Smoked duck with mango and greens

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  • 2 Margret Duck breast
  • 1 Fresh Mango
  • 1 Frisee Lettuce washed and dried
  • Selection of greens
  • 65ml Just Wing'it
  • 60ml Toasted sesame oil
  • Rice vinegar to taste

First Roast the duck breast in a hot oven (380f) for about 8 minutes skin side down. remove and allow the meat to rest. Meanwhile peel the mango, discarding the outer skin. Carefully continue to peel super thin slices of the mango and keep to one side. cut your greens ( we use bok choy, snow peas, asparagus, baby shoots, rocket, green onion) and toss with the frisee. mix up the Just Wing'it with the oil and vinegar. correct ratio to taste and drizzle 1/3 over the greens. Next thinly slice the duck and arrange on 4 plates alternating the mango and duck. stack with the greens and drizzle the remaining dressing around the plate, or serve separately.

Serves 4-6


Crunchy Vegetable Stir Fry with Noodles

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Allow 125g of pasta or rice noodles per person. Next cut up a variety of your favorite vegetables, I like bell peppers, snow peas, zucchini, carrots, bok choy and asparagus.

Heat salted water and ad the noodles, meanwhile heat a large pan and add a dash of sesame oil, sauté all the vegetables till just tender. Drain noodles and add to the vegetables. Add enough Just' wing it to coat the vegetables to your liking. Serve immediately


Barbeque Angus Steak with Sweet Potato Mash

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  • 4 Sweet potatoes
  • 4 10oz Angus Steaks
  • 1 Lime
  • 50ml Extra virgin olive oil

Start by roasting the sweet potatoes in their skins until soft. Peel and mash the pulp with the zest and juice of the lime. Add the olive oil and season to taste. next grill the steaks to your liking, and once they are cooked allow to rest and brush each steak with Just wing'it turning and adding 3 or 4 times on each side. Arrange the sweet potato in the center of each plate and top with a steak and serve with your favorite vegetables and drizzle with extra Just wing'it and fresh coriander.

Just wing'it Chicken Wrap

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  • 4 10" Flour tortilla wraps
  • 2 Free range chicken breasts
  • 100ml Sour Cream
  • 50ml Just wing'it
  • 1 Fresh Lime
  • 1/2 Head of Romaine lettuce
  • 1 Red Pepper
  • 1/2 Red onion

Take the chicken breasts and cut in half . Marinate with the Just wing'it for 15 minuets. pan fry the chicken adding 50ml of water to prevent the chicken from burning, and once fully cooked allow to cool, and cut the chicken into thin strips

Meanwhile zest and juice the lime and mix into the sour cream. Deseed the peppers and if liked grill to add more flavor, cutting into thin strips. Finely slice the red onion and the Romaine salad. Next warm the tortillas on the grill/ in oven/microwave (this will make the wrap more flexible) spread each wrap with the sour cream mix and top with the rest of the fillings. Carefully roll up tucking in the sides and cut in half. Served immediately with chilled beer or a glass of your favorite white wine!


Jumbo Shrimp with quick Thai sauce

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  • 20 Raw tiger shrimp
  • 1/4 cup of Just wing'it
  • 1 can coconut milk
  • 100g Jasmine rice
  • pinch saffron

Start by cooking the rice, follow the instructions and add the saffron at the start, to give a nice golden colour to the rice. While the rice is cooking, take a large pan and heat a splash of peanut oil until just smoking on the sides. Add the shrimp and allow to cook to about 3/4. This wont take long so don't go away from the stove! Turn the shrimp and add the coconut milk and the Just'wing it. crank up the heat to reduce the sauce by 1/4. spoon the cooked rice onto two plates and surround with the shrimp. Finish with chopped coriander if you like.

Serves 2


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