Archive for the ‘Rice and grains’ Category

Baked Spanish risotto

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

This dish is inspired by the Spanish classic Paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it’s absolutely delicious and so easy!Ingredients
250g/9oz cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
300g/10oz risotto rice
4 chicken thigh fillets, halved
200g/7oz chorizo, thickly sliced
2 tsp chopped fresh rosemary
1 litre/1¾ pints hot chicken stock
pinch of saffron strands
8 large, raw prawns
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
2. Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
3. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.

Cheesy polenta with roasted shallots and wilted spinach

Monday, November 5th, 2007

Serves 1-2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the roasted shallots
3 shallots, peeled and halved
2 tbsp olive oil
a few sprigs of thyme
salt and freshly ground black pepper
For the spinach
large handful of spinach
a little oil, for cooking
salt and freshly ground black pepper
pinch of grated nutmeg
For the polenta
570ml/1 pint salted water
200g/7oz polenta
1 garlic clove, crushed
85g/3oz cambozola cheese, grated
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. In an oven-proof pan, sauté the shallots in a little olive oil until browned.
3. Add the thyme, salt and pepper. Place the pan in the oven for another 3-5 minutes.
4. In another pan, wilt the spinach in a little oil and season with salt, pepper and nutmeg. Keep warm.
5. Bring the salted water to a boil. Stir in the polenta and crushed garlic.
6. Keep stirring until the polenta begins to thicken, then stir in the grated cheese.
7. Season with salt and pepper.
8. Serve the polenta warm with wilted spinach and roasted shallots.

Tabbouleh with herb oil

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
½ green pepper
drizzle of oil
85g/3oz bulgar wheat
handful of fresh herbs, chopped
1 lime, juice only
salt and freshly ground black pepper
For the herb oil
handful of basil leaves
4-6 tbsp olive oil
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pepper on a baking tray and drizzle with the oil. Roast in the oven for 10-15 minutes or until cooked.
3. Cook the bulgar wheat according to packet instructions. Mix in the fresh herbs, lime juice and seasoning to the bulgar wheat and stir well.
4. Remove the pepper half from the oven and spoon bulgar mixture into the pepper shell. Transfer to a serving plate.
5. For the herb oil, place the basil, olive oil and seasoning into a mini food processor and blend together until combined.
6. Drizzle the herb oil over the pepper to serve.

Indonesian fried rice

Monday, November 5th, 2007

Serves 4-6

Preparation time overnight

Cooking time 10 to 30 mins

Ingredients
2 tbsp groundnut (peanut) oil
2 tbsp coarsely chopped garlic
1 small onion, finely chopped
2 tsp finely chopped fresh ginger
400ml/14fl oz long-grain white rice
1 tsp sugar
2 tbsp vegetarian oyster sauce
1 tbsp chilli bean sauce
1 tbsp dark soy sauce
freshly ground black pepper
2 eggs
2 tsp sesame oil
1 tsp salt
To garnish
1 tbsp groundnut (peanut) oil
2 eggs
3 tbsp finely chopped spring onions
handful fresh coriander sprigs
Method
1. At least two hours in advance, or even the night before, steam-cook the rice. Allow it to cool by spreading it on a baking sheet. When it is cool, cover and refrigerate.
2. Combine the eggs with the sesame oil, half the salt and some freshly ground black pepper, then set aside.
3. Heat a wok or large frying-pan over a high heat. Add the oil and, when it is very hot and slightly smoking, add the garlic, onion, ginger, the remaining salt and some black pepper. Stir-fry for two minutes.
4. Add the rice and stir-fry for three minutes. Next, add the sugar, vegetarian oyster sauce, chilli bean sauce and soy sauce and stir-fry for two minutes.
5. Add the egg mixture and stir-fry for another minute. Turn on to a platter. Finally, make the garnish. Wipe the wok clean with kitchen paper and reheat it. When hot, add the oil.
6. When it is hot and slightly smoking, fry the eggs.
7. Using a slotted spoon, place the cooked eggs on top of the rice and sprinkle with the spring onions and coriander.
8. Serve at once.

Roasted butternut squash and sage risotto with pinenuts

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Ingredients
1 large butternut squash
2 garlic cloves, peeled
2 tbsp olive oil, plus extra for drizzling
about 15 sage leaves, chopped
flaked sea salt and freshly ground black pepper
3 large knobs of butter
1 large onion, chopped
400g/14oz arborio or other Italian risotto rice
2 glasses white wine
1 litre/1¾ pint hot chicken or vegetable stock
good handful of freshly grated parmesan cheese, plus extra to serve
75g/3oz pinenuts, to serve
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the butternut squash into 6-8 wedges, remove the seeds and place in a roasting tray. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for 40-50 minutes until softened and becoming golden in colour.
3. Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork or potato masher until it is fairly chunky in texture. Scrape any sticky juices left in the roasting tray into the bowl and keep warm while making the risotto.
4. Heat the olive oil and a good knob of butter in a deep, heavy-based frying pan or saute pan. Gently fry the onion until softened. Add the rice and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and the remaining sage and season well with salt and pepper. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary. It may seem tedious standing and stirring but the end result will be worth it.
5. Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Add any extra stock if the risotto seems particularly thick. Cover with a lid for a couple of minutes as this will give the risotto an even creamier texture.
6. During this time, place the pinenuts in a fairly hot frying pan and toss around until golden. Spoon the risotto into warmed bowls and scatter with the pinenuts and extra parmesan.

Tip:
For a smoky finish to the risotto, fry 6-8 slices of smoked streaky bacon cut into thin strips or 200g/7oz lardons until crispy and scatter over the risotto with the pinenuts.

Momma’s meat jambalaya

Monday, November 5th, 2007

Serves 4-6

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

The beauty of this dish is that you can substitute or add what ever you like. It’s a great way to use up what’s in your kitchen. This is a simple version of a well-loved dish.Ingredients
8 tbsp olive oil
1 onion, chopped
3 mixed peppers, chopped
2 tbsp garlic, crushed
4 links chorizo sausage, chopped
450g/1 lb chicken pieces, on or off the bone
2 Scotch Bonnet or other hot chilli peppers, 1 red, 1 yellow, chopped
500g/1 lb 1oz easy-cook American-style rice
1 tsp chilli powder
2 tbsp turmeric
2 tbsp Cajun spices
2 pints chicken stock or water
mixed vegetables, such as carrots, peas, green beans, sprouts, courgettes, chopped (frozen vegetables will suffice)
450g/1 lb king prawns or crayfish
salt and freshly ground black pepper
Method
1. Heat the olive oil in a large pan and add the onion, mixed peppers, garlic, chorizo and chicken pieces. Cook for about ten minutes.
2. Add the chilli peppers. These are very hot so be careful how many you add. When handling them, take care if you have any cuts as they will really hurt.
3. Add the rice and stir well. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours.
4. Add the chicken stock or water and bring to a simmer.
5. Add the mixed vegetables and bring to the boil then turn the heat down to a simmer.
6. Once the rice has swollen and is part-cooked, add the prawns or crayfish.
7. Simmer for about 45 minutes to an hour. Taste for seasoning and add salt and freshly ground black pepper and more spices, depending on your personal taste.
8. Serve.

Leek and fontina risotto

Monday, November 5th, 2007

Makes 4

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients
300g carnaroli or arborio rice
3 leeks, caramelised
4 baby leeks
large pat butter, plus a little extra
50g/2oz parmesan
100g/3½oz fontina
1 glass white wine
pumpkin seed oil (optional)

For the Stock:
parsley stalks
1 carrot
2 leeks
1 potato
2 sticks celery
peppercorns
1 small onion
bay leaf
 

Method
1. First make your stock. The exact recipe depends on what is in a your cupboard. Don’t use too much potato, the stock needs to be very clear.
2. To make the risotto: cook the leeks in the butter, slowly until they are translucent. Remove the leeks and set aside.
3. Turn up the heat, add the rice and half a glass of white wine. Then add the warm stock, bit by bit, until the rice is almost cooked.
4. Add the rest of the wine and the reserved leeks. Keep the heat on until the rice has just a little chewiness. Add a small pat of butter and the cheese.
5. To serve: top with baby leeks which have been blanched and griddled. Serve with slug of pumpkin seed oil.

Asparagus ‘risotto’

Monday, November 5th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
60g/2oz butter
¼ onion, finely chopped
100g/3½oz basmati rice
300ml/10fl oz chicken stock(vegetarians can substitute vegetable stock)
½ bunch of asparagus, chopped
4 tbsp double cream
30g/1oz butter
sprig fresh parsley
Method
1. Melt half the butter in a frying pan over a medium heat. Add the onion and cook until soft.
2. Add the rice and stir thoroughly to coat the rice in the butter and onions.
3. Add one third of the chicken stock to the rice and stir continuously until the stock is absorbed by the rice.
4. Add another third of the chicken stock, stirring continously as before until all the stock has been added and absorbed. Repeat with the remaining stock.
5. Bring a saucepan of water to the boil. Add in the asparagus and boil for two minutes. Drain and add the cooked asparagus to the risotto.
6. Add the cream and remaining butter to the risotto and stir through.
7. To serve, transfer the risotto into a serving bowl and garnish with the fresh parsley spring

Risotto of Arbroath smokie and fresh herbs

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
2 Arbroath smokies, firm, but moist (Arbroath smokies are hot smoked small haddock)
1 bunch flat parsley, chopped
1 bunch dill, chopped
1 bunch spring onions, green parts only, chopped
400g/14oz risotto rice (carnaroli or arborio)
½ onion, finely chopped
2 tbsp extra virgin olive oil
1 glass dry white wine (such as, Orvieto Classico Superiore)
400ml/14fl oz light fish stock
400ml/14fl oz vegetable stock
sea salt and freshly ground black pepper
1 lemon, juice only
100g/3½oz parmesan, finely grated
125g/4oz unsalted butter
Method
1. Rub the smokies with a little oil and cook in a hot oven for 8-10 minutes.
2. Allow to cool, peel the skin off and flake the fish into a bowl. Set to one side.
3. In a thick-bottomed pan sweat the chopped onion in half of the olive oil until translucent, pour in the rice and fry until you start to hear it pop.
4. Pour on the white wine and stir continuously until the wine has been absorbed. Have the stocks boiling and at the ready and add to the pan. Stir occasionally and cook for 10-12 minutes.
5. The rice should be suspended in a thick sauce with a little bite. Beat in the butter and the spring onions.
6. Add the parmesan, beating all the time. Now add the fish and herbs.
7. Season with lemon juice, salt and pepper. Place into four large warmed bowls and drizzle with olive oil.

Caramelised clementine and rice pudding omelette

Monday, November 5th, 2007

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the rice pudding
100g/3½oz long grain rice
2 tbsp double cream
2 tbsp caster sugar
squeeze clementine juice
For the omelette
25g/1oz butter, melted
3 free-range eggs, beaten
For the caramelised clementine
1 clementine, halved
1 tbsp caster sugar
25g/1oz butter
1 tbsp honey
icing sugar, to dust
Method
1. Boil the rice in a saucepan of boiling water for eight minutes and drain well.
2. Pour the part-cooked rice into a saucepan, add the double cream, sugar and clementine juice and cook for two minutes until thickened.
3. To make the omelette, melt the butter in a medium frying pan, add the eggs and cook for two minutes before flipping the omelette and cooking on the other side for one minute, or until the eggs have set. Carefully slide onto a plate.
4. To make the caramelised clementines, dip the clementines in the sugar.
5. Melt the butter in a frying pan, add the sugar-dipped clementines and fry them cut-side down for three minutes.
6. To serve, spoon the rice pudding into the middle of the omelette and roll up. Place the caramelised clementines on the side and drizzle with honey and icing sugar. Serve straightaway.