Mexican Rice

Serves: 4;   Cals per portion: 415;   Prep time: 15 mins;   Cook time: 30 mins

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 10oz (300g) long-grain rice
  • 1 red chilli, chopped
  • 1 green pepper, deseeded and chopped
  • 1 ½ pt (900ml) chicken stock
  • 8oz (225g) canned sweetcorn kernels, drained
  • 4 tomatoes, chopped
  • salt and ground black pepper

Step One – Heat the olive oil in a large frying pan and sauté the onion and garlic for 3 mins. Add the rice and continue to cook for 3 mins.
Step Two – Stir in chilli, green pepper, stock, sweetcorn and tomatoes. Season well. Bring to the boil, then reduce the heat and simmer for 20 mins, or until liquid is absorbed. Serve.

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Baked Rice with Fontina and Pancetta

This recipe courtesy of Easy Living Magazine

baked rice with fontina and pancettaComfort Food – Italian Style

Serves : 4  –  Prep time : 20 mins  –  Cook time : 25 mins  –
Cals per serving : 901  – Fat : 45.8g

Ingredients:  400g (13oz) Arborio rice; 2 tsp finely grated lemon zest; 1 tblsp roughly chopped basil; 100ml (3 ½ fl oz) double cream; 100ml (3 ½ fl oz) boiling vegetable stock; 140g (4 ½ oz) pancetta, cubed; 250g (8oz) fontina cheese, thinly sliced; 125g (4oz) grated Parmesan; Butter; 1 tblsp chopped flat leaf parsley

  1. Heat the oven to 180oC (gas mark 4).
  2. Cook the rice in boiling salted water until just al dente. Drain well.  Stir the lemon zest, basil, cream and stock through the rice. Meanwhile, sauté the pancetta in a large frying pan over a medium heat until starting to crisp.
  3. Spread half the rice in a greased 1.5l (48 fl oz) baking dish.  Top with half the pancetta, half the fontina, half the Parmesan and a knob or two of butter.  Season with salt and pepper.
  4. Repeat and make another layer, finishing with the Parmesan. Bake for 20-25 minutes, until golden.  Sprinkle with chopped parsley.
Tip: Be careful not to overcook the rice.  Give it just 11 minutes, as it cooks for a further 25 minutes in the oven.

Sausage Risotto

This recipe courtesy of Easy Living Magazine

Serves : 4  –  Prep Time : 10 mins  –  Cook Time : 25 mins  – Cals per serving : 491  – Fat : 23.5g

Ingredients:  6 good-quality Italian-style sausages, skinned; about 1l (32 fl oz) chicken or vegetable stock; 1 tblsp olive oil;
1 onion, finely chopped; 225g (7 oz) Arborio or carnaroli rice; 125ml (4 fl oz) white wine; 2 tblsp chopped flat-leaf parsley;
75g (2 ½ oz) grated Parmesan; 2 tblsp, heaped, crème fraiche.

Sausage Risotto

  1. Fry the sausages in a non-stick frying pan over a medium heat for about 20 minutes, or until cooked.
  2. While the sausages are cooking, bring the stock to a gentle simmer in a large saucepan. Meanwhile, heat the oil in a large heavy-based saucepan.  Add the onion and cook, stirring, over a moderate heat for 5 minutes, or until soft.  The onion should soften but not change colour.  Add the rice to the onion and stir gently for 2 minutes to coat the grains with the oil. Add the wine, stir and allow almost all of it to evaporate.
  3. Add enough of the simmering stock to just cover the rice.  Stir frequently, and wait until the rice has absorbed most of the stock before adding any more.  Repeat the process, stirring well and adding stock until the rice is cooked (if you run out of stock, continue with simmering water).  The whole process takes about 18-25 minutes.  The rice should be soft but still retain a little bite.
  4. Cut the sausages into 2cm (¾ in) slices and stir into the risotto after 15 minutes of cooking and continue to cook and stir until the rice is done.  Remove from the heat and add the parsley, 2 tblsp of the Parmesan and the crème fraiche.  Cover and allow to rest for 5 minutes before serving. Serve with the remaining Parmesan.

Lamb Biryani

Recipe Courtesy of Psychologies Magazine November 2015

Lamb BiryaniThe deep, complex flavours of this vibrant, colourful curry make for a satisfying autumn supper.  Neck of lamb is ideal for this dish; it is one of the cheaper and more flavourful cuts of meat and the lengthy cooking tenderises it, so the end result will be meltingly soft.

Serves : 4  – Preparation Time : 10 mins  –  Cooking Time : 1 hour 30 mins

Ingredients: 2 tblsp grapeseed or rice bran oil; 750g lamb neck, cut into 2cm pieces; 40g ghee or butter; 2 small red onions, halved, thinly sliced; 3 tblsp finely grated ginger; 6 garlic gloves, finely chopped; 2 cinnamon sticks; 1 ½

tsp ground turmeric; 2 tsp garam masala; 1 tsp ground chilli; 2 tsp green cardamom pods, cracked; 2 tomatoes, halved, coarsely grated, skins discarded; 50g raisins; 130g Greek-style yogurt; 400g basmati rice; ½ tsp saffron threads, soaked in 2 tsp hot water; roasted cashews, mint leaves and coriander sprigs, to serve

Step One: Heat the oil in a large, heavy-based saucepan over a medium-high heat.  Season the lamb with salt and sear for 5 minutes to brown.  Remove and set aside.

Step Two: Add the ghee to the pan, together with the onions, ginger, garlic, cinnamon, turmeric, garam masala, chilli and 1 tsp of the cardamom pods.  Cook for 5 minutes until fragrant, stirring, so the spices don’t burn.

Step Three: Stir in the tomatoes, raisins and yogurt, then return he lamb to the pan and reduce the heat to low.  Cook for 1 ¼ hours, until the lamb is tender, stirring occasionally.

Step Four: When the lamb is almost ready, cook the rice in salted boiling water with the remaining cardamom pods until tender.  Drain.  Put half the rice into a bowl and stir through the saffron and it’s soaking liquid.  Keep warm.

Step Five: Spoon half the plain rice onto a platter, then half the saffron rice.  Spoon the lamb over the top, followed by the remaining plain rice and then the remaining saffron rice.  Serve with roasted cashews, mint leaves and coriander sprigs.

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