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Roast chicken and pea risoni

Cooking Time

25 minutes

Ingredients (serves 6)

• 1 x 500g pkt risoni
• 300g (2 cups) thawed frozen peas
• 1 large free range roast chicken
• 125ml (1/2 cup) thickened cream
• 40g (1/2 cup) finely grated parmesan
• 1/4 cup fresh basil leaves
• 2 tbs olive oil
• 1 garlic clove
• Salt & freshly ground black pepper
• 12 (about 400g) cherry bocconcini, torn in half
• 80g baby spinach leaves

Method

1. Cook risoni in a saucepan of salted boiling water for 10 minutes or until al dente. Add half the peas and cook for 1 minute or until bright green. Drain and refresh under cold running water.

2. Meanwhile, remove the chicken meat from the bones and coarsely shred. Discard the bones, skin and seasoning.

3. Place the cream, parmesan, mint, oil, garlic and remaining peas in the jug of a blender and blend until smooth. Taste and season with salt and pepper.

4. Place the risoni, peas, chicken, bocconcini and spinach in a serving bowl. Drizzle with cream mixture and gently toss to combine. Serve immediately.

Notes

• You can prepare this recipe to the end of step 3 up to 45 minutes ahead. Place in separate airtight containers and store in the fridge.

Billabong XXL ride of the year

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monster tube billabong xxl

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RiderName:James Hollmer-Cross Location:Shipstern Bluff, Tasmania Photographer:Andrew Chisholm Date:5/6/10

token bali

Hello,

I will update with more picks and story tomorrow. cheers James

FRENCH TOAST ROYALE

Yo, here is a yum quick little thing i made before a mid morning shippies session on wednesday.

I have been trying to make healthy big breakies lately, with burcher museli's and gibbo's granola special but thought it wouldn't hurt to make a french toast as a treat for the family.. Hope you like it.. Cheers James HX

Crusty white vienna loaf
3 eggs
1 tablespoon vanilla extract
1 teaspoon of cinnamon and sugar mix
1/4 cup milk
natural vanilla yoghurt
maple syrup
rasberries
blue berries
blackberries




Mix the eggs, milk and vanilla extract into a wide mixing bowl.
Cut the loaf of bread into nice thick slices and dip one at a time into the mix, then into a frypan with melted butter on a medium heat.
Cook till golden brown on each side and place on a plate, take your berries and scatter on top of the hot slices, scoop a big dolop of yoghurt onto the berries, sprinkle the cinnamon and suger mix over the top of all the pieces and lastly add your maple syrup.

eat enjoi!!!!!!

wavesmag.com

http://wavesmag.com.au/wordpress/2010/08/the-mystery-surfer/