Minced Chicken and Rice Kebabs

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Easy and healthy … a complete dish on a stick, especially with the addition of carrots, parmesan cheese and herbs, which make them more appetising!  Serve them with any veggies or salad of your own choice.  The quantity of the ingredients used can be adjusted accordingly … I usually prepare enough mixture to have that extra amount left, which I could then use to prepare patties for lunch!

Makes about 14 generous kebabs in all (or as many kebabs as you might need plus extra patties!)

Needed

Enough bamboo skewers, which should be soaked in water for around 1 hour before using.

Ingredients

600g minced chicken

250g long-grain rice

1 medium onion

60g fresh breadcrumbs

3 tablespoons grated parmesan cheese

2 to 3 cloves garlic

approximately 2 tablespoonfuls chopped parsley

2 level teaspoons Italian seasoning

1 carrot, peeled

salt and pepper

sweet chilli sauce to serve

Method

Cook rice until tender, draining any excess water.

Process all the remaining ingredients together until you end up with a homogeneous mixture.  Transfer mixture into a large bowl and, using your hands, mix in the cooked rice.

Shape the mixture around the bamboo skewers.

Heat some vegetable oil in a large pan and cook the kebabs slowly, turning frequently until browned all over and cooked through.

Serve with sweet chilli sauce.

Enjoy!

Salmon Head and Tail Soup

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Light and healthy, packed with Omega-3 and not discarding anything from such a magnificent fish!  Also so easy and quick to do with no extra oil or frying involved except from the natural oil of the same salmon.

This recipe is derived from our traditional fish soup, which I tweaked up, as usual!

Serves 4 abundantly

Ingredients

1 salmon head and tail

1 large onion, sliced

About 2 tablespoonfuls chopped, fresh mint

1 (400g) tin chopped tomatoes

1 fish stock cube

Salt and freshly ground black pepper

½ teaspoon sugar

water

150g white, long grain rice

lemon wedges, for squeezing and decorating

Method

In a large pot put the sliced onion and the chopped mint and pour enough water to just cover them.  Bring to the boil and cook until the onions are almost soft and the liquid evaporated, adding more water as needed if things dry up before.

Add around 1-1.5 litres of water (depending on how dense you’d wish the soup to be), the chopped tomatoes, the fish cube, the sugar and the salt and pepper.

Bring to a boil again and carefully dip in the salmon head and tail.  Cook for about 10-15 minutes.

Using a slotted spoon, carefully scoop the fish out and leave it to cool for a little while until good enough to handle.  Add the rice to the pot whilst the liquid is still boiling, lower the heat and simmer for approximately 20-25 minutes until the rice is completely cooked.

In the meantime pull any meat away from the carcasses and flake, taking care not to leave in any bones.

When the rice is cooked, take the pot off the heat and add the flaked salmon.  Stir and leave to stand for a few minutes.

Squeeze some lemon juice into each soup plate and pour the soup in to serve.  I don’t mind leaving the squeezed lemon wedge in the soup to give it even more flavour!  Decorate with another lemon wedge if you wish.

Enjoy!