EASY STEWED FRUIT RECIPE | JAMIE OLIVER FRUIT RECIPES
A few spoonfuls of simple seasonal fruit works a treat on everything from brekkie to Sunday roast!
Total Time 15 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Chop up all the fruit, discarding any stones.
- Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
- Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
- Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!
Nutrition Facts : Calories 69 calories, FatContent 0.1 g fat, SaturatedFatContent 0.0 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 16.8 g carbohydrate, SugarContent 16.8 g sugar, SodiumContent 0 g salt, FiberContent 1.8 g fibre
STEWED CHICKEN RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Number Of Ingredients 15
Steps:
- For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
- For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.
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