** AUSSIE FOOD **

RICE WITH CHICKEN, LEMONGRASS 
AND WILD MUSHROOMS
 

500g free-range chicken thighs
3 tbspns virgin olive oil
1 1/2 cups of wine
6 cups of chicken stock
1/2 tbspn crushed garlic
2 lemongrass stalks, chopped fine
3 cups of rice
1 onion, small, diced
1 pack of 25g  mushroom mix
1/2 chilli, deseeded and finely chopped
shaved Parmesan cheese

Soak mushrooms in water until soft (1/2 hour). Warm heavy-based stockpot 
or pan, add olive oil, chopped chicken and garlic and saute until golden brown.
Add lemongrass and rice, turn heat to low, fry rice without colour 
(three to five minutes).  Add  wine, chopped mushrooms and slowly 
add stock one cup at a time (absorption method) until rice absorbs stock.
When rice is almost cooked add chili and Parmesan.

BASIC BREAD PUDDING

Scald 1 qt. milk.  Add 5-6 cups bread cubes, 1/4 c. butter.
Beat 2 eggs.  Add 3/4 c. sugar, 1/2 tsp. salt, 1 tsp. vanilla, 
1 1/2 tsp. cinnamon, 1 tsp. nutmeg, 1 c. raisins. 

Combine both mixtures.  Pour into buttered 9x13" pan.  Sprinkle
with nutmeg.  Bake at 375degF 45 min. to 1 hour.

RAISIN BREAD PUDDING

1 quart stale bread
3 eggs
1 cup raisins
1 1/2 pints milk
1 tsp vanilla extract
1/2 cup sugar

Crumble the bread into pieces into a large bowl and mix with sugar 
and raisins.  Beat eggs until light and fluffy, add milk and vanilla 
and pour over the dry ingredients.  Put it all into a buttered baking dish 
and bake for an hour (or until done) in a preheated 350 oven.  
Serve with vanilla custard or your favourite sauce.

Vanilla custard  for bread pudding

 1/4 cup sugar
2 tablespoons cornstarch
2 cups milk
1/3 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon

In a small saucepan, on medium heat, combine all ingredients cook while stirring  
until thickened

NEXT

MAP

MAIL