Tag Archives: Stock (food)

Indian Pilau Rice

Indian Pilau Rice

Ingredients

1 ¼ cups Basmati Rice

15ml oil (I use Peanut oil)

1 small onion finely chopped

1 garlic clove, crushed

1 teaspoon Fennel seeds

1 tablespoon of Sesame seeds.

½ teaspoon ground Turmeric

1 teaspoon ground Cumin

¼ teaspoon salt

2 whole Cloves

4 Cardamom pods, lightly crushed

5 black peppercorns, left whole

500ml container of Chicken stock or consommé (or vegetable stock to make it truly vegetarian)

Fresh coriander to garnish

Wash rice well and leave to soak in water for 30 minutes. Heat oil in a heavy based saucepan, add onion and garlic and fry gently for 5-6 minutes until softened, not browned.

Stir in the fennel, sesame seeds, turmeric, cumin, salt, cloves, cardamom pods and peppercorns and fry for about a minute. Drain the rice well, add to pan and stir-fry for a further 3 minutes.

Pour over the chicken stock. Bring to the boil, then cover, reduce the heat to very low and simmer gently for 20 minutes without removing the lid, until all the liquid has been absorbed. Remove from heat and leave to stand 2-3 minutes. Fork up the rice, garnish with coriander and transfer to a warmed dish to serve.

This one is for Liz and anyone else who would like a nice side dish to a spicy chicken or fish (or whatever really :D) dish or just as a nice vegetarian supper on it’s own. Turn the heat off as soon as 20 minutes is reached and let it sit off the heat for a few minutes. The sesame seeds can sometimes stick if left too long cooking.

Bon appetit!

Mushroom and Chestnut Soup.

We went out for dinner one evening a few weeks back. As soon as we walked through the door, we were hit by the most memory evocing smell. I smelt my Grandmothers kitchen from years ago! Lovely smells of sage and thyme and roasted things 🙂 . What we ended up eating that night to start with was the bringer of that memory. It was a beautiful Chestnut soup that just transported our tastebuds to nirvana. Best tasting soup ever.

The nearest recipe I could find is the one following that is so, so close in flavour.

Mushroom and Chestnut Soup.

First assemble all your ingredients.

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You will need,

30gm butter

1 tablespoon of Olive oil

100gm pancetta, chopped

1 onion, chopped

2 cloves of garlic, crushed

500gm mixed mushrooms, sliced (use Shitake, oyster, shimeji,cup etc) We used dried shitake and porcini mushrooms as well.

285gm can Chestnuts, drained (we used chestnut puree, unsweetened!)

1 potato, diced

4 cups of good quality vegetable stock

1 tablespoon Sage chopped

1tablespoon thyme

1/2 cup of cream

In a large saucepan, heat butter and olive oil on high and saute the pancetta, onion and garlic for 2-3 minutes until onion is golden.

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Add the mushrooms, chestnuts and potato and cook 3-4 minutes, until mushrooms are tender.

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Stir in the vegetable stock and herbs. Bring to boil. Reduce heat to low and simmer for 20 minutes. Stir in cream and cook for another 4-5 minutes.

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Remove from heat and using a hand/stick blender (or food processor), process until smooth. I also rubbed it through a drum sieve for a velvety texture. Season to taste and reheat if necessary. Serve soup with a swirl of cream.

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We sprinkled ours with black pepper and made gluten free goats cheese toasts to have with it!

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This worked as well!

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Wonderful flavour. Just about the same as the restaurant. Next time, I’ll use the whole tin of pureed chestnuts and less dried mushrooms and see how that goes. It was a lovely satisfying Sunday night dinner with the rain pouring down outside and sitting in front of the fire to eat 😀

Potato and Lamb Soup

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Now that the weather has decided it’s about time it was Winter in the south West of Western Australia, I felt I should share this most wonderous hearty soup that could also double as a stew it’s that thick. I call it a stoup when I make it because of it’s stew like texture. I think you could add more beef stock to thin it down or vegetable stock if that suits.

Recipe.

1 tablespoon of oil

1 kilogram of lamb shanks (about 4 shanks)

1 medium onion, diced

2 cloves of garlic, crushed

2 medium carrots (about 240gm) diced

2 sticks of celery, chopped

810gm can tomatoes, crushed

1 and a half litres of Beef stock

5 large potatoes, peeled and diced

2 medium zuchinni, diced skin on

2 tablespoons tomato paste

2 tablespoons chopped fresh basil

Half a teaspoon of sugar

Heat oil in large pot and brown the shanks all over. Remove from pan and set aside. Add onion, garlic, carrots and celery to the same pot and cook, stirring until onion softens. Return shanks to pan, add undrained crushed tomatoes and beef stock and simmer covered, for about 1 hour or until lamb is tender.

Remove the meat from the shanks and chop roughly, discard the bones. Bring soup back to the boil and add the chopped meat, potatoes, zuchinni, tomatoe paste, basil and sugar. Simmer uncovered until potatoes are tender. Serve with some crusty bread.

This tastes even better the next day.

Bon appetit!