Our whole family loves roasted chicken and we also love fun words, so when I was researching our Dominican Republic weekend and I saw a recipe for pollo con wasakaka, or roasted chicken with garlic sauce, it was hard to go past. Unfortunately, garlic is high in FODMAPs, so I knew I was going to have to come up with an alternative. I’m a little ashamed to admit just how easy it was. Continue reading
Here’s one secret: I pre-made the pancakes, so all I had to do was pull them out of the freezer and defrost them. Here’s another: they were actually just general-purpose gluten-free savoury crepes. There are recipes for more authentic-tasting gluten-free mandarin pancakes out there (The Gluten-Free Asian Kitchen cookbook has one) but crepes work wonderfully and I don’t think anyone noticed the difference.
One last secret: I didn’t roast a whole duck. I bought duck legs only and roasted those. It was plenty for this dish and so much faster and easier to make than a whole greasy bird. So yeah. Here’s my recipe for a lazy cook’s mu shu duck.
I love kung pao chicken. I make it regularly without consulting any recipes, so the following is a bit approximate. That’s OK. Kung pao chicken is a forgiving dish, the kind of dish where you get to unleash your creativity, improvise, maybe use up whatever’s in the fridge – and it’ll still come out tasty.
It might be argued that this isn’t a proper kung pao chicken at all, since it’s not spicy, or not necessarily. I have small children. If I make spicy food, they won’t eat it. Since I love hot food, I add the spice to my own plate. I don’t care what the purists may say – it’s still kung pao chicken to me. It has chicken. It has sweet peppers. It has nuts. It has kung pao chicken-y flavour. What more do you need? Continue reading