Etikett: Mjölkfritt

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Five Spice Duck salad

Ingredients

  • 1 large duck breast
  • 1 teaspoon Chinese five spice powder
  • 1 pomegranate , halved
  • 3 spring onions , trimmed and sliced
  • 1 sprig fresh coriander , leaves picked
  • a few sprigs watercress
  • ½ ripe mango , peeled and cut into chunks
  • ½ lime , juice of
  • sesame oil , to drizzle
  • 1 little gem lettuce

Method

  1. This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.
  2. Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
  3. Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
  4. Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

https://www.jamieoliver.com/recipes/duck-recipes/five-spice-duck-salad/

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Dairy & gluten-free chocolate avocado cookies

Makes six large cookies

1 ripe avocado (when it’s skinned and de-seeded we need around 100g)
1 large free-range egg
1 tsp vanilla extract
½ tsp xanthan gum optional – without this, your cookie will be crumblier
1 tsp baking soda
150g light brown soft sugar or caster sugar
50g cocoa powder
pinch of salt
50g gluten-free flour any combination of the following flours will work – standard gluten-free flour, rice flour, gram flour, quinoa flour
100g roughly-chopped dark chocolate over 70% cocoa solids should always be dairy free, but check the packet

Preheat your oven to 180°C/350°F/gas 4 and line a baking tray/sheet with parchment paper. Scoop your avocado into a large bowl and mash thoroughly until it’s a smooth green goo. Once smooth, add the rest of the ingredients into the bowl and beat using good old muscle power with a wooden spoon, until a nice shiny consistent wet mix forms. It’ll look like a very sticky and dark coloured cake mix rather than a firm cookie dough. If you taste a little of the mixture at this point, you’ll be amazed at how “green” it tastes – it’s literally like eating raw cabbage, but after baking, all of the vegetable taste is gone – thank goodness!Add most of your chocolate chunks, saving some of the larger pieces to press into the top of each cookie before baking. Using two metal spoons, dollop evenly sized round-shaped cookies onto your baking tray – larger is always better with these ones, and they don’t spread much when baking. If you prefer a thicker, fudgier cookie, pile the mix high and bake for the full time, and if you like a thinner chewier cookie then spread them out more and bake for less. Press a couple of chocolate chunks into the top, then bake for around 12-15 minutes – they will still be slightly soft to the touch, but do firm up once allowed to cool.

Enjoy – if you refrigerate them overnight, they’ll turn even more gooey.

viaDairy & gluten-free chocolate avocado cookies – Jamie Oliver | Features.