Egg pancakes with duck and hoisin sauce and Teriyaki Chicken with Pea Couscous

Couscous125 g
Ghee 20 g
Green peas50 g
Peppermint5 g
Cilantro 5 g

Chicken fillet 150 g
Olive oil 20 ml
Balsamic vinegar 10 ml
Teriyaki sauce 1 tablespoon
Lemon 1/2 pieces
Solpo to taste
Parma ham 20 g
Ground black pepper to taste

  1. Mix couscous with ground paprika and rub it in your hands with melted butter. It is necessary that the grains are saturated with oil and in appearance become similar to coarse wet sand. Pour couscous with boiling water (100 ml), mix, cover and leave for three minutes.

How to cook couscous

  1. During this time, beat the chicken fillet into a thin tortilla (the bottom of the pan is ideal for this purpose: wrap the chicken in a piece of foil and beat it flat until you swing it a couple of times).

How to prepare chicken fillet

  1. Mix olive oil with balsamic vinegar, teriyaki sauce and half lemon juice, salt, pepper and pickle a piece of chicken fillet in this mixture for five minutes. Then wrap it in slices of Parma ham and fry on both sides in a small amount of olive oil. About three to four minutes on one side and two or three on the other. Time depends on how thinly you beat off the fillet, how thick the Parma ham is and on other related factors.

Ceramic coated frying pan

  1. Meanwhile, in another skillet, steam in a small amount of water or fry a handful of frozen green peas in ghee. Peas should warm up well, but not begin to burst or frown. Pour the peas in couscous, add finely chopped mint there, add a little boiling water, mix, cover and leave for another three minutes.

How to cook couscous

  1. Mix ready-made couscous with coarsely chopped cilantro and serve with chopped chicken.

How to chop greens
Italo-Moorish lunch. Something similar, except without teriyaki, you can easily stumble into the Sicilian town of Cefalu. Chicken with couscous can be eaten both hot and cold.
Chicken egg 4 pieces
Wheat flour 50 g
Water50 ml

Chives 10 g
Duck breast 1 piece
Vegetable oil 20 ml
Cucumbers100 g
Sweet pepper 50 g
Beijing cabbage 50 g
Solpo to taste
Ground black pepper to taste
Hoisin Sauce 4 teaspoons


  1. Heat the pan. On the skin of the duck breast, make transverse cuts, salt the duck on both sides and put the skin down on a hot frying pan. Fry for three minutes, then turn over and fry for a minute on the other side.

How to prepare duck breast

  1. Remove from fat and put into the oven, preheated to 180 degrees, for eight to ten minutes.

Oven thermometer

  1. Beat eggs with flour and water and fry thin pancakes in vegetable oil. Pieces eight. Grease each pancake with half a teaspoon of hoisin, finely chop the duck and vegetables. Wrap in a pancake and serve.
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