Meditarranean Feast!

Yesterday, I promised the kids a mediterranean feast tonight. I intend to make cusines from different countries at least once a week, and explain the culture and stories about that particular country where the cusine originated from while we sample it. Tonight I made Chicken casserole and tomato rice. Though tomato rice is not a particular dish originating from the mediterranean, the dish composition is close enough to what they eat.

Chicken Casserole

Ingredients

2 chicken legs

1 carrot cut into big pieces

2 potatoes cut into quarters

2 celery cut into big pieces

1/2 big onion sliced

Water

Half a lemon

1 tbsp Olive oil

1/2 tsp Black peppercorn

Parsley chopped

1 tsp salt

3 tsp corn flour

Method

1. Heat up the olive oil in a pot. Add the onion and fry for 1 min, add in the chicken, carrot, potatoes and celery. Add half a lemon of lemon juice and peppercorn.

2. Add water enough to cover 3/4 of the chicken leg. Bring to a boil then turn to low fire for 30 to 40 mins.

3. When the ingredients are cooked, add in salt to taste and pasley. Mix corn flour with some water. Turn up the fire to boiling point and add in the corn flour and stir to thicken the sauce. Switch off the fire and serve hot.

Tomato rice ( For 3 person)

Ingredients

2 tomatoes pureed

1/2 onion cut into quarter

1 cinnamon

salt

water

1 1/2 cup rice

1 tbsp olive oil

Method

1. Heat olive oil in a pan and fry the onion and cinnamon. Add in the rice and fry till it crackles.

2. Remove the rice from the pan and put into a rice cooker.

3. Add in tomato puree and add in water. Remember to less the amount of water that we normally add to cook the rice according to the amount of puree added.

4. Close the cover and cook the rice.

5. Rice can be served with chicken casserole, or curry.