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Rice Pudding with Fresh Mango and Mango Sauce and Crispy Mint
1/2 Cup short grain pudding rice
1 1/4 Cup coconut milk
1/4 Cup full-fat milk
1/2 Cup double cream, whipped
2 mangos, peeled and cut into small balls
3 Tbsp. sugar
mint for garnish
For the sauce:
Trimmings from the mangos
3 Tbsp. light syrup
juice of 1 lemon
In a thick-bottomed pan put the rice, coconut milk, and milk and cook gently, stirring constantly, adding milk as you go for a think consistency, for 20 minutes until tender. When it is cooked, add sugar, to taste. Allow to cool. Just before serving whisk in some whipped double cream. Place a ring on the plate and fill with the rice. Top with the mango balls and some mint and surround with the mango sauce.
To make the sauce, liquidize with the mango trimmings with the lemon juice, then stir in the syrup thoroughly.
Serves 4
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Mango-Stuffed Chicken
| Finely chopped mango (or 14 oz., |
1 cup |
250 mL |
| 398 mL, can of sliced mangoes, |
| drained and finely chopped) |
| Finely chopped salted macadamia |
1/2 cup |
125 mL |
| nuts (or almonds) |
| Thinly sliced green onion |
2 tbsp. |
30 mL |
| Finely grated lime (or lemon) zest |
1/2 tsp. |
2 mL |
| Curry powder |
1/2 tsp. |
2 mL |
|
Whole chicken |
4 lbs. |
1.8 kg |
|
MARINADE |
| Plain yogurt |
1 1/2 cups |
375 mL |
| Lime (or lemon) juice |
1/4 cup |
60 mL |
| Ground coriander |
1 tbsp. |
15 mL |
| Curry powder |
1 tbsp. |
15 mL |
| Finely grated peeled gingerroot |
2 tsp. |
10 mL |
| Garlic cloves, minced (or 1 tsp., |
4 |
4 |
| 5 mL, powder) |
| Salt |
1 tsp. |
5 mL |
Combine first 5 ingredients in medium bowl.
Place chicken, backbone up, on cutting board. Using sharp knife, cut down both sides of backbone to remove. Turn chicken over. Press chicken out flat. Carefully loosen, but do not remove, skin of chicken. Stuff mango mixture between meat and skin, spreading mixture as evenly as possible. Secure opening with wooden picks. Place stuffed chicken in large shallow dish.
Marinade: Combine all 7 ingredients in small bowl. Pour marinade over chicken. Stir until coated. Cover. Marinate in refrigerator for at least 3 hours or overnight. Drain and discard marinade. Preheat gas barbecue to medium. Place chicken, stuffed side down, on greased grill over drip pan. Close lid. Cook, using indirect cooking method, for 45 minutes. Turn over. Cook for 45 to 50 minutes until meat thermometer inserted in breast (not in stuffing) reads 180°F (82°C). Cut into serving-size pieces. Serves 6.
1 serving: 427 Calories; 25 g Total Fat (12.6 g Mono, 3.7 g Poly, 6.3 g Sat); 108 mg Cholesterol; 14 g Carbohydrate; 2 g Fibre; 37 g Protein; 566 mg Sodium
Grilled Lemon And Lime: Choose lemons and limes that have smooth skins and small, shallow indentations for juicier fruit. Cut into wedges lengthwise. Place on greased gas barbecue grill over medium heat. Cook, turning occasionally, until grill marks appear
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