Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts

Tuesday, October 28, 2014

Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry

Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry

When Lance and I were dating, he took me to an Indian restaurant in Vic Park. Both of us particularly liked the Mango Chicken Curry at our local Indian takeaway, and so it was one of the dishes we ordered that night. It was served up in one of those beautiful copper bowls, which was sat on a plate. I accidentally knocked the plate and threw Mango Chicken Curry all over me. ALL over me. Lance just shook his head and laughed. “I can’t take you anywhere!”


That story isn’t hugely relevant to this recipe, but I wasn’t too sure how to start this post and that story came to me. I guess it’s because the Mango Curry is a sweet, fruity and mild curry, and this is too. Lance isn’t a huge fan of banana (unless it is in a chocolate peanut butter smoothie), but he still really enjoyed the fruitiness it added to this curry. The secret is to use ripe, but still ‘hard’ bananas. You don’t want them to break down too much, or be too sweet. The rest of the flavours are just normal curry spices. I don’t know a great deal about cooking curries, I only know I enjoy eating them. So it’s in no way traditional, but it is incredibly flavoursome.


So, if you’re clumsy like I am, and you can’t be taken anywhere, at least you can still have a good curry

Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry


Pumpkin, Chicken and Banana Curry

2 tsp salt
2 tsp smoked paprika
2 tsp ground cinnamon
2 tsp pepper
1 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3 cloves garlic, minced
1 brown onion, diced
thumbsize piece ginger, peeled and finely grated
1/2 butternut pumpkin, 2 cm dice
1 chicken breast, chopped into 2cm chunks
1 red capsicum, 1cm dice
1 tin coconut cream

2 firm but ripe bananas, peeled and cut into 2cm chunks
to serve
black rice
cashews
chopped coriander leaves
 Heat a large pot to medium heat and place the dry spices in. Cook until nice and fragrant – around 1-2 minutes. Add a good splash of olive oil, then the onion, garlic and ginger, stirring well to coat in the spices. Cook for 10 minutes until the onion is translucent.


Add the chicken pieces and stir to brown, 5 minutes. Add in the capsicum and pumpkin, the coconut cream and rinse the can out with water (about 3/4 of the tin), adding that to the pot as well. Stir well, then put the lid on and simmer 15-20 minutes until the pumpkin is almost cooked through. 


Add the banana pieces in for the last 10 minutes of cooking so they heat through, but don’t completely break down.

Check for seasoning, then serve with black rice and cashews and coriander leaves, if desired





Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry
Inauthentic Deliciousness- Pumpkin, Chicken and Banana Curry

Saturday, October 18, 2014

Sunday Prep = Work Lunches - Baked Bean Casserole

Sunday Prep = Work Lunches - Baked Bean Casserole

Sunday’s whilst generally recovery days after the frivolities that Saturday nights inevitably bring, they’re also prep days for me. With a little bit of time and effort, my husband’s lunches are ready for the whole week and it’s one less thing to worry about day-to-day. He’s graduated from his quinoa biscuits to baked bean casserole. Baked bean casserole became a common dinner dish when we were saving to go on a 2 month trip to the US around 6 years ago. Back then, the only late night shopping was Thursdays, so we’d spend our night grocery shopping and fix a baked bean casserole in 10-15 minutes when we got home, then cook it in the microwave while we unpacked the bags. It was a super cheap, but highly nutritious meal and really tasty. It evolves constantly, depending on what we have in the house. Leftover roast veges are common elements, as is any type of leftover meat. The grain can be changed out too. Quinoa or buckwheat can take place of the rice. Or you can leave that out altogether if you aren’t feeling it.

The recipe below is one of the most common combinations when making it from scratch for lunches. I divide this up into 5x 500mL plastic containers that Lance then cooks in the microwave at work for around 4 minutes on high and eats with corn thins. When I take one to work, I usually have it with some rye toast.


Sunday Prep = Work Lunches - Baked Bean Casserole
Sunday Prep = Work Lunches - Baked Bean Casserole
Sunday Prep = Work Lunches - Baked Bean Casserole
Sunday Prep = Work Lunches - Baked Bean Casserole
Sunday Prep = Work Lunches - Baked Bean Casserole
Sunday Prep = Work Lunches - Baked Bean Casserole
Sunday Prep = Work Lunches - Baked Bean Casserole


Baked Bean Casserole

1 425g tin baked beans
1 400g tin chick peas, rinsed
2/3 cup passata
1 heaped tsp smoked paprika
1 tbsp mixed Italian herbs
1 cup capsicum, finely diced
1 cup mushrooms, finely diced
1 cup zucchini, finely diced
1 cup roma tomato, finely diced
1 cooked sausage, finely diced
1 large red onion, diced
1 tbsp olive oil
½ tsp salt
2 cloves garlic, minced
1 tbsp balsamic vinegar
1 cup brown rice, rinsed
2 ¼ cups water

Put the brown rice and water in a large glass bowl and microwave on high for 24 minutes. Set aside to cool

Heat the olive oil in a frypan to medium heat and add the onion and salt. Fry for 5-10 minutes until translucent and then add the balsamic and garlic. Cook for a further 5 minutes until caramelized and then take off the heat and allow to cool.

Dice all the vegetables. You want them as small as the baked beans, or smaller. Dice the cooked sausage as small as this as well. Stir together all of the vegetables, the cooled onion mixture, sausages, baked beans and chick peas. Mix the paprika, herbs and passata together, then mix into the rest of the mixture. Finally add the cooled rice and mix very thoroughly. You want it to be completely mixed up.

Divide the casserole into individual containers, then store in the fridge ready for lunch throughout the week.

When ready to serve, microwave for 4 minutes to heat the casserole and cook the vegetables. Serve with corn thins, corn chips or hot toast
Sunday Prep = Work Lunches - Baked Bean Casserole
Sunday Prep = Work Lunches - Baked Bean Casserole
Sunday Prep = Work Lunches - Baked Bean Casserole
Sunday Prep = Work Lunches - Baked Bean Casserole
Sunday Prep = Work Lunches - Baked Bean Casserole
Sunday Prep = Work Lunches - Baked Bean Casserole

Monday, September 22, 2014

Coming into Spring - Roast Strawberry and Broccoli Warm Rice Salad

Coming into Spring - Roast Strawberry and Broccoli Warm Rice Salad

Remember my roast strawberry salsa? That was good, you should try that. But when it comes down to it, it’s the roasting of the strawberries that really make it. Roast strawberries are good. Really good. It intensifies the flavours and sweetness in a way that suits both sweet and savoury dishes. This is another dish that uses roast strawberries to great effect paired with roast broccoli and garlic to create an amazing warm salad. Just add a protein and it’s a complete meal.

It’s a simple dish, which can come together in the time it takes for the rice to cook. Pop the rice on, chuck the strawberries and broccoli in the oven while you toast the nuts and seeds and by the time that’s done, so is the salad. I used red rice for becuse I like the colour and texture of it here, but your favourite grain would work. Quinoa would be a nice nutty alternative, or buckwheat.

I was feeling particularly decadent, so I grated some dark chocolate over the top. It’s next level stuff that’s not at all necessary but so good! Some goat’s cheese crumbled over the top would be another good add on.
Coming into Spring - Roast Strawberry and Broccoli Warm Rice Salad
Coming into Spring - Roast Strawberry and Broccoli Warm Rice Salad
Coming into Spring - Roast Strawberry and Broccoli Warm Rice Salad
Coming into Spring - Roast Strawberry and Broccoli Warm Rice Salad


Roast Strawberry and Broccoli Warm Rice Salad

1/2 cup red rice
1 cup water
1 head broccoli, cut into florets
250g punnet strawberries, hulled
2 tbsp olive oil
1 clove garlic, minced
¼ cup pepitas
½ cup hazelnuts
1 tbsp capers
½ tbsp. mustard seeds
½ tsp salt

Preheat oven to 180C

Rinse the red rice and place in a glass bowl. Cover with 1 cup of water and microwave for 22 minutes or cook til al debnte using your preferred method.

In a large casserole dish, combine the broccoli, strawberries, olive oil, salt and garlic. Toss to mix well, then put in the oven and roast for 15 minutes or until strawberries are soft and broccoli starts to colour.

Meanwhile, heat a pan over medium heat and toss in the pepitas and mustard seeds. When both start popping (around 2 minutes), remove from the pan and set aside. Toast the hazelnuts in the same manner, tossing to toast each side. Approximately 5 minutes. Remove and set aside. When cool, chop roughly.

When the broccoli is ready, stir through the nuts, seeds, rice and capers.

Finely grate some dark chocolate over the top

 Serve! I served here with pork steaks seasoned with some of the rub from my lamb ragu recipe
Coming into Spring - Roast Strawberry and Broccoli Warm Rice Salad
Coming into Spring - Roast Strawberry and Broccoli Warm Rice Salad
Coming into Spring - Roast Strawberry and Broccoli Warm Rice Salad
Coming into Spring - Roast Strawberry and Broccoli Warm Rice Salad
Coming into Spring - Roast Strawberry and Broccoli Warm Rice Salad

Thursday, September 11, 2014

Slow Cooker Love - Chinese 5 Spice Osso Bucco


Slow Cooker Love - Chinese 5 Spice Osso Bucco

Where do you stand on bone marrow? I know it tends to be a fairly divisive kind of food. Personally, I love it. Sucking the marrow out of the shank on a lamb roast is one of life’s joys (that I have to take turns with Lance on). It’s so rich and delicious. If you have a family that requires sharing the marrow, osso bucco is a perfect way of everybody getting some bone marrow, without forking out for just marrow bones and paying just for the bones. Osso Bucco is generally a fairly cheap cut of meat, as quite a few of the slow-cook meats are, but it is so delicious.


Traditionally, osso bucco is cooked in Italian style flavourings. Tomato and oregano and garlic. This dish is a little different in that it uses Asian style spices instead. It’s a bit sweet, a bit spicy and still totally rich and soul-satisfying in the way that all good casseroles should be. This is a prep and forget kind of dish, once you’ve got everything in the pot, it can be left alone to cook itself. Don’t let the longish list of ingredients put you off, they’re mainly flavouring ingredients that just get stirred together. The coriander gremolata adds a fresh hit against the richness. I wouldn't skip this. I've added a recipe for orange braised kale that goes well, but isn't necessary for the dish.


If you don’t like bone marrow, you can remove the bones and shred the meat into the sauce before serving. I did this for a dinner party and then Lance and I stood over the kitchen island and sucked out the bones.


I’ve also made this exact dish with a large cubed sweet potato in place of the mushrooms. Also worth doing.

 Slow Cooker Love - Chinese 5 Spice Osso Bucco
Slow Cooker Love - Chinese 5 Spice Osso Bucco


Slow Cooker Love - Chinese 5 Spice Osso Bucco

Slow Cooker Love - Chinese 5 Spice Osso Bucco


Chinese 5 Spice Osso Bucco

4 osso bucco
2-3 tbsp coconut flour (can sub cornflour)
Olive oil
½ cup rice vinegar
½ cup honey
½ cup rice wine (from Asian grocers)
1 ½ tbsp. five spice
1 tbsp ground ginger
2 red chili, finely minced
1 tbsp salt
1/4 cup raw sugar
1 tbsp oyster sauce
500mL water
1 onion, diced
3 cloves garlic, minced
1 capsicum, diced
300-400g button mushrooms, quartered.
Steamed brown rice


Coriander Gremolata
1 bunch coriander
2 tbsp hazelnut meal
Zest one orange

Preheat the oven to 150C


Season the osso bucco with salt and pepper, then dust in coconut flour. In the base of a lidded casserole or tagine that can go on the stove and in the oven, heat a layer of oil to medium high heat. Brown the osso bucco on both sides – around 3 minutes per side. Remove to a plate.


Add the onion to the same pot and cook the onion for 10 minutes, stirring often until caramelised. Add the garlic and capsicum and cook another 5 minutes, until the capsicum has softened. In a bowl, whisk together the rice wine, rice wine vinegar, five spice powder, ground ginger, oyster sauce, chilli, salt, sugar and water. Add this liquid to the pot and turn the heat up to high. Bring to the boil, then add the osso bucco back to the pot. Scatter the mushrooms around the osso bucco in the casserole. Add the lid, then put it in the oven and cook for 2 hours, or until the meat falls off the bone.


Meanwhile, pulse the coriander, hazelnut meal and orange zest in a processor, then put in a container in the fridge until ready to serve.


Remove the meat to a plate and cover to keep warm. Put the casserole back on the stove top and simmer the sauce on medium heat for 15 minutes, or until the sauce has reduced by half and is syrupy. Serve each osso bucco with some freshly steamed brown rice and a generous ladle of the sauce. Sprinkle the gremolata on the top.


Slow Cooker Love - Chinese 5 Spice Osso Bucco
Slow Cooker Love - Chinese 5 Spice Osso Bucco


Orange Braised Kale

1 orange, peeled and segmented
Juice one orange
¼ cup stock
2 tbsp butter
1 Tuscan Kale bunch


Cut the leaves off the ribs on the kale, then shred. Heat the butter in a frypan over a medium-low , then add all other ingredients and stir well. Cook, uncovered for 15 minutes or until the kale is soft, and the liquid has reduced to almost nothing.


Slow Cooker Love - Chinese 5 Spice Osso Bucco
Slow Cooker Love - Chinese 5 Spice Osso Bucco
Slow Cooker Love - Chinese 5 Spice Osso Bucco
Slow Cooker Love - Chinese 5 Spice Osso Bucco
Slow Cooker Love - Chinese 5 Spice Osso Bucco
Slow Cooker Love - Chinese 5 Spice Osso Bucco


Monday, July 28, 2014

Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi


Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi
I wrote before that as a teenager, I had the dream of writing a cookbook called Vegetarian Recipes Improved by Bacon. But that seems a little restrictive these days. Chorizo also definitely has it’s place in that ‘improving vegetarian recipes’ scenario. So it’s much less catchy, and would probably sell a whole bunch less copies but maybe we should go with “Vegetarian Recipes Improved by Cured Meats”. This dish is a riff on the classic dish Turkish dish Imam Biyaldi. That in itself is often already made non-vegetarian through the use of minced meat. But it is a garlic, tomato braised eggplant dish that is perfect in this cold weather. The smokiness of some fried chorizo kick up the rich creaminess of the eggplant into the next realm of deliciousness. I took some of this with me for a wintery Down South escape with friends and it was a huge hit.

The original dish is usually stuffed eggplants, so this is a lazy man’s version as well as a meated version where I’ve turned it more into a casserole. I’ve also added black rice to make it an all-in-one meal. The Nanna Shop had bags of the cutest little baby eggplants, I used 10 or so. If you only have normal sized eggplants, you’ll only need one or two for a dish for 4 people.

Serve with lemon wedges and some fresh parsley sprinkled over the top for a fresh kick. Oh, and red wine. A nice, full bodied Cab Sauv would be perfect.
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi

Deconstructed Chorizo Imam Biyaldi

(serves 4)
10 baby eggplants, tops cut off and sliced lengthwise
1 chorizo sausages, sliced into rounds
Olive oil
1 brown onion, diced
1 tsp sea salt
2 big cloves garlic, minced
3 tablespoons balsamic vinegar
1 chipotle pepper, soaked in warm water to rehydrate 15 minutes, minced
350g jar tomato passata
2 cups water
1 tbsp honey
2 tsp oregano
One cinnamon stick
1 bay leaf
1 heaping tablespoons capers
1 ½ cups cooked black rice
¼ cup toasted cashews
1 tbsp cacao nibs
fresh parsley, chopped for serving
lemon, cut into wedges for serving

Heat the base of a tagine or large, lidded frypan to medium-high heat. Fry slices of chorizo until crispy on each side, and a lot of the fat has rendered out, approximately 4 minutes per side. Remove to a paper-towel covered plate. Turn the heat down to medium.
Add the eggplant halves to the chorizo oil, cut side down first. Cook until softened slightly on the edges, around 5 minutes, flip and cook for a further 3 minutes. Remove to a bowl.
If the eggplant has soaked up all of the oil from the pan, add a little olive oil. A tablespoon should do. Allow it to heat in the pan and then add the onion and salt. Cook for 5 minutes until translucent. Add the garlic, balsamic vinegar and chipotle pepper. Cook until the garlic is translucent and very fragrant.
Add the passata, water, honey, organo, cinnamon stick and bay leaf and stir it all together well. Simmer for 5 minutes, then add the eggplant halves back into the pan. Put the lid on, turn the heat down to low and simmer for 20-25 minutes, or until the eggplant is completely soft.
You can use this simmering time to cook your rice if you don't already have some cooked.
When the simmering is done, stir through the rice, capers and chorizo. Leaving for 5 minutes for the flavours to mingle and the chorizo to reheat. Stir through the cacao nibs and cashews.
Serve, with fresh parsley and a lemon wedge if desired.
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi
Vegetarian Recipes Improved by Cured Meats - Deconstructed Chorizo Imam Biyaldi