Cauliflower Cheese & Rice Stuffed Chicken

Cauliflower Cheese

Ingredients

ROASTED CAULIFLOWER
2 lb cauliflower florets*
2 tbsp olive oil*
1/2 tsp sea salt
1/8 tsp pepper

CHEESE SAUCE
4 tbsp unsalted butter
3½ tbsp flour, plain
1 cup milk (full fat best)
1 cup cream
1/2 tsp cooking salt
1/4 tsp nutmeg powder
1 cup cheddar cheese*
1/2 cup gruyère cheese, grated *

TOPPING:
1/2 cup cheddar cheese *
1/2 cup gruyère cheese *

Instructions

ROASTED CAULIFLOWER
Preheat oven to 220°C / 430°F (200°C fan).
Toss cauliflower in oil, salt, and pepper. Spread on a large tray.
Roast 20 minutes (don't turn). Cauliflower should still be a bit firm, but with some colour on them. Remove from oven.
Turn oven down to 180°C/350°F.

CHEESE SAUCE
Heat milk: Heat milk and cream until hot – either on the stove or in microwave.
Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.
Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.
Add cheese: Turn the stove off but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it's like a thick sauce.
Mix in cauliflower: Add cauliflower and toss to coat in the sauce.

BAKE:
Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").
Top with cheese: Sprinkle over gruyère followed chaeead cheese.
Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.
Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!

*In Flyer Sept 25-Oct 1, 2022
Recipe and photo credit: Recipe Tin Eats

Rice Stuffed Chicken

For Chicken:
1 whole chicken*
1 tsp butter for the baking pan
To Marinade:
5 cloves garlic, mashed
½ tsp paprika
1 tsp black pepper
4 tbsp butter, softened
1 tsp salt

Rice Stuffing:
2 tbsp olive oil
1 large onion, finely chopped
1 small red bell pepper, finely chopped*
1 small green bell pepper, finely chopped*
4 cloves garlic, minced
½ cup long grain rice, rinsed well*
½ tsp black pepper
A pinch of cinnamon
1 tsp salt
1 tbsp lemon juice
1 cup warm water
¼ cup parsley, chopped
A few sprigs fresh mint, chopped

To Marinade the Chicken:
In a small bowl, combine all the ingredients. Coat all sides of the chicken with this mixture very well.
Put it in a bowl, cover with plastic wrap and let it sit in the refrigerator for 4 hours.
To Cook the Rice Stuffing:
Heat olive oil in a pan. Sauté chopped onion and peppers in it until the onions get translucent.
Add in the rice and salt. Cook for 4 minutes, stirring occasionally.
Add in black pepper, cinnamon, and lemon juice. Stir well.
Pour water and cook covered until it boils.
Reduce the heat to the lowest once it boils and let it simmer covered until the water is fully absorbed.
Remove from heat. Add in chopped parsley and mint. Give it a gentle stir and put it aside.

To Stuff and Bake the Chicken:
Preheat the oven to 220C/425F. Butter all sides of the baking pan with 1 tablespoon softened butter.
Remove the chicken from the refrigerator and with the help of a spoon, stuff it with the rice filling and place it into the buttered baking pan.
Tie the chicken legs with a heat-proof thread so that the filling inside the chicken won’t come out.
Bring the heat to 190C/375F and bake for 30 minutes. Remove the chicken and baste it with the juices. Put it back and bake for another 30 min. Remove it from the oven and baste for the second time. Put it back in the oven and bake for another 15min. You will bake it for 1 hour and 15 minutes. It is ready to be served.

*In Flyer Sept 25-Oct 1, 2022
Recipe and photo credit: Give Recipe