Fricassee Of chicken & figs with camargue red rice pilaf


Camargue red rice pilaf
2 tablespoons olive oil
1 red onion, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, chopped
1 cup Camargue red rice (available from good supermarkets)
1 teaspoon salt
1@3/4 cups chicken stock or water
70g slivered almonds, toasted
1/2 cup flat-leafed parsley, coarsely chopped

In a medium saucepan heat the oil and gently sauté the onion, celery and garlic until soft. Add the rice and stir to coat in the oil. Add the salt, chicken stock or water and bring to the boil. Reduce the heat to a gentle simmer, cover and cook for 45 minutes then turn off the heat and leave to steam for 10 minutes. Toss the almonds and parsley through just before serving.




Fricassee of chicken & figs
2 tablespoons flour
1 teaspoon sweet smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 chicken, cut into 8 pieces, rinsed and dried
1/2 cup white wine
1 cup chicken stock
200g dried figs, halved

Mix the flour, paprika, salt and pepper together then coat the chicken pieces with the mixture.

Heat the oil in a casserole and brown the chicken pieces until golden. Add the wine and chicken stock, bring to the boil, add the figs, then gently simmer covered for 30 minutes. Serve in wide bowls with some of the sauce and the pilaf alongside.

Camargue Red Rice Salad with Feta Cheese

This is a lovely salad for outdoor eating on a warm, sunny summer's day. Serves 4 This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection

Ingredients 10 fl oz (275 ml) Camargue red rice 7 oz (200 g) Feta cheese 2 shallots, peeled and finely chopped 2 oz (50 g) fresh rocket leaves, finely shredded 3 spring onions, trimmed and finely chopped, including the green ends salt and freshly milled black pepper For the dressing: 1 small clove garlic, crushed 1 level teaspoon grain mustard 1 tablespoon balsamic vinegar 2 tablespoons extra virgin olive oil salt and freshly milled black pepper Equipment You will also need a 10 inch (25.5 cm) frying pan with a lid. Method First put the rice in the frying pan with a level teaspoon of salt, then pour in 1 pint (570 ml) boiling water, bring it back up to simmering point, then put a lid on and let it cook very gently for 40 minutes. After that, don't remove the lid, just turn the heat off and leave it for another 15 minutes to finish off. Meanwhile, make the dressing by crushing the garlic and half a level teaspoon of salt in a pestle and mortar, then, when it becomes a purée, add the mustard and work that in, followed by the vinegar and some freshly milled black pepper. Now add the oil and, using a small whisk, whisk everything thoroughly to combine it. Then transfer the warm rice to a serving dish, pour the dressing over and mix thoroughly. Taste to check the seasoning and leave aside until cold. Then add the shallots, the rocket and the spring onions. Finally, just before serving, crumble the Feta cheese all over.

CAMARGUE RED RICE, CHICKEN, AND CHORIZO "PAELLA" § 250g Camargue red rice

§ 750ml water

§ 1 chicken stock cube, or 1 tbsp powder or concentrate

§ 1 tbsp vegetable oil

§ 4 chicken thighs

§ 2 red peppers, halved, de-seeded, sliced 1&1/2cm

§ 2 medium onions, peeled, sliced 1&1/2cm

§ 4 garlic cloves, peeled

§ 100g chorizo (sliced 1cm thick)

§ 4 tbsp sliced flat leaf parsley

§ Salt and paprika

• Add the water and chicken stock to a medium sized saucepan. Bring to the boil and add the rice, then bring back to the boil and cover. Simmer rapidly for 25 minutes or until you are ready to add the chicken. The rice's total cooking time will be about 40 minutes.
• Put a large plate and a bowl for draining fat into next to your cooker. Get a medium sized (24cm) sauté or frying pan, place on a medium heat and add the vegetable oil.
• Next, season the chicken thighs with salt and 1/4 tsp paprika per thigh then fry the thighs over a medium to high heat for 6-8 minutes skin side down until they are golden.
• Put the thighs onto the plate next to your cooker and drain half the fat into the boil.
• Add the peppers, onion and garlic to the pan. Put the chicken legs on top and sweat for 12 minutes over a medium heat.
• Add the rice and its cooking liquor to the pan with the chicken and vegetables. Add 1/2 tsp salt, 1/2 tsp paprika and the chorizo. Cover the pan but leave the lid slightly ajar.
• Simmer for 15 minutes or until the rice is just cooked through.
• Leave to sit for 5 minutes. Season to taste with salt and paprika. Sprinkle the parsley over the top. Serve from the pan.

Pork and Apricot Ragout

2 tablespoons olive oil
2 ounces pancetta or bacon diced*
2 pounds lean pork, cut into 3/4 inch cubes
1 medium onion, minced
3 cloves garlic, minced
2 cups dry white wine*
2 1/2 tablespoons tomato paste
2 tablespoons slivered fresh sage or 1 tablespoon dried, crumbled
Salt and pepper to taste
2/3 cup pitted and halved green olives*
1/2 cup coarsely chopped dried apricots

Heat the olive oil over medium-high heat in a Dutch oven or large stew pot. Add the pancetta and cook until crisp, 6-8 minutes. Remove from the pot with a slotted spatula and set aside to drain on paper towels. Add the pork to the fat remaining in the pot and sear until browned on all sides, 5-7 minutes. remove from the pot and set aside temporarily.
Add the onion and garlic to the pot and sauté until softened, 2-3 minutes. Pour in the white wine, and then stir in the tomato paste to blend well. Season with the sage, salt and pepper. Add the seared pork and any accumulated juices to the pot. Cover and simmer, stirring occasionally, for 1 1/4 hours.
Add the olives and apricots to the ragout, cover again, and continue simmering for another 30 minutes. Just before serving, sprinkle the ragout with the reserved pancetta. Serve hot.

Roasted Brussels Sprouts with Balsamic Vinegar & Honey - 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*

· 3 tablespoons extra virgin olive oil

· 3/4 teaspoon salt

· 100 gm lardons (smoked Pancetta)

· 1/2 teaspoon freshly ground black pepper

· 1 tablespoon balsamic vinegar

· 1 teaspoon honey

Instructions 1. Preheat oven to 425 degrees.

2. In a large bowl, toss brussels sprouts with Pancedtta, 2 tablespoons olive oil, salt and pepper. Transfer the brussels sprouts to frypan, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.

3. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.

4. *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.




Ile Flottante
12 servings

2 1/2 cups sugar, divided
1 cup water, divided
1 1/2 teaspoons pure vanilla extract, divided
1 1/2 cups (5 ounces) sliced almonds
8 extra-large egg whites, at room temperature
1/8 teaspoon kosher salt
1/4 teaspoon cream of tartar
Creme Anglaise, recipe follows
Creme Anglaise:
4 extra-large egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac
Seeds of 1/2 vanilla bean, optional
Directions

Preheat the oven to 350 degrees F.

For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan. Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful, the syrup will bubble violently. Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer. Set aside.

For the praline, combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces.

Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.

For the meringues, beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.

For serving, pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.

To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.

Creme Anglaise:
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees F or the eggs will scramble!

Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.

Yield: 2 cups

Read more at: http://www.foodnetwork.com/recipes/ina- garten/ile-flottante-recipe.print.html? oc=linkback