Farmersgirl Kitchen

Rice is nice, but cheesecake is better!

Uncategorized | October 13, 2009 | By

On Sunday I made one of my favourite one-pot dishes, Spicy Prawn & Chorizo Rice by Silvana Franco (recipe below)

and followed it with more spiciness of the sweet and spicy kind, are you seeing a theme to my weekend cooking lol, I decided to make the Apple Streudel Cheesecake from Judy’s Kitchen. My measurements were slightly haphazard as I didn’t have the right amount of cream cheese, but it turned out beautifully and was absolutely delicious, I served it with the rest of the windfall apples that a friend of my MIL’s had given me. Thanks for that one Judy, it’s a keeper.

Spicy Prawn & Chorizo Rice
Takes 45 – 55 minutes. Serves 6 with plenty for seconds.

2 tbsp olive oil
2 garlic cloves finely chopped
2 rd chillies, seeded ad chopped
400g/14oz chorizo sausage, skinned and cut into chunks
450g/1lb long-grain rice
1tsp smoked paprika or 1 tbsp ground paprika
200ml/7fl0z dry white wine
1.5litres/2 3/4 pints hot chicken stock (if mkaing with cubes, don’t use more than two)
175g/6oz frozen broad beans or peas
400g/14oz raw shlled tiger prawns, thawed if frozen
250g/9oz cherry tomatoes, halved
3 tbsp chopped flat leaf parsley, plus extra for sprinkling

1. Heat the oil in a large wok or pan, then tip in the garlic, onion, chilies and choizo and fry for a cople of minutes until the onion has softened and the chorizo has released some of its oil. Add the rice and paprika, give a good stir, then pour in the wine and bubble vigorously until the wine evaporates.

2. Pour in the stock, then lower the heat and cook gently for 10 minutes, stirring occasionally. Tip in the beans or peas, season with salt and freshly ground black pepper and cook for another 7-10 minutes, stirring, until the rice is tender. Keep an eye on the water level and have a kettle of boiling water at the ready in case you need to add a spalsh or so to keep the rice moist.

3. Stir in the prawns and tomatoes and cook for a few more minutes until the prawns turn pink and are just cooked through and the tomatoes start to soften. Toss in the parsley, check the seasoning, then stir and leave ot settle for a few minutes before serving in blowls. Serve
with a mixed leaf salad.

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Comments

  1. Leave a Reply

    Chele
    October 14, 2009

    What a great idea for a cheesecake! Looks very scrummy.

  2. Leave a Reply

    Judy
    October 16, 2009

    So glad you liked the cheesecake, Janice. Thanks for sharing.

  3. Leave a Reply

    Sophie
    October 17, 2009

    That rice dish looks so scrumptious!!

    I like the rice more then cheesecake!

    PS: I love your new head banner,…hahahahaha,…

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