Orange Chicken Salad
| Serves 4
3 large seedless oranges
6 oz (170g) long-grain rice
16 fl oz (500ml) water
salt and pepper
6 fl oz (170ml) vinaigratte dressing, made with red wine vinegar
and a mixture of olive and vegetable oils
2 teaspoon Dijon mustard
1/2 teaspoon caster sugar
1 lb (450gr) cooked chicken, diced
3 tablespoons scissor-snipped chives
21/2 oz (75gr) toasted cashew nuts
cucumber slices, to garnish
Thinly peel 1 orange, taking only the coloured part of the zest
and leaving the white pith. Combine the orange zest, rice and
water in a saucepan. Add a pinch of salt. Bring to the boil,
then cover and steam over very low heat for 15-18 minutes or
until the rice is tender and all the water has been absorbed.
Peel all the oranges and cut out the segments, reserving the
juices. Add the orange juice to the vinaigrette dressing.
Add the mustard and sugar and whisk to combine well. Taste and
add more salt and pepper if needed. When the rice is cooked,
remove it from the heat and cool slightly, uncovered. Discard
the orange zest. Turn the rice into a bowl and add half of the
dressing. Toss well and cool completely. Add the chicken, chives,
cashew nuts and orange segments to the rice with the remaining
dressing. Toss gently. Serve at room temperature, garnished
| Rinse 21/2 cups (550g / 1 lb 2 oz) Calrose
rice under cold running water until the water runs clear; drain
in the strainer for 1 hour. Transfer to a large saucepan with
3 cups ( 750 ml / 24 fl oz0 water, bring to the boil and cook
for 5-10 minutes, without stirring, or until tunnels form on
the surface. Reduce the heat to low, cover and cook for 12-15
minutes, or until tender.
Remove from the heat, place a tea towel over the rice; leave
for 15 minutes. Combine 5 tablespoons rice vinegar, 1 tablespoon
mirin, 2 teaspoons salt and 2 tablespoons sugar in a bowl and
stir until tje sugar disolves. Spread the rice over a flat non-metallic
tray, top with the dressing and stir to mix through. Spread
out and cool to body temperature.
If the rice gets too cold, it will turn hard and be difficult
to work with. Spread a damp tea towel over the rice and keep
it covered as you work. To prevent rice sticking to your hands,
dip your fingers in a bowl of rice vinegar added. Makes 6 cups
(1.2 kg / 2 lb 61/2 oz).
| 4 sheets of nori
3 cups (600 g / 11/4 lb) cooked Calrose rice
10 g (1/4 oz) flying fish roe
1 sliced avocado
10 cooked peeled
Each halved lengthways or 2 crab sticks
2 tablespoons Japanese mayonnaise (kyuupi)
Place 1 sheet of nori on a bamboo mat, shiny-side-down.
Spread 2-3 tablespoons of rice in the middle of the nori, leaving
a 2 cm (3/4 inch) border along the end nearest you.
Make a slight indentation along the centre of the rice to hold
the filling in, then spread a small line of mayonnaise along
the ridge. Spread about 1 tablespoon of flying fish roe over
the centre of the rice and top with some prawn and avocado.
Roll the mat over to enclose the filling, then roll the mat,
pressing gently to form a firm roll. Slice the roll in half
and then each half into three. Makes 24.
| Serves 6
1 kg (2 lb) raw lare prawns
1 small onion, chopped
2 sticks celery, chopped
1 cup (250 ml / 2 fl oz) dry white wine
1/4 cup (60 ml / 2 fl oz) vegetable oil
200 g (61/2 oz) chorizo or spicy sausage, chopped
1 onion, extra, chopped
1 red pepper (capsium), chopped
425 g (14 oz) can crushed tomatoes
1/2 teaspoon cayenne pepper
1/2 teaspoon cracked black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 cups (400 g / 13 oz) long-grain Jasmine rice
Peel the prawn and pull out the dark vein from each prawn back,
starting at the head end. Reserve the shells. Refrigerate the
prawn meat. Put the heads, shells and tails in a pan with the
small onion, 1 chopped stick celery, wine and small onion, 1
chopped stick celery, wine and 1 litre (32 fl oz) water. Bring
to the boil, then reduce the heat and simmer for 20 minutes.
Strain. Heat the oil in a large heavy-based pan and cook the
chopped sausage for 5 minutes, or until browned. Remove from
the pan with a slotted spoon and set aside.
Add the extra onion, red pepper and remaining celery to the
pan and cook, stirring occasionally, for 5 minutes. Add the
tomato, cayenne, black pepper and dried herbs and bring to the
boil. Reduce the heat and simmer, covered, for 10 minutes. Return
the sausage to the pan and add the rice and prawn stock. Bring
back to the boil, reduce the heat and simmer, covered, for 25
minutes, until almost all the liquid has been absorbed and the
rice is tender. Add the prawns to the pan and stir through gently.
Cover and cook for another 5 minutes. Serve immediately.