Monday, 27 March 2017

Duck and Brussels Sprout Fried Rice

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Fried rice is one of our favourite 'clear out the fridge' dinners. Like when you find a few ruffled looking Brussels sprouts and a couple of spring onions before weekly shop day. Chuck it all in a fried rice and slosh on some tamari and sesame oil. Done. 

One of our favourites. 




And it was when I was making one of these dishes that I realised that Brussels sprouts works really well in fried rice. You can slice them up nice and small, and if you get the heat right, they kind of crisp and brown up a bit and turn beautifully sweet in the pan. My kids are always confused when their teachers, for comedy effect in some lessons - talk about how gross Brussels sprouts are. They love them. It's all about how you cook them. 

I made this fried rice dish because I had some leftover slow roasted pulled duck in the fridge - the duck is rich in flavour and also crispens up a bit in the pan, along with the sprouts. You just make up a big batch of this, dump it on the table, and let everyone dig in. My favourite type of dinner. 

Gorgeous. 


Duck and Brussels Sprout Fried Rice
Serves 4
Ingredients 
half a cup of white rice, I use Basmati 
2 tsp cooking oil (olive, coconut, vegetable oil, etc)
1 clove of garlic, peeled and chopped
1 small chunk (about 4cm square) of fresh ginger, peeled and finely chopped
2 handfuls Brussels sprouts, trimmed, washed and shredded fairly finely
2 handfuls leftover pulled roasted duck, chopped or shredded
2 eggs
1 tsp Shaoxing rice wine
slosh of gluten-free, dark soy sauce or tamari 
1-2 tsp sesame oil
2 spring onions, trimmed, washed and chopped, to serve (optional but lovely)

Method
First, cook the rice. Tip it into a pan of boiling water and cook until tender. Drain well and rinse well under cold water from the tap. 

In the meantime, heat the oil in a large frying pan and add the chopped garlic and ginger. Cook for just a few seconds on a medium heat and then add the shredded Brussels sprouts. Stir fry to soften the sprouts. They might start to turn a bit brownish and crisp at the edges - this is good.

Stir in the leftover cooked duck and stir fry for 3-4 minutes, to heat through. Push the duck and vegetables to one side of the pan and crack in the eggs. Scramble them slightly, and then distribute them in and around the duck and veggies. Stir in the Shaoxing rice wine and the soy sauce. Tip in the cooled, cooked rice and toss everything together, to thoroughly reheat the rice. If you're lucky, you'll get some toasty bit of rice, too. Once everything's piping hot, trickle in the sesame oil and stir again. Top with the chopped spring onions, if using, and serve straight away. 


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Friday, 24 March 2017

Crispy Chinese Chicken Drumsticks with Sesame Pak Choi

This post contains some affiliate links. This means that if you decide to click on them and make a purchase, I might receive, at no extra cost to you, a small commission which goes towards helping me keep the blog running. Thank you so much for your support. 
This post was supported by Farmer's Choice.

This is one of my new favourite things to eat. Oh my goodness. 

Honestly. 

Crispy, Chinese-5-spiced chicken drumsticks roasted and then eaten with lightly stir-fried pack choi with a tiny dribble of sesame oil. It works so well. New favourite dinner, right here. 

You have to get in there with your hands - no fiddling about with a knife and fork here - which makes this a great dish to serve up for kids. They love all that caveman-style gnawing on a chicken leg, don't they? Who doesn't? 


Paleo Chinese Chicken Drumsticks with Sesame Pak Choi


And did I mention they'd be absolutely perfect for cooking on a barbecue? It's currently not even April and the rain is lashing down on the window outside as I type but, hey - I'm feeling positive. 

Basically this is perfect whatever the weather's doing outside. 

The drumsticks were sent to me for this recipe by Farmer's Choice - they're an online butcher specialising in free range meat, fish and seafood - they do storecupboard foods, too - and I've been cooking with their food for over a year. I've always found it to be of top quality. 

Add this to your weekly meal plans and you might find that this is your new favourite dinner, too. 


Paleo Chinese Chicken Drumsticks with Sesame Pak Choi


Crispy Chinese Chicken Drumsticks with Sesame Pak Choi
Serves 4
Ingredients
8 chicken drumsticks, defrosted overnight in the fridge if frozen 
one and a half teaspoons Chinese Five Spice
half teaspoon ground ginger
pinch of sea salt
1 tsp honey
half teaspoon of olive oil, enough just to make a thick paste
1 pak choi cabbage, base cut off and the leaves washed well
half teaspoon olive oil
half teaspoon sesame oil
1 tsp sesame seeds and 1 chopped spring (green) onion to serve - optional

Method
Line a shallow roasting tray with a little foil and arrange the chicken drumsticks out in one layer. 

To make the coating, mix together the Chinese Five Spice, ginger, salt, honey and olive oil and stir. Slather this all over the drumsticks, making sure they're thoroughly coated, and then wash your hands. 

Slide the chicken into an oven set at gas mark 6/200ºC/400ºF and leave to roast for 25-30 minutes, until sizzling, golden and cooked all the way through (cut into a drumstick to check if you're not sure). 

Once the chicken is cooked, quickly make the pak choi. Heat the half teaspoon of olive oil in a large frying pan and stir fry the leaves, whole, until they start to darken in colour and wilt slightly - this usually takes about 30-60 seconds. Season with a pinch of salt and then turn off the heat. Add tiny drops of sesame oil to taste - you might not need to add the whole half a teaspoon. 

Arrange the pak choi leaves on a serving plate and arrange the hot, cooked drumsticks on top. The juices from the chicken will mingle with the cabbage as you serve. Sprinkle with chopped spring onion and sesame seeds and take it, hot, to the table. 


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Made this recipe? Tag me in on InstagramFacebook or Twitter and I'll share any I see. I love to see your creations of my recipes! :) 

I received the chicken and a contribution towards the ingredients for this recipe from Farmers Choice. I've been working with them for over a year now, and I've always found their meat, fish and game of fantastic quality. Do go check them out!