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Associate.com - Share Your Recipe!

Recipe Name: Are Well We Didn't Fowl This One Up Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
75 Gram(s) Polenta
200 Gram(s) Plain flour
1 Egg
300 Milk
15 Chopped sage
Vegetable oil for frying
100 Gram(s) Self raising flour
50 Gram(s) Shelled pistachios
15 Chopped parsley
15 Vegetable oil
15 Gram(s) Butter
1 Duck breast
1 Pinch(s) Ground coriander, cayenne
Pepper
Cumin seeds
Coriander seeds
cardomon pods and
chilli powder.
15 Icing sugar
5 Chilli powder
1 Mango
30 Gram(s) Demarara sugar
1 Split vanilla pod
15 Honey
15 Chopped basil
Directions:
SAGE POLENTA BALLS: 1 Place the polenta in a large bowl and cover with
150ml/ 1/4 pt boiling water. 2 For the Batter: Beat all the
ingredients together until smooth. Once the polenta has soaked up all
the water, stir through the chopped sage and shape into eight balls.
3 Heat the vegetable oil to 185c. Coat each ball evenly in the sage
batter and deep fry until golden brown. NUTTY PANCAKE: 1 Whisk
together the egg, flour and milk until smooth and stir in the nuts and
parsley. Heat the oil and butter in an omelette pan, add the pancake
mix and cook until golden on both sides. SPICY DUCK: Preheat oven to
220c/Gas 7. 1 Score the duck skin and sprinkle over the spices. Heat
the oil in a griddle pan, fry the duck until brown and put in the oven
until cooked through. Serve with pancakes, leek slices and deep-fried
sage leaves. SPICY MANGO: 1 Sieve the icing sugar and chilli powder
onto a plate. Cut the mango through from top to bottom both sides of
the stone. Score each half into squares through the flesh just to the
skin. 2 Then turn inside out to make a hedgehog. Place the flesh side
down into the icing sugar to coat. 3 Melt the butter in a shallow pan
and fry the mango halves, adding any leftover chilli sugar. Cook until
brown and caramelised and serve with the vanilla syrup. VANILLA
SYRUP: 1 Dissolve the demarara sugar with the split vanilla pod in
75ml/3fl oz water over a gentle heat. Once the sugar has dissolved,
add the butter, honey and finally the basil. Serve warm. Converted by
MC_Buster. Per serving: 1652 Calories (kcal); 105g Total Fat; (56%
calories from fat); 39g Protein; 145g Carbohydrate; 622mg Cholesterol;
1041mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 2 1/2 Fruit; 19 1/2 Fat; 1 1/2 Other Carbohydrates Recipe
by: Ready Steady Cook Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2271
Calories From Fat: 745
Total Fat: 84.4g
Cholesterol: 614.9mg
Sodium: 7710.8mg
Potassium: 458.6mg
Carbohydrates: 261.5g
Fiber: 36.8g
Sugar: <1g
Protein: 52.2g


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