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Roasted Tomato and Pancetta Rice Salad

Posted in Cooking, Family, Friends, Life, People, Personal, Random, Recipe with tags brown sugar, cloves, pancetta, parsley, pine nuts, rice, roasted, salad, Tomatoe, vegetable stock on July 13, 2010 by Mandy

INGREDIENTS

1 x 500ml pack Real Stock- Vegetable
1 1/2 cups long grain & wild rice blend
1 x 250g punnet cherry tomatoes
1 red onion, cut into wedges
2 tbsp olive oil
2 tsp balsamic vinegar
2 garlic cloves, crushed
10 thin slices pancetta
1/3 cup pine nuts, toasted
2 teaspoon brown sugar
1/3 cup chopped parsley
1/2 cup shredded basil
Grated zest and juice of 1 lemon

METHOD

1. Preheat oven to 180°C.

2. Add Campbell’s Real Stock and rice to a large saucepan and bring to the boil. Cover, reduce heat to the lowest setting, and cook for 12-14 minutes. Remove from heat and let stand for 5 minutes until water is absorbed and rice is tender.

3. Combine oil, vinegar and garlic, add tomatoes and onion and toss. Place cherry tomatoes and onion onto non-stick baking tray (or a baking tray lined with non-stick baking paper) and drizzle with any remaining vinegar mixture. Bake in preheated oven for 15-20 minutes or until tomatoes have split and wilted slightly and onions are lightly browned.

4. Meanwhile cook pancetta under a preheated grill until crisp. Allow to cool, then tear into pieces.

5. Place cooked rice in a large bowl. Add tomatoes, onions and any remaining pan juices. Add pancetta, pine nuts, sugar, parsley, basil and lemon rind and stir gently to combine. Pour over lemon juice and toss gently. Serve warm.

6. You can just use 1 1/2 cups long grain or basmati rice. If can’t find the blend use 1 1/2 cup long grain and 1/4 cup wild rice.

TIP: For a vegetarian option omit pancetta and add 1 x 400g can chickpeas rinsed and drained.
To make a main meal salad add either some sliced smoked or grilled chicken breast or some canned tuna or salmon slices.

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NASI GORENG

Posted in Cooking, Family, Friends, People, Random, Recipe with tags chicken breasts, chicken stock, ginger, Nasi Goreng, onions, pesto, prawns, rice on July 11, 2010 by Mandy

Nothing looks more impressive than a large platter of Nasi Goreng. It can be a very economical dish, depending what you add to it: Make it more luxurious by adding prawns, keep it vegetarian, or use leftover meat, fish or poultry. I prefer to put some veggies in for color too. Use a wok or very large frying pan for easy cooking.

2 cups (500 ml) rice
5 cups (1¼ litres) water
4 sachets Concentrated Liquid Fish Stock
OR 4t (20ml) Chicken Stock Powder
4 T (60 ml) canola oil
4 onions, sliced
2 chicken breasts, cut into strips
4 cloves of garlic, chopped
2 T (30 ml) Coriander Pesto
1 t (5 ml) grated ginger
1 to 2 red chillies, finely chopped
4 T (60 ml) soy sauce
200 g cooked prawns, peeled (optional)
6 eggs, fried in butter
Any vegetables for color

Cook the rice in the water with the stock for 15-20 minutes. Once cooked, allow the rice to cool.

Stir-fry the onions in the oil until beginning to brown. Add the chicken breast strips and continue cooking over a high heat until the chicken is just done, no more than 5 minutes.

Lower the heat and add the garlic, Coriander Pesto, ginger, and chillies. Sauté for one minute to develop the flavours. Add the soy sauce, cooked rice and the prawns. Warm through while stirring to prevent the rice from sticking. If you want, top the dish with fried eggs, dusted with Cajun Spice.

NOTE:

Any other diced meat or fish can be used instead of the chicken and prawns. Vegetarians can replace the chicken with cubed butternut and the prawns with feta cheese.

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LAMB CURRY

Posted in Cooking, Daily Life, Family, Friends, People, Personal, Random, Recipe with tags basmati rice, bay leaves, BUTTER, buttermilk, coconut cream, coriander, curry powder, ginger, Lamb curry, nutmeg, onions, peppercorns, rice, salt, tumeric, yoghurt on June 30, 2010 by Mandy

It is almost July and with the sudden icy weather that hit us during the past week – have decided to feature a Curry recipe. Normally served with rice but for those of you who are more aware of the waistline, it tastes just as good without. We normally did this in a 3 legged pot on hot coals back in South Africa and even though it’s another season where some of you live, it tastes great anytime!!

1 x 800 gram lamb (leg of lamb is soft and works well) – cut and diced into little square blocks
2 x Onions sliced
About 5 tablespoons of special medium or hot curry powder – more or less to taste
Butter – between 3 and 5 tablespoons
Fresh ginger cut into a few pieces
Two to 4 cloves of garlic cut in pieces
A tablespoon of coriander seeds – some crushed and some whole
A tablespoon of turmeric or more to taste
A teaspoon of black peppercorns – crushed – more or less to taste
Some fresh bay leaves –
A teaspoon of cumin seeds – to taste
A pinch of nutmeg – more or less to taste
Salt to taste

Preparation

Take the butter and put into saucepan.
Add the sliced onions.
While the onions are busy browning, mix the curry and some salt well and rub it into the lamb.
When the onions start to brown add the lamb. Cook over slow heat adding about 750 ml water (watch that it doesn’t cook dry otherwise add more water later).
Mix the rest of the ingredients (cumin seeds, nutmeg, peppercorns, coriander, turmeric, bay leaves, garlic and ginger) and add it to the meat and onions after about 5 minutes.
Let it all simmer for about one hour on slow heat (just check that it doesn’t boil dry or burn – if need be add more water).
When the gravy attains proper consistency add a small cup (about 500 ml) of coconut milk or cream / yoghurt / buttermilk and mix well.

Serve with basmati rice or extra-large parboiled long grained rice. It sure is a tasty dish and for the cold weather – it definitely warms you up.