 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
Aubergine and pork combine with herbs and spices to make a highly flavoursome dish. Ingredients:
4 tablespoons vegetable oil |
1 small aubergine, diced |
225 g ground pork |
1 green pepper, seeded and chopped |
2 stalks celery, chopped |
1 onion, chopped |
1 garlic clove, crushed |
1 teaspoon cayenne pepper |
1 teaspoon paprika |
1 teaspoon black pepper |
1/2 teaspoon salt |
1 teaspoon dried thyme |
1/2 teaspoon dried oregano |
2 cups chicken stock |
225 g chicken livers, minced |
1 cup long grain rice |
1 bay leaf |
3 tablespoons chopped fresh parsley |
celery leaves (to garnish) |
Directions:
1. Heat the oil a frying pan until piping hot, then add the aubergine and stir-fry for about 5 minutes.
2. Add the pork and cook for 6-8 minutes until browned, using a wooden spoon to break up any lumps.
3. Add the green pepper, celery, onion, garlic, and all the spices and herbs. Cover and cook over a high heat for 5-6 minutes, stirring frequently from the base of the pan to scrape up and distribute the crispy brown bits.
4. Pour in the chicken stock and stir to remove any sediment from the base of the pan. Cover and cook for 6 minutes over a moderate heat. Stir in the chicken livers, cook for 2 minutes, then stir in the rice and add the bay leaf.
5. Reduce the heat, cover and simmer for 6-7 minutes. Turn off the heat and leave to stand for a further 10-15 minutes until the rice is tender. Remove the bay leaf and stir in the chopped parsley. Serve the rice hot, garnished with the celery leaves.
|
|