Cocktail Party - Art Exhibition
Taste Art Prize
Kids Art Workshop
Taste Art Workshop
Coly Colour Run
50 Mile Meal
Smoked Meat Competition
Paddock to Plate Precinct
The Watering Hole
Sunrice Coly Cookoff
Coly Cookoff Recipes
Fragrant Coconut Rice with Satay Chicken
Poached Chicken with Mushroom Rissotto
Deep Fried Rice Balls with Caramel Sauce
Chicken Breast stuffed with Wild Rice and Cranberry Stuffing
Big Dave's Paella
Savoury Beef Rolls
Black Rice Coconut Pudding with Caramelised Bananas
Fruity Rice Salad
Sweet Potato and Pumpkin Mash
Big Dave's PaellaRecipe submited by SunRice Coly cookoff contestant Dave Watts
2 large onions
2 chicken thigh fillets
2 medium chorizo sausage
2 cloves fresh garlic (finely chopped)
1 cup green peas
1 litre chicken stock
2 cups SunRice Arborio rice
Heaped Tablespoon smoked paprika
1 teaspoon sweet paprika
2 small chillies (roughly chopped)
1 bottle Shiraz (Mood enhancer while preparing and cooking)
splash of olive oil
(For those who are more seafood minded, chicken can be substituted for prawns, mussels and squid)
FILL GLASS WITH SHIRAZ AND TASTE AT YOUR LEISURE...
Peel and chop onions into sizeable wedges. Eighths will do nicely.
Slice chorizo sausage into rings, approximately 5 mm thick.
Cut chicken into 3cm pieces.
Heat oil until hot before adding onion, chorizo and chicken. Stir regularly to ensure ingredients don't stick to base of pan.
Once the chicken and chorizo is browned and onions become translucent, reduce heat.
Add paprika to the recipe and stir through.
Add rice and chicken stock.
Ensure chicken stock covers all the rice.
DO NOT give into temptation to stir the mixture any further. - This is a good time to refill your glass!
The rice will slowly take up the stock.
Sprinkle peas on top of the paella and pat down gently with back of a spoon.
You will notice as the stock reduces, it will create a thick, sticky sauce. This with the caramelised onion is fantastic!
When most of the liquid appears to be taken up, test a few grains of rice to ensure they are cooked through. If not, add a small amount of stock and simmer a further 3-4 minutes.
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