Sourdough Loaf cooked in the Breadmaker - my unique creation.

Bring our your bread maker, dust it off and cook a perfect sour dough loaf in it, overnight.

The benefits of sourdough bread are myriad but essentially -

Sourdough bread is more digestible than normal white bread and more nutritious as well.
Lactic acids in the sourdough bread ensure the vitamins and minerals in the flour are
more available to your body by helping to neutralise the phytates in flour
that would inhibit their absorption.
 The sour dough bread is more digestible and less likely to cause food intolerance issues.
The acids also slow down the rate at which glucose is released into the blood stream
which lowers the bread's GI (glycaemic index).

There was not a recipe for sour dough loaf in any recipe book I have, 

so it seemed sensible to prepare it as normal, let it rise overnight in the tin, 

so the wild yeast could further ferment.

Then I baked as per any bread loaf after eight hours.

Sour Dough Breadmaker Loaf

Place 200g sourdough starter in a bowl

Add 300ml cold filtered water

400g plain flour (I use bakers flour)

1 teaspoon salt

1 teaspoon white sugar

Mix all together lightly in a bowl until just combined.

Place into the bread maker tin provided that is inserted in your bread maker.

Put into bread maker, click into place, choose setting (crusty)
and set timer so it is baked and finished for your 7am breakfast.

* Makes 750g loaf

This dough needs to rest for at least 8 hours before baking (up to 12 hours is okay).

Next time I will use the bread maker unit to initially mix the dough, then have a delayed start so it will still bake eight hours later.

The resulting loaf is light but with the unique sour dough texture you expect from sour dough.

We ate it fresh for two days and toasted on the third day.

Bon appetito, Enjoy Merryn

Saint Fanourios Cake

On Guard! 

This praying mantis (also known as stick insect) is scarily adorable.

Imagine the patience it would take to hold this pose for hours.

He was only 2.5cm long and so beautiful.

My husband brought back recently a cake from a lovely bakery in Bulahdelah, ripe with walnuts and spices and I was reminded of this recipe given to me by an old Greek friend.  Not that I have lost anything yet but this cake is a Greek tradition as Saint Fanourios is the finder of lost objects and his Saints day is on August 27.  He can also apparently reveal the destiny of unmarried girls.  To petition the saint this ceremonial cake known as fanouropita must be presented as well as a votive offering and a silver effigy of the lost object.

I have actually lost my husband who is away for a week but I don't think cooking this gorgeous cake will bring him back any earlier than planned.  In fact I find every night these last four nights when the children are in their rooms and I am alone that I am keeping very busy, cooking and creating lotions with the television on in the background or talking with friends on the phone and staying up much later than normal.
What a  productive week it has been, the time is passing by quickly and hubby will be home very soon.
It may be that the magic of the fanouropita is working to bring him back quicker than expected.

I love reading about the Greek mythology, folk lore and saints, they have so much tradition.

When the tradition includes such heavenly delights as this one, it is even more enjoyable.

Saint Fanourios Cake

1 1/2 cups self raising flour

1 1/2 cups walnuts, coarsely chopped

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 cup freshly squeezed organic orange juice

4 tablespoons brandy

1/2 cup vegetable oil

4 free range eggs

1 1/2 cups castor sugar

Prepare a 20 x 30cm baking pan with melted butter and flour, or line with baking paper.
Preheat oven to 180 C (350 F).
In a large bowl combine flour, walnuts, cinnamon and cloves.
Blend the orange juice, brandy and oil together until well combined.
In another bowl beat the eggs and castor sugar together until fluffy.
Pour the liquid ingredients over the flour mixture and gently fold through until combined.
Pour into the prepared pan and bake for approx 45 minutes or until a skewer inserted comes out clean.
Remove from oven and let rest 10  minutes before turning out onto a wire rack to cool.
Dust with sifted icing sugar to serve.

Buon appetito, enjoy Merryn

I hope, that whatever you have lost, will now be found again.

Chicken, Leek and Mushroom Pie

Full of flavour Chicken and Leek Pie

I often plan dinners ahead, although food being an emotional enjoyment is also often decided daily.

On this Monday I had planned to cook a chicken and leek pie that evening, after work.

On this day while having my morning caffe latte and browsing the day's emails 

I was fortunate to find and read Billy Law's latest post featuring 

a game-of-thrones-faux-pigeon-pie and I highly recommend you have a look as well.

I was not quite inspired enough to cook all of the trimmings, time is precious after work!

Billy's recipe was adapted to suit my ingredients and the time available.  It was a huge success.

Short crust pastry with Lard
500g all-purpose plain flour, extra for dusting
150g cold unsalted butter, cut into small cubes
100g lard
1/4 cup cold water

Place flour, butter and lard into a food processor.  Blend until it just looks like breadcrumbs.

Lightly pulse, adding the water in a stream until it comes together as a ball.  

Place in bowl, cover with plastic wrap and refrigerate for 30 minutes.

Chicken and Leek Filling

2 tablespoons butter

2 big leeks, white part only, thinly sliced
350g  white mushrooms, thinly sliced

900g chicken thigh fillets, diced into 1 - 2cm cubes

2 tablespoons butter, extra

¼ cup all-purpose plain flour200ml Chicken Stock

200ml cream

1 tablespoon flat leaf parsley, finely chopped
1 tablespoon dried oregano
2 tablespoons chopped fresh thyme (or 1 tablespoon dried)

salt and white pepper
1 egg

Melt butter in a large heavy based  frying pan over medium heat, add 2 tablespoons butter, the leeks and mushrooms, sauté for 5 minutes.  Add the chicken pieces and fry another 10 minutes or until the chicken is cooked through.  Sprinkle the flour over this mixture and cook for a further couple of minutes. Gradually stir in the hot stock sitrring constantly, then add the cream. Add herbs and simmer gently over low heat until the mixture has thickened.    Season with salt and white pepper.  Allow to cool slightly.

Preheat oven to 200 celsius.

Take 2/3 of the lard pastry and roll pastry out until it is wide enough to cover the bottom and sides of a 20-cm springform tin. Place a sheet of baking paper on top of the pastry and fill with baking beans (weights to stop pastry rising) then cook for 20 minutes.  

Remove and take away the paper and weights.  Bake for another 10 minutes.  Remove from oven.

Fill pastry case with chicken, leek and mushroom filling.

Roll out the remaining pastry and cover the pie with this lid, squeezing the lid to the sides to seal the pie.

Beat an egg with a little milk and brush the pie with this egg wash.

Place the pie on a baking tray, bake pie in oven for 35 - 40 minutes. 

Remove and let rest for 5 - 10 minutes.

Buon appetito, enjoy. Merryn

Paris Brest

A delightfully stunning dessert

This is a simple yet elegant dessert.

Everyone likes pastries and filled with creme patisserie

this is  gorgeous.

There is so much fun in baking to keep one amused and the family, well fed.

Paris-Brest

Choux Pastry:

1 cup plain flour

pinch of salt

6 tablespoons (85 grams) unsalted butter

1/2 cup (125 ml) whole milk

1/2 cup (125 ml) water

4 large eggs, lightly beaten

For glazing:

1 egg, beaten

1/2 cup (50 grams) shaved almonds  (I used chopped almonds)

Preheat oven to 400 degrees F (200 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Draw an eight inch (20 cm) circle on the parchment paper to use as a guide when piping the choux pastry.  Pipe the pastry onto the unwritten side of paper and place on a baking tray.

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter, milk, and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon, quickly stir in the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball.  Let cool.
When the dough is lukewarm, start adding the eggs, one at a time, and beat with a spoon until it is incorporated.  Continue until all eggs have been added and the dough is smooth

Transfer the dough to a large piping bag fitted with a large plain nozzle.  Pipe a 2.5cm  thick ring of dough on the paper 20cm circle.  Pipe another thick ring inside the first ring, making sure the rings of dough are touching. Pipe another dough ring on top of both of the lines, continuing until all mixture is used.  Brush the top with beaten egg. Sprinkle with the shaved or chopped  almonds.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Bake for a further 35 to 45 minutes or until the Paris Brest is a golden brown color, puffed, and crisp. Turn the oven off and, with the oven door slightly ajar, let the shell dry out for 5 minutes. Remove from oven place on a wire rack and split in half horizontally.  Let dry.

Creme Patisserie

2 cups milk
4 egg yolks
1/3 cup sugar
1/3 cup cornflour
1 whole vanilla bean.

Place the milk and vanilla bean in a saucepan and bring almost to boiling point.  Remove from heat.
Place sugar, cornflour and egg yolks in a bowl and whisk together until well combined.
Pour the hot milk in a steady stream into the egg mixture, stirring continuously.  Remove vanilla bean.
Pour this back into a clean saucepan through a sieve and bring to a simmer.
Continue to simmer for about 5 minutes until the mixture is thick.
Turn off heat and place glad wrap onto the surface to prevent a skin from forming.   Let cool.

To Assemble:  Spoon the creme patisserie onto the bottom half of the pastry.  Place the top half of the pastry shell on top and dust with powdered icing sugar.

Makes one large 8 inch (20 cm) Paris Brest.










So tell me please,
where would you suggest to holiday this year .... Thailand or Vietnam?

Buon appetito, Enjoy, Merryn

 
 
 

Macadamia and Honey Cookies

Macadamia and Honey Cookies

A bonus of keeping bees is their gorgeous by-product - HONEY.  

Fresh honey extracted straight from the hive is incomparable in flavour, aroma and texture.

Combine this with macadamia nuts and you have a winner.

My mother recently returned from a holiday in northern New South Wales, bringing freshly picked macadamia nuts from a macadamia nut farm.  These were delicious and quickly sealed to keep in the freshness.  Some had been tossed in different seasonings from Italian to Australian bush flavourings, but all I wanted was the plain variety.  Along with the last of the honey harvest for the season, I was tingling with anticipation and reached for the flour and sugar to combine away.

I like to prepare biscuits, slices or cakes on the weekend.  As long as the cookie jar is filled every Sunday with a different offering - which usually lasts for about 3 days - I, and therefore the family, am happy.

Cookie baking is to be done quickly, as opposed to a gallant dessert which one can labour over for hours.

Beat butter, honey and  sugar until creamed.

Macadamia Honey Cookies 

125 butter, softened

2 large tablespoons honey

1/4 cup white sugar

1 teaspoon bicarbonate of soda

1 1/4 cups plain flour

3/4 cup shredded coconut

1/4 cup macadamias, finely chopped

2 tablespoons raw sugar (for dipping) optional

Cream butter, honey and sugar in a bowl with electric mixer until well combined and smooth.

Stir in flour, sifted bicarbonate of soda, coconut and macadamia nuts.

Roll into small balls, flatten slightly and dip one side into the raw sugar if desired, 

before placing on a silicon or baking paper lined tray.  

Bake in moderate oven 180C for 10 minutes until lightly browned.

Cool on trays for a few minutes before placing on a wire rack to cool.    Yield 35 biscuits.

Freshly baked biscuits.

Enjoy with a cappuccino, a cup of steaming black tea or a glass of milk.
Perfect for our Autumn weather when on some days, all you want to do is bake and cook.
Buon appetito, cheers Merryn

Chocolate Snow Cookies

Chocolate Snow Cookies

These a feast for your eyes, delectable, attractive and delicious.
We were having tradesmen doing work on our house, from external painting through to woodwork.
The men were such cheerful souls, bustling in at 7.30am and working hard until they stopped for a cup of coffee and snack around 10.30am.  There were continual comings and goings through the house from the front to the rear.  These men were so happy, they obviously loved what they did and whistled while they worked.  I was so grateful the least I could do was to make them coffee and bake them a batch of cookies.

This is how this all-in-one super quick food processor recipe came about.
You do not have to sift anything either as the food processor will do all the work for you.

Chocolate Snow Cookies
1 1/2  cups self raising flour
1 cup white sugar
1/2 cup cocoa powder
1 teaspoon salt
75 grams butter
1/2 teaspoon vanilla extract
2 eggs

Extra:  1 cup icing sugar for coating dough balls, sifting is optional.

Put all dry ingredients into your food processor.  Lightly mix then add cubed butter and mix until it resembles fine breadcrumbs.
Add 2 eggs, 1 at a time, add vanilla extract and mix until it comes together as a ball.
Remove and roll into small balls, then coat in icing sugar generously.  

Place on paper or silicon lined baking trays and bake at 180 C for approx 10 minutes.   
Yields about 35 cookies.

Roll dough balls in icing sugar before placing  on tray.

When cooked they literally crack and the icing sugar creates a beautiful snow like effect on the chocolate cookies.

The wonderful tradesmen were very appreciative of my efforts and tried extra hard to give us a good result for the house with minimal charge.  I think you get always back what you give :D

Please, if you have enjoyed my post, let me know.
Buon appetitio Merryn :D

White Chocolate and Macadamia Cookies

White Chocolate and Macadamia Cookies

My son came bouncing into the room, he had just returned from a holiday with friends at Byron Bay.
 "I had a great time" he said, "we stayed across from the beach and had pancakes every day for breakfast with bacon and maple syrup.  We also had the best cookies I have ever had, here I brought you one" and promptly gave me a White Chocolate and Macadamia Cookie ceremoniously wrapped in a serviette. 
You can imagine, my heart somersaulted with love - and the cookie was good.

The cookie was so good I had to make my own.
That is, after we had pancakes - well crepes really but don't start me on what is a pancake or pikelet.
This is a much debated subject in our house.   My Other Half is convinced what I call a pancake is actually a pikelet, so I prefer to cook crepes and avoid the whole subject.  

We cooked crepes with crispy bacon rashers and maple syrup, topped with a  little sifted icing sugar -

apparently very Byron Bay.     After shopping for macadamias and white chocolate buttons I managed to contrive some White Chocolate and Macadamia Cookies that were quite good.  In fact they were better than the original cookie after journeying 7 hours in a serviette to reach me.

I made two batches that day, each slightly different but totally acceptable. 

The orange rind helped soften the sweetness of the chocolate.

White Chocolate and Macadamia Cookies

 

125g butter, softened

1 teaspoon vanilla essence

1 teaspoon grated orange rind

1 cup firmly packed brown sugar

1 free range egg

1 1/2 cups plain flour

1 cup white chocolate buttons or pieces

1/3 cup finely chopped macadamias

Beat butter, vanilla essence, orange rind, sugar and egg in a small bowl with electric mixer until smooth.  

 

Finely chop the macadamia nuts in a food processor 

or mortar and pestle.

Roughly chop the white chocolate buttons in the same food processor or mortar and pestle.

Stir flour, nuts and chocolate into the mixture.  Roll level tablespoons of mixture into balls and place onto greased or baking paper lined baking trays placing them about 5cm apart.   Bake in a preheated moderate oven (180 C) for 15 minutes approximately or until firm and just starting to brown.  Cool on wire racks.

Store in an air tight container when cool.  They will last a week, if they are any remaining by then :D
White Chocolate and Macadamia Cookies -  not just for kids.
Buon appetitio, Merryn.

Spanakopita

Spanakopita

(Spinach and Feta Pie)

I was first introduced to Spanakopita by the wife of a Czechoslovakian ambassador in early 1990.  She is a gorgeous woman, full of life and she absolutely loves our good Australian beaches.  How she survives with her pale white skin after endless beach days is quite beyond me, perhaps she has always had 30+ sunblock.

I distinctly remember she put ingredients into a saucepan, sauteed the spinach, onion and (in her case, garlic) then removed it from the heat to add parsley, egg and breadcrumbs.    All of this completed whilst still in her bikini!  Now she is back in Czechoslovakia and not beach swimming regularly but I know memories of her Bondi summers sustain her through the coldest of Czechoslovakian winters.

There are so many versions of Spanakopita but this is one we enjoy and with the abundance of fennel fronds and spinach/silverbeet every pie tastes as good as the last.

 

It is Autumn in Australia, a beautiful season with great weather and a slow introduction to winter, including comfort food and warm, creamy delights.  Spinach, or it's neighbour silverbeet, grows in our mid north coast region all year around.  We love it, the chickens love it as well as the grubs and we have to grow plenty to make sure we all get our share.

 Luckily the turtles do not seem to eat spinach.  The turtles rescued from the middle of a nearby busy street should be appreciative for their lives, but no, they think any lettuce or kale plant in their path is worthy of a good feed by bypassing the guppies and greens in the pond in favour of lighter greens.  Ungrateful turtles.

 

We do not know where the turtles sleep, but we sure know what they eat!

There are so many versions of Spanakopita but this is one we enjoy and with the abundance of fennel fronds and spinach/silverbeet every pie tastes as good as the last.

Spanakopita is very versatile.  It is great for lunch as the star dish, served with a salad and crusty bread , or served as a side vegetable offering anytime.

You can use thawed frozen shortcrust pastry for the base and thawed frozen puff pastry  for the top of the pie. Filo pastry slathered with plenty of butter is a great pie pastry as well.  Brush either of these with an egg wash before baking.

I stumbled across this Provencal Pastry recipe from Peter of Souvlaki for the Soul http://souvlakiforthesoul.com/2009/12/kohlrabi-and-greens-pie and have been using it for my Spanokopita ever since as it is easy, light and does not require blind baking.

Provencal Pastry ingredients

2 cups plain flour
1/4 cup olive oil

1/4 cup tepid water

1 egg

1/4 teaspoon salt

Method:
Blend all the ingredients together in a food processor until they form a ball.   Remove it from the bowl, smooth it out, cover with plastic wrap and let it rest in the fridge for about 1 hour-I find 40 minutes is enough.

Spanakopita Ingredients

 300g Spinach or Silverbeet, washed and finely chopped
100g Feta, crumbled
1/3 cup fresh parmesan cheese, grated
 4 green shallots, finely sliced
1/2 cup fresh fennel fronds, finely chopped
2 Tablespoons fresh Italian parsley, finely chopped
2 eggs, lightly beaten

Freshly ground black pepper, to taste.

Method:  Place all ingredients into a large bowl and mix together.  I do not add salt as the feta is salty enough, but check for seasoning, you may want to add salt.

Preheat oven to 180 Celsius fan forced.
Take your pastry that has been rested and roll out to fit a 20cm square baking tin.  Spray the tin with olive oil.  Divide pastry into thirds, roll two thirds out to cover base and sides of tin.  Press gently into corners.
Place the filling inside, smoothing it out evenly.
Roll remaining third of pastry and place on top.
Prick all over with a fork and brush or spray with olive oil.
Cook for 25 minutes, it will be a pale golden brown and crisp when ready.

Buon appetito!

If  you have enjoyed this post,  kindly let me know. Regards Merryn :D

Homemade Crostoli

Making Crostoli - The Easy Way

Delicious Crostoli

I posted this previously on 'Bright Dinner Delights' but seeing as though Merryn's Menu is now my signature blog space, and Crostoli is such an important part of our life, I have transferred this updated recipe to here. 

Crostoli is a wonderfully light, fried Italian pastry.   Sprinkled generously with icing sugar - it really tastes as good as it looks. First introduced to Crostoli by my mother-in-law Mrs G who made it for special occasions, or to occupy a rainy day.  I have very fond memories of diantily nibbling on Crostoli whilst sipping an espresso, iced coffee or affogato with honeycomb with my extended family.

While it was often offered, and I was occasionally in residence when it was made I had never personally made this sweet treat.  When the good Mr and Mrs G first visited us in Sydney, after our second child was born I asked that now we had been married for twelve years, perhaps she would be kind enough to share her secret Crostoli recipe with me.  'Don't you have it?' she replied, almost sincerely,  'oh, but of course, here it is'.  I still have her treasured hand written recipe in my favourite Italian cook book.

View 1. Crostoli dusted with icing sugar

It is the wonderful family gatherings that make great memories and Crostoli is a big part of my in-laws food traditions.  Easter, Christmas, weekends, rainy days, birthdays or family gatherings always called for Crostoli.  It is enjoyable to make and purely delicious to enjoy.

When we visited last year, our parting gift was a big bag of crostoli which was almost entirely devoured on the first day.  Certain foods we relate to specific people and good food is always a blessing.

Crostoli is not hard to make, but definitely easier with a pasta roller than with a rolling pin - my first attempt! Attach your pasta roller to the kitchen counter top.  I use a little wooden wedge between the bottom of the benchtop and the tightened screw arm to prevent any damage to the underside of the counter top. 

View 2. Pasta roller attached to the kitchen bench

View 3. Place the flours and sugar into a large mixing bowl

View 4. Add the eggs, vegetable oil and brandy.  Add the grated zest of one lemon.

View 5.  Mix together by hand, then knead until you have a firm dough ball

At this time, if you have washing to hang out or something you really have to do, it is okay to cover and place in the refrigerator.  Simply bring out for 20 minutes prior to rolling.

View 6.  Starting with the largest setting, roll dough balls, the size of golf balls through the pasta machine

View 7. Place the sheets of rolled dough onto a lightly floured surface. It is quicker to run the whole batch through on the largest setting, then reduce the machine thickness by two twists and run them all through again

View 8.  Keep adding plain flour as needed to keep the dough supple and not sticking to your work surface.  When all dough strips have been rolled through the thinnest setting, it is ready to cut into strips.

These can be covered with a tea towel if not all rolled out in quick succession.

   

 View 9.  I use a fluted roller for a nice edge and twist 1 1/2 cm strips into rounds, bows or simply, strips

View 10.  Heat some vegetable oil, enough to deep fry in a large pan, fryer or wok to about 120 degrees celsius.  When you drop a bread cube in it should start sizzling gently,  immediately.

Gently drop in about 10 crostoli, fry for 1 minute then turn over and fry the underside for 30 seconds more

 When still pale but a light golden colour, remove with tongs and drain on kitchen paper.  The Crostoli will harden upon cooling.  If you are called away, cover the dough with a tea towel to keep moist.  When you have fried all of them, place some on a plate and sprinkle with sifted icing sugar.  Brew the coffee and enjoy!

 Only put icing sugar on servings as Crostoli will stay fresh in an air tight container for up to 2 weeks.

Mrs G's Crostoli

3 cups plain flour

2 cups self raising flour

1 cup sugar

6 large free-range eggs

1 small shot glass vegetable oil (50 ml)

1 small shot glass brandy (50 ml)

grated zest of 1 lemon

Mix flours and sugar together.  Add eggs, oil, brandy and lemon zest.  Mix to a soft dough and knead for 2 - 5 mins until pliable.   Divide into golf ball sized balls and flour your work surface.
Attach pasta maker to bench and turn to the thickest setting.  Run each small dough ball through and place on bench whilst you work on the next one.  Turn the pasta roller to the next setting and run each strip through again.  Keep flouring your bench.
Adjust the pasta maker to the next thinnest size and continue to run each strip through.  Cut the dough strips in half if getting too long to handle.  When they have gone through the thinnest, or even the second thinnest setting they are ready to be cut into strips.  Twist into bows, or loose round shapes or simply leave straight.
Heat vegetable oil for deep frying up to about 120 degrees, when a cube of bread dropped into the oil sizzles immediately then the oil is ready.  
Drop into the oil gently, 12 strips, fry for 1 minute then turn over and fry the other side for about 30 seconds or until a pale golden brown colour.  Remove with tongs and drain on paper towels.  Store in air tight containers when cool and serve dusted with icing sugar.

* For a variation, drizzle with honey and sprinkle with cinnamon instead of the icing sugar.
   Buon appetito!

Merryn's Peking Duck

Merryn's Peking Duck

My simple and delicious version

I am very lucky to have relatives on a dairy farm.  

Cattle, horses, chickens, pigs, lambs, dogs and ducks abound.

I love to walk in the green pastures, and hear the gentle moo of cows and neighs of horses.
It is relaxing and refreshing to meander on country time.

 The other day my Uncle kindly gave me a duck.  He has recently purchased a 'feather pluckier' to make his life easier.  You put the fresh duck that has been humanely killed into boiling water for one minute, place it into the feather pluckier and in quick time, the duck comes out featherless on one side while all feathers come out of the other side.
My Uncle is over 70 so you imagine how many hours he has spent plucking feathers from birds his entire life.
More astonishingly it never ceases to amaze me how many people have not yet tried Peking Duck.  


This could be put down to the expensive price restaurants command for this dish but it is relatively simple to cook at home.  Here is my easy recipe and after you try it, you will find it is delicious.

Firstly wash the duck then place in the sink and pour a jugful of boiling water over the top.

Place duck onto a plate and brush with a mixture of;
1/4 cup molasses with 2 Tblspns honey and 2 Tblspns boiling water mixed together.

After 5 minutes brush with the remaining mixture that has dripped onto the plate.

Wrap foil around the wings and legs to protect them from burning in the oven.



Pull the excess fat away from the cavity entrance, this is pure fat and can be burned down in a small saucepan. The pieces of fat will almost entirely dissolve and can then be strained to store in a jar in the refrigerator to roast tasty potatoes with later.

Stuff the cavity of the duck with three lemon slices, a cinnamon stick and two star anise.

Spray a roasting rack with olive oil to stop the duck sticking, place duck on top and put in a roasting tray filled with 1 cup water .

Bake at 180 degrees celsius for approximately        1 1/4 hours for 2.2kg duck. It will be browned and crispy all over after this time, but moist on the inside.

While the duck is roasting, make the pancakes.  Place flour, cornflour, eggs, butter, water and milk into a food processor and blend until combined.  Cover and stand for 20 minutes before using.



Heat a non stick shallow frying pan, a crepe pan if you have one, add 2 Tblspns butter and 1 Tblspn batter, swirling to cover pan, cook 1-2  minutes then turn and cook the other side for 1 minute until lightly brown.
Remove and store on a plate, repeat with batter, storing on top of each other, until they are all cooked.

(N.B.  If you are lucky enough to live near an Asian supermarket, you can buy frozen peking duck pancake wrappers and defrost before using or heat for 1 minute in the microwave in the opened plastic bag.)

We swapped the convenience of great shopping for a greener lifestyle and stock up on supplies and herbs from Asian supermarkets when in the city.  Our peking duck wrappers usually run out between city visits so I often make my own.

While the duck is still happily roasting away, you could turn it after 50 minutes if your oven is not fan forced to brown the underside.

Take 2 cucumbers; peel them, cut in half lengthwise and remove the seeds.  Then slice into 4cm long matchsticks, place in a serving bowl.

Wash and chop 8 green shallots into similar lengths and place in another serving bowl.

Place 1/2 cup hoisin sauce in a small serving bowl, mix with 1/2 tspn five spice powder and 2 Tbs soy sauce.

Place the duck onto a wooden serving board and rest for 10 minutes.

Slice the duck, placing the skin to one side so it can be finely chopped.  Shred the remaining duck meat.
You can also buy an excellent inexpensive Peking duck knife/cleaver from an Asian supermarket, designed specifically to slice the duck finely.  As you can see, Peking duck is a serious tradition :D

                    

                       Take 1 pancake, 

                      spread a spoonful 

                  of hoisin sauce over top,            

              2 cucumbers and1 shallot slice, 

               then some duck meat and skin.  

                Roll up to enclose and enjoy!

Peking Duck Recipe

1 x 2.2kg muscovy or pekin duck

Basting Mix

1/4 cup molasses

2 Tblspns honey

2 Tblspns boiling water

Mix together and baste over top of duck until it is dry.  You can use a hair dryer to speed up the process.

Cavity Flavourings

3 slices lemon

1 cinnamon stick

2 star anise

Peking Duck Pancakes

1 cup plain flour

4 Tablespoons cornflour

1/2 cup tepid water

1/2 cup milk

4 eggs

2 Tablespoons butter, melted

Blend together in a food processor.  Cover and stand 20 minutes then cook 1 Tblspn batter as for crepes.

Extras

2 green cucumbers, sliced into 4 -5 cm lengths

6 - 8 green shallots, sliced into 4 - 5cm lengths

1/2 cup hoisin sauce

(Optional, you can add 1/2 teaspoon five spice powder and 2 Tablespoons soy sauce to hoisin sauce)

This recipe will serve 5 people, a 2.5kg duck will serve 6.
Please, if you like my recipe, try it and let me know if you found it easy and divinely delicious.