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Рецепт Maureen's Mustard Chicken, Red Onion Rice And Choc Pud
by Global Cookbook

Maureen's Mustard Chicken, Red Onion Rice And Choc Pud
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Ингредиенты

  • 115 gm Easy cook rice A few fresh basil leaves
  • 3 Tbsp. Extra virgin olive oil
  • 1 x Red onion, minced
  • 2 x Chicken thighs, about 300g, boned and skinned
  • 100 ml White wine
  • 1 dsh Worcestershire sauce
  • 200 gm Creme fraiche
  • 2 Tbsp. Wholegrain mustard
  • 1 x Courgette
  • 55 gm Butter
  • 55 gm Caster sugar
  • 1 x Egg
  • 55 gm Self raising flour
  • 25 gm Cocoa pwdr Finely grated zest of 1 orange Salt and pepper

Инструкции

  1. 1 Cook the rice according to the packet instructions and drain. Line a ramekin dish with clingfilm and lay the basil leaves on the clingfilm to cover.
  2. 2 Heat 1 tbsp extra virgin olive oil in a frying pan, add in the minced onion and cook gently for a few min to soften. Mix the onion into the liquid removed rice, season and pack the rice into ramekin.
  3. 3 Cut the chicken thighs into strips. Heat 1 tbsp extra virgin olive oil in a frying pan and cook the chicken for a few min till cooked through.
  4. 4 Remove the chicken from the pan, add in the white wine, dash of Worcestershire sauce, 100g/3 1/2oz creme fraiche and mustard and bring to the boil. Season.
  5. 5 Cut the courgette into long ribbons with a potato peeler. Heat 1 tbsp extra virgin olive oil in a wok, add in the courgette ribbons and stir fry quickly till tender.
  6. 6 Return the chicken to the pan, stir and serve on a plate. Turn the ramekin out onto the plate, peel off the clingfilm and serve with the courgette ribbons.
  7. 7 For the Chocolate Pudding: Place the butter and caster sugar in a food processor and blitz together. Add in the egg, self-raising flour and cocoa pwdr and blitz again till smooth.
  8. 8 Tie a piece of greaseproof paper around the outside of a greased ramekin dish to make a 'collar' and fill the dish with mix.
  9. 9 Cook in the microwave in high power/800W for about three min, or possibly till the sponge is well risen and cooked through.
  10. 10 Mix together the orange zest and 100g/3 1/2oz creme fraiche. Turn the sponge out of the dish and serve with the creme fraiche.