaining Butter and Parsley / Savoury and drizzle over the wrapped Monkfish.

We served ours with Buttered New Potatoes, Mange out, Baby Sweetcorn, Broccoli and griddled Vine Cherry Tomatoes. Server on a bed of wilted Spinnach.
 

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Classic Club Sandwich

We were gifted a loaf of Gluten free  Tesco Seeded Bread which has been in the freezer for a few weeks. We also have the remains of a shop bought Roasted Chicken which was in the discount fridge at £2 and without needing to buy anything specially Sue went to work of a Club Sandwich. In a previous life these were quite a hit for a bunch of RAF ladies who regularly called in the Pub midweek.

Ingredients:-

3 slices of Bread per Sandwich
Cold Roasted Chicken
Crispy Bacon
Mayonnaise
Sliced Tomatoes
Lettuce

Method:-

(1) Lightly toast the bread.
(2) Spread Mayo on both sides of what is going to be the middle slice and one side of the remaining sliced.
(3) Build your Sandwich with a layer of Lettuce, Tomatoes, Bacon, middle Bread, Lettuce, Tomato, Chicken and finally Bread.
(4) Cut diagonally and push a skewer through both halves.

We simply had some hand cut Chips and Brown Sauce with ours.

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Risotto with Mushrooms and Orange Pepper

“R” in our Vegetarian Alphabet had to be a Risotto. We have fresh Basil and Chives growing in the flat and fresh Rosemary in abundance to forage locally, so in they went!

Ingredients:-

Risotto Rice
Mushrooms, sliced
½ An Orange Pepper, cubed
Italian style hard Cheese, shaved
240ml White Wine
1 Red Onion, 1 White Onion, chopped
2 Cloves of Garlic, minced
1 Sprig of Rosemary
2 Sprigs of Thyme
Peas
Fresh Basil and Chives
Butter
1l Vegetable Stock
Salt & Pepper
Oil

Method:-

(1) Fry the Onions in Butter with a dash of Oil until softened.
(2) Add the Garlic and season with Salt & Pepper.
(3) Add the Risotto Rice and dry fry until the grains are slightly browned.
(4) Add the Wine, Rosemary and Thyme and simmer stirring constantly until the Wine has been absorbed.
(5) Remove the Rosemary and Thyme sticks.
(6) Add a large slug of Vegetable Stock.
(6) Add the Mushrooms and Pepper.
(7) Stir constantly and add the Stock a little at a time.
(8) Slimmer and stir for 20 minutes.
(9) Add half of the Hard Cheese and continue to stir.
(10) Add the Peas and stir in.
(11) Turn the heat off and stir in a knob of Butter.
(12) Dress with the fresh Basil, Chives and the remaining hard Cheese.

 

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Quesadillas

“Q” in our Vegetarian Alphabet was a bit of a tricky letter – But Sue wasn’t to be beaten! We used Genius Fibre Fest Gluten free Beetroot Wraps but any soft Wraps will do the trick.

Mexican Spice Mix

Ingredients:-

Dried Oregano
Salt & Pepper
Cayenne / Chilli Powder
Paprika
Onion Salt
Cumin

Ingredients:-

4 Wraps
Black Eyed Beans
Mung Beans
2 Cloves of Garlic grated
1 White and 1 Red Onion, finely chopped
2 teaspoons of Chilli powder
Tomato Puree
2 Tomatoes
Fresh Coriander
Spring Onions
Grated Cheese
Bicarbonate of Soda
Oil
Salt & Pepper

Method:-

(1) Soak both types of Bean overnight, drain and then simmer separately for 20 minutes. Drain again and set aside. The Mung Bean work well with the addition of a bit of Sodium Bicarbonate. They turn Red!
(2) Fry the Onions, Garlic and Chilli powder and add Mexican Spice Mix.
(3) Add the Mung Beans, Tomatoes and Tomato Puree then allow to simmer.
(4) Add the Black Eyed Bean and simmer on a low heat adding water as required so the you end up with quite a stiff consistency.
(5) Load the Wraps with half Bean Chilli mix and half grated Cheese.
(6) Dry fry the Wraps for a couple of minutes on either side to brown slightly.
(7) Cut in half to serve and dress with chopped Spring Onions and Coriander.

We served ours with a dressed Salad, hand cut Chips and a Garlic, Lemon, Mustard and Mayo dip.

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Steak with Red Wine Sauce

OK this is certainly not within budget. But we’d been here for 2 years on Friday and that certainly deserved a little celebration.

Red Wine Sauce.

Ingredients:-

1 Small bottle (240ml) of Red Wine
2 Cloves of Garlic, minced
2 Shallots, finely chopped
1 Tbsp Balsamic Vinegar
1 Sprig of fresh Rosemary
2 Sprigs of fresh Thyme
240ml Beef Stock
Parsley to garnish
A knob of Butter
Salt & Pepper
Oil

Method:-

(1) Gently fry the Shallots.
(2) Add the Garlic.
(3) Add the Wine, Balsamic Vinegar, Rosemary and Thyme and simmer to reduce for about 20 minutes.
(4) Add the Beef Stock allow to simmer for a further 10 to 15 minutes.
(5) Turn off the heat and whisk in the Butter.
(6) Season with Salt & Pepper to taste.

We had a rare Steak each, hand cut Chips, Peas and DIY Onion Rings. The sauce was really good and next time we’re treating ourselves we’ll be revisiting this.
 

  1. Stuffed Portobello Mushrooms and Red (Bell) Peppers
  2. Marinaded Sticky Ribs
  3. Braised Chicory
  4. Hot Dogs

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