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Thursday 4th March 2021.
March 4, 2021
Coping with schooling during the pandemic we talk to Sn Nigel Fossey Headteacher Kings College Panama.
Tuesday 2nd March 2021.
March 2, 2021
Tuesday is Feisty Foodie day, and it is Duck Sliders with Asian slaw.
Monday 1st March 2021.
March 1, 2021
It is a brand new month, starting it off is you, me and the music. Yaz looks at music history and Ingrid enjoys silence.
Daily News
Thursday 4th March 2021.
March 4, 2021
Covid, Phase 2 vaccinations starts today in San Miguelito. Drug gangs delivers with motorbike delivery.
Wednesday 3rd March 2021.
March 3, 2021
Principal update of Covid as new vaccines continue to arrive.
On Twitter
On Instagram
In a few minutes, Mr. Nigel Fossey, Headteacher of King’s College Panama and LATAM Academic Director, talking about:
Why schools around the world are reopening? How can we do it safely? What advice to give to the parents? What is the effect of continued schools closure in children and young people?
#Panamá #britisheducation
#education #KingsCollege
Today @feisty_foodie_pty
#Duck Breast Sliders with Asian Slaw
Ingredients:
2 duck breasts
Kosher salt and freshly ground pepper
Slaw
2 tablespoons chilli sauce
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon soy sauce
1½ cups finely shredded red cabbage (or a bag of shredded cabbage with carrots would work too)
1 spring onion, sliced thinly
1 long red chilli, seeded and sliced thinly
¼ cup mint leaves, sliced thinly
To assemble
10 slider buns or other small bread rolls, halved and lightly toasted
Kewpie or regular mayonnaise
Hoisin sauce
extra mint leaves to serve, optional
Instructions:
Score the skin on the duck in a cross-hatched pattern and season both sides with salt and pepper. Place skin side down in a cold sauté pan and turn the heat to medium.
Cook for 10 minutes until the skin is golden and crisp and the fat is rendered down. Turn over and cook for a further 4-6 minutes for medium rare duck. Transfer to a plate and cool for 10 minutes. Cut skin side down, then slice each breast into 20 very thin slices.
Slaw: Whisk the chilli sauce, oil, lemon juice and soy together. Place all the remaining ingredients in a bowl and toss with enough of the dressing to lightly coat.
To assemble: Spread the base of the warm buns with mayo and top with a pile of slaw, slices of duck and a mint leaf. If desired, smear some hoisin sauce on the top bun with the tops and secure with a toothpick. Serve immediately. Makes 10
Note: Test the duck with an instant read thermometer. Medium rare should be 130 F and medium at 140 F. If replacing duck with pork tenderloin, temp should be 145 F.
Pantry Note: Kewpie is a Japanese brand mayonnaise used widely in Japanese fast foods and modern Japanese cuisine. Available from the international section of some supermarkets or from Asian food stores.
📌More here: www.thebreakfastshow.com.pa
#foodlovers
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Here are the upcoming virtual #events that we recommend ➡️
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Listen to the best #radio show in #English language #Panamacity #TheBreakfastShow with Gerry D @coolfm89.3 from 6 to 10 a.m. www.coolfmpanama.com www.pbcpanama.com
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Newsletter
What's new in Panamá
Friday 4th December 2020.
December 4, 2020
Covid update and President signs law on single use plastics.
Wisy recognized as Nasdaq Milestone Make
June 3, 2020
Wisy, creator of a remote coordination and task automation platform, helps companies adapt to the new way of doing business in times of COVID-19
Music During Quarantine
May 28, 2020
In times of quarantine, we can use the therapeutic effects of music for our benefit, starting with recognizing what music we like, and what helps us exercise, study, sleep, dance.
Ventriloquist Meli Graham and her infamous alpaca puppet: Alpacachino
May 27, 2020
Ventriloquist Meli Graham and her infamous alpaca puppet, Alpacachino, have landed a spot in the segment on local television station, SerTV (Channel 11), with the series: The Alpacachino Show.