A taste of the Caribbean

Life & Style Weekend - - TASTE - with Vicki Tay­lor Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloundra.

THIS week I have de­cided to do a re­view of a prod­uct that I have re­cently got into the shop. I al­ways like to test new prod­ucts so that I can talk about them to cus­tomers, and this week’s new prod­uct didn’t dis­ap­point. Chef’s Choice ‘Jade Blend’ is a mix­ture of bam­boo rice, wheat berries, bas­mati rice, green lentils, split baby chick­peas and daikon radish seeds.

Last Friday night I headed to the su­per­mar­ket to arm my­self with the in­gre­di­ents I would need to make the recipe on the back of the packet. As with every­thing new I make, I al­ways add my own twist, and of course, spice.

Well, the din­ner went down a treat, es­pe­cially with Mr Red

Hot Chilli Pep­per. He loved it. I liked it too but he RE­ALLY loved it. Luck­ily, there was enough left­overs for lunch the next day.

The tex­ture of this blend is as you would ex­pect of any com­bined grains but the flavour was nutty and savoury. Add some spice and chorizo into the mix and you have a win­ning com­bi­na­tion. So would I rec­om­mend? Yes, ab­so­lutely! En­joy the recipe.

Caribbean rice with chicken and chorizo

Serves 4

IN­GRE­DI­ENTS: 1.5 cups of Jade Blend (rinsed) 3.5 cups of salt re­duced chicken stock 4 chicken thigh fil­lets, fat trimmed and cut into bite sized pieces 2 chorizo sausages, diced 1 large brown onion, sliced 400g tin of pineap­ple rings, drained

1 tsp smoked pa­prika 1 bunch of broc­col­ini 1 cup of frozen peas

METHOD: Get some colour into the pineap­ple rings in a fry-pan un­til there is slight carameli­sa­tion. Turn over and re­peat. Re­move and cut into smaller pieces.

Bring 3 cups of the chicken stock to the boil a large pan. Add in the Jade Blend, cover and sim­mer over low heat un­til de­sired con­sis­tency. I found about 10 min­utes was about right and all the liq­uid was ab­sorbed. Quickly steam the broc­col­ini.

In a fry pan on medium to high heat, add onion slices, frozen peas, smoked pa­prika and diced chorizo and cook for about 5 min­utes, stir­ring reg­u­larly. (No oil needed as there will be enough in the chorizo). Add in chicken and re­main­ing half cup of stock. Sim­mer un­til the chicken is cooked, stir­ring reg­u­larly.

To the pan, add in the cooked Jade Blend and the broc­col­ini. Com­bine. Taste for sea­son­ing and serve with a light dust­ing of smoked pa­prika on top.

Cook­ing with a new prod­uct, Chef’s Choic Jade Blend, goes down a treat with din­ers who like nutty and savoury flavours, topped off with some spice and de­li­cious chorizo.

PHO­TOS: THINKSTOCK/CON­TRIB­UTED

ABOVE: Bas­mati rice, and in­set, Caribbean rice with chicken and chorizo.

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