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Post by spirit21 on Jan 26, 2011 19:00:57 GMT 12
a basic risotto recipe main courses | serves 4 • approx• 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate) • 1 knob of butter • 2 tablespoons olive oil • 1 large onion, finely chopped • 2 cloves of garlic, finely chopped • ½ a head of celery, finely chopped • 400g/14oz risotto rice • 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine • sea salt and freshly ground black pepper • 70g/2½oz butter • 115g/4oz freshly grated Parmesan cheese This is a great recipe for making risotto. You want it to be smooth, creamy and oozy, not thick and stodgy.
stage 1
Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
stage 2
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
stage 3
Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
stage 4
Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
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Post by spirit21 on Jan 26, 2011 19:09:39 GMT 12
Sweet Sour Rice Salad For the salad: 2 c brown rice 1 c sultanas 1 c unsalted roasted peanuts 1 c canned corn kernals, drained 3 spring onions, finely sliced ¼ c fresh parsley, chopped
For the dressing: 1 tbsp cooking oil 1 tbsp curry powder 1 tbsp caster sugar 1 onion, chopped ¼ c white vinegar ½ c cooking oil ½ tsp salt
Method
1. Boil the rice for approximately 30 minutes (or follow manufacturer’s instructions). Then drain and rinse under cold water. 2. Heat 1tbsp cooking oil in a pan. Add onion and cook over a medium heat until the onion is soft and translucent. 3. Add the curry powder to the onions and cook for a further 1 minute. Cool. 4. Combine the onion and curry mixture with the remaining dressing ingredients. 5. Combine the cooled rice with the sultanas, peanuts, corn, spring onion and parsley. 6. To serve, fold the dressing through the rice salad.
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Post by spirit21 on Jan 26, 2011 19:11:04 GMT 12
Courgette soup Ingredients
50g butter 1 large onion, diced 700g peeled courgette 2½ cups chicken stock Large handful of fresh basil if available, or 1 tsp dried basil 1 cup cream or milk ½ tsp ground nutmeg
Method
1. In a large saucepan, cook onion in butter until soft but not browned. Add stock, courgette and also dried basil if using. 2. Simmer until courgette is tender. 3. Transfer to a blender (or use a stick mixer), add fresh basil, cream (or milk) and nutmeg, and blend to create an even green appearance.
Serve hot, with a swirl of cream and fresh nutmeg grated on top.
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Post by spirit21 on Jan 26, 2011 19:13:20 GMT 12
Pavlova roulade
Ingredients
For the pavlova 5 large eggs, whites only 1 pinch salt 120g caster sugar 1 Tbsp corn flour ½ tsp white vinegar 1 tsp vanilla essence ¼ cup coconut threads
For the filling 250ml cream 1 Tbsp brandy 4 Tbsp icing sugar 350g mixed berries such as strawberries, blackberries, raspberries and blueberries.
Method 1. Heat oven to 165°C on Bake function. 2. Line a 27×32cm shallow baking pan with wax or baking paper. Spray lightly with cooking oil to avoid pavlova sticking to paper when cooked. 3. Whisk the egg whites and salt together until soft peaks are formed. Beat in the sugar, 2 Tbsp at a time and then the corn flour, vinegar and vanilla. 4. Spread over the prepared tin with a spatula, making sure it is flat and levelled out. 5. Sprinkle coconut threads all over the top and using your spatula, dab them gently into the pavlova so they stick to pavlova when cooked. 6. Bake in the centre of the oven for 15minutes or until pavlova and coconut threads are evenly browned to a cinnamon brown colour. 7. Take out of oven and allow to cool in tin for 5 – 10 minutes. Place a sheet of wax or baking paper on the counter. Carefully flip the pavlova over on the paper and peel the paper off the bottom. Leave to cool. 8. To make the filling, whisk the cream until thickened, adding the icing sugar and brandy when cream is almost thick and continuing to whisk until firm. 9. Spread the cream over ½ of the roulade and sprinkle with fruit. Using the paper, roll the pavlova, turning the side with cream in first gently and then rolling over the other side and positioning the overlapping side down. 10. Lift gently onto a long serving dish, using a palette knife or your hands to help, gently pulling the paper away. Cover with glad wrap and keep chilled. 11. When serving, you can pipe rosettes on top and decorate with strawberry halves.
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Post by spirit21 on Jan 26, 2011 19:18:43 GMT 12
Champagne jelly, raspberry and mascarpone trifle
Christmas couldn’t come any sooner for me this year. I am already buying into the buzz of the silly season by eating and drinking too much and compared to last year I am as cool as a cucumber. I am not strung out about what to serve for Christmas dinner, where to go for the 3 week break or what is on the present list. My dining table is a pile of homemade chutney, ribbon, truffle ingredients and wine. My friends and family may not be getting snazzy personalised presents but they will be getting something handmade, something to eat or something to drink and I think my mental health will be in much better spirits for it.
This trifle is a little classier than the sponge cake, tinned fruit and raspberry jelly variety but it’s just as simple to make.
Ingredients (makes one bowl)
For the jelly: ½ bottle sparkling wine 20g gelatine mixed with 2 tbsp boiling water 2 tbsp sugar (optional, depending on how sweet your wine is)
For the berries: 500g frozen raspberries 2 tbsp icing sugar
For the cream: 250g mascarpone 500g fresh cream
2 packets of lady finger biscuits
Fresh or frozen berries to top the trifle
Method
1. Add the boiling water to the gelatine powder and sugar and stir to dissolve. 2. Add this gelatine/water/sugar mixture to the sparkling wine. Whisk gently. 3. Pour the champagne jelly mixture into a dish lined with plastic wrap (I used a large shallow Tupperware dish but you could use a slice pan or roasting tray). Refrigerate. 4. Add half the berries and 2 tbsp icing sugar to a saucepan and heat for 5 to 10 minutes. Stir occasionally to break down the berries and produce a sauce. 5. Put the other half of the berries into a bowl to defrost. 6. Whisk the fresh cream with the mascarpone. You want a thick consistency but be careful not to over mix. 7. Once the jelly has set, cut it into cubes, about 2cm x 2cm. 8. To assemble the trifle, first add a couple of scoops of the cream mixture to your trifle bowl. 9. Then soak a couple of ladyfinger biscuits in the berry sauce. Soak just for a minute as you do not want the ladyfingers to be soggy. Layer these on the cream. 10. Spoon a few of the defrosted berries on top of the lady fingers. 11. Next add a couple of the jelly squares to the bowl. 12. Repeat until your trifle bowl is full! You will need more lady fingers each time if your bowl is graduated. 13. Garnish with the defrosted berries or fresh berries and serve. Alternatively you can cover with plastic wrap and garnish and serve the next day.
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Post by spirit21 on Jan 30, 2011 14:36:04 GMT 12
Smoked Salmon Kedgeree Recipe
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes Ingredients:
* 1/2 cup wild rice * 1 cup long grain white rice, such as jasmine or basmati * 2 T. butter * 1 T. Thai red or yellow curry paste * 1 chopped yellow onion * 1 3/4 cup fish or chicken stock * 1 lb smoked salmon or other smoked fish (you can use less if you want) * 4 hard-boiled eggs * 2 T. finely chopped parsley or chives * Salt and freshly ground black pepper
Preparation:
Bring a medium pot of salty water to a boil; the water should taste like the sea. Add the wild rice and turn the heat down to a simmer. Cook until the grains have puffed out and the rice is al dente, but edible. This can take upwards of 40 minutes in old rice.
Meanwhile, saute the onion mixed with the curry paste in the butter in another medium pot over medium-high heat for about 3-4 minutes. Stir often.
When the onion is soft and brightly colored from the curry paste, add the white rice and stir to coat. Cook the rice without liquid for 2-3 minutes, stirring often.
Add the fish or chicken stock to the white rice pot, stir to combine and bring to a boil. Once it boils, turn the heat down to a simmer and cover.
You will probably need to drain the wild rice when it's done, so set it in a strainer to cool. The white rice and onion mixture should absorb all the liquid. When both rices are done, pour into a large mixing bowl.
Flake out the smoked salmon or other smoked fish into pieces the size you want to eat. Add to the bowl.
Add the parsley to the bowl, and grind some black pepper over it. Mix well to combine. Add salt if you need it -- you might not because smoked fish is typically salty.
Garnish with the hard-cooked eggs, cut in half and arranged on the plate. Kedgeree can be served hot or at room temperature.
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Post by spirit21 on Jan 30, 2011 14:39:19 GMT 12
Kedgeree
Ingredients (serves 6)
* 40g butter * 1 large brown onion, finely chopped * 2 tablespoons mild curry powder * 1 lemon, juiced * 3 cups basmati rice, cooked, cooled * 6 hard-boiled eggs * 2 x 415g cans red salmon, drained, flaked into large pieces * 1/2 cup flat-leaf parsley leaves, chopped * crusty bread, to serve
Method
1.
Melt butter in a large saucepan over medium heat. Add onion. Cook for 3 minutes or until tender. Add curry powder and 1/4 cup of lemon juice. Stir until well combined. 2.
Add cooked rice to saucepan. Stir until rice is well coated with curry mixture. Cook, stirring occasionally, for 5 to 8 minutes or until rice is heated through. 3.
Roughly chop 4 of the eggs. Gently fold through rice with salmon. Season with salt and pepper. Cook for a further 1 to 2 minutes or until just heated through. Remove from heat. Fold through parsley. Cut remaining 2 eggs into quarters. Top kedgeree with eggs. Serve with bread.
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Post by spirit21 on Jan 30, 2011 14:41:49 GMT 12
Smoked Tuna kedgeree
175g long-grain rice 3 Tbsp butter 1 small onion, finely chopped 1 Tbsp curry powder ¼ cup chopped parsley 1 Tbsp grated lemon rind Juice 1 lemon 2 x 185g cans SEALORD smoked tuna, drained 3 hard-boiled eggs, shelled & chopped 2/3 cup cream ¼ cup chives, finely chopped Lemon wedges Poppadoms, microwaved crisp
product info
:: Tuna in Spring Water, Oil or Brine method
Place rice and 350ml water in a saucepan and bring to the boil. Simmer for 15 minutes or until just tender. Drain and fork through to fluff the rice.
Melt the butter in a large frying pan over a medium heat and add the onion. Soften the onion for 5 minutes and then add the curry powder, parsley, lemon rind, lemon juice, rice, tuna and chopped egg.
Gently stir the kedgeree until it is heated through and ready for serving. At the last minute pour in the cream and stir to combine. Garnish with chives and serve with lemon wedges and crisp poppadoms.
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Post by spirit21 on Jan 30, 2011 14:46:04 GMT 12
Baked Macaroni and Cheese
Ingredients
* 1/2 pound elbow macaroni * 3 tablespoons butter * 3 tablespoons flour * 1 tablespoon powdered mustard * 3 cups milk * 1/2 cup yellow onion, finely diced * 1 bay leaf * 1/2 teaspoon paprika * 1 large egg * 12 ounces sharp cheddar, shredded * 1 teaspoon kosher salt * Fresh black pepper
Topping:
* 3 tablespoons butter * 1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
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Post by spirit21 on Jan 30, 2011 14:49:28 GMT 12
Over the Top Bacon, Egg and Cheese Meatloaf Ingredients
* 3 tablespoons olive oil * 1 cup finely chopped onions * 1/2 cup finely chopped green bell peppers * 1 tablespoon minced garlic * 1 pound ground beef * 1/2 pound ground pork * 2 eggs * 1/2 cup heavy cream * 1/4 cup ketchup * 2 teaspoons Worcestershire sauce * 3/4 cup bread crumbs * 1 teaspoon salt * 1/2 teaspoon ground black pepper * 1 tablespoon Essence, recipe follows * 3/4 cup bottled chili sauce, plus more for serving, optional * 12 ounces bacon, cooked until crispy, drained, and chopped * 4 eggs, soft boiled, peeled * 1 1/2 cups grated Cheddar
Directions
Preheat an oven to 350 degrees F.
In a medium saute pan, heat the olive oil. When the oil is hot, add the onions, peppers and garlic and saute for 2 to 3 minutes, or until the onions are slightly translucent.
In a mixing bowl, combine all of the ingredients except the bacon, soft boiled eggs and cheese. Blend thoroughly but do not over mix. Divide the mixture into 2 equal parts.
Using a 9 by 6-inch loaf pan, mold half of the meat mixture into the bottom and well up the sides of the pan. Sprinkle the bacon on top of the meat mixture, pressing the pieces into the meat mixture slightly. Lay the eggs in a straight line down the middle of the pan lengthwise. Crumble the cheese evenly over the eggs. The remaining meat mixture should be packed very gently around the sides of the eggs, then over the top of the eggs and cheese, so that they are completely covered, pressing to form a smooth domed surface. Work gently so as not to burst the eggs. Pour the chili sauce over the top of the meat loaf and, using the back of a spoon, spread to cover the entire surface of the meatloaf. Bake for 1 hour, then remove the meatloaf from the oven and let rest for 10 minutes before serving. Use a serrated or electric knife to carve the meat loaf and very gently remove the pieces using two spatulas. Serve with more chili sauce, if desired.
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Post by spirit21 on Feb 1, 2011 20:27:34 GMT 12
kedgeree
or make like a rice rissotto. pkt .. with some the above,, ie smoked fish, tinned will do & hard boiled eggs salad on side be ok too..
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Post by spirit21 on Apr 7, 2011 21:44:54 GMT 12
Chicken Leek & Mushroom Pie Cubed Chicken thighs or Breast meat, 700 grams to 800 1 Leek 1 onion clove garlic Good cup chopped Mushrooms 1/2 cup water or stock 1 tin Mushroom soup ( watties or Campbells ) Thyme to taste ;ie 1/2 tsp to 1 tsp Salt pepper to taste Filo Pastry Brown or lightly cook the chicken in pan, add sliced leek. Onions etc Add water cover & simmer till veg is tender, add soup, heat well. thicken if needed, with cornfour & water. Transfer to oven dish & top with scrunched up filo pastry, use 1 sheet at time till the filling is covered. 1 pkt file does at least 3 pies or so. Last time I patted top with cooking oil on hands & sprinkled with poppy seeds Baked in about 180 deg oven till topping is nicely browned & filling pipping hot.
Make Chicken go quite long way. last 1 I made I had about 2 good sized breast, $7 odd worth, on special , did 3 meals for 1 & some for my Dad Oh & I added some apple & celery to this last 1
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3boyz&1gal
Ships Captain
ZambukaMarine Combat Division
Where there is a will, there is a way....
Posts: 5,859
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Post by 3boyz&1gal on Apr 7, 2011 21:52:15 GMT 12
Sounds delicious, will definately give this a go... will have to wait until after monday- grocery day. Thanks for sharing ;D
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Post by shazza69 on Apr 8, 2011 6:28:37 GMT 12
apple?
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Post by spirit21 on Apr 8, 2011 7:09:54 GMT 12
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