Roast Duck in Red Curry

Serves 4

Ingredients:

40ml cooking oil
90g Red Curry Paste
1.5 l coconut milk
300g roast duck deboned and cut into slices
250gm chicken stock
12 eggplant
10 cherry tomato
2 kaffir lime leaf
10g palm sugar
60ml fish sauce

Method

1. Heat wok with cooking oil and stir fry the red curry paste until fragrant.Add in half the coconut milk and stir constantly until red oil rises to the surface.

2. Add the roast duck slices and stir for 1 minute.Transfer the mixture into a pot and add the remaining coconut milk and chicken stock.

3. Add in the eggplant,tomato,kaffir lime leaf,palm sugar and fish sauce and continue cooking intil curry comes to a boil.

4. Turn off the heat and ladle curry onto srving dish and serve.

Flank Steak with Pomegranate Glaze on Beand & Onion

Serves 10


Ingredients;

10 Flank Steak (220gm ea)
1kg Green Beans
600gm Sliced Spanish Onions

Pomegranate Glaze

Equal part measurement (250gm) each of the following;

Red wine
Sugar
Pomegranate Juice
Balsamic Vinegar

Method;

For the Glaze ;

1. Heat the red wine and sugar in a pan until syrupy.Add the pomegranate juice and balsamic vinegar and simmer and let it reduce till 2/3 .Remove from heat and let cool.

For the Onion;

1. Slice the onion into 1/4 inch thickness .Spread the onion onto a baking tray and toss with olive oil.Season with salt & pepper. Transfer the tray to a preheated oven at 200 degrees C and bake for 15 mintues ot thill brown.

Season the flank steak with salt & pepper then grill on a hot charcoal grilll intil charred on both sides.Transfer the steak onto a baking tray and drizzle over the glaze.Place in a preheated oven at 190 degress C and bake for 10 minutes that should give you a medium rare doneness.Remove a dn set aside to rest for 5 mintues.

Place the onion and blached greed beans onto each serving plate and top with the baked flank steak and drizzle with the glaze.