Arabian Nights Pilaf

• 2 oz. butter
• 1 large onion, finely chopped
• 1 crushed clove

Melt half the butter and fry the onion and garlic very gently until soft but not browned. Add the rice, stir and fry for several minutes. Add the stock, bring to the boil, cover and simmer for about 15 minutes, until the rice is cooked and liquid absorbed. Add the poultry, raisins, remaining 1 oz. butter and seasoning to taste; stir well and keep warm while grilling the bacon rolls and cocktail