With the summer holidays drawing to a close, we have decided to create dishes in the house which the kids can easily prepare themselves or heat up whilst we’re at work.
This week’s baked chicken dish is easy to prepare and guaranteed to put a smile on your family’s faces when they get through the door after a long day. As for this week’s second dish, I am a glutton for old fashioned desserts and that’s why I have chosen baked rice pudding – a dish I never skip when I spy it on a menu.
Try these at home and let me know how you get on. Enjoy.
Check out our wide range of cookery classes at www.waterman.house or follow us on Instagram @waterman.house
Baked Rice with Chicken and Peppers
Ingredients
- 300g paella rice, rinsed
- 2 red peppers, chopped
- 2 medium onions, chopped
- 1 clove garlic, finely chopped
- 4 skinned chicken thighs, sliced
- 1 tin of tomatoes
- 250ml chicken stock
For the dressing:
- 50g parsley
- 25g spinach
- 25g mint
- 3 anchovies
- 2 teaspoons of capers in brine
- 1 clove garlic, chopped
- 25ml of olive oil
Method
- Start by preheating the oven to 180C. Slice up the chicken thighs and fry in a little rapeseed oil until cooked and remove from pan.
- Next, cook off the onions, peppers and garlic until translucent. It is OK to use the same pan. You can also add the juices from the pan into the casserole along with a little of the chicken stock to extract all the flavours.
- Place the ingredients and paella rice into a large casserole pot and pour over the tinned tomatoes. Stir thoroughly and add in the chicken stock. Cook for 30 minutes with the lid on. Season to taste.
- To make the dressing, finely chop the parsley, spinach, mint, anchovies, capers and garlic, adding in the olive oil, salt and pepper. Place in a blender. This can be saved for one day but must be stored in an air tight container. You must also wrap in tinfoil as it discolours in the light.
Baked Rice Pudding
Ingredients
(Serves 6)
- 200g pudding rice
- 30g butter
- 120g sugar
- 1.2 litres full fat milk
- 200g single cream
- 1 vanilla pod, split
- 1 pinch salt
- 1 pinch nutmeg, grated
- Any jam to serve on the side
Method
- Start by preheating the oven to 150C and grease an ovenproof dish with butter.
- Next, in a large mixing bowl combine the rice, sugar, milk and cream and add in the vanilla pod seeds. Pour the mixture into the buttered dish.
- Garnish with salt and nutmeg and bake slowly for 2 hours 20 minutes, until browned and the rice is cooked through. Serve with your favourite jam on the side.
