Tag Archives: rice

Mushroom Stroganoff

If you are a lover of mushrooms then Mushroom Stroganoff is a great recipe for you. I think it works best with mixed mushrooms; whatever happens to be in season. A splash of brandy adds real depth of flavour. Smoked paprika gives a wonderful smokey intensity.

This makes a fine dinner party or special occasion dish. I like to serve it with French Pilau Rice, Petits Pois Frais à la Française and Courgettes and Tomato.

Serves 2

Ingredients:

  • 500g mixed mushrooms (such as chestnut, portobello, button, oyster, shitake, chanterelles
  • 15g dried porcini mushrooms
  • 25g butter
  • splash of olive oil
  • 1 large onion
  • 1 garlic clove
  • pinch of thyme
  • pinch of caraway seeds
  • 1 tsp smoked paprika
  • 2 tbsp brandy
  • 2 tbsp dry sheer or dry white wine
  • 100ml vegetable or mushroom stock
  • 100ml cream
  • 2 tbsp chopped parsley

Method:

  1. Soak the dried porcini mushrooms in hot water until soft. squeeze out excess water, and retain the soaking liquid. Roughly chop.
  2. Chop the onion, finely chop the garlic.
  3. Wipe the mushrooms and cut into 1/2cm slices.
  4. Heat the butter in a large frying pan with a splash of olive oil.
  5. Fry the onions gently for about 5 minutes until soft.
  6. Add the garlic, sliced mushrooms, chopped porcini, thyme and caraway seeds. Turn the head up
  7. slightly and fry the for a further 5 minutes or so until the mushrooms start to brown.
  8. Add the smoked paprika and fry for a further 30 seconds.
  9. Add the brandy and sherry and flame to burn off the alcohol.
  10. Add the cream, stock and porcini soaking liquid, bring to the boil and simmer for 5 minutes until the sauce has thickened.
  11. Serve scattered with freshly chopped parsley and a really good grind of black pepper.
  12. Mushroom Stroganoff

Mushroom Stroganoff

If you are a lover of mushrooms then Mushroom Stroganoff is a great recipe for you. I think it works best with mixed mushrooms; whatever happens to be in season. A splash of brandy adds real depth of flavour. Smoked paprika gives a wonderful smokey intensity.This makes a fine dinner party or special occasion dish. I like to serve it with

Serves 2
Time: 30 minutes
Difficulty: **
Origin: French
Good with: French Pilau Rice, Petits Pois Frais à la Française and Courgettes and Tomato..

Arancini di Riso

Arancini di Riso are actually Sicilian in origin: stuffed saffron rice balls, usually filled with meat, mozzarella and peas. As my daughter is a great mushroom lover, I decided to create my own version in her honour. And in all modesty I am mighty pleased with the result.

The name means ‘little oranges’ in Italian, and refers to their shape and colour after cooking. They are quite exacting and time-consuming to make, but the result is heavenly.

Serves 4
Time: 120 minutes
Difficulty: ****
Origin: Italy
Good with: piquant tomato sauce.

Arancini di Riso

My daughter recently returned from holiday in Milan, raving about the Arancini di Riso.

Arancini di Riso are actually Sicilian in origin: stuffed saffron rice balls, usually filled with meat, mozzarella and peas. As my daughter is a great mushroom lover, I decided to create my own version in her honour. And in all modesty I am mighty pleased with the result.

The name means ‘little oranges’ in Italian, and refers to their shape and colour after cooking. They are quite exacting and time-consuming to make, but the result is heavenly.

I like to serve them with a piquant tomato sauce.

Ingredients (makes 8 arancini di riso):

15g butter

45ml olive oil
1 onion, chopped
250g risotto rice
1 pinch of saffron
100ml Pinot Grigio (or other Italian dry white wine)
1l vegetable stock
35g parmesan cheese
1 tsp lemon juice
25g carrot, finely chopped
25g celery, finely chopped
150g mixed mushrooms
10g dried porcini mushrooms
15g parsley
50g frozen pea
400g tinned tomatoes
75g buffalo mozzarella
25g plain flour
2 eggs
50g breadcrumbs
sunflower oil fro frying

Method:

  • Melt the butter in a frying pan and add the 15ml of oil. Add half the chopped onion and sweat for 5 minutes or so until the onion is soft but not browned.
  • Increase the heat to medium and add the rice. Sauté for about 5 minutes stirring constantly. Add the saffron and stir again.
  • Add the wine and stir occasionally until it is absorbed.
  • Add the stock, a ladle at a time and stir it into the rice. Allow it to become absorbed before adding the next ladle. The rice is cooked when it is slightly al dente, but NOT chalky. This will probably take about 30 minutes, and might not require all the stock.
  • Stir in the parmesan cheese and lemon juice and allow the rice to cool.
  • While the rice is cooling, soak the porcini in a little hot water. Chop the mixed mushrooms small (duxelles sized), place in the centre of a clean tea towel, gather the corners of the tea towel together, and twist to expel as much liquid from the mushrooms as possible, collecting the liquid in a bowl.
  • Heat the remaining oil in a large frying pan, and add the onion, celery and carrot and sauté gently for about 5 minutes. Scrape the mushrooms from the tea towel into the frying pan. Increase the heat, and sauté for a further 10 minutes or so until the mushrooms start to brown.
  • Drain and chop the porcini, reserving the soaking liquid. Add to the frying pan along with the soaking liquid, and add the liquid squeezed out of the mushrooms.
  • Now add the tomatoes (chop them small if they are whole), peas and half the parsley. Adjust the seasoning, and simmer for about 15 minutes, adding any remaining vegetable stock or water as necessary to prevent the mixture from becoming too dry.
  • Add the remaining parsley and allow to cool.
  • To assemble the arancini, divide the rice into 8 equal portions and shape into balls . Divide the mushroom mixture into 8 equal portions.
  • Take a rice ball and make a hollow in the centre with your index finger. Fill the hollow with the mushroom mixture, and add about 1/8 of the mozzarella. Seal the rice around the mushroom mixture.
  • Dust the ball with flour, and make the remaining 7 arancini the same way.
  • Beat the eggs and add to a bowl. Add the breadcrumbs to a separate bowl. Dip each arancini in beaten egg and roll in breadcrumbs.
  • Heat a generous quantity of sunflower oil in a deep pan. Deep fry the arancini, a few at a time until golden (about minutes). Drain any surplus oil on kitchen paper.

 

Biryani with Roasted Vegetables

Biryani is essentially a celebration main dish from the Indian subcontinent, whose origins are arguably Persian. This recipe for Biryani with Roasted Vegetables is a kind of ‘Biryani-Lite’ as a rice accompaniment for other (curry) recipes. Which I suppose makes it technically a ‘Pulao‘ rather than a Biryani. I will publish a recipe for a full-blooded Royal Biryani at a later date.

Serves 4+
Time: 60 minutes
Difficulty: ***
Good with: Spiced Lentil Soup, Samosas

Paneer Masala

I have tried almost every curry imaginable, but in my humble opinion this is simply the best ever: Paneer Masala. It is rich, savoury and deeply satisfying.

Paneer is a fresh cheese common in South Asian cuisine. It is an unaged, acid-set, non-melting cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.

You can buy it ready made from some supermarkets, or you could use tofu instead. Or you can make your own. It’s easy and fun, just follow this link for Paneer or see under Basic Recipes.

Serves 2
Time: preparation 30 minutes. Add 60 minutes if making the Paneer. The Rice will take 75 minutes including soaking and draining
Difficulty: ****
Origin: India
Good with: Yellow Rice, Gujerati Vegetables.

Authentic Thai Green Curry

With the advent of ready-made sauces, Thai Green Curry (and Thai Red Curry for that matter) has become somewhat compromised. The sauces necessarily contain sugar as preservative, and commonly recommend the addition of coconut milk. The result is all too often sweet thick gloop.

However, it is not difficult to make your own Thai Curry Sauce (green or red) using raw ingredients.

Serves 3
Time: preparation 45
Difficulty: ***
Origin: Thailand
Good with: Plain Rice, kroepoek (prawn crackers)

Indian Spiced Basmati Rice

Indian Spiced Basmati Rice is a rather exacting and time-consuming, but it will enliven any Indian curry recipe. For the best results, make your own Garam Masala and Vegetable Stock.

Serves 2
Time: 75 minutes (including soaking and draining)
Difficulty: ***
Origin: India
Good with: Any Indian Curry, such as Paneer Masala.