This duck has just about all the fat rendered out for later use, so its crispy on the outside but the meat is still moist and succulent. As an added bonus you will have a jar of duck fat to roast your veges or fry with afterwards. This is a longer slower roast than most,…
Category: bone broth
Fish Broth and Fish Soup
To make a really good fish soup you need to start with a really good fish broth. I like to use fish heads and frames, buy them from your fishmonger they are usually quite inexpensive. It’s really worth the small amount of effort to make fish broth and I generally make 4 to 5 litres…
Chorizo and Cavelero Nero soup
This spicy soup is a traditional Portuguese dish made with lots of dark greens and spicy sausage. Caldo verde, as it is called, is eaten a lot both in Portugal and in Brazil and the recipe varies from region to region. I was first introduced to this soup by my English friends Linda and Tin,…
Roast pork hock with smashed butter swede, broccolini and coleslaw
Pork hock is a good choice as an alternative to roasting a large joint, perfect for one or two people. I did two hocks of course as I am feeding three hungry people plus I love leftovers. Today I am making bone broth as well and the bones from hock…
ALEX'S KITCHEN WONDERLAND 