Miso and Soy Salmon with Sticky Rice and Crispy Kale

This is a very tasty dinner dish. I loved the crunch of the kale with the soft rice and salmon.

Miso and Soy Salmon with Sticky Rice and Crispy Kale
(from The Guardian)
(Serves 4)

4 salmon fillets
400g sushi rice
2 tbsp rice vinegar
salt
1 tbsp sugar
200g kale
1 tbsp oil

For the marinade
4 tbsp soy sauce
1 tsp sugar
1 tbsp sesame oil
½ tbsp coconut oil
1 tbsp sesame seeds
2 tbsp red miso
1 tsp chilli flakes

 Heat the oven to 200C.

In a shallow bowl, whisk together all the marinade ingredients until well combined, then lay in the fish fillets, turn to coat all over, and refrigerate for at least 30 mins.

Put the rice into a pan with 600ml water and the rice vinegar, season with sea salt and a pinch of sugar, cover and bring to a boil. Immediately turn down the heat to its lowest setting and leave the rice to steam for 15 mins. Turn off the heat, and keep somewhere warm, still covered.

While the rice is cooking, remove the kale stems and finely shred the leaves. Spread the kale out on one or two baking sheets and spray with cooking spray to coat. Sprinkle on the sugar and a pinch of salt, and bake for seven to eight mins, until dark green and crisp, stirring halfway through, so they cook evenly. Watch the kale like a hawk towards the end, so it doesn’t catch and burn.

Put the salmon on an oven tray and roast for 12-15 mins, basting with more marinade halfway through.

Divide the rice between four bowls, then top each serving with a fillet of salmon, any leftover marinade juices from the tray and the kale. Serve with soy sauce, more vinegar and some chilli oil.

Brazilian Prawn Soup

This is a delicious soup, just lightly spicy and very filling.

Brazilian Prawn Soup (from Jo Cooks)
(Serves 6)

2 tbsp oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
100g long-grain rice
pinch chilli flakes
salt and pepper
1 400g can chopped tomatoes
1l water
250ml coconut milk
400g prawns, halved
juice 1 lemon
small bunch parsley, chopped

In a large saucepan heat the oil over low heat. Add the onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft.

Add the rice, chilli flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 mins.

Stir in the coconut milk. Bring to a simmer and then add the prawns. Simmer, stirring occasionally, until the prawns are just done, 3 to 5 mins. Stir in the black pepper, lemon juice, and parsley and serve.

Chicken and Broad Bean Pilaf

Yum, yum, yum, super simple one pot dish packed with flavour.

Chicken and Broad Bean Pilaf (from Hairy Dieters
(Serves 4)

75ml low fat natural yoghurt
juice 1/2 lemon
pinch cinnamon
15g chunk ginger, finely grated
4 skinless, boneless chicken thighs, cut into pieces
1 tsp oil
1 small onion, finely chopped
1 small courgette, diced
1 small piece of cinnamon stick
5 cardamom pods
1 tsp cumin
1/2 tsp pepper
175g basmati rice
300ml veg stock
250g broad beans, double podded
large bunch parsley, chopped
small bunch dill, chopped

Mix together the yoghurt, lemon juice, cinnamon and ginger in a bowl. Season the chicken with, then add the pieces to the marinade in the bowl and leave for an hour.

Heat the oil in a sauce. Add the onion, courgette and spices then cook over a medium heat for a few mins until you can smell the spices. Add the chicken and stir for a couple of mins until it mixes well and starts to brown.

Add the rice and stir until well coated. Pour in the stock and season with salt. Bring to the boil, then turn down the heat to a gentle simmer, cover the pan and leave for 10 mins.

When the rice has been cooking for 10 mins, add the broad beans. Leave to cook for 5 mins, then turn off the heat and leave to stand for 5 mins. Fluff up the rice with a fork and turning it over gently so the broad beans mix well with everything else. Stir in the herbs, season with salt and pepper and serve.

Steamed Salmon and Lemongrass Pilaff

This was really delicious. Perfectly cooked. I added the veggies in at the same time as the salmon. Yum!

Steamed Salmon and Lemongrass Pilaff (from The Times)
(Serves 4)

1 stalk lemongrass, white part only, sliced
40g fresh ginger, peeled and chopped
2 garlic cloves
2 tbsp oil
salt
300g long-grain rice
750ml chicken stock
4 200g skinless salmon fillets, cut into 3cm pieces
handful coriander leaves
handful thai basil leaves
2 spring onions, thinly sliced
1 red chilli, thinly sliced
soy sauce, to serve

Place the lemongrass, ginger and garlic in a small food processor and process until the mixture is finely chopped.

Heat the oil in a large heavy-based saucepan over a medium heat. Add the lemongrass mixture and salt and cook, stirring, for 4 mins.

Add the rice and stir to combine. Add the stock and bring to the boil. Cover with a tight-fitting lid and reduce the heat to low. Cook for 12 mins.

Place the salmon on top of the rice mixture, cover and remove the pan from the heat. Allow to stand for 6 mins. Top the pilaf with coriander and basil leaves, spring onions, chilli and soy sauce to serve.

Chicken and Runner Bean Paella

It's a while since I made paella and I love it. I had some runner beans to use up so this was a must. I changed the original recipe a bit, but adding in some chorizo and courgette.

Chicken and Runner Bean Paella (from Good Food Magazine August 2014)
(Serves 4)

2 tbsp olive oil
2 onions, chopped
4 garlic cloves, sliced
8 skinless chicken thighs
150g chorizo, chopped
1 medium courgette, chopped
1 large red pepper, deseeded and chopped
225g paella rice
1 tbsp sweet paprika
100ml dry white wine
850ml hot chicken stock, stirred with 2 large pinches saffron
350g runner beans, strings removed, then sliced into chunks
200g uncooked large king prawns

Heat the oil in a large frying pan, add the onions and garlic, and fry for 5 mins. Push the onions over to one side, add the chicken and chorizo and cook for 10 mins, turning occasionally, until the chicken is nicely coloured. After 5 mins add the courgette and pepper.

Stir in the rice and paprika, then pour in the wine. Let it sizzle a bit, then stir in the saffron stock. Add the beans, and cook, stirring occasionally, for 15 mins until the rice is tender and has absorbed most of the stock. If it starts to look dry, add a splash more stock.

Add the prawns for the final few mins, if using, until they turn from grey to pink. Season generously and allow to stand for 1-2 mins before serving.

Mushroom, Wild Rice and Feta Salad

I apologise for the slightly haphazard nature of posting currently. I am on school holidays and things tend to get slightly erratic over the summer, I've been to Spain and I am currently in the Isle of Wight (this post is scheduled) and then Northumberland. Other things have also conspired against me and I haven't been doing a lot of cooking, I've sort of lost my mojo a bit. I'm hoping once things get sorted and at least a semblance of normality returns that normal service will resume, until then bare with me.

I made this salad right at the beginning of the holidays. It's one I have been wanting to make for ages but I had to wait until British asparagus season rolled around. It's a lovely flavourful salad, which takes a bit of effort but not too much, perfect for a lazy weekend. I topped it with a poached egg that needed using but it's just a lovely without.

Mushroom, Wild Rice and Feta Salad (from Closet Cooking)
(Serves 4)

200g basmati and wild rice
2 tbsp oil
1 onion, diced
2 cloves garlic, chopped
225g mushrooms, cleaned and sliced
salt and pepper
450g asparagus, trimmed and cut into bite sized pieces
2 tbsp chopped dill
3 tbsp balsamic vinaigrette
salad leaves
40g feta or goat cheese or blue cheese, crumbled

Preheat the oven to 200C.

Bring a an of water to the boil and add the basmati and wild rice. Cook according to packet instructions.

Heat 1 tbsp of oil in a pan. Add the onion and saute until tender, about 3-5 mins. Add the garlic and saute until fragrant, about a min. Add the mushrooms and saute until just going golden brown, about 10-15 mins, season with salt and pepper.

Meanwhile, toss the asparagus in the oil along with some salt and pepper. Spread the asparagus out in a single layer on a baking tray and roast in the oven for about 10 mins or until tender.

Mix the rice, mushrooms, asparagus, dill and balsamic vinaigrette together.

Divide the salad leaves between 4 bowls. Top with the mushrooms and wild rice followed by the roasted asparagus. Sprinkle the feta on top.

Secret Recipe Club: Creamy Brown Rice, Mushroom, Chicken, and Spinach Bake

It's time for Secret Recipe Club! This month I had Jessie, from Jessie Weaver: The Vanderbilt Wife. She is a stay at home mum to 3 kids in Chattanooga and she also works as a freelance writer. She says that she is an awful housewife but her blog is full of useful information and delicious recipes.

I decided to make her Creamy Brown Rice, Mushroom, Chicken, and Spinach Bake. I made a few tweaks adding in asparagus as it's in season and using mozzarella instead of parmesan. The dish was delicious and I have never cooked rice this way before, so it was new and fun experience for me and it came out perfectly. Yum!

Creamy Brown Rice, Mushroom, Chicken, and Spinach Bake (from Jessie Weaver)

(Serves 4-6)

830ml chicken stock, divided 

280g uncooked brown rice 

450g chicken, cooked and shredded or cubed 

1 tbsp butter 

1 onion, diced 

450g chestnut mushrooms, sliced 

4-5 stems fresh thyme, leaves stripped 

salt and pepper 

100g spinach leaves 

2 tbsp cornflour

250ml cream or creme fraiche

1 ball mozzarella, sliced 

Preheat the oven to 180C. 

Spread the uncooked rice in the bottom of a 23 x 33 cm pan. 

Bring 580ml of stock to a boil in the microwave or on the stovetop; pour over the rice. Cover the dish tightly with a double layer of foil. Bake for 30 mins. 

Meanwhile, melt the butter in a large frying pan. Add the onion and cook for five mins, until soft. Add the mushrooms and cook a few more mins, until golden brown. Then add the salt, pepper, and thyme leaves and stir to combine. Add the spinach leaves to the mushroom mix and cook until they are wilted. Pour in the remaining 250ml of stock and add the chicken to the frying pan and simmer for a few mins. 

In a small bowl, mix together the cornflour and 1 tbsp of cream. Add the remaining cream to the frying pan, stirring well, then add in the cornflour slurry. Bring to a low boil and let it cook for a few mins until the sauce is thickened. 

Pour the mushroom mixture evenly over the rice and lay over the mozzarella. Recover with the foil and cook for another 30 mins, until the rice has absorbed the liquid. Remove the foil for the last 10 mins of cooking time to allow the cheese to go golden. Serve.

 

An InLinkz Link-up

Prawn Moqueca with Coriander Rice

This has the most extraordinary tasting sauce, it is totally out of this world and yet it was actually really easy to make. The rice is a bit of a faff but a rice cooker helps this enormously. I completely recommend making this dish it was just so good.

Prawn Moqueca with Coriander Rice (from The London Foodie)

Serves 6

750g large fresh prawns, peeled and deveined
2 tbsp light soy sauce
½ tsp black pepper
2 garlic cloves, crushed
1 lemon, juice
400g tin chopped tomatoes
1 onion, finely chopped
2 tbsp olive oil
1 tsp paprika
400ml coconut milk
1 red chilli, deseeded and finely chopped

For the coriander rice:
450g japanese short-grain white rice
600ml water
2 tbsp extra virgin olive oil
1 tbsp salt
8 tbsp coriander, finely chopped
½ lemon, juice and zest
2 garlic cloves, crushed

Cook the rice according to packet instructions either on the stove or in a rice cooker.

Once the rice is cooked and before fluffing it, make a green coriander salsa by mixing the olive oil, salt, juice and fine zest of a lemon, crushed garlic cloves and finely chopped coriander in a bowl. Fold the coriander salsa into the cooked rice.

In a bowl, add the prawns, the light soy sauce, the lemon juice and garlic, mix well, cover and marinade for 15 mins.

In a medium-sized cast iron pan, fry the chopped onion on a low heat until softened, about 5 mins. Add the paprika, 2 tsp of salt and the chopped tomato and simmer, stirring occasionally, until most liquid has evaporated and the mixture is thick, about 10 mins.

Stir in the coconut milk and finely chopped red chilli to the thickened tomato sauce, bring to the boil, then add the prepared prawns and its marinade, and cook until the prawns have gone lightly pink, about 1-2 mins.

Kippers with Spiced Rice and a Poached Egg

This is a slightly different way of making kedgeree, using kippers instead of smoked haddock and poached instead of boiled eggs. It was very tasty, although be careful of all those little bones kippers seem to hide, they are such a pain!

Kippers with Spiced Rice and a Poached Egg (from Good Food Magazine January 2003)
(Serves 4)

2 plump kippers, about 650g total weight
2 tsp coriander seeds
2 tsp cumin seed
½ tsp black peppercorns
seeds from 2-3 cardamom pods
good pinch of saffron threads or ¼ tsp turmeric
1 dried red chilli or 1 tsp crushed chilli flakes
2 tbsp oil
50g butter
1 medium onion, chopped
225g basmati rice
600ml fish stock or water
1-2 tbsp chopped fresh coriander
4 eggs

Put the kippers in a pan, cover them with hot water and simmer for 2 mins. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.

Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large pan and cook the onion until soft. Tip in the rice and cook for 2-3 mins, stirring occasionally, then add the crushed spices and cook for another 2-3 mins.

Pour in the stock or water and bring to the boil, then cover and simmer for 10 mins until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.

Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 mins. At the same time, poach the eggs for about 2-4 mins until the whites are just cooked but the yolks are soft. Divide the rice between 4 bowls and top with a poached egg.

Mango Turkey Biryani

With the Thanksgiving leftovers I made 3 dishes. None of which used very much turkey, this one has just 50g per person in it, but all are a brilliant way to use up the leftovers. This once again used ingredients I already had in the cupboard alongside the turkey and it was really tasty. If you want a bit more spicy add more curry powder.

Mango Turkey Biryani (adapted from Fuss Free Flavours)
(Serves 4)

1 tbsp oil 
1 onion, chopped 
2 cloves garlic, chopped 
1 tbsp curry powder 
½ tsp cumin seed, lightly crushed 
½ coriander seed, lightly crushed 
½ tsp ground turmeric 
3 cardamon pods 
250g basmati rice 
200g cooked turkey or chicken, chopped 
550ml chicken or turkey stock 
2 heaped tbsp mango chutney 
120g frozen peas and corn 
juice 1 lemon 
2 tbsp chopped coriander 

Heat the oil in a pan and add the onion and garlic, cook for about 5 mins until translucent. Add the garlic, curry powder, cumin, coriander seeds, turmeric and fry for another min until fragrant. Add the rice and turkey and stir. Pour over the stock and stir in the mango chutney. Season with salt and pepper. 

Bring to the boil and then turn the heat right down and leave to cook for 25 mins. 5 mins before the end of cooking stir in the peas, corn and the lemon juice. Once cooked stir in the coriander and serve.

Daring Cooks October 2015: Makloubeh

For the month of October, Sawsan from chef in disguise challenged us to prepare a rice based main meal that represents our own culture, or one from a cuisine that we would like to explore.

So surprise surprise mine didn't turn out quite as planned! I'm not sure the English have many rice based dishes, the only one that comes to mind is Kedgeree and that's an Anglo-Indian hybrid type thing. So I settled for one of the dishes suggested. I made Makloubeh, which I had never made before, that I think is the beauty of Daring Cooks, that it makes me try things I would never normally come across. This was a beautiful dish, really flavourful. I used goat meat instead of beef as I already had some in the freezer and it was meltingly tender. I did however manage to burn the rice in the bottom of the pan, I suspect because my heat was a little too high. So I then spent a while trying to clean the pan! nonetheless this was a delicious dish.

Makloubeh

Servings: 6 

Cooking time: 1 hour and 30 minutes 

Ingredients 

3 cups (600 g) short grain rice 

1 head cauliflower 400 grams beef cut into cubes 

1 medium onion chopped 

1 teaspoon (2.6 g) all spice 

1/2 teaspoon (1.3 g) cinnamon 

1/2 teaspoon (1.3 g) cardamom 

3 teaspoons (17 g) salt 

3 tablespoons (45 ml) olive oil 

To cook the beef 

10 whole all spice berries 

10 cardamom pods 

1 stick cinnamon 

2 liters (2000 ml ) water 

Toasted nuts and chopped parsley for decoration (optional) 

Directions: 

1.Wash the rice and soak it in some warm water for 15-20 minutes then drain it, discard the water. 

2.Cut the cauliflower into florets and then fry it until golden brown (You can brush it with oil and grill it if you want a healthier version) 

3.In a pot add the beef cubes, onion , whole all spice, cardamom pods and cinnamon stick and then add 2 liters of water to 

4.Cook until the meat is done (you can do this in a pressure cooker to save time, if you use a pressure cooker 3-5 minutes after it starts to whistle is more that enough) reserve the water, you will use it to cook the rice in it 

To assemble the makloubeh:

1.In the pot you will cook it in start by adding the olive oil followed by a thin layer of rice. 

2.Arrange the beef on top of it and fill the gaps with rice 

3.Add a layer of cauliflower,then top with half of the remaining rice then another layer of cauliflower, then the remaining rice 

4.Sprinkle the salt, all spice, cinnamon and cardamom on top 

5.Add enough of the chicken broth for it to submerge the rice and rise by 1-2 cm (around 6 cups) 

6.Cook on very low heat, covered for 30-40 minutes (we are cooking on low heat because we don’t want it to boil and bubble because if it does it will spoil the arrangement of the layers) Note: You can place a small plate on top of the last rice layer to help keep things in place 

7.Allow to cool in the pot for 20-40 minutes this will help the layers hold together a little 

8.Place your serving dish on top of the pot and flip the pot. You may tap the bottom of the pot gently to help the makloubeh slide off. 

9.Decorate with toasted almond and chopped parsley and serve it with yogurt or a simple salad

Sorrel Rice Bowl with a Poached Egg

This is such a simple but effective meal and absolutely delicious with the hit of lemony peppery sorrel, which I love and which I grow in the garden.

Sorrel Rice Bowl with a Poached Egg (from Epicurious)
(Serves 4)

250g brown rice
large handful sorrel
4 tbsp olive oil
salt and pepper
1 tbsp white vinegar
4 large eggs
4 radishes, very thinly sliced
2 tbsp fresh lemon juice, divided
1/2 preserved lemon, finely chopped
1 tbsp chopped dill, plus more for serving
60g feta, crumbled
Hot sauce

Bring a pan of water to the boil and cook the rice according to packet instructions.

Put the sorrel, oil, and 1 tbsp of water into a food processor and blitz until smooth; season with salt and pepper.

Meanwhile, bring another pan of water to the boil; reduce the heat so the water is at a gentle simmer and add the vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with the remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 mins. Using a slotted spoon, transfer eggs to paper towels as they are done.

Toss the radish with 1 tbsp lemon juice in a small bowl; season with salt. Toss the rice, preserved lemon, 1 tbsp dill, remaining 1 tbsp lemon juice, and the sorrel purée in a medium bowl; season with salt and pepper.

 Serve the sorrel rice topped with poached eggs, radish, feta, hot sauce, and more dill.

Jamie's 15 Minute Meals: Killer Kedgeree, Beans, Greens and Chilli Yoghurt

This is, I think, the first of these 15 minute recipes that I have been really disappointed with. The fish didn't cook in time and the eggs were only just cooked. Also the flavours were just, well, disappointing, it didn't taste much of curry and the greens didn't really add anything to the dish. Not one i'll be bothering to make again.

Killer Kedgeree, Beans, Greens and Chilli Yoghurt
(from Jamie's 15 Minute Meals)
(Serves 4)

Kedgeree
2 large eggs
4 bay leaves
450g undyed smoked white fish fillets
1 thumb-sized piece of ginger
1 fresh red chilli
1 bunch spring onions
1 bunch fresh coriander
2 heaped tsp mustard seeds
2 heaped tsp tumeric
oil
2 x 250g pack cooked brown rice
300g frozen peas
1 lemon

Greens
200g green beans
1 big bunch chard
1 tbsp extra-virgin olive oil
1/2 lemon

Yoghurt
3 tbsp fat-free natural yoghurt
1 tbsp sweet chilli sauce
1/2 lemon

Ingredients out, Kettle boiled, Large frying pan, high heat, Large casserole pan, medium heat, Medium lidded pan, medium heat.

Fill the frying pan with water, add the eggs, bay leaves and smoked fish, then reduce to a simmer. Refill and boil the kettle. Finely chop or slice the peeled ginger, chilli, trimmed spring onions and coriander (reserving a few leaves). Put the mustard seeds and tumeric into the casserole pan with 1 tbsp of oil, and when they pop, scrape in the chopped veg from the board, stirring regularly.

Line the beans up and cut off the stalks, put into the medium pan with a pinch of salt, then cover with boiling water and the lid. Line up the chard leaves, cut off and slice the stalks. Add the stalks to the beans. Stir the cooked rice, peas and the juice from 1 lemon into the casserole pan. Add the chard leaves to the beans for a min. Ripple the yoghurt, chilli sauce and the juice of /2 lemon together in a bowl.

Drain the greens and leave to steam dry. Use a fish slice to remove the smoked fish from the pan, flake into the rice, discarding the skin, stir and mix up, then season to taste. Peel the eggs under the cold tap and cut into quarters, place around the kedgeree pan and scatter over the reserved coriander leaves. Dress the greens on a board with the extra virgin olive oil and lemon juice, then season to taste and serve.

Wasabi Dressed Salmon and Basmati Salad

Lovely oily fish salad, really flavourful and I loved the heat of the wasabi.

Wasabi Dressed Salmon and Basmati Salad (from Delicious Magazine)
(Serves 4)

3 tbsp light soy sauce
¾ tsp wasabi paste
6 tbsp lime juice
1 tbsp caster sugar
450g salmon fillets
150g basmati and wild rice
150g pack green beans, trimmed and halved
4 spring onions, trimmed and sliced
20g mint, leaves picked and finely chopped

Preheat the oven to 190°C. Mix together the soy sauce, wasabi, lime juice and sugar and set aside.

Season the salmon, put on a foil-lined baking sheet and bake for 8-10 mins or until just cooked. Put in a snug-fitting shallow dish, pour over half the dressing and set aside to cool.

Meanwhile, bring a large pan of water to the boil, add the rice and cook according to packet instructions, adding the beans for the last 3 mins of cooking time. Drain. Cool under cold running water and drain again.

Tip the rice and mangetout into a large bowl, add the spring onions, mint and remaining wasabi dressing and mix. Add the cooled salmon and its dressing, and mix gently. Season and serve.

Jambalaya

I have been wanting to make jambalaya for ages but it kept getting knocked of my meals plans in favour of other things. However, I am so glad I finally made it, it was delicious. You could pretty much add any meat to this, I think chicken would work well, but I liked the spiciness of the chorizo.

Jambalaya (from Amazing Grains by Ghillie James)
(Serves 4-6)

2 tbsp oil
175g cooking chorizo, cut into chunks
275g ham, cut into chunks
1 onion, peeled
5 whole cloves
2 sicks celery, finely sliced
1/2 heaped tsp dried oregano
1 tsp thyme leaves
1/2 green pepper and 1/2 red pepper, cut into chunks
2 garlic cloves, crushed
2-3 pinches cayenne pepper
350g long grain rice
1 1/2 tbsp tomato puree
2 bay leaves
125ml white wine
1 400g tin chopped tomatoes
700ml chicken stock
200g cooked, peeled prawns
handful chopped parsley

Heat half the oil in a large saucepan or frying pan and add the chunks of chorizo and brown for 3-4 mins over a high heat. Add the ham and fry for a further 2 mins. Transfer to a plate.

Cut the onion into quarters. Keep one quarter with the end intact so that it doesn't break up. Use this quarter as a pin cushion for the cloves. Chop the remainder of the onion.

Add the remaining oil to the pan and fry the chopped and clove spiked onion, celery oregano and thyme for 6 mins or until soft. Add the peppers and fry for 2 mins before adding the garlic, cayenne pepper and rice. Toss over the heat then add the tomato puree and stir. Add the bay leaves, pour in the wine and simmer until the wine has evaporated, stirring over the heat.

Add the tinned tomatoes and stock, then return the ham and sausage to the pan. Stir, bring to the boil, then cover and simmer for about 15 mins or until half the liquid has evaporated and the rice is cooked. Add the prawns and stir, cook for 2 mins. turn off the heat, take out the clove spiked onion and the bay leaves and discard. Rest the rice for 5 mins, stir in the parsley and serve.

Multi Vegetable Paella

I realised when I got back from Paris that I hadn't had any veg at all whilst I was there. Plenty of salad but no veg. They don't really do veg and it's hard to get in restaurants anywhere unless you pay extra for a side dish. So when I got home I really went for the veg. I made Ottolenghi's multi veg paella which was so so good. Packed full of veg from peppers and fennel to artichokes and olives and it was just scrummy. I have had so much luck with this cookbook, all of the recipes I've made so far have worked out perfectly.

Multi Vegetable Paella (from Plenty - Ottolenghi)
(Serves 2-3)

3 tbsp olive oil
½ onion, finely chopped
1 small red pepper, deseeded and cut into thin strips 
1 small yellow pepper, deseeded and cut into thin strips
1 small fennel bulb, cut into strips 
2 garlic cloves, peeled and crushed
2 bay leaves
1/4 tsp smoked paprika
1/2 tsp turmeric
1/4 tsp cayenne
150g paella rice 
100ml sherry
1 tsp saffron strands
450ml boiling vegetable stock
salt
12 mini plum tomatoes 
5 small grilled jarred artichokes, quartered 
200g podded broad beans, blanched and skinned
15 pitted black olives
2 tbsp roughly chopped parsley
4 lemon wedges, to serve


Heat up the olive oil in a paella pan, or a large shallow frying pan, and gently fry the onion for 5 mins. Add the peppers and fennel and continue to fry on a medium heat for about 6 mins, or until soft and golden. Add the garlic and cook for a further min.

Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly for 2 mins before adding the sherry and saffron. Boil down for a min, then add the stock and teaspoon salt. Reduce the heat to the minimum and simmer very gently for about 20 mins, or until most of the liquid has been absorbed by the rice. Do not cover the pan and don't stir the rice during the cooking. 

Meanwhile, pour plenty of boiling water over the broad beans in a bowl and leave for a minute, then drain well and leave to cool down. Now squeeze each bean gently to remove the skin and discard it.

Remove the paella pan from the heat. Taste and add more salt if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and broad beans over the rice and cover the pan tightly with foil. Leave to rest for 10 mins. Take off the foil. Scatter the olives on top of the paella and sprinkle with parsley. Serve with wedges of lemon.

Squash Stuffed with Tex Mex Rice and Beans

This was really yummy again. The sweetness of the squash mixed with the spiciness of the chipotle paste worked really well together. This was kind of a southwestern style dish really yummy and filling.

Squash Stuffed with Tex Mex Rice and Beans (from Green Gourmet Giraffe)
(Serves 4-6)

2-3 small squash
1 tbsp olive oil
1 large leek, washed and chopped
250g brown basmati rice, cooked
2 tbsp chipotle sauce
100g cheese, grated
400g tin corn, drained and rinsed
400g tin black beans, drained and rinsed
1 tsp lemon juice

Bake the squash for about 1-2 hours at 180C until they feel soft, check after 1 hour. Chop off the top and scrape out seeds.

Fry the leek for about 10-15 mins until soft. Mix with the remaining ingredients and taste to check the seasoning.

Stuff as much stuffing as possible into the squash and put back into the oven and bake for about 30 mins. If you have remaining filling, bake in a greased oven dish until top is crispy..

Turkey and Broccoli Rice Bake

This is a lovely cheesy leftovers dish and perfect after thanksgiving or at any time as it could be made with leftover roast chicken. I love rice bakes and this was no exception really tasty and comforting on these long winter nights!

Turkey and Broccoli Rice Bake (from The English Kitchen)
(Serves 4-6)

250g long grain rice, cooked

3 mugs cooked turkey, chopped

2 mugs cooked chopped broccoli

1 tin condensed cream of chicken soup

2 dessert spoons of mayonnaise

2 stalks of celery, trimmed and chopped

1/2 medium onion, peeled and chopped

225g strong cheddar cheese, grated

salt and pepper

handful crushed round buttery crackers

Preheat the oven to 180C. Butter a large shallow baking dish. Set aside.

Stir together the rice, turkey, broccoli, soup, mayonnaise, onion and celery in a bowl. Add half of the cheese and stir again. Season to taste with some salt and pepper. Pour into the prepared baking dish. Cover tightly with some foil.

Bake for 30 to 35 mins, until the rice is cooked and the casserole is bubbling. Remove from the oven, top with the remaining cheese and crushed crackers. Bake for a further about 10 mins until the cheese is nicely melted on top and it is lightly browned. Serve hot.  

Chicken and Snail Paella

I knew I was going to have to change a paella recipe as there weren't many out there for paella with snails in or they had a rabbit in too and those that I could find were American and I couldn't be bothered to convert. So I used a Jamie recipe for a relatively quick paella, most other took upwards of an hour and went from there. I changed the recipe quite a lot but it still came out rather tasty, lightly spiced full of veggies.

Chicken and Snail Paella (adapted from Jamie Oliver)

(Serves 6)

2 cloves of garlic, chopped

1 onion, chopped
1 carrot, diced
handful fresh flat-leaf parsley, chopped
70g snails
4 skinless, boneless chicken thighs, roughly chopped
1 tbsp oil
1 teaspoon sweet smoked paprika

1/2 tsp hot paprika

1 red pepper
1 tablespoon tomato purée
1 cube chicken stock
300g paella rice
100g frozen peas
100g green beans, chopped in half
1 lemon

Pour the  oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chicken and paprikas, and fry for around 5 mins, stirring regularly. Deseed and chop the pepper, then add with the snails to the pan for a further 5 mins.

Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of mins. Pour in 750ml of boiling water and add a pinch of salt and pepper. Put the lid on and bring to the boil, then reduce to a simmer for 15 mins, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. Stir in the peas and beans, replace the lid, and cook for a further 5 mins, or until hot. Season, scatter the parsley leaves over the paella, and serve with lemon wedges on the side for squeezing over.

Jamie's 15 Minute Meals: Ratatouille with Saffron Rice

The original of this recipe has fillet steak included in it too but I was in the mood for vegetarian, veg and lots of it. I had a cold and I was definietly craving Vitamin C!  I loved the flavurs coming out of this, it's amazing the difference an anchovy and a bit of balsamic can make!

 

Ratatouille with Saffron Rice (from Jamie's 15 Minute Meals)

(Serves 4)

 

1 courgette
1 small aubergine
2 mixed-colour peppers
1 red onion
1 heaped tsp harissa
2 anchovy fillets
2-4 cloves of garlic
700g passata
1 tbsp balsamic vinegar
½ bunch fresh basil
2 tbsp fat-free natural yoghurt

For the rice
1 mug (300g) 10-minute wholegrain or basmati rice
1 good pinch saffron
½ lemon

Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred. Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally. Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil. Squash in the unpeeled garlic through a garlic crusher and stir regularly

Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board. Add them to the casserole pan along with the passata and vinegar, and boil with the lid on for about 5 mins. Serve with the yoghurt and saffron rice.