Beer Braised Duck

Saturday, 14th December 2013

Based on this recipe, but without the yam cake.
That day, we happened to have bought some Kampot Pepper Beer, and I decided to indulge in the luxury of using some of the White Pepper Beer for this, which turned out very nicely. I overdid the soy sauce, but otherwise the duck came out with a great flavour and juicy texture. Served with rice (with plenty of white Kampot pepper) and Bok-Choy, which I cooked just by laying them on top of the duck for 10 minutes to steam.

Shrimp and Sausage Cioppino

Friday, 28th June 2013

I was looking for a bean soup recipe and found this one, which is more of a stew, but really just what I wanted.
Soften chopped fennel, onion and garlic. Then add and brown sausage. I used the pork salsiccia which I often get from the local Italian deli, and I didn't take the skin of, but just chopped it into small chunks. Add some wine and scrape up any bits. Stir in vegetable stock, tomato paste and bay leaf, and simmer covered for 10 minutes. Uncover and add shrimp, beans and herbs and seasoning. Cook until the shrimps are done, about 4 or 5 minutes. Serve with crusty bread.
The salsiccia was quite well spiced in itself and I put in a good amount of white Kampot pepper, so this came out quite spicy, but still with an excellent flavour and everything very nicely cooked.
As there are always so many new things to cook, we rarely repeat recipes, but this one could well appear on the table again.

Swordfish steak with bacon

Sunday, 23rd June 2013

Bacon goes with everything. The swordfish was quickly pan fried with lots of white Kampot Pepper. I had it just with relish and some good bread. Delicious.