Leftover Roast Chicken, Leek & Pea Risotto

Last Saturday I craved a roast chicken. We had planned to eat something else but it was cold and I was tired from training for the London Marathon and was feeling too tired to even think. The thing is, we didn't have a chicken in the fridge. Suddenly my motivation went from zero to 100 and we were in the car at 5.30pm to get to Kens Butchers in time to grab one. I got there and the last one in the shop was huge. It would have to do. That night we thoroughly enjoyed a simple meal of roast chicken, chips and salad but then I was left with a fair bit of leftover chicken. Sandwiches, soup were the obvious choices. Then last night I made this Chicken, Leek & Pea Risotto. It was absolutely delicious and very quick to make.

Now for those who like Arborio rice (proper risotto rice), you may find this odd as I used basmati rice. But not only was it all I had, I prefer it anyway!

Ingredients:          (Serves 4)

Leftover roast chicken (what you have)
1 tbsp. olive oil
180g basmati rice
1 large (or 2 small) leek, sliced
1 onion, chopped finely
2 cloves garlic, chopped
1 glass white wine
800ml chicken stock (cube is fine)
1 cup frozen peas
1 tsp. chopped fresh tarragon (or 1/2 tsp. dried)
20g butter
parmesan, to serve

Method:

Make up the hot stock in a jug with boiling water and a chicken stock cube. Using a large pan or wok, fry the onion and leek together for 4-5 minutes, until soft. Add the garlic and continue to cook for a further 3 minutes. Add the rice and cook for a few minutes, ensuring the rice gets covered in the oil and fries a bit. Then add the wine which will splutter for a moment and evaporate. Then add half the stock. Stir well and leave to cook for 5-10 minutes while it is absorbed, stirring occasionally.

Add the rest of the stock along with the peas and continue to cook until the rice is cooked through and most of the stock absorbed; you don't want it dry. Add the tarragon and butter and stir through. Season with salt & pepper.

 

Serve with a healthy serving of grated parmesan and crusty bread and butter on the side. So filling and quick to make!

Potato and Onion Pakora with Yoghurt Dip

Hands up who loves vegetable pakora?! A perfect side dish or starter to go with a spicy curry, I adore them and found them easier than I thought they would be to make.

I made these with just potato and onion, but you can add chopped vegetables like cauliflower, or aubergine. Just make sure to chop them finely.

Ingredients:

100g gram (chick pea) flour
1 onion, sliced thinly
1 large potato, grated
2 tsp. garum masala
1 tsp. ground cumin
1 tsp.ground turmeric
1/2 tsp. chilli powder
inch piece ginger, finely chopped
2 cloves garlic, crushed
1-2 fresh chili chopped finely
a little salt & pepper
fresh coriander, chopped
water
oil for frying

 

Method:

 

In a bowl, add all of the ingredients, apart from the water. Stir well together and add enough water to make a stiff batter. Add just a little water at a time, mixing with your (clean) hands until its just stiff enough to hold everything together.

 

Heat vegetable oil in a heavy based saucepan until shimmering. Add large spoonfuls of the batter, about 4 at a time or enough so that they don't stick together. Cook, turning over occasionally until golden brown & crispy. Drain on kitchen paper.

 

 

Serve with a quick and easy dip, made with a little natural yoghurt, mixed with 1/2 tsp. turmeric and a little mint sauce. Enjoy!