UNDER THE SEA SNACK IDEAS RECIPES

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SPICED KALE CRISPS RECIPE | BBC GOOD FOOD



Spiced kale crisps recipe | BBC Good Food image

Swap out greasy potato crisps for this baked kale snack - drizzle with oil and sprinkle with ras el hanout before popping in the oven

Provided by Emily Kydd

Categories     Snack

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Serves 4-6 as a snack

Number Of Ingredients 3

100g chunky chopped kale, or kale leaves, tough stalks removed (weight without stalks)
½ tbsp olive oil
1 heaped tsp ras el hanout

Steps:

  • Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.

Nutrition Facts : Calories 22 calories, FatContent 1 grams fat, CarbohydrateContent 2 grams carbohydrates, ProteinContent 1 grams protein, SodiumContent 0.1 milligram of sodium

HOISIN DUCK STIR-FRY RECIPE | BBC GOOD FOOD



Hoisin duck stir-fry recipe | BBC Good Food image

Looking for a quick midweek meal? You can rustle up this hoisin duck stir-fry in just 15 minutes flat. It’s low in fat and calories, but full of flavour

Provided by Anna Glover

Categories     Dinner, Supper

Total Time 15 minutes

Prep Time 3 minutes

Cook Time 12 minutes

Yield 4

Number Of Ingredients 13

1 tbsp groundnut oil
2 skinless duck breasts (250g), sliced
4 pak choi , quartered
1 onion , sliced
1 carrot , peeled, halved lengthways and finely sliced
1 celery stick, finely sliced
2 tsp sherry vinegar or rice vinegar
pinch of Chinese five spice
3 tbsp hoisin sauce
1 tbsp cornflour
3 spring onions , shredded
400g cooked rice or egg noodles
1 lime , cut into wedges

Steps:

  • Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
  • Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.

Nutrition Facts : Calories 326 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 7 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.1 milligram of sodium

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POTATO WEDGES RECIPE | BBC GOOD FOOD
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SPICED KALE CRISPS RECIPE | BBC GOOD FOOD
Swap out greasy potato crisps for this baked kale snack - drizzle with oil and sprinkle with ras el hanout before popping in the oven
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