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.

  • 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”

  • 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”

  • 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”

  • 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”

  • 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”

  • 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”

  • 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”

  • 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”

  • 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”