Thai Chicken Oven Risotto

The original recipe for Thai Chicken Risotto is from Valli Little I found it in Delicious March 2012 see pretty picture above.
My version came about with the things I had in the pantry & fridge. Plus I can't eat onions so they don't go in anything I make.

Serves 6 (only if no one wants seconds & trust me everyone will want seconds)

1 tbs oil
500gm skinless chicken thigh fillets, trimmed, cut into 2cm pieces.
2 garlic cloves, crushed
1 1/2 cups (330gm) arborio rice
1/4 cup (75gm) Thai green curry paste
2 1/2 cups (750ml) water 
2 tsp chicken stock powder
1 275ml can Coconut Cream or Milk
2 tbs fish sauce
1 med Carrot grated
1/4 red capsicum finely chopped

Preheat the oven to 180C
Heat oil in flameproof casserole pan over med-high heat.
In batches cook the chicken until browned (2-3min)
Remove chicken from the pan & set aside.
Reduce heat to medium & add the garlic, cook for 2 mins until soft.
Add the rice & curry paste, cook stirring the rice for 1 min.
Return the chicken to the rice, add the carrot & capsicum, water & stock powder.
Bring to a simmer, then cover with a lid & cook in the oven for 25min.
Remove from the oven, stir in the coconut cream & fish sauce, then cover & stand for 10min
Top with chopped cucumber & spinach (that's what I had)
Coriander & slices of lime would be nice too.

This is what it looks like before it goes in the oven.


Do let me know what you think.
♥Kerri

Lemony Dessert

I made this lemon dessert last night, I really wanted lemon tart but the pastry shells takes so long to make & I couldn't be bothered.
So I concocted this Lemony dessert, it is a bit like Tiramisu & it was so super easy. Plus I thought of a cheats way too that is even simpler.

Lemony Dessert

Recipe: makes 6 small
9 small sponge finger biscuits (Savoiardi) The kind you use for Tiramisu. Cut into pieces.
1 cup of water
1/2 cup of lemon juice
1/2 cup of sugar
3 tablespoons of cornflour
grated rind of 1 lemon
2 egg yolks
60gms butter
whipped cream to finish
Method:
Put the water, lemon juice, rind, sugar & cornflour in a small saucepan & whisk until smooth.
Heat the saucepan of ingredients over a medium-high, whisking until it boils, then boil until it thickens about 5minutes. (it will go from cloudy to sightly clear).
Remove from the stove, whisk in the butter & eggs .
Set a side to cool slightly. (I didn't wait that long I was hungry)
Arrange the cut up biscuits in small bowls, pour the lemon mixture over them, add some whipped cream.
Any left over lemon mixture can be stored in the fridge for a week.

Here's the cheats way.
9 small sponge finger biscuits (Savoiardi) Cut into pieces.
1 jar of lemon butter or curd.
whipped cream.
Assemble as above.

♥ Kerri