Maureen's Mustard Chicken, Red Onion Rice And Choc Pud
- 115 g Easy cook rice
- A few fresh basil leaves
- 3 tb Olive oil
- 1 Red onion; chopped
- 2 Chicken thighs; about 300g,
- -boned
- ; and skinned
- 100 ml White wine
- 1 ds Worcestershire sauce
- 200 g Creme fraiche
- 2 tb Wholegrain mustard
- 1 Courgette
- 55 g Butter
- 55 g Caster sugar
- 1 Egg
- 55 g Self raising flour
- 25 g Cocoa powder
- Finely grated zest of 1
- -orange
- Salt and pepper
1 Cook the rice according to the packet instructions and drain. Line a
ramekin dish with clingfilm and lay the basil leaves on the clingfilm to
cover.
2 Heat 1 tbsp olive oil in a frying pan, add the chopped onion and cook
gently for a few minutes to soften. Mix the onion into the drained rice,
season and pack the rice into ramekin.
3 Cut the chicken thighs into strips. Heat 1 tbsp olive oil in a frying pan
and cook the chicken for a few minutes until cooked through.
4 Remove the chicken from the pan, add the white wine, dash of
Worcestershire sauce, 100g/3 1/2oz creme fraiche and mustard and bring to
the boil. Season.
5 Cut the courgette into long ribbons with a potato peeler. Heat 1 tbsp
olive oil in a wok, add the courgette ribbons and stir fry quickly until
tender.
6 Return the chicken to the pan, stir and serve on a plate. Turn the
ramekin out onto the plate, peel off the clingfilm and serve with the
courgette ribbons.
7 For the Chocolate Pudding: Place the butter and caster sugar in a food
processor and blitz together. Add the egg, self-raising flour and cocoa
powder and blitz again until smooth.
8 Tie a piece of greaseproof paper around the outside of a greased ramekin
dish to make a 'collar' and fill the dish with mixture.
9 Cook in the microwave in high power/800W for about three minutes, or
until the sponge is well risen and cooked through.
10 Mix together the orange zest and 100g/3 1/2oz creme fraiche. Turn the
sponge out of the dish and serve with the creme fraiche.
Converted by MC_Buster.
NOTES : Chef - Emma Crowhurst
Recipe by: Ready Steady Cook
ramekin dish with clingfilm and lay the basil leaves on the clingfilm to
cover.
2 Heat 1 tbsp olive oil in a frying pan, add the chopped onion and cook
gently for a few minutes to soften. Mix the onion into the drained rice,
season and pack the rice into ramekin.
3 Cut the chicken thighs into strips. Heat 1 tbsp olive oil in a frying pan
and cook the chicken for a few minutes until cooked through.
4 Remove the chicken from the pan, add the white wine, dash of
Worcestershire sauce, 100g/3 1/2oz creme fraiche and mustard and bring to
the boil. Season.
5 Cut the courgette into long ribbons with a potato peeler. Heat 1 tbsp
olive oil in a wok, add the courgette ribbons and stir fry quickly until
tender.
6 Return the chicken to the pan, stir and serve on a plate. Turn the
ramekin out onto the plate, peel off the clingfilm and serve with the
courgette ribbons.
7 For the Chocolate Pudding: Place the butter and caster sugar in a food
processor and blitz together. Add the egg, self-raising flour and cocoa
powder and blitz again until smooth.
8 Tie a piece of greaseproof paper around the outside of a greased ramekin
dish to make a 'collar' and fill the dish with mixture.
9 Cook in the microwave in high power/800W for about three minutes, or
until the sponge is well risen and cooked through.
10 Mix together the orange zest and 100g/3 1/2oz creme fraiche. Turn the
sponge out of the dish and serve with the creme fraiche.
Converted by MC_Buster.
NOTES : Chef - Emma Crowhurst
Recipe by: Ready Steady Cook
