Monthly Archives: May 2015

Aioli Sauce

Aioli

Aioli Sauce

Back to Basics with Aioli Sauce

Yes there are many versions of this recipe, I know. Anyway sometimes it’s just best to make a few of them and stick with the best tasting one. I am sure that I have some more versions of this recipe so there will be more posts on Aioli. Like I said it’s best to experiment and stick with the one you like. I have to admit that this is not my favorite but we are all different. It’s good to get back to basics with sauces as they compliment dishes adding to the flavors. Aioli suits fish and vegetables beautifully. Sometimes when cooking we forget some of the basics so it’s good to go back there. Enjoy!

Ingredients

2 garlic cloves, crushed
1 teaspoon sea salt or rock salt
2 egg yolks
1 cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons wholegrain mustard
1 tablespoon water

Method

Process garlic, salt and egg yolks in the small bowl of a food processor until well combined.

With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.

Stir in lemon juice and mustard. Add water according to taste. Cover surface with plastic wrap and refrigerate until required.

Hints

If the mixture does split then introduce another egg yolk at room temperature and whisk in.
Add small amounts of water if the mixture is too thick, 1 teaspoon at a time.
You can add more garlic, I sometimes do 4 cloves with this recipe.
Having all of the ingredients at room temperature helps to avoid the mixture from splitting.

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Oven Baked Chicken Risotto

Oven Baked Chicken Risotto

Chicken Risotto

Loving Oven Baked Chicken Risotto in Winter!

I love Risotto, especially this Oven Baked Chicken Risotto. Unfortunately not many others in this household share my love of this tasty dish. This is an oven baked version, therefore I don’t have to stand over the frying pan and stir, stir, stir. It’s quite easy to prepare and you can change things up to suit what you have in the fridge, so it’s a great way to get rid of leftover bits of vegetables. It’s also a good way to get vegies into the kids too.  I found this recipe only recently as I couldn’t find any of my old recipes, it is almost the same though. I really have to sort those recipes out soon and start posting. Enjoy!

Serves 4

Ingredients

1 tablespoon olive oil
1 medium brown onion, chopped
200g bacon sliced
400g sliced chicken thigh
1 cup mushrooms, sliced
2 cups Arborio rice
½ cup parmesan cheese, grated
1 litre (4 cups) chicken stock
1 medium zucchini, trimmed, cut into matchsticks
½ cup frozen peas
1/3 cup fresh flat-leaf parsley, chopped

Method

Preheat oven to 180°C/160°C fan-forced oven. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion and bacon for 2 minutes stirring until softened then add in chicken and mushrooms and saute until chicken is browned for approx 5 mins.

Add rice. Cook, stirring, for 1 minute. Add stock to rice. Stir well to combine. Cover. Bake, covered, for 15 minutes. Fold through zucchini and peas. Return to oven and bake, covered, for a further 25 minutes or until rice is just tender and liquid has almost all absorbed.

Stir in parsley and parmesan. Season with pepper. Serve.

Hints

Pumpkin and pea risotto is one of my favorite combinations as is salmon with macadamia nuts. Just experiment!
Can be reheated for use the next day.
Finely grate extra vegetables to increase vegetable intake for children.
An easy to reheat work lunch.
Did you notice that there was no wine in this risotto recipe? You can add some if you like otherwise it tastes fine without it.


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