Recipes
Date posted: 02/09/2024
Ingredients
| British Smoked Sliced Ham | 100g |
| Cayenne Pepper | 3g |
| Copped Tomatoes | 400g |
| Dried Oregano | 6g |
| Easy Cook Long Grain Rice | 200g |
| Gluten Free Vegetable Bouillion Paste | 30g |
| Paprika | 6g |
| Pure Olive Oil | 20ml |
| Worcestershire Sauce | 5ml |
| Old Bay Seasoning | 10g |
| Onion Powder | 6g |
| Tabasco Pepper Sauce | 4ml |
| Raw Peeled Deveined Prawns | 16 |
| Green/ White Celery | 40g |
| Mixed capsicum Peppers | 1 |
| Large Pre- packed Onion | 30g |
| Fresh Flat Leaf Parsley | 20g |
Method
- Heat 1 tablespoon of oil in a large saucepan over medium heat. Cook the onion, stirring, for 3 to 4 minutes until softened. Add celery, capsicum, onion powder, paprika and oregano, then cook for 3 minutes or until fragrant. Add the rice and toss for 1 to 2 minutes until coated in oil.
- Stir in the stock, tomato, Worcestershire and Tabasco sauces, then season. Bring to a simmer, then reduce the heat to medium- low, cover and cook for 15 minutes or until rice is tender. Stir through ham and parsley for 2 to 3 minutes to warm through.
- Heat the remaining 2 teaspoons of oil in a pan over high heat, season the prawns with cayenne and salt, then cook for a minute each side or until just cooked. Serve with the rice and green leaves.