Wednesday, 29 August 2012

Orange & Coriander Seed Chicken Rice

What a day for needing to defrost the freezer. What to do with the chicken breasts? I spent the long weekend organising a youth camp. My fresh groceries are at a bare minimum.

I am also trying to save money (and eat more healthily) by taking my lunch to work. So I looked in the dregs of my veg bowl and freezer, stroked my chin like dr evil and came up with a cunning plan. What did I have? A few small onions, my trusty spice cupboard, loads of rice, the end of a bag of frozen spinach, an apple and an orange. I ignored the apple- too much fruit with my chicken might just overwhelm it. 

I used:
An orange
Onions (equivalent of two -three medium sized)
Spinach
Chicken (I had 4 breasts, cut into bite sized pieces)
One cup of rice
Two cloves of garlic (minced)
Two bay leaves
Heaped teaspoon of ground coriander or coriander seed
Heaped teaspoon of ground black pepper or pepper corns
Chicken stock cube or teaspoon of salt (I try to steer clear of salt but most people will want more)
Two heaped table spoons of dried chives

I then:

  1. Chopped the onions and sautéed with the spices and chives, in a little rice bran oil
  2. Added the chicken, garlic until the chicken is sealed
  3. Added the rice and braised
  4. Quartered orange, squeezed juice and added skin, left for one minute or so
  5. Added the bay leaves , water, stock cube and spinach
  6. Cooked with the lid on until all the water was absorbed 
Verdict: pleased with myself 
!!!

Friday, 3 August 2012

Simple to Wowish: Fifle (That's Faux Ginger Trifle)

A faux-Scots name for a faux- Scots pudding. A trifle, without being a trifle, designed to complement a carrot cake on a cold summer's day.

I had intended to make Eton Mess- it is the summer, after all. I was preparing for something nice for a friend's leaving dinner (he is going back to Scotland). But it was freezing, the Head Chef has opted for roast lamb with all the trimmings, my patisserie chef accomplish had made a carrot cake, and Eton Mess suddenly seemed terribly inappropriate.

I did think of making an apple and carrot compote and then realised that it would probably be the sort of thing noone else would want to try and wasn't fair to serve on such an occasion (next time!). What I did make was memorable and ever so simple so I will share it with you.

Serves 10-15 people
You will need: 2 packets of ginger nuts
A small glass of whisky (can be done without, but better with- Brandy would also be good, or calvados)
Apples( I used 11 small ones- you will need sugar if you are using cooking apples)
Custard (I used 2 packs of Ambrosia out of laziness- you could make a pint of birds with extra vanilla in it)


  1. Chop and peel the apples and boil for 15 minutes or until soft. Drain and allow to cool if you have time (I didn't and it didn't matter too much).
  2. Get a large bowl and cover the bottom with a layer of  crumbled ginger nut biscuits (just break them in your hands). Add the whisky. If it is not all absorbed, add more crushed biscuits until it is. 
  3. Add a layer of apples, followed by a layer of custard and a layer of ginger biscuits and so on until your bowl is filled. Add some crushed ginger biscuits on top. 
  4. Cover and leave to cool.
Verdict: 15 people including hungry boys- wowish.