Showing posts sorted by date for query lamb. Sort by relevance Show all posts
Showing posts sorted by date for query lamb. Sort by relevance Show all posts
One of the things I really like doing as a food blogger is being afforded the opportunity to enjoy food in new places and venues. Restaurant Reviews don't happen really often, but when they do, I am always really happy to do try something new!
I was recently contacted and asked if I would like to enjoy a meal at the new Comptoir Libanais which had recently opened up in Cheshire Oaks, which is a huge shopping complex not too far from where I live. I was offered a meal for two on the house. The Comptoir Libanais dining experience promises to bring the delicious flavours of Lebanon and the
Middle East to the the British customer. With a myriad of bright colours
and flavours the food reflects the stunning interiors of all the
restaurants.
Founded by Tony, Kitous, there are a number of Comptoir Libanais restaurants now open in the UK, each one offering a fabulous Lebanese dining experience. It has always been Tony's desire “to create a place for everyone to eat and drink in humble
and friendly surroundings that is affordable for all”, so to see the Comptoir family expand in
England's North West brings much joy to Tony and the team. Comptoir has a strong
presence in the North with restaurants in Leeds and Manchester and Cheshire was the
natural next location.
I brought my friend Tina along with me to enjoy the experience and from the moment we entered the restaurant we were struck by the authentic feel of it, the bright colours, the delicious smells and fabulous atmosphere. It felt just as if we had stumbled onto a wonderful Souk somewhere in the Middle East, with a vibrancy in colour and a truly down home feeling. The colours were a treat for the eyes and everyone was quite friendly and helpful. At first there was some confusion as they weren't expecting us, and didn't appear to know anything about it, but that was quickly sorted by the very capable and friendly staff which showed us to a nice window side table where we could view the whole restaurant from. I loved the colour and feel of the furnishings. Brightly coloured and patterned vinyl seating, and red painted wooden chairs, mixed with a red striped bench seats vie for your attention along with beautiful mosaic tile patterned floors and fabulous pendulum lighting. I found myself wanting some of those light fixtures for my own home. The walls were lined with pictures of famous people wearing colourful Fez's and beautiful handbags which were for sale, silver tea pots, also for sale.
It felt so authentic and real. We both knew instantly that we were in for a real treat. I think about the only thing that was missing was some music. I think a bit of Middle Eastern music playing in the background would be nice, but this is such a busy and happening place and filled with a mosaic of people's, speaking different languages etc. We felt comfortable and at home. Tina remarked that she felt as if she had been dropped into the middle of a lovely Eastern Bazaar. I felt the same.
The menu is made of recipes which Middle Eastern and Lebanese mothers use at home including Tony’s mother. Comptoir is a place that serves food all day from breakfast until dinner. It is a restaurant where everyone can eat casually and the food is served with warm and friendly hospitality, just like back home in the Middle-East and North Africa. Breakfast is an important meal in the Arab culture, the menu includes dishes such as Shakshuka - a classic dish made up of slow cooked tomatoes, red onions and peppers mixed with parsley, coriander and garlic. Topped with a fried egg and crumbled feta and served with pita. Alternatively , Man’ousha flat bread or full Lebanese breakfast.
The all day menu includes a huge variety of different dishes from a large selection of hot and cold mezze which are ideal for a quick snack or to share with friends and family. All the usual dips, salads and dishes are also available, from Baba Ghanuj to Marinated Jawaneh - Chargrilled marinated chicken wings with garlic, lemon & pomegranate molasses. Warm Lebanese wraps (served with a Comptoir salad and pickles) are especially popular, as are the Marinated Grills and Tagines.
No Lebanese meal is complete without something sweet there is a selection of Baklawa and Lebanese desserts, which are delicate, fragrant and delicious, such as Dark Chocolate Orange and Cardamom Cake. Refreshing homemade lemonades such as Romana - orange blossom water and pomegranate lemonade and Rosa - rose, lemon and lime lemonade, as well as Fresh Rose Mint Tea , served in a silver teapot are the perfect accompaniments to the meal as well as freshly squeezed juices, cocktails and a selection of Lebanese wines and beers, specially imported from the Bekaa Valley.
We were really spoilt for choice. They offer a variety of drinks for their customers. Hot drinks such as teas, coffees, chocolates (both European and Middle Eastern choices) along with a variety of wines, beers, spirits, cocktails and cold drinks. We don't drink alcohol, tea or coffee, but were keen to try some authentic Home-made Lebanese Lemonades.
Tina chose for herself a Toufaha, which is an Apple, Mint and Ginger lemonade. (regular £2.95)
For myself I ordered a Roza, which was Lemon and Lime, with Rose Syrup. (Regular £2.95) Oh boy, but both drinks were amazing! We tasted each other's (of course!) and I loved both flavours. The Toufaha was spicier than the Roza, but both were deliciously pleasant and served with plenty of ice and a lovely paper straw! (Yay!)
There is a huge selection of Mezze, both hot and cold, available, along with a variety of Dips, Soups, and Salads. The people next to us were having a Mezze platter for two and it looked fantastic. You can also get a Mezze Platter for one. We knew we wouldn't have room for that, along with a main and dessert.
We didn't want to overly fill up before our main course, so we ordered two separate Mezze to share. All were moderately priced, ranging from £2.95 for a selection of pickles to £6.25 for the Lamb Kibbeh.
Lamb Kibbeh (3 pieces) (£6.25) - Minced lamb cracker wheat parcels, filled with lamb, pine nuts and onion, served with a mint yogurt sauce.
Cheese Samboussek (£5.50) - Pastry parcels filled with Halloumi & Feta cheese, topped with sesame seeds, served with mint yogurt sauce.
I think our favourite of the two was the Cheese Samboussek, but both were delicious. The Lamb was nicely spiced, and not greasy in the least, with a crisp crust and flavourful filling. I love Kibbeh, and this was very good, not too spicy, but well flavoured.
The Cheese Samboussek, had lots of filling and we both fell in love with it. Tina wanted to show you the insides. Both dishes came with a delicious creamy dip and pickles. I wasn't sure what the pickles were, but we both enjoyed them. There was a type of hot pepper, and a crisp green stick with we think was cucumber, but my favourite were the pink ones, which you can't see here because I had already eaten it. It was so good. I saw jars of them for sale, so when we go back (and we will because we want to bring our husbands with us) I am going to buy some for here at home. Seriously tasty! Both Mezze were a nice size and not overly filling, which was a plus for me as I don't want to already be full before my main course arrives. A good Mezze should whet the appetite for what is to come and these did just that!
They are a variety of warm Wraps on the menu ( Falafel Lamb Kofta, Chicken Taouk, Halloumi & Olive) all served with a Comptoir salad and pickles. You can also get a Wrap platter. There are four different kinds of Large Salads, with vegetarian and vegan options. There are also Grill options and Fattets, several favourites, and Tagines along with a variety of sides available.
For our main, we again chose two different options which we planned on sharing. They didn't bat an eyelid when we asked for two separate plates. Let me tell you, it was really difficult to choose only two things. I could easily have eaten everything on the menu. It all sounded very appealing!
One choice was the Chicken Moussakhan (£11.95) - Roasted marinated half baby chicken in pomegranate molasses, walnuts, and sumac onion confit, served with Comptoir salad & Vermicelli Basmati Rice.
THIS WAS GORGEOUS!
The portion was very generous, the chicken was well flavoured and tender. Delicious with a crisp skin. I normally take the skin off my chicken, but I ate the skin, I couldn't help myself. The salad was nice and well prepared with a lovely dressing. (I have had some pretty manky salads in restaurants over here) This salad passed my salad test. I also really enjoyed the rice. I love Vermicelli rice. This had a faint flavour of chicken stock. All told, we were both very pleased with this option.
For our other option we ordered the Lamb & Prune Tagine (£12.50) - Tender pieces of lamb with prunes, butternut squash, roasted almonds and sesame seeds. We chose couscous as the go with.
This was also delicious, with plenty of prunes, lamb, squash and a nice thick gravy. It was nicely spiced with a really fruity flavour, which went very well with the sweetness of the lamb. The lamb was so tender it fell apart.
A variety of sides are also available on the menu . . . rice, couscous, olives, quinoa, Batata Harra (Lebanese spiced fries), Hommos, and a selection of pickles.
There are plenty of options for dessert and the sweet tooth! Dark Chocolate & Red Rose Berries Cake sounded good. So did the Orange and Almond Cake, the Mango and Vanilla Cheese Cake and the Chocolate Brownie. There are also Baklawa and ice cream or frozen yogurt. We wanted something really authentic and light so we chose the Orange Blossom Mouhalabia and a selection of Baklawa.
Orange Blossom Mouhalabia £5.45 - a traditional Lebanese milk pudding with date, fig, apricot, prune and sultana compote.
Can you say TO DIE FOR! This is what we wrote down . . . Smooth, silky, light and satisfying . . . this was a clear favourite. We had no problem polishing it off and the compote went beautifully with it. It almost tasted faintly like Turkish delight. We are so in love with this, that I am now looking for a recipe to make it at home. We want it for our Christmas lunch dessert!
The Baklawa (£4.95) was amazing also. I love, LOVE Baklawa. It is like one of my favourite things on earth. There was a very generous serving of six pieces. It was all delicious. You can also buy the Baklawa in the "Souk" along with a multitude of other goodies.
With an ample Breakfast Menu, a Children's Menu, as well as a Takeaway Menu, there something here for everyone, and every occasion.
We were very happy with our meal. It was well prepared, delicious and the servings quite ample. The service was excellent. The atmosphere was excellent. All-told this was a very positive experience for both of us. Lunch for two, with drinks, excluding tip, came to about £50.00. All in all we gave this dining experience a perfect 10 out of 10! It is a very family friendly restaurant as well. The couples sitting next to us had small children with them. I loved the colour and the vibe of the place. There is also an upstairs. Washrooms are available, both regular on the upper floor, and a Handicapped accessible on the main floor. Very clean.
We will return for sure.
Many thanks to Comptoir Libanais, Cheshire Oaks for this really enjoyable dining experience!
Special notes -
Tony started his entrepreneurial flair from a young age selling lemonades and sandwiches outside his home on the street in Algeria. This drive inspired him to come to London with very little and grow the restaurant business that he has today. The authentic journey of flavours from the regions where Tony spent his childhood and where he still regularly travels now, continuing to source ingredients and decorations that will enhance the intoxicating eating experience of the Middle East.
The food is available to eat in the restaurant or to take home back to the office or to your home. Takeaway food is part and parcel of Middle Eastern culture and so Comptoir Libanais s proud to offer this service to guests at the Cheshire Oaks restaurant. Not only this, but the team will soon be launching an exclusive delivery service with Deliveroo . Comptoir Libanais will, therefore, provide the perfect option for eating at home or for picking up on the way back from work.
The restaurant also offers a large dedicated children’s menu with an activity pack and colouring in section to keep the little ones entertained. Priced at £5.95 it includes a main course, drink and dessert and includes favourites such as Halloumi Halloumi platter with falafel and hommos and Chicken wings with hommos and Lebanese fries.
About Comptoir Libanais
There are 23 restaurants across London and around the country, including Manchester, Bath, Leeds, Reading, Birmingham, Oxford and Exeter. Comptoir Libanais also has a branch in Holland and is in the process of expanding further internationally, with restaurants in Dubai and Abu Dhabi.
Founded in 2008 by Tony Kitous, the name means Lebanese Counter, as it is a place where everyone can eat casually and enjoy Middle Eastern food, served with warm and friendly hospitality, just like back home.
www.comptoirlibanais.co.uk
I grew up in a home where dishes like this were not really served very often. My mother would make Pate Chinoise for my father from time to time, which we had to eat as well. Pate Chinois is a French Canadian version of Cottage pie, using minced beef, mashed potatoes and corn or peas. My mom always used peas, and tinned ones. She also used cheap ground beef, which I did not like at all. It was full of bits of gristle. It was never my favourite meal, but my father love LOVED it! Perhaps I was just too picky.
People often confuse the two, Cottage Pie and Shepherd's Pie. Traditionally both were dishes invented to use up the leftover gravy and veg from the Sunday dinner. With beef being used in the Cottage Pie and Lamb in the Shepherds Pie.
Most people just use the names interchangeably for the both. I can be a bit pedantic however . . . it is one of my weaknesses . . . for Shepherds Pie I use lamb and for Cottage Pie I use beef. It can be leftover or fresh ground, though. I am not quite that picky!
Basically both are casseroles with meat and a flavourful gravy on the bottom, a layer of vegetables and a lovely thatch of mashed potato on top!
These types of meals are my Todd's favourites. In fact today he had two helpings. He normally doesn't exceed his one serving of anything, but he was really enjoying this.
I have a secret ingredient for the potato thatch. I always add a tiny bit of cheese, which really helps it to brown to a nice golden brown and adds just a touch of flavour. Sometimes I will add a bit of horseradish to either the gravy or mash for a Cottage pie, because it goes so well with beef.
I like to make a pattern in the potatoes with a fork. Today it was a basket weave. Not hard to do at all. You don't have to do that, but do try to rough them up a tiny bit so that you can get some crispy golden edges!
I also use frozen petit pois . . . not tinned or leftover cooked. And I don't thaw them out before putting it together. I just layer them on frozen. The heat from the filling and the mash will cook them perfectly. (I have a real dislike of over-cooked peas. I can't help it.)
The gravy is also very simple to make. Of course if you happen to have leftover gravy from the Sunday lunch that would also work, but it is very simple to make your own from scratch.
I start by sweating a mirepoix of fresh vegetables in some butter . . . carrot, swede, onions and celery . . . aromatics and real flavour boosters! Especially when you have sweated them in a bit of butter.
A good beef stock made from a quality beef stock cube or gel pack. I like the Knorr ones. Some Tomato puree (tomato paste in the US), or yes even ketchup will work. If you are using ketchup leave out the HP Sauce. Just use a splash or Worcestershire.
I use herbs as well . . . to be specific, Summer Savoury . . . its an Eastern Canada thing. You can use Marjoram or thyme . . .
Today I made a delicious coleslaw to go along with it. Salad is nice also. Todd likes a slice of bread and butter with his. You could serve any vegetable on the side. Green beans and carrots are nice. I like salad.
Its a great way of stretching out leftovers. I do like a thick gravy with mine. I don't like it too soupy, but if you do, then you could certainly add more gravy, or make your gravy thinner, but do bear in mind that the potatoes will absorb some of the gravy, so you want your gravy to be a bit on the thick side and your potatoes as well. You don't want a soupy thatch!
Yield: 4
A Simple Cottage Pie
prep time: 20 minscook time: 45 minstotal time: 65 mins
Simple, delicious, and a family pleasing comfort food.
ingredients:
400g leftover roast beef, roughly chopped (about 3 cups)
1 TBS butter
1 medium onion, peeled and chopped
1 stick celery, trimmed and chopped
1/2 carrot, peeled and grated
a cube of swede (rutabaga) peeled and grated
1 TBS tomato puree
1 TBS plain flour
1/2 TBS brown sauce (HP sauce)
400ml well flavoured beef stock (1 1/2 cups)
1/2 tsp summer savoury
salt and black pepper to taste
100g frozen peas (1 cup)
For the potato thatch:
6 medium potatoes, peeled and cut into chunks
warm milk
a knob of butter
salt and pepper
2 TBS grated cheese (Parmesan or cheddar)
melted butter to brush (optionalinstructions:
Put the potatoes in a pot of lightly salted water and
bring to the boil. Boil for 10 to 15 minutes until soft. Drain well
and then return the potatoes to the pan. Shake the pan over the residual
heat of the burner to dry them out a bit and then mash the potatoes
well until smooth with some warm milk, and a knob of butter. Season to
taste with salt and pepper and stir in the cheese. Set aside and keep
warm.
bring to the boil. Boil for 10 to 15 minutes until soft. Drain well
and then return the potatoes to the pan. Shake the pan over the residual
heat of the burner to dry them out a bit and then mash the potatoes
well until smooth with some warm milk, and a knob of butter. Season to
taste with salt and pepper and stir in the cheese. Set aside and keep
warm.
Melt the butter in a skillet. Add the
onion, celery, carrot and sweet. Cook, stirring frequently over medium
low heat until softened and the onion is translucent. Stir in the
flour. Slowly stir in the beef stock and bring to the boil. Cook,
stirring constantly until the mixture boils and thickens. Stir in the
tomato puree, brown sauce, and summer savoury. Season to taste with
salt and black pepper and then stir in the chopped beef. Pour this into
the bottom of a buttered 1 litre (1 quart) shallow baking dish.
Sprinkle the frozen peas over top. Spread the mashed potatoes on top to
cover. Rough up the potato a bit with a fork. Brush with melted
butter.
onion, celery, carrot and sweet. Cook, stirring frequently over medium
low heat until softened and the onion is translucent. Stir in the
flour. Slowly stir in the beef stock and bring to the boil. Cook,
stirring constantly until the mixture boils and thickens. Stir in the
tomato puree, brown sauce, and summer savoury. Season to taste with
salt and black pepper and then stir in the chopped beef. Pour this into
the bottom of a buttered 1 litre (1 quart) shallow baking dish.
Sprinkle the frozen peas over top. Spread the mashed potatoes on top to
cover. Rough up the potato a bit with a fork. Brush with melted
butter.
Preheat the oven to 200*C/400*F/ gas
mark 6. Bake the casserole in the heated oven for 45 minutes until the
potatoes are golden brown and the filling is bubbling. Let stand 15
minutes prior to serving. Serve hot with your favourite sides.
mark 6. Bake the casserole in the heated oven for 45 minutes until the
potatoes are golden brown and the filling is bubbling. Let stand 15
minutes prior to serving. Serve hot with your favourite sides.
Created using The Recipes Generator
We are really going to enjoy the leftovers today for our tea! Dishes like this have a habit of tasting even better the next day! Bon Appetit!
I still use the cream soup . . . but the addition of Worcestershire
Sauce, Mushroom ketchup, tomato ketchup really enhances the flavours of
this lovely stand by. It is very like a cottage pie . . . but with a tater
tot covering instead of mash. Of course if you are a tinned soup snob you can make a basic cream sauce in its place.
This is a real family pleasing meal. It's hearty and filling and so
very tasty. I like to make a salad to serve on the side and green
beans. The other night I added some garlic bread as it was a company
meal.
Yield: 6
Cowboy Casserole
prep time: 30 minscook time: 45 minstotal time: 75 mins
This may not look very tasty, but trust me when I say it's delicious. I like to make the meat mixture the day before and let it ripen overnight. I think it's even more delicious when you do this.
ingredients:
500g of extra lean ground beef (2 1/2 pounds)
olive oil spray
a knob of butter
1 large leek, split, washed and thinly sliced
1 small onion, peeled and minced
3 cloves garlic, peeled and minced (or 3 tsp of Gourmet Garden crushed garlic)
1 tsp mixed dried herbs (thyme, summer savoury, marjoram)
2 dessert spoonful's of tomato ketchup
a good splash of Worcestershire sauce
a good splash of mushroom ketchup
fine sea salt and freshly ground black pepper to taste
1 (340g) tin of sweet corn, drained (about 1 1/2 cups)
1 tin of condensed cream of mushroom soup, undiluted
125ml of whole milk (1/2 cup)
4 heaped TBS sour cream
8 ounces strong cheddar cheese, divided (2 cups)
1 1/2 bags of frozen potato nuggets (tater tots)
olive oil spray
a knob of butter
1 large leek, split, washed and thinly sliced
1 small onion, peeled and minced
3 cloves garlic, peeled and minced (or 3 tsp of Gourmet Garden crushed garlic)
1 tsp mixed dried herbs (thyme, summer savoury, marjoram)
2 dessert spoonful's of tomato ketchup
a good splash of Worcestershire sauce
a good splash of mushroom ketchup
fine sea salt and freshly ground black pepper to taste
1 (340g) tin of sweet corn, drained (about 1 1/2 cups)
1 tin of condensed cream of mushroom soup, undiluted
125ml of whole milk (1/2 cup)
4 heaped TBS sour cream
8 ounces strong cheddar cheese, divided (2 cups)
1 1/2 bags of frozen potato nuggets (tater tots)
instructions:
Spray a large and deep nonstick pan with some cooking spray. Add the
beef
and scramble fry, cooking until it is no longer pink and any liquid is
totally evaporated. Add the knob of butter and continue to cook, until
it begins to turn golden brown in places. Add the leek, onion, garlic,
and herbs. Cover and cook over low heat until the vegetables are
wilted. Stir in the ketchup, Worcestershire sauce, mushroom ketchup,
corn, soup, milk, sour cream and 1/2 of the grated cheese. Heat
through. Taste and adjust seasoning as necessary with salt and pepper.
Allow to simmer over low heat for about 15 to 20 minutes. Do not let
it dry out. You want it slightly loose. (If you are making it a day
ahead, pour it into a plastic container at this point, cover and
refrigerate. The next day spread it into a 9inch by 13 inch glass
baking dish which you have buttered and allow to come to room
temperature before proceeding.)
Preheat the oven to 180*C/350*F/ gas mark 4.
Scatter
the frozen potato nuggets over top of the meat mixture. Cover tightly
with foil and bake for 30 minutes. Uncover and sprinkle with the
remaining cheddar cheese. Return to the oven and bake for 15 to 20
minutes longer until golden brown and the meat mixture is bubbling
nicely. Remove from the oven and let stand for 5 to 10 minutes before
serving. Serve hot. I like to serve this with some salad and green
beans.
beef
and scramble fry, cooking until it is no longer pink and any liquid is
totally evaporated. Add the knob of butter and continue to cook, until
it begins to turn golden brown in places. Add the leek, onion, garlic,
and herbs. Cover and cook over low heat until the vegetables are
wilted. Stir in the ketchup, Worcestershire sauce, mushroom ketchup,
corn, soup, milk, sour cream and 1/2 of the grated cheese. Heat
through. Taste and adjust seasoning as necessary with salt and pepper.
Allow to simmer over low heat for about 15 to 20 minutes. Do not let
it dry out. You want it slightly loose. (If you are making it a day
ahead, pour it into a plastic container at this point, cover and
refrigerate. The next day spread it into a 9inch by 13 inch glass
baking dish which you have buttered and allow to come to room
temperature before proceeding.)
Preheat the oven to 180*C/350*F/ gas mark 4.
Scatter
the frozen potato nuggets over top of the meat mixture. Cover tightly
with foil and bake for 30 minutes. Uncover and sprinkle with the
remaining cheddar cheese. Return to the oven and bake for 15 to 20
minutes longer until golden brown and the meat mixture is bubbling
nicely. Remove from the oven and let stand for 5 to 10 minutes before
serving. Serve hot. I like to serve this with some salad and green
beans.
Created using The Recipes Generator
I will be back tomorrow with something fresh and exciting. In the meantime have a great day and Bon Appetit!
I make fried rice a lot. We usually don't have it as a side dish, but as a main dish and I have always found it a great way to use up leftover cooked meats, along with any bits and bobs from the vegetable drawer that are not enough on their own, but when put together go fabulous in this!
I actually didn't use chicken today, but some turkey that I had which was on the verge of going out of date, which makes this a great dish to make after Thanksgiving or Christmas.
I love the flavour of Chinese Five Spice Powder. Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine. It is also used less commonly in other Asian and Arabic cuisines, and can be used for cocktails as well.
The spices traditionally used are Sechwan peppercorns, star anise, ground cloves, cinnamon and ground fennel seeds. On the surface they don't like much like things that would go together, but trust me when I say that together these are like umami magic! I have also seen turmeric, ginger root and cardamom used.
When I made my fried rice these days, I most often use the precooked packages of brown rice. Each pouch serves 2 people generously, and it is perfect for this use. My MIL who taught me how to make fried rice (and she learnt from a neighbour many moons ago) used Minute Rice. I have always used regular rice, and now . . . the precooked rice, and these days I use brown rice instead of white as it is more nutritious.
I grate in my carrot and any other root vegetables I am using. I like to use Swede. It works great in this. And I always use finely shredded, chopped white cabbage as I like the flavour it gives to the dish.
Can you see my every present kitchen companion in this photo? Mitzie is never far away when I am cooking, ever hopeful that I will drop something or let her taste something. I often give her carrots ends and stuff like that. She loves raw vegetables. (Never feed dogs, corn or potato or onion.)
You can use all peas or a mix of peas and corn. I like both for the extra colour they bring to the dish.
Chopped red pepper also adds colour, but you can use any colour of pepper you have. Green is nice and I have always liked to add chopped celery as well, although today I did not.
I always add some beaten egg which I scramble right in the pan, along with some soy sauce. A splash of toasted Sesame oil is also a tasty addition if you have any.
Todd always likes an extra piece of chicken with his. I cooked him a breaded chicken breast which he enjoyed along with some of my homemade Ketjap Manis drizzled on top!
Yield: 4 - 6
Five Spice Chicken Fried Rice
prep time: 15 minscook time: 15 minstotal time: 30 mins
Quick and easy to make, and delicious. I use ready cooked rice and leftover cooked chicken for this.
ingredients:
2 pouches cooked brown rice (each with 2 servings)
250g cooked chicken, cubed (2 cups)
2 tsp Chinese five spice
2 TBS sunflower oil
1 clove garlic, peeled and minced
1 red pepper, deseeded, trimmed and diced
1 small carrot, peeled and diced
150g frozen baby peas (1 cup)
(Can use a mix of corn and peas if you wish)
2 large free range eggs, beaten lightly with 2 TBS cold water
1 TBS soy sauce
3 to 4 spring onions, washed, trimmed and thinly slicedinstructions:
Toss the chicken with the five spice mix. Stir fry to
heat through in half the oil for a few minutes until fragrant. Add the
garlic and vegetables. Stir fry til cooked through and crispy tender,
about 5 minutes Push to one side. Put the oil in the clear space and
add the eggs. Scramble lightly, then mix into the vegetables along with
the rice and soy sauce. Cook, stirring, until all are heated through.
Stir through the spring onions. Serve immediately.
heat through in half the oil for a few minutes until fragrant. Add the
garlic and vegetables. Stir fry til cooked through and crispy tender,
about 5 minutes Push to one side. Put the oil in the clear space and
add the eggs. Scramble lightly, then mix into the vegetables along with
the rice and soy sauce. Cook, stirring, until all are heated through.
Stir through the spring onions. Serve immediately.
Note
- You can add some thinly sliced cabbage, diced swede, chopped broccoli
stems, etc. to the vegetable mix. Just choose what you like. You can also use the equivalent in leftover cooked turkey for this, or fresh boneless skinless chicken breast cubed. In the case of the fresh chicken chicken breast, cook it with the five spice until the juices run clear.
- You can add some thinly sliced cabbage, diced swede, chopped broccoli
stems, etc. to the vegetable mix. Just choose what you like. You can also use the equivalent in leftover cooked turkey for this, or fresh boneless skinless chicken breast cubed. In the case of the fresh chicken chicken breast, cook it with the five spice until the juices run clear.
You can also use 300g uncooked rice (1 1/2 cups) cooked in the place of the ready cooked rice.
Created using The Recipes Generator
If you are looking for a quick and easy supper dish, you can't go wrong with this. You can use leftover cooked chicken, pork, dry scrambled ground beef, lamb or turkey. Its really very adaptable! Happy Friday and Bon Appetit!
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