13 October 2010

Leftover duck and glass noodle salad

{A retrospective post from October 2010}

qwack qwack

I had some leftover "Siew nyap" or Chinese roast duck from the local BBQ house.

Decided to make a random glass noodle salad to noms it with - green beans, cucumber, lime juice, soy, chilli (too much!), garlic, ginger and a sprinkle of sugar. Basically, just shredded the duck meat, skin on whilst setting the glass noodles in a large dish of cold water to soak, cut the vegies on a sharp angle, then mixed the whole lot together. A gentle nuke in the microwave just to warm it through and hey presto! classy leftovers to snack on, or refridgerate to bring to work where it can be gently nuked and you can feel smug about a bit of comfort on your break...

31 March 2010

Celeriac: Funny name, crazy hairstyle. Kind of like me!

**backdated post

I first received my education in the joys of celeriac eating celeriac remoulade out at restaurants. Heaven. The firm, crispy texture and crunch, the elegant way the strands swirl around when they are plated and the taste, oh the taste of fresh! In my research I have found a couple of great recipes on taste.com.au and even the Rockpool website.

I've also found that it gives mash a lift and an interest, making roast dinners even more delectable - especially if you boil it with some milk added to the water (a tip I remember from television cooking shows but I cannot for the life of me remember which one - perhaps Ready Steady Cook but don't quote me). It took a bit of trial and error but for a small-medium saucepan of water with one celeriac as pictured (with the green hair and skin sliced off) and 1:1 potato, I add 1/4-1/2 a cup of milk to the water, prior to the milk you might normally add to a simple potato mash. Divine! Not that it's particularly obvious from a photograph... but trust me, give it a try with your next lamb (or any other) roast dinner and thank me later...