Category Archives: Western Main Dishes

Cheesy Rice Cake with Roasted Chicken


1 cup medium-grain cooked rice
1 egg, beaten
2 tbsp grated Parmesan cheese

2 slices of tomato, 1cm thick
2 boneless chicken breast
50g Brie cheese
2 basil leaves
Salt and ground black pepper
Olive oil

Beat egg and cheese together then stir with cooked rice; Mix well and set aside.
Preheat oven to 180oC. Sprinkle tomato slices with salt and pepper, and drizzle with olive oil. Put into oven to bake for 20 minutes.
Heat a frying pan over medium heat and add 3 tbsp of olive oil. Season chicken with salt and pepper. Pan-sear the chicken breasts for 3 minutes on each side and remove.
Put cheese on top of the chicken and bake in the oven for 2 minutes or until cheese is nicely melted.
Heat a non-stick pan over medium heat and add 3 tbsp of olive oil. Shape the rice mixture into 2 palm-sized patties, around 1cm thick and 3 inches in diameter. Cook the rice patties for about 2 minutes on each side or until golden brown.
Garnish rice patties with basil leaves and serve. Add salad on the side if desired.

1 Comment

Posted by on February 13, 2012 in Western Main Dishes


Tags: , ,

Roast Chicken


Foodelicious Heaven: I had found this recipe in a magazine should be a complimentary recipe from corning ware and had tried it. It’s lovely. Had marinated the chicken with garlic, ginger, pepper, light soy sauce and some alcohol to make it more flavorful.

Love 4 Roast Chicken


1 spring chicken
2 tbsp crushed black pepper
1/4 cup honey
1/2 tsp salt
1 tbsp crushed garlic
1/2 cup store bought barbecue sauce


1. Pre-heat oven. Stuff chicken with garlic.
Mix bbq sauce, honey, black pepper & salt & rub on chicken.
2. lightly grease corning ware casserole with olive oil & bake, covered with aluminium foil for 35mins or until the juice starts to run.
Remove foil & roast for another 30mins until crisp & brown.
3. Serve directly in corning ware casserole.

Leave a comment

Posted by on September 12, 2011 in Tried & Tested, Western Main Dishes


Tags: , , ,

Tyler’s Fish & Chips

Fish and chips

Programme: Tyler’s Ultimate

Prep Time
10 mins

Cook Time
30 mins


4 servings


Vegetable oil, for deep frying
3 large floury potatoes
280g rice flour
1 tbsp baking powder
3 tsp salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1 (350ml ) can soda water
1 large egg, lightly beaten
2 (225g ) cod or haddock fillets, cut in 1/2 on an angle
Malt vinegar, for serving
70g rice flour, for dredging


1) Heat 8cm of the oil in a deep fryer to 165C. Alternatively, use a deep heavy skillet.

2) Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a kitchen towel-lined platter to drain.

3) Crank the oil temperature up to 190C. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

4) Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on kitchen towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Leave a comment

Posted by on September 4, 2011 in Western Main Dishes


Tags: , ,