Roasted Duck Breast with Broccoli
Duck is a protein we very often order in restaurants but don't attempt to cook ourselves. It's incredibly easy if you follow our guidelines and timing. It has a wonderful rich, earthy flavour and can be used in many different cuisines.
Serves 2
Ingredients
1 duck breast of 370g
4 tablespoons spelt
1 broccoli
1 clove garlic
1 red chilli
4 tablespoons olive oil
1 tablespoon Worcestershire sauce
salt and pepper
Method
Preheat the oven to 180 °C. Bring 2 pots of water to the boil. Cut the broccoli into florets. Place the spelt in one of the pans boiling of water and cook gently for 15 minutes. Add salt the other pot and boil the broccoli for 1 minute. Scoop the broccoli out of the pan and plunge into a bowl with cold water (this will ensure the bright green colour is kept). Drain the spelt and set aside.
Heat a frying pan over medium-low heat. Score the fat of the duck diagonally. Be careful! Ensure that you do not cut through to the meat. Season with salt and pepper.
Fry the duck breast in a dry frying pan, skin-side down, until golden brown and crispy, about 5 minutes. Turn the duck breast and fry for a further 1 minute on the meat side. Remove from the pan and place in a roasting dish.
Pour the fat off from the frying pan and add the Worcestershire sauce and 2 tablespoons olive oil to the pan and turn off the heat. This is the sauce to serve with the duck. Place the duck in the oven and roast for about 8 minutes until pink in the centre. Set aside and allow to rest for 5 minutes.
Finley chop the garlic and chilli. Heat a frying pan with 2 tablespoons olive oil and fry the garlic and chilli quickly (don’t allow it to turn brown or else it will taste bitter). Add the drained broccoli and spelt. Frying until the ingredients are heated through. Season with salt and pepper.
Slice the duck into ½ cm pieces. Divide the broccoli and spelt between 2 plates. Lay the sliced duck on top. Spoon over the sauce and serve.
Nederlands
voor 2 personen
Ingrediënten
1 tamme eendenborstfilet
4 eetlepels spelt
1 broccoli
1 teen knoflook
1 rode chilipeper
4 eetlepels olijfolie
1 eetlepel Worcestershiresaus
zout en peper
Bereiding
Verwarm de oven voor op 180 °C. Breng 2 pannen met water aan de kook. Snijd de broccoli in stukjes. Doe de spelt in een pan en kook voor 15 minuten. Voeg zout toe aan de andere pan en kook de broccoli voor 1 minuut. Schep de broccoli uit de pan en doe het in een kom met koud water (blijft de kleur mooi). Giet de spelt af en zet opzij.
Verwarm een koekepan op medium-laag vuur. Kerf het vet van de eendenborst in diagonale vlakjes. Pas op! Kerf alleen in het vet en niet in het rode vlees. Bestrooi de eend met zout en peper.
Bak de eendenborst in een droge pan op de huidzijde goudbruin en krokant in ongeveer 5 minuten. Draai de filet om en bak nog 1 minuut op de vleeszijde. Haal filet uit de pan en doe in het een ovenschaal.
Giet het vet uit de pan en voeg de Worcestershiresaus toe samen met 2 eetlepels olijfolie en zet het gas uit. Dit is nu de saus. Doe de eend in de oven en rooster voor ongeveer 8 minuten totdat deze rose van binnen is. Zet opzij en laat rusten voor 5 minuten.
Hak de knoflook en chilipeper fijn. Verwarm een koekenpan met 2 eetlepels olijfolie en bak de knoflook en chili kort aan (laat het niet bruin worden anders smaakt het bitter). Voeg de afgegoten broccoli en spelt toe. Bak totdat ingredienten goed warm zijn. Breng op smaak met zout en peper.
Snijd de eend in plakjes van ½ cm. Verdeel de broccoli en spelt over 2 borden. Leg de gesneden eend er bovenop. Lepel de saus er overheen en serveer.
Tequila Chicken with Grapefruit Salad
The wonderful flavours of Mexico, Tequila, chilli and coriander marry unbelievably well in this home-style dish.
Serves 2
Ingredients
6 chicken thighs
2 limes
1 green chilli pepper
2 cloves garlic
1 small bunch coriander
2 ruby grapefruit
1 small bunch mint
1 bunch watercress
1 bunch French radishes
75ml Tequila
2 tablespoons olive oil
1 teaspoon whole grain mustard
salt and pepper
Method
Preheat an oven to 220°C. Rinse the limes. Finely chop the chilli, garlic and coriander. Grate the zest from the limes.
Place the chicken thighs in a bowl with the lime zest, garlic, coriander and chilli. Squeeze the juice of 1 lime over the chicken and add the tequila, salt and pepper. Mix all the ingredients well together.
Place the chicken thighs in a roasting dish and roast in the oven for 30-35 minutes.
Peel the grapefruit and thinly slice. Pick the mint leaves, cut the stalks off the watercress and remove the leaves from the radishes. Wash the radishes and cut lengthways in quarters. Add them to the watercress along with the mint leaves and grapefruit slices.
Mix 2 tablespoons olive oil with 1 teaspoon grain mustard and the juice from the remaining lime; mix through the salad. Divide between 2 plates, lay the chicken on top and serve.
Nederlands
voor 2 personen
Ingrediënten
6st kippendijen
2 limoenen
1 groene chilipeper
2 teentjes knoflook
1 klein bosje koriander
2 ruby grapefruit
1 klein bosje munt
1 bos waterkers
1 bos Franse radijsjes
75ml Tequila
2 eetlepels olijfolie
zout en peper
1 theelepel grove mosterd
Bereiding
Verwarm de oven voor op 220C. Was de schil van de limoenen. Snijd de chilipeper, de knoflook en koriander fijn. Rasp de schil van de limoenen.
Doe de kippendijen in een kom met limoenrasp, knoflook, koriander en chilipeper. Knijp 1 limoen uit over de kip en voeg tequila, zout en peper toe naar smaak toe. Meng alles goed door elkaar.
Leg de kippendijen in de ovenschaal en zet deze in de oven voor 30-35 minuten.
Schil de grapefruit en snijd het in dunne plakjes. Pluk de muntblaadjes, snijd de steeltjes van de waterkers en haal de blaadjes van de radijsjes. Was de radijsjes en snijd ze overlangs in vieren, voeg ze toe aan de waterkers met de muntblaadjes en de grapefruitplakjes.
Meng 2 eetlepels olijfolie met 1 theelepel mosterd, sap van de resterende limoen naar smaak en meng dit door de salade.
Verdeel de salade over 2 borden en leg de kip er bovenop.
Chilli Duck Stir Fry
With the end of summer nearing, we're still looking to eat light dishes but now with a little spice to warm us. We've added duck to this stir fry instead of the usual beef, pork or chicken for something a little different.
Serves 2
Ingredients
1 duck breast of 350g
1 red chilli
1 small bunch basil
2 tablespoons chilli bean sauce
200g jasmine rice
2 bok choy
3 tablespoons sesame oil or olive oil
1-2 tablespoons soy sauce
salt and pepper
Method
Bring a pan of salted water to the boil and add the jasmine rice. Simmer gently until cooked, about 12 minutes. Drain the rice off through a sieve and keep the rice warm over a low heat by placing the sieve above the pan filled with a layer of water and covering with a lid. Finely chop the red chilli; cut off and discard the base of the bok choy and chop the rest into 2 cm-thick pieces.
Season the duck breast with salt and pepper. Make diagonal scores into the duck fat, being careful not to cut into the meat.
Heat a frying pan over medium heat and fry the duck breast, fat side down, until golden (until the fat is almost all rendered down). Turn the duck over and fry for a further 1 minute. Set aside on a plate and cover with aluminium foil.
Heat a wok over medium heat with 2 tablespoons olive or sesame oil. Stir fry the boy choy for 5 minutes. Thinly slice the duck breast and add to the wok together with the chilli bean sauce.
Stir the basil leaves through the bok choy. Divide the rice between 2 bowls. Spoon over the duck stir fry and serve.
voor 2 personen
Ingrediënten
1 eendenborstfilet van 350gr
1 rode chilipeper
1 klein bosje basilicum
2 eetlepels chili beansaus
200gr jasmijnrijst
2 paksoi
3 eetlepels sesamolie of olijfolie
1-2 eetlepels sojasaus
zout en peper
Bereiding
Breng een pannetje water met zout aan de kook en kook de jasmijnrijst in 12 minuten gaar. Giet het water van de rijst af door een zeef en houd warm boven een pannetje met kokend water. Snijd chilipeper fijn. Snijd onderkant van paksoi af, snijd daarna in grove stukken van 2 cm dik.
Bestrooi de eendenfilet met zout en peper. Snijd vetkant diagonaal in, pas op dat je met het snijden niet door het rode vlees gaat.
Verwarm een koekenpan op medium vuur en bak hierin de eendenfilet op vetzijde goudbruin (totdat vet bijna uitgebakken is). Draai filet daarna om en bak nog 1 minuut. Zet opzij op een bordje afgedekt met aluminiumfolie.
Verwarm de wok op medium vuur met 2 eetlepels olijfolie of sesamolie.Wok de paksoi voor 5 minuten. Snijd de eendenfilet in dunne plakjes en voeg toe aan de wok samen met chili beansaus.
Verdeel de rijs tover 2 kommen. Schep de basilicumblaadjes door de paksoi. Verdeel de stir-fry over de rijst en serveer.
Thai Steamed Fish
A healthy and flavourful way of cooking fish. Steaming in a parcel retains all the flavours and freshness without the addition of extra fat.
English
Serves 2
Ingredients
2 haddock fillets of 150g each
10g minced ginger (about a 4 cm piece of fresh ginger)
1 garlic clove
1 red chilli
1 lime
3 baby bok choy
160g basmati rice
2 tablespoons soy sauce
olive oil, a drizzle
Method
Preheat an oven to 180 °C. Finely chop the garlic and red chilli.
Tear 2 large pieces of aluminium foil. Grease each with a little olive oil and lay the fish fillets on top. Scatter with the ginger, garlic and chilli. Grate the lime zest. Sprinkle the lime zest and juice over the fish.
Cut the bok choy in quarters and lay around the fish. Pour the soya sauce over and seal the foil forming a loose package.
Bring a pan of water with some salt to the boil. Scatter in the basmati rice and cook for 8-10 minutes. Drain the rice and leave to stand, covered, to steam.
Transfer the foil packages to a baking tray and place in the oven for 15-20 minutes.
Divide the rice between 2 plates. Remove the foil packages from the oven and open carefully. Lay the fish fillets on the rice, arrange the boy choy around and spoon the juices over.
Delicious served with crispy prawn chips.
Nederlands
voor 2 personen
Ingrediënten
2 schelvisfilets a 150 gr per stuk
10g gemberpuree (een stukje gember van 4 cm)
1 teen knoflook
1 rode chili peper
1 limoen
3 baby paksoi
160 g basmati rijst
2 eetlepels soja saus
olijfolie, een scheutje
Bereiding
Vewarm een oven voor op 180 ° Hak de knoflook en rode chili peper fijn.
Neem 2 grote stukken aluminiumfolie. Invetten met een beetje olijfolie en plaats de visfilets erop. Bestrooi de filets met de gember, knoflook en chilipeper. Rasp de schil van de limoen erover heen. Druppel limoensap erover heen.
Snijd de paksoi in vieren en leg het rond en op de filets. Giet de soja saus over de paksoi en vouw het aluminiumfolie losjes dicht.
Zet een pan water met wat zout op voor de rijst. Strooi basmati rijst in kokend water voor ongeveer 8 min. Giet de rijst af en laat afgedekt staan.
Zet de pakketjes op een bakplaat en vervolgens in de oven voor 15 -20 min.
Verdeel de rijst over twee borden. Haal de pakketjes uit de oven en maak voorzichtig open. Leg visfilets op de rijst, verdeel de paksoi over de borden en giet de heerlijke sappen erover heen.
Heel lekker geserveerd met kroepoek.
Thai Salad with Grilled Sausages
Sausages are great eaten in a bun as a hotdog or served with mash or lentils. This recipe is definitely a lot lighter and suits warm sunny days. The addition of chilli and sweetness make it a joy to eat.
English
serves 2
Ingredients
4 spicy sausages
1 lime
1 butter lettuce
1 small bunch basil
1 small bunch mint
5 spring onions
1 red chilli
2 tablespoons sunflower oil
1 tablespoon soft brown sugar
1 tablespoon fish sauce
1 tablespoon sesame oil
salt and pepper
your favourite chilli sauce (optional, to serve on the side)
Method
Heat a frying pan or grill pan on medium-high heat. Add 1 tablespoon sunflower oil to the pan and fry the sausages on all sides until golden brown, about 12 minutes. Finely grate the lime zest.
Make the dressing by mixing together the soft brown sugar, 1 tablespoon sunflower oil, sesame oil, fish sauce, zest and juice from the lime and ½ the red chilli which has been finely chopped.
Finely slice the spring onions and pick the mint, basil and butter lettuce leaves.
Mix the dressing through the salad and herbs. Divide between 2 plates and slice the sausages diagonally in thirds. Place them on top of the salad and serve. Optional: serve with chilli sauce on the side.
Nederlands
voor 2 personen
Ingrediënten
4 pittige worstjes
1 limoen
1 kropsla
1 klein bosje basilicum
1 klein bosje munt
5 bosuitjes
1 rode chilipeper
2 eetlepels zonnebloemolie
1 eetlepel bruine basterdsuiker
1 eetlepel vissaus
1 eetlepel sesamolie
zout en peper
je favorite chilisaus (eventueel om te serveren in een klein kommetje)
Bereiding
Verhit een koekenpan of grillpan op middelhoog vuur. Voeg 1 eetlepel zonnebloemolie toe en bak of grill de worstjes aan alle kanten goudbruin, ongeveer 10-12 minuten. Rasp de limoen.
Meng de suiker, 1 eetlepel zonnebloemolie, sesamolie, vissaus, rasp en sap van de limoen en ½ fijn gehakte chilipeper door elkaar.
Snijd de bosuitjes fijn, pluk de blaadjes van de munt, basilicum en kropsla.
Schep de dressing door de salade en kruiden. Verdeel de salade over 2 borden en snijd de worstjes schuin in drieën. Plaats ze bovenop de salade en besprenkel eventueel met chilisaus.
Roasted Chicken Wings with Blue Cheese Dip and Apple-Celery Slaw
Feel-good weekend food!
English
Serves 2
Ingredients
500g chicken wings
50ml hot chilli sauce
1 head celery
1 apple
1 small red onion
50g blue cheese
125ml crème fraiche
2-3 tablespoons mayonnaise
about 2 tablespoons white wine vinegar
salt and pepper
Method
Preheat the oven to 200° C. Mix the chicken wings together with the chilli sauce in a roasting dish and season with salt. Place in the oven and roast for 30-40 minutes.
Mash the blue cheese with a fork and stir through the créme fraiche. Season with salt and pepper and a splash of white wine vinegar, if required.
Finely slice the celery on the diagonal. Slice the apple into thin strips (julienne), and finely slice ½ the red. Mix these ingredients together with the mayonnaise, 1 tablespoon white wine vinegar, salt and pepper.
Take a wooden board or serving dish. Place on a bowl of blue cheese dip, the apple-celery slaw and pile up the chicken wings. Dig in!!
Nederlands
voor 2 personen
Ingrediënten
500g kipvleugels
50ml chilisaus
1 stronk bleekselderij
1 grote appel
1 kleine rode ui
50g blauwe kaas
125ml crème fraiche
2-3 eetlepels mayonaise
ongeveer 2 eetlepels witte wijnazijn
zout en peper
Bereiding
Verwarm de oven op 200° C. Meng de kipvleugels met de chilisaus en wat zout en doe ze in het ovenschaaltje, rooster voor 30 tot 40 minuten.
Maak de blauwe kaas fijn met een vork en meng de crème fraiche er doorheen. Breng op smaak met zout en peper en een scheutje witte wijnazijn, indien nodig.
Snijd de bleekselderij schuin in dunne plakjes. Snijd de appel in dunne reepjes ( julienne), ½ van de rode ui in dunne ringetjes. Meng dit alles in een kom met de mayonaise, 1 eetlepel witte wijnazijn, zout en peper.
Neem een plank of schaal en plaats kommetje met blauwe kaasdip, appel/bleekselderij “slaw” en kipvleugels er bovenop. Geniet!!
Coconut Lime Chicken with Rice
An easy and healthy dish which is light and full of zingy flavours. A satisfying weekday recipe.
Serves 2
Ingredients
150g jasmine rice
400 g chicken thighs, boned
2 baby gem lettuce
1 small tin coconut milk
2 limes
15 g mint
1 red chilli pepper
olive oil (3 tablespoons)
salt
pepper
fish sauce
Method
1
Preheat the oven to 200° C. Bring a pan of salted water to the boil. Add the rice and cook for 10 minutes. Drain the rice off through a sieve; add a small amount of water to the pan. Set the sieve over the pan, cover with a lid and allow the rice to steam over a low heat.
2
Finely chop the red chilli. Place the chicken in a bowl, drizzle over 2 tablespoons olive oil, season with salt and pepper, squeeze over the juice from the lime and add half he chopped chilli. Heat a grill pan over high heat and grill the chicken thighs on both sides. Place the chicken in a roasting dish and roast in the oven for 20 minutes.
3
Finely chop the mint. In a bowl, mix together 120 ml coconut milk, the juice of half the second lime, fish sauce to taste, the chopped mint and remaining chopped chilli. Click the leaves off the baby gem lettuce.
4
Lay the baby gem leaves in a serving bowl. Spoon the rice on top. Slice the chicken diagonally into pieces and place on top of the rice. Spoon over the coconut dressing and serve.
Chicken Tikka Masala
This is one of our favourite 'Indian' dishes. It's easy to make with readily available ingredients and it's always a crowd pleaser. We say Indian in inverted commas, as it's origins are not quite known. It's thought that it originated in Glasgow in the 1970's. The story goes: "On a typical dark, wet Glasgow night a bus driver coming off shift came in to the Shish Mahal restaurant and ordered a chicken curry. He sent it back to the waiter saying it was dry. At the time the owner had an ulcer and was enjoying a plate of tomato soup. So he said to the chefs why not put some tomato soup into the curry with some spices. It was sent back to the table and the bus driver absolutely loved it. He and his friends came back again and again and since then it was put on the menu."
Serves 4
Ingredients
sunflower oil
2 large onions, peeled and sliced
1 red or green chilli
5 cm piece fresh ginger, peeled
2 garlic cloves, peeled
1/2 teaspoon chilli powder
1 teaspoon turmeric
2 teaspoons garam masala
1 tablespoon brown sugar
1 small tin tomato puree
2 tins peeled tomatoes
1 kg boned and skinned chicken thighs, cut into cubes
10 curry leaves (optional)
4-6 tablespoons natural yoghurt
bunch fresh coriander, chopped
steamed rice, naan bread and poppadums, to serve
Method
Finely slice the onion. Heat 2 tablespoons sunflower oil in a pan. Add the onions and fry on a medium-low heat for a good 15-20 minutes until they become soft and caramelised. In the meantime, deseed and chop the chilli, ginger and garlic. Add to the pan with the onions and fry for a further 2 minutes.
Add the chilli powder, turmeric, garam masala and sugar to the onions and fry for 1-2 minutes. Add the the tomato puree and fry for a further 1-2 minutes. Add the tinned tomatoes and simmer for about 10 minutes. Place the sauce in a bowl or a jug and blend with a Bamix (stick blender) until smooth.
Add 1 tablespoon sunflower oil to the same pan you cooked the sauce in and fry the chicken pieces until lightly coloured, about 5 minutes. Pour in the blended sauce and curry leaves, if using, and some salt and simmer, covered, for about 20 minutes until the chicken in cooked through and tender.
Stir the yoghurt and half the coriander through the tikka masala. Garnish with the remaining coriander and serve with steamed rice, naan breads and/or poppadums.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Spaghetti Vongole
Serves 4
Ingredients
400 g spaghetti
1 kg vongole or clams
1 red chilli pepper
3 cloves garlic
1 bunch parsley
olive oil
120 ml white wine
salt and ground black pepper
Method
Place the vongole in a bowl of cold water to soak. Bring a pot of salted water to the boil for the pasta. Remove the seeds from the chilli and chop finely together with the garlic.
Place the pasta in the pot of boiling water and cook for about 10-12 minutes until al dente.
In the meantime, begin with the sauce. Drain the water from the vongole. Heat a pan with 4 tablespoons olive oil over medium heat. Add the chilli and garlic and fry for 1 minute, being careful not to burn the garlic. Add the vongole and white wine. Mix well, bring to a boil and cover the pan with a lid. Cook the vongole for about 3-5 minutes until they have all opened, shaking the pan every so often.
Finely chop the parsley and stir through the vongole. Season with salt and pepper. Drain the spaghetti and combine with the vongole. Divide between 4 plates and finish with a good drizzle of olive oil.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours