What’s for Dinner?

Thai Dinner for Two

The Menu

Tum Yum Soup

Thai-style Shrimp Sashimi

Chicken Satay and Grilled Zucchini

Beef Tenderloin with Green Papaya Salad

Grilled Pork Neck

Yellow Curry Crab with Roti Prada

Dessert – Baby Coconut Milk Pudding

Grilled Duck Breast

Ingredients

4 boneless skin-on duck breast, 6 to 8 oz each
4 blood oranges
1/2 cup pomegranate concentrate
6 tbsp honey
1 tbsp balsamic vinegar
salt and pepper
1/2 cup pomegranate seeds

Method

  1. Peel and segment oranges. Leave the segments in a colander top drain. Reserve the juice.
  2. In a small saucepan over medium heat, combine 4 tbsp orange juice, the pomegranate concentrate, honey, vinegar and a pinch of salt. Simmer until thick enough to coat the back of a spoon, 10 to 15 minutes.
  3. Pat dry duck breast and cut away excess fatty skin. Score the skin in a crosshatch pattern, without cutting into the flesh, at 1/2-inch intervals. Remove the tenderloins and trim away any sinew from the undersides of the breasts. Season the breast with salt and pepper.
  4. Preheat grill to medium-high.
  5. Pan-fry the duck breast in batches with skin-side down over medium-high heat to render the fat, 4 to 5 minutes.
  6. Mix the duck with half of the pomegranate glaze.
  7. Place the duck on the grill, skin-side down. Grill, turning once, until browned and cooked to your liking, 4 to 5 minutes per side for medium. During the last 2 minutes of cooking, brush with the leftover marinade.
  8. Remove duck to a platter, tent with foil, and let rest for 5 minutes.
  9. Stir the orange segments and pomegranate seeds into the reserved glaze.
  10. Slice duck breast across the grain on the bias. Fan out the slices on serving plates and spoon the glaze on top before serving.

Makes 4 servings.

Source: Adventure in Grilling

In Pictures: Decorative Sushi

Kazari Maki Sushi

Sunday Funnies


Help keep the kitchen clean — eat out.

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I am a nutritional overachiever.

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I read recipes the same way I read science fiction. I get to the end and think, “Well, that’s not going to happen.”

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I didn’t fight my way to the top of the food chain to be a vegetarian.

Media Overstates Dementia Benefits of Mediterranean Diet

“New diet to fight dementia,” claims the Sunday Express, while The Independent reports: “Mediterranean diet could help beat dementia”.

Despite the media focus on the Mediterranean diet, this was only a small part of a review which aimed to discover whether some modifiable risk factors (such as high cholesterol or high blood pressure) were linked to the risk of developing dementia in people with existing mild cognitive problems.

The review found collated relevant studies, covering a wide variety of potential risk factors, finding the most evidence around diabetes, high blood pressure and mental health.

Researchers found that the evidence suggested diabetes increased the risk of “conversion” from mild cognitive impairment to dementia. However, this increased risk was not adjusted for other potential confounding factors such as physical activity or smoking – which could influence the results.

The researchers found a single study assessing the Mediterranean diet in people with one type of mild cognitive impairment (particular problems remembering specific events). It found that the Mediterranean diet was associated with a reduced risk of developing Alzheimer’s among people with this type of mild cognitive impairment. However, it does not provide strong enough evidence to suggest that following the Mediterranean diet will definitely reduce the risk of a person with mild cognitive impairment developing dementia.

While this review is helpful, there is still a lot to be learned about risk factors for dementia and how to reduce risk.

Where did the story come from?

The study was carried out by researchers from University College London and Johns Hopkins Bayview Medical Center, Baltimore, US. One of the authors reported receiving financial support from various sources including the National Institute on Aging and National Institute of Mental Health, as well as various pharmaceutical companies. The other authors reported no financial relationships with commercial bodies.

The study was published in the peer-reviewed medical journal the American Journal of Psychiatry.

The main body of The Independent’s article is quite representative of this study, focusing on links with diabetes and mental health symptoms and risk of dementia. However, the choice to focus the headline on the Mediterranean diet is quite confusing and misleading. The Mediterranean diet was not the main focus of the review or its findings, and the evidence on it in the review comes from only one study. The Express’ coverage was similarly skewed in focusing on diet.

What kind of research was this?

[ ……]

Read more at NHS UK …..

Dragon Fruit and Apple Smoothie

Ingredients

  • 30 g frozen dragon fruit
  • 70 g frozen apple
  • 30 g frozen strawberries
  • 30 g frozen banana
  • 150 ml water

Few slices of strawberry for garnish

Vegan Spaghetti with Tofu Balls

Ingredients

9 oz firm tofu, drained
1 onion, coarsely grated
2 garlic cloves, crushed
1 tsp Dijon mustard
1 tbsp ground cumin
1 small bunch of parsley, finely chopped
1 tbsp soy sauce
2 oz ground almonds
2 tbsp olive oil
12 oz spaghetti
sea salt and ground black pepper
1 bunch of fresh basil, to garnish

Sauce

1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, chopped
1 large eggplant, diced
2 zucchini, diced
1 red bell pepper, seeded and finely chopped
1 tbsp agave syrup
14 oz can chopped tomatoes
scant 1 cup vegetable stock

Method

  1. Place the drained tofu, grated onion, crushed garlic, mustard, ground cumin, chopped parsley, soy sauce and ground almonds into a bowl. Season with sea salt and ground black pepper and mix thoroughly. Roll into about 20 walnut-sized balls, squashing the mixture together with your hands.
  2. Heat the olive oil in a large frying pan, then add the tofu balls, in batches if necessary. Cook gently, turning them occasionally until brown all over. Remove the balls from the pan and set aside on a plate.
  3. Heat the oil for the sauce in the same frying pan, add the onion and garlic and cook for 5 minutes, or until softened.
  4. Add the eggplant, zucchini, pepper and agave syrup and stir-fry for about 10 minutes until the vegetables are beginning to soften and have turned slightly brown. Season with salt and pepper.
  5. Stir in the tomatoes and stock. Cover and simmer for 20 minutes, or until the sauce is rich and thickened. Just before the end of the cooking time, place the tofu balls on top of the sauce, cover and heat through for 2-3 minutes.
  6. Meanwhile, cook the pasta in a large pan of salted, boiling water according to the manufacturer’s instructions, then drain. Check the seasoning in the sauce before serving with the spaghetti. garnished with basil leaves.

Makes 4 servings.

Source: Vegan Cooking