Rice nuggets in herby tomato sauce & Lemon chicken with rosemary and olives and vegetables

レシピ

材料・調味料 (4 人分)

作り方

1: Rice nuggets;
Pour the stock into a large saucepan. Add bay leaf. Bring to boil, add the rice, stir, then cover and simmer for 15min.
Uncover, reduce the heat to low and cook a further 5min. until the rice is tender and all the stock is absorbed, stirring frequently towards the end of cooking. Leave to cool.
Stir cheese, egg yolk, flour and parsley into the rice. Season to taste then shape into 20 walnuts size balls(nuggets). Cover and refrigerate.

2: Herby tomato sauce;
To make the sauce, heat the oil in a large frying pan and cook the onion for 5min., add the garlic and pepper and cook until soft.
Stir in the chopped tomatoes and simmer gently for 3min.
Stir in the chopped basil and season to taste.

3: Methods; whichever you prefer to do.
1.Add the rice nuggets to the sauce and simmer for a further 20min. or until the rice nuggets are cooked through and the sauce has reduced a little. Spoon on to serving plate and serve hot.
2.Place nuggets in oven proof dish at 190C, pour over the herb sauce, cover with foil and bake for another 20min.(this method helps stop the nuggets from breaking up.)

4: Lemon chicken;
Preheat oven to 200C 15min before cooking. Trim the chicken thighs and place in a shallow baking dish large enough to hold them in a single layer.
Remove the zest from the lemon or use potato peeler and cut into thin julienne strips.

5: Reserve half and add the remainder to the chicken. Squeeze the lemon juice over the chicken, toss to coat well and leave to stand for 20min.
Add the remaining lemon zest or julienne stripes, olive oil, garlic, onions and half rosemary springs. Toss gently and leave for about 20min.

6: Cover the potatoes with lightly salted water and bring to boil. Cook for 2min. then drain well and add to the chicken. Season to taste with salt and pepper.
(Salt must be just before roasting. If it's put earlier, meat is going to be hard.)

7: Roast the chicken in the preheated oven for 50min., turning frequently and basing, or until the chicken is cooked. Just before the end of cooking time, discard the rosemary and add the fresh rosemary springs.
Add the olive oil and stir.
Serve immediately with the steamed vegetables.