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FareShare Gazette -- April 2012 Recipes

A home-style FareShare Gazette -- April 2012 Recipes made with Fresh Thin Chinese Wheat Noodles, Sesame Oil Plus, Sesame Oil, Smooth Peanut Butter, and Soy Sauce. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 1 tsp
• 3 tbsp
• 1/2 cup
• 3 tbsp
• 2 1/2 tbsp
• 1 1/2 tbsp
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 1/2 cup
• 1/4 tsp
• 1/3 cup
• 1 cup
• 4 tsp
• 3 tbsp
• 1 tbsp
• 1 tsp
• 1 tsp
• 1/2 cup

Method (preview)

1. 1

   Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes.

2. 2

   Drain in colander, rinse with cold water, drain again.

3. 3

   In bowl, toss noodles with 1 teaspoon sesame oil.

4. 4

   Refrigerate.

5. 5

   Lightly toast sesame seeds in dry skillet.

6. 6

   In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, 1/2 cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil.

7. 7

   Process until smooth.

8. 8

   Sauce should be highly seasoned and pourable.

9. 9

   Refrigerate.

10. 10

    3. Divide noodles among 4 bowls, and pour sauce over them. Sprinkle scallion greens and remaining sesame seeds on top.

11. 11

    Heat oven to 275F.

12. 12

    Beat 4 egg whites and 1/4 teaspoon cream of tartar until foamy.

13. 13

    Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy, about 10 minutes.

14. 14

    Do not underbeat.

15. 15

    Bake 1 hour.

16. 16

    Remove from oven; cool away from any drafts.

17. 17

    Beat egg yolks in a small mixer bowl until light and lemon coloured.

18. 18

    Mix sugar, salt, lime juice and egg yolks in a saucepan.

19. 19

    Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.

20. 20

    Cool; stir in food colour.

21. 21

    In a chilled bowl, beat whipping cream until stiff.

22. 22

    Fold in lime mixture and grated lime peel.

23. 23

    Pile into meringue shell.

24. 24

    Refrigerate at least 4 hours.

25. 25

    Using a small sharp knife cut deep slashes in the skin of the duck to make a diamond pattern.

26. 26

    Place the duck breasts in a wide nonmetallic dish.

27. 27

    Mix together the garlic, sugar, lime juice, soy sauce and chili sauce; spoon over the duck breasts, turning well to coat them evenly.

28. 28

    Cover the dish with plastic wrap and leave to marinate in the refrigerator for at least 3 hours or preferably, overnight.

29. 29

    Drain the duck, reserving the marinade.

30. 30

    Heat a large, heavy-based pan until very hot and brush with the oil.

31. 31

    Add the duck breasts, skin side down; cook for 4 to 5 minutes until the skin is browned and crisp.

32. 32

    Pour off the excess fat.

33. 33

    Turn the duck breasts and cook on the other side for 2 to 3 minutes to brown.

34. 34

    Add the reserved marinade, plum jam and stock; simmer for 2 minutes.

35. 35

    Adjust the seasoning and serve hot with the juices spooned over.

36. 36

    Cook's Tip: If you prefer to reduce the overall fat content of this dish, remove the skin from the duck breasts before cooking and reduce the cooking time slightly.