Jo Pratt visits Sensatori Resort Mexico

Delicious recipes from Jo Pratt

Tenerife
 

Jo Pratt visits Sensatori Resort Mexico

Cook book and TV chef Jo Pratt, is giving Thomson customers at its Sensatori Resort Mexico a real taste for sustainable tourism, by introducing them to some no-fuss dishes with a Mayan twist. Famed for giving gourmet food a ‘real world make over’, Jo has developed recipes using ‘Jungle Jams’ made from Pitaya and Papaya and have been locally produced by women in the Mayan community of Chumpon, which is two hours from Cancun. Today, Jo Pratt will be demonstrating her tantalising dishes in a cookery session for Thomson customers at its Sensatori resort. Guests will get the lowdown on how to make some mouth watering main meals and desserts, such as duck and papaya stir-fry and lime and pitaya cheesecake pots. Here’s the recipe for one of those delicious dishes:

 

DUCK AND PAPAYA STIR-FRY WITH LOTS OF GREENS

Stir fries are a great midweek meal, as they are quick to prepare and full of goodness. The duck can easily be replaced with chicken, beef  or pork strips, and feel free to try other vegetables than those in the recipe.

Fresh sliced papaya can also be added to the wok for added fruitiness.

Serves 2

  • 2 cloves of garlic, crushed
  • 1 knob (about 15g) of fresh ginger, peeled and finely chopped or grated
  • 1 tablespoon dark soy sauce
  • 3 tablespoons papaya jam
  • 1 large or 2 small skinless duck breasts, cut into strips
  • 1 tablespoon sesame seeds
  • 1–2 tablespoons sunflower or vegetable oil
  • 2 pak choi, cut into quarters lengthways
  • 100g thin asparagus tips
  • 200g Chinese, tenderstem or traditional broccoli
  • 1 bunch of spring onions, cut into 2–3cm pieces
  • juice of 1/2 small orange
  • cooked Jasmine rice or egg noodles to serve

Mix together the garlic, ginger, soy sauce and papaya jam in a bowl. Add the duck strips and leave to marinate for up to 30 minutes.

Heat a wok over a high heat. Add the sesame seeds and toss around until they are lightly golden. Remove from the pan and return the pan to the heat. Add 1 tablespoon of the oil and when it is beginning to smoke, remove the duck from the marinade (leaving behind as much marinade in the dish as possible) and add to the wok. Stir-fry for a few minutes until it’s browned and sticky, and then transfer to a plate.

Add all of the vegetables to the wok with a little extra oil if it looks like it needs it. Stir-fry for about 3 minutes. Mix the orange juice into the remaining marinade and pour in to the wok. Cook for a couple of minutes for the sauce to thicken and the vegetables to become almost tender. Return the duck to the wok, and then spoon into bowls and scatter with the sesame seeds.

 
 

 
 
 
 
 
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