Nasi goreng with poached eggs

This is one of my favourite rice dishes:

olive oil, 2 red chillies, shredded, 4 shallots, finely sliced, 1 garlic clove, finely chopped, 1 large carrot, peeled and julienned, 150 g chestnut mushrooms, sliced, 250 g ready-cooked basmati rice 250g, 2 tbs brown sugar 2, 1 tbs soy sauce, 2 tbs Asian chilli sauce, plus extra to serve, 1/2 small bunch coriander, chopped, 2 eggs, poached or fried to serve

Heat 1 tbsp oil in a large non-stick pan or wok. Cook the chilli, shallots, garlic, carrot and mushrooms for 3-4 minutes. Add the rice and cook for another 2 minutes, breaking it up as it cooks. Mix the brown sugar with the soy and the chilli sauce until dissolved, then stir through the rice. Stir in the coriander.
Divide the rice between two bowls then top each with a poached or fried egg and sprinkle over more chilli sauce.

Griddled Aubergines with Feta, Mint and Chilli

Thank you Nigella for this super easy and tasty recipe...

2 large aubergines (each cut thinly lengthwise into about 10 slices), 4 tablespoons olive oil, 250 grams feta cheese, 1 large red chilli (finely chopped & deseeded or not depending how hot you require it), 1 bunch fresh mint (finely chopped - save some for sprinkling over), juice of 1 lemon, black pepper

Preheat the barbecue or griddle to a high heat.
Brush both sides of the aubergine slices with the oil, and cook them for about 2 minutes each side until golden and tender.
Crumble the feta into a bowl and stir in the chilli, mint and lemon juice and grind in some black pepper. You don't need salt, as the feta is salty enough. Pile the end third of each warm aubergine slice with a heaped teaspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle.
Place join side down on a plate, and sprinkle with a little more mint. 

 

Creamy pancetta, Brie and mushroom croissants

25g butter, 70g cubed smoked pancetta, 1 finely sliced garlic clove, 250g halved chestnut mushrooms, 100ml dry white wine, 75ml double cream, the leaves of a few fresh thyme sprigs, 2 all-butter croissants, 100g bite-size pieces of ripe Brie

Melt 25g butter in a frying pan over a medium heat. Add 70g cubed smoked pancetta and cook for 3-4 minutes, until golden. Add 1 finely sliced garlic clove and 250g halved chestnut mushrooms, increase the heat and cook for 5-6 minutes, stirring occasionally, until just softened. Add 100ml dry white wine and bubble for a few minutes until evaporated. Reduce the heat, stir in 75ml double cream and the leaves of a few fresh thyme sprigs. Simmer for a few minutes until thickened. Season to taste. 

Meanwhile, preheat the grill to high. Split 2 all-butter croissants. Put on a baking tray, cut side up, and grill for 1 minute, until toasted. Set the tops aside. Spoon the creamy mushrooms onto each base, scatter with 100g bite-size pieces of ripe Brie, and grill for a further 2 minutes, until the Brie is melting. 

Assemble the croissants again and serve hot, scattered with extra fresh thyme sprigs.

The Script - Superheroes

Yey! The new Script video is here. Can't wait for for the album :D