Here it's mackerel, beetroot, and horseradish for a light lunch which takes only a few minutes to prepare; and then a slow cooked duck leg seasoned with five spice, stir-fryed cabbage and sauteed potatoes for dinner.
Mackerel and beetroot with horseradish dressing
Smoked mackerel fillet, 1 per person
Beetroot, pre-cooked
Dressing:
Horseradish sauce, 1 tsp
Extra virgin olive oil, 3 tbsp
Sherry vinegar, 1 tbsp
Salt and pepper
- Tear the mackerel into bite-size pieces
- Slice the beetroot into thin circles
- Combine the horseradish sauce and sherry vinegar then whisk in the olive oil until emulsified, then season and taste
- Dress the mackerel and beetroot
Slow-cooked duck leg with cabbage and sauteed potatoes
2 Duck legs
Sea Salt, 2 tbsp
Five-spice powder, 1 tsp
Sweetheart cabbage, finely sliced
Shaoshing rice wine, splash
Soy sauce, to taste
New potatoes, cut into bite-size pieces
Corn oil or butter
- Sprinkle the salt over the duck legs and rub into the skin and underside, then leave covered overnight in the fridge
- Preheat the oven to 200 degress then rinse the salt off the duck legs, pat dry, and season with five spice
- Fry the duck skin side down until most of the fat has been rendered down
- Place duck legs in a covered casserole dish, put in the oven and cook for roughly an hour and a half
- To saute the potatoes, pat the cut pieces dry, then heat the oil or butter in a frying pan over a medium heat
- It is important that the pan be hot enough to brown the potatoes but not too hot that it will burn them
- Fry the potatoes turning occasionally to make sure all sides are browned (this will take about half an hour)
- For the cabbage, heat a little oil in a wok then stir-fry the cabbage, seasoning with the rice wine and soy sauce
- Do this when you are ready to plate up as the cabbage will not take long to cook
- Sit the duck leg on top of the cabbage and serve with the sauteed potatoes
