The Sunday Telegraph - Sunday - - Front Page -

Cau­li­flower rice, or reg­u­lar rice ½ av­o­cado, peeled, stoned and chopped, and dressed with lime juice and salt 100g mixed sprout­ing beans and pulses, dressed with a lit­tle of the pick­led onion juice

METHOD First, make the pink pick­led onions. Place the vine­gar, sugar and salt in a saucepan and cook over a low heat un­til they melt to­gether. Bring to the boil for a sec­ond and then pour over the sliced red onion in a bowl. Cover with cling film and leave for at least two hours at room tem­per­a­ture be­fore serv­ing.

Place the dried adzuki beans in a bowl, cover with a few inches of cold wa­ter and leave to soak for four to 12 hours, or overnight if you can, then boil in fresh wa­ter for one hour.

Heat the oil over a high heat in a large saucepan. Sea­son the chicken pieces and then brown them in batches. It’s im­por­tant that you get re­ally good colour on the chicken pieces and ren­der down the fat as this is where the base flavour of the stew will come from.

Once the chicken is browned, set it aside on a plate. Lower the heat, add the onions to the same pan and fry them very slowly for 10-15 min­utes, mak­ing sure to scrape up all the chicken residue at the bot­tom of the pan with a wooden spoon, un­til the onions have re­ally soft­ened, sweet­ened and turned a bit golden. While fry­ing the onions, push them to one side of the pan and make space for the gar­lic bulb halves. Fry the gar­lic un­til the cut sides get

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