Today Gary asked me for a beanie so he could go for a run in the cold wintery weather.
I gave him my Llama hat which was given to me as a present from my Dad’s trip to Ecuador. Gary seemed happy about it.
He then took it off and gave it back to me and went for a run in the cold wintery weather without it while I had a nice warm bath.
Then I cooked this:
I’ve never cooked duck before, so I looked up a few recipes to get an idea and here’s what happened in the end:
red curry paste
chili (only one cos ours are superhot)
I seared the duck breasts skin side down for a few minutes, then flipped them and sealed the other side. Then they went into the oven for about 15 mins.
I smashed up the garlic, ginger, and lemongrass with the chili and some rock salt (helps to grind things up) in the mortar and pestle. Then I fried that in the wok with some red curry paste. Added a touch on water once it’s smelling good. Added carrots and capsicum and coconut cream. let that simmer a bit till the duck was done, then i sliced it up and added it as well.
Once almost ready, I sliced up the bok choy and threw that in, as well as some snow peas. Cook only for a minute or so, then add some bean shoots and serve over rice immediately.
Things in this recipe that we grew: Snow peas (whats left after the dog got in there and ate them off the plant! she loves them so much), Chili, Lemongrass, Bok choy.
More than likely I will post further recipes on here. Generally I won’t include measurements, because thats just how I roll. I take recipes as guidelines, except when it comes to breads and cakes and things like that where they don’t work if they aren’t exact. I tend to throw things together without measuring so when I give recipes to people they are usually vague.