Preheat the oven to 190 in a stovetop/ovenproof casserole (if you have a Le Creuset Dutch Oven 
that would be perfect), soften finely chopped onion, carrot, celery & garlic with 1/2 c toasted pinenuts, a cinnamon stick, some lemon zest and 6 diced chicken thighs. About 10 minutes will do it. Add 1/2 tsp turmeric, 2 cups basmati rice, well-rinsed and 4 cups chicken stock. Season and bring to the boil then cover and put in the oven for 25 minutes. Do not peek. When it's done fluff up the rice and sprinkle over a few more pinenuts & chopped coriander or parsley. You have a complete meal and only one pot to wash up. Serve with a spicy chutney - green tomato relish or tamarillo are good. This recipe serves 6 but make it all because your diners will certainly want seconds and this makes a fantastic lunch reheated the next day, or even served as a side of rice alongside another main dish.
that would be perfect), soften finely chopped onion, carrot, celery & garlic with 1/2 c toasted pinenuts, a cinnamon stick, some lemon zest and 6 diced chicken thighs. About 10 minutes will do it. Add 1/2 tsp turmeric, 2 cups basmati rice, well-rinsed and 4 cups chicken stock. Season and bring to the boil then cover and put in the oven for 25 minutes. Do not peek. When it's done fluff up the rice and sprinkle over a few more pinenuts & chopped coriander or parsley. You have a complete meal and only one pot to wash up. Serve with a spicy chutney - green tomato relish or tamarillo are good. This recipe serves 6 but make it all because your diners will certainly want seconds and this makes a fantastic lunch reheated the next day, or even served as a side of rice alongside another main dish.We have another favourite one pot rice dish with fish although this actually uses 2 pots because you cook the rice first. Cook basmati rice using your usual method. I usually do 1/4 cup per
person unless you are feeding a teenage boy or sportsperson. In your heavy casserole soften onion & garlic. Add a tin of chopped tomatoes (I always buy chopped because you don't really want whole mushy tomatoes), either a finely chopped chilli or a light sprinkling of chilli flakes (I use flakes because it's easy & there's no risk of blinding from chilli juice), and a small cup of wine. Bring to the boil & simmer for 10 minutes. Then add the rice with about 150g white fish per person (chopped coarsely), some finely chopped capsicum (use more than 1 colour) and my kitchen standbys - some frozen prawns, scallops, sweetcorn & peas. Heat through gently until cooked, sprinkle on some chopped parsley & serve.
person unless you are feeding a teenage boy or sportsperson. In your heavy casserole soften onion & garlic. Add a tin of chopped tomatoes (I always buy chopped because you don't really want whole mushy tomatoes), either a finely chopped chilli or a light sprinkling of chilli flakes (I use flakes because it's easy & there's no risk of blinding from chilli juice), and a small cup of wine. Bring to the boil & simmer for 10 minutes. Then add the rice with about 150g white fish per person (chopped coarsely), some finely chopped capsicum (use more than 1 colour) and my kitchen standbys - some frozen prawns, scallops, sweetcorn & peas. Heat through gently until cooked, sprinkle on some chopped parsley & serve.On Friday night we dined at Floriditas in Cuba St, one of our favourite restaurants. The menu changes daily and any description I might give won't do it justice. Go there and find out. And you will love their baking which you can also buy at Moore Wilsons.
Another interesting activity in our kitchen this weeks has been the brining of some fresh olives we bought at Moore Wilson. I'll let you know how we get on. It will take about 6 weeks. And I am sprouting some puy lentils which should be ready in a couple of days.
No comments:
Post a Comment