Archive for the ‘Rice and grains’ Category

Fried Rice – a Basic Recipe for Fried Rice

Tuesday, November 6th, 2007

Serves 4 to 6

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.

INGREDIENTS:

  • 1 – 2 green onions, as desired
  • 2 large eggs
  • 1 teaspoon salt
  • Pepper to taste
  • 4 tablespoons oil for stir-frying, or as needed
  • 4 cups cold cooked rice
  • 1 – 2 tablespoons light soy sauce or oyster sauce, as desired

PREPARATION:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Smoked haddock risotto with pancetta

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 shallot
1 bay leaf
1 tsp thyme
225g/8oz arborio rice
500ml/17fl oz fish stock or vegetable stock
1 tsp curry powder (medium strength)
½ handful chopped parsley
65g/2½oz frozen petit pois peas
285g/10oz un-dyed smoked haddock fillet
500ml/17fl oz milk
20g/¾oz butter
20g/¾oz marscarpone
1 tbsp olive oil
3 thin strips of pancetta or streaky bacon
squeeze of lemon
serve with a poached egg on top (optional)
Method
1. In a large pan over a medium heat sweat the shallots, then add the bay leaf, thyme and curry powder and stir.
2. Add the rice and stir well to coat the crains with the mixture.
3. Gradually add fish stock to the rice using a ladle, stirring constantly, adding another ladleful of stock when the rice has absorbed the last batch of liquid. This will take about 15 minutes until all the stock is used up. It is very important that the stock isn’t added all at once.
4. When the last ladleful has been absorbed, add the peas and stir them in.
5. Meanwhile, place the haddock into the simmering milk and poach for about 1-2 minutes depending on how thick the fillets are. Once the fish is poached, discard the skin and flake it into the risotto.
6. Meanwhile fry the pancetta until very crispy and keep warm until you are ready to serve.
7. Add the butter, parsley and marscarpone to the risotto and fold everything together.
8. Spoon the risotto onto the centre of a plate, rest the crispy pancetta against the risotto and place a poached egg on top.

White chocolate and apricot rice crisp bars

Monday, November 5th, 2007

Makes 10 balls

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
150g/5oz porridge oats
50g/1½oz puffed rice cereal
100g/3½oz dried apricots, chopped
60g/2oz pecan nuts chopped (optional)
100g/3½oz unsalted butter
125g/4oz golden syrup
85g/2½oz white chocolate, chopped
Method
1. Combine the oats, puffed rice cereal, chopped apricots and nuts (if using) in a mixing bowl.
2. Put the butter and golden syrup in a small saucepan and heat gently. Add the white chocolate and stir until melted.
3. Stir the mixture into the dry ingredients until they are well coated. Press the mixture into a shallow 28x18cm/11x7in lined with baking paper and level the surface using a potato masher. Store in the fridge to set. Cut into bars and keep these in the fridge.

Kibbe

Monday, November 5th, 2007

Serves 4

Preparation time overnight

Cooking time 1 to 2 hours

A traditional Middle Eastern dish popular in Lebanon, Syria and Egypt, Kibbe is a grain mixture bsed on bulgar wheat. This vegetarian version is simply baked in the oven, but is often made into patties and filled with meat or vegetables.Ingredients
225g/8oz Bulgar wheat, soaked overnight in 570ml/1 pint water
150ml/5fl oz water
¼ tsp salt
55g/2oz rolled oats
2 garlic cloves, minced
2 tbsp olive oil
1 onion, chopped
55g/2oz pimentos, chopped
1 celery stick, finely chopped
½ tsp dried sage,
½ tsp dried oregano
½ tsp dried thyme
2 tbsp chopped fresh parsley
Method
1. Bring 150ml/5fl oz water to the boil, add the salt and stir. Then add the oats and reduce the heat.
2. Cover and simmer for 15-20 minutes, then remove from the heat and put into a bowl. Preheat the oven to 180C/350F/Gas 4.
3. Add the bulgar wheat and any water remaining from soaking to the bowl.
4. Heat the olive oil in a frying pay, and saute the garlic, add the onions and pimentos and cook until soft.
5. Put into a bowl along with the remaining ingredients. Season to taste, mix well and put in a greased baking dish. Bake 1 hour.

Pecorino polenta slices

Monday, November 5th, 2007

Serves 6-8

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
2 litres/3 pints 10½fl oz chicken stock (vegetarians can substitute with vegetable stock)
1kg/2lb 3oz polenta (not quick-cook)
1 bunch parsley, chopped
1 bunch oregano, chopped
125g/4½oz butter
salt, to taste
250g/9oz pecorino cheese, grated
large handful wholemeal breadcrumbs
1 bunch sage, leaves only, brushed with olive oil
Method
1. Bring the chicken or vegetable stock to a boil in a large pan, before turning the heat down to low.
2. Pour in a steady stream of polenta, whisking until the polenta resembles a thick porridge.
3. Keep stirring the polenta with a wooden spoon to keep it smooth.
4. Stir in the chopped parsley and oregano. Add the butter and salt to taste. Don’t allow it to catch on the bottom or it will scorch.
5. Continue to simmer gently for 25 minutes, stirring often.
6. After 25 minutes, add half of the grated pecorino.
7. Preheat the oven to 180C/350F/Gas 4.
8. Pour the polenta into a baking tray and leave to set. Crumble the breadcrumbs and the remaining grated pecorino on top.
9. Transfer to the preheated oven and bake until the top is crunchy and golden. Scatter a few sage leaves brushed with olive oil over the top and place back in the oven.
10. When the sage leaves become crisp (after a few minutes), remove from the oven.
11. Cut into slices and serve.

Rice pudding

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
110g/4oz rice
2 tbsp double cream
1 tbsp caster sugar
1 tbsp honey
 

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cover the rice with water, bring to the boil and simmer for five minutes. Drain.
3. Stir in the cream and the sugar. Place in a gratin dish, and bake in the oven for 5-7 minutes.
4. Remove from the oven and spoon over the honey. Serve.

French coconut rice pudding

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
290ml/½ pint whole milk
140g/5oz long grain rice
4-5 tbsp coconut milk
2 tbsp honey
2 egg whites
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the milk, rice, coconut milk and honey into a medium saucepan, bring to the boil then reduce the heat and simmer for 10-12 minutes, or until the rice is tender.
3. Meanwhile, whisk the egg whites in a large clean bowl until they form soft peaks. Fold the egg whites into the rice and then spoon the mixture into an ovenproof dish.
4. Bake in the oven for 4-5 minutes.
5. Remove from the oven and serve at once.

Oven-baked risotto carbonara

Monday, November 5th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
8fl oz/225ml carnaroli rice
4½oz/125g cubetti pancetta or chopped bacon
1oz/25g butter
1 medium onion, peeled and finely chopped
1¼ pints/725ml chicken or vegetable stock
3oz/75g finely grated Pecorino Romano, plus some extra for sprinkling
1 large egg
2 large egg yolks
1 heaped tbsp crème fraîche
salt and freshly milled black pepper

You will also need a round ovenproof dish with a diameter of 9 inches (23 cm), 2 inches (5 cm) deep, placed in the oven when it’s pre-heated.
 

Method
Pre-heat the oven to gas mark 2, 300F (150C).

First of all, in a large, hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until it’s crisp and golden, then remove it to a plate. Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes. Meanwhile, heat the stock in a small saucepan. Then return the pancetta or bacon to the frying pan and, after that, stir in the rice and move it around until all the grains get a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper. Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes.

When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes. Meanwhile, whisk the egg, egg yolks and crhme franche together, then remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed. Leave the risotto for about 2 minutes, by which time the eggs and crhme franche will have thickened – but no longer, as it will get too thick. Serve on warm plates with some more Pecorino Romano sprinkled over.

Baked Chinese rice with peas and ginger

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 tbsp peanut oil
500g/1lb 2oz Chinese cabbage, cut into 1 cm/½in thick slices
3cm/1in piece fresh ginger, peeled, cut into batons
sea salt
1 tbsp Chinese rice wine
220g/7¾oz short grain rice, rinsed
435ml/15fl oz cold water
130g/4½oz frozen baby peas, thawed
small handful fresh coriander leaves
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Heat the oil in a large flameproof casserole. Add the cabbage and ginger and cook, stirring, for 1-2 minutes until the cabbage has just wilted.
3. Season with sea salt, add the Chinese rice wine and toss together.
4. Add the rice and toss to coat in the oil. Add the water, bring to the boil and then cover and transfer to the oven. Cook for 20 minutes.
5. Remove from the oven, stir through the peas, then cover again and set aside to steam for a further ten minutes.
6. To serve, fluff the rice with a fork or chopsticks and sprinkle with the coriander.

Sweet rice pudding

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
pinch cinnamon
30g/1oz butter
orange rind
1 vanilla pod, seeds only
enough hot water to cover ingredients by 3mm/⅛in
150g/5¼oz basmati rice
To serve
double cream
Method
1. Mix all the ingredients together.
2. Boil in a pan for five minutes.
3. Pour into a baking dish and bake in the oven for 8-10 minutes.
4. Turn out onto a tray and drizzle with cream to serve.