Patio Lunch with Oriental Flavours

March 2016

Serve this bright yellow corn soup to celebrate Easter. Flavour the soup with our Basil Pesto and a touch of chilli.

Duck is an undervalued, but readily available change from chicken, the basic method of roasting is the same for both. The duck can also be cooked in a kettle braai.

Salads this month are outstanding and quite different from the norm. The Mango and Couscous Salad is excellent with our Lime and Coriander Dressing and the Red Cabbage Salad keeps for more than a week in the fridge.

Lastly, who can resist a grown up Chocolate Ice Cream Sandwich? After all Easter is chocolate time!

Defrost Duck.
Prepare Corn Soup and refrigerate.
Prepare Red Cabbage Salad and refrigerate.
Bake cookies and store in an airtight container.
Make and freeze Chocolate Ice Cream.
Refrigerate wine.

Assemble Ice Cream Sandwiches and re-freeze.
Stuff the duck and roast 2 hours before serving.
Make Mango and Couscous Salad.
Set the table.
Finish off the Red Cabbage Salad.
Heat and garnish the Soup – serve
Remove the Ice Cream Sandwiches from the freezer and leave in the fridge to soften a little.
Carve the duck.
Serve the meal, sit back and relax!