Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts

Wednesday, September 11, 2013

Creamy Garlic Seafood

Simple and Scrumptious ... although not low in calories I am sure a less decadent recipe could be adapted to suit any requirements.


Creamy Garlic Seafood


  • In a large frying pan gently melt 125 grams of butter along with a large clove of crushed garlic and a few threads of saffron.
  • When bubbling gently and the delicious smell of garlic is wafting add a couple of tablespoons of plain flour and cook gentle for at least a minute.
  • To this mixture add a teaspoon of mustard and two tablespoons of dry white wine and stir through.
  • Gradually add about two cups of chicken stock until you have a nice thick creamy sauce.
  • Final touch of deliciousness is about 1/2 cup of cream.


This sauce can be prepared in advance and kept covered to prevent a skin forming until required.
  • Warm sauce through and add the seafood of your choice I have used cubed fish and prawns as these both take only a couple of minutes to cook through ... fish will break apart easily and prawns will be a soft pink in colour when cooked.
  • Heaps of fresh diced parsley finally to serve.


Served pictured on a bed of rice which has been cooked using the absorption method.
  • Pan fry a finely diced onion in a knob of butter until softened add 1 cup of rice and stir through to coat ...
  • Add two cups of chicken stock cover and bring to the boil then simmer gently until the liquid is absorbed.


Friday, March 9, 2012

Stuffed Peppers (Filled Capsicum)

Stuffed Peppers

Baked Stuffed Peppers
I have done a little cheating with this recipe so that it is guaranteed  not to fail. I have used cooked rice and I have grated the veggies rather than diced them and I have also very quickly blanched the peppers whole to ensure everything is evenly cooked when serving. Quick and simple with a little prep.

  • For about 6 large peppers you will want about  a cup of cooked cooled rice or couscous.
  • Fry off half an onion in a couple of tablespoons of oil and add to this a grated zucchini and the equivalent of either carrot or pumpkin or a bit of both. 
  • Then add a tin of drained crushed tomatoes reserving the juice for the baking dish.
  • Add fresh herbs of your choice I have used parsley and dill and season with salt & pepper.
  • A dash of water added if needed to make a moist but not wet mixture will also capture all the flavourings from the bottom of the pan. 
  • Blanch your whole peppers in boiling salted water for about a minute. You can leave this step out if you like a crunchier finished product.
  • Cut off the tops scrape out the seeds and fill with the mix and place them in a baking tray with the reserved tomato juice and about half cup of water.
  • Bake for about 10-15 minutes.

Monday, March 5, 2012

Pumpkin & Rice Tart (with/without Prosciutto outer layer)

Pumpkin & Rice Tart

Pumpkin & Rice Tart with Tomato salad
Pumpkin is in great supply at the moment and so I am utilising it in as many different ways as possible. This recipe has been made with left over cooked rice and butter nut pumpkin...  As a meat variation line the heavy based pan with over lapping slices of prosciutto trimming to fit if necessary, at the beginning before adding the mix and this will become a crunchy outer tart layer....

  • Firstly slice up 6 spring onions, a stork of coriander and a bunch of dill and place these in a large bowl.
  • Add to this 2 cups of cooked rice, 8 eggs, 150gms crumbled feta and salt and pepper. Whisk the mix with a fork to combine and place it into a greased heavy based ovenproof frying pan on your stove top over a moderate heat for 5 mins to start to set the base. 
  • While this is happening grate 1kg of pumpkin and toss with 1 tbs oil in a bowl.
  • Top the egg mixture with the grated pumpkin and another 50gms of crumbled feta.
  • Transfer the pan to a preheated 200 oven for 15 minutes. Then turn the oven over to the grill setting and cook the tart for a further 5 mins until the egg is set and pumpkin and feta are golden.
I have served our tea tonight with a simple tomato salad... Tomato, spring onion, dill, olive oil and lemon juice.