Oriental duck salad

Who says a duck supper has to be expensive? Make your meat go further with this flavour-packed salad

PREP: 15 MINSCOOK: 25 MINS

Nutrition: per serving

• kcal492
 
• fat15g
 
• saturates4g
 
• carbs69g
 
• sugars10g
 
• fibre2g
 
• protein25g
 
• salt2.66g

Ingredients

• 1 duck leg
• 1 tsp Chinese five-spice powder
• 140g rice noodles
• 1 celery
  
   stick, cut into matchsticks
• 1 carrot
  
  , cut into matchsticks
• ½ cucumber, deseeded and cut into matchsticks
• 2 spring onions
  
  , sliced lengthways
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce

Method

1. Heat oven to 220C/200C fan/gas 7. Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 mins.
2. Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again well and toss with the celery, carrot, cucumber and spring onions. When cool enough to handle, remove the duck meat and crispy skin from the bone and finely shred.
3. To make the dressing, mix the hoisin and soy sauce with 2 tbsp water. Divide the noodles between two plates and top with the shredded duck. Drizzle over the dressing and serve.

Hot & sour fish soup

James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs
PREP: 15 MINSCOOK: 30 MINSEASY

Nutrition: per serving

• kcal322
 
• fat7g
 
• saturates1g
 
• carbs39g
 
• sugars1g
 
• fibre1g
 
• protein29g
 
• salt3.46g

Ingredients

• 1 tsp coriander seeds
  
• small piece ginger
  
   or galangal, sliced
• 850ml chicken or fish stock
• 175g thin rice noodles
• 2 tbsp fish sauce
  
• 2 fat red chilli, deseeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 300g raw, tail-on tiger prawns
• 200g/7oz skinless salmon fillet, cut into small cubes
• 4 spring onion
  
  , chopped
• handful coriander leaves
• handful mint
  
   leaves, torn
• juice 2 limes

Method

1. Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
2. Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
3. Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

Vietnamese-style prawn & bean stir-fry

Ingredients

•  80ml (1/3 cup) Campbell's Real Stock Chicken
•  60ml (1/4 cup) fresh lime juice
•  1 1/2 tablespoons fish sauce
•  3 teaspoons brown sugar
•  2-3 small fresh red chillies, halved, deseeded, finely chopped
•  3 teaspoons light olive oil
•  16 green king prawns, peeled leaving tails intact, deveined
•  1 large brown onion, halved, thinly sliced
•  2 large garlic cloves, finely chopped
•  150g green beans, topped, halved
•  150g Italian flat beans, topped, halved
•  100g butter beans, topped, halved
•  1 bunch snake beans, cut into 5cm lengths
•  1/3 cup firmly packed fresh coriander leaves
•  Baguette (French breadstick), to serve

Method

1. Step 1
   Combine stock, lime juice, fish sauce, sugar and chilli in a screw-top jar. Shake until the sugar dissolves and set aside.
2. Step 2
   Heat 1 teaspoon of oil in a wok over medium heat. Add the prawns and stir-fry for 2 minutes or until prawns just change colour. Transfer to a plate and set aside.
3. Step 3
   Heat the remaining oil in the wok over medium-high heat. Add onion and stir-fry for 4 minutes or until brown. Add garlic and all the beans and stir-fry over high heat for 4 minutes or until beans are tender crisp. Add lime dressing and stir-fry until combined. Add prawns and coriander and toss until heated through. 4. Divide stir-fry among bowls and serve with baguette.

Banh mi (vietnamese chicken rolls)

These Vietnamese-style rolls are filled with barbecued chicken and fresh asian herbs for a crisp, authentic flavour.

Ingredients

•  1 Lebanese cucumber
•  1 cup (250ml) rice vinegar
•  1/2 cup (110g) caster sugar
•  1 carrot
•  2 tablespoons light soy sauce
•  1 tablespoon peanut oil
•  1 tablespoon honey
•  2 garlic cloves, finely chopped
•  500g chicken thigh fillets, trimmed
•  1 baguette, cut into 4, or 4 soft long rolls
•  1 tablespoon reduced-fat whole-egg mayonnaise
•  4 soft butter lettuce leaves, torn
•  1 tablespoon pickled jalapeno peppers (optional)
•  1 tablespoon hot chilli sauce (see notes)
•  Few sprigs of fresh coriander

Method

1. Step 1
   Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 teaspoon salt and stand for 1 hour.
2. Step 2
   Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.
3. Step 3
   Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill for at least 2 hours or overnight.
4. Step 4
   Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.
5. Step 5
   Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel brown and cooked through. Thickly slice.
6. Step 6
   Split rolls, then lightly grill the cut side for 20 seconds to warm them.
7. Step 7
   Drain the pickled carrot and cucumber.
8. Step 8
   To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, cucumber, jalapenos (if using), carrot, chilli sauce and coriander.

Notes 

We used Sriracha hot sauce, available from Asian food shops.

This recipe involves some marinating so start in advance.