Five Treasure Rice

Not one, not two but FIVE treasures in this rice dish. It's a complete meal in a bowl and quick and easy to prepare! Estimate about 45 mins from start to eating.




















Ingredients

• 1 packet chinese sausage
• 4-5 dried chinese mushrooms
• small tin of bamboo shoots
• small tin of water chestnuts
• Some brocolli
• 2 spring onions
• 2 garlic cloves
• knob of fresh ginger
• 1/2 cup rice wine
• 1/2 cup soy sauce
• dash of sesame oil
• 2 cups sushi-grade rice
• 3 cups water
• fresh cilantro (coriander)
  

Instructions

1. Pour boiling water over the mushrooms and leave for 5 minutes to rehydrate a little.










2. Slice the spring onions, crush the garlic and coarsely chop the ginger.











3. Put 2 cups of rice in a large sauce pan. Add the spring-onions, garlic and ginger.










4. Add the bamboo shoots and water chestnuts.












5. Remove mushrooms from the water and slice thinly. Add to the sauce pan.










6. Slice the sausage and add to the sauce pan.












7. Chop brocoli into small pieces and add to the sauce pan.










8. Add the soy sauce, rice wine and water to the sauce pan.












9. Bring pan to the boil. Add a dash of sesame oil, stir, then cover and turn down the heat to low setting. Leave to cook for about 30 minutes.



















10. Remove lid and serve. Garnish with fresh cilantro.

Trucha a la Navarra (Roasted Trout with Mint and Jamon Serrano)

Whoever would have thought that mint, jamon serrano and trout could combine to give such a delectable dish! The clever folks from Navarra, Spain, that's who came up with this winner.

Serve alongside mussels, rice and tomato salad for a tasty, yet healthy Navarran feast! Deliciosa!





















Ingredients (Serves 4-6)

• Two plump fillets of fresh trout
• Mussels (washed)
  
• 1 Lemon
• Some butter (for sauce & rice)
• Couple of slices of jamon serrano (Spanish dried ham, can substitute with proscuitto if desparate, but it really isn't the same)
• salt & pepper to season
• olive oil for frying
• chopped fresh parsely
• more fresh mint leaves
• chopped garlic
• white rice
• Amontillado (Spanish sherry)
  

For the trout marinade

• Fresh mint leaves
• 1/2 cup of Amontillado

For the salad

• lettuce
• tomatos
• black pitted olives
• olive oil for dressing

Step 1. The Marinade

1. In a bowl combine the trout fillets with some mint leaves and 1/2 cup of Amontillado










2. Cover with cling-film and place in the fridge for a couple of hours


Step 2. Cook the trout

1. Pre-heat the oven to 350F

2. Remove the trout fillets from the marinade (reserve the marinade, you'll need it for the sauce later on..) and season with salt and pepper










2. Heat large frying pan and add olive oil. Add chopped garlic and fry for a minute or two











3. Add one of the fillets to the frying pan; add a wee dash of Amontillado











4. Cover and cook for a few (3-4) minutes











5. Remove cover, turn fillet over and cook for a further couple of minutes











6. Remove trout from heat to an oven-proof dish; and cook the other fillet in the same way











7. Whilst the second fillet is cooking, place slices of jamon serrano and mint leaves on the first fillet











8. When the second fillet is done, carefully slide over the first fillet, as such:











9. Place in the oven (pre-heated to 350F) and cook for about 10 minutes














10. Now, pour the reserved marinade into a small sauce-pan and add juice from a lemon











11. Bring the sauce to a simmer and whisk in a couple of knobs of butter to thicken













12. Turn down heat, and keep sauce warm whilst trout cooks in the oven

13. When trout is ready, remove from oven and pour over the sauce











Trout is now ready to eat! Serve immediately with rest of the meal...


Step 3. Cook the mussels

1. Heat olive in a sauce-pan (big enough to contain the mussels...) and fry chopped garlic and parsley for a few minutes











2. Add the mussels to the sauce pan and pour in a healthy splash (1/2 cup..) of Amontillado











3. Cover and cook for several (5?) minutes. When the mussels are opened, they are ready to serve.


Step 4. Cook the rice

Do you really need instructions on cooking rice? Here we just used Uncle Ben's with a knob of butter. Works just fine for this meal.











Step 5. Make the salad

Mix lettuce, chopped tomatos and a half-can of black pitted olives in a salad bowl.











Drizzle with olive oil and mix well. Ready to serve.

Emperor's Chicken

Black beans, hoisin and oyster sauce combine with cilantro to make a chop-stick lickin' stir-fry dish fit for an Emperor!





















Ingredients:

Serves 4 peckish adults and 2 kids under 10

• 2 large organic chicken breasts
• tinned bamboo shoots, water chestnuts and baby corn
• 5 dried chinese (shiitake) mushrooms, rehydrated in boiling water
• 2 spring onions
• knob of fresh ginger
• 3 cloves garlic
• fresh cilantro (coriander)
• finely chopped baby carrots
• peanut oil for stir-frying
  

For the chicken marinade

• dash of sesame oil
• dash of rice wine
• 1 tsp corn starch

For the sauce

• 1 tsp sugar
• dash of salt
  
• 2 tbs black bean sauce
• 2 tbs soya sauce
• 2 tbs hoisin sauce
• 2 tbs oyster sauce
• 1/2 cup reserved liquid from mushrooms

Directions:

Phase 1: Chop, slice, soak and marinade

1. Finely chop the spring onions, ginger and garlic











2. Finely slice the carrots, bamboo shoots, water chestnuts and baby corn











3. Finely chop the cilantro











4. And finely chop the baby carrots











5. Slice the chicken across the grain - thinly (and carefully)!











6. Mix chicken with marinade and leave to marinade in peace











7. Last, but not least, place the dried mushrooms in a bowl of boiling water

Actually - you should have done this first, as it takes at least 15 mins (during all the chopping and slicing) to rehydrate the mushrooms... when rehydrated, squeeze out liquid (reserve 1/2 cup) and slice finely











Phase 2: Wok-action!

1. Get your work heated up on a high flame and add some peanut oil when hot











2. Wait 'til it smokes (but before it flames, obviously..), then add the chicken














3. Stir-fry until chicken is no longer pink, then remove to a bowl











4. Reheat wok, adding a little more peanut oil, then as it smokes add the spring-onion/ginger/garlic mixture and fry for 14.5 seconds














5. Add remaining veggies: carrots, bamboo shoots, water chestnuts, baby corn and mushrooms














6. Stir-fry for a couple of minutes











7. Now add the sauce... and stir well, cook for a further 47 seconds











8. Now add the chicken and cook for a further few minutes to heat through














9. Almost done now.. add a little (1 tsp) corn-starch mixed with *cold* water to thicken the sauce













10. The Last Step: stir-in the chopped cilantro














11. Serve to hungry, grumbling ("is it ready yet?") loved ones with white sushi rice and steamed broccoli. They'll be asking for seconds!