Selina Fenech

I think I'm becoming addicted to sashimi...
And I also think I just overdosed, lol.
A few years ago the thought of raw meat made me feel vaguely queasy, but I'm not one to ever turn down trying new foods. So I weened myself onto it with sushi rolls and such, until I'm now eating whole plates of raw sliced fish, and even carpaccio (sliced raw beef or other meats).
And really enjoying it too! At least it's a food addiction that's good for me I guess!
David went to the fish markets yesterday and bought a tray of sashimi meats, whitefish, tuna, salmon... enough for three meals for two people, for $16. So aaah, I've just eaten raw fish for the last three meals (not counting breakfast, even I can't go that far!).
Last night we made sushi rolls together which was lots of fun. I stuffed up the rice a bit (I want a rice cooker!), but they still turned out pretty good.  Me and the cat shared all the last bits of fish for lunch just now, with Sayos (lol, very Aussie huh?).
Anyone else experienced sushi/sashimi addiction? Or is it still on the nonononoNOO list for most people?

I've just gotten dinner ready and it's currently baking away in the oven, and so I thought I would share the recipe with everyone, since it's such a great recipe!
You can tell it's a Maltese recipe because it ticks all those good boxes-
1. You can make it with next to nothing
2. It's very quick, easy, and easy on the washing up
3. It's very filling and makes great left overs!

It's a chicken and rice dish, and while it's the kind of recipe that you can throw just about anything into and it works great, here is the basic recipe. It's sort of a non measuring recipe, so bear with me...

Ingredients-
Chicken (breast or thigh fillets, depending on your diet and taste! If you can get skin on thigh fillets, the skin comes out divine!)
Rice (any kind will do, arborio/risotto rice is nice).
Chicken stock- roughly 1/2 litre. You probably won't use it all, but it's handy to have.
Tomato Paste
Eggs
Cheese

Method-
Grease a deep baking tray and lay the chicken in it (skin face up if it has skin on).
Pour a thin layer or raw rice over the chicken and tray.
Mix a tablespoon or two of tomato paste into the chicken stock, and also 1-2 eggs (depending on size of dish).
Pour mixture over rice and chicken until just covered (roughly 2 parts liquid to one part rice). Keep any extra liquid mix.
Grate cheese over the top and put the dish in the oven at 180 degrees for about 45 minutes, and you're done!!
If it is starting to look too dry as it's cooking, you can always add a bit more stock mix, otherwise let it bake until the rice and chicken is cooked and it's all nice and golden all over.
It really is SOOO tasty!!
I've done this dish also with fresh tomato, tinned tomatos, sliced potato, zuchinni, ham, all sorts of things thrown in. I just love how there's next to no preperation, you just throw it together and bake it!

If anyone gives it a go, let me know what you think!