15 June 2017

Risotto takes a holiday

Risotto lives in Italy, but sometimes likes to take a holiday.  Sometimes he heads to Spain and calls himself Paella (the Costa del Sol is a favourite spot).  A few years back he took a trip to Mexico, where the locals nicknamed him Chimichanga.  He's even done the odd world cruise, under the moniker Pilaf.  But this time Risotto decided to take a trip somewhere new, somewhere exotic.  India, where he called himself Biryani.  

Biryani, a word of Persian origin, is a mixed rice dish which was developed by Muslims living on the Indian subcontinent during medieval times.  Nowadays you'll find variations of biryani as a part of cuisines throughout the Arab world and South-East Asia (as well as India, of course!).  This recipe is derived from Annabel Langbein's collaborative website 'We Are What We Eat' and it was tasty!  The smell as well, as it cooked, was heavenly!  

1 cup plain, unsweetened yoghurt (I used Gopala full cream, delish!!)
2 tsp curry powder
1 lemon - finely grated zest AND juice
1/2 cup (or a little more) chopped coriander
1 tsp each salt and pepper
500 g skinless, boneless chicken thighs, chopped into 2 cm chunks

1.5 cups basmati rice 
2 cloves garlic, crushed
1-2 tbsp ginger, finely grated
2 tsp ground turmeric
salt and pepper

1 tbsp butter
1 cup frozen peas
2.5 cups chicken stock

extra coriander, sliced almonds - to serve
  1. Mix together all marinade ingredients, stir chicken through and put in fridge (covered) for an hour or so (half an hour will be fine too, but I prefer to prep earlier in the day, so mine sat in the fridge for about 5 hours).  
  2. Rinse rice in sieve (I think this is to rinse off some of the starch?).  Mix rinsed rice with garlic, ginger, turmeric, salty and pepper.  
  3. Melt butter in large frypan or pot.  When sizzling layer half the rice mixture, peas, chicken + marinade, followed by the remaining rice.  
  4. Pour over stock and bring to the boil.  Once boiling cover and reduce heat to low for 20 minutes.  
  5. If liquid not reduced after 20 minutes, remove cover and increase heat - let it burble away until reduced to a risottoy-looking meal.  
  6. Serve with coriander and almonds, and a little extra yoghurt, if you like.  
NB: Photo credit must go to Annabel Langbein's food photographer - I forgot to take one! 

14 June 2017

When the moon hits your eye, like a big shepherd's pie, it's amore...

Monday night.  Hunger is high.  Desire to do cook is low.  Who you gonna call?  Mince (busters).  Mince to the rescue!  

Monday afternoon, to be precise.  I decided to make a large pot of bolognese mince, figuring we could do any number of things with it when it came to dinnertime, with relatively little effort (as by dinnertime Mondayitis has usually set in).  We could have spaghetti bolognese, make a lasagna, eat with rice (or nachos!!), make a shepherd's pie...  

That's when it hit me - we had some hash browns in the freezer too.  Easiest meal EVER for the kids (and we actually made one for us too) - upside-down shepherd's pie, with a sour creamy cheesy top.  

The key to the mince is to secret as many veges as you can into it - this batch had the usual onion, tomato and garlic, but also grated carrot, grated beetroot, finely chopped celery and some diced mushrooms.  Throw a later of peas in when making up the pie and you've got a vegeful meal for little ones and big ones alike.  

  1. Make batch of mince (about 500 g mince will do, bulked up with whatever vege you like.  I like to cook ours with a combo of tomatoes (frozen from summer, or a tin), chicken stock (a good cup), worcestershire and BBQ sauces and tomato paste.  
  2. Place a layer of frozen hash browns on bottom of dish you're going to use (a lasagna dish works well).  Scatter a later of peas over this, followed by a good layer of mince.  
  3. Mix together grated cheese and sour cream.  Spread this over mince.  Scatter with a little more grated cheese (to fill any gaps).  Sprinkle with seeds (I used chia and sunflower).  
  4. Bake for about 30 mins (or until golden and bubbling) in oven at 180 degrees celcius (160 fan-forced).  
NB: Finely chopped broccoli would also work really well in this - just scatter along with the frozen peas.