Egg and Heirloom Tomato Rice Bowl

I came across this recipe via Eat Your Books when I was on the train back to the city. We'd just bought our house near Daylesford, Victoria, and +Nick was staying up there to renovate. We were in the middle of packing up our home, so there wasn't much left in the fridge, and I was just looking for a simple meal for one (and another serving to pack for lunch at work). It was so easy to put together, and I highly recommend it on those busy days, instead of spending your money on a take away meal.

Serves: 2
Preparation: 5 minutes + 10 minutes standing
Cooking: 1 minute

2 large ripe heirloom tomatoes, cut into thick wedges
1/2 tsp sea salt flakes
1 pinch white pepper
4 eggs, lightly beaten
2 tbsp neutral-flavoured oil
3 spring onions, green part only, finely sliced
3 cups cooked Japanese short-grain rice

Scatter the tomatoes with the salt and pepper and leave for 10 minutes. Mix together the egg and any juice from the tomatoes. Heat the oil in a wok over medium-high until smoking and then add the eggs. Leave to cook for 20 seconds, then add the tomatoes on top of the eggs. When the egg is half-cooked, toss the wok to combine the egg and tomatoes.

Continue to stir-fry until the egg is nearly set but still a little runny and the tomatoes have just softened. Mix in the spring onions and then immediately serve over bowls of cooked rice.

Thai Chicken Risotto

I got really excited cooking this dish, and I must admit that after months of being uninspired in the kitchen, it was exciting trying out a new dish again, and I planned this ahead with grocery shopping list and all. When I announced at work that I would be cooking this that night, I got strange looks from the... traditional kitchen purists among us. I always enjoy combining different elements and flavours, but as Nick pointed out over dinner, eating rice soaked in curry isn't much different from this dish. The spice is also perfect for a cold winter's night!

1 tbs peanut oil
500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
1 onion, finely chopped
1 long red chilli, seeds removed, thinly sliced
2 garlic cloves, crushed
4 kaffir lime leaves, stems removed, finely shredded
1 1/2 cups (330g) arborio rice
1/4 cup (75g) Thai red curry paste
2 cups (500ml) chicken stock
1 cup (250ml) coconut cream
2 tbs fish sauce
200g green beans, trimmed, chopped
Coriander sprigs, fried Asian shallots and lime halves (optional), to serve

Preheat the oven to 180 deg C.

Heat the oil in a flameproof casserole over medium-high heat. In batches, add the chicken and cook, turning, for 2-3 minutes, until browned. Remove the chicken from the casserole and set aside.

Reduce the heat to medium and add the onion, chilli, garlic and half the kaffir lime leaves. Cook, stirring constantly, for 2-3 minutes until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a further 1 minute.

Return the chicken to the casserole with the stock and 1/2 cup (125ml) water. Bring to a simmer, then cover with a lid and cook in the oven for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans, then cover and stand for 10 minutes.

Top risotto with coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime halves, if using.