Name: Maureen's Mustard Chicken, Red Onion Rice And Choc Pud
Ingredients: 115 g Easy cook rice; A few fresh basil leaves; 3 tb Olive oil; 1 Red onion; chopped; 2 Chicken thighs; about 300g, boned; ; and skinned; 100 ml White wine; 1 ds Worcestershire sauce; 200 g Creme fraiche; 2 tb Wholegrain mustard; 1 Courgette; 55 g Butter; 55 g Caster sugar; 1 Egg; 55 g Self raising flour; 25 g Cocoa powder; Finely grated zest of 1 orange; Salt and pepper

Satisfaction will never come if we claim to have God, but then quench our souls on the short-lived, inadequate pleasures of this world. These “thirst quenchers” are really spiritual poison and are condemned by our Lord. Through the Prophet Jeremiah, God said, “For my people have committed two evils: they have forsaken Me, the fountain of living waters, to hew for themselves cisterns, broken cisterns that can hold no water” (Jer. 2:13). Our only hope comes if we can “thirst” and “yearn” to drink from the living God. As Jesus said, “If anyone is thirsty, let him come to me and drink” (Jn. 7:37).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs		Ready, Steady, Cook	2	servings

INGREDIENTS

115	g	Easy cook rice
		A few fresh basil leaves
3	tb	Olive oil
1		Red onion; chopped
2		Chicken thighs; about 300g, boned
		; and skinned
100	ml	White wine
1	ds	Worcestershire sauce
200	g	Creme fraiche
2	tb	Wholegrain mustard
1		Courgette
55	g	Butter
55	g	Caster sugar
1		Egg
55	g	Self raising flour
25	g	Cocoa powder
		Finely grated zest of 1 orange
		Salt and pepper

INSTRUCTIONS

1 Cook the rice according to the packet instructions and drain. Line a
ramekin dish with clingfilm and lay the basil leaves on the clingfilm to
cover.
2 Heat 1 tbsp olive oil in a frying pan, add the chopped onion and cook
gently for a few minutes to soften. Mix the onion into the drained rice,
season and pack the rice into ramekin.
3 Cut the chicken thighs into strips. Heat 1 tbsp olive oil in a frying pan
and cook the chicken for a few minutes until cooked through.
4 Remove the chicken from the pan, add the white wine, dash of
Worcestershire sauce, 100g/3 1/2oz creme fraiche and mustard and bring to
the boil. Season.
5 Cut the courgette into long ribbons with a potato peeler. Heat 1 tbsp
olive oil in a wok, add the courgette ribbons and stir fry quickly until
tender.
6 Return the chicken to the pan, stir and serve on a plate. Turn the
ramekin out onto the plate, peel off the clingfilm and serve with the
courgette ribbons.
7 For the Chocolate Pudding: Place the butter and caster sugar in a food
processor and blitz together. Add the egg, self-raising flour and cocoa
powder and blitz again until smooth.
8 Tie a piece of greaseproof paper around the outside of a greased ramekin
dish to make a 'collar' and fill the dish with mixture.
9 Cook in the microwave in high power/800W for about three minutes, or
until the sponge is well risen and cooked through.
10 Mix together the orange zest and 100g/3 1/2oz creme fraiche. Turn the
sponge out of the dish and serve with the creme fraiche.
Converted by MC_Buster.
NOTES : Chef - Emma Crowhurst
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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