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How To Chop Vegetables
 

Using A Rice Cooker
 

Using an Electric Fry Pan
 

Wash Your Hands Please
 

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Chicken & Vegetable Risottoramingining

Serves eight (8)

 

Ingredients

6 cups of cooked rice (cooked in rice cooker)
1 kg diced chicken meat
cup of canola or olive oil
2 large onions diced
2 cups diced carrots
1 cup diced celery
1 x 400gm can kidney beans drained
1 x 400gm can chick peas drained
1 cup frozen peas
1 cup diced mushrooms
parmesan cheese
250 ml cream (fresh or long life)
salt & pepper

 

Method

Place oil in frypan, bring to heat and cook diced chicken. Remove from pan and set aside.
In the same oil fry off the onions until clear, add diced carrot and celery and cook until tender.
Next add mushrooms, kidney beans, chick peas and frozen peas. Bring to heat and cook for 2 minutes.
Add the chicken and rice, mix through then add the cream and parmesan cheese. Season to taste with salt and pepper and serve. NOTE: If you like turtle it is very nice in this dish. Frozen mixed vegetables can be used as well.

Walkabout Chef - Cook for the Family  Steve Sunk

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Blade Maker

Steve Sunk is a skilled knife maker as well as a Master Chef. He has been manufacturing edge weapons since 1986 and is recognised in Australia and overseas as a master craftsman.

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Walkabout Chef
Steve Sunk
P: 08 8988 1534
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