recipe: Basmati Tomato & Ginger Rice

I think I used too much ginger on this recipe, so if you are not as keen on it as I am, refrain!! It was quite spicy, good for me, and for whoever loves this little root, but maybe you can use less of it... Anyway, its a good easy recipe, that would work great for a cold winter night.

Serves 4:
1 cup basmati rice, 3 garlic cloves crushed, 4 cm piece ginger grated (refrain people, refrain), 1 onion chopped, 2 tsp ground coriander, 2 tomatoes, 1/2 tsp dried chili flakes, 2 tsp olive oil, salt and pepper and some coriander sprigs to top with

1. Heat the oil in a sauce pan, add onion, garlic and ginger and cook stirring for about 5 minutes;
2. Add ground coriander, tomatoes and chili and cook for another 3 minutes. Add rice and stir to coat. Add 2 1/2 cups of water and stir well. Bring to a boil, reduce heat, cover and simmer for about 10 minutes or until rice has cooked through;
3. Season with salt, divide among plates, top with some coriander sprigs and serve.

recipe: Fragrant Lamb Pilaf

This one is a definite winner! At least for me...really easy, and quite comforting. You can use Lean Beef mince instead if you don't like lamb. For 4 serves (or more):

500g lamb mince, 1 brown onion, 2 tbs olive oil, 1 tbs ground cumin, 1 tbs moroccan spice, 6 dried apricots, 2 oranges, 2 chicken stock cubes, 1 1/2 cups long grain rice, chopped mint, salt & pepper, flaked almonds

1. Heat the oil in a large sauce pan, fry the onion until it's golden;
2. Add the mince breaking it with a wooden spoon;
3. Add the spice, chopped apricots, rice and the juice of 2 oranges. Stir. Add the water and the stock cubes.
4. Cover in low/medium heat and let it cook until the rice is done; (Stir it occasionally so it doesn't stick to the bottom)
5. When ready, add the chopped mint and adjust the salt;
6. Serve topped with flaked almonds;


Yummmm!!!

recipe: Laura's Special Rice

This recipe seems as old as I am and it was my first favourite dish ever when I was a kid, I use to have it in a little restaurant in Odemira (Alentejo, Portugal) and forced my mother to make it for me. When she asked how, I (who must have been 5 or 6 years old) promptly told her in a very proper way the recipe from the top of my head! I was no culinary genius as you will notice soon when you read the recipe, but I thought I was so smart back then and today, this continues to be one of my favourite dishes.

Serving 4:

1 1/2 cups uncooked basmati rice, 4 eggs, 3 tuna cans, olive oil, 2 garlic cloves, 1 brown onion, 1 green capsicum, 6 small tomatoes, 1 can of diced tomatoes, dry oregano

1. Cook the rice in salted water. When ready, transfer to a colander, wash and drain;
2. Heat some olive oil in a large sauce pan, add the chopped garlic cloves and onion and cook in medium heat for about 5 minutes;
3. Chop the capsicum and add to the sauce pan, cooking for another 5 minutes;
4. Add the chopped tomatoes, cooking for 5 minutes and finally, add the diced tomatoes from the can;
5. Let the sauce cook for a while until the vegetables are soft. Remove from heat and blend everything together with a mixer. Transfer back to the pan, add salt to taste and some oregano. Your tomato sauce is ready.
6. Put the eggs in a small bowl, mix them all together with a pinch of salt and cook them in a frypan (basically make scrambled eggs!);
7. Now you can start assembling: Get a small bowl and pack about 2 spoons of cooked rice on the bottom, next add 1/4 of the egg mixture and you have your second layer, next another 2 spoons of rice, 1/4 of the tuna (previously drained) and finally top with enough rice to cover it all.
8. Place a plate on top of your bowl, turn everything around carefully and remove the bowl. Top with the tomato sauce and voilla!