Easy Sushi Salad!

I made this up, it's a quick, easy and delicious low-carb lunch or side salad! Get it in you!

Ingredients

1 tin of tuna mixed with 2 tbsp mayonaise (or as much as you like)
2 tsp wasabi (less if you don't like that sinus-explosion feeling, or more if you do)
1-2 tbsp pickled ginger, chopped
1 onion, chopped and put in cold water for 10 min (this takes the power out of it, it won't leave that taste in your mouth forever)
1-2 tbsp toasted sesame seeds (heat a dry pan, cook seeds until brown, don't burn!)
1/2 cucumber, julienned
A few sheets of nori (japanese dried seaweed used for making sushi rolls) cut into little strips

Mix everything together in a big bowl, serve and enjoy!

Duck Legs in Sweet Tamarind Sauce

I didn't follow a recipe for this, but being a multicoloured chef, it turned out to be fantastic anyway. An indulgent Thai classic I've had in a restaurant a few times, this sweet tamarind sauce goes excellently with duck - the King of meats in my opinion. Usually duck breast is used, and it doesn't require cooking for as long as the legs. Follow these steps and you will bring yourself into a sweet, sour, sticky, savoury, mindblowingly delicious version of food Heaven. Please enjoy. X

Ingredients:

oil (I used peanut)
2 cubic inch ginger (mostly grated, shred some for garnish)
3-4 shallots, chopped

1 tbsp brown sugar
3 duck legs

~2 inch piece of cinnamon stick
1 star anise
4 cloves
4-5 black peppercorns
pinch of white pepper
1/2 pint homemade chicken stock (use water if you want, probably best not to use stock cubes because
they leave that filthy taste in your mouth).

1 big red chilli (half chopped, half deseeded and shredded for garnish)

2 tsp tamarind concentrate mixed with 2tbsp warm water
2 tsp honey
1 tsbp light soy sauce
1 tbsp fish sauce

1 tbsp Toasted sesame seeds
1 Crushed kaffir lime leaf

I used a terracotta casserole pot with a lid for the duck because I believe stuff just tastes better out of it, and it retains the heat so it still sizzles at the table, you could use a wok of course.

1. Heat oil in a pan, add sugar, allow to caramelise, and smother it all over the duck and let brown for a few mins each side, remove and set aside.

2. Heat oil in a pan to medium heat, add ginger and stir fry briefly, add shallots and stir until soft and translucent, add spices and combine, add stock or water.

3. Return duck legs to the pan, cover and simmer for about an hour.

4. Remove lid to begin reducing the liquid, after about 10 mins add tamarind, honey, soy sauce, fish sauce mixture.
5. Once liquid reduces to a silky sauce it's done, remove from heat and sprinkle with toasted sesame seeds, shredded ginger, red chilli and crushed kaffir lime leaf.
6. Serve with jasmine rice, some stir fried vegetables. Get involved, it's sticky and delicious.

Grand Opening

Welcome, my fellow gourmand, those bewitched by this most ancient pleasure of exciting the entire spectrum of the senses - food. Cooking and eating it. Here are the chronicles of our culinary adventures, we cook, share, eat, and brag about it. Join us. X