Main Course: Eastern promise

Five flavours of the Orient to turn your table into a temple

SZECHUAN DUCK

• 2 cloves garlic, finely chopped
• 30ml (2 tbsp) hoisin sauce
• 60ml (4 tbsp) soy sauce
• 30ml (2 tbsp) sesame oil
• 4 duck breasts, about 250g each, each cut into 3-4 pieces
• 15ml (1 tbsp) Szechuan peppercorns
• 5ml (1 tsp) coriander seeds
• 2.5ml (½ tsp) black peppercorns
• 1 lettuce, finely sliced
• 4 spring onions, sliced into strips

Mix together the garlic, hoisin sauce, soy sauce and sesame oil. Add the duck pieces and mix to coat. Cover and chill for at least 2 hours. In a pestle and mortar, grind the Szechuan peppercorns with the coriander seeds and peppercorns. Remove the duck from the marinade and rub all over with the pepper mixture. Grill or braai, turning regularly, for 10-15 minutes.

Make sure the heat isn't too high so as not to burn the spices. Arrange the duck on a bed of lettuce and spring onions in small bowls. Serve with a dip and flatbread, if desired. Serves 4

KOREAN BEEF BULGOGI WITH NECTARINES

• 2cm fresh root ginger, peeled and finely chopped
• 1 clove garlic, finely chopped
• ½ red chilli, finely chopped
• 45-60ml (3-4 tbsp) soy sauce
• 30ml (2 tbsp) oyster sauce
• 30ml (2 tbsp) sesame oil
• 5ml (1 tsp) brown sugar
• 600g beef rump, finely sliced
• 30ml (2 tbsp) sesame seeds
• 1 cos lettuce, leaves separated
• 1 nectarine, cut into thin wedges

Whisk together the ginger, garlic, chilli, soy sauce, oyster sauce, sesame oil and sugar. Add the beef and mix to coat. Cover and marinate overnight in the refrigerator. Toast the sesame seeds lightly in a hot pan.

Take the meat out of the marinade. Allow the excess to drip off, then sear on both sides on a hot grill or griddle pan for 1-2 minutes and arrange on the lettuce leaves. Serve topped with the toasted sesame seeds and nectarine wedges. Serves 4

LAKSA

• 1 mango, peeled, pitted and sliced
• 40g ( cup) peanuts
• 1 stalk lemon grass, white part only, finely sliced
• 1 clove garlic
• Handful fresh coriander leaves
• 4 spring onions, sliced into rings
• 2 green chillies, chopped
• 30-45ml (2-3 tbsp) fish sauce
• 30ml (2 tbsp) peanut oil
• 350ml coconut milk
• 400ml vegetable stock
• 3-4 curry leaves
• 100g peas
• 8-12 king prawns, deveined, head and shell left on
• 250g white fish fillet, such as dorado or farmed kabeljou, cut into bite-sized pieces
• 250g mussels
• 200g rice stick noodles
• Soy sauce, to taste

In a food processor, combine half the mango with the peanuts, lemon grass, garlic, coriander, spring onions, chillies, fish sauce and oil. Blend to a coarse paste. Add the paste to a hot wok or frying pan and fry briefly.

Add the coconut milk and vegetable stock and stir to deglaze the pan. Add the curry leaves and peas and bring to the boil. Add the prawns, fish, mussels and the rest of the mango to the sauce. Simmer over a low heat for 6-8 minutes or until just cooked. Cook the noodles according to packet instructions. Season the laksa to taste with soy sauce. Drain the noodles and divide between bowls.

Spoon the laksa over the top and serve. Serves 4

VIETNAMESE SPRING ROLLS

• 100g rice vermicelli noodles
• 8 discs of rice paper, 22cm in diameter
• 1 stick celery, cut into thin batons
• 2 carrots, cut into thin batons
• 1 yellow pepper, cut into thin batons
• Handful Thai basil leaves
• Light soy sauce, to taste
• 16 garlic chives

Place the noodles in a bowl and pour over boiling water. Leave for 10 minutes until soft, then drain in a sieve, rinse in cold water and cut into lengths of about 5cm, using kitchen scissors. Fill a flat dish, slightly larger than the sheets of rice paper, with lukewarm water. Spread a tea towel on one side and have a second towel ready.

Submerge a sheet in the water and leave to soften for about 1 minute. Carefully transfer the rice paper sheet to the towel and pat dry with the second towel. Set aside and repeat for the rest. Place some of the vegetables, noodles and basil in the centre of each softened sheet of rice paper. Drizzle over a little soy sauce.

Top each with 2 chive stalks so that they protrude at one end. Fold in the ends of the rice paper and roll up. Serve with salad and dips if desired. Makes 8 rolls