• 1 duck, about 500g
• 2 tbs liquid honey
• 1 lemon
• 3og butter, melted
• 150ml stock (game, poultry or vegetable

METHOD:

• Set the oven at 200 C. Squeeze the lemon juice into a mixing bowl and then stir in the honey. Add a pinch of sea salt and a generous grinding of black pepper. Put the duck in a roasting tray and pour over the honey and lemon mixture, and the stock.
• Brush the butter on to the duck and roast for about 10 minutes. Baste with the pan juices. Lower the heat to 180 degree Celsius and continue roasting for 30 – 35 minutes until the bird is golden. Its flesh will still be slightly pink.
• Remove the duck from the roasting tin; pour the juices from inside the bird into the tin before putin the duck somewhere warm to rest.
• Place the roasting tin with juices over a moderate heat. Bring to the boil and reduce over a high  heat for three to four minutes.
• Season lightly with salt and black pepper then pour over the duck and serve.

May this recipe serves you a great meal on the following day or another. Okay! Got to go for now ’cause I still have to check this alli reviews that I’ve found earlier this day as I look over net for some cool things. This might be the best recommendation I can have for my friend. Enjoy!

Ingredients:

250g King Fish
20g Corn Oil
For Marinade 1
50g fresh basil leaves, chopped
80g lemon juice
2g ground white pepper
20g salt
20g green chili, chopped
15g ginger, chopped
10g garlic paste

For Marinade 2:

20g plain yogurt
8g red onion, chopped
10g ground cumin
1 red chili
For Serving
Mint chutney
Lemon wedges
Onion

Procedure:

* Cut the King Fish into cubes.

* Marinate the fish with lemon juice, salt, white pepper, chopped green chilli, ginger, garlic paste and finely chopped basil leaves.

* Put the fish into the second marinade mix, with yogurt and Indian spices.

* Cook in the tandoori oven at 250 degree Celsius for 15-20 minutes.

* Serve with mint chutney, onion and lemon wedges.

Hope you guys enjoy this recipe as I enjoy too while seaching online a pearl jewelry for my Mom! Enjoy eating!

“Seared loin of lamb with parmesan polenta, slow-roasted cherry tomatoes and fig and apple salsa”

Ingredients:

2 x 180g lamb loin steaks
1 tablespoon unsalted butter
1/2 cup finely chopped onions
900ml milk
150g polenta
2 tablespoons (or more) grated parmesan
1 easpoon salt and cracked pepper
12 cherry tomatoes

Fig and Apple salsa

50g dried chopped apple
50g dried chopped fig
50ml orange juice

Procedures:

Bring the orange juice to the boil. Add the dried fruit, cook for five minutes.

Bring the milk to a simmer. Add onion and polenta, stir until the mixture starts to thicken. Keep stirring then season the taste.

When thickened to soft consistency, fold in the parmesan.

Roll lamb loins in cracked pepper and sea salt. Sear in a hot frying pan on all sides until golden brown, then place in a preheated oven at 150 degrees for 10 minutes or until cooked. Leave the rest.

Brush tomatoes with olive oil and season with salt and pepper. Place in preheated oven on 150 degrees for ten minutes or until soft.

Plate up, placing a large spoon or soft polenta on the plate. Add the lamb and cherry tomatoes to the dish and spoon the warm fig and apple salsa at the base of the lamb.

After eating you can take this diet pills that really work for you I guess! Enjoy!

PORK AFRITADA (Original recipe here)

750 g. of pork liempo (belly)
*You may also use the shoulder or rump
250 g. of stewing potatoes
2 carrots
2 red or green bell peppers
3-4 tomatoes
3/4 c. of frozen sweet peas, thawed
3/4 c. of tomato paste
2 c. of meat broth or water
6 tbsps. of olive oil
1 whole garlic
2 large onions
2 bay leaves
salt and pepper

Cooking procedure :

Cut the pork into 2 x 2 inch cubes.

Peel and finely mince the garlic. Coarsely chop the tomatoes.

Heat the olive oil in a thick-bottomed casserole. When hot, add the pork cubes and cook over high heat until the edges start to brown. The pork will initially expel water. Just keep the heat up until the mixture dries up and the pork starts to render fat. Then cook the pork in the mixture of fat and oil until the edges start to brown. At this point, you can pour off the fat.

Add the garlic, tomatoes, bay leaves and tomato paste to the pork and stir well. Season with salt and pepper. Pour in the meat broth and water, stir, cover and simmer for about 15 minutes.

Meanwhile, prepare the rest of the vegetables. Peel the carrots and potatoes and cut into wedges. Peel the onions and cut into chunks. Core and seed the bell peppers and dice.

Add the vegetables to the stew. Stir well. Cover and simmer for 20 to 25 minutes or until the meat and vegetables are done. Add more broth or water if necessary. Add only about half a cup each time to avoid thinning the sauce. Adjust the seasonings. Finally, add the sweet peas and simmer for another 2 to 3 minutes.

Let stand for 10 minutes to infuse the flavors.

Serve hot.

I forgot to take a photo on it. But I swear I’ll take one when I cook this again!… Have a nice day everyone!…c”,)

So, just choose among the dishes above and feel free to live a longer and healthy life.

“Pork Chop with Onion Rings“

Ingredients :

6 pork chops (bone-in)
juice of 12 pcs. of kalamansi or about 1/4 c. of lemon juice
1 head of garlic, minced
1/4 c. of dark soy sauce
1 tbsp. of steak sauce
1 tsp. of sugar
3 white onions
1 tbsp. of butter

Cooking procedure :

Mix together the kalamansi juice, soy sauce, minced garlic, sugar and steak sauce. Place the pork chops side by side on a shallow container. Pour the sauce over them. Cover and marinate in the fridge for at least six hours, preferably overnight. Turn the pork chops over halfway through the marinating time.

Remove the pork chops from the marinade and shake off any bits of garlic that may cling on them. Reserve the marinade. Broil about six inches from the heat for about 15-18 minutes, turning them over after about 10 minutes. Alternatively, grill the pork chops.

While the chops broil, prepare the onion rings and sauce.

Peel the onions and cut into rings about 1/4? thick.

Melt the butter in a medium-sized skillet. Cook the onion rings in hot butter just until they start to turn soft. Pour in the reserved marinade and bring to a boil. Turn off the heat.

To serve, place the pork chops on a serving platter or on individual dinner plates. Spoon about two tablespoonfuls of sauce over each pork chop. Garnish with onion rings.

Serve hot.

Thats it!…Hope you guys find this dish interesting to eat. Have happy meal!..c”,)

Recipe:

1. 1 Grinned Coconut
2. 9-10 pcs. ripe Banana
3. 3/4 Sugar Cane (Brown)
4. 1 tsp. Iodized Salt
5. 1 tsp. Monosodium Glutamate
6. 20 grams. Evaporated Milk
7. 3 1/2 Glass of water

Procedure:

1. Cook the Bananas first around 30 minutes but it depends on ripeness of the Banana.
2. While waiting before the Bananas gets cooked. Mixed the 3 1/2 glass of water into
the Grinned Coconut and separate the Coconut Oil in the Frying pan.
3. After doing so, boil the separated Coconut Oil. Wait around 5 minutes ’til the Coconut oil
gets hot.
4. When its already boiled around 5 minutes, mixed the 3/4 Sugar Cane in the Coconut Oil.
5. Keep mixing the sugar cane in the coconut oil ’til it gets a little bet sticky.
6. When it gets little sticky already, mixed the cooked Bananas. Wait around 2-3 minutes
’til its done.
7. You may now enjoy it!

That’s my Native Recipe!…Enjoy it guys!…Have a blessed day everyone!…c”,)

Ingredients:

1/4 Kilo Pork (cut it into your desired form but I suggest cut it into rectangle size)
Dark Soy Sauce
Vinegar
Tomato
Oil
Onion
Garlic
Freshly Cround Pepper
Carrots
Chili
1/2 kilo Bijon
Sodium
Cabbage

Procedure:

1. Marinate the pork with dark soy sauce, vinegar, pepper, sodium for about 20 minute.
2. Heat a heavy skillet. Add oil. Fry the pork until it gets read.
3. When pork is read already pour the onion, tomato, chili on it and mix it well.
4. After doing such, pour the cut carrots which is cut like rectangle size into the skillet. Mix it well. Leave it for about 3 minutes.
5. After that, pour now the Bijon into the skillet and mix it well.
6. When the Bijon turns to lightly brown put now the cut cabbage. Mix it well and live for 3 minutes.
7. Serve at best choices.

Ingredients :

1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick

4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic

2 large onions, cut into rings
2 tbsp. of cooking oil

Cooking procedure :

In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.

Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and

drain on paper towels. Keep warm.

Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute

. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.