This dish is so yummy with a little kick. Perfect for Christmas dining as you can make as much as you need. I do love 1 pot meals.
Makes about 4 large portions or 8 smaller side portions.
1 x Butternut Squash – cubed
1 tbsp olive oil
1 tsp chilli flakes
100g cooked chestnuts, quartered
½ small pack sage leaves, chopped (or 1 tsp dried)
8 slices of pancetta – chopped
2 shallots, finely chopped
2 garlic cloves, finely chopped
150g basmati & wild rice mix
300ml veg stock
Parmesan to serve
- Heat oven to 200 deg.
- Toss the squash with 1⁄2 tbsp of oil, chilli flakes and some seasoning on a large roasting tray. Roast for 15 mins, then add the shallots, garlic, chestnuts and nestle the sage and pancetta around the squash so that they touch the baking sheet.
- Return to the oven for 10-15 mins until the pancetta and sage are crisp. Remove from the oven and set aside.
- In the Steam pot place the Rice with the 300ml stock and steam for 20 mins on rice setting.
- Remove steam pot and add the ingredients to rice and mix through to warm through.
- Serve with grated parmesan.
I got this little Jamie Olive cook book recently and have been trying out some recipes, which I have to say have been delicious. Tonight, I thought I would take my inspiration from Mr. JO but put my own twist to this. I have to say it was rather tasty…..Mmmmmm.
Using a combination of my Crisper plate and my steam pot, this little dish was made in under 20 minutes. Quick and easy meals.
80g Basmati & quinoa rice (I used Tilda)
2 x Scottish Salmon Fillets
4 tsp sweet chilli sauce (I always use Blue Dragon, I find they are the best)
2 tbsp sesame seeds
3 spring onions
1 fresh red chilli
60g sugar snap peas
4 springs of fresh coriander
2 tsp toasted sesame oil
1 lime (juice only)
80g smoked beetroot
- Place the basmati rice into the steam pot with 200ml water and cover, cook on the Automatic rice setting on microwave for 18 minutes. Remove and keep warm (keep lid on till other food is ready)
- Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
- Finely slice the spring onions, sugar snap peas, chilli then julienne the carrot, cucumber, beetroot using a julienne peeler (if not you can coarsely grate). Place all into a bowl with the coriander.
- Place the salmon (skin side down) onto the crisper plate and cook on dynamic crisp setting for 7 minutes or until slightly crispy and cooked.
- Pour the basmati rice into the salad bowl and mix through with the toasted sesame oil, lime juice and 2 tsp of sweet chilli sauce.
- Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!
This is not only lovely and tasty but healthy too…..I know your thinking egg fried rice? healthy? but I have used low fat cooking spray and basmati and quinoa rice!
2 x peppers (colours of your choice)
30g Basmati and Quinoa Rice (I used Tilda..my fav!)
small handful of sweetcorn
few cubes of feta cheese
- Preheat oven to 220 deg and roast peppers for about 25 mins.
- Meanwhile, bring to the boil a pan of water and cook the rice on high simmer for about 25 mins. The last 5 mins add in your sweetcorn to heat through.
- Spray the pan with a little oil and add the eggs, you much constantly stir or it will stick, you want a scrambled effect.
- Drain the rice mixture and add to the egg, mix together heating gently for a few mins. Season with pepper.
- Remove from heat and take our your peppers, stuff the peppers with the mixture and sprinkle on some feta cheese.
Yummy lunch or side dish.