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    9 Recipes

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    An exotic twist on a classic French recipe. The delicate fragrant saffron is what makes this dessert truly special.

    Recipe #417475

    Not something you would find on a real Moroccan menu. I love pork belly and I love Moroccan spices so I decided to combine the two and the results were delicious! To save time I didn't make the Ras el Hanout this time - I had some that I bought (Moroccan Spice Melange by Moustaffa - a wonderful blend) - you can do as well for cheaper by blending and grinding your own.

    Recipe #414922

    I make this one without rum but you certainly can do this with. When you freeze the banana make sure to peel it first, otherwise you'll need a knife to get the peel off. All the other ingredients should be cold from the fridge. I use Zico for the coconut water but any unflavored young coconut water will do (NOT coconut milk - that's different) they come in convenient sized drink boxes and I use one per banana.

    Recipe #390928

    A variation on beer can chicken. I did this with a can of iced tea rather than beer but I don't think it makes that big a difference (my beer can chicken does not taste like beer and this duck did not taste like tea - the flavors come from the rub). Remember roasting duck is not like roasting chicken. The skin of a duck is massively fatty and the meat is dark meat. You need a lot of cooking time and you want the fat to drip out. Piercing the outer layer of skin and long roasting time will accomplish this and will leave you with a crispy delicious skin.

    Recipe #388061

    One of the easiest recipes I ever thought up and oh so tasty. A side dish but I could definitely have this as a main.

    Recipe #384101

    Inspired by the Parisian style goose fat potatoes. Crispy on the outside and soft on the inside. My favorite way to serve potatoes.

    Recipe #378088

    I came up with this one serendipitously. I had a bunch of empty young coconut shells (I drink a lot of young coconut water - nature's sports drink) and wanted to figure out something tasty to do with the meat. I had a pot of oil on the stove from deep frying the night before and some asparagus in the fridge and so I used my imagination and came up with this tasty concoction.

    Recipe #376327

    This is my variation on a classic. The coconut water is what elevates this above a basic mango lassi.

    Recipe #375039

    This dish is something I created inspired by my finding virgin red palm oil in a local gourmet store. It's a pretty basic curry but what makes it special is the richness of the palm oil. Make sure to get the unhydrogenated virgin palm oil. It looks creamy at room temperature - almost solid, and it is a deep red color. Don't try to cut the fat down by using less oil or skinned chicken as you will not get to appreciate the dish for it's incredible richness. If you do want to cut any fat out you can use a lighter yoghurt (ie 2%). Use whole spices and grind them - this makes a massive difference. You might want to have the windows open and the fan running during the cooking process.

    Recipe #362224


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