Jambalaya with papaya sauce
Jambalaya
250 g long-grain rice | |
450 ml poultry bouillon | |
1½ tsp cumin | |
½ tsp chilli peppers, dried, ground | |
2 tbsp cane sugar | |
3 chilli peppers, green | |
Halve, deseed and finely chop the chilli peppers. Mix the rest of the ingredients together in the porcelain dish. | |
150 g pascal celery | |
3 cloves of garlic | |
100 g carrots | |
1 sweet pepper, green | |
1 onion, large | |
Wash the celery and cut into 1 cm thick pieces, sliced diagonally. Crush the cloves of garlic. Wash, peel and finely cut the carrots on the diagonal. Quarter the sweet pepper, then cut into strips. Peel and finely chop the onion. Spread all the vegetables evenly over the rice. Put the porcelain dish on to the wire shelf in the cold cooking space. Steam. | |
Steaming 100°C for 40 Mins | |
1 chicken breast, about 160 g | |
Oil | |
250 g salmon fillet | |
200 g raw prawns | |
1 tsp salt | |
1 lime, juice | |
Cut the chicken breast into 2 cm cubes. Heat the oil in a pan, add the chopped chicken and brown all over for about 4 minutes. Transfer to a bowl and allow to cool. | |
Cut the salmon fillet into 2 cm cubes and add to the chopped chicken along with the pawns, season with salt. | |
Take the porcelain dish out of the cooking space and stir the rice and vegetables well. | |
Scatter the fish and meat over the steamed rice and drizzle over lime juice. Continue to steam. | |
Put the food in | |
Steaming 100°C for 5 Mins |
Papaya sauce
1 papaya, about 320 g | |
1 pepperoncino, red | |
½ bunch of coriander | |
70 g ketchup | |
Peel, deseed and dice the papaya. Halve, deseed and coarsely chop the pepperoncino. Pick the coriander leaves off the stems and purée together with the pepperoncino, ketchup and half of the papaya. | |
Mix the rest of the papaya into the sauce and serve with the jambalaya. |
Tips
- The papaya sauce is a good accompaniment to grilled meat and fish.
- Garnish the dish with pepperoncini rings.
- Wire shelf
- Porcelain dish ⅓ GN, depth 65 mm
Quantity | Ingredient |
---|---|
½ bunch of | coriander |
70 g | ketchup |
1 | chicken breast |
200 g | raw prawns |
1 tsp | salt |
100 g | carrots |
Oil | |
½ tsp | chilli peppers |
1 | sweet pepper |
1 | lime |
1½ tsp | cumin |
3 | cloves of garlic |
250 g | long-grain rice |
150 g | pascal celery |
1 | onion |
3 | chilli peppers |
1 | papaya |
1 | pepperoncino |
2 tbsp | cane sugar |
250 g | salmon fillet |
450 ml | poultry bouillon |
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