30 minute southern classic : country captain chicken

Ingredients 

625ml water

15g butter

275g white and wild rice or long grain rice

95g plain flour, eyeball it

1 rounded tbsp sweet paprika

4 pieces, 175g each, boneless, skinless chicken breast

3 boneless, skinless chicken thighs

Salt and freshly ground black pepper

2 tbsp extra-virgin olive oil, 2 turns of the pan

30g butter

1 green pepper, seeded and chopped

1 red pepper, seeded and chopped

1 medium onion, chopped

2 or 3 large cloves garlic, smashed

1 tbsp curry powder or mild curry paste

240ml chicken stock

1 tin diced tomatoes in puree or chunky style crushed tomatoes

40g sultanas or currants, a couple of handfuls

55g sliced almonds, lightly toasted

3 spring onions, chopped, for garnish

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Method

30 minute southern classic: country captain chicken

1) Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 mins or until tender. Turn off heat and fluff rice with a fork.

2) Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.

3) Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 mins on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 mins to soften. Add curry, stock, tomatoes and sultanas. Slide chicken back into the skillet and simmer over moderate heat for 5 mins to combine flavours and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped spring onions.

4-Pepper Devilled Egg

Ingredients 

6 hard boiled eggs, cooled and peeled

1 tsp whole pink peppercorns, divided

½ tsp whole white peppercorns

½ tsp whole black peppercorns

½ tsp whole green peppercorns

½ tsp caper liquid

65ml (¼ cup) mayonnaise

1 tsp Dijon mustard

¼ tsp salt

Pinch sugar

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Method

4-Pepper Devilled Eggs

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
Chill for at least 1 hour in the refrigerator before serving.

Crustless apple pie with vanilla ice cream

Ingredients 

15g unsalted butter

4 apples, peeled, cored, cut into 16ths

25g brown sugar

1 orange, juiced

Vanilla ice cream

Method :

Crustless apple pie with vanilla ice cream

1) In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 mins then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 mins until apples are soft and caramelize. Serve warm with scoop of vanilla ice cream.