Entries in rice (25)


chipotle chicken with chorizo rice and lime yoghurt

this meal was inspired by a recipe in my new diana henry book a bird in the hand, every uses chicken in every recipe. as is the case with so many diana henry recipes, this is a dish with bold flavours used in exciting ways – the chicken is marinated with spicy chipotle paste and lime juice; the brown rice has sweetness from roasted tomatoes, chorizo and slow-cooked red peppers and spring onions; the avocado and yoghurt flecked with lime zest add freshness.

while this is based on diana henry’s recipe, it is also quite different - i left my chicken on the bone and roasted it rather than frying, which meant that i could just add my halved tomatoes to the roasting dish and allow them to pick up the chicken-chipotle flavours, rather than basting them with a separate harissa and balsamic dressing - having said that, it is a great way to cook tomatoes and boost their flavour; i’ve been using this technique (which was in an earlier book of hers) for many years now and still love their flavour and versatility.

nor did i use the quinoa suggested in the recipe, preferring brown rice; the slow-cooked red pepper and spring onions were also variations on the original, which used spinach and left the spring onions raw. greek yoghurt instead of crème fraiche was the final change, but a much more inconsequential one.

despite all of this, the deliciousness of the meals was very much a testament to the original recipe and i’m looking forward to exploring the book further.

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coconut, coriander and pineapple rice


having made the coconut-lime pork and black bean chilli, which calls for pineapple juice, i had a small tin of pineapple rings left to use up. i wanted to cook confit duck and thought this would be a good pairing with the pineapple, given duck’s affinity for fruit (oranges and cherries are the more obvious choices, i think). i decided to take asian inspiration and make a coconut, coriander and pineapple rice.

jasmine rice cooked in coconut milk with a pinch of salt and, in some cases, a bit of sugar seemed to be the most common approach and the end result was pretty good. i omitted the sugar, partly because i was adding pineapple chunks, but also because i didn’t think any extra sweetness was needed. the quantities below gave me a rich coconut flavour and the rice absorbed all the liquid so it had a nice fluffy texture.

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ofm top twenty: stir-fried minced beef with chillies and holy basil

david thompson’s thai food was a fantastically well-received cookery book and one that i continue to be tempted to buy . however, this recipe within the ofm top twenty for stir-fried minced beef with chillies and holy basil comes from his book about thai street food (which is also on my list of books i’d like!) and is quite simple as a result, with ingredients are easy to track down.

so how did i get on?

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ofm top twenty: mascarpone rice with blueberries


i have to confess, i do love rice pudding. both hot and cold, traditional versions with minimal flavourings (although i do have a preference for eating them with a combination of evaporated and condensed milk, rather than the traditional and more austere option of jam!) as well as those with more exotic flavours such as rose or orange blossom water. so, i was delighted to see this nigel slater recipe for mascarpone rice with blueberries within the ofm top twenty.

so how did i get on?

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frugal food

when i was cooking for the fundraiser i was keen to avoid waste and this bacon and mushroom risotto, while not particularly beautiful to look at, was the final stage of that.

i used bacon scraps which came from the grilled bacon we served with burgers plus the stalks from the mushrooms which i’d roasted for the veggie burgers and also added the mushroom juices that were released when i roasted them to my stock. a handful of parmesan and some sage from the garden were the finishing touches to a rich and flavoursome dish.