Category: rice

Categories
beef food gherkin mushroom rice sour cream

beef stroganoff

beef stroganoff

I must have made beef stroganoff to a different recipe each time I’ve made it. There’s always beef, always mushrooms, always paprika and a creamy element. But like many of the best recipes, once you hit the familiar targets the rest falls where it may.

I’ve tried this version from Lawrence Keogh on Saturday Kitchen. The key here is the acidity brought by the white wine vinegar and white wine, which gives you a great contrast against the cream. This dish has everything going for it, a sharp-creamy sauce, crunchy pickles, tender meat – what a treat.

Adapted from Lawrence Keogh’s recipe. His recipe calls for a pilaff too, I sped it up by using plain boiled rice on the side

Beef stroganoff (serves 4):

450g rump steak pounded thin and cut into long strips

2 teaspoons sweet paprika

2 tablespoons vegetable oil

30g butter

½ onion, finely chopped

150g button mushrooms, sliced

1 teaspoon tomato purée

50ml white wine vinegar

75ml white wine

200ml double cream

A few slices of gherkin, julienned

125ml sour cream

Flat leaf parsley, finely chopped

1 pinch sweet paprika

  1. Sprinkle the beef strips with the paprika and season with salt and pepper.
  2. Heat a large frying pan with the vegetable oil. Colour the beef as quickly as possible, making sure you keep them as rare as possible, then tip the meat into a colander, reserving any juices that drain off.
  3. Using the same pan, turn the heat down and add the butter, onion and mushrooms and cook for one minute.
  4. Add the tomato purée and cook for few more minutes, stirring the ingredients together. Turn the heat up again and add the white wine vinegar. Cook until completely evaporated.
  5. Add the white wine and cook until reduced by half then pour in the double cream, bring to a boil, and season with salt and  pepper.
  6. Turn off the heat and tip in the beef and juices. Stir through to warm.
  7. To serve, pour the stroganoff into a large warmed serving dish and sprinkle with dill pickle. Drizzle the sour cream over the top then sprinkle with chopped parsley and dust with paprika. Serve with rice.
Categories
brussels sprouts food rice

sproutotto

I couldn’t help myself with the name. Sorry. But I love Brussels Sprouts and try to make the most of them in their season, so I thought I would pair them with unctuous, creamy risotto. If you pass them through a food processor you get lovely, delicate shreds which can be swirled through your rice.

Sproutotto (serves 4):

1 onion, finely diced

1 sprig rosemary, leaves picked and finely chopped

4 handfuls of risotto rice

Splash of white wine

About 1 litre vegetable stock (I tried Knorr’s herb stock pot for this one, which was very tasty)

300g Brussels Sprouts

Worcestershire sauce

Large handful of grated parmesan

  1. Get the stock simmering gently in a saucepan.
  2. Fry the onion and rosemary gently in a large casserole dish. When softened add the rice, crank up the heat and stir for a minute. Add the wine and let bubble away to nothing. Turn down to a medium heat and start adding the stock a ladleful at a time, allowing it to almost disappear before adding the next.
  3. After about 20 minutes stock reducing, pass the Sprouts through a food processor to finely shred them. Get a separate pan on and add a little oil. Fry the sprouts for a couple of minutes and then shake over a good helping of Worcestershire sauce along with some seasoning.
  4. Once the rice is tender add the sprouts, parmesan and a knob of butter. Give the rice a jolly good beating, then pop a lid on the pot and turn the heat off. Leave for a couple of minutes and check the seasoning before serving.
Categories
mushroom onion porcini rice steak thyme

porcini steak with mushroom camargue rice

It’s an idea that’s bubbled around my head for ages so when I saw this recipe for porcini mushroom rump on Michelle’s site that was the kick I needed to follow it through. And it was everything I imagined. The concentration of dried porcini in beef provides an umami kick that’s hard to beat. Combined with nutty, stock-infused rice this is a real treat.

Porcini steak with mushroom camargue rice (serves 2):

Handful of dried porcini mushrooms

Couple of sprigs of thyme leaves

½ an anchovy

2 x 300g rib-eye steaks

200g Camargue red rice

500ml beef stock

10 chestnut mushrooms, sliced

1 onion, sliced

1 clove of garlic, crushed

½ a lemon

  1. Put the porcini and thyme in a food processor and chop it until it’s as fine as you can get it. Add the anchovy and some black pepper and blitz a little more. Rub all over the steaks with a splash of olive oil and leave to marinate for a couple of hours or as long as you’ve got.
  2. Get the beef stock on to boil and add the rice. Simmer for 30 minutes until the rice is tender.
  3. 15 minutes before the rice is ready, sweat the sliced mushrooms and onion in a frying pan with a little oil. Toss occasionally until these are tender, then add the garlic.
  4. To cook the steak, brush off any loose rub ingredients while you get a griddle pan reallllly hot. When it’s smokin’, lay the steak on and cook for a couple of minutes on each side. Make sure you rest the steaks well for beautiful texture.
  5. While the steak rests drain the rice and toss together with the mushrooms and onions. Add a blast of lemon juice to lift it up.
  6. Add a sprinkle of smoked sea salt and a dash of extra virgin olive oil to the steak and serve with the rice.
Categories
coley egg fish rice

coley kedgeree

I’m a big fan of Great British Menu and love to watch real working chefs and pros sweating and creating to challenge each other. Who are more competitive than top-flight chefs? Real gems come out of it and I’m sure bookings are a dead cert to increase for everyone involved.

This week Michael Smith made an inviting (if not entirely appropriate for this year’s sharing banquet theme) salmon kedgeree which inspired me to have one myself. I winged it, adding what felt right and what I was in the mood for. It usually features boiled eggs but they don’t really do it for me so I’ve gone for scrambled here. Fresh, spicy and filling – what more could you want?

Coley kedgeree (serves 1):

1 frozen coley steak

1 tablespoon madras powder

2 handfuls Basmati rice

1 teaspoon turmeric

½ teaspoon cumin seeds

½ teaspoon coriander seeds

½ teaspoon nigella seeds

1 egg

Splash of cream

Large handful chopped fresh coriander

  1. Preheat the oven to 180°C.
  2. Mix the madras with a pinch of salt on a square of foil. Rub the fish into the powder all over and then wrap the parcel up and bake for 20 minutes, or until flaky.
  3. Get a large pan of water on to boil and add the rice and turmeric. Boil for 12 minutes or so until tender, then drain and keep warm while you get on with everything else.
  4. Beat the egg with a pinch of salt and the cream. In a frying pan toast the seeds over a medium heat. When they start to smoke add the drained rice and egg. Keep everything moving around to break the egg up.
  5. The fish should be done now so get it out of the oven and flake into the rice. When the egg is set to your liking take off the heat, stir through the coriander and serve.
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