This one rice that i love preparing when short of time.Its filling and fun.
- 8 beef or pork sausages
- 4 chicken drumsticks and 2 chicken wings or breast
- 2 medium onions chopped finely
- 11/2 cup of rice
- 1/4 cayenne pepper
- 2 tsp fresh thyme leaves
- 2 dried bay leaves
- 4 cloves garlic,crushed
- 3 trimmed celery stalks sliced thickly
- 11/2 cup pureed tomatoes
- 1 cup peas
- 2 cups chicken stock
- Cook sausages in a large saucepan,turning, until browned all over;remove from pan. In the same pan,cook chicken, a few pieces at a time, until browned all over.
- 2-3 fry onions until soft.Add rice,cayenne,thyme,bay leaves,garlic,celery and crushed tomatoes.Stir to incorporate.
- Chop sausages to bite size pieces and add to rice mixture together with the chicken and peas.Pour in stock and bring to boil.Reduce the head and simmer,uncovered for about 15 minutes or until rice is tender and chicken is cooked through.
Tip: I always cook my sausage without the skin.
This recipe is from Tupike issue 8th March,April 2008.
The cold weather is almost fading away.I would like to share a recipe that kept me going during those cold evenings. It’s rich, smoother and on its own with some bread on the side, would make a very good starter.
- 25gm butter
- 2 leeks9About 300g/12oz) dark green tops removed.White bits thinly sliced.
- 2 Potatoes(about 175gm/6oz0 peel and chopped.
- 2 bay leaves
- salt and freshly ground pepper
- 1 litre of vegetable or chicken stock
- 75ml(21/2) single cream
- 100-150g cheese.
- Melt butter in a medium-sized saucepan,add leeks,potatoes and bay leaves. Seoson with salt and pepper and cover.Turn the heat down to low and let the vegetables sweat for 10 minutes,stirring every now and then to ensure they don’t burn.
- After 10 minutes add the stock,increase the heat and simmer for a further 8-10minutes until the potatoes are cooked and leeks soft.Remove the bay leaves,add the cream and the crumbles cheese and transfer to the blender.Blend the soup till its soft and smooth.Return to the pan to re-heat,tasting and seasoning if necessary.
- To server, pour the soup into warm bowls and sprinkle with the extra crumbled cheese.
TIP: When steaming the onions or vegetables for a long time, i like to cover then with a piece of grease proof paper as well as the saucepan lid. This helps to retain the moisture and makes sure they don’t burn.