Sizzling summer: Better Homes and Garden chef Clarissa Feildel shares recipes for entertaining

CLARISSA’S ASIAN-STYLE MUSSELS WITH ROTI

Prep time: 15 minutes

Cook time: 8 minutes

Serves: 4

• 2kg mussels in the shell, cleaned and de-bearded
• 2 tbsp peanut oil
• 1 lemongrass stem, finely chopped
• 1 long green fresh chilli, thinly sliced
• 1 long red fresh chilli, thinly sliced
• 2 eschallots, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 x 3cm piece ginger, julienne
• 1 handful of coriander, washed, leaves picked and roots chopped
• 400g can chopped tomatoes
• 1 tsp salt
• Pinch sugar
• ½ cup water
• 270ml can coconut milk
• Warm roti, to serve

1 Rinse the mussels and drain well. Discard any cracked or opened mussels.

2 Heat the oil in a large saucepan or stockpot over medium-high heat. Add the lemongrass, chilli, shallot, garlic, ginger and coriander root and fry for 3 minutes. Stir in tomatoes, salt, sugar and water. Bring to the boil.

3 Add the mussels and coconut milk. Give the mixture a good stir. Cover and bring to a boil. Cook for 5 minutes, shaking the pan a few times until all the mussels are open. Discard any unopened mussels.

4 Garnish with coriander leaves. Serve with roti.

CLARISSA’S CLAYPOT CHICKEN RICE

Prep time: 20 minutes plus 30 minutes marinating

Cook time: 20 minutes

Serves: 4

• 6-8 dried small shiitake mushrooms
• 2 ½ cups long-grain rice
• 2 cups salt-reduced chicken stock
• 4 – 5 tablespoons vegetable oil
• 4cm knob fresh ginger, julienne
• 500g chicken thigh fillets, skin on preferably, cut into bite-sized pieces
• 2 Chinese sausage (Lap Cheong), thinly sliced diagonally
• 2 - 3 spring onions, finely sliced diagonally
• Extra Cooking caramel, soy sauce and sesame oil to drizzle

MARINADE

• 1 tablespoon oyster sauce
• 2 tablespoons light soy sauce
• 1 teaspoon cooking caramel (Caramel Masakan)
• 2 teaspoon sugar
• ½ teaspoon table salt
• ¼ teaspoon ground white pepper
• 3 teaspoons sesame oil
• 1 teaspoon shaoxing wine

CHILLI SOY SAUCE

• 2-3 birds eye chillies, finely sliced
• 2-3 tablespoons light soy sauce
• Juice of 1 fresh lime

1 Soak mushrooms in boiling water for 20 minutes. Drain and squeeze out excess water. Trim and discard tough stalks. Cut mushroom caps in half.

2 Meanwhile to make marinade, combine ingredients in a medium bowl. Add chicken and mushrooms. Toss well to coat in marinade. Cover and set aside for 30 minutes.

3 Rinse rice until water runs clear, drain well. Transfer rice to a medium clay or cast iron pot. Add stock. Bring to the boil over high heat. Immediately reduce heat to medium-low and cook, covered for 5 – 7 minutes, adding more liquid as necessary, or until most of the liquid has been absorbed. (Rice should still have some liquid and be white/opaque).

4 Meanwhile, heat oil in a wok or large frying pan over a medium heat. Stir-fry ginger until golden. Add chicken. Stir-fry for for 3 – 5 minutes, or until sealed on all sides, but not cooked through. Spoon chicken mixture and any remaining marinade over rice.

5 Cover with a tight-fitting lid and cook over a low heat for 7 – 10 minutes. DO NOT lift the lid off during the cooking process. Remove pan from heat and set aside, still covered, for 5 minutes or until chicken is cooked.

6 Heat a small frying pan over a low heat. Cook sausage, stirring occasionally, for 1 – 2 minutes or until sausage is caramelised.

7 Just before serving, spoon sausage over hot chicken rice. (Chicken and rice can be transferred to a serving dish. You should have a crunchy crust at the bottom of the pan – this is the best part of the dish!) Drizzle with extra cooking caramel, soy and sesame oil. Garnish with spring onion and serve with chilli soy sauce.

TIP: Cooking caramel is available at most Asian grocers. Replace cooking caramel with dark soy sauce (Amoy or Kct brands) available in the Asian Isle of most large supermarkets.

Dried shitake mushrooms and Chinese sausage (Lap Cheong) can be found at some large supermarkets or at an Asian grocer. If unavailable, Chinese sausage can be left out of recipe.

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