Recipe: Tasty Coconut Rice

Coconut Rice.

Sie können kochen Coconut Rice using 8 ingredients and 3 steps. So geht's dir erreichen es.

Zutaten von Coconut Rice

1. Bereiten 2 tsp. of coconut oil.
2. Du brauchst 1 clove of garlic, minced.
3. Bereiten 1 cup of jasmine rice, rinsed.
4. Bereiten 1 can (13.66 oz.) of coconut milk.
5. es ist 1/2 cup of water.
6. Bereiten 1/4 tsp. of ground ginger.
7. es ist pinch of granulated sugar.
8. es ist to taste of salt and pepper.

Coconut Rice Schritt für Schritt

1. In a medium pot with a right fitting lid, heat the coconut oil over medium-high heat. Once it's melted and hot, add the garlic and rice and cook, stirring, for a minute or two, to lightly toast the rice..
2. Add the coconut milk and water to the pot, along with the ginger and sugar. Once it comes to a boil, place the lid on and lower the heat down to low..
3. Allow to cook, covered and undisturbed for 12-15 minutes. Once it's done, fluff the rice with a fork, season to taste with salt and pepper and serve immediately. Refrigerate any leftovers..

How to Make Tasty Leftover Chicken and Ham Pie

Leftover Chicken and Ham Pie.

Sie können haben Leftover Chicken and Ham Pie using 17 ingredients and 9 steps. So geht's dir kochen dass.

Zutaten von Leftover Chicken and Ham Pie

1. Du brauchst of Pastry.
2. es ist of EITHER 375g Shop-Bought Puff Pastry.
3. es ist of OR 125g Plain Flour.
4. Du brauchst 125 g of Unsalted Butter (Room temp, cubed).
5. Bereiten 75 ml of Cold Water.
6. Du brauchst 1/2 tsp of salt.
7. es ist of Filling.
8. es ist 320 g of Leftover Cooked Chicken (shredded).
9. Du brauchst 90 g of Leftover Cooked Ham/Bacon (chopped).
10. Bereiten 30 g of Unsalted Butter.
11. es ist 35 g of Plain Flour.
12. Bereiten 300 ml of Chicken Stock.
13. es ist 125 ml of Double Cream.
14. Du brauchst 4 of Chestnut or Button Mushrooms (diced).
15. es ist 2 of Spring Onions (finely chopped).
16. es ist 1 tbsp of Mixed Herbs.
17. es ist 1 of Egg Yolk (beaten).

Leftover Chicken and Ham Pie Schritt für Schritt

1. Preheat oven to 180c fan/350f/gas 4. Line a large baking tray with baking paper. If making pastry, proceed to step 4 before starting to make the filling. If using shop bought pastry, start at step 2..
2. Melt the butter on medium heat in a saucepan then beat in the flour. Cook this for a minute or two to cook out the flour taste a little. Add the stock and whisk constantly for 2-3 minutes until thickened then whisk in the cream..
3. Fold in the spring onions and mushrooms and cook for 1 minute. Stir in the chicken, bacon, and cream and sprinkle in the herbs. Season to taste. Remove from heat and allow to cool completely..
4. HOME MADE PASTRY, START HERE!! Rub the butter into the flour using fingertips until all the flour has turned pale yellow but there are still chunks of butter larger than breadcrumbs. Stir in the flour. Use a wooden spoon to very gradually mix in the water until it starts to form together. Very quickly press the dough into a ball, wrap in cling film and chill in the fridge for at least 20 minutes..
5. On a lightly floured surface, roll out the pastry into a 30 x 33 cm rectangle. Cut this rectangle in half lengthways and place one half onto the prepared baking tray. Gently fold the other pastry in half and make cuts in the folded side about 1cm apart, leaving a 1cm border..
6. Spoon the cooled filling onto the pastry on the tray, leaving a 1cm border of pastry around the edges. Open the folded pastry back out and gently place it over the filling. Crimp all around the edges with a fork..
7. Brush the top of the pastry with the egg yolk. Sprinkle the top of the pastry with more mixed herbs and black pepper (optional)..
8. Bake for 25-30 minutes until puffed up and golden brown..
9. Enjoy!!.