Tuesday, October 8, 2013

The Kitchen Series- Recipe Link up, Steamed Fried Rice and Chicken Berber Tagine

Today is another recipe link up for The Kitchen Series. What have you all been cooking. For The Kitchen Series Archives {go here} for Tuesday's in the Kitchen archives {go here}. We have been busy last week baking and making yummy dinner. When it was hot it was BBQ and crispy leafy green salads harvested from the garden and when the rain and wind fell we returned to old favourites like Shepherds Pie and a Chicken Berber Tagine. I'm going to share two recipes today one for the traditional cook with the Chicken Berber Tagine and one for thermie, Fried Rice.
This is one of my favourite weeknight recipes for the Thermomix it's from Jo Whitton from Quirkycooking {literally this is by far my fav recipe of hers}. It's a easy way to make fried rice where everything is steamed, you prepare everything and there is no need for oil. Not everyone has a thermomix but if you are lucky to have one or know someone that has then you need to try this. It's a great dish, no stirring, you get to go do something else and if the kids are being nutty you won't burn dinner.

Fried Rice in thermie
Ingredients {some suggestions}
- you can use basmati or brown rice, the recipe suggests 400g {I used 300g}
basmati basmati rice and it will cook in about 20 minutes, or with brown rice it will cook in 35 minutes
- 100g - 200g of cubed chicken or fish and/or prawns
(you can marinate it for a little while first in some soy sauce, 
curry powder, garlic, ginger, and honey, or whatever marinade you prefer)
  (or some chopped bacon, preferably organic)
- 1 sliced onion/shallots/leeks
- carrots, sliced or julienned
- celery, sliced
- kohlrabi, thin strips or julienned
- broccoli/cauliflower florets
- cabbage, shredded
- spinach/silverbeet, sliced
- frozen peas & corn
- cashews or slivered almonds (opt.)
- 4 to 5 free range eggs

How you make
1. Place rice basket into Thermomix bowl, and weigh in:
- 400g of raw rice (or less if you want a smaller batch).
2. Remove basket, and pour into bowl:
400g coconut milk & 500g water (for white or basmati rice) / 700g water (for brown rice)
3. Rinse rice under tap, then place basket back in bowl. Fasten lid onto bowl, place Varoma on top, and start cooking - Varoma temperature, 20 mins (white) or 35 mins (brown), speed 
4. While rice begins cooking, chop up meat and/or veges, placing it into the Varoma as you go. (I do it this way, as it's quicker than preparing it all then starting the cooking. I put each ingredient in as it's prepared, replacing Varoma lid each time - meat, then hard veges, then quicker cooking veges - that way the hard and soft veges and the meat are all finished cooking at the same time.)
5.  Place the cubed meat in the bottom of the Varoma in a single layer, then top with the preferred veggies.
6. Line the top Varoma tray with a piece of wet baking paper, and pour in:
- 4 to 5 eggs, whisked
Replace lid, and leave to steam.
7. Check meat, veges, egg and rice after 20 mins to make sure they're all cooked. (With basmati rice, it's generally cooked after about 17 minutes, but I just leave it for the full 20, and everything's usually done by then. With brown rice, just add the veges when there's only 15 minutes left to go, and add the eggs when there's 5 minutes left, and they should be done at the same time as the rice that way.)
8. Remove Varoma and place lid underneath.  Remove rice basket using spatula, and tip rice into Varoma bowl.  Add the meat and veges. Slice the egg up in tray (see photo) and tip into Varoma bowl with rice.  Season with some tamari sauce / soy sauce / sweet chilli sauce, mix together gently, and serve!
9. Slice egg in the tray and add to rice and veges and serve fried rice in the Varoma bowl with the lid underneath to catch any drips {leaving little mess and clean up}.

Chicken Berber Tagine

This Moroccan recipe for chicken tagine is wonderful. Although it takes a little while to prepare, all that fades when you bring the tagine to the table, lift off the conical lid and watch as everyone seated at the dinner table take a deep, satisfied breath. Serve it with couscous and harissa, or on it's own. Like curries, it is even better on the second day and you can freeze it for later on.

- 8-10 chicken drumsticks or 1 large chicken cut into pieces
- 1 large red onion or brown onion
- four large carrots
- four potatoes or half a dozen new potatoes
- 3 cloves of garlic
- olive oil
- litre of chicken stock
- salt and pepper
- 1 tsp of tumeric
- 1/2 tsp of saffron threads crumbled {oppotional}
- small bunch of coriander or parsley
- handful of black olives

How to make

  1. Preheat oven to 180 degrees. 
  2. Prepare garlic and onion by slicing it into pieces for browning the meat. With olive oil heat onion and garlic until slightly golden and transparent. Set aside. 
  3. In the leftover oil brown the chicken until it takes on some caramelisation. Set aside.
  4. Slice carrots and pumpkins into slices. 
  5. Using a tagine or large cast iron casserole pot. Place the onions and garlic in the bottom with a splash of olive oil.
  6. Set the drumsticks and chicken pieces into the tagine so they sit up in the pot like a teepee. If they don't that's ok. Layer carrots and potato around the chicken and season with salt and pepper. Sprinkle spices over the dish and place coriander in the tagine during cooking {if you would prefer a fresher hit of flavour chop and sprinkle at the end}.
  7. Pour in chicken stock until it covers the bottom of the tagine 3 cups does this in my tagine. 
  8. If using a tagine you place the lid on. If using a cast iron casserole pot, use a piece of baking paper over the meat and veggies, patting down generally to create a seal in which to cook the tagine.
  9. Cook on 180 degrees for 1 hour and 45 minutes. Serve while hot and sprinkle over olives and preserved lemon if desired. This is a everyday dish often enjoyed when we have a lot on and it can simply slowcook away while we get busy at play. 

 Now for the Kitchen Series Link Up:
All you need to do is link up your blog post and share your recipes and we will be on our way. Thanks everyone for your recent link ups I've made some of them and they have been amazing. I'm looking forward to making cookies with Miss Three from last week's recipe link up. Become a member of the blog or shoot me an email at poppyfoxathome@gmail.com and over on Instagram @thepoppyfox linking up using hashtag #pfthekitchenseries for all your foodie inspiration. 

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