Arroz De Tomate

This is another quick and tasty recipe shared by my Portuguese cleaner Olinda.

Both kids and the adults enjoyed it.

Ingredients:

1 cup long grain white rice
2 tbsp virgin olive oil
1/2 finely chopped Spanish onion
1-2 slices of chopped bacon/ham (optional)
1-2 cloves of garlic, chopped finely
2 large vine tomatoes, chopped
1 1/2 cup chicken or vegetable stock
Salt and freshly crushed pepper for seasoning

Method:

1. In a pot, heat the oil and fry the bacon/ham.

2. Add the onions and garlic, stir and cook until onions are translucent

3. Add in the tomatoes and cook until really soft. Mix in the stock.

4. Once its boiling , stir in the rice and season.

5. Cover and then cook on a gentle simmer until rice is cooked and the liquid is absorbed.

I mixed in a handful of dried herbs just for additional flavour.

Instead of tomatoes you could use 2-3 spoons of tomato passata, it should give it the rich tomato flavour this rice needs.

Szechuan Fish and Egg Fried Rice

Easy and quick Chinese dish great for a weekend meal for the family.

Marinade for the fish:

10-12 fish pieces ( bass or whitefish boneless fillets)
2 tbsp cornflour
1 tbsp ginger/garlic paste
1 tsp red chilli flakes
1 tsp soy sauce
1 tsp oyster sauce
Freshly crushed pepper & salt for seasoning

For the sauce:

1-2 tbsp sesame oil
4-5 flakes of garlic, chopped
1 inch ginger, chopped
2 red chillies, chopped
2 onions, chopped
2 carrots, chopped
1 cup peas
3-4 mushrooms, chopped
1 cup chopped peppers
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp red chilli paste
1-2 tbsp tomato ketchup
1 tsp white pepper powder
1 tsp garlic powder
2 spring onions, chopped

For the fried rice:

2 cups, cooked rice
2 eggs, beaten, seasoned with pepper & salt
1 tbsp sesame oil
1 tsp white pepper powder
1 tbsp soy sauce
Freshly chopped spring onions
Freshly crushed pepper and salt for seasoning


Method:

1. Marinate the fish and keep aside.

2. Lightly deep fry the fish and set aside.

3. In a wok, heat sesame oil. Add the chopped ginger, garlic and chillies. Once the oil is infused, add the onions and fry until lightly golden.

4. Add the carrots, peppers, mushroom and peas. Stir in the soy sauce, oyster sauce, ketchup and chilli paste. Sprinkle the garlic and white pepper powder. Season accordingly. Add little water to make a gravy.

5. Mix the fish into the gravy, if you want to thicken the sauce, just add a little cornflour mixed with water. 

6. Sprinkle chopped spring onions and serve hot.

7. In a wok, heat oil. Fry the egg, scramble and keep aside.

8. In the same wok, fry the rice. Add the soy sauce, white pepper and season accordingly. Mix in the scrambled egg and spring onions. Serve hot.

Prawn Biryani

I tried an easy recipe which turned out really good and was a hit with everyone.

Ingredients:

20-24 prawns, shelled & de-veined
3 cups rice
1-2 bay leaf
2 cardamom pods
2-3 cloves
1 cinnamon stick
2-3 peppercorns
1/2 cup milk
Pinch of saffron
1/2 bunch coriander leaves,chopped
1/4 bunch fresh mint leaves, chopped
10 onions, sliced finely ( for the garnish)
4-5 onions, chopped
1-2 tomatoes, chopped
1 cup frozen mixed vegetable

For the masala:
1 inch ginger
3-4 garlic flakes
4-5 green chillies, de-seeded
1 tsp whole cumin seeds
4 cloves
1 cinnamon stick
4-5 peppercorns
Salt

Method:

1. In a big saucepan, boil water.  Add the bay leaf, cardamom,cloves,cinnamon and peppercorns, bring to boil. Add the rice and cook , season well. Strain and keep to dry.

2. In a mixer, blend the spices in a little water.  Marinate the prawns and keep aside.

3. In a pan, heat some oil, and fry the onions, until caramelised. Ensure you fry it on medium heat to avoid it for burning. Keep them aside.

4. In a saucepan, heat oil and fry the rest of onions, once lightly brown, add tomatoes and cook until lightly softened.

5. Mix in the ground masala and prawns, season accordingly. Add the frozen vegetable. Once it's cooked, take of the heat and mix the chopped coriander and mint.

6. Heat milk, add saffron and stir well.

7. In a dish, layer rice, spring bit of saffron milk, layer with the prawn masala and fried onion . Continue layering. Serve hot with raita, made from yogurt, cucumber and chopped coriander.

Spiced Chicken Rice

This recipe is a twist on the traditional pulao/pilaf rice.

Ingredients:

1 tbsp olive oil

1/2 chicken breast, boiled & shredded

1 tsp whole cumin seeds

1-2 bay leaves

2 green chillies, slit

1 onion, chopped finely

1-2 garlic cloves, chopped finely

1 inch cinnamon stick

1/2 tsp turmeric powder

1 tsp lemon juice

1/4 - 1/2 cup frozen green peas

1 tbsp dried coriander leaves

2 cups rice, soaked for atleast 15 mins and drained

Salt for seasoning

Method:

1. In a deep saucepan, heat oil, add cumin seeds and bay leaves. Once the cumin seeds start to splutter, add the green chilli, chopped garlic and chicken.

2. Toss the mix for a minute and then add the chopped onion. Saute until translucent, add the cinnamon stick, coriander leaves and drained rice. Fry until the rice is coated with the oil & onion mix.

3. Add 4 cups of boiling water, turmeric, lemon juice and green peas, stir and let it boil on medium heat. Season with salt. Once it starts to boil, cover and cook for exactly 5 mins. Turn off the heat. The rice should cook in the steam. If rice is not cooked you can keep for another minute, but care it should not start to burn. Normally the rice will cook in the steam and should be ready and fluffy to serve in 5 minutes.

Grilled Stuffed Mushroom served with spinach & bacon rissotto

Ingredients:


1 tbsp olive oil
1/2 tbsp butter
4 large Portobello Mushrooms
3-4 small chestnut mushrooms, chopped finely
2 garlic flakes, chopped finely
1 red onion, chopped finely
1 red chilli, chopped finely
3 rashers of bacon, finely chopped (omit for veg option)
1-2 tbsp fresh chopped parsley
2-3 tbsp grated Parmesan cheese
Salt & Pepper for seasoning


Method:


1. Pre-heat the oven at 220C. Wash the large mushrooms, pat dry with a kitchen towel. Remove the stem, by twisting, chop the stems and keep aside for use later. Place in a roasting tray , place the large mushrooms cap down, drizzle olive oil and season with salt & pepper. Bake for 5-10 mins at 180C, until the mushrooms are lightly softened. Take out from the oven and keep aside.


2. In a pan, heat the olive oil and butter. Add the garlic, chilli and bacon. When the bacon starts to crisp add the onion. Saute for few minutes.


3. Add the chopped mushrooms and stems, season well.


4. Scoop this mix in to the large mushrooms. Sprinkle Parmesan and bake in the oven for 5 mins.


5. Cook the risotto as per this recipe http://jouelleskitchen.blogspot.com/2011/03/mushroom-risotto.html. But in step 1 add bacon (omit for veg option) and in step 5 add the spinach.

Indian Styled Seafood Pulao Rice

This recipe is my take on a South Indian styled seafood pulao rice.

Ingredients:

1 tbsp oil

1 1/2 cups of basmati rice, washed and soaked for 15-30 mins

1 onion , chopped

1 dried red chilli

2 cloves

2 cardamon pods

1 inch cinnamon stick

200g-250g mixed seafood

1/2 of green peas

1 tbsp tomato puree

6-8 curry leaves

1 tsp turmeric powder

1 tsp whole cumin

2-3 flakes garlic, chopped

1/2 inch ginger chopped

2-3 drops lemon juice

Salt & Pepper for seasoning

Method:

1. In a saucepan, heat oil. Add the cloves, cardamon, cinnamon, cumin, red chilli and curry leaves. Fry for few minutes, then add the chopped ginger and garlic. Add in the onions and cook until translucent.

2. Add the mixed seafood and turmeric. Fry for few minutes. Add the rice and tomato puree.Fry until rice is well coated with the spices.

3. Add 3 cups of boiling water and lemon juice, stir, season with salt and pepper.Cover and cook for 5 minutes on high heat.

4. After 5 minutes, add the peas and turn the gas off. You can give it a stir but avoid breaking the rice grains. Cover and it should cook in the steam.

5. Serve hot.

Paella

Paella is a traditional Spanish dish made with seafood and meat. This dish is great for family lunches as it's all cooked in one big saucepan or paella dish.

Ingredients:

1 tbsp olive oil 
300g paella rice 
150-200g frozen seafood mix ( should be a mix of shrimps, mussels, squid and baby octopus) 
12-15 de-veined tiger prawns, keep tails on 
2 fillets of white fish or any chunky fish, cut into chunks 
2 large chicken breasts, cut in chunks 
1 large onion, finely chopped 
1 large tomato, deseeded and chopped 
4 cloves of garlic, finely chopped 
1 litre fish stock (can use chicken stock instead) 
1 tsp dried thyme 
4-5 slices Spanish chorizo, chopped 
2 slices of bacon or pancetta, chopped 
1 red pepper, chopped 
4-5 strands of saffron 
2 tbsp smoked paprika 
50g frozen peas 
100ml white wine 
6-8 tbsp freshly chopped parsley 
1 lime, cut into wedges 
Salt & pepper for seasoning

Marinade for the seafood & chicken

1 tsp dried red chilli flakes 
1 tsp garlic powder 
1 tsp paprika 
Drizzle of olive oil 
Salt & pepper for seasoning

Method:

1. Marinate the seafood mix, fish, tiger prawns and chicken separately with the marinade ingredients and leave aside for atleast an hour.

2. In a deep heavy bottomed saucepan, heat oil. First fry the chicken until tender and lightly golden brown for 3-4 minutes. Don’t over cook as it will cook later along with the paella. Fry the mixed seafood and fish next, you might find that it releases some water. Add this water to your stock. Take off the heat in 2 mins. Follow the same with the jumbo prawns and keep aside.

3. If you feel the pan has got loads of residue left from the marinade, just add little boiling water, this water can be added to the stock.

4. Heat oil in the same pan, fry the garlic. Add the chopped pancetta/bacon and chorizo. Fry for a couple of minutes until lightly crisp. Add the onions. Sprinkle the thyme.

5. Once the onions are translucent add the tomatoes.

6. Once the tomatoes are softened add the rice and stir. Add the wine. Once the alcohol is completely absorbed, add the chopped peppers. Stir well.

7. Add half the stock. Stir occasionally to avoid the rice sticking at the bottom.

8. Add in the seafood, fish, prawns and chicken. If it is getting dry add the rest of the stock. Shake the pan to avoid rice sticking to the bottom. Add the peas.

9. Add the paprika and any leftover stock. Add the chopped parsley, check for seasoning.

10. Cook until rice is tender and the stock has be entirely absorbed. Serve hot with lime wedges.

Tips:

If you want to make a vegetarian option, just leave out the meat and seafood, add a variation of mixed vegetables.

Prawn & Pea Risotto served with Coriander Garlic Grilled Prawn

This is a light risotto combining the sweet flavour of the peas and prawns.

Ingredients:

For the risotto

1 tbsp olive oil
1 knob of butter
1 onion, chopped finely
2 cloves of garlic, chopped finely
2-3 tbsp white wine
1 ltr stock (meat or fish)
3-4 tbsp chopped parsley
300g arborio rice (risotto rice)

1 cup frozen peas
2-3 tbsp grated Parmesan
12-15 pealed and de-veined prawns (marinated in 1 tbsp garlic powder, 1 tsp chilli flakes, salt & pepper)
Salt & Pepper for seasoning

For the grilled prawns

6 prawns, peeled with tails left on, de-veined and slit in the middle

1 tbsp garlic powder

1 tbsp melted butter

1 tbsp chopped coriander

1 tsp dried chilli flakes

Salt & Pepper for seasoning

Method:

1. Heat the oil & butter in a heavy based saucepan, add the marinated prawns and fry for few minutes. Once they turn pink& firm take off the heat, keep aside.

 2. In the same pan, fry the garlic for a bit and then add onions. Fry for 2 mins until soft, be careful not to burn.

3. Add the rice and mix well. Cook until well coated. Stir in the wine. Cook until the alcohol is absorbed.

4. Add in a ladle full of stock, simmer, stir occasionally to avoid the rice sticking at the bottom of the pan. Cook until the liquid is absorbed. Then add another ladle full of stock. Continue until all the stock is finished and the rice is plump and tender. You can cook on low flame.

5. Taste for seasoning. Add the prawns & peas. Cook for few more minutes until peas are done.

6. Add chopped parsley and grated Parmesan. 

7. To prepare the grilled prawns, marinate the prawns and put on a skewer. Leave aside for 30 mins

8. Place in a heated grill and baste occasionally with the leftover marinade. Grill until well cooked.

9. Serve the risotto and place the grilled prawns on top. You can garnish with Parmesan shavings and crushed pepper.

Steve's Malaysian Beef Redang & Coriander Rice

Ingredients

For the Rendang

• 1 onion, roughly chopped
• 1 tbsp chopped fresh ginger
• 1 tbsp chopped garlic
• 1 lemongrass stalk, roughly chopped
• 1 tsp turmeric
• 3 red dried chillies, roughly chopped
• 2 tbsp sunflower oil
• 1 cinnamon stick
• 6 cardamom pods
• 500g braising steak or stewing beef, cut into 2cm/1inch cubes
• zest of a lime
• 400ml coconut milk
• 1 tbsp of tamarind pulp or juice of a lime
• 50g desiccated coconut flakes
• Salt for seasoning
  coriander sprigs and dried shallots for garnish

For the Coriander rice

• 1 tbsp sunflower oil
• 1 cinnamon stick
• 2 cardamom pods
  2 cloves
• 250g long grain rice or jasmine rice
• 500ml water
• 2 tbsp chopped fresh coriander
• Salt
  
  
  
  
  Method
  
  
  1. For the Rendang paste, blend into a smooth paste the onion, ginger, garlic, lemongrass, turmeric and chillies .
  
  
  2. Heat oil in a wok. Fry the paste over a high heat until the paste turns darker.Add the cardamom pods and the cinnamon stick. Cook for another minute then add the meat.
  
  
  3. Fry the meat in the paste stirring all the time, until it is well browned.
  
  
  4. Pour over the coconut milk and tamarind purée (or lime juice) and bring to a gentle simmer, add the lime zest. Season with salt, stir well then reduce to a simmer.
  
  
  5. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce reduced and rich.
  
  
  6. Meanwhile toast the coconut flakes in a dry pan until it turns into deep brown colour. When the rendang is ready stir into the mixture making sure it is well mixed in.
  
  
  For the Rice
  
  
  1.Wash the rice really well under cold water. Soak for 30 mins.
  
  
  2. Heat the oil , add the cinnamon, cardamon and cloves and fry for couple of minutes.
  
  
  3. Add the rice and fry until the grains turn opaque. Add the water and a pinch of salt.
  
  
  4. Bring to the boil , add the chopped coriander. Once the water has been nearly absorbed, cover with a lid. Cook for one minute on high heat, then turn off heat and let it cook in steam for 5 minutes (Do not remove the lid, as this will cause the steam to escape).
  
  
  
  
  Before serving the Redang garnish with dried onions and coriander.

Lentil Rissotto

Ingredients:


1 tbsp butter
2 flakes garlic chopped
250g arborio rice
1 tin, 400g Puy lentils
1 red pepper, chopped
1 yellow/green pepper, chopped
1 red chilli, thinly slice
2-3 stalks celery, chopped
1 onion, chopped
4-5 mushrooms, sliced
3-4 tbsp freshly chopped coriander
250ml stock (vegetable or chicken) 
Salt & Pepper for seasoning
Grated Parmesan


Method:


1. In a pan heat the butter, add the chopped garlic , chilli and onions. Saute for few minutes and add the chopped celery. Cook until celery is soft.


2. Add the chopped peppers and mushroom. Cook for 3-5 minutes.


3. Add the puy lentils & rice and stir well. Add a ladleful of  hot stock. Bring to a gentle boil until most of the liquid has been absorbed, stirring frequently.


4. Add another ladleful of stock and cook until absorbed, stir frequently. Repeat until all the stock is consumed. The rice has to be creamy and tender.


5. Add the chopped coriander , season with salt and pepper. 


6. Serve hot, garnish with grated Parmesan.


Tips:


You can add grated cheese in step 5 if you want it more cheesy.
White wine can be added too to step 3.

Mushroom Risotto

This is an ultimate comfort food...quick to make and full of flavour

Ingredients

2 tbsp Olive oil
25g butter
2-3 flakes of garlic, finely chopped
1 green chilli (can be omitted)
1 onion finely chopped
250g chestnut mushrooms, sliced
300g arborio rice (risotto rice)
1 ltr vegetable stock
2-3 tbsp white wine
3-4 tbsp freshly chopped parsley
2-3 tbsp grated parmesan
1 tsp basil
Freshly ground pepper & salt for seasoning

Method:

1. Heat the oil in a heavy based saucepan, add the chilli, garlic, stir fry for a bit and then add onions. Fry for 2 mins until soft, be careful not to burn.

2. Add the mushrooms, stir fry. Add the butter and mix well. Cook until brown. Stir in the wine. Cook until the alcohol is absorbed.

3. Add the rice , stir until coated with the mixture. Add the basil, season with crushed pepper .

4. Add in a ladle full of stock, simmer, stir occasionally to avoid the rice sticking at the bottom of the pan. Cook until the liquid is absorbed. Then add another ladle full of stock. Continue until all the stock is finished and the rice is plump and tender. You can cook on low flame.

5. Taste for seasoning. Add the chopped parsley and grated parmesan. Serve hot.

Tips:

You can use prawns, mixed seafood , chicken for a variation. Pumpkin risotto too tastes good.

Steve's Bombay Biryani....

Ingredients:


500g chicken (can use either boneless or with bone thighs cut into medium size)
500g basmati rice (washed & soaked for 30 mins)
4-5 onions , finely sliced
4 medium tomatoes chopped
3 potatoes (cut into 6-8 chunks)
2 tablespoons ginger/garlic paste
2-3 tablespoon ghee
1 cup yogurt
3 sticks cinnamon
4 cloves
3 cardamom
2 bay leaves
4-5 pepper corns
1 tsp turmeric
1 tsp coriander powder
1 tsp chilli powder
1 tsp jeera powder
1 aniseed
1/4 cup milk
few threads of saffron
handful of coriander, chopped finely
1-2 Onions chopped and fried until crisp
15-20 cashewnuts (you can roast if required)






Method:


1. Marinate chicken with ginger/garlic paste and salt to season.


2. Boil water in a pot, add cinnamon, cloves, cardamoms & bay leaves.Then add the rice and cook until nearly done. Drain.


3. To cook the chicken, heat ghee, add onions and fry until golden. Add tomatoes and fry until the oil separates. Add turmeric, coriander powder, chilli powder, aniseed, bay leaf & jeera powder mix well.


4. Add chicken and potatoes, mix well so it is coated well with the masala. Add yogurt. Add water to make a thick gravy. Cook until chicken is tender and gravy is thick. Make sure the potatoes are cooked.


5. Spread the chicken gravy over the rice and layer alternatively. Also add chopped coriander and fried onions before you put the next layer.Make sure the topmost layer is rice. Mix the saffron in hot milk and pour over the top.Cover the pot and put in the oven until the rice is fully cooked.


6. Before serving, garnish with fried onions, boiled eggs (fried in ghee) &  cashewnuts.


Tips:


You can add mint leaves to enhance the flavour.


You can add colour to half the rice and cook seperately, if you want to make the dish more colourful