Tag-Archive for » Rice «
This is a really quick and simple recipe to make with a great end result, it makes for a fab mid week meal with no fuss. This is one of those recipes you can have on the table in around 30 Minutes and the good thing is it is quite budget friendly as well. We served ours over pasta but you can served over Asian egg noodles or rice or whatever your preference is.
1 Tablespoon oil
1 Onion, diced
1 Garlic clove, crushed
2 Tablespoons red curry paste
4 Chicken breasts, cut into even sized pieces
1 Medium red capsicum, sliced
100g Snow peas, sliced
1/4 Cup smooth peanut butter
1/2 Cup chicken stock
1 Cup coconut milk
Noodles, Pasta or Rice, to serve
Method
1. Cook noodles, pasta or rice, whilst cooking the rest of the ingredients (according to directions on the packet.).
2. Heat a wok or frying pan, add oil and stir fry onion, garlic and curry paste for 3 minutes or until onion is soft.
3. Add chicken in batches and stir-fry until browned.
4. Stir in vegetables, peanut butter, stock and coconut milk; cook a further 3 minutes.
5. Serve on top of heated noodles, pasta or rice.
All photos taken by me unless otherwise stated.
This is a wonderful easy recipe to make it tastes wonderful and we really enjoyed it. I had to make several changes from the original recipe listed as I could not get certain ingredients listed, so I adapted for what would be similar, so the end result would turn out how it was meant to. I made this for part of the recipe swap I am in If you want to view the original recipe please click here. I was the first person to review this one so there are no more pictures or reviews. I have listed the changes I made below.
Ingredients
3 slices bacon, streaky bacon, chopped finely
1 Small onion, chopped finely
8 Small veal medallions, pounded
Seasoned flour, for dusting
1 Tablespoons oil
1 Can apricots, in natural juice
1 Tablespoon apricot jam
1 Packet onion sauce mix
2 Teaspoons Worcestershire sauce
120g Mushrooms, sliced
1 tablespoon butter
1 Sachet wild rice, for 2 people
2 Tablespoons chopped fresh chives
2 Teaspoons vegetable stock granuels
Method
1. Preheat oven to 180°C.
2. Saute bacon and onion in a pan until onion is tender.
3. Spoon a little onto each piece of veal. Roll up and secure with a toothpick.
4. Dust in flour, shaking off excess. Brown all over in hot oil. Transfer to an ovenproof dish.
5 Blend apricots until smooth, add jam combine well, add soup mix and sauce and pour over rolls.
6 Bake, uncovered for 20-30 Min’s or until cooked. Add a little water if the sauce gets to thick.
7. Add some water to a pan enough to cover rice sachet, add vegetable stock, bring to the boil, add rice sachet and cook until tender. Remove sachet drain, cut open pour rice into a bowl.
8. Saute mushrooms in butter until tender, add to rice along with chopped chives.
To serve: Place rice on plates, top with veal rolls and pour sauce over.
All photos taken by me unless otherwise stated.
