Pattzukis and basil argan oil zucchini

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A 2 dish casual lunch : pattzukis (azuki bean patties) and zucchini.

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Boiled azuki beans are the base.

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I mashed them with a fork, added ajowan, cumin, dochi (Chinese fermented beans), garlic, hot chili, salt, fresh thyme and potato starch. Pan-fried.

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Served them topped with cumin, with grated cabbage as a side, and a dressing :

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Dressing : basil, sesame seeds, a little garlic, salt, argan oil, sudachi lime juice, water.

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Grated a zucchini, patted with sea salt, added cut basil leaves and ground coriander seeds. I’ve let about 1/2 hour.

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Then added argan oil.

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Lackered

Little fun party today : Peking duck.
Am I fooling you ? I wish it was it, but well…
Correction :
Pekinfied duck skins
But that did it for me. That was delicious.

And that’s really recycling, rock bottom level budget cooking. I kept skins in the freezer when I used duck breasts in other recipes.

Made them sweat their fat with star anise to flavor. Discarded fat.

Added soy sauce, spices and sugar. Discarded the fat.

Dried excess fat with kitchen towel. Grilled them on slow heat in oven-toaster.

Lackered skins.

Sauce made with dochi, banana, chili pepper, oil.
I served with negi leaks, cucumbers and some fresh steamed crepes.

Take a crepe, fill, roll… Verdict : hao chi le !