743. KIWI BACON, KRANSKYS and PEA PAELLA

1 cup long-grain rice
1 teaspoon turmeric
2 cups chicken stock
3 rashers bacon
3 cheese kransky sausages, sliced (see note)
100 grams frozen baby peas, defrosted
1 onion, finely chopped
¼ cup Italian parsley, finely chopped
50 grams freshly shaved parmesan
30ml extra virgin olive oil

NOTE: Kransky sausages = mildly spiced and smoked pork sausage with a delicious cheese filling.

Cut bacon into thin strips, heat stock to near boiling point. Heat a wide, shallow pan with 1 tbsp olive oil. Fry bacon till crispy, then reduce heat and add chopped onion and cook gently till translucent. Add rice and turmeric and stir 1 minute. Add hot stock and sliced Kranskys. Bring to the boil, and then reduce heat to a bare simmer. Cook till rice is tender – around 20-25 minutes, then stir through peas and chopped parsley. Top with shaved parmesan and remaining olive oil. Serve with crusty bread and a side salad.


courtesy of: Kiwi Meats, Mainland Products Limited, 70 MacAndrew Road, Dunedin, New Zealand