Category: rice

Categories
broccoli garlic rice

adam ragusea’s broccoli in garlic sauce

This vaguely American-Chinese recipe for broccoli in garlic sauce is solely, unashamedly and wholesale lifted from Adam Ragusea. Go watch the video for it here, it’s great.

I’ve cooked it a bunch and I love the powerful, salty sauce you make. I only reproduce it in my blog because it’s easier for me to browse the ingredients here than it is to rewatch the video for the 18th time or scrubbing through the description.

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broccoli in garlic sauce

Course Main Course
Cuisine American, Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people
Author Gary @ BigSpud

Ingredients

  • 1 medium-large crown of broccoli about 350g
  • 3-4 garlic cloves
  • 1 small thumb of ginger about the same amount as the garlic
  • 1/2 a small fresh chili or throw the whole thing in
  • 1/2 teaspoon onion powder
  • 60 ml soy sauce
  • 1 tablespoons brown sugar
  • 2 teaspoons mustard
  • 3 tablespoons oyster sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons cornflour
  • pepper
  • MSG to taste
  • sesame seeds for garnish
  • 200 g white rice to serve

Instructions

  • Get the rice cooking the way you like it - this will take around 20 minutes and the rest can be made while this cooks. Fluff before serving.
  • While you're getting the rice going, peel and chop the garlic and ginger with the chilli.
  • Get a pan of water on to boil, and use it for the broccoli. This will cook for a maximum of 4 minutes so it's barely tender - it will finish cooking in the sauce.
  • Drain off some of the cooking water - maybe half - into a bowl or mug so you can use it for slackening the sauce.
  • Coat the pan with a thin film of cooking oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in a generous splash of water, soy sauce, sugar, mustard, oyster sauce, sesame oil, onion powder and a few grinds of pepper.
  • While that's simmering, dissolve the cornflour in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency — you might not need all of the slurry.
  • Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off).
  • Dump in the broccoli and toss it in the sauce until warm and coated. You can stir in more hot water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.
Categories
rice steak

miso steak with vegetable rice

Looking for something different to do with your steak? Try a miso steak with vegetable rice, a lighter way to enjoy the meatiness of steak, packed with umami flavours.

To celebrate Japan v Poland, Aldi asked me to come up with a dish inspired by one of the competitors. Japan loves their steaks, and miso is an incredible ingredient for packing flavour into things.

I’m also using a technique here for perfect steak results every time. No not sous-vide, though it is my favourite method, but reverse-sear. This means cooking briefly in a very low oven, followed by a flash in a red-hot pan. You can just about do this with touch and time, but a probe thermometer is the best way to ensure the steak you want.

You can feature any vegetable that stir-fries well that you like. I chose flat mushrooms and red peppers as part of the Aldi Super 6, six fruit and veg offers that refresh every week. Shopping to this deal means you can have a great meal without breaking the bank – plus one steak shares well between two in this dish. Did you also know Aldi has recently won The Grocer of the Year at the Grocer Gold Awards 2018? Saving all the money on the veg means you can splurge on the meat – the 60 day aged sirloin is magnificent.

So there you have it. A budget recipe that feels indulgent and ready in well under half an hour.

This is a sponsored post for Aldi.

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miso steak with twice-fried rice

Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Gary @ BigSpud

Ingredients

  • 1 sirloin steak about 700g
  • 2 tablespoons miso paste
  • 1 pinch sugar
  • 1 red pepper
  • 100 g asparagus
  • 1 flat mushroom
  • 250 g cooked rice you could use the microwave stuff
  • 2 tablespoons teriyaki sauce

Instructions

  • Preheat your oven to 100C. Meanwhile rub your steak in the miso paste.
  • When the oven is ready, pop the steak on a tray and put it in. It will go in there for 15 - 20 mins, until the internal temperature is 45C (for rare), 55C (for well done). The steak will be finished in the pan and will cook further.
  • While the steak cooks, prep the veg. Chop the asparagus into 3cm lengths, the flat mushroom into long strips and dice the pepper into 1cm pieces. Get a pan on a high heat, add a splash of oil, a pinch of sugar and add the pepper.
  • After a couple of minutes stir frying, add the mushroom and asparagus. Cook for a further 3 - 4 minutes until everything is al dente, then add the rice. Move everything around until the rice is completely cooked, add the teriyaki and stir well. Taste for seasoning. Serve the rice on to plates and return the pan to a high heat.
  • Cook the steak for 30 seconds on each side until browned, making sure you cook the fat side as well. Move to a board (no need to rest) slice into finger-width strips and top your rice with the steak.
Categories
mushroom rice

mushroom risotto

If you hate mushrooms, look away now! Carluccio’s are celebrating a festival of funghi with an Autumnal focus on mushrooms. There’s lots of products in store that can help enjoy this aromatic and versatile ingredient.

This is a celebration of the mushroom in probably my favourite form: a risotto. The layering of flavours here results in an earthy, savoury dish of rice that enriches the heart and tastes of pure luxury.

The key to a creamy, tasty risotto is to give that rice a good bashing. Stir aggressively, so that the starch comes away from the surface. This forms the creamy consistency of a perfect risotto. That, and the beating in of butter at the final stage, before letting it rest a moment.

There are also three magic Carluccio’s ingredients in this recipe that make it special: carnaroli rice which is plump yet creamy, porcini oil that provides fragrance and porcini stock. The porcini stock comes highly recommended – it is full of mushroom flavour and has the smack of umami that satisfies.

Visit Carluccio’s for more info. Thanks to Carluccio’s for the ingredients to try.

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mushroom risotto

Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Author Gary @ BigSpud

Ingredients

  • 1 onion finely diced
  • 2 garlic cloves minced
  • 4 spilling handfuls of carnaroli risotto rice
  • A glass of white wine
  • 200 g chestnut mushrooms sliced. Reserve the stalks
  • 1 sprig of rosemary
  • 1 litre porcini stock maybe more or less
  • Couple of knobs of butter
  • 25 g parmesan finely grated
  • Few drops of truffle oil

Instructions

  • Get the stock on to simmer. Add the rosemary and mushroom stalks.
  • Gently fry the onions and garlic in a little oil until translucent. Add the mushrooms and cook for another couple of minutes to soften.
  • Turn the heat up and add the rice, stirring the whole time to toast the outer surface of the rice without burning. After a minute add the wine and deglaze the pan with it.
  • Add the stock a ladleful at a time, taking care not to add the stalks. Each time stir the rice well and don't add any more liquid until the previous ladleful has been absorbed.
  • After about 15 minutes of adding stock taste the rice for doneness. You want something squishy but not complete mush. At that point turn the heat off and beat the parmesan and butter into the rice vigorously. Taste, adjust the seasoning, pop a lid on top and let stand for a minute or two.
  • Serve by adding a couple of drops of truffle oil.
Categories
pork red cabbage rice

roast pork belly with asian slaw and pickled lemon rice

My daughter’s been learning to ‘magpie’ her writing at school. It’s a cute way to summarise: if you read something that you like, a turn of phrase that’s cool, or a way of describing in an interesting way, borrow it – magpie it. Just like the bird, take something you like and stitch it into something else to make it your own. I really like the concept.

Just as it should be in cooking. This recipe is a version of Jamie Oliver rice, some pork marinade of my own and a vegetable salad I’ve lifted from chef Adam Gray.

I was a guest of Great British Chefs where he showed us a light yet satisfying meal of grilled tuna, charred asparagus and Asian slaw. The mix of red cabbage and carrot in a sharp / sweet dressing is irresistible.

Chef Gray’s recipe was excellent, and one I’ve made several times since.

I’ve remixed it – magpied it – here with delicious pork belly, with a savoury rice. I’ve not used pickled lemons before but I can’t get enough of them now – seek them out!

Adam Gray’s full recipe is here.

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roast pork belly with asian slaw and pickled lemon rice

Course Main Dish
Cook Time 1 hour
Total Time 1 hour
Servings 2 people
Author Gary @ BigSpud

Ingredients

For the pork marinade

  • 50 ml light soy sauce
  • 50 ml xiaoshing rice wine
  • 1 tablespoon fish sauce
  • 50 ml sweet chilli sauce
  • 4 slices pork belly

For the slaw

  • 1/4 red cabbage shredded
  • 2 small carrots grated
  • 2 spring onions sliced
  • Handful coriander chopped
  • 50 ml rapeseed oil
  • 50 ml light soy sauce
  • 1 tablespoon honey
  • 1 lime zest and juice
  • sesame seeds to serve

For the rice

  • 150 g basmati rice
  • 1 pickled lemon
  • 2 cloves

Instructions

  • Preheat the oven to 210C. Mix all the marinade ingredients together. Lay the pork belly slices in a baking tray and cover in the marinade. Cook for 10 minutes, then cover with foil and leave to cook for another 50 minutes.
  • For the rice, add double the amount of boiling water to rice to a pan with the lemon and spice, cover and simmer for 8 - 9 minutes, or until the water has disappeared. Turn off the heat and allow to sit in the pan for a further five minutes.
  • For the slaw, combine all the ingredients in a bowl and taste for seasoning. Fluff up the rice with a fork and fish out the cloves - add salt to taste. Serve the rice in a bowl, topped with slaw and then pork belly, sprinkling over sesame seeds to finish.
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