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Egg, chicken and pak choi rice bowl.

INGREDIENTS SERVES 4 250g basmati rice 1 onion, finely chopped 2 garlic cloves, finely chopped 21/2cm piece of fresh root ginger, peeled and finely chopped 1 carrot, cut into thin matchsticks 125g shiitake mushrooms, sliced 130g baby corn, chopped 300g chicken breast, cut into strips, then halved 200g pak choi, trimmed, stalks cut diagonally into thin slices, leaves torn 2tbsp vegetable oil 2tbsp light soy sauce 1tbsp oyster sauce 1tsp fish sauce 1tsp cornflour, mixed with 150ml water 1tbsp olive oil 4 eggs 3tbsp finely chopped chives Chilli paste, to serve DIRECTIONS Soak the rice for 30 minutes in cold water. Drain well. Cook the basmati rice according to the packet instructions. Put the prepared vegetables and chicken on a plate so everything is ready to add to the wok.

Place a large wok over a high heat and add the vegetable oil. Once the oil is hot add in your onion, garlic and ginger and, using a metal spoon or spatula, keep stirring the ingredients in the pan to avoid burning. Fry for one to two minutes.

Tip in the carrot, mushrooms, corn and chicken strips, give it all a good mix and cook for two minutes while stirring. Next goes in the pak choi, which will wilt down eventually. I use all of it, even the white harder ends, which retain a nice crunch when cooked.

Create the base of the sauce by adding the soy, oyster and fish sauces into the wok and give them a good stir. Pour in the cornflour water mixture - this will thicken it all up and result in a glossy, light-brown liquid. Turn the heat down to a medium simmer, cover and gently cook for 10 minutes until the chicken is cooked throughout and the corn and carrots are softened, but still retain a slight crunch. Set aside.

Heat the olive oil in a frying pan on a medium-high heat and crack in the eggs one at a time. Cook for around four minutes, taking care not to break the yolks, then turn off the heat and let them sit for one minute.

Take four medium-sized bowls, one per person, and begin to layer up your magic bowl. First divide the chicken and vegetable mixture into each bowl, then divide the rice equally and gently press down so you can't see any of the chicken mixture.

Take a dinner plate and get ready to invert your bowl (this is the trick). Place the plate over your bowl and, holding the plate securely, flip it over (so the bowl is upside down on your plate). Gently lift up the bowl to unveil your bol renverse, and carefully place an egg on the top. Scatter with chives and add chilli paste on the side.

l The Island Kitchen: Recipes From Mauritius And The Indian Ocean by Selina Periampillai is published by Bloomsbury, priced PS26.

Quinoa, strawberry and avocado salad INGREDIENTS SERVES 4 180g uncooked quinoa 200g pack of feta 1 bunch of spring onions 2 springs of mint, picked and torn Half a cucumber, thinly sliced 2 baby gem lettuce, halved 2 avocados, peeled and quartered Natural yoghurt 1 punnet strawberries, sliced DIRECTIONS Pre-heat the grill on the highest setting. Start by cooking the quinoa - best to follow the instructions the back of the packet, as some brands may vary - put to one side once cooked.

Take the spring onions, gem lettuce and avocado and drizzle with olive oil, season well with salt and pepper and place on a baking tray and grill, turning every now and then, until they have a nice roasted look but not burnt. Put to one side once you're happy they're done.

Info avocado The In a large bowl, crumble in the feta and add the sliced strawberries, mint, cucumber, cooked quinoa and grilled veg. Give it a good mix and season with salt and pepper.

of source strawberries. vitamin of other and Serve into four bowls with some yoghurt.

l Recipe courtesy of AVA Strawberries.

one Info The avocado is a great source of omega 3, the strawberries provide vitamin C and a host of other nutrients, and quinoa is high in protein.Info This dish is known as bol renverse - a creole term meaning upsidedown bowl. It's a theatrical Mauritian dish.
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Publication:The Press and Journal (Aberdeen,Scotland)
Article Type:Recipe
Date:Jun 8, 2019
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