Marjorie’s Kitchen
For
Mid West Radio
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What’s in Season
Meat, Game, Poultry
Lamb, Duck, Wood Pigeon, Chicken, Pork, Beef
Fish
Cockles, Turbot, Whiting, Cod, John Dory, Haddock, Monkfish, Mackerel, Halibut, Scallops, Prawns
Vegetables
Spinach, Wild Garlic, Rhubarb, Kale, Watercress, Purple Sprouting Broccoli, Cabbage, Leeks
Fruit
Rhubarb
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Recipes this Month
Sweet & Sour Chicken with Oven baked rice
Rhubarb & Orange Brack
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Phone No: 087 2304986
Midwestradio.ie
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Sweet & Sour Chicken with Oven Baked Rice
Ingredients Serves 4-6
15ml/1 tblsp oil or fry light
567 g/1¼ lbs chicken fillets, cut into thin slices
1 red and 1 yellow pepper, deseeded and chopped
4-6 cloves of garlic, peeled and finely chopped
8 spring onions
1x4 cm/1½” piece of root ginger, finely grated
198g/7 ozs fresh pineapple, chopped
227g/ 8 oz tin of water chestnuts, drained and sliced
2 sticks of celery, chopped
½ large corgette
Salt, freshly ground black pepper
Sauce
5ml/1 level tsp brown sugar 175 ml/6 fl oz. chicken stock
45ml/3 tbsp. dark soya sauce 45ml/3 tbsp. rice wine vinegar
15ml/1 level tbsp. cornflour mixed with 30ml/2 tbsp. cold water
30ml/2 tbsp. passata
Method
- Prepare the vegetables
- Heat a non-stick wok or large frying pan. Add the oil or a few sprays of fry light, add the chicken, ginger, garlic and peppers. Stir fry for 3-4 minutes.
- Add the water chestnuts, spring onions and pineapple and stir fry for 1 minute.
- Add the sauce ingredients, bring to the boil, and then simmer for 10-12 minutes. Season to taste and serve with rice.
*This recipe will work equally well with pork or beef.
*Add extra vegetables of your choice if wished e.g. mangetout, baby sweetcorn, mushrooms etc.
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Oven Baked Rice
(This simple method of cooking rice never fails – no more soggy, wet rice!)
Ingredients:
1 cup of rice
2 cups of water or stock (hot)
15ml/ 1 tbsp. of oil (sunflower)
Method:
- Preheat the oven 180oC/375oF/Gas 4
- Place the oil in an ovenproof dish and heat in the oven
- Stir in the rice, making sure each grain of rice is coated
- Add in the water or stock and stir once
- Cover with a lid or tin foil, and bake in the oven for 15-20 minutes for white ricor 40-45 minutes for brown rice.
To serve: just fluff up with a fork. If you are not using stock, add a pinch of salt
Rhubarb & Orange Brack
Ingredients
567g / 1 ¼ lbs flour pinch of salt
20ml/2 heaped teasp baking powder 113g/4ozs butter
½ pt / 10 fl. ozs milk 2 sticks rhubarb –stewed in 45ml/3 tbsp. water
170g /6ozs sugar 1 egg, size 2
10ml/1 heaped tsp ground ginger grated zest of 1 orange
170g /6ozs sultanas
Method
- Pre-heat the oven to 180°C 3500F Gas 4
- Sieve flour, salt and baking powder into a bowl.
- Rub in the butter until it resembles breadcrumbs.
- Mix in the sugar, ginger, orange zest, and sultanas
- Make a well in the centre and stir in the beaten egg and milk
- Fold in the stewed rhubarb
- Pour the mixture into a greased and lined tin and bake in the pre-heated oven for 1¾ hours in a 9”/22cm tin, or 1½ hours in a 10”/25cm tin or a 1.36kg/3lb loaf tin, cool on a wire tray.
Serve: Sliced with butter
Did you know that green rhubarb is sweeter than red rhubarb?
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