Thursday, 26. July 2018

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Bacon and Mushroom Risotto.


1 litre Campbell's chicken stock

420g conc. cream mushroom soup

25g butter

1 onion (finely chopped)

2 tea spoon crushed garlic

200g diced bacon

6 button mushrooms (sliced)

500gr (2 full cups) Arborio1 rice

1 cup frozen peas

¾ red capsicum, chopped

½ cup fresh parsley, finely chopped

salt and pepper to taste


Make up soup using all milk. Melt the butter in a large pan, gently sauté onion, garlic, bacon, capsicum and mushrooms for 2 minutes. Stir in the rice, salt and pepper and cook for further 1 minute. Add soup, stock and bring to the boil, stirring constantly. Pour contents into casserole dish, cover, and cook in a pre-heated 190C oven for 30-35 minutes. Stir once or twice during cooking. 5 minutes before the end of cooking stir in parsley and 1 cup of peas.


Alternatively, place casserole dish in microwave oven and cook on high for 15 minutes, remove, add peas and parsley and cook for further 5 minutes.     6



Beef and rice.


1 kg mince

1 medium onion, chopped

1½ cups cooked white rice

3 440 gr cans stewed tomatoes

1 teaspoon garlic powder

½ teaspoon each salt and pepper


Brown the mince with the chopped onion, drain well. Combine remaining ingredients in a large pan, add the mince, mix well and simmer for 30 minutes.      4



Boiled rice (easy)


Place 1 cup rice and  2 cups water into a microwave-proof container. Add half a teaspoon salt and 1 teaspoon oil. Cover and microwave for 7 minutes. Remove from microwave, stir then microwave for a further 7 mins. Remove and serve.



Chinese Fried Rice with Chicken.


1½ cups long grain rice

peanut oil

3 eggs, lightly beaten

1 onion, sliced into thin wedges

1 clove garlic, finely crushed

3 rashers bacon, roughly chopped

4 chicken thigh fillets, finely sliced

500gram chopped mixed veg (of choice)

2 tablespoons sweet soy sauce

snow pea shoots, for garnish


Add the rice to a large pan of boiling water, boil for about 12-15 minutes, or until just tender. Rinse and drain well. Heat small amount of oil in a wok, add eggs and cook over a medium heat for 2 minutes, stirring to scramble. Remove from wok. Add another small amount of oil and cook onion, garlic and bacon for 2 minutes. Add chicken and cook for a further 5 minutes, or until browned. Add the vegetables stir and cook for a further 2 minutes.  Stir in cooked rice, egg and sweet soy sauce. Sprinkle with snow pea shoots.      4



Coconut rice.


2 teaspoons oil

¾ cup shredded coconut

2 onions, finely chopped

2 cups jasmine rice

4 cups chicken broth

400gr can mango pieces

¼ cup fresh chives, chopped

salt and pepper to taste



Heat oil in a large saucepan. Add coconut and cook and stir until browned, add onion and cook further 1 minute.  Stir in rice. Add broth, salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 25 to 30 minutes until liquid is absorbed and rice is tender. Remove from heat. Stir in the contents of the can of mango. Sprinkle with chives.      6.



Combination fried rice.


2 tablespoons peanut oil

3 eggs, lightly beaten

2 garlic cloves, crushed

2 teaspoons grated fresh ginger

250g ham, coarsely chopped

1 fresh long red chilli, finely chopped

1 cup frozen peas and corn

4 cups cold, cooked white long-grain rice

¼ cup light soy sauce

1 cup bean sprouts

6 green onions, thinly sliced

Extra sprouts and sliced green onion to serve


Cook about 1½ cups of long-grain white rice the day before and store on a tray in the fridge to dry out. This prevents the rice from sticking together when cooking. Heat half oil in a wok or large frying pan. Add beaten eggs, swirling thinly. Cook as an omelette for 1-2 minutes until set. Remove from wok. Roll up tightly and chop roughly. Set aside.


Heat remaining oil in wok. Stir-fry garlic, ginger and chilli for 1 minute until fragrant. Add ham, rice, peas, corn and soy sauce. Stir-fry for 2-3 minutes until heated through. Add sprouts and onion. Stir-fry 1 minute.  Serve topped with extra bean sprouts and onion. Accompany with soy sauce if liked.   4



Golden Indian Pilaf.


A pilaf is an Indian 'one pan' rice dish made with basmati rice

1 onion, finely chopped  

2 tablespoons minced garlic

2 tablespoons minced ginger  

2 teaspoonss curry powder

2 cups Basmati rice  

1 red capsicum

2 stalks celery, diced  

1 tablespoon chicken stock powder

3 hard boiled eggs, quartered  

fresh coriander

1 cup water  

2 x 85g pouch tuna with lime and black pepper dressing


In a covered saucepan, cook the onion, garlic and ginger in a dash of oil until softened. Add the curry powder, Basmati Rice and vegetables and cook an extra minute. Stir in the stock, water, bring to the boil, cover, lower the heat and simmer for 12-15 minutes. Remove from the heat and stand for a further 2 minutes before fluffing the rice with a fork. Lightly stir in the tuna, eggs and coriander. Serve hot.   4



Nasi Goring with seafood.


Rice                                                            Paste

225g long grain rice  

 3 tablespoon peanut oil

2 large white fish fillets  

 4 garlic cloves, chopped roughly

2 eggs  

 2 large shallots, chopped roughly

sunflower oil for frying  

 15g roasted salted peanuts

6 large shallots, sliced thinly  

 6 red finger chillies, chopped roughly

175g peeled cooked prawns  

 1 tablespoon tomato purèe

1 tablespoon light soy sauce  

 1 tablespoon  oyster sauce

4 spring onions, chopped  

 1 tablespoon  soy sauce

salt and freshly ground black pepper to taste

5cm piece of cucumber, quartered lengthways and sliced


Place all paste ingredients into a blender, blend until smooth, set aside. Cook rice in salted water for about 15 minutes, until just soft, drain, rinse in cold water, drain again, spread rice in flat tray until cool. Lightly cook the fish in a hot pan, set aside and allow to cool, then break into small pieces. Beat eggs in a bowl, add salt and pepper to taste, pour into hot pan and make thin omelettes, remove from pan, allow to cool, roll up and slice thinly. Add shallots to pan, stir until cooked, remove and let cool on paper towel.


Turn up heat, add  2 tablespoons of oil and get it smoking hot. Add 2 tablespoons of the nasi goreng paste and stir-fry for 2 minutes. Add the cooked rice and stir-fry over a high heat for another 2 minutes, until it has heated through.  Add the prawns, the strips of omelette, the fried shallots, remainder of Nasi Goring paste and the fish and stir-fry for another minute. Add the soy sauce, cucumber and most of the spring onions, toss together well and then spoon on to a large warmed plate. Sprinkle with the remaining spring onions and serve straight away.   4



Quick fried rice


4 sliced shallots

1½ cups of long grain jasmine rice

2 eggs

50g defrosted peas

75g cooked leg ham

12 medium cooked prawns

50mls peanut or vegetable oil

50mls soy sauce

Sliced shallots for garnish


Rinse rice several times before cooking, cook rice, set aside.  Chop ham into small pieces, set aside. Peel and de-vein the prawns. Heat oil in hot wok (never use olive oil when making fried rice). Add shallots and cook for a few seconds before adding the egg. Once mixture resembles a light omelette, add peas, ham and prawns. (you can substitute 2 rashers cooked bacon for the ham if preferred). Stir well until all ingredients are heated through. Add cooked rice and soy sauce to taste and mix until all ingredients are combined. Serve onto warm plates and garnish with sliced shallots



Tomato risotto.


2 tablespoons olive oil  

1 onion, finely chopped

1 teaspoon crushed garlic  

1 cup Arborio rice

440 gr can tomatoes  

2 cups chicken stock (hot)

½ cup grated parmesan cheese  

¼ cup chopped spring onions

salt and pepper to taste  

¼ cup chopped fresh parsley


Drain tomatoes, chop, retain juice. Heat oil in large pan, sauté onion and garlic, add rice, stirring over heat for 2 minutes. Combine tomato juice with stock, add 1 cup mixture to pan, cook, stirring all the time until liquid is absorbed. Add remaining stock continue stirring until mixture is creamy. Add tomatoes, cheese, onions, parsley, salt and pepper. Cook for further 2 minutes, stirring until mixture is combined well. Remove from heat, cover, allow to stand for 2-3 minutes before serving.    4



Vietnamese rice paper rolls.



2 chicken breast fillets  

 1 table spoon peanut oil

24 x 17cm square rice paper sheets  

 1 small red capsicum, sliced thinly

1¼ cups bean sprouts  

 1 cup firmly packed mint leaves

1 cup firmly packed coriander leaves


Dipping sauce

1 clove garlic, crushed  

 2 tablespoons fish sauce

¼ cup lime juice  

 ¼ cup oyster sauce

¼ cup finely grated palm sugar  

 2 red Thai chillies, seeded, chopped


Sauce:     Combine all ingredients in small saucepan, stir over medium heat until sugar dissolves. Refrigerate until cold.


Rolls:     Heat oil in a small frying pan, add whole chicken breasts and cook until cooked through and browned. Remove, stand for 10 mins, then slice thinly into at least 24 pieces. Place one sheet of rice paper in a medium bowl of warm water until just softened, carefully lift from water, place on board, pat dry with paper towel.  Position paper into diamond shape, place 1/24th chicken slice down vertical centre of paper, along with 1/24th  capsicum, sprouts, mint and coriander. Fold bottom corner over filling then bring one side over the filling and roll it to enclose. Repeat with remaining 23 papers.   Serve cold with dipping sauce.



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