Oriental food has become one of the most popular cuisines in the world. Oriental recipes have contrasting, hot and sour flavours that are an excellent option to share during your Christmas dinner: The combination of citrus and spice is very typical of this cuisine, which is sure to contribute to a delicious and different culinary experience which will be the highlight of your festive season. Here are a few recipes to try:
Roast Duck with honey, sesame and mandarin glaze
- 2kg of Duck magret (duck breasts)
- 50ml of Soy sauce
- 100ml of honey
- 1/2kg of mandarin
- 1/4 cup of Sesame seeds
- 1 tbsp. of cornstarch
- Salt & Pepper
- 1/2kg of soy bean sprouts
- 4 Carrots
- 2 cups of Chinese peas
- 2 cloves of Garlics
- 1 tbsp. of fresh Ginger
- 300g of Chinese Cabbage
- Score the skin of the duck magret with a knife into a chequered pattern in order to facilitate the caramelisation of the fat when cooking. Mix half of the soy sauce, honey and 1/2 tbsp. of minced fresh ginger and chopped garlic.
Marinate the duck in this mixture, cook for 1 hour and then grill while covering the duck with the mixture using a brush.
- Cut the carrots and Chinese cabbage into strips and sauté together with the Chinese pea and bean sprouts. Season with salt and pepper.
- Squeeze the mandarin juice and mix with half the soy sauce and the remaining ginger sauce. Reduce to a low heat – if it is not a thick enough consistency, add a little cornstarch previously diluted in a few drops of water.
- Glaze the duck breasts with the sauce and sprinkle over with sesame seeds.
- Serve with sautéed vegetables and mandarin segments.
- 1kg of Salmon fillet
- 1/4 cup of sugar
- 1/3 cup of saké
- 2 tbsp. of sherry
- 2 tbsp. of Mirín
- 3 tbsp. of Soy sauce
- 3 Oranges
- 250g of Bean sprouts
- Cut the salmon into thick slices.
- Prepare the marinade with saké, sugar, sherry, mirín and soy sauce and mix until blended.
- Place the salmon in this mixture and leave to marinate for at least 30 minutes.
- Saute and cover with more marinade juices.
- Serve with orange and bean sprouts.
Lacquered quail with honey and spices
- 2kg of quail
- 2 star anises
- 1 stick of cinnamon
- 1 & 1/2 tsp. of Fennel seed
- 4 Sichuan peppers
- 1/4 tsp. of Ground cloves
- 1/2 Onion
- 1 clove of garlic
- 1/2 cup of honey
- 50ml of Soy sauce
- 200g Of Cambray onion
- 2 mandarins
- 150g Radishes
- 150g Carrot
- Prepare the Quail: Pass over the heat to burn off and remaining feathers, remove the spine and set aside.
For the marinade:
- Toast the star anise, cloves, cinnamon, pepper and fennel seed lightly in a pan. Process the mixture to a fine powder.
- Finely chop the garlic and onion, place the garlic, onion, spice mixture, soy sauce and honey in a bowl.
- Marinate the quail in this preparation for at least 3 hours.
For the garnish:
- Cut the radishes, slice the carrot and onions, sauté and season with a little salt, pepper and soy sauce.
- Cook the quail under the grill and continuously bath it with marinade with a brush. Garnish and serve.
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