Peking Duck

Ingredients

 1 lemon

 3 tablespoons honey

 3 tablespoons dark soy sauce

 150ml Shaohsing rice wine*

 1 cinnamon stick

 2 star anise

 2-2.5kg duck

Wash duck inside and out, then pat dry with paper towel. Use kitchen string to tie the duck's legs firmly together. Place in a large pan and pour over a kettle of boiling water. Leave for 1 minute. Transfer duck to a wire rack over a roasting tray, pat dry, then baste with marinade until the skin is completely coated.

Set the uncovered duck aside to dry out for 4-5 hours (you can face a fan onto the duck to speed up the process - the duck skin should feel like taut parchment when 

Preheat the oven to 240°C.

Pour 50ml cold water into the pan (to stop the fat from splattering). Cook in the oven for 15 minutes, then reduce the heat to 180°C and roast for a further 1 1/4 hours. Set duck aside for 10 minutes to rest before carving. 

Carve the duck into thin slices. To serve, place a pancake on each plate, then a slice of duck in the middle of the pancake. Add some cucumber and spring onion strips, drizzle with hoisin sauce, wrap and enjoy.

Cleaver way to scale fish

https://www.facebook.com/video.php?v=841121209280600

Lamb on the spit

https://www.facebook.com/video.php?v=841136669279054

Family enjoying a homemade feast 

https://www.facebook.com/video.php?v=841121575947230

https://www.facebook.com/video.php?v=841121782613876

Fays Homemade Recipes: Lamb chunks on the spit

Fays Homemade Recipes: Lamb chunks on the spit: Ingredients 1 whole Lamb 15kg or under cut in to large chunks  1 cup of dried oregano 1/2 cup of garlic salt powder 6 lemons, ...

Chicken Pieces on the spit

Ingredients

500g of Chicken pieces    

1 cup of dried oregano

2 lemons, sliced in half

1/2 cup of olive oil

salt and Pepper 

1 Spit 

Heat beads

Method

Prepare the spit and heat the beads for 20 minutes.

 I a large bowl salt pepper the chicken pieces and oregano. Place some salt dried oregano and pepper in a small plate and keep handy to have  it after Chicken is cooked! Feed the Chicken along the spit spike, holding it in place with holding hooks or spikes at each end, these hold the Chicken pieces  in place ensuring that it turns properly. Place the rod back over the heat beads and secure into place. Start the turning mechanism. Baste the the chicken the with extra lemon juice and olive oil, every half hour.

https://www.facebook.com/video.php?v=841813655878022

Lamb chunks on the spit

Ingredients

1 whole Lamb 15kg or under cut in to large chunks 

1 cup of dried oregano

1/2 cup of garlic salt powder

6 lemons, sliced in half

1 cup of greek yogurt 

1/2 cup of olive oil

salt and Pepper 

1 Spit 

Heat beads

Method

Prepare the spit and heat the beads for 20 minutes.

 In a bowl add the the juice of the lemons yogurt oregano and olive oil  salt pepper and garlic salt. Marinade will be a bit runny. Then place all the lamb pieces until all coated. Place some garlic salt dried oregano and pepper in a small plate and keep handy to have it after meat is cooked!  Feed the lamb along the spit spike, holding it in place with holding hooks or spikes at each end, these hold the lamb in place ensuring that it turns properly. Place the rod back over the heat beads and secure into place. Start the turning mechanism. Baste the lamb including the with extra lemon juice and olive oil, every half hour.

Whole Lamb on the spit

Ingredients

1 whole Lamb 15kg or under 

1 cup of dried oregano

6 lemons, sliced in half

1/2 cup of olive oil

salt and Pepper 

1 large Spit 

Heat beads

Method

Prepare the spit and heat the beads for 20 minutes. Rub the lamb well with the salt and pepper and lemon and making sure that the inside of the lamb is also well spiced cut some lemons in slices and place in its tummy before you close it up with some fine wire or strong cooking string set aside in a bowl. Feed the lamb along the spit spike, holding it in place with holding hooks or spikes at each end, these hold the lamb in place ensuring that it turns properly. Place the rod back over the heat beads and secure into place. Start the turning mechanism. Baste the inner lamb including the stomach with lemon juice and olive oil, every half hour.

https://www.facebook.com/video.php?v=841136669279054

  

Ekmek perfect fridge cake

What we need:

600g. kadaifi

300g. butter

Toasted crushed almonds 

pistachio nuts for the top

Syrup:

5 cups sugar

3 cups water

1 tablespoon lemon juice

1 slice of lemon peel 

Custard 

1 1/2 liter of milk

6 tablespoons cornflower

5 tablespoons semolina

3 egg yolks

1 1/2 cup sugar

2 vanilla

lemon zest

Coating:

2x 375g of fresh cream wiped with 1tbl. Vanilla sugar 

toasted almond slivers

 Method

1) hackle very well the  kataifi and Butter well with the melted unsalted butter lay in the baking pan and bake slowly until golden browned let it cool

2) Prepare the syrup

In a sauce pan place the sugar the water and lemon juice and the slice of the lemon. Stir only once and let it cook until it reaches boiling point simmer a bit more and take off heat let it cool

3) when syrup is cooled ladle over the kadaifi 

4) Mix all the ingredients of the cream in a saucepan and put them on the fire to thicken, stirring constantly.

5) Spread the cream on the cooked and syrup kadaifi and wait to cool.

6) Beat the Fresh cream until it's nice and thick and spread the whipped cream over the cooled custard (making sure that the custard is cold to touch) sprinkle end with almond slivers and chopped  Pistachio nuts and place in the fridge for a few hours or the night before before you serve!