21 September 2017Last updated

Food | Recipes

Rustle up these Far Eastern dishes in no time

Duck pancakes, chocolate fortune cookies… raise your dinner game for Chinese New Year celebrations tomorrow

Camera Press
27 Jan 2017 | 12:00 am
  • Duck pancakes

    Source:Camera Press

Duck pancakes

Prep time overnight
Cooking time 2 hours
Serves 6-8

1 duck, rinsed well
For the sauce, mix:
½ cup apple cider vinegar
1 orange, juiced and zested
2 star anise
5 whole black peppercorns
1 tbsp honey
3 tbsp soy sauce
1 tbsp thick soy sauce
1 tbsp teriyaki sauce
For the pancakes:
100g plain flour
1 tbsp cornflour
1 cup milk
1 egg, beaten
1 tbsp sesame oil
2 tbsp butter
10g fresh coriander leaves
To serve:
½ cup plum sauce
2 spring onions, julienned
1 cucumber, julienned

Heat a large pot of water until boiling, submerge the duck in the water and cook for 5 minutes. Remove the duck, drain and pat dry with a paper towel, place on a rack and allow to dry completely. Place the duck on a rack in a roasting tray and brush with all of the sauce. Refrigerate overnight, uncovered.

Preheat the oven to 160°C. Roast the duck for 1½ hours. Remove, allow to cool and then slice into strips. Keep warm.

To prepare the pancakes, sift the flour, cornflour and a pinch of salt into a bowl. In a jug, combine milk, egg, sesame oil and butter. Make a well in the centre of the flour and add the milk mixture. Whisk to combine. Add coriander.

Heat a little oil in a frying pan, ladle ¼ cup batter in, swirl the pan to coat evenly and let it cook for 1-2 minutes on each side. Repeat with remaining batter. To serve, brush pancakes with plum sauce, then top with spring onions, cucumber and sliced duck. Roll up and serve.

Stir-fried chicken


Prep time 20 mins
Cooking time 20 mins
Serves 4

300g noodles
400g chicken, cut in strips
⅓ cup (100ml) sesame seeds
1 tbsp cooking oil
1 red chilli pepper, seeded
1 small cabbage, chopped
1 sweet pepper, cut into strips
1 large carrot, grated
150ml light soy sauce
1 lime, juiced and zested

Cook the noodles according to the instructions on the packet. Rinse in cold water; set aside.

Season the chicken, roll in sesame and swiftly seal in oil with the chilli until golden brown. Drain and set aside.

Stir-fry the vegetables in the same pan over high heat until just cooked but still crisp. Return the chicken to the pan and add the soy sauce, lime zest and juice as well as the cooked noodles. Stir until everything is warmed through and serve.

Noodle salad


Prep time 20 mins
Cooking time 35-40 mins
Serves 8

1kg peeled and cubed butternut
2 onions, peeled, halved and sliced
90ml sunflower oil
4 tbsp brown sugar
400g rice or soba noodles
50ml water
400g broccoli, cut into florets
2 tbsp sesame oil
2 tbsp lime or lemon juice
2 tbsp black sesame seeds
2 tbsp light soy sauce
1-3 red chillies, seeded and chopped
70ml chopped fresh coriander

Place butternut and onion in a roasting pan and add half the oil. Toss to coat. Sprinkle with sugar. Roast in a preheated oven for 35 to 40 minutes until just tender. Toss once during cooking. Remove from oven, drizzle water over and stir carefully.

Meanwhile, boil the noodles according to instructions on the packet and steam the broccoli until al dente. Toss the butternut-onion mixture, broccoli and noodles together. Mix the other ingredients, including the remaining oil, in a bowl and pour it over the noodles. Toss to coat; refrigerate until ready to serve.

Chinese beef with oyster sauce


Prep time overnight
Cooking time 5 mins
Serves 4

2 tsp cornflour
½ tsp Chinese five-spice powder
2 tsp sesame oil
2 tsp beef stock
1 tsp sugar
300g beef sirloin, trimmed and finely sliced
Oil, for deep-frying
3cm fresh root ginger, peeled and finely sliced
2 spring onions, sliced
75g mangetout, ends trimmed
100g oyster mushrooms, sliced
3 tbsp beef stock
2 tbsp oyster sauce

Combine cornflour, five-spice powder, oil, beef stock and half the sugar in a bowl. Add beef and toss to coat well. Cover and leave overnight to marinate. Heat 2-3cm oil in a wok or heavy-based pot and deep-fry the beef for a minute. Remove and drain on paper towel. Carefully pour off oil, retaining 2 tbsp in the wok. When this is hot, stir-fry ginger and spring onions for a minute. Add mangetout and mushrooms and stir-fry for another minute.

Add stock and remaining sugar and stir-fry for 1 minute before adding cooked beef and oyster sauce. Toss well, and serve with sprouts and rice.

Chocolate-dipped fortune cookies


Prep time 20 mins
Baking time about 1 hour
Makes 15

2 large eggs, whites only
3 tbsp butter, melted and cooled
1ml almond essence
75g cake flour
2 tbsp cornflour
105g caster sugar
180g white chocolate, broken into pieces
Powdered food colouring, in your favourite colours

Preheat the oven to 150ºC. Write messages on small pieces of paper and fold them up, ready to put into the fortune cookies. Beat egg whites, butter and essence together until foamy. Sift together cake flour, cornflour, caster sugar and 1ml salt. Stir in 3 tbsp water. Add to the egg white mixture and stir until smooth. Line a baking tray with a silicone baking sheet, or grease the baking tray. Make 10cm circles of the mixture on the baking sheet. (To ensure a good shape, cut 10cm circles from a sheet of acetate. 
Spread about 1 tbsp of the filling into each circle shape. Lift the acetate off to leave the circle shapes behind.) Bake in a preheated oven for 8-12 mins. Watch carefully to ensure they don’t overbake. Remove from the oven and work very quickly. Remove a biscuit from the baking tray. Put a fortune in the middle and fold over, then press the two ends over the side of a glass to form the shape. Put the cookie into a muffin pan until it has hardened. Repeat. Melt the chocolate. Use powdered food colouring to colour the chocolate. Dip the cookies in the chocolate. Dry on a wire rack and store in an airtight container until ready to serve.

Camera Press

Camera Press