Sunday night (and yippe, left overs for lunch today) was Ottolenghi’s Roast Chicken with Three-Rice Salad.
First up, roast a chicken that has been liberally rubbed with olive oil and salt and pepper then when cooked put to one side at room temperature and let cool, and keep the juices. While the chicken is roasting you start making the rice salad…first in the pan (or in our case the Cook Japan rice cooker) was the basmati rice which once cooked was then put to one side to cool, and into the rice cooker went the brown rice and wild rice to be cooked together, and then put the combined rice aside.
Carve the meat, or tear off in chunks, then mix lemon juice, sesame oil, thai fish sauce and olive oil and pour this dressing over the chicken.
Heat some olive oil in a pan and fry sliced onions until brown and let cool. Add the three rices, fried onion, spring onions, chopped chillies and coriander, mint and shiso (or rocket) to the chicken.