Category: Food/ Recipes

1             packet  Soy (I’ts not Chicken) fillets — diced
4          shallots — chopped
2        tablespoons  honey
1         tablespoon  teriyaki sauce
2          teaspoons  corn flour
1         tablespoon  water
310    grams  mandarin in juice — drained
4        tablespoons  light cream

Heat a medium pan and coat with cooking spray. Add shallots to pan and cook 30 secs.

Add honey and teriyaki sauce to the pan. Bring to boil. Lower heat and stir in combined corn flour and water until sauce thickens.

Add soy fillets, mandarin and cream to pan. Gently stir until combined

5 cups chicken stock

100 mls Extra virgin olive oil
1 red onion — cut into thin wedges
600 grams sweet potato — peel, cut into 2.5cm cubes
2 cups aborio rice
3/4 cup shaved parmasan (optional – I don’t use)

Heat 60mls oil in wok, add onion and cook for 2-3 mins.

Add sweet pot and rice, stir until well coated.

Stir in ladleful of hot stock and cook, stirring continuously. Add more when stock in absorbed. Continue for 20min until rice in creamy.

Stir in shaved parm and 2tbl sage (if desired)