3 Rice salad

I love this salad its pretty much great with all sorts and nicer than a load of spuds on the side, i love the sweetness of the slow cooked fried onions along side the fresh herbs and the gentle heat of the chilli.

Ingedients
2 onions sliced
100g basmati
100g brown rice
75g wild rice
2 large salad onions sliced
1 - 2 red birdeye chillis depending on how hot you like it
50g or 1 pack of mint
50g or 1 pack of coriander
half a bag of rocket more if you want it
salt and pepper

Dressing ingredients
65ml lemon juice
30ml sesame oil
30ml thai fish sauce
35ml olive oil

• cook the sliced onions (not the salad) slowly for a good hour i cook mine in a bit of olive oil, butter and salt, allow to cool when soften and golden some maybe a little crisp that is ok
• cook the wild and brown rice together in a pan covered over with 3 times the amount of water to rice and simmer for 45 mins, once cooked run plenty of cold water to stop the cooking and drain
• cook the basmati in 400ml of water bring to the boil and simmer for 20 mins remove from the heat drain and allow to cool
• Once all the rice is cool add all the cut herbs and chilli all the onions salt and pepper to taste and toss together

when ready to serve whisk up the salad dressing and pour over and toss again

 

Saffron and Orange chicken

 Ar another wonderfully fresh and tasty meal from my new Jerusalem cook book by Ottolenghi. The left over from this made amazing wraps the next day.

Saffron and Orange chicken

Ingredients to serve 6
50g honey
1/2tsp saffron
1 tbsp white wine vinegar
300ml water

1kg of chicken breast although i used theighs
4 tbsp olive oil
2 bulbs of fennel
15g coriander
15g basil torn
15g mint leaves torn
2 tbsp lemon juice
1 red chilli thinly sliced
2 garlic cloves crushed
salt and pepper

pre heat the oven to 200c

Top and tail an orange then cut into wedges place into a small saucepan with the honey, saffron, vinegar and enough water to cover.  Bring to the boil and simmer for 1 hour top up with water if needed.  After the hour the orange will be cooked and there will be about 3 tbsp of syrup. at the end.  Process the orange and syrup with a bit more water to make a smooth paste.

Toss the Chicken in the oil, salt and pepper and place skin down on a griddle to crisp up the roast off in the oven for 20 - 30 mins till cooked cover and allow to rest and cool.  Pull off the skin and shred then shred the chicken and coat with half of the orange paste, save the rest for another dinner such as salmon.

To make the salad thinly slice the fennel add the herbs olive oil, lemon juice and salt and pepper.  Top with the shredded orange chicken and then top off with crispy chicken skin.