Sugar substitute recipes don’t have to be boring – Canderel shows you how.
Spiced Fruity Glazed Duck Breasts
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
For the meat:
4 duck breasts
2 teaspoons black peppercorns
1 teaspoon rock salt
1 teaspoon coriander seeds
½ teaspoon ground all spice
Pinch of ground cinnamon
For the sauce:
2 tablespoons granular Canderel
150ml red wine or port
75g fresh or frozen cranberries
2 tablespoons cranberry jelly
Per portion with calculation based on recipe making 4 portions
Energy 875kJ /208kcal
Fat 8 g
Grind the spices (black peppercorns, rock salt, coriander seeds, ground all spice and ground cinnamon) in a pestle and mortar or small food mill.
Make 4 to 5 slits into the skin of the duck breasts and rub the spices all over.
Heat a large griddle or frying pan and cook the duck breasts skin side down for 4-5 minutes, then draining off any excess fat, turn the breasts and cook for a further 4-5 minutes according to thickness, allow a little longer if you like the meat well cooked. Allow to rest in a warm place for 2-3 minutes.
Meanwhile to make the sauce, add Canderel, wine, zest and juice of orange, cranberries and cranberry jelly to saucepan and simmer for 10 minutes until thickened and syrupy.
Slice the duck breasts diagonally and serve with red cabbage (see next recipe) on a bed of sweet potato mash drizzled with the sauce.
10 minutes + marinating & cooking
4 Salmon Fillets
For the Marinade:
160ml Japanese Soy Sauce
2 tbsp Granular Canderel
Place the salmon in the teriyaki marinade for 10 minutes. Turn occasionally. Drain salmon, reserve the marinade.
Cook the salmon in a heated oiled pan, brushing occasionally with the marinade, until cooked as desired.
Bring the reserved marinade to a boil in a small pan. Reduce heat & simmer until the sauce thickens slightly. Add Canderel once heated.
Serve salmon with pak choy, noodles & a drizzle of teriyaki sauce.
Alternatively substitute the salmon for chicken breast or strips of sirloin beef.
Teriyaki Style Salmon Fillet
Analysis Unit Per 100g Per portion
Energy Kcal 138 288
kJ 576 1203
Protein g 11.2 23.4
Fat g 6.9 14.4
Carbs g 2.6 5.4
Sugar g 2.4 5.0
Thai chicken and sweet potato curry
Preparation: 15 minutes
Cooking: 25-30 minutes
2 Stalks lemongrass
6 Shallots, thinly sliced
3 Garlic cloves, crushed
4 Skinless chicken breasts, cut into thick strips
2.5cm Piece of ginger, grated
1 Large sweet potato, cut into chunks
400ml Can coconut milk
150ml Chicken stock
2 tbsp Granular Canderel
1-2 tbsp Thai red curry paste
1 tbsp Fish sauce
1 tbsp Light soy sauce
100g Mangetout, shredded
Fresh coriander, to serve
Remove the tough outer leaves from the lemongrass and discard. Bash the
stalks with a rolling pin to flatten slightly, then very finely chop.
Melt the butter in a large frying pan or wok. Add the shallots, garlic
and chicken and stir-fry over a high heat for 3-4 minutes until the
chicken is browned. Add chopped lemongrass and the remaining ingredients (except the mangetout and coriander) and bring to the boil.
Reduce the heat to a simmer for 15 minutes.
Sprinkle over the mangetout and simmer for a further 5 minutes or until the sweet potatoes are tender.
Season to taste and serve with steamed jasmine rice and sprinkle with
fresh coriander leaves.
Nutritional values per 100g