Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Persian-style Jewelled Rice - Multi Cooker Recipe

As you know I've been busy experimenting with my Optimum Pressure Cooker PRO which is a multi cooker meaning is can also be used as a slow cooker.  But as it's also a pressure cooker it can cook Slow or Fast.  It also has Induction technology which means food cooks evenly.
Since we eat a lot of rice in this house I thought I'd see if I could make Persian Jewelled Rice - oh my goodness how exotic am I?!

I've referred to my recipe as 'Persian-style' because proper Persian or Iranian Jewelled Rice as it's sometimes referred to, has a lovely golden crust on the bottom which I didn't attempt to do using the multi-cooker (it's not to say it can't be done but I haven't tried as yet).  Anyway I was really pleased with the result; so many flavours and different textures and of course it means you are eating, rice, nuts and fruit all in one dish which has got to be a good thing 😉

Persian-style Jewelled Rice

Don't you just love all the colours and textures?  A mix of nuts, seeds, carrot, sultanas and orange peel and rose petals - yep rose petals but not from roses in the garden!  These are proper dried rose petals that are for use in cooking.  Available from Amazon although I got mine at the Good Food show.

So in my bid to get healthier for #Jumpstart17 my Jewelled rice had to happen as it's a great way to liven up boring plain rice.  In any case, how impressive is it to say 'Oh I just rustled up some Persian Jewelled Rice'?!

Although the rose petals are dried they come to life once added to a tiny bit of liquid; I just put them in a bowl along with a tiny bit of water for 10 minutes before adding to the nut, seed and fruit mixture. By the way in case you're wondering, where to buy barberries I got mine in Waitrose; in fact they probably sell rose petals too.
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Quick-n-Easy - Spicy Rice and Bean Feast

Along with a few other bloggers I was asked to join the Veetee Bloggers Community and to create a recipe using a pack of Veetee's rice. 

I don't know about you but sometimes I just want dinner to be something quick and easy.  So I've got a recipe for when; you're in a hurry and want something quick and filling but still on the healthy side. 

 
Of course it's so easy to just order a takeaway, but with Veetee's 'Heat and Eat' rice range (it takes just 2 minutes in the microwave) which is great, but you still need something else to go with it; so instead of a ready meal why not try my recipe? 

Veetee's range of ready cooked rices include not only Long Grain Rice but Basmati, Basmati and Wild Rice, New Orleans Style, Peri Peri and more. 

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Get ready for your Summer Holiday - Let's Cook Paella

Oh yes, it's that time of year when we all soon start to think about our summer holiday.  Well okay, the weather isn't even spring like at the moment here in the UK, but I don't care!  I'm getting into the holiday spirit a bit early as I'm going to make the most of this years holiday abroad since we didn't have one last year.


I do love Spanish food and when in Spain I can't resist Paella.


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Mexican-style Rice - Knorr Flavour Pot Product of the Year Challenge

The lovely people at Knorr have just collected First Prize in the Sauce and Seasoning category for this year’s Product of the Year awards for their innovative Flavour Pots.  To be honest I'm not at all surprised since flavour pots are a really easy way to infuse your cooking with the flavour of fresh herbs and spices just by stirring one into your dish whilst cooking.  Simple to use and with great results.


Along with some other bloggers we asked to join in the Knorr Flavour Pot – Product of the Year Challenge!
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Flavour of Spain - Paella

As a lover of cooking and of course eating, there's nothing I look forward to more than going abroad and trying new foods.  I really love looking at different and exciting menus.  That said I know there are a lot of people that wont even try anything new.  If you do feel like that, I'd love to be able to encourage you to just look at the delicious foods that countries such as Spain has to offer. 

Paella
 
Such wonderful colours, different textures and flavours a dish such as Paella has to offer.  Chicken, peppers, slightly spicy chorizo, peas and perfectly cooked flavorsome rice to name but a few.  

But as I say, I don't need convincing.  I just love the wonderful ingredients and flavours of the Mediterranean and their easy and relaxed style of cooking. Although Paella does seem to have a never ending list of ingredients, it's so worth giving it a go.  Everything ends up in one big pan I find it quite relaxing watching it cook and  adding another ingredient now and then giving it the occasional stir.  
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Jollof Rice with Chicken - Easy One Pot Cooking

Jollof rice is a very popular dish in many parts of West Africa and especially in Ghana and Nigeria.  The rice is cooked in a spicy tomatoey sauce and so takes on a lovely orange colour.  Sweet peppers and onions cooked with cumin, nutmeg and heat from a Scotch bonnet chilli - oh yes now we're talking!


Of course you use an ordinary chilli for less heat, but it just won't taste the same.  Cooked in one pot means it's not only nice and easy, but you have less to clear up too - which is a good thing.
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Spicy Sausage Rice Recipe - Gordon Ramsay

It has to be said I've loved watching every minute of Gordon Ramsay's Ultimate Cookery Course on Channel 4 - fantastic recipes, fast and simple to make.  Spicy sausage, peppers, red onion, tomatoes and spring onion cooked in one pot with chicken stock white wine and rice.

Spicy Sausage and Rice in a bowl

Not easy to photograph - my picture really doesn't do this dish justice!
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Spicy Chicken Kebabs and Cambodian Chicken - Tesco Real Food Cook Off

As part of a team of food bloggers involved with the Tesco Real Food I was asked to make two recipes from the Channel 5 show 'Real Food Family Cook Off' shown Tuesday evenings at 7.30pm.


If you've been following the programe you'll know that this week was the turn of Banita Ludhor to take on Jonny Thomson.

Banita made Spicy Chicken Kebabs, while Jonny cooked up Cambodian Chicken with Pineapple Fried Rice.
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Foil Baked Salmon - with Sweet Soy and Peppers


Slightly sweet, slightly sticky, slightly tingly in the mouth.  Here's one of my 'Make it up as I go along' recipes for foil baked salmon. 


Salmon fillets marinated in Indonesian sweet soy sauce with peppers, chilli 
and spring onions.
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Claypot Chicken Rice with Chinese Sausage - Lap Cheong

A delicious rice and chicken dish with a lovely mixture of flavours.  Once all the preps out of the way, it's all cooked in one pot.


So, yesterday saw me in search of a dried Chinese sausage!
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How to Make Egg Fried Rice

Egg fried rice - perfect for any Chinese meal or, of course, whatever you fancy.

Egg Fried Rice

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Simple Stuffed Veg - from Jamie Does by Jamie Oliver

Jamie Oliver's latest book 'Jamie Does' goes on sale this Thursday 15th April.
You can order is here if you are in the UK or here if you're not!
As I said in the post before, it is a fantastic book.
I made one of his Greek dishes 'Simple Stuffed Veg' and I must say, it was total yum!  We loved the chilli Jamie added to this dish, along with the pistachios and feta.

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Jeera Rice or Cumin Rice

Jeera rice or cumin rice, whatever you want to call it, it's good.
Jeera means cumin in Hindi. The cumin seeds are gently roasted with cloves, cinnamon, peppercorns and bay leaves until they nicely browned and nutty.
This is another Gordon Ramsay recipe from his book 'Great Escape'

If you like Indian food than you have to give this a go!


Of course you don't eat the bay leaves nor the cinnamon stick - I left those in an attempt to make the picture look more fancy!

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Jan's Chilli con Carne - Nice and Spicy

A right nice n spicy Chilli con Carne always goes down well and is so, so easy to make.
Just the thing for cold weather or when you have friends round.

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Onion Fried Rice - Indian style

Onion fried rice with a nice hot curry - Mmm yum!
Pictured here served with my chicken vindaloo.



There's no real recipe as I made it up, but all you need is some cooked cold rice enough for two and then just double the amount of spice and onions if you want to make rice for four etc.
Make sure your rice is cold or it will be sticky and be sure to read my note here on storing cooked rice safely.

Print this Recipe


You will need:
cooked boiled rice enough for two
- rice must be cold
a little oil and a knob of butter

1 onion - diced

about 1/2 a teaspoon of onion seeds

about 1/2 a teaspoon of mustard seeds
1/2
a teaspoon of turmeric

3/4 of a teaspoon of cumin

a small amount of dried curry leaves - crumbled


How to do it:
First of all in a dry wok or large frying pan, toast the onion and mustard seeds until they begin to pop - keep the pan moving or they will burn easily. Once done remove and set aside.

Now in the same pan add just under a tablespoon of oil and a little butter and heat.

Throw in the diced onions and cook over a high heat stirring all the time.
Don't let the onions burn.
Stir in the turmeric and cumin and the rice along with the cooked rice, onion and mustard seeds. Crumble in the dried curry leaves and keep stirring so nothing burns.

Make sure the rice is piping hot. Stir in a small knob of butter.
Job done!

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Mulligatawny Soup - Gordon Ramsay Recipe

Just the thing for this freezing cold and snowy weather we're having here in the UK at the moment. A lovely curry flavoured soup with rice and beef.  There are so many variations of Mulligatawny you would not believe!

This is Gordon Ramsay's version, to which I added a good handful of cooked and finely chopped roast beef left over from the Sunday roast. I also used medium heat curry powder and not mild - I like a bit of heat!














Print Recipe



Please note: the book says to add 150g cooked rice but I think that must be a printing error as it would end up like porridge. We really liked this recipe but when I make it again, I will use beef stock as I think the colour would have been more to the kind of Mulligatawny soup I've had in the past.

To serve 4 you will need: 
a big knob of butter
2 onions - peeled and chopped
Sea salt and freshly ground black pepper
3 tbsp tomato purée 2 or 3 tbsp of curry powder - medium heat
a good handful of finely diced and cooked beef - left over from the Sunday roast
2 tbsp plain flour
2 or 3 tbsp ginger - grated
1 green apple - peeled and grated
400ml chicken stock
400ml tin of coconut milk
60g cooked long grain rice

To Serve: 
a few fresh coriander leaves
a dollop of sour cream for each bowl
chunks of nice freshly baked bread

How to make it: 
Melt the butter in a pan and add the onions and some seasoning. Cook the onions for about 10 minutes, until they begin to soften, but don't let them colour too much.Add the tomato purée, curry powder and the flour. Cook for 2 minutes, stirring frequently, until it smells delicious.

Now add the ginger and apple and stir over a high heat for a few minutes. Deglaze the pan with the stock, scraping the bottom of the pan with a wooden spoon to remove any bits.
Add the coconut milk and simmer until thickened.

Just before serving, add the rice and make sure it's nicely heated though and then season generously to taste.

Pour into bowls, add a dollop of soured cream and a few coriander leaves.
Now get the bread at the ready and dunk it in!
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The Best Paella Recipe

Easy and tasty recipe - Paella is packed with flavour and as long as you use the correct rice you can't really go wrong. Lots of people like to leave the shells on the tiger prawns, which I know looks more impressive, but I can't be doing with things on my plate that can't be eaten!


 You may wish to add more shellfish than I did but I had to keep mine very low key as Paul would have a fit as I had a job convincing him about the squid!
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Peppers and Tomatoes Stuffed with Rice

In my fridge I had 12 bell peppers - they were a bargain!
So, on seeing this recipe in a book called Greek Cooking. I felt the need to make it. I have altered the original recipe quite a bit though.
So here is my version.



Preheat your oven to 180C/350F/Gas 4

You will need:

4 bell peppers plus another half of one
2 beef tomatoes (I only used one as Mr Bennett doesn't like them - more for me ha ha)
plus 2 ordinary tomatoes
1 large onion - chopped finely
2 medium potatoes - sliced into 1/4 slices
300ml hot chicken stock made from 1 Knorr stock cube
1 tablespoon of freshly chopped parsley
pinch of dried mint
pinch of oregano
a pinch or two of sugar
1 and a half cups of rice
4 plus 1 tablespoons of good quality olive oil
salt and pepper

How to do it:

Slice the bottom of the tomatoes to create a lid and put the lids to one side. Now scoop out the pulp and reserve.

Cut the tops off the tops of the peppers, put the lids to one side. Remove the seeds and discard them.

In a frying pan heat a tablespoon of the olive oil. Add the onions and sliced potatoes. Cook until the onions are tender. The potatoes wont be cooked at this point - but don't worry. Remove the potatoes and put to one side.

Now stir in the rice and cook for a minute and the reserved tomato pulp from the beef tomato.
Stir in a little of the hot chicken stock. Keep stirring and adding more stock a little at a time until the rice is almost cooked. You may not need all of the stock - if you need more then it should only be a small amount so you can just add a little water. The Knorr stock cube is meant to be dissolved in 440ml of water so the taste will still be fine.

When the rice is almost cooked.
Now stir in the parsley, oregano and mint.
Put the peppers and the tomatoes into an oven proof dish - choose one so they sit nice and snug and hold each other up. Put the slices of potato around the edge.
Sprinkle a little sugar in the bottom of each tomato and a little salt and pepper in each pepper. Now fill each of them with the rice mixture.
Put the lids back on. Sprinkle the potatoes with a little salt.

Chop the half a bell pepper and the two other tomatoes into small dice. In a small bowl mix these together with the rest of the olive oil.

Drizzle the peppers and tomatoes with the olive oil and tomato and pepper mixture. Put into your preheated oven and cook for about 35 to 40 minutes.



Serve with nice crusty bread.
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Chicken Bulgogi

Bulgogi is a lovely Korean dish usually made with beef.  It's sweet and spicy but you can control the spiciness simply by using more or less of the Korean hot paste.

I managed to get Gochujang the hot spice paste from an oriental shop that I've mentioned before called Setonaikai in Shrewsbury. If you give them a ring they will be more than happy to post items to you.
So armed with my Gochujang there was no stopping me!  My phone excelled its self yesterday too and took some not too bad pictures.

I couldn't get a nashi pear (or Asian pear) so I had to make do with an ordinary pear, any hard variety works fine.

For the marinade you will need:
2 skinless chicken fillets - sliced into strips and the following;
4 tablespoons of Korean soy sauce, 1 tablespoon of water, 2 tablespoons of sugar, 3 garlic cloves - finely chopped, 1 teaspoon of finely chopped ginger,
1 nashi pear - peeled and cored, 1 onion and a pinch of white pepper and a pinch salt
*1 tablespoon of sesame oil, added just before you are ready to cook or the strong taste will overpower the marinade if it's put in too early.

How to do it: 
Slice the chicken into strips. In a bowl mix together the Korean soy, water, sugar, garlic, salt and pepper. Using a blender, puree the pear and onion in a and then add this to the marinade. Mix in the chicken strips and leave to marinate for a good 30 minutes.  Don't add the sesame oil yet.
While that's all happening, get your lettuce leaves at the ready!

And the rice.
!

To cook you will need:
a little vegetable oil, ½ onion sliced, 1 spring onion sliced diagonally
To serve you will need:
1 lettuce washed, leaves washed and dried - I use a salad spinner,
some cooked rice and Gochujang (hot Korean paste) and toasted sesame seeds and pine nuts 
How to do it:
Just before you are going to start cooking, mix in the sesame oil into the marinade.
Heat a heavy based pan and add a little vegetable oil. Remove the chicken from the marinade but do not discard the marinade!
Cook the chicken the heated pan for a few minutes. Add a good amount of the marinade and cook until the chicken is cooked through. Now add sliced onion and spring onion and cook for another minute or two.
Transfer to a serving dish - preferably one that can go onto a small food heater to keep hot and garnish with the sesame seed and pine nuts. 
To serve:
Serve immediately. Place a spoonful of rice in a lettuce leaf then add some chicken followed by a dollop of the Gochujang. Now wrap the lettuce around the filling, which can be a bit of a trick and a bit messy to eat, but it is oh, so good! 

We really liked Bulgogi and I will make it again but I will have a go at using beef for a change.
15

Nice Baked Rice!

Baked rice is just so nice!
You will need:
1 tablespoon of vegetable oil
1 knob of unsalted butter - approx 25g
1 onion - diced
1 red bell pepper - diced
1 or 2 tomatoes - skinned and diced
1/2 a cup of white wine
**3 cups of hot chicken stock - use Knorr stock cubes (Oxo are too salty)
1 and a half cups of uncooked Long grain rice - I use Uncle Bens
salt and pepper to season
How to do it:
Get yourself a large skillet and melt the oil and butter together and then add the onions - fry them gently over a medium heat for a few minutes. Now add the peppers. You don't want the onions or peppers to brown - just cook them until they're soft. Season with salt and pepper.
Now add the rice and give it a stir for a couple of minutes then add the wine. The rice will start to absorb some of the wine and the lovely juices from the onions and peppers which will all add to it tasting so good.
Stir for another minute then pour the lot into a casserole that can go into the oven. Now stir in the chopped tomatoes and the chicken stock - remembering you can always add more so start with 2 and a half cups.
Dot the top with a few little bits of butter and cover the casserole with a lid but don't fuss if you haven't got one with a lid, I haven't, at least not one the right size. Just fashion one immediately from kitchen foil!
Put the dish into a preheated oven for about 30 minutes then check and give it a good stir and also to see if you need to add anymore stock and adjust the seasoning to your taste. Pop it back in the oven until the rice is cooked through and the liquid have mostly gone - probably another 5 or 10 minutes.
Serve the rice with whatever you fancy.
**Top Tips!
I made 3 cups of chicken stock in case I needed it but I didn't. Better to have a little too much than not enough! If you are not using the wine you will need three cups anyway.
Tomatoes can be skinned easily but scoring them around the center and putting them into a jug of boiling water for a few minutes then the skin will peel of really easily.
For some reason baked rice just tastes different to ordinary rice and if you leave the lid off for the last few minutes you get nice crunchy bits.
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A GLUG OF OIL