Rice-recipes-2

Neil Perry’s Claypot Chicken Rice Recipe

Celebrity chef Neil Perry shares one of our favourite easy dinner ideas that’s perfect for weekend entertaining. The rice takes on all the flavours of the chicken and your choice of add-ins, and it makes great leftovers too.

Recipe and image from Simply Good Food by Neil Perry, Published by Murdoch Books, RRP: $49.99.

This is a cross between boiled and fried rice. The rice takes on great flavour and you can add any favourites to the dish such as dried shrimp, bacon, bamboo shoots or water chestnuts.

Serves 4, or 6-8 as part of a shared Asian banquet

Ingredients

400 g (2 cups) long-grain rice, washed
600 ml chicken stock
4 skinless chicken thigh fillets, cut into small dice
1 Chinese sausage (lap cheong), sliced 6 dried black shiitake mushrooms, soaked, simmered until cooked, then quartered
4 cm piece fresh ginger, julienned
1 spring onion, green and white part, julienned

Marinade
2 tablespoons vegetable oil
1⁄2 teaspoon sesame oil
3 teaspoons oyster sauce
2 teaspoons light soy sauce
3 teaspoons dark soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon sugar
1⁄2 teaspoon white pepper
1 tablespoon cornflour

Method

1. Soak a small clay pot in water for 24 hours before using for the first time. Put the rice and stock in the clay pot, cover and cook over low heat with a heat diffuser if you have one for 20 minutes.

2. Meanwhile, mix together all the marinade ingredients and pour over the chicken, mixing well.

3. Spread the marinated chicken, Chinese sausage, mushrooms and ginger on top of the rice. Cover and cook for a further 10 minutes. Mix everything through the rice, sprinkle with the spring onions and serve.

Note: I like to mix in a beaten egg when I’m folding all the ingredients through the rice at the end. It gives the dish a luscious texture that I adore.

simplygoodfood

What’s your favourite easy chicken recipe?

January 14, 2014

Ben O’Donoghue’s Prawn Jambalaya Recipe

Prawn jambalaya can take hours to make, but Fairy ambassador and celebrity chef Ben O’Donoghue shows us how to turn this delicious rice dish into one of your new go-to easy dinner ideas. Think of it as cheat’s paella! With just a few ingredients you’ll have an aromatic pot of surf and turf rice on the table in 30 minutes.

Serves: 4

Ingredients 

500 gm green school prawns, peeled, reserving the heads
2 chicken thighs
1 chorizo sausage
1 large onion
1 green peppers
1 celery stalk
4-5 cloves of garlic
1 tablespoon tomato puree
500 mls chicken stock
1 bunch of thyme
2-3 bay leaf, fresh
2 spring onions
2 green chillies
black pepper
1 teaspoon cayenne pepper

Method 

1. Fry the chorizo and chicken in a heavy bottomed saucepan.

2. Remove and cook the prawn heads in the oil from the chorizo, squashing them with a spoon. Then remove the prawn heads after a few minutes.

3. Add the vegetables and the garlic to the pot and sauté until soft.

4. Add the tomato puree and the bay leaf and cook for a minute. Then add the rice, the chorizo and chicken thigh meat back to the pan along with the stock. Season with the cayenne pepper and cook, covered, over a low heat for about 10-15 minutes.

5. Just before the rice is cooked add the peeled prawns and thyme. Cover and cook for another minute.

6. Serve with chopped spring onions and green chillies.

What are you making for dinner tonight?

December 10, 2013

Pineapple and Toasted Coconut Brown Rice Salad Recipe

One of our favourite quick dinner ideas in summer, this rice salad recipe is elevated with flavours of juicy pineapple and toasted coconut. Ready in just a few minutes, the salad goes really well with chicken, fish or burgers on the BBQ – or on its own as a leftover lunch.

Serves 4-6

Ingredients

½ cup shredded coconut
2 packets of microwave brown rice
½ pineapple
1 red capsicum
Baby spinach
Handful fresh mint
Handful fresh flat leaf parsley
2 tbsp extra virgin olive oil
Juice of half a lemon
Cracked black pepper

Method

1. Preheat the oven to 160 degrees Celsius. Spread the coconut over a baking tray and roast in the oven for a few minutes, stirring every couple of minutes until light brown. Remove from the oven.

2. Meanwhile, cook the brown rice to packet instructions.

3. Cut the peel from the pineapple, core and cut the fruit into small pieces.

4. Cut the red capsicum in a small dice, discarding the seeds and core.

5. Roughly chop the fresh herbs.

6. In a salad bowl, mix all ingredients together, toss well and serve.

What ingredients do you like to add to a rice salad? Tell us in the comments!

Recipe by Dr Joanna McMillan for Australian Pineapples.

November 26, 2013

Easy Rice Pudding Recipe

What’s more comforting on a cold winter’s day than a bowl of creamy homemade rice pudding? We like to leave the vanilla bean in the milk to infuse for even more luscious vanilla flavour.

Ingredients
4 cups whole milk
1/2 cup medium-grain white rice or arborio rice
Pinch salt
1 vanilla bean, split, or 1 tsp vanilla extract
2 large egg yolks
1/3 cup sugar

Method
1. Add the milk, rice and salt a large, heavy saucepan. Scrape the vanilla bean and add the seeds to the rice mixture, and drop the split bean into the pan.

2. Bring to a boil over high heat, stirring constantly. As soon as it reaches a boil, reduce the heat to low, cover, and simmer gently, stirring occasionally, for 15 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender, about 8 minutes. It’s important to let the pudding simmer slowly and not boil, as the liquid will evaporate before the rice finishes cooking.

3. In a medium bowl, whisk the egg yolks and sugar. Slowly add the cooked rice mixture, whisking constantly. Pour the mixture back into the saucepan. Set the pan over medium-low heat and cook, stirring and scraping the bottom of the pan constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 1 minute. Remove the pan from the heat. Discard the vanilla bean.

5. Serve warm, at room temperature or cold. We like to top rice pudding with a shake of cinnamon and a drizzle of cold cream, maple syrup and berries, or for even more decadence, swirl a spoonful of Nutella through hot rice pudding for a chocolate-hazelnut twist.

What are your favourite rice pudding toppings?

July 19, 2013

Meat-Free Mondays: Yummy Spicy Rice Noodles

Mary McCartney’s recipe for spicy rice noodles is packed with vegetables with an Asian sauce flavoured with peanut butter and coconut milk that you’ll make over and over again.

Ingredients – serve 4

For the sauce:

3 tablespoons crunchy peanut butter

2 tablespoons chilli jam or 4 tablespoons sweet chilli sauce

300ml heated vegetable stock

1 tablespoon sesame oil

2 tablespoons soy or tamari sauce

6 tablespoons coconut milk

3 bundles rice noodles, approx 400g

2 tablespoons sesame seed oil, plus extra for the noodles

125g baby sweet corn, or 200g tinned or frozen sweet corn

2 medium carrots, thinly sliced

1 medium red onion, halved and thinly sliced

3 cloves garlic, finely chopped

125g green beans, chopped

150g broccoli

chopped peanuts and coriander to sprinkle on top when serving (optional)

Method

1. Add all your sauce ingredients in to a mixing jug, and mix together well, so that the heated vegetable stock softens the ingredients together Set aside while you prepare the vegetables.

2. Cook the rice noodles following the packet instructions, then drain them in a colander and toss them in a little sesame oil to prevent them from sticking together. You do not want the noodles too soft, but still al dente, as they will be heated again in the vegetables and sauce at the end.

3. To prepare the vegetables, heat 2 tablespoons of sesame oil in a large frying pan with deep sides (or a wok or big saucepan). Stir fry all the vegetables together for about 3 minutes on a medium to high heat.

4. Pour the sauce onto the vegetables in their pan and simmer gently for 4-5 minutes, until the vegetables are cooked through but still have a good bite to them – not too soft.

5. Now stir in the cooked rice noodles. Mix together well and heat through. I serve this hot, and sometimes garnished with chopped peanuts and chopped coriander.

This recipe comes from Mary McCartney’s Cook Book ‘Food’ published in 2012 by Random House. Image copyright Mary McCartney.

January 14, 2013