On Jul 11, 6:21 am, "Hoges in WA" > wrote:
> Hi
> I have a special guest coming for dinner tomorrow night and I've found a
> recipe for Chilli & Orange Duck in one of my Mexican cook books.
>
> I would appreciate some assistance from the knowledgeable with what I plan
> to do.
>
> First, the Chilli paste bit requires Achiote paste. I do not know what that
> is as I can find descriptions of it but can't work out what makes it. E.g.
> "a brick-red paste that imparts a red-yellow colour and a citrus-saffron
> flavour".
> Can anyone tell me what I could use instead if I can't find this. I must
> admit I have never in my life seen it. It may not be important as the
> recipe only asks for 2 teaspoons.
>

If have a nearby Latin market, you should be able to buy achiote
paste. The brand I buy comes in a yellow & green cardboard box, and
the paste is wrapped in foil inside. I'm not at home at the moment so
I can't tell you the brand name.

If you don't have a Latin market nearby and do have an Asian market
nearby, you may be able to buy annatto seeds and make your own achiote
paste. Look up a recipe on the net. (One such recipe is at
http://www.chow.com/recipes/10554.) Annatto is used in many types of
cuisine and is used to make food a reddish orange color. (Cheddar
cheese is sometimes colored with it.)

Although achiote does have a distinct flavor, I'm betting it's main
purpose in your recipe is for color. You'd lose something, but you
could probably get by without it if your really can't find either the
paste or annatto seeds. It's a seasoning worth experimenting with. I'd
order some on-line for future use.

I would think that a green rice (arroz verde) made with poblano
peppers would make a good side. Again, you can look up recipes on
line. (One example is at
http://www.epicurious.com/recipes/fo...-POBLANO-15367.)

Enjoy!