Mexican Red Rice

This rice dish is full of flavour and texture and is great side for almost any savoury Mexican dish or just on its own with avocado and tangy salsa.

MEXICAN RED RICE

Ingredients:

2 tablespoons vegetable oil

1 medium onion, finely chopped

1-1/2 cups uncooked long grain white rice

3 cloves garlic, minced

2-1/2 cups vegetarian/chicken stock (from the cubes is just fine)

400g passata/canned chopped tomatoes

1 teaspoon chilli powder

1/2 cup frozen petits pois

salt to taste

chopped spring onion/coriander for serving (optional)

Method:

  1. In a medium-sized saucepan, heat oil over medium heat. Add the chopped onion, sauté for a few minutes or until softened and translucent.
  2. Add the dry rice and continue cooking, stirring frequently, for about 5 minutes or until rice becomes a golden brown colour. Do not allow the rice to burn. Add the garlic to the rice and cook for one more minute.
  3. Add the passata/chopped tomatoes, chicken stock, petit pois, chilli powder and salt, mix well, lower heat and cover with a lid.
  4. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

 

 

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Open Grilled Sandwich with Apple & Cheese

My Mum used to make this on Sundays for breakfast. What a treat it was, sweet apple slices make a simple grilled cheese sandwich taste gourmet.

OPEN GRILLED SANDWICH WITH APPLE & CHEESE

Ingredients:

(All quantities are flexible)

Preferably whole grain bread, sliced

sweet apple, sliced

mature cheddar, grated or sliced

black pepper

Method:

  1. Place the slices of bread on baking sheet.
  2. Top with sliced apple and grated cheddar cheese, few twists of black pepper on top.
  3. Place it under the grill until cheese has melted,  approx. 2-3 minutes or until it’s golden and bubbling.

Chipolatas with Caramelised Onions and Cranberries

Following Nigel Slater TV advice, with a few improvisations, I’ve been using up all remains of  Christmas (and the freezer). It takes very little effort to prepare, but tastes very festive and special.

CHIPOLATAS WITH CARAMELISED ONION AND CRANBERRIES

(Adapted from N. Slater recipe)

Ingredients:

1-2 tablespoons olive oil

2-3 red onions, thinly sliced

1 pack of your preferred chipolatas

150g fresh cranberries

2 tablespoons cranberry jam

splash of red wine (optional)

pinch of cinnamon

handful of fresh spinach

Method:

  1. Heat the oil in a large, heavy-based frying pan over a low heat. Add the onions, stir to coat the onion in the oil. Cover the pan and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from burning.
  2. Add the chipolatas, increase the heat a little and continue to cook about 15 minutes or until the meat is almost cooked.
  3. Add the fresh cranberries, pinch of cinnamon, cranberry jam and splash of wine, if using. Mix well to coat everything evenly, cover with lid and cook for another 10 minutes.
  4. At the end of the cooking mix in some fresh spinach, give another minute or two, taste for seasoning, serve with some hearty bread or with puy lentils.

 

Veggie Shepherd’s Pie with Sweet Potato Topping

I could’ t recommend this veggie version of shepherd’s pie enough. I first tried it when I had to prepare a dinner  for a few vegetarians some time ago. Since then it became my choice of preference, even over meaty version. Addition of the red wine is a must!

VEGGIE SHEPHERD’S PIE WITH SWEET POTATO TOPPING

(adapted from BBC Good Food collection)

Ingredients:

1 tablespoon olive oil

1 large onion, finely diced

2 large carrots, finely cubed

2 celery sticks, finely cubed

2 tablespoons thyme, chopped

200ml red wine

400g can chopped tomatoes

2 vegetable stock cubes

400g cooked green/puy lentils (alternatively 1x410g canned lentil)

About 1kg sweet potatoes, peeled and cut in chunks

25g butter

85g mature cheddar, grated

Method:

  1. In a large frying pan, heat the oil, then fry the onion until golden. Add the carrots, celery and thyme,  continue to cook for a few more minutes. Then pour in the wine, 150ml of water and the tomatoes, sprinkle the stock cubes and simmer for 15 minutes. Tip in the lentils and simmer for another 10 minutes.
  2. Meanwhile boil the sweet potatoes for 15 minutes or until cooked, drain well and mash with the butter, season well to taste.
  3. Pile the lentil mixture into a pie oven-proof dish, spoon the mash on top, sprinkle over with the grated cheese and some extra thyme if you wish. At this stage, pie can be covered and chilled for 2 days, or frozen for up to a month.
  4. If you are cooking straight away, heat the oven up to 180C. Cook for 20 minutes if cooking straight away, or for 40 minutes from chilled. In both cases cook until golden on the top and hot  and bubbly all the way through. Serve with green veggies of your choice.