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3 x Rounded tbsp Lapsang Souchong tea or possibly the contents of 6 tea bags
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3 x Rounded tbsp white rice
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3 x Rounded tbsp brown sugar
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2 x Duck breasts, skinned and trimmed
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(2 to 3)
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1 x Lime, juice of
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Freshly grnd pepper
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Oil-water spray
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1 lrg Large cloves garlic, crushed (1 to 2)
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1 Tbsp. Lime juice
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1 Tbsp. Lemon juice
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500 gm Petit pois, thawed
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2 Tbsp. Parsley, minced
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2 Tbsp. Coriander, minced
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1 Tbsp. Mint, shredded
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1 Tbsp. Mexican salsa, (medium or possibly warm - to
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(1 to 2) your taste),salt to taste
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1 Tbsp. Balsamic vinegar
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1 Tbsp. Lime juice
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1 lrg Clov garlic, crushed
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1 x Chilli, stemmed, seeded, ribbed and finely minced
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1 x Mango, diced
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1 head fennel, trimmed and diced (save the feathery fronds)
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1/2 x Long cucumber, peeled, seeded and diced
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1 sm Red onion, diced
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3 x Spring onions, thinly sliced
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2 Tbsp. Each: minced fresh coriander, shredded fresh mint
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(2 to 3) and minced flat leaf parsley
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*CHERRY TOMATO, RED ONION, BALSAMIC, red onion, balsamic
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1 x Garlic clove, crushed
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1 Tbsp. Lime juice
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1/2 x Orange, juice of
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1 Tbsp. Lemon juice
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1 Tbsp. Balsamic vinegar
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2 x Spring onions
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1/2 x Red onion, diced
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8 x Vine tomatoes
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1 Tbsp. Each: parsley, mint and coriander
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Stack of wheat tortillas, (at least 4 per person)
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4 x Smoked duck breasts, sliced
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