…Or it might be jambalaya. I’m not sure what the criteria is. It’s rice ‘n’ stuff in one pan, anyway. My old chum chorizo makes a special guest appearance, but it’s the vegetables that do the work in this one. I fried the chorizo a bit to char the edges and encourage their spicy-sweet juices to leak out, then put […]
Read moreRisotto is a deeply calming dish, both to cook and especially to eat. What amazes me about risotto is that it starts the same but can end so many ways depending on what you add. It starts with: onions fried gently, then the heat turned up as your arborio or carnaroli rice is added. A handy tip for measuring rice: […]
Read moreCan the world take another generic ‘curry’ recipe? At least one more it seems. We kick off with ginger, onions, lentils, turmeric and cumin with 2 pints of water. This is left for 40 mins, then diced chicken is added for a further 25 mins. As seasoning right at the end, cumin seeds, ginger, garlic, cayenne pepper, nutmeg, cinnamon and […]
Read moreUncle Ben’s make this rice stuff, pre-cooked and sealed in packets. It’s dead easy as a side dish, but I wanted to do more. I hit on the idea of a pilaff-style dish. I started by dry-frying spinach with sliced garlic and grated nutmeg. When it had shrunk to hardly anything (always amazes me how much water disappears!) I removed […]
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