Tag: Rice

Categories
MAIN COURSE

Spicy skewered chicken with pineapple, pepper and onions


Served with the spicy sauce, Basmati rice and a sweet and sour Asian salad

Serves 4

SPICY CHICKEN SKEWERS WITH ASIAN SALAD

The marinade:
¼ cup brown sugar
½ cup rice vinegar
½ cup sambal oelek, store bought or make your own
¼ cup fish sauce, available at Asian supermarkets
2 teaspoons fresh ginger, minced

A hot sauce in one of its purest forms, Indonesian sambal oelek is merely freshly ground hot red chiles with some salt and vinegar for flavor and preservation.


The kebabs:
680 g/1½ lbs chicken thighs, deboned and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
8 wooden skewers, soaked in water for more than 1 hour
½ large ripe pineapple, peeled and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
½ large red sweet pepper, cored and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
½ large red onion, quartered and each quarter halved, breaking up the layers

The salad:
1 cup cucumber, seeded and diced
1 cup bean sprouts
¾ cup frozen corn kernels, defrosted
1 cup half-ripe mango, cut into thin strips

If mangos are not in season, use papaya, pineapple, sweet melon, etc.


½ cup spring onions, diced
1 cup fresh coriander leaves
½ cup peanuts, roughly chopped
Asian sweet and sour sauce to drizzle (see recipe below)

The rice:
2 cups/500 ml Basmati rice
salt
1 tablespoon/15 ml butter (optional)

For the marinade, whisk the brown sugar, vinegar, sambal oelek, fish sauce and ginger in a large bowl until the sugar has dissolved. Add the chicken and mix thoroughly making sure that every piece is coated. Refrigerate until ready to cook.

For the chicken skewers. alternate chicken, pineapple, chicken,  pepper, chicken and a segment of onion, and repeat until the skewer is full. Pour the balance of the marinade into a saucepan together with ½ cup/125 ml water and bring to the boil. Reduce until thickened slightly and pour out a third for basting. Put the rest aside for dipping later.

Preheat the oven to 80ºC/176°F and place a heatproof plate, big enough to hold all the skewers, to warm up.

When the barbeque reaches (150ºC/302°F ), salt the kebabs and place them on the rack. Cook for about 15 minutes, turning and basting at regular intervals. When cooked, transfer to the warmed plate and leave to rest for about 10 minutes in the heated oven. Discard the rest of the sauce that was used for basting (it could be contaminated with raw chicken) and reheat the rest of the reserved sauce.

Just before cooking, prepare the salad by mixing all the ingredients except the sweet and sour sauce. Cover and refrigerate until ready to use.

To serve
Serve the skewers on a bed of rice with the sauce in a separate container. Lightly toss the sweet and sour sauce through the salad and serve with the kebabs.

A rich, dark honey color, this tart-sweet-savory sauce does not resemble the cloying, sticky, bright red sauce that’s often served at Chinese restaurants. You can whip it up quickly to enjoy with snacks such as fried wontons. For spicy tropical flair, use unsweetened pineapple juice instead of water and include 2 teaspoons of minced ginger and a chopped Thai chile with the other seasoning at the beginning.

Asian sweet and sour sauce:
¼ cup sugar or lightly packed light brown sugar
¼ teaspoon salt
1 tablespoon ketchup
1 tablespoon light soy sauce
3 tablespoons rice vinegar
½ cup water
2 teaspoons cornstarch dissolved in 2 tablespoons water

  • Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan.
  • Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar.
  • Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens.
  • Remove from the heat, transfer to a serving bowl, and set aside for 10 minutes to cool and concentrate in flavor.
  • Taste and add extra salt, if needed. Serve warm or at room temperature.
  • This sauce can be prepared a day in advance.
Categories
MAIN COURSE

LAMB MINCE WITH BAKED EGG, SUMAC AND ROAST TOMATOES


Learning about the cuisine of other cultures and the fusion of flavors happening as a result of immigrants bringing their traditional cooking methods, herbs and family favorites into your country, has made cooking a very interesting and delicious hobby. This dish (inspired by fusion food served in Jerusalem) is a delightful and surprising result.  Yet another version of comfort food you can add to your repertoire.

Lamb mince with baked egg, sumace and harissa

360 h/12.7 oz Basmati rice

The lamb:
2 tablespoons/30 ml olive oil
12 shallots, finely sliced
2 cloves garlic, minced
350 g/12 oz lamb mince
2 cups/500 ml lamb stock
2 tablespoons/30 ml sumac (availalable at well stocked supermarkets)

Sumac, from the berries of the sumac bush (vaguely related to Poison Ivy although not poisonous) are dried and in some instances you can buy the berries whole or already ground. It is dark brick red in color and adds a delightful color and zing to food without overpowering it — subtle and refreshing. Add it to scramble eggs, a vinaigrette, garlic mayonnaise, tomato salad, etc. Try it with chicken, fish, butternut soup …. the possibilities are endless. Use your imagination.

1 tablespoon/15 ml za’atar (available in shops that specialise in Middle Eastern spices or make you own)
1 tablespoon/15 ml cumin
2 tablespoons/30 ml pine nuts
salt and freshly ground black pepper

The tomatoes:
2 tablespoons/30 ml olive oil
24 cherry tomatoes
1 teaspoon/5 ml coarse sea salt
sprinkle of sugar
1 teaspoon/5 ml balsamic vinegar

The garnish:
4 fresh eggs
plain thick Greek yogurt
bunch coriander leaves

  • In a small bowl mix the vinegar with the salt and add the onion. Set aside for the onions to soften.
  • Boil the rice and keep warm.
  • Preheat the oven to 220°C.
  • In a heatproof baking dish mix the cherry tomatoes with the olive oil, salt, sugar and vinegar and roast in the oven until the skins burst open and the juices start sizzling. Remove from the oven and set aside.
  • For the lamb:  in a big enough pan, heat the olive oil and fry the shallots and garlic briefly then add the mince.
  • Break up the mince as much as possible to avoid having clumps of meat.
  • When it becomes nice and caramelized, add half the stock, sumac, za’tar, cumin and salt and pepper and cook until most of the liquid has evaporated.
  • Add the rest of the stock and simmer for 5 minutes.
  • With a large spoon, move the meat aside to form four hollow spots. Break an egg into each hollow, then cover the pan with a lid and steam the eggs for about 5 minutes or until the eggs are cooked but the yolks still soft.
I find it much easier to fry the eggs separately and place it on top of the dish when ready to serve.  But it is up to you. It does not affect the outcome of the dish or spoil its authenticity.
  • To serve: on each warmed plate spoon the rice and spread out quite a bit.
  • Spoon the lamb and a cooked egg over the rice, being careful not the break the yolk.
  • Dot the surface of the meat with spoons full of yogurt, scatter the roast tomatoes around and sprinkle over the coriander. Serve immediately.
Extra sumac sprinkled over gives the dish an extra tang and color but use sparingly.
Categories
SOUPS/SAUCES/CONDIMENTS

Mushroom Basmati rice


This recipe is very tasty and comforting and can be served with a lot of different meat dishes.

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The rice:
450 g/15.8 oz Basmati rice
4 cups/1 liter chicken stock
75 g/2.6 oz butter
salt

The mushrooms:
1 tablespoon/15 ml butter
6 mushrooms, finely sliced
1 clove garlic, minced
1 green onion, finely chopped
1 cup/250 ml chicken stock
salt and pepper to taste
2 teaspoons/10 ml fresh parsley, chopped

Add the rice, salt and chicken stock to a medium saucepan. Bring to the boil, lower the heat, then cover with a tightly fitting lid. Cook for 15-20 minutes then turn off the heat and leave the rice to stand, still covered, until about 5 minutes before serving.

Meanwhile for the mushrooms, heat the butter in a pan, add the mushrooms and cook for about 5 minutes.  Add the garlic and onion and fry until the pan is dry, then pour in the stock and season.  Cook until almost all the stock has evaporated, then remove from the heat.

When ready to serve, add the butter to the rice and fluff up with a fork.   Carefully stir in the mushrooms and parsley and keep warm until ready to serve.

 

 

Categories
MAIN COURSE

Barbeque marinated quail


Serve it with broccoli risotto and oyster sauce and a sweet and tangy coleslaw

BLOCK HORIZONTAL LINE

Serves 4

Quail should be serve pink in the inside therefore the cooking time is crucial.

BARBEQUE QUAIL

The marinade:
2 teaspoons/10 ml coarse salt
1 tablespoon/15 ml Sechuan peppercorns
1 medium shallot, finely chopped
4 cloves garlic
2 teaspoons/10 ml chili powder
1 tablespoon/15 ml olive oil
2 tablespoons/30 ml Shaoxing rice wine
4 quail, butterflied
¼ cup runny honey

The sauce:
1½ cup duck stock, heated
1½ cup chicken stock, heated
marinade with the solids
2 teaspoons/10 ml oyster sauce

The risotto:
2 tablespoons/30 ml olive oil
1 small shallot, finely chopped
1 cup/250 ml Arborio rice
1 cup/250 ml white wine
2 cups chicken stock
1 cup/250 ml broccoli, cooked but still crunchy
1 teaspoon/5 ml oyster sauce
½ cup/125 ml Parmesan cheese, finely grated
salt and freshly ground black pepper

The coleslaw:
2 medium carrots, peeled and finely chopped
½ small cabbage, shredded
½ red onion, finely chopped
2 spring onions, finely sliced
1 tablespoon/15 ml fresh ginger, finely chopped
1 tablespoon/15 ml Japanese mayonnaise
1 tablespoon/15 ml lemon juice
½ cup/125 ml fresh coriander

In a pestle and mortar, crush the peppercorns and salt, then add the shallot, garlic and chili powder and pound to a paste. Mix in the olive oil and rice wine and pour the mixture all over the quail. Put in a sealed container and marinade for at least eight hours.
When ready to grill, remove the quail from the marinade and wipe them clean. Sprinkle over a few pinches of salt and rub some olive oil in (to prevent it from sticking to the grill). Mix 2 tablespoons/30 ml of the marinade with the honey and use as basting when the quail is almost cooked.  The rest of the marinade will be used for the sauce.

Place the quail on a preheated barbeque grill. Cook for 3 minute on each side, then baste on the one side, cook for half a minute, then turn over and baste on the other side and cook for another half a minute. Remove the quails from the heat and keep warm for 15 minutes while preparing the sauce.

Bring the duck and chicken stock to a boil, add the reserved marinade and the oyster sauce and reduce to a light syrupy consistency. Strain and keep in a warm place.

In a medium saucepan, heat the olive oil then lightly fry the shallots. Add the rice and stir to coat until it is lightly toasted but not colored. Add the wine and cook until all the alcohol has evaporated. Add half a cup of the chicken stock, cook and stir the rice until almost all the liquid has been absorbed, then add another half a cup of the stock and repeat until all the stock has been used up. When ready to serve, mix the cooked broccoli with the oyster sauce and add to the rice with the cheese and salt and pepper. Carefully stir everything through, being careful not to break up the broccoli. The rice should be creamy and not dry. Add a little hot water to loosen the mixture if it is too stiff.

Mix all the vegetables together, then stir in the mayonnaise, lemon juice and coriander. Serve immediately.

Categories
SOUPS/SAUCES/CONDIMENTS

MIXED MUSHROOM RISOTTO


4 cups/1 liter chicken stock
6 fresh shiitake mushrooms, finely sliced (or 6 dried ones — see note)
150 g/5.3 oz mixed wild mushrooms, finely sliced
2 tablespoons/30 ml vegetable oil (for frying the mushrooms and onions)
1 onion, finely chopped
2 tablespoons/30 ml olive oil (for the risotto)
150 g/5.3 oz Arborio rice
⅔ cup/150 ml white wine
1 tablespoon/15 ml truffle trimmings (optional or use 1 teaspoon/5 ml truffle oil)
½ cup/125 ml Parmesan cheese, finely grated
¼ cup/60 ml chives, finely chopped
salt and freshly ground black pepper

If using dried shiitake mushrooms, pour out 1 cup/250 ml of the stock into a bowl containing the dried mushrooms. Set aside to soak until soft. Keep the rest of the stock simmering for the risotto. Remove the soaked mushrooms from the soaking liquid and finely slice them. Strain the soaking liquid of the mushrooms into the simmering stock.

In a medium saucepan, bring the stock to a simmer.
In a clean saucepan, heat the vegetable oil, then add all the mushrooms and onion and fry until cooked. Remove from the saucepan and set aside. (If using the dried shiitake mushrooms, strain at this stage and slice finely, then add it to the pan with the other mushrooms). 

Wipe the saucepan and heat 2 tablespoons/30 ml olive oil, then add the rice and stir to coat until it is lightly toasted but not colored. Add the wine and bring to the boil until all the alcohol has evaporated — stirring occasionally.  Stir in half a cup of the stock and cook until almost all the liquid has been absorbed.  Keep stirring  occasionally.  Continue adding the remaining stock, half a cup at a time, to the rice until almost all but half a cup of stock remains. This should take about 25 minutes. Add the cooked mushrooms, the onions and the balance of the stock. Stir to heat through. Remove from the heat, stir in the truffle trimmings (or truffle oil), the cheese and chives, and season to taste. Serve immediately.

Categories
SOUPS/SAUCES/CONDIMENTS

Fruit, spice and nut rice


450 g/16 oz Basmati rice
75 g/2.6 oz unsalted butter
1 tablespoon/15 ml corn oil
1 bay leaf
3 black peppercorns, crushed
4 green cardamom pods, crushed and husks removed
1 teaspoon/5 ml salt
75 g/2.6 oz sultanas
50 g almonds, flaked (slivered)
4 cups/1 liter water

Wash the rice twice, drain in a colander and set aside. Heat the butter and oil in a medium saucepan, over low heat, and add the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds. Add the rice, salt, sultanas and flaked almonds, and stir-fry for about 1 minute, then pour in the water. Bring to the boil, lower the heat, then cover with a tightly-fitting lid. Cook for 15-20 minutes then turn off the heat and leave the rice to stand, still covered, for about 5 minutes before serving.  When ready to serve, remove the bay leaf, and fluff up the rice with a fork.

Categories
MAIN COURSE

An Indian chicken dish delicately flavored with a selection of spices


Serve with Basmati rice, Poppadoms and a variety of sambals

BLOCK HORIZONTAL LINE

Serves 4

This is a wonderful dish to make a day ahead as the flavor becomes more intense overnight, therefore making it ideal for entertaining. 

INDIAN CHICKEN DISH

The chicken:
6 free-range chicken thighs
6 free-range drumsticks
3 tablespoons/45 ml oil
1 ℓ/4 cups chicken stock
4 tablespoons/60 ml plain yogurt
¼ cup/60 ml lemon juice
4 fresh green chilies, ribs and seeds removed, finely sliced
1 tablespoon/15 ml garam masala

 The spicy onion and tomato and mixture:
2.5 cm/1 in cinnamon stick
seeds of 2 large cardamom pods
8 black peppercorns
1 teaspoon/5 ml black cumin seeds, ground
1 teaspoon/5 ml chili powder
2 tablespoons/30 ml oil
3 medium onions, finely chopped
1 tablespoon/15 ml fresh ginger, finely chopped
3 garlic cloves, finely chopped
6 medium tomatoes, peeled, seeded and chopped
salt to taste
250 ml/1 cup chicken stock

The rice:
(Adding the spices are optional.  Use plain Basmati rice if you wish otherwise make the Fruit, spice and nut rice)
450 g/16 oz Basmati rice
75 g/2.6 oz unsalted butter
1 tablespoon/15 ml corn oil
1 bay leaf
3 black peppercorns, crushed
4 green cardamom pods, crushed and husks removed
1 teaspoon/5 ml salt
75 g/2.6 oz sultanas
50 g almonds, flaked (slivered)
4 cups/1 liter water

The garnish:
2 tablespoons/30 ml fresh coriander, chopped
2 fresh green chilies, chopped (optional)

In a heavy-based saucepan, heat the oil and fry the chicken pieces until golden brown. Add the chicken stock and salt to taste, bring to the boil then  turn the heat down, cover and let it simmer gently for 30 minutes.

Meanwhile prepare the onion and tomato mixture.
In a coffee grinder or pestle and mortar, grind the cinnamon, cardamom seeds, peppercorns, cumin seeds and chili powder.
In a saucepan heat the oil and over low heat fry the onions, ginger and garlic gently until golden brown.  Add the ground spices and fry a little longer,  then add the tomatoes and cook slowly until the tomatoes break up and a thick sauce is formed.  Keep on cooking whilst stirring regularly. When all is thoroughly coated (take care that it does not stick to the bottom of the pan), season to taste.  If it becomes too thick before the tomatoes are cooked, add the chicken stock.  

Add the cooked onion and tomato spice mixture (recipe above) to the chicken, mix through and let it simmer, covered, over low heat for another 15 minutes.  Check constantly that it does not cook dry.  Add a little boiling hot water if necessary.   When cooked,  check the seasoning and remove the pan from the heat.  Add the yogurt, lemon, fresh chilies and garam masala to the chicken and gently mix to heat through.  Do not cook again.

Meanwhile, wash the rice twice, drain in a colander and set aside.  If making the spicy rice, heat the butter and oil in a medium saucepan, over low heat, and add the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds. Add the rice, salt, sultanas and flaked almonds, and stir-fry for about 1 minute, then pour in the water. Bring to the boil, lower the heat, then cover with a tightly-fitting lid. Cook for 15-20 minutes then turn off the heat and leave the rice to stand, still covered, for about 5 minutes before serving.  When ready to serve, remove the bay leaf and fluff up the rice with a fork.

To serve:
Place a 10 cm (2 in) diameter pastry ring on the plate and fill it with the Fruit, spice and nut rice.  Arrange the chicken pieces around it with a generous helping of the sauce.  Lift the pastry rings off the rice and place some coriander and whole chili on top of the rice.  Serve the Sambals in small individual bowls for each guest and Naan bread and /or Poppadoms (available at upmarket super markets) on the side.

Categories
MAIN COURSE

Duck breast fritters with Basmati rice and roast peaches


If you wish to serve another vegetable,  cabbage, lightly poached in butter and seasoned with nutmeg, goes very well with this dish.

Serves 4

DUCK BREAST FRITTERS

The duck:
4 free-range duck breasts
2 tablespoons/30 ml shoa xing rice wine (available at Asian supermarkets)
1 tablespoon/15 ml szechuan pepper, ground (available at Asian supermarkets)
1 clove garlic, minced
salt
flour for sprinkling
2 free-range eggs, whisked
Japanese breadcrumbs (Panko breadcrumbs)
oil for deep-frying

The peaches:
1 tablespoon/15 ml sugar
1 tablespoon/15 ml butter
4 ripe peaches, stoned and quartered (use canned peaches if fresh ones are unavailable but cut down on the sugar)
2 cloves, ground
2 tablespoons/30 ml Peach Schnapps

The rice:
450 g/15.8 oz Basmati rice
4 cups/1 liter chicken stock
75 g/2.6 oz butter
salt

The garnish:
2 tablespoons/30 ml orange zest, grated
2 tablespoons/30 ml fresh chives, chopped

Score the breasts on the fat side with 2 cm/0.8 in space between each cut. Mix the rice wine, pepper, garlic and salt and rub onto the breasts on both sides. Set aside in the refrigerator for at least 2 hours.

When ready to cook, wipe most of the marinade of the breasts, heat a non-stick pan and sear the breasts on the fat side only, until crispy (about 3 minutes). Remove the breasts from the pan and set aside to cool. Store the rendered fat in a container for another time to fry potatoes, etc.

When the meat has rested for at least ½ hour (it will be quite raw still), slice the meat into 4 thick slices across. Place each slice of breast between two pieces of cling film and with a mallet, flatten the meat until about 15 mm/1 in) thick.

Sprinkle each slice with flour, then dip it in the egg and finally coat with the breadcrumbs. Heat the oil in a large saucepan,  fry the crumbed slices in the hot oil until crispy — not longer than 30 seconds on each side. Remove from the pan and let drain on kitchen paper.

Meanwhile, in a saucepan, melt the sugar and butter and saute the peach quarters in it for about 1 minute on each side, de-glaze with the schnapps, sprinkle over the ground cloves and let simmer for another 2 minutes or until just tender.

Add the rice, salt and chicken stock to a medium saucepan. Bring to the boil, lower the heat, then cover with a tightly-fitting lid. Cook for 15-20 minutes then turn off the heat and leave the rice to stand, still covered, until about 5 minutes before serving. When ready to serve,add the butter and fluff up the rice with a fork.

To serve:
On each heated serving plate, spoon some rice and stack four duck breast fritters on top.  Divide the peaches and place around the rice and drizzle some of the peach juices over.

Categories
MAIN COURSE

Chicken sausage with pistachios and ham


Chicken sausage with pistachios and hamServe with mushroom risotto and apples poached in red wine

CHICKEN SAUSAGEServes 4
If you wish, double or triple the recipe, make the sausages the size you want, cook the quantity you want and freeze the rest for another occasion. When needed, let defrost in the refrigerator and cook as instructed in the recipe.

The chicken:
4 free-range chicken breasts, skin and bones removed, cut into small dice
½ cup spring onions
1 large clove garlic, minced
3 tablespoons coriander, chopped
2 tablespoons/ pistachios, roughly chopped
½ cup/ white breadcrumbs
1 cup/ prosciuto, roughly chopped
pinch nutmeg
salt and freshly ground black pepper
2½ cups/ fresh cream
1 egg white
1 tablespoon/45 ml olive oil

The apples in red wine:
4 cups cold water
juice of 1 lemon
2 Granny Smith apples, peeled and cored, keep whole
½ bottle red wine
4 tablespoons sugar
1 strip orange rind
2 whole cloves
¼ cinnamon stick

The risotto:
2 cups chicken stock
6 dried shiitake mushrooms
2 tablespoons vegetable oil (for the mushrooms and onions)
150 g mixed mushrooms, finely sliced
1 onion, finely chopped
2 tablespoons olive oil (for the risotto)
150 g Arborio rice 
2/3 cup white wine
1 tablespoon truffle trimmings (optional or use 1 teaspoon truffle oil)
½ cup Parmesan cheese, finely grated
4 tablespoons chives, finely chopped
salt and freshly ground black pepper

Preheat the oven to 180°C/350°F.

The chicken:

  • Process the chicken until smooth, then mix with the spring onions, garlic, coriander, pistachios, bread crumbs, prosciuto, nutmeg and salt and pepper.
  • Whisk the cream until stiff and fold into the chicken mixture.
  • Then whisk the egg white until stiff and carefully fold it also into the chicken mixture.
  • Take a large piece of foil and generously brush with some oil.  Form the chicken mixture into a cylindrical shape about 6 cm/2.5 in in diameter, then roll into sausage.  Twist the ends of the foil to seal well, then place in a baking dish and bake for 1 hour.

The apples:

  • Peel the apples, cut a small slice from the base of each apple so it can sit without toppling, then leave in a bowl of lemon water until ready to use. 
  • In a small saucepan big enough to fit the whole apples snugly, combine the wine, sugar, orange rind, clove and cinnamon and bring to a simmer over medium heat, stirring until the sugar has dissolved.
  • Add the apples, submerging them with a round piece of parchment paper over the liquid and a small plate on top. Simmer for 25 minutes or until they are almost tender when pierced with a skewer.
  • Remove from the heat and leave the apple to cool completely in the liquid.
  • Strain about one-third of the poaching liquid and bring to a boil over high heat.
  • Reduce until it becomes a syrupy glaze with a consistency of runny honey.  If it is too sticky, add a little more of the poaching liquid.

The risotto:

  • In a medium saucepan, bring the stock to a simmer.  Pour out 1 cup of the stock into a bowl with the dried mushrooms.  Set aside to soak until soft — about 15 minutes.  Keep the rest of the stock hot for the risotto.
  • Remove the soaked mushrooms from the soaking liquid and finely slice them.  Strain the soaking liquid of the mushrooms into the simmering stock.
  • In a clean saucepan, heat 2 tablespoons of the oil, then add the all the mushrooms (the shiitake mushrooms included) and onion and fry until cooked.  Remove from the saucepan and set aside.
  • Wipe the saucepan and heat 2 tablespoons olive oil, then add the rice and stir to coat until it is lightly toasted but not coloured.
  • Add the wine and bring to the boil until all the alcohol has evaporated. Stir in half a cup of the stock and stir until almost all the liquid has been absorbed.
  • Continue adding the remaining stock, half a cup at a time, to the rice whilst stirring constantly, until almost all but half a cup of stock remains. This should take about 25 minutes.
  • Add the cooked mushrooms, the onions and the balance of the stock.  Stir to heat through.  Remove from the heat, stir in the truffle trimmings (or truffle oil), the cheese and chives, and season to taste.
  • Serve immediately with the chicken sausage and poached apples and drizzle the sauce around.
Categories
MAIN COURSE

Chicken and seafood pilaf


Serve with Chorizo sausage, tomatoes, green beans and almonds

chicken-and-prawn-pilaf4.jpgServes 4

Mussels are a delicious added ingredient, but as I am allergic to these mollusks (and so are many people), I cook them separately by adding the raw mussels to some garlic fried in butter and white wine, then I add them to the individual plates of the other guests.

The  chicken:
2 tablespoons olive oil
8 free-range chicken thighs, deboned, meat cut in bite-size pieces (reserve the bones)
1 cup brut  champagne
salt and freshly ground pepper
1 cup chicken stock
10 tarragon leaves

The mushrooms:
2 tablespoons olive oil
2 rashers of bacon, finely diced
½ onion, finely diced
2 large garlic cloves, crushed
8 fresh shiitake mushrooms, thinly sliced

The stock:
30 g/1 oz butter
1 garlic clove, crushed
12 medium prawns, shelled, keep shells and reserve prawns for later use
1 cup fish stock, heated

The rest of the ingredients:
375 g/13 oz fine green beans, topped, and cut into 6 cm pieces
2 cups Basmati rice
1 tablespoon olive oil
the peeled and reserved prawns, deveined
4 Chorizo sausages, sliced 5 mm/¼ in thick

The garnish:
6 spring onions, cut into 3 cm pieces
½ cup slithered almonds, roasted
1 large tomato, peeled, seeded, and diced in small pieces
½ cup Parmesan cheese, finely grated
¼ cup chives, finely chopped

  • In a cast-iron pan, heat the oil then add the chicken meat and bones and fry until golden brown all over. 
  • Add the champagne, seasoning and half the tarragon and cook until all the alcohol has evaporated. 
  • Add half the stock, cover the pan and simmer gently for another 30 minutes. Discard the bones.
  • Meanwhile, heat some oil in a frying pan and add the bacon, onion and garlic and cook until translucent, then add the mushrooms and cook gently until tender.
  • Remove from the pan and set aside in a warm place.
  • Wipe the frying pan and heat the butter, add the garlic and the reserved prawn shells and cook until the shells are pink and aromatic.
  • Add the rest of the chicken stock and cook for 10 minutes.  Strain the stock and discard the solids.
  • Blanch the beans in boiling salted water, refresh in iced water, drain again and set aside in a warm place.
  • Cover the rice with cold water, add salt and bring to the boil.  Cook until all the water has evaporated and the rice is tender.  Keep warm.
  • Heat a large frying pan, wok or paella pan, add 1 tablespoon olive oil and fry the peeled prawns for about 2 minutes.  Season well then remove with a slotted spoon and reserve.  In the same pan, lightly fry the Chorizo sausages, and set aside.

Assemble the dish:

  • Heat the same pan and add a little oil, add a third of the rice and spread over the bottom of the pan, then scatter over a third of the cooked and reserved ingredients.
  • Scatter over half the Parmesan cheese and chopped chives.
  • Then with two forks, lightly stir the mixture. Repeat the whole exercise. Lastly sprinkle the rest of the Parmesan cheese and chopped chives over and serve.