Author Archives: The Cooking spoon

Earl Grey Duck Legs

Three and a half weeks ’till Christmas!!!! Are you as excited as I am?

This recipe is a life saver for the Holidays, because you can’t mess it up. It works, always. Duck legs are very forgiving. You can even make it a day in advance and heat it up the next day if that were more convenient for you.
You can easily double the recipe, also any leftovers heat up great, or eat wrapped in a tortilla with spring onions, cucumber sticks and Hoisin Sauce. Absolute Heaven!!!!
But I’m getting off track here. Make it for Christmas or any other night of the year, it’s sure to please at any moment.
It’s put together fairly easy, just put the marinade in a zip lock bag, marinade, bake and you’re done.

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⏰ Prep time : 15 minutes
🍴 Serves : 4
🍗 Cooking time : 2 hours
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INGREDIENTS:
• Four Duck legs
• salt and pepper
• 2 cups of Earl Grey tea, cooled
• 4 garlic cloves, sliced
• 4 rosemary sprigs
• 1 bouillon tub or 1 tbsp paste *see Note
• black pepper
• 1/2 orange in slices
• 1/2 orange, juiced
• 1 sliced red onion
• handful of cranberries
• 2 bay leafs
• 2 tbsp. honey * see Note
• 1 tbsp. red wine vinegar
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• 1 cup red wine
• 1/2 cup orange jam
• 1 tbsp. honey

INSTRUCTIONS:

Place the marinade in a zip lock bag and add the duck legs.
Refrigerator, turning over the meat once about halfway through.
Pre heat the oven to 160° C / 320° F
Take the duck legs out of the marinade and pat dry on kitchen paper.
Sieve the marinade.
Place the solids in the roasting tin and put the duck legs on top.
Cover loosely with aluminium foil and bake for one hour.
After one hour, remove the foil and pour off the fat.
In a sauce pan , over medium heat. Mix the wine, orange jam and honey, until the jam is melted. Pour over the duck legs and return to the oven, without the foil.
Roast for another hour.
Serve straight away, with the sauce.

Enjoy!
Myra XO

NOTE 1 : When I make the earl grey tea, I add the bouillon cube and the honey so it melts and mixes in as the tea cools.
NOTE 2 : I like to put on little aluminium foil “socks” on the legs during cooking to prevent burning.

Tuscan Meatballs au Gratin

9 Replies

These have to be our favourite meatballs. They have everything we love. Good quality beef, cheese and mediterranean flavours.

This dish is actually lighter than you might think. The trick is to remove any fat after cooking the meatballs by draining them in a colander. The lemon zest lifts the whole thing up, and the fresh herbs add freshness. A great dish for all year round. Serve over pasta, with french bread or in a sandwich, or make small ones and serve as an appetizer. Also make a double batch and put one in the freezer for an other day (without the cheese).

Serves 6

INGREDIENTS:

Sauce:

1 tablespoon olive oil
1/2 medium onion, peeled and finely diced
2 cloves garlic, peeled and grated
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 14-oz cans Italian-style diced tomatoes
1 glass dry white wine
a tiny grating of lemon zest, about 1/4 teaspoon
a pinch of sugar
Salt and pepper, to taste
1/2 cup cream, I use half-and-half
1 tablespoon fresh chopped parsley
1 tablespoon minced basil
1 tablespoon fresh oregano

Meatballs:

1-1/4 pounds lean ground beef
1/2 medium onion, peeled and finely diced
1 clove garlic, peeled and grated
1 egg yolk
1/2 cup panko bread crumbs
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper

Topping:

6 oz. fresh mozzarella
1/4 cup grated Parmesan cheese
1 tablespoon fresh oregano

INSTRUCTIONS:

In a large skillet melt the olive oil over medium heat. Add the diced onion and cook about 3 minutes . Add the garlic and red pepper flakes and cook, stirring constantly, about 30 seconds until it starts to soften, Add the tomato paste. Stir in the sugar. Add the wine. Add the lemon zest.
Add the canned tomatoes and salt and pepper to taste. Add the herbs. Reduce heat to a simmer and let it cook while you prep the meatballs.
In a food processor, pulse the onion until it is finely diced. Add the remaining ingredients and pulse until well combined. Roll the mixture into meatballs about the size of golf balls.
Preheat the oven to 220° C / 425° F.
Heat a large non stick frying pan and add the meatballs to the pan with no extra oil. The meatballs will start to release some fat as they cook. Cook for 15 minutes – it’s okay if they aren’t cooked all the way through since they are also going into the oven. Remove from heat and drain off all the fat in a colander.
Place the meatballs in an oven proof dish.
Pour the sauce over the meatballs, add the cream. Stir.
Top with mozzarella and Parmesan cheese.
Place in the oven to bake until the cheese on top is bubbling , about 20 minutes.
Garnish with the fresh oregano.

Enjoy!

Myra XO

Brown Sugar Cajun Butter Salmon

12 Replies

Winner winner, Salmon dinner.

In under 30 minutes!!!

Let’s have a chat about this baked salmon. I’ve said this before, I know, I know but this is my favorite way to eat Salmon. It is by far the juiciest way to cook a salmon and all the flavor stays right in there, where you want it.
If you’re looking for a no fail, fool-proof recipe that you can’t mess up. Congratulations, you’ve come to the right place.
Impress your hubby, your wife, date, girlfriend, boyfriend or family this week with a big Salmon feast. Let’s do this.
First you make the thick Brown sugar Cajun seasoned butter mix then spread it on top of the salmon fillet. This part is a bit tricky because the salmon is so slippery so you have to use a knife and fingers to spread it out as best as you can.
As this flavoured butter melts in the oven, it’s basting the Salmon and the sugar melts and forms a sticky crust full of spiced flavor, slowly penetrating the entire fillet.
The result is a melt in the mouth, moist and delicious Salmon feast.
I like to serve this with an exotic Pomegranate and Avocado Salsa.

Serves: 6 – 8
Prep Time: 10-15 minutes
Cooking Time: ca. 15 minutes
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INGREDIENTS:

SALMON
• 1 ¼ pound salmon, skin removed (preferably wild )
• 3 tablespoons butter, softened to room temperature
• 2 teaspoons brown sugar (or coconut sugar )
• 2 tablespoons of my cajun seasoning without salt
• 1 clove garlic, peeled and grated
• ½ tsp salt

SALSA
• 2 avocados
• 1 pomegranate
• Juice of half a lime or more according to taste
• 3 tbsp. chopped cilantro/coriander
• Salt and pepper
• ¼ chopped red onion

DIRECTIONS:

Pre heat the oven to 220 C / 428 F
Prepare your baking tray by covering it with foil. Place the salmon fillet on top.
Prepare the Cajun flavoured butter by adding the grated garlic, Cajun seasoning, brown sugar and salt to the softened butter and stir to combine completely.
Spread the butter over the salmon as best as you can.
This part is a bit tricky because the salmon is so slippery so you have to use a knife and fingers to spread it out.
Place the salmon in the middle of the oven and bake for 10 minutes.
Switch on the broiler or oven grill and grill for 4 – 5 more minutes until really golden and sticky on top. Serve straight away.
I served this with zucchini ribbons, that I tossed in olive oil and a squeeze of lime, salt and pepper. Then I placed the ribbons at the sides of the salmon and baked them together.

Enjoy!

Myra XO

Cozy Pumpkin Pie Oatmeal with crunchy Maple Pecans

6 Replies

….Pumpkin n spice and all things nice…

We love a warm breakfast especially when it’s getting a little colder outside. This Pumpkin Spice Oatmeal will keep you going until lunchtime for sure. It’s super comforting and filling and full of Pumpkin goodness.
Everything is there, the fresh pumpkin puree, the caramelized Pecans, the maple syrup the warm spices, seriously delicious

⏰ Prep time : 10 minutes
🍝 Cooking time : 2 x 10 minutes,
🍴 Serves 4

Ingredients:

• 1 lb. frozen or fresh cubed pumpkin
• 2 cups water
• 2 cups unsweetened almond milk, or soy milk
• 1/4 teaspoon (Himalayan) salt
• 1 teaspoon pumpkin pie spice OR (1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/8 teaspoon ground cloves, dash of nutmeg and ginger)
• 2 cups quick cooking oats (not instant )
• 1/2 cup pecan nuts + 2 tbsp. maple syrup
• Maple syrup for serving

Directions:

Put one pound of frozen or fresh pumpkin cubes in a large pot with about ½ cup of water and steam on medium heat for about 8 to 10 minutes or until tender when pierced with a fork. Fresh pumpkin may take a little longer.
Drain and let it steam off.
Mash the pumpkin with a hand held blender until smooth. You should have about a cup.
Meanwhile heat a small frying pan over medium heat. Add the pecan nuts and toast them, tossing them about constantly so they don’t burn.
Add the maple syrup and quickly coat all the nuts.
Keep a close eye on the nuts now and remove them from the heat as soon as it has caramelized and turned dark amber. About 1 to 2 minutes tops.
Transfer them to a pierce of parchment paper and try to keep each nut separated from the other because they will stick to each other and form clumps, you don’t want that.
In large saucepan over medium heat bring the water, milk, salt, and pumpkin pie spice to a gentle boil.
Add the oatmeal. Turn the heat down and cook for about 10 minutes. Stir often.
Once the oatmeal is cooked , serve in bowls drizzled with maple syrup and the caramelized pecan nuts on top.
Enjoy!

Myra XO