cups boiling stock and the salt and pepper.
Cook uncovered
medium heat and add the onion, garlic and chilli. Cook for
Cook rice and beans according to package directions.
Pour into crock-pot and add sausage and tomato sauce.
Turn to low to keep warm.
ver and chill for at least 1 hour.
Cook rice in
Cook the rice in boiling salted water according
efer to make the marinade and decide for themselves.
Heat peanut oil in a wok or large frying pan over high heat. Stir-fry chicken in 2 batches for 3-4 mins, until browned. Set aside.
Add shrimp and stir-fry for 1-2 mins, until almost cooked. Add chili and garlic. Cook for 1 min, until fragrant and shrimp are pink. Return chicken to wok along with tamarind concentrate, kecap manis and honey. Stir-fry for 2-3 mins, until combined.
Add pineapple and bok choy to wok and toss to combine. Serve with steamed rice and sprinkled with spring onion.
br>In an oven-proof and flame-proof casserole, set over
Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.
til soft.
Remove stems and seeds and roughly chop.
Heat
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
n both sides Add water, rice and contents of seasoning packet, bring
Prepare rice according to package instructions and keep warm. Should give you
k or large skillet; cook and stir over medium-high heat
Bring 4 cups water and the salt to a boil
rimp.
PREPARING SUSHI RICE.
Rinse the rice at least 2
armalade, water, soy sauce and optional hot sauce; set aside
-loaf mini loaf pan and line bottoms with parchment paper
train well, put in rice cooker and add water, set aside.
In a saucepan, add vinegar and brown sugar.
Stir and dissolve sugar.
Cook for 5 minutes on medium heat, while stirring.
Drain beets and julienne.
Drain pineapple.
Peel and shred carrots.
Combine beets, carrots and pineapple in a bowl.
Add balsamic mixture and toss.
Add the chopped walnuts, pepper and toss.
Chill for 30 minutes.