Duck breast with Pineapple

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INGREDIENTS

 14oz duck breast 

2 carrots

1 red pepper

1 stick leek

1 red chilli pepper

1 small can pineapples

2dsp soy sauce 2dsp sherry

1dsp ginger powder

salt 
pepper
oil 

INSTRUCTIONS
 Season the duck breast with salt and pepper and make several small cuts into the skin.Heat oil in a pan and fry the duck breast over a high heat for 3-4 minutes with the skin side downwards,turn and fry for another 4-5 minutes.Remove from the pan,put the pan with the fat in it to one side and finish cooking the meat in a preheated oven at 180degrees for another approx.10 minutes until rare to medium,with the skin side upwards.In the meantime,peel the carrots and cut them into thin strips or grate.Wash the red pepper,dab dry,cut into quarters,remove the seeds and cut into strips.Clean the leek and cut into rings.Wash the chilli peppers,remove the seeds and cut into strips.Drain the pineapple in a strainer.Heat the fat in the pan again and saute the carrots,red pepper,leek and pineapple in it.Add the chilli pepper and ginger,soy sauce,sherry and possibly a little water.Cut the duck breast in diagonal slices and add to the pan.Season to taste and serve immediatlely.

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Lamb With Cashew Cream Sauce

INGREDIENTS:

 1 3/4ib lamb off the bone

 4fl oz weak meat stock

4oz cream

 2oz cashew kernels

 4 green cardamom pods

 3 onions

 2 cloves garlic

 2 cloves

 1/2 stick cinnamon

 2dsp butter

 2dsp oil

 1tsp coriander powder

 1tsp cumin powder

 1 pinch cayenne pepper

 a few saffron stigmas

 salt

INSTRUCTIONS:

Wash the lamb under cold water,dab dry,remove fat and sinews and cut into strips.Chop the cashew kernels coarsely with a large knife.Crush the cardamom pods slightly with a heavy knife.Peel and finely dice the onions.Peel and crush the garlic.Heat the butter and oil in a large pan,fry the cardamom,cloves,cinnamon stick,coriander,cumin and cayennepepper in it for approx 1 minute.Add the lamb with onions and garlic and fry briefly over a high heat.Ladle off 1-2dsp of the stock,dissolve the saffron in it and add to the pan.Pour on the remaining stock.Add the cashew kernels.Put the lid on the pan and cook for approx 40 minutes over a low heat.Stir in the cream,season with salt.Cover the pan again and simmer for another 30 minutes.The meat should be tender at the end.Season and serve.


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Lentil balls with coconut chutney

Ingredients:

9oz red lentils
2 shallots
2 cloves garlic
1 red chilli pepper
1 green chilli pepper
1 stick lemon grass
1dsp flour 1tsp baking powder
1tsp fennel seeds
salt
oil for frying

For the coconut chutney
5oz yoghurt
4oz grated coconut
1/2 bunch coriander
1 shallot
2-3tsp sesame oil
1/2tsp chilli powder
salt





Instructions:

Soak the lentils overnight.Next day,pour through a strainer and leave to drain thoroughly.In the meantime,prepare the coconut chutney first.Put the yoghurt and grated coconut in a mixing bowl.Wash the coriander,shake it dry and pluck the leaves from the stalks and add to the yoghurt/coconut mixture.Peel the shallot,chop into coarse pieces and add to the bowl.Puree all the ingredients with a hand blender and stir the sesame oil in carefully,if the chutney is to solid,simply stir in 1-2dsp,hot water.Season with chilli powder and salt and put in the fridge.

Put the drained lentils in a high bowl.Peel and coarsely dice the shallots and add to the lentils.Peel and crush the garlic and add to the lentils.Wash and halve the chilli peppers,remove the seeds,cut into strips and add to the ingredients.Remove the top and bottom ends of the lemon grass,wash,chop finely and add to the ingredients.Puree finely with the hand blender.Stir in the fennel seeds and salt.Mix the flour and baking powder and work into the other ingredients to produce a dough which can be kneaded.Roll into walnut sized balls with wet hands.Heat the oil in a pan and fry the lentil balls until golden yellow.Serve together with the coconut chutney.