Tangerine Stuffing Recipe
Ingredients
| Vegetable oil - 1 x 15 ml spoon or 1 tablespoon | ||
| Small onion | 1 | |
| Mushrooms | 50 Gram | |
| Long-grain rice - 100 g/4 oz, boiled and drained | ||
| Celery stalks | 2 | |
| Parsley | 1 | |
| Tangerine | 1 | |
| Salt | To Taste | |
| black pepper | 1 | |
| Egg | 1 | |
Directions
MAKING
1 In a pan, heat the oil.
2 Add the onion and mushrooms and fry gently until soft.
3 In a bowl, transfer the mixture and stir in the rice, celery and parsley.
4 Peel the tangerine and neatly cut half the peel into very thin strips.
5 Remove the skin from the segments.
6 Remove any pith and pips (seeds) and chop the flesh.
7 Combine the strips of peel and the chopped flesh with the stuffing along with salt and pepper to taste.
8 Add the egg to bind the mixture.
9 To a rigid container, transfer the mixture seal, label and freeze.
SERVING
10 Thaw in the refrigerator overnight, or at room temperature for 4 hours.
11 Use as desired like a fresh stuffing.
1 In a pan, heat the oil.
2 Add the onion and mushrooms and fry gently until soft.
3 In a bowl, transfer the mixture and stir in the rice, celery and parsley.
4 Peel the tangerine and neatly cut half the peel into very thin strips.
5 Remove the skin from the segments.
6 Remove any pith and pips (seeds) and chop the flesh.
7 Combine the strips of peel and the chopped flesh with the stuffing along with salt and pepper to taste.
8 Add the egg to bind the mixture.
9 To a rigid container, transfer the mixture seal, label and freeze.
SERVING
10 Thaw in the refrigerator overnight, or at room temperature for 4 hours.
11 Use as desired like a fresh stuffing.
Chef
