The Anglo Indian classic was our supper this autumnal evening. Brown basmati rice was soaked for ten minutes. Whilst it was in water I softened an onion and then added a cinnamon stick, a dozen cracked green cardamom pods and some turmeric. Once the onion was beautifully fragrant and gold I added the soaked rice. This was simmered for half an hour in chicken stock until soft.
Hot smoked salmon was flaked into the rice after the spices were removed. Parsley and seasoning were added and each plate was topped with a poached egg.
Mr M gave it a 7, seems fair to me as it wasn’t quite as nice as I remembered. I think he is still hankering after his mother’s roast and cheesecake from the weekend 🙂
A return to Turkish dinners after a long break, think we missed a blog on Shepherds spinach a simple tasty spinach, rice and lamb mince meal. Any how today I went for something quick and comforting courtesy of the ever dependable Claudia Roden.
Crushed tagliatelle in a feta flavoured egg custard sauce with green salad. Simples. Boil milk, pour onto beaten eggs. Crumble in feta. Cook pasta til al dented, pour into a greased dish. Top with feta sauce and bake in a medium oven for half an hour.
Mr M gave it just 6.5 out of 10, essentially a posh pasta bake I think it was a bit simple for his liking after a week of super fresh seafood and bbq. Hopefully the next few days of Turkish offerings will fare better!
I’ll start by declaring my bias. I love risotto. I also love asparagus. This was delicious, creamy, with a hint of mint. I softened onions and garlic in butter. Then stirred in the rice. A 100ml of wine was stirred in, until evaporated. At this point the risotto starts to smell amazing.
Then the usual process of gradually adding stock until creamy, stirring all the time. Add peas and asparagus (locally grown), mint (garden local). Add butter and a squeeze of lemon juice, mix in then add parmesan. Mmm flavoursome.
Mr M says 8.5, I think it was a 9. More risotto this month me thinks.
So it feels like an eternity since I’ve posted. We had a weekend away which I’m going to use as my excuse!
My fortune cookie reads ‘courage is resistance to fear and the mastery of fear’. So on that note I should crack on…
Friday saw another rice based dish, spicy wild rice and some amazing left over steak. Rice was combined with radishes, cucumber, peppers, chilli, lemon juice, soy sauce, sesame oil and coriander. Nom. Tasty and quick. 8 out of 10, a new lunch box fav.
Yesterday we had Teriyaki style squid. Prepared squid was marinaded in garlic, soy sauce, rice wine and brown sugar. Then it was griddled for a minute each side (too much cooking = rubber squid). Once the squid tubes were cooked, I briefly fried the tentacles. Served up with sesame seeds, cayenne pepper and a side of noodles with stir fry vegetables. Tasty, but not my favourite (although the tentacles were yummy) so a 7.5.
Today I started by cooking wild rice and edamame beans and putting them to one side. Next is heated oil and then added szechuan peppercorns, after these had sizzled for a few seconds in went lots of garlic and chopped red chillies. Prawns were cooked til pink. Rice and edamame were mixed in, some cherry tomatoes and baby corn. A whole limes worth of juice and generous soy sauce slosh, finished with some coriander. And my latest purchase chilli oil. Nom. Again another good recipe from Ching. 8 out of 10.