When I first starting working for the New Zealand government as a graduate we went away on 'grad camp'. One of the things we had to do (this is going to sound absolutely ridiculous) was create our personal 'brand'. In other words, a brand or motto that sums you up, describes what makes you unique and what drives you. Cliched as it may sound, I often think back to that. Mine was "make a difference". I was drawn to working for the government because I wanted to do something that I felt would make a real impact on peoples' lives and improve my country. And I did truly believe in the work I was doing. With only 9 months left on my UK visa, I ponder what my next steps will be. I'm not sure what is in store for me if I'm honest, but I know that whatever I do, it will be with the aim of somehow, either directly or indirectly making a difference - it's what we all want right?
One of the things I think about often is the role of food in reducing poverty, improving economic growth and general health and well being. Love or hate TV chefs, I think cooking shows and the increasing popularity of food has helped to educate people and influence consumer choices (myself included). However, it faces strong competition from other factors that steer people down a path of unhealthiness such as busy lives and the ubiquitous fast food chain. I think a lot more could be done to educate people about food to help them make better decisions. The flow on effect could be huge. I hope that one day somehow I can be a part of that. Perhaps this is the start of it?
A really easy way to eat more healthy is to start with a healthy ingredient such as a fruit or vegetable. So rather than thinking you feel like hamburgers, or basing your meal around meat, wander around a vege market and choose something that you like the look of, or haven't cooked or possibly even seen before. I love creating meals based on one ingredient - it forces you to eat seasonally which is cheaper and tastes better, as well as forcing you to get creative. For this meal my ingredient was mango. My friend Lucy alerted me to bowls of cheap mangoes on the side of the road a few weeks ago and I've been thinking about them ever since. Now the mangoes are everywhere - they are well and truly in season folks so make the most!
This Asian duck and mango noodle salad is so tasty and bright - it looks like a summer carnival on a plate! You could just as easily do this with chicken or even fish.
Warm Asian duck, mango and noodle salad
2 duck breasts
2 mangoes
1 red capsicum
green beans - small handful
1/2 red onion
vermicelli noodles
coriander
mint
For the dressing:
1 inch fresh ginger finely chopped
1 clove garlic crushed
1/2 red chilli finely chopped
4 tbsp fish sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
juice of 2 limes
1 tbsp agave nectar*
Trim the green beans and finely slice the capsicum and red onion. Slice the mango into thin slices or cubes. Whisk together dressing ingredients and set aside. Turn on oven to 180 degrees.
In a very hot pan place the duck breasts skin side down. Cook for 3-5 minutes or until skin is dark golden. Cook the other side for a further few minutes. Depending on the size of the breasts, I normally then cook them for a further couple of minutes in the oven. The trick is to try to get crispy skin and pink flesh. Remove from the oven and let it rest.
Soak vermicelli in boiling water and drain when cooked. Slice the duck and combine with noodles, capsicum and green beans. Pour over the dressing and add the mango. Garnish with coriander and mint...and more chilli if you like it HOT!
* If you don't have agave nectar in your pantry already, get it! It's an all natural, healthy alternative to sugar - genius!
Serves 2.
One of the things I think about often is the role of food in reducing poverty, improving economic growth and general health and well being. Love or hate TV chefs, I think cooking shows and the increasing popularity of food has helped to educate people and influence consumer choices (myself included). However, it faces strong competition from other factors that steer people down a path of unhealthiness such as busy lives and the ubiquitous fast food chain. I think a lot more could be done to educate people about food to help them make better decisions. The flow on effect could be huge. I hope that one day somehow I can be a part of that. Perhaps this is the start of it?
A really easy way to eat more healthy is to start with a healthy ingredient such as a fruit or vegetable. So rather than thinking you feel like hamburgers, or basing your meal around meat, wander around a vege market and choose something that you like the look of, or haven't cooked or possibly even seen before. I love creating meals based on one ingredient - it forces you to eat seasonally which is cheaper and tastes better, as well as forcing you to get creative. For this meal my ingredient was mango. My friend Lucy alerted me to bowls of cheap mangoes on the side of the road a few weeks ago and I've been thinking about them ever since. Now the mangoes are everywhere - they are well and truly in season folks so make the most!
This Asian duck and mango noodle salad is so tasty and bright - it looks like a summer carnival on a plate! You could just as easily do this with chicken or even fish.
Warm Asian duck, mango and noodle salad
2 duck breasts
2 mangoes
1 red capsicum
green beans - small handful
1/2 red onion
vermicelli noodles
coriander
mint
For the dressing:
1 inch fresh ginger finely chopped
1 clove garlic crushed
1/2 red chilli finely chopped
4 tbsp fish sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
juice of 2 limes
1 tbsp agave nectar*
Trim the green beans and finely slice the capsicum and red onion. Slice the mango into thin slices or cubes. Whisk together dressing ingredients and set aside. Turn on oven to 180 degrees.
In a very hot pan place the duck breasts skin side down. Cook for 3-5 minutes or until skin is dark golden. Cook the other side for a further few minutes. Depending on the size of the breasts, I normally then cook them for a further couple of minutes in the oven. The trick is to try to get crispy skin and pink flesh. Remove from the oven and let it rest.
Soak vermicelli in boiling water and drain when cooked. Slice the duck and combine with noodles, capsicum and green beans. Pour over the dressing and add the mango. Garnish with coriander and mint...and more chilli if you like it HOT!
* If you don't have agave nectar in your pantry already, get it! It's an all natural, healthy alternative to sugar - genius!
Serves 2.
No comments:
Post a Comment