Ingredients
350g basmati rice
4 tablespoons ghee or butter
115g flaked almonds
85g unsalted, shelled pistachios
4-6 chicken breasts, each cut into 4 pieces
2 onions, thinly sliced
2 garlic cloves, crushed
2.5cm piece of fresh ginger, peeled and chopped
6 green cardamom pods, lightly crushed
4-6 whole cloves
2 bay leaves
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
225ml natural yogurt
125ml boiling water
225ml double cream
2-4 tablespoons chopped fresh mint
225g green seedless grapes, halved if large
Method
1. Cook rice in a pan of slated water until just tender - drain and rinse - set aside.
2. Heat ghee over a medium-high heat - ad the almonds and pistachios and cook for 3 minutes until lightly golden - remove and reserve.
3. Add the chicken to the pan, and cook for 5 minutes until golden - remove and reserve - add onions to the pan and cook for about 10 minutes until golden - stir in the garlic and spices and cook for 3 minutes.
4. Add 2-3 tablespoons of the yogurt and cook, stirring, until all the moisture evaporates - continue adding the rest of the yogurt in the same way.
5. Return the chicken and nuts to the pan and stir to coat - stir in the boiling water, season with salt and pepper, and cook, covered, over a low heat for about 10 minutes until the chicken is cooked through - stir in the cream, mint, and grapes and remove from the heat.
6. Mix with the rice and serve (serves 4-6).
Status
Untried.
Friday, 21 March 2014
Frittata Risotto
Ingredients
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
1 large red onion, finely chopped
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
1 large red onion, finely chopped
1 red pepper, chopped
1 garlic clove, crushed
3-4 sun dried tomatoes, finely shredded
2 tablespoons flat-leaved parsley or basil
60g grated cheese
Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and 85g cheese - allow to cool.
Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and 85g cheese - allow to cool.
4. Fry off the onion and red pepper for 3-4 minutes until vegetables are soft - add the garlic and sun-dried tomatoes and cook for another 2 minutes - remove from heat and stir in the herbs - cool slightly.
5. Break up cooked risotto, and stir in vegetable mixture with half the additional cheese.
6. Heat some oil in a frying pan, remove from heat and spoon in the risotto mixture, pressing it into an even cake-like layer about 2.5cm thick - return to the heat and cook for about 4 minutes until crisp and brown on the bottom.
7. With a palette knife loosen the edges and give the pan a shake - slide the frittata onto a large plate, invert frying pan over the frittata and holding both firmly together, flip them over. Return to the heat, drizzling some oil round the edge of the frittata, gently pulling the edges towards the centre with the palette knife - cook for 1-2 minutes to seal the bottom, then slide onto a serving plate.
8. Sprinkle the top with the remaining cheese - cut into wedges and serve (serves 4-6)
Status
Untried
Wednesday, 19 March 2014
Curried Rice Patties
Ingredients
70g basmati rice
2 tablespoons olive oil
1/2 teaspoon salt
1 red onion, finely chopped
2 garlic cloves
2 teaspoons curry powder
1/2 teaspoon dried chilli flakes
1 small red pepper, diced
115g frozen peas, defrosted
1 small leek, finely chopped
1 ripe tomato, skinned, deseeded and chopped
310g tin chickpeas, drained and rinsed
85g fresh white breadcrumbs
1-2 tablespoons fresh mint
1 egg
salt and pepper
Method
1. Bring a saucepan of water to the boil - add the salt and sprinkle in the rice - simmer for 15-20 minutes until the rice is just tender. Drain and cool.
2. Heal the olive oil, add onion and garlic and cook until beginning to soften - stir in the curry powder and chilli flakes and cook for 2 minutes - add the pepper, peas, leek and tomato and cook gently for 7 minutes until tender. Set aside.
3. Process the chickpeas in a blender until smooth, add have the vegetables and process again - transfer to a bowl, add remaining vegetables, breadcrumbs, mint and egg - mix well, stir in the rice and season. Chill for 1 hour, then shape into 4-6 patties.
4. Fry the patties in oil for 6-8 minutes until golden.
Status
Untried
70g basmati rice
2 tablespoons olive oil
1/2 teaspoon salt
1 red onion, finely chopped
2 garlic cloves
2 teaspoons curry powder
1/2 teaspoon dried chilli flakes
1 small red pepper, diced
115g frozen peas, defrosted
1 small leek, finely chopped
1 ripe tomato, skinned, deseeded and chopped
310g tin chickpeas, drained and rinsed
85g fresh white breadcrumbs
1-2 tablespoons fresh mint
1 egg
salt and pepper
Method
1. Bring a saucepan of water to the boil - add the salt and sprinkle in the rice - simmer for 15-20 minutes until the rice is just tender. Drain and cool.
2. Heal the olive oil, add onion and garlic and cook until beginning to soften - stir in the curry powder and chilli flakes and cook for 2 minutes - add the pepper, peas, leek and tomato and cook gently for 7 minutes until tender. Set aside.
3. Process the chickpeas in a blender until smooth, add have the vegetables and process again - transfer to a bowl, add remaining vegetables, breadcrumbs, mint and egg - mix well, stir in the rice and season. Chill for 1 hour, then shape into 4-6 patties.
4. Fry the patties in oil for 6-8 minutes until golden.
Status
Untried
Tuesday, 18 March 2014
Moroccan Mixed Rice Salad
Ingredients
1.5 pints water
1 tablespoon soy sauce
1 tablespoon unsulphured molasses
75g wild rice
2 tablespoons olive oil
100g long-grain brown or white rice
425g tin chickpeas (drained and rinsed)
1 red onion, finely chopped
1 small red pepper, diced
85g dried apricots, sliced
75g raisins
2 tablespoons chopped fresh mint
60g flaked almonds, toasted
For the Spiced Dressing
1 teaspoon hot curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
50ml rice vinegar
2 tablespoons honey
1 tablespoon lemon juice
80ml extra virgin olive oil
Method
1. Put 350ml water, the soy sauce and molasses into a saucepan and bring to the boil - add the wild rice, bring back to the boil, cover and simmer gently for 30-50 minutes until rice is cooked to your preference. Remove from heat and cool slightly.
2. Heat oil in a saucepan and fry the long-grain rice for about 2 minutes to coat in oil - and remaining water and bring to the boil, cover and simmer for about 40 minutes until the rice is tender and all the water is absorbed. Remove from heat and cool slightly.
3. Make dressing - dry fry the ground spices for 4-5 minutes until golden - then allow to cool. Whisky together the vinegar, honey and lemon juice before adding the oil - whisk until thickened, then whisk in the cooled spice mixture.
4. Fork the long-grain and wild rice into the dressing and mix well - stir in the chickpeas, onion, pepper, apricots and mint - sprinkle with almonds to serve.
Status
Untried - serves 4-6.
1.5 pints water
1 tablespoon soy sauce
1 tablespoon unsulphured molasses
75g wild rice
2 tablespoons olive oil
100g long-grain brown or white rice
425g tin chickpeas (drained and rinsed)
1 red onion, finely chopped
1 small red pepper, diced
85g dried apricots, sliced
75g raisins
2 tablespoons chopped fresh mint
60g flaked almonds, toasted
For the Spiced Dressing
1 teaspoon hot curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
50ml rice vinegar
2 tablespoons honey
1 tablespoon lemon juice
80ml extra virgin olive oil
Method
1. Put 350ml water, the soy sauce and molasses into a saucepan and bring to the boil - add the wild rice, bring back to the boil, cover and simmer gently for 30-50 minutes until rice is cooked to your preference. Remove from heat and cool slightly.
2. Heat oil in a saucepan and fry the long-grain rice for about 2 minutes to coat in oil - and remaining water and bring to the boil, cover and simmer for about 40 minutes until the rice is tender and all the water is absorbed. Remove from heat and cool slightly.
3. Make dressing - dry fry the ground spices for 4-5 minutes until golden - then allow to cool. Whisky together the vinegar, honey and lemon juice before adding the oil - whisk until thickened, then whisk in the cooled spice mixture.
4. Fork the long-grain and wild rice into the dressing and mix well - stir in the chickpeas, onion, pepper, apricots and mint - sprinkle with almonds to serve.
Status
Untried - serves 4-6.
Monday, 17 March 2014
Arrancini
Ingredients
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
3 eggs
3 tablespoons chopped flat-leaved parsley
115g mozarella, diced
80g plain flour
100g breadcrumbs
Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and cheese - allow to cool.
4. Break up cooled risotto and mix with 2 beaten eggs until the mix sticks together - stir in the parsley.
5. Using wet hands, form the risotto mix into egg-sized balls - placing a few cubes of mozarella into the centre of each ball.
6. Spread the flour onto a large plate - season with salt and pepper - roll each risotto ball in the flour, then in the remaining beaten egg, before coating with breadcrumbs.
7. Deep fry (in c. 3 inches of oil at about 180-190C) each ball for about 2 minutes until crisp and golden - serve immediately.
Status
Untried at home - eaten out before now and very nice!
4-6 tablespoons butter
1 onion, finely chopped
300g arborio rice
125ml white wine
1.2 litres chicken stock
85g grated cheese
3 eggs
3 tablespoons chopped flat-leaved parsley
115g mozarella, diced
80g plain flour
100g breadcrumbs
Method
1. Heat 2 tablespoons butter, ad the onion and cook for 2 minutes until just beginning to soften - add the rice and cook for another 2 minutes until rice is translucent and well coated with butter.
2. Pour in the wine, and gradually add the stock, stirring constantly, until all the liquid is absorbed - this should take c.25 minutes.
3. Remove from heat, stir in the remaining butter and cheese - allow to cool.
4. Break up cooled risotto and mix with 2 beaten eggs until the mix sticks together - stir in the parsley.
5. Using wet hands, form the risotto mix into egg-sized balls - placing a few cubes of mozarella into the centre of each ball.
6. Spread the flour onto a large plate - season with salt and pepper - roll each risotto ball in the flour, then in the remaining beaten egg, before coating with breadcrumbs.
7. Deep fry (in c. 3 inches of oil at about 180-190C) each ball for about 2 minutes until crisp and golden - serve immediately.
Status
Untried at home - eaten out before now and very nice!
Saturday, 21 December 2013
Christmas Pud
Ingredients
125g sultanas
100g raisins
1 grated cooking apple
100g dried cranberries
100g glace cherries
75g dried apricots (finely chopped)
1 lemon, grated rind and juice
1 orange, grated rind and juice
4 tablespoons brandy
6 tablespoons black beer (or stout)
1 teaspoon mixed spice
1/2 teaspoon cinnamon
50g vegetable suet
75g plain flour
125g dark brown sugar
75g white breadcrumbs
1 tablespoon treacle
2 medium eggs
Method
1. Combine fruit, alcohol, spices, fruit rind and juices and leave to stand overnight.
2. Mix in suet, flour, sugar and breadcrumbs.
3. Add beaten egg and treacle, and mix well.
4. Transfer to 1.2 litre greased bowl - cover with cling film - cook in microwave on full power for 5 minutes - stand for 5 minutes - cook for a further 3 minutes - stand for 10 minutes.
Status
Cook this every Christmas - need to be careful the mix isn't too sloppy or it stays a bit soggy in the middle - might try splitting it into two smaller bowls this year, and cooking in advance to allow it to mature a day or two. Very tasty and moist, and reheats in the microwave no problem - beats the interminable steaming anyway!
125g sultanas
100g raisins
1 grated cooking apple
100g dried cranberries
100g glace cherries
75g dried apricots (finely chopped)
1 lemon, grated rind and juice
1 orange, grated rind and juice
4 tablespoons brandy
6 tablespoons black beer (or stout)
1 teaspoon mixed spice
1/2 teaspoon cinnamon
50g vegetable suet
75g plain flour
125g dark brown sugar
75g white breadcrumbs
1 tablespoon treacle
2 medium eggs
Method
1. Combine fruit, alcohol, spices, fruit rind and juices and leave to stand overnight.
2. Mix in suet, flour, sugar and breadcrumbs.
3. Add beaten egg and treacle, and mix well.
4. Transfer to 1.2 litre greased bowl - cover with cling film - cook in microwave on full power for 5 minutes - stand for 5 minutes - cook for a further 3 minutes - stand for 10 minutes.
Status
Cook this every Christmas - need to be careful the mix isn't too sloppy or it stays a bit soggy in the middle - might try splitting it into two smaller bowls this year, and cooking in advance to allow it to mature a day or two. Very tasty and moist, and reheats in the microwave no problem - beats the interminable steaming anyway!
Christmas Nut Loaf
Ingredients
300g cashew nuts, roasted and finely chopped
50g peanuts, roasted and finely chopped
50g sunflower seeds
50g wholemeal breadcrumbs
50g crumbled cheddar cheese
1 medium sized finely chopped onion
1 large garlic clove, crushed
1 aubergine,roasted and finely chopped
2 tomatoes, peeled and finely chopped
150g mashed parsnip
1 tablespoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/4 teaspoon chilli powder
2 teaspoons dark soy sauce
1 egg, lightly beaten
225g chestnut puree
Method
1. Roast cashew nuts / peanuts, and the aubergine
2. Heat some butter / oil, and fry off the onion until transparent, add tomatoes and garlic and cook for a couple of minutes.
3. Chop the roasted aubergine and add to the mix, and cook for another minute
4. Remove from the heat and mix together with the finely chopped cashews and peanuts, and the sunflower seeds, breadcrumbs, cheese, mashed parsnip, herbs and spices - mix well to give a firm consistency.
5. Press half mixture into a greased loaf dish - spread the chestnut puree over the mixture, and top with the remaining half.
6. Bake in the oven at 190C for 45 minutes - 1 hour or until golden brown.
7. Service sliced, with a sauce or gravy (serves 6-8).
Status
Just made - but won't cook until Christmas Day!
300g cashew nuts, roasted and finely chopped
50g peanuts, roasted and finely chopped
50g sunflower seeds
50g wholemeal breadcrumbs
50g crumbled cheddar cheese
1 medium sized finely chopped onion
1 large garlic clove, crushed
1 aubergine,roasted and finely chopped
2 tomatoes, peeled and finely chopped
150g mashed parsnip
1 tablespoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/4 teaspoon chilli powder
2 teaspoons dark soy sauce
1 egg, lightly beaten
225g chestnut puree
Method
1. Roast cashew nuts / peanuts, and the aubergine
2. Heat some butter / oil, and fry off the onion until transparent, add tomatoes and garlic and cook for a couple of minutes.
3. Chop the roasted aubergine and add to the mix, and cook for another minute
4. Remove from the heat and mix together with the finely chopped cashews and peanuts, and the sunflower seeds, breadcrumbs, cheese, mashed parsnip, herbs and spices - mix well to give a firm consistency.
5. Press half mixture into a greased loaf dish - spread the chestnut puree over the mixture, and top with the remaining half.
6. Bake in the oven at 190C for 45 minutes - 1 hour or until golden brown.
7. Service sliced, with a sauce or gravy (serves 6-8).
Status
Just made - but won't cook until Christmas Day!
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