Patrick Ah-Fat’s Peking Duck

This post started with a long trip to the island of Mauritius, where my late father was born and where I had not been for 30 years. Mauritius for those that don’t know is a very small but wonderful tropical island in the Indian Ocean, with. a wealth of cultural influences from African, Indian and Chinese, which  create a fantastic island vibe of colours, flavours and traditions known as Creole.

The image below shows one of the first views of the island as you fly in, the cove is Grand Baie in the north, which is next to our family favourite beach of Pereybere. I remember the first time I visited the island and saw the view from the plane,  the vivid blue green from the sea blew me away even at the age of 13. I was relieved when I returned that the view was just as impressive and the colours were still as fresh as the ones in my memory.

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View from the sky Grand Baie, Mauritius – no photo editing

While visiting the Island my husband and I caught up with some of the family, who are still living in Post Louis. The visit was great as we got to see the family home and catch up on family chat, plus we  meet a new addition to the Ah-Fat family,  I wonder if you can guess which one.

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We ended up going out for dinner with the cousins at their favourite Chinese restaurant, which was amazing and they had chosen a really special menu for the evening. After dinner we drove past the family shop “Magasin Ah-Fat” which has the largest sign ever !!!! Apparently there was a large sign but Uncle thought it would fall down and hit someone, so it  was removed and the small sign left. No wonder I couldn’t find the shop when I went looking for it on my own, I even walked passed it. The shop has been established for 50 + years and is going strong, originally selling all types of sports equipment and re stringing rackets by hand themselves, now the shop just specialises in  fishing tackle and is well know on the island. You can find the shop next to the main entrance by the Alooda stall in the Market (I highly recommend the Alooda if you are there).

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Me  finally at Magasin Ah-Fat , Port Louis, Mauritius 

When I was talking with the cousins about not having dad’s recipes,  it transpired they had the recipe of my dad’s Peking Duck.  I though this recipe had been lost forever, as  my sister and I did not get my dad to write down any of his dishes before he died  and something we regret not doing. My dad was famed for this recipe and one that I had seen prepared in various stages but not prepared myself. It was a memorable process as Dad always prepared the duck by hanging it to dry in the garage and the a mount of times I walked into the duck without paying much attention in the dark was countless, not brilliant as at the time I was a veggie, you can just imagine the grumbles.  I was so pleased to have this recipe given to me, it has been 14 years since my dad died and it just feels like I’ve been given a little gift to remind myself that my dad is still around.

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My dad  back in the 80’s – Dr. Lim Niam Chow Ah-fat aka Patrick Ah-fat

Patrick Ah-Fat’s Peking Duck

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Patrick Ah-Fat’s Peking Duck

Prep time: 24hrs

Cooking time: 1hr

 Serves 3-4

Ingredients: 

  • 1 x 1.3kg Duck, whole
  • 1 tbsp salt, to rub onto the duck

Spice rub:

  • 1 heaped tsp five spice powder
  • 1 tsp salt

Duck glaze:

  • 2 tbsp water
  • 2 tbsp vinegar
  • 2 tbsp honey
  • 2 tbsp rum, I used green island spice rum
  • 1/2 tbsp brown sugar
  • 1 pinch of yellow food colouring

Method:

Place the duck on a rack over a roasting tin and prick the skin with a sharp knife, this will allow the fat to leech out during the cooking process.

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The duck

Pour three kettles of boiling water over the duck, this will tighten the skin and start to render the fat, discard the water each time.

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Tightening the duck skin with boiling water

Drain the duck and pat dry with some kitchen roll.

Mix the five spice powder and 1tsp salt in pan and heat lightly over low flame, once the aroma starts  remove from the heat.

Rub the cavity of the duck with the spice rub and seal up the cavity with a cocktail stick.

Now to make the glaze, I used Green Island spiced rum and brown sugar I brought back from Mauritius as a nod to my dad.

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Green Island rum 

In a small saucepan mix the water, vinegar, honey, rum, sugar and food colouring, bring to boil. Remove glaze from heat and pour over duck.

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Glazing the duck

Collect the glaze and place back in the saucepan, boil again and pour over duck. Then throw away the remaining glaze.

Rub salt all over duck, hang and leave to dry overnight. I did this in my fridge as it was too warn to hang in the utility.

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Remove the duck from where it is hanging, place on a rack over a roasting tray and pat try with some kitchen roll to remove any moisture sitting on the skin.

Pre heat the oven to 180c fan, cook for 30 mins on side make sure each is a deep brown.

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Ta Da the roasted duck.

Leave the duck to rest for 10 minutes before slicing and remember to pour over the juices.

Serve with rice pancakes, hoisin, sauce, spring onions, carrots and cucumber.

I also served the duck with rice, and a chilli and garlic stir fry kale with black sesame seeds. don’t forget to pour the duck gravy over your rice.

I hope you give this recipe a try and enjoy as much as I did. I can also confirm that I did  my dad’s recipe justice. The duck’s spicing was just right, the skin was tasty and the meat was moist and succulent.

Happy eating.

 

 

Baked smoked chipotle chilli marinated sheeps milk feta, with peperonata on bruschetta

I’ve been out of action in the kitchen for a little while as I’ve been ill, away on vacation and at the moment I’m in recovery mode from abdominal surgery. Yesterday was the first day that I was able to make it in the kitchen and cook, mainly because the husband was eating out and I had to fend for myself. Luckily for me I had a grocery delivery earlier in the day and had all my favourite ingredients to make baked smoked chipotle chilli marinated sheeps milk feta, with peperonata on bruschetta.

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baked smoked chipotle chilli marinated sheeps milk feta, with peperonata on bruschetta

This dish is so simple to make and can be eaten at lunch or dinner, warm or cold, alone or in company, its a summery dish with all the right elements: salty, sweet, savoury, tart, creamy, bitter and spicy, I guess thats what’s called umami.

My favourite part of this dish is the feta, but it needs to be a pure sheep milk or a sheep and goats milk mix as I find that it has a sharper cleaner flavour than ones that contain cows milk. The creaminess of the feta next to the warm smokey heat of the chipotle chilli for me is like a marriage made in heaven and the sort of food that I can’t stop going back to and nibbling on while waiting for the rest of the elements of the dish to finish cooking.

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Baked smoked chipotle chilli marinated sheeps milk feta

To make this  dish you will need the following

Ingredients 

For the feta 

1 x 250g block of sheep milk feta

2 large teaspoon of smoked chipotle chilli paste

For the bruschetta 

slices of good quality fresh white bread

1 garlic clove

olive oil

salt

sprinkle of mixed herbs

For the peperonata

6  Ramiro peppers, deseeded and sliced

1 x large red onion, thinly sliced

2 x plum tomatoes, deseeded and roughly chopped

1 large garlic clove, chopped

1 tsp salt

1 tbsp olive oil

Aged balsamic vinegar for dressing.

Method: 

Heat the oven to 170c

Place the feta in a heat proof bowl, spread the chipotle chilli paste over the feta, and leave to marinate.

In a roasting tray place all the ingredients for the peperonata, give it a mix to ensure all the ingredients are seasoned and coated in the olive oil.  Place in the preheated oven for 35 minutes.

When the pepronata has been in the oven for 35 minutes, give it a little stir and place the  marinated feta in the oven as well and bake for 25 minutes.

Prepare the bruschetta by rubbing the bread with the garlic clove, place on a baking sheet and drizzle with olive oil, season with salt and mixed herbs, and place in oven for 10 minutes or until golden.

Remove the peperonata, feta and bruschetta from the oven, assemble on the plate, dress with balsamic vinegar and serve.

Enjoy and eat well.

 

 

 

 

Meen Pollichathu – Fish in Banana Leaf

 

This dish Meen Pollichathu (Fish cooked in Banana Leaf) was taught to me by good friend Divya in Chendamangalam, Kerala. This is a deliciously spicy dish that’s great served with rice or just with a parotta and will impress your guests for sure.

Traditionally this dish uses a fish that is local to the fresh waters of Kerala called Karimeen, which is not readily available in the UK so I have opted for sea bream but grey mullet or snapper lends itself well.

The banana leaves are a really important element in this dish as not only does it hold the whole dish together it imparts a flavour and keeps the fish moist and succulent.

Meen Pollichathu – Fish in Banana Leaf

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Serves: 2

Prep time: 30 minutes

Cooking time:  30 minutes

Ingredients

  • 1 large whole sea bream, scaled and gutted
  • 1 tsp salt
  • ½ tsp turmeric
  • 2 tbsp coconut oil
  • 2-inch fresh ginger, peeled and roughly chopped
  • 5 garlic cloves, peeled and roughly chopped
  • 5 small shallots
  • 2 fresh green finger chillies
  • 1tsp ground black pepper
  • 2 tsp chilli powder
  • 3 tsp coconut vinegar
  • 2 large tomatoes, sliced
  • 1 onion sliced
  • 1 tsp salt
  • 2 sprigs of curry leaves
  • 1 banana leaf, enough to wrap the fish twice.

Method

Prep the banana leaf by trimming into sheets to wrap the fish, taking care to remove the central spine of the leaf.  Wash in water, dry the leaves and run the leaves over a flame, this seal the leaves, making them more pliable.

Slash the fish and rub with 1tsp salt and ½ tsp turmeric.

In a wok or frying pan heat the coconut oil and fry the fish until sealed.

To make the masala place the ginger, garlic, shallots, fresh chilli green, chilli powder, pepper, salt and coconut vinegar in a masala grinder and grind until smooth.

Coat the inside and outside of the fish in all the masala, and leave to marinade for 15 minutes.

After 15 minutes over lap the banana leaf sheets in a cross shape, place half the tomatoes, curry leaves and onion on top of the leaves.

Place the masala marinated fish on top of the leaves, add the remaining curry leaves, slices of onions and tomatoes, and wrap the fish in the leaves securing with a cocktail stick.

In a hot wok, add a little coconut oil and place the fish parcels in the wok frying for 10 minutes on each side.

Serve with steamed rice or parotta with wedges of limes.

judion butterbean, chorizo, chicken and piquillo pepper stew

 

 

After what seems like a never ending two weeks of festive celebrations and 6 months of eating very very very little meat, its time to consider what would I like to achieve food wise in 2017.

Over the last 6 months I’ve eaten meat 4 times and had fish 5 times, its always good to review what we eat and if we are actually enjoying the food that we eat. In the summer I did this, as I was not enjoying the taste or the texture of meat, so I decided to “go veggie” which was fairly easy decision for me as my food business at the time was producing vegan food and I’d previously been veggie for 7 years. The news of giving up meat and fish again was received with a mixed bag of reactions, the hubby was supportive and decided that he would join me but didn’t want the label of “vegetarian” as he had just decided to give up eating meat and fish no take on the principles, my mother went into panic mode but calmed down once I reminded that when I visit, I cook anyway. Some friends are meat free, which helped and others were supportive but fearful of my vegetable and pulse loving ways.

I have enjoyed being challenged in my approach to cooking and have regained a love for cauliflower, which I wouldn’t eat at all for the last 12 years but I have to admit I have missed meat and fish. I also have found it incredibly difficult to get decent quality vegetarian food when out at restaurants and also being limited with the options on offer. Maybe if I lived nearer to larger cities I’d have more options available, sadly I don’t and local restaurants are not as innovative in their approach to food as I’d like.

So putting aside my justifications for returning back to eating meat, the hubby and I celebrated New Years Eve with Persian Roast Guinea Fowl with roast vegetables and gravy……….oh my word I HAVE MISSED meat gravy, the meat was ok but the gravy was awesome! As my love for meat gravy had been rekindled, I decided to make a dish I haven’t made in some time mainly due to lack of access to my favourite Spanish products. I was lucky this Christmas as the hubby organised a little order from Brindisa, so it was all systems go for my judion butterbean, chorizo, chicken and piquillo pepper stew. I would like to encourage you to make this dish using the Spanish ingredients listed as they add so much to the dish and provide the most delicious deep flavour that just satisfies the soul.

I hope you enjoy and Happy New Year.

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Judion butterbean, chorizo, chicken and piquillo pepper stew

Prep: 15 minutes

Cooking: 50 mins approx.

Ingredients 

  • 1 660mg jar judion butter beans
  • 150g picante cooking chorizo, diced
  • 2 large red onion, sliced
  • 2 large chicken breasts, diced
  • 2 tbsp pimiento choricero (nora pepper) paste
  • 1/2 tin piquillo pepper strips
  • 4 plum tomatoes, deseeded and chopped
  • chicken stock 300ml
  • 2 heaped tsp smoked paprika
  • 3 large garlic cloves, crushed
  • salt and pepper
  • 140ml red wine, I used a Marcus de Caceres Rioja
  • 2 tbsp tomato puree
  • 2tbps fresh thyme, finely chopped
  • 2 tbsp fresh parsley, finely chopped

Method

Prep all the ingredients in advance

Over a medium heat place a pan, I like to use a cast iron pan for this recipe but any heavy bottomed pan will do.

Add the chorizo to the dry pan and start to fry, there is no need for oil, as the chorizo will have enough for the dish. Once the oil from the chorizo has come out add the onions and fry until soft.

Add the garlic, pimiento choricero paste, tomato puree, parsley, thyme and smoked paprika to the pan and cook for approximately 3 minutes, if the mixture starts to stick to the base of the pan add a little water and reduced the head slightly.

Add the chicken and seal in the spice, onion and chorizo mix

Then add the tomatoes, cook for a further 3 minutes

When the tomatoes have cooked down add the butter beans, piquillo peppers and red wine, combine all the ingredients in the pan and cook for a further 5 minutes before adding salt, pepper to season and the chicken stock.

Cook for 20 -25 minutes over a low heat

Check the seasoning and serve with some decent sourdough.

 Enjoy

 

fish taco

I’ve wanted to make fish tacos for a while, as I liked the sound of the crispy batter adding a new texture, the sweetness from the fruit salsa working with the sweetness of the fish and spicy smokiness of the chipotle salsa. With all that in mind and taste buds going into overdrive, dinner last night turned into “Friday Fish Fiesta”, such a fun way to celebrate the start of the weekend. It was fish tacos and classic margaritas with salt rims galore.

fish-taco

Serves: 3 

Prep time: 30 mins 

Cooking time: 5 minutes

Ingredients:

For the pineapple and mango salsa:

  • 3 of each mango and pineapple sticks, finely chopped
  • 1 small red onion, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • Juice of 1 lime
  • 1 tbsp fresh coriander, finely chopped
  • Sea salt, to taste

For the fish

  • 4 fillets of fish, boneless and skinless. I used medium sized fillets of sea bream
  • 2 garlic cloves, crushed
  • 1 tsp yellow mustard seeds
  • 1 tsp oregano dried
  • 1tsp salt, for the batter and extra for seasoning the fish
  • 1tsp black pepper, ground
  • 120g plain flour
  • 150 ml beer approximately, I used Lagunitas Ipa. I don’t drink beer and so got terrible confused trying to figure out which one to use.  This one gave a nice flavour to the batter.
  • Vegetable oil, enough to cover a depth of 1 1/2 inch of the frying pan

Garnishes: 

  • Sour cream, thinned down a little
  • Yellow cherry tomatoes, chopped and seasoned with sea salt
  • Red cabbage, finely shredded
  • Fresh coriander leaf, chopped
  • Chipotle salsa, I used shop bought
  • Mini flour tortilla, warmed
  • Wedges of lime

Method:

In a bowl combine all the ingredients for the salsa, check the seasoning and adjust if necessary.

Portion the fish into your desired sizes; I kept the portions on the larger size.

Season the fish with salt and rub with the crushed garlic

In a mixing bowl place the flour, baking powder, mustard, salt, pepper, oregano and coriander.

In a frying pan, add the oil and heat to 190c

Back to the flour mix. Add the beer gradually, whisking until a smooth batter is formed. The thickness of the batter should be like yoghurt.

When the oil has reached temperature, dip the fish into the batter mix, removing the excess before placing the fish in the hot oil away from you. Cook each piece of fish for approximately 4 minutes or until golden brown. If you have done it right, your fish batter should be golden and crispy, if its soggy the oil was too hot and the batter too thick.

Remove from the cooked fish from the oil using tongs and drain on kitchen paper.

Warm the tortilla in the microwave for 30 seconds or place in a hot oven making sure the tortillas are coved so not to dry out for 5 minutes.

This is where Friday Fish Fiesta begins, grab yourself a salt rim margarita (the classic is the best, but I do like hibiscus and tamarind versions too), a little music and good company. Then load your tacos with the salsas, cabbage, tomatoes, fish, sour cream, coriander and squeeze of lime, and go in for the bite.

Notes

I really liked the crispy batter but for a healthier version, I would omit the batter and frying opting for a marinated grilled fish.

For the marinade use 2 garlic cloves crushed, 1 tsp yellow mustard seeds, 1 tsp salt, 1tsp pepper, 1tsp dried oregano, 1tsp dried coriander, juice of 1/2 lime and 1 tbsp oil. Place all the ingredients in a processor and blend, pour over the fish and marinade for 1hr. Griddle the fish with the skin left on, cook until the skin is crispy, flip the fillet and cook for a further minute or two until done.

 

 

 

saffron chicken

This recipe is for a good customer of mine, who first had this dish with me at one of my pop up kitchens and has asked relentlessly for the recipe. There are a few key ingredients I like to use in this dish. The yoghurt is a lebanese style but if you can’t get hold of this type a good quality full fat greek yoghurt will work. The next ingredients is a good quality saffron, I like to use use Irani saffron or one from La Mancha the quality of the saffron will be reflected in the price.

If you are a lover of chicken and saffron this recipe is of course for you.

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Prep time 2 hrs

Cooking time 20 minutes

Serves 4

Ingredients

  • 600 gms chicken, cubed
  • Juice of 3 lemons
  • 3 large garlic cloves, smashed
  • 2 tbsp olive oil
  • 1 tsp ground turmeric
  • 350gm Lebanese yogurt, natural
  • 1 pinch of saffron threads
  • 2tbsp of warm water
  • salt and pepper
  • garnish slices of red chillies and flat leaf parsley

Method

In a small bowl place the saffron and warm water, leave to infuse for 5 minutes. I infuse the saffron this way as the fats in the   yoghurt can inhibit the saffron from developing its flavour and rich intense colour

In a bowl place the yogurt, oil, garlic, turmeric, lemon juice, salt and pepper, mix to combine the ingredients.

Add the infused saffron to the yoghurt mix, remove some into an additional bowl for dressing the dish later but make sure there is a clove of garlic in it.

Finally add the chicken to the marinade, coating all the pieces. Cover with cling film and place in the fridge to marinade.

After 1hour 50 minutes remove the chicken from the fridge and leave to marinade for a further 10 minutes, this is to take the chill off the chicken and help with the cooking process.

There are two methods of cooking you can use, the first is to griddle the chicken pieces removing some of the marinade or you can bake in the oven at 160c for twenty minutes depending on the size of your chicken pieces.

To serve, dress the cooked chicken with the reserved marinade (NOT the raw chicken marinade!), sprinkle with red chilli slices and torn flat leaf parsley, this dish goes well with pomegranate tabouleh.