Cock-a-leekie Kebabs With Rice vs Welsh Rarebit Jacket Potatoes
Cock-A-Leekie Kebabs
500g diced chicken thigh or breast
2 large leeks, cut into 2 inch chunks
2 carrots, cut into 2 inch chunks
12 prunes
1 lime, juice only
250g Microwave Wholegrain Rice
1 onion, finely diced
A handful of parsley, roughly chopped
Skewers (soak wooden skewers in water first, to prevent them from burning)
Salt & pepper
A few drizzles of olive oil
Coat the chicken, leeks, carrots and prunes with olive oil, then squeeze over lime juice and season well. Thread them onto the skewers.
Preheat your grill to a medium-high heat and pop the skewers under. Alternatively, place on a baking tray in a preheated oven (180 degrees)
Turn the skewers occasionally until the chicken is cooked (around 15-20 mins). (Make sure you keep an eye on them as they can burn easily!)
Meanwhile, heat a splash of olive oil in a frying pan over a medium heat. Add the pre-cooked rice & onion, cooking for around 5 mins.
Serve the rice onto 2 plates & top with the kebabs and chopped parsley.
Welsh Rarebit Jacket Potatoes
2 baking potatoes
100g baby leaf spinach
1 egg yolk
3 tbsp whole milk
2 tbsp Worcestershire sauce
1 tsp Dijon mustard
100g cheddar cheese
1 tbsp red wine vinegar
Salad of choice
2½ tbsp olive oil
Salt&pepper
Heat your oven to 200°C/Fan 180°C/Gas 6.
Scrub the potatoes. Pierce them all over with a skewer or fork.
Pop them on a plate and place in a microwave on high for 10-15 mins. Once tender, put them on a baking tray.
Drizzle each potato with ½ tbsp oil and sprinkle with salt and pepper. Bake in the oven for 30 mins till cooked through (or bake for 1 hr 30 mins if you don’t have a microwave). Test them with a skewer to check they’re soft all the way through.
While the potatoes are cooking, put the spinach. in a dry pan. Cook over a medium heat for 1-2 mins until the spinach has just wilted. Drain in a colander. Press the spinach with a wooden spoon to squeeze out as much liquid as possible. Finely chop it.
Separate the egg yolk from its white. Whisk the milk, egg yolk, Worcestershire sauce, mustard and some black pepper in a small pan. Grate the cheese and add to the pan. Add the spinach. Heat gently and stir for about 2 mins till the cheese has melted into a smooth sauce.
When the potatoes are cooked, halve and scoop out their flesh. Pop into a bowl and mash. Heat your grill to medium. Line a grill pan with foil.
Add half the sauce to the mash. Mix well. Spoon the cheesey mash back into the potato skins. Top with the remaining sauce. Grill for 5 mins till golden brown and bubbling.
Whisk 1 tbsp of the vinegar with 1 tbsp oil and a pinch of salt and pepper. Toss the salad of your choice with the dressing. Serve the rarebit jackets with the salad.
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