We're experiencing gale-force wind with speed topping 70 mph but the temperature were around 7C higher than the average for this time of the year.
The sky may be deceivingly clear and sunny but we were warned whenever possible to stay indoor to avoid being blown away by the wind... really Muna, you need a lot more than a gale-force wind to blow you away.
Anyhoo, here's how the family decided to spent the weekend....
Lolita found the flickering lights most amusing...
Elsa found the flickering lights almost amusing...
Muna found flicking the ditdoters (that's what the tv remotes are known as in our household) most frustrating...
and MrD found that doing nothing is great!!
2 duck breast fillets salt cayenne pepper freshly ground black pepper 1/4 cup
chicken stock 2 tablespoons honey 2 tablespoons light soy sauce 1 tablespoon grated fresh root ginger 1 teaspoon tomato puree 1 teaspoon chilli powder lime juice from 1/2 lime
Preheat oven to 200 C.
Use a sharp knife to score across the duck breasts through
the skin and fat but just barely to the meat. Rub the skin with salt,
cayenne and black pepper.
Preheat an ovenproof frying pan over medium-high heat.
breasts in the pan skin-side down and fry until the skin is brown and
crisp, about 5 minutes. Use a spoon to carefully discard any excess fat
from the bottom of the pan. Turn the breasts over and cook for 1 minute.
Place the pan into the preheated oven and roast until the breasts reach desired doneness.
Remove the duck breasts from the frying pan and cover with aluminium
foil. Set aside to rest.
Pour off excess fat from the frying pan.
the stock, soy sauce, ginger, tomato
puree, chilli powder and lime juice in the frying pan. Whisk the sauce
over high heat, bring to the boil and cook until the sauce thickens,
about 2 minutes. Slice the duck breasts thinly, arrange on serving
plates, and pour the sauce over the top.