DISHES WITH RICE

                              CHICKEN WITH RICE AND MILANESE SAUCE

2 

One 1 kg (2 lb) chicken 

Water to cover

2 bay leaves

Salt and pepper to taste

200 g (1 cup) basmati rice

2 tbsp olive oil

100 ml (3.4 fl oz) dry white wine 

2 celery stalks, threaded

3 carrots, peeled

1 liqueur glass rum

60 g (2 oz) melted butter

200 g (8 oz) Parmesan, grated

A pinch of Cayenne pepper

3 tbsp boiled peas

Lemon zest  of 1/2 a lemon and

Lemon juice to taste

Salt and pepper to taste

 

Milanese sauce:

60 g (2 oz) butter

1 bay leaf

60 g (2 oz) cornflour

600 ml (2. 5 cups) tasty chicken broth

¼ tsp grated nutmeg

 

Cut the chicken into portions and place in a saucepan with the water, bay leaves and salt and pepper to taste and simmer for 25 minutes.

 

Then cut the celery and carrots into large pieces, place in the saucepan with the chicken and continue to boil for 35 minutes more.

 

Strain the chicken with the vegetables and reserve the broth,  600 ml (2.5 cups) for the rice, and 500 ml (2 cups) for the sauce.

 

Sauté the rice in olive oil for 2 minutes, pour in the rum, and when the alcohol evaporates pour in 2.5 cups of the broth, lower the heat and simmer for 25-30 minutes, stirring occasionally.

 

Cut and debone the chicken and cut the vegetables and place them in a bowl.  Add the butter, grated cheese, Cayenne pepper, peas, lemon juice and zest, the parsley, rice and salt and pepper to taste and mix well together

 

Place the mixture in a cake mould with a hole in the middle and press well with a spoon. Cover with cling film and refrigerate. 

 

For the Milanese sauce sauté the cornflour in butter with the bay leaf   Pour 2 cups of broth, gradually, stirring constantly, until the sauce bubbles and thickens.  Discard the bay leaf and sprinkle with grated nutmeg.

 

Heat the cake mould and reverse on a hot dish, pour the hot Milanese sauce over and serve immediately.

                                                MUSHROOM RISOTTO

 

6 cups chicken broth, divided

3 tbsp olive oil

500 g (1 lb) white mushrooms, trimmed and thinly sliced

500 g (1 lb) portobello mushrooms, trimmed and thinly sliced

2 cloves garlic, peeled

2 rashers bacon, extra fat discarded and thinly sliced

1 ½ cup Arborio rice

125 ml (½ cup) dry white wine

Salt and freshly ground white pepper to taste

3 tbsp chopped chives

4 tbsp butter

½ cup grated Parmesan

 

In a saucepan, warm the broth over low heat.

 

Sauté the bacon in olive oil and add the 2 kinds of mushrooms and garlic and simmer until the mushrooms are cooked and almost dry, and set aside,

 

Sauté the rice in butter and pour in the wine, stirring until the alcohol evaporates.  Pour in the hot broth, gradually, ½ cup at a time, until the liquid is absorbed and the rice is “al dente”, about 15-20 minutes.

 

Remove from the heat and stir in the mushrooms with their liquid, butter, chives and grated Parmesan.  Taste and season to taste, if necessary.   

                                               PRAWN  FRIED RICE

A delicious Chinese dish.

1 tbs vegetable oil

2 cloves garlic, peeled and crushed

2 carrots, peeled and finely chopped

1 green bell pepper, trimmed and finely chopped

500 g (1lb) prawns, shelled and deveined

600 g cooked white rice

150 g peas

2 tbsp soy sauce

2 tbsp sesame oil

1 egg, whisked

2 tbsp sliced spring onions

Saute the garlic in vegetable oil for 1 minute, add the carrots and bell pepper and cook for 3 minutes.  Then add the prawns and cook until they just change colour, stirring occasionally.

Stir in the rice and peas and season with soy sauce and sesame oil and cook for 2 minutes more.   Push the rice on one side of the pan and add the egg and stir until fully cooked and fold into the rice mixture.  Serve garnished with sliced spring onions.   

PLEASE DO NOT FORGET TO  BE INOCULATED AGAINST THE CORONAVIRUS SO THAT YOU AND YOUR BELOVED FAMILIES REMAIN HEALTHY