Smoked Duck Salad

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Using my Rainbow Carrots and lovely Beetroots from my local Farmers I wanted a lovely salad for lunch today as the sun was shining, I had recently bought some Smoked Duck Breast from my local farm store which was already cooked, so combining everything I had the most amazing Saturday lunch Salad.

 

1 Cooked Duck Breast (from Fencebay) – sliced

1 Carrot – sliced longways into thin strips

1 Beetroot – sliced thinly

Fresh Salad leaves (of your choice)

Small handful of Feta Cheese

Small handful of Walnuts

1 tbsp Balsamic Vinegar

1 tbsp Good Olive oil

1 tbsp Hoisin Sauce

 

  1. Mix together salad leaves, carrot, beetroot, balsamic vinegar and olive oil in a large bowl.
  2. Place salad mix onto a plate
  3. Top with crumbled feta cheese and sprinkle crushed walnuts over top.
  4. Place sliced Duck breast on top and drizzle Hoisin sauce over duck.

 

This is do tasty and quick, very healthy and amazing flavour sensation in your mouth. All in 5 minutes. Yummy!

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Rainbow Carrot Fritters

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I bought some lovely Rainbow Carrots from the Glasgow Food Assembly this week, they were grown locally by Gordon Caldwell, from Caldwells, Ayrshire Kitchen Garden in Turnberry, Ayrshire, himself and his team work all year round growing vegetables that are in tune with our lovely Scottish seasons. They grow everything from Turnips, Cabbage, Beetroots to Kale and much more. Here is my idea and recipe for the lovely carrots. Even better this recipe is very low in calories and fat.

 

Makes 8 fritters

3 large carrots – grated

4 Spring onions – chopped finely

2 medium eggs

1 tbsp flour

100ml cream

Salt & pepper to taste

Handful of fresh coriander or 1 tbsp dried

Handful of grated cheddar cheese or you can use Parmesan

Olive oil for cooking

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  1. Grated the carrots into a large bowl. Add in the spring onions and coriander.   20160313_135846
  2. Add in the eggs, flour and cheese, this allows the mixture to bind together. Also add in the cream and seasoning and mix together.    20160313_140405  20160313_140547
  3. Taking a small handful, squeeze the excess liquid out then form into a thin round fritter shape. By removing the excess liquid this will allow the mixture to bind together better.
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  5. Heat the olive oil in a frying pan and fry for about 3-4 minute each side or until browned, try not to move the fritters while cooking as they may come apart, just leave to cook and turn over gently.
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  7. Remove and serve. Yummy!!!!

These are great on their own for lunch with a salad, or even as an side dish with grilled meat or fish. I served these today for lunch with some Sweet Chilli Sauce which I have to say went fantastically.