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R17
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Curries and Rice Dishes continued
Heat the Wok on setting HIGH SEAR. Add oil,
then add garlic, ginger, chilli and prawns,
stir fry for 2 minutes. Add eggs to mixture
and stir until cooked.
Stir chicken into mixture, then stir in rice
and water and cook to heat through.
Stir in shallots and soy sauces, cook for 1
minute before serving.
Serve Nasi Goreng as an accompaniment or an
entrée.
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Nasi Goreng (Indonesian fried rice)
Serves 4
1 tablespoon peanut oil
1 teaspoon crushed garlic
1 teaspoon finely chopped ginger
½ teaspoon dried chilli
12 medium green prawns, peeled and diced
3 x 60g eggs, lightly beaten
½ cup cooked chicken breast, diced
4 cups cooked jasmine rice, cooled
½ cup/125ml water
¼ cup chopped green shallots
1 tablespoon soy sauce
1 tablespoon sweet soy sauce
Chicken, spinach and pine nut
risotto
Serves 4 -6
50g pine nuts
1 bunch English spinach, washed and roughly
chopped
2 tablespoons water
2 tablespoon olive oil
1 tablespoon/20g butter
400g Arborio rice
2 cloves garlic, finely chopped
7 cups/1¾ litres chicken stock
2 tablespoons pesto
500g roasted chicken, shredded
Salt and freshly ground pepper, optional
1
⁄3 cup freshly grated Parmesan cheese, for serving
Heat Wok on setting 6. Add pine nuts, stir
fry until golden, about 2 to 3 minutes.
Remove from Wok
Add spinach and water to Wok, cook for
about 1 minute or until spinach has wilted
slightly. Remove spinach from Wok and
drain. Remove any liquid from Wok.
Increase the heat to setting 8. Add oil and
butter, stir in rice and garlic, cook stirring
until garlic begins to change colour, about
1½ minutes.
Reduce heat to setting 4-6. Add 1 cup
of chicken stock, stirring until liquid is
absorbed.
Continue adding stock, about ½ cup at a
time, stirring until each addition is
absorbed and 5 cups stock have been
added.
Add remaining 2 cups stock, stir well
and cover with lid. Cook until all liquid
is absorbed, about 10-12 minutes and
mixture is cooked and soft but rice grains
still retaining shape.
Add spinach, pesto and chicken, mix well.
Stir until heated through. Add a little extra
water or stock if needed. Season to taste
with salt and pepper.
Serve sprinkled with grated Parmesan cheese.
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