Tuesday 10 July 2012

Leek & Parmesan Risotto


Ingredients:
  • 25g butter
  • 1tbsp olive oil
  • 4 spring onions, trimmed and finely chopped
  • 2 leeks, trimmed and finely chopped
  • 2 garlic cloves
  • 150g brown rice
  • 750ml vegetable or chicken stock
  • 25g Parmesan, finely grated
Instructions

Bring the stock to simmer. Heat a large wide pan and add half the butter and olive oil. Add the spring onions, leek and garlic and cook for 5 mins until softened. Add the rice and stir. Add the stock a little at a time, stirring until the rice is tender. Stir in the Parmesan and the rest of butter and season.

Friday 6 July 2012

Chicken and coriander


Ingredients:
  • 2 free range chicken breasts, cut into small pieces
  • 1 red onion, diced
  • 3 chilli peppers, cut into small pieces
  • 1 bunch coriander, chopped
  • olive oil
  • wholemeal breadcrumbs
  • wholewheat tortillas
  • tamari sauce
Instructions

In a bowl, mix chicken with tamari sauce and chilli peppers. Leave it to marinate for a while.
In a frying pan heat up a little bit of olive oil and fry onion for about 3 mins until transculent. In a separate frying pan heat up oil again. Put some breadcrumbs in a bowl or plate and roll chicken pieces in it before you throw them in the pan and fry. Once the chicken is ready mix in a bowl, chicken, onion and corriander.
Heat up tortillas in the oven, when ready wrap the chicken filling mixture in tortillas and enjoy!