PEKING DUST
I am posting this for the Zaar World Tour II. I have not tried this recipe. The ground chestnut in this recipe represents the yellow dust of the Mongolian dessert. This is compliments of http://chinesefood.about.com/od/desserts/r/pekingdust.htm
Provided by Creation In Hope
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Make a slit on the flat side of each chestnut.
- Place in boiling water and simmer for 40-45 minutes.
- Drain them and allow them to cool.
- Shell them making sure to get all of the 'meat' and you need to remove ALL of the skin.
- Grind them into a fine powder.
- Stir in salt and sugar.
- Whip your cream to your desired thickness and fold in your caster sugar and vanilla, if using this.
- To Serve:
- Either form the chestnut mixture into one large mound or form smaller mounds in individual serving bowls. Top with the whipped cream mixture.
Nutrition Facts : Calories 396.1, Fat 15.2, SaturatedFat 8.8, Cholesterol 51, Sodium 161.7, Carbohydrate 62.9, Sugar 11.8, Protein 2.6
PEKING DUST: GLAZED FRUIT
Number Of Ingredients 5
Steps:
- 1. Shell and blanch almonds. Peel oranges and separate into segments. Rub a serving platter generously with peanut oil. 2. Combine sugar, water and light corn syrup in a saucepan and bring to a boil, stirring, over medium heat. 3. Dip nuts and fruit, one piece at a time, into the syrup to coat. Place on the oiled serving platter to cool and harden. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
PEKING DUCK
A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course
Provided by Ken Hom
Categories Main course, Supper
Time 2h10m
Number Of Ingredients 8
Steps:
- Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
- Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
- Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
- Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
- Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.
Nutrition Facts : Calories 842 calories, Fat 70 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 38 grams protein, Sodium 2.5 milligram of sodium
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