Neil traditionally cooks a special meal for Father's Day, which we had yesterday on our return from hols. Wine from Neil's cellar (above) and recipe for the food below:
HOT WILD RICE AND CHICKEN BAKE
500g wild & long grain/basmati rice
6 chicken breasts
2 tablespoons olive oil
2 large cloves garlic, peeled and crushed
2 large red peppers, de-seeded
10 sun-dried tomatoes, drained and chopped
6 spring onions, chopped
1 x 15 g pack basil, shredded
1 tablespoon lemon juice
1 tablespoon tabasco sauce
2oz fresh white breadcrumbs
9oz (250g) mayonnaise
salt and black pepper
Method
Cook the rice.
Brush chicken breasts with olive oil, grill until tender, cut into chunks.
Cut red peppers in half, grill until skins go black, peel and chop into pieces.
Combine rice, chicken and peppers with all other ingredients in a large bowl and mix well.
Put into dish and cook in pre-heated oven for approximately 30 min at 350 F/180 C.
Serves 4 - 6.
(easy to copy & paste from here)
