#Ingredients:	#Marinade:
400 g Barbarie duck breast angiesrecipes (may use any kind of duck breasts) Mixed salad and chopped roasted cashew nuts	25 ml Lemon juice 90 ml Sweet chilli sauce 35 ml Teriyaki 2 tsp Honey 1 tsp Multi-flavoured spice 4-6 clove Minced garlic

1. 
   Combine all the marinade ingredients in a ceramic or glass dish bowl. Pat duck breast dry. Score the duck skin in a crosshatch pattern with a sharp knife (take care not to cut into the flesh).
   
2. Place duck breast into the marinade mixture and turn to coat. Cover tightly and refrigerate for at least 4 hours or overnight. Turn meat at least once during this time.
   
3. 
   Bring duck breast to room temperature. Heat a grill or frying pan over a low heat and add the duck breast, skin-side down. Cook 8 minutes until the duck breast is medium-well or until desired doneness. You can sear the duck breast for 3-4 minutes in the pan and then transfer to a 200C/400F oven to finish cooking for 5 minutes. Slice the duck breast and arrange on a platter over a bed of mixed salad. Sprinkle chopped roasted cashew nuts on top.

#Dressing:

#Ingredients:

20 g Sesame paste angiesrecipes 30 g Smooth peanut paste angiesrecipes 20 g Sesame seeds, roasted 30 g Maggi sauce angiesrecipes 15 g Caster sugar 10 g Rice vinegar 5 g Salt 5 g Szechuan pepper, ground 50 g Chilli flakes in oil angiesrecipes 20 g Sesame oil 2 g Chicken bouillon angiesrecipes 10 g Minced ginger 10 g Garlic paste 25 g Hot bean paste 1 tbsp Spring onion, chopped 2-3 tbsp Portable water, cool

150 g Spaghetti or egg noodles 1 tsp Salt Water 1 tbsp Cooked oil 80 g Cucumber 80 g Carrot 50 g Arugula 1/2 Crisp apple 1 stalk Spring onion 1 handful Peanuts

1. 
   Add enough water to fill 3/4 of a pot and bring to a rapid boil. Add in salt. Put in the noddles and cook until al dente, about 7 minutes. Rinse under the running cold water quickly and drain. Put the noodles and cooked oil in a large mixing bowl and toss until the noodles are well coated. Combine all the ingredients for the dressing in a bowl.
   
2. 
   Thinly shred the cucumber, carrot, apple and spring onion. Rinse the arugula, drain and pat them dry. Crush the peanuts lightly. Spoon the dressing over and toss to mix. To serve, arrange the shredded vegetables over the noodles and garnish with crushed peanuts.

A simple mixture of mayonnaise, buttermilk,(or sour cream) and herbs to liven up your salad or use as a dipping sauce for the French fries, fried chicken and other fried stuff. Click here for the history of Hidden Valley Ranch Dressing.

4 tbsp Homemade mayonnaise 4 tbsp Buttermilk angiesrecipes 2 tbsp 3.5% Plain yoghurt angiesrecipes

1/3 tsp Garlic powder angiesrecipes Salt and freshly ground black pepper 1 tbsp Fresh parsley, chopped

1. 
   Put mayonnaise, buttermilk and yoghurt in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper.
   
2. Add parsley and garlic powder, put lid on and shake vigorously for 30 seconds. Taste and adjust seasoning. Refrigerate for 2 hours before serving. Store the dressing in the refrigerator for a few days and it will keep longer without herbs.

2 Egg yolks, at room temperature 3/4 tsp Salt 300 ml Extra-Virgin olive oil angiesrecipes Pinch of white pepper

1 tsp Dijon mustard angiesrecipes 1- 2 tbsp Lemon juice 1 tsp Boiling water

1. 
   Put the egg yolks in a bowl and add a pinch of salt. Beat well together. Add the olive oil, 1 teaspoon at a time, beating constantly with an electric mixer.
   
2. After one-quarter of the oil has been added and absorbed, then beat in 1-2 teaspoons of the lemon juice. Continue beating in the oil, in a thin, steady stream. As the mayonnaise thickens, add another teaspoon of lemon juice.
   
3. 
   When all the oil has been beaten in, add the mustard. Taste the mayonnaise and add more lemon juice if needed. Season with salt and pepper. Add the boiling water, whisking well. Homemade mayonnaise will keep, covered in the refrigerator for up to one week.

Tzatziki is made of thick yoghurt flavoured with cucumbers, garlic, lemon juice olive oil and dill. Traditionally it is prepared with sheep or goat’s yoghurt and served as an appetizer and used also as a dip. The key to make a great tzatziki is to use sour-cream like thick creamy yoghurt.

300 g 3.5% Whole-milk yoghurt, plain angiesrecipes 250 g 20% Quark angiesrecipes 1 tbsp Olive oil 1 tsp Lemon juice

6 clove Garlic 120 g Gherkin, pickled 1 tsp Dill, dried White pepper to taste

1. 
   Finely chop gherkin and cucumber. Combine quark and yoghurt in a medium bowl. Add in olive oil, lemon juice, garlic, dill, pepper and the cucumber. Stir all the ingredients until well-combined.
   
2. 
   Cover and refrigerate for at least one hour for best flavor. Tzatziki will stay fresh in the refrigerator for several days. If excess liquid accumulates on top, just pour it off. Stir each time before use.

#Ingredients:	#Marinade:
350 g Meaty pork spareribs 50 g Red bell pepper 100 g Cucumber 1 clove Garlic, sliced 1 stalk Spring onion Salt and pepper to taste 1/2 cup Cornstarch angiesrecipes 1 cup Sweet and sour sauce Salad oil	1/3 tsp Chicken bouillon angiesrecipes 1 tsp Maggi sauce angiesrecipes 1/4 tsp White pepper powder 1 tsp Jiafan rice wine (or sherry) 1 tbsp Egg, beaten

1. 
   Chop the spare ribs into inch pieces. Put them into a pot of boiling water and poach for 3-5 minutes. Drain. Blend the pork spare ribs with the marinade and set aside for 30 minutes. Cut the bell pepper and cucumber into serving pieces. Slice the spring onions into strips. Heat a skillet with enough oil until hot. Lightly coat the marinated pork spare ribs with cornstarch. Deep fry pork spare ribs until they are crispy and golden brown. Remove and drain on the kitchen paper.
   
2. 
   Pour off all but one tablespoon of oil, stir in sliced garlic and the white parts of the spring onion until fragrant. Add in bell pepper and cucumber and stir briefly. Pour in the sweet and sour sauce
   angiesrecipes, return the fried pork spare ribs and the green parts of the spring onion. Season with salt and pepper. Stir well and dish off.