For 6 you will need

• 2          cups      Basmati Rice – uncooked
• ½         cup       dried apples – diced
• ½         cup       dried apricots – diced
• ½         cup       dried dates – chopped
• ½         cup       raisins
• ½         cup       prunes – pitted and chopped
• ½         cup       slivered almonds
• 1          cup       fresh chestnut mushrooms – sliced thinly
• 1          tsp        natural grey sea salt and black pepper mix
• 1          tsp        cinnamon – ground
• Water as needed for rice

1
In a large saucepan put enough water for the required amount of rice, bring to the boil and throw in the rice, reduce the heat to a rolling simmer.

2Add the all the dried fruit and the sea salt, stir in and cook for 10 minutes then stir in all the remaining ingredients and cook until the rice is cooked through.

3
This can be either a main meal or an accompaniment for poultry, beans and peppers, fish or beef.

Beans and Peppers

• 1          tsp        olive oil
• 1          med      red onion – coarsely chopped
• 3          med      red peppers – thinly sliced
• 3          cups      mixed cooked beans (tinned are easiest)
• 2          cups      vegetable stock
• 2          tbsp      cornflour
• natural grey sea salt and mixed pepper to taste

Heat the oil in a large solid based saucepan over a medium heat add the onion and sauté until starting to brown.  Add the peppers and continue cooking until tender, don’t allow to burn.

2Measure ¼ cup of the stock and put to one side to cool and stir the remaining stock and the beans into the sautéed mixture and bring the mixture to the boil.

3Blend the cornflour and the vegetable stock to a smooth paste and mix into the boiling mixture, stirring all the time.  Stir until the mixture has thickened and cleared.  Add salt and pepper to taste and serve.

4The beans can be as a meal on its own served with fruited rice or as an accompaniment to Gorky’s Chicken.

Gorky’s Chicken

Dedicated to Aleksey Maksimovich Peshkov, more commonly known as Maxim Gorky, the legendary Russian Writer, Dramatist and Political activist.

• 1½       k           chicken – diced meat
• 2          oz         vodka – heated
• 1          tbsp      tomato puree
• 5          tbsp      butter
• 1          tbsp      flour
• 1½       cup       sour cream or plain yogurt
• 4          tbsp      feta cheese crumbled
• ½         tsp        pepper
• ½         tsp        salt
• ½         tbsp      dried parsley
• 1          clv        garlic – minced
• ¾         cup       chicken stock
• ¼         cup       onion – chopped

1Set your oven to 180°C.

2Blend the flour with the pepper, salt, dried parsley and minced garlic.

3Melt the butter in a skillet pan over a moderate heat and brown chicken pieces with the onions.

4Warm the vodka and pour over the over the chicken and mix well.  Remove the chicken pieces form the pan and dredge in the flour mixture.  Add the tomato puree and chicken broth to the pan mix well then stir in the sour cream and feta cheese.  Bring the mixture to the boil stirring constantly.

5Reduce the heat and return the chicken pieces to the pan then simmer for 15 – 20 minutes.  Transfer the mixture to a deep casserole pan and bake in the centre of your pre-heated oven for about 15 – 20 minutes or until it browns on top.