If you are the sort of person who finds cooking relaxing and loves chatting to friends while preparing a meal, rustle up a risotto. You need to stand at the stove and stir for twenty minutes just before serving, but the action is both soothing and satisfying, and the results are inevitably delicious. Chicken and Prawn Jambalaya is another wonderful dish for entertaining. Like Seafood Paella, it is full of flavor and the combination of ingredients means that every mouthful brings a taste of the delightfully unexpected.
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STUFFED VEGETABLES
Colorful, easy to prepare and utterly delicious, this makes a popular supper dish, and with a choice of vegetables included in the recipe, there’s bound to be something to appeal to every member of the family. SERVES FOUR INGREDIENTS 1 aubergine (eggplant) 1 green (bell) pepper 2 beefsteak tomatoes 43 ml / 3 tbsp olive … Continue reading “STUFFED VEGETABLES”
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SEARED SCALLOPS WITH CHIVE SAUCE ON LEEK AND CARROT RICE
Scallops are one of the most delicious shellfish. Here they are partnered with a delicate chive sauce and a pilaf of wild and white rice with sweet leeks and carrots. SERVES FOUR INGREDIENTS 12-16 shelled scallops 45 ml / 3 tbsp olive oil 50 g / 2 oz / ⅓ cup wild rice 65 g … Continue reading “SEARED SCALLOPS WITH CHIVE SAUCE ON LEEK AND CARROT RICE”
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SEAFOOD PAELLA
There are as many versions of paella as there are regions of Spain. Those from near the coast contain a lot of seafood, while inland versions add chicken or pork. Here the only meat is the chorizo, essential for an authentic flavor. SERVES FOUR INGREDIENTS 45 ml / 3 tbsp olive oil 1 Spanish (Bermuda) … Continue reading “SEAFOOD PAELLA”
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ROASTED SQUASH
Gem squash has a sweet, subtle flavour that contrasts well with olives and sun-dried tomatoes in this recipe. The rice adds substance without changing any of the flavors. SERVES FOUR INGREDIENTS 4 whole gem squashes 225 g / 8 oz / 2 cups cooked white long grain rice 75 g / 3 oz / 1½ … Continue reading “ROASTED SQUASH”
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RICE WITH DILL AND BROAD BEANS
This is a favorite rice dish in Iran, where it is called Baghali Polo. The combination of beans, dill, and warm spices works very well, and the saffron rice adds a cheerful splash of bright color. SERVES FOUR INGREDIENTS 275 g / 10 oz / 1½ cups basmati rice, soaked 750 ml / 1¼ pints … Continue reading “RICE WITH DILL AND BROAD BEANS”
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MUSHROOM PILAU
This dish is simplicity itself, yet it is full of delicious Indian flavors. SERVES FOUR INGREDIENTS 30 ml / 2 tbsp vegetable oil 2 shallots, finely chopped 1 garlic clove, crushed 3 green cardamom pods 25 g / 1 oz / 2 tbsp ghee or butter 175 g / 6 oz / 2½ cups button … Continue reading “MUSHROOM PILAU”
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LAMB PARSI
This is similar to Biryani, but here the lamb is marinated with the yogurt, a technique which is a Parsi specialty. Serve with a dhal or with the spiced mushrooms. SERVES SIX INGREDIENTS 900 g / 2 lb / lamb fillet, cubed 60 ml / 4 tbsp ghee or butter 2 onions, sliced 450 g … Continue reading “LAMB PARSI”
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KEDGEREE
This classic dish originated in India. It is best made with basmati rice, which goes well with the mild curry flavor, but long grain rice will do. For a colorful garnish, add some finely sliced red onion and a little red onion marmalade. SERVES FOUR INGREDIENTS 450 g / 1 lb undyed smoked haddock filled … Continue reading “KEDGEREE”
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INDIAN RICE WITH TOMATOES AND SPINACH
This tasty rice dish can also be served with a selection of other Indian dishes. SERVES FOUR INGREDIENTS 30 ml / 2 tbsp sunflower oil 15 ml / 1 tbsp ghee or butter 1 onion, chopped 2 garlic cloves, crushed 3 tomatoes, peeled, seeded, and shopped 225 g / 8 oz / generous 1 cup … Continue reading “INDIAN RICE WITH TOMATOES AND SPINACH”
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CHICKEN AND PRAWN JAMBALAYA
The mixture of chicken, seafood, and rice suggests a close relationship to the Spanish paella, but the name is more likely to have derived from jambon (the French for ham), á la ya (Creole for rice). Jambalayas are a colorful mixture of highly flavored ingredients, and are always made in large quantities for feasts and … Continue reading “CHICKEN AND PRAWN JAMBALAYA”
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CARIBBEAN PEANUT CHICKEN
Peanut butter is used a lot in many Caribbean dishes. It adds a richness, as well as a delicious depth of flavor all of its own. SERVES FOUR INGREDIENTS 4 skinless, boneless chicken breast portions, cut into thin strips 225 g / 8 oz / generous 1 cup white long grain rice 30 ml / … Continue reading “CARIBBEAN PEANUT CHICKEN”
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BURRITOS WITH CHICKEN AND RICE
In Mexico, burritos are a popular street food, eaten on the hoof. The secret of a successful burrito is to have all the filling neatly packaged inside the tortilla for easy eating, so these snacks are seldom served with a pour-over sauce. SERVES FOUR INGREDIENTS 90 g / 3½ oz / ½ cup long grain … Continue reading “BURRITOS WITH CHICKEN AND RICE”
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BEEF BIRYANI
The Moguls introduced this dry, spicy rice dish to central India. SERVES FOUR INGREDIENTS 2 large onions 2 garlic cloves, chopped 2.5 cm / 1 in piece of fresh root ginger, peeled and coarsely chopped ½ – 1 fresh green chilli, seeded and coarsely chopped bunch of fresh coriander (cilantro) 60 ml / 4 tbsp … Continue reading “BEEF BIRYANI”
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BASMATI AND NUT PILAFF
Vegetarians will love this simple pilaff. Add wild or cultivated mushrooms, if you like. SERVES FOUR INGREDIENTS 15 – 30 ml / 1 – 2 tbsp sunflower oil 1 onion, chopped 1 garlic clove, crushed 1 large carrot, coarsely grated 225 g / 8 oz / generous 1 cup basmati rice, soaked 10 ml / … Continue reading “BASMATI AND NUT PILAFF”
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AFRICAN LAMB AND VEGETABLE PILAU
Spicy lamb is served in this dish with basmati rice and a colorful selection of different vegetables and cashew nuts. Lamb and rice are a popular combination is African cooking. SERVES FOUR INGREDIENTS 450 g / 1 lb boned shoulder of lamb 2.5 ml / ½ tsp dried thyme 2.5 ml / ½ tsp paprika … Continue reading “AFRICAN LAMB AND VEGETABLE PILAU”