20-minute meals

Here is, again, an appetizing book published by Octopus publishing.

It offers 200 recipes and its alternatives so you could eat different dishes for almost everyday of the year! 

The picture of the cover is in French but the title in English is “200 Twenty-Minutes Meals”.

Lots of recipes can be taken cold as a lunch like those recipes: rice with tomato, chickpea with chorizo, stir-fried rice with  spinach, or the express calzone. 

Recipes are inspired by all type of cuisine, from around the world so there is a bit of everything for everyone!

There are all easy to make and, as the title says, there are quick to make!

I tested the duck with honey sauce recipe. It’s ready in 20 minutes or even less.

The sauce is so good we could have drink it!

If you’re vegetarian or vegan, you can still make the sauce and serve it with steamed vegetables or marinate tofu in it a whole night. Of course you can use agave syrup instead of honey.

For 4 persons, you need:

2 duck magrets 

3 tbsp of honey

150ml de vin blancwhite wine

75ml of lime jiuce

100ml chicken or vegetable stock 

1 tbsp of minced ginger 

1/2 tsp of arrow root 

1 tbsp of water

salt, pepper

Turn on the oven at 200°C.

Cut the grease of each magret, season with salt and pepper.

Heat a frying pan, cook the duck’s skin for about 3 minutes or until golden.

Discard the grease from the pan.

Put the magret skin-side down in an oven-proof dish (or leave it in the pan if it goes in the oven).

Brush the meat with 1 tbsp of honey.

Cook in the oven for about 5 minutes then leave to rest for a few minutes before cutting slices.

During that time, bring to boil: white wine + lime juice + stock + ginger + 2 tbsp honey.

After 5 minutes, add the diluted arrow-root (in the tbsp of water) and bring back to boil.

Serve with the duck and steamed vegetables.

The book invites you to serve it with asparagus, carrots, and sugar-peas.

I only served the sugar-peas but I also made the sweet potato crumble that’s already posted on this blog.

 
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