Title: Chicken Pilaf with Leek, Corn And Cheese Bake
Categories: Chicken, British, Wine, Cheese, Rice
Yield: 2 Servings
Cheese Bake:
15 ml Olive oil
1 Leek; sliced
100 g Sweet corn
30 ml Coconut milk
4 sl Bread
1 Handful parsley
100 g Double Gloucester cheese;
-cubed
Steamed Chicken:
2 Chicken breast fillets;
-cubed
15 ml Olive oil
150 ml White wine
2 cl Garlic; minced
30 ml Tarragon; chopped
1 Lemon; zest of
5 ml Whole grain ustard
Pilaf:
30 ml Olive oil
50 g Rice
100 g Peas
5 ml Turmeric
15 ml Mint; chopped
50 g Double Gloucester cheese;
-cubed
Leek, Sweetcorn and Cheese Bake:
Preheat oven to 220°C/Gas Mark 7. Heat the oil in a shallow pan and
fry the leeks and sweetcorn until soft. Add the coconut milk and
simmer gently. Blend the bread and parsley together until they
resemble breadcrumbs.
Pour the leek mixture into an ovenproof dish, sprinkle over the
cheese and top with the breadcrumbs. Oven bake for 10-12 minutes
or until golden brown.
Steamed Chicken:
Thread the cubes of chicken on to skewers. Heat a little water in a
shallow pan with the olive oil and a pinch of salt.
Poach the chicken in the boiling water until cooked through. Add
the remaining ingredients to a small pan and simmer gently until
slightly reduced. Drain the chicken, pour over the sauce and serve
with the pilaf.
Pilaf:
Preheat oven to 220°C /Gas Mark 7. Heat the oil in a gratin dish,
add the rice, peas, turmeric and mint and cook for two minutes.
Cover with boiling water and transfer to the oven for 10-12
minutes or until the rice is cooked. Stir in the cheese just
before serving.
Recipe by Chef Phil Vickery from Ready Steady Cook
