All posts tagged: rice

Spinach Rice

“Eat your Greens…” ‘Mature’ spinach as I like to call it, has a stronger taste and smell than baby spinach which is why I recommend it for this dish. I bought mine in my local market for 40p a bunch, not bad! Blending some for spinach helps create the green vivid colour in the rice, but still allows you to enjoy the texture of the spinach running through. To make the rice tender and grainy, I prefer to use a pan with a large surface area rather than a pot, that way I avoid having to stir the pot and the flavours get evenly distributed. Its optional to stir in the butter after the rice has cooked rather than during the cooking process. I’ve had some excellent feedback on this recipe, I hope you enjoy it as much as I have!   Advertisements

Jollof Cous Cous w/ Honey Glazed Baked Chicken

  Giant Couscous is the big brother of regular Couscous. Just like my older brothers (I have two)  it’s bolder in shape and size and can take the heat (giant couscous is normally toasted in an open flame oven, which allows it to keep its shape). This also makes it pretty stubborn…we’re talking about my brother’s here, but for the couscous it’s good that it remains al dente in texture after cooking. These pearl-like grains are a great alternative to regular couscous, or pasta, or in this case rice as jollof rice is a main stable in many Nigerian and Ghanaian dishes. I absolutely love jollof. I used to live with a Nigerian lady for 2 years and she cooked this practically every week with so much ease. I love the peppery perfumed smell and the shocking yellow/red colour of the rice created by a combination of peppers and tomatoes. The chicken was an easy accompaniment to this dish, once the chicken is in the oven the cous cous takes about 8-10 minutes to prepare once you’ve created the tomato stew. The longer …

Bulgur Wheat Pilaf

  I’ve been trying to incorporate different grains into my diet given the bad press white rice has been getting of late for having no real nutritional content. Out of all the grains that I’ve tried, this is the one that has stuck: Bulgur Wheat has bundles more nutritional value than white rice, which virtually has no fibre in it. It also takes half the cooking time to prepare. I can’t tell you how many times I have walked away from a pot of rice and come back to a bowl of porridge or where the grains are jellied together so much, I would have to either scoop or slice may way through it. Bulgur wheat however, does not need as much TLC, it can be left to stand alone in a bowl of hot water and unlike rice I find works well hot or cold (e.g Tabbouleh). Living in North London, just off the infamous Green Lanes, your eyes will catch Bulgur Wheat Pilaf flashing you a smile practically out of every Turkish Restaurant window, of which there are plenty. …

West African Peanut Stew

  Thick, thin or soupy. Depending on where you are, peanut stews can be found across the whole of West Africa. This is one dish I really wanted to get right, it had to be as authentic as I could possibly get it without having to grind the peanuts to make butter myself. This dish is usually made with chicken, but as someone who is attempting but failing badly to wean off meat, I thought I would try and make this with vegetables. The question was, which vegetables to use and to combine. My choice was based on several factors: texture, colour, and combination. As I would be missing meat, I had to make up for that with giving the stew something to chew on. No one likes over-cooked discoloured vegetables, well I don’t and so I needed vegetables that could hold their form, or at least help thicken the stew. I decided against courgettes for that very reason: they tend to get very watery when cooked and lose both colour and texture. Aubergines on …

Coconut & Lime Rice

  Some recipes come to me with clear intentions, others by inspiration and still others by accident. This was definitely an accident. It started off as a simple coconut rice dish until I decided that the garnish (being limes) could work just as well as an ingredient. And it really did; just a hint of lime in this rice gives the rice a very refreshing taste. You might want to try grating some of the lime rind in rather than just stirring in the juice, it’s entirely up to you. But be brave and see what interesting combinations you can make. This rice goes really well with the Peanut Stew which I made practically minutes before. But I’m sure it would go well with any hearty stew or meat you want to have with it.  

Mushroom Biriyani

  This recipe is really easy to prepare and cook, and its amazingly versatile: the mushrooms can be substituted for mixed vegetables if you wish. Each stage of the rice dish is injecting a different flavour into the rice. I actually prefer to cook the rice separately and then stir it into the sautéed seasoning, however I have detailed the traditional version below. I  would also recommend serving this with the Tarka Dhal which is coming up in this blog. Copyright © Ranette Prime and Love Loretta’s Kitchen, 2014. All rights reserved.

Trini Sunday: Chicken Pelau Rice

Sunday morning I would wake up to sounds and smells. First it would be the sound of my mum singing in the kitchen and then the smell of fried bakes roasting to eat with the Buljol she had just prepared. Dad could be heard like a giant stirring around in the living room in his dressing gown and slippers, thumbing through his precious vinyl collection: “Which would it be today: Mighty Sparrow or Mahalia Jackson?” His thoughts would soon be interrupted by the crescendo of pots and pans crashing to the kitchen floor: I would picture Mum in my mind’s eye as I lay on my warm bed: bending down low and reaching far back to grab her precious pot which was usually stacked very badly (by one of us) behind or on top of smaller weaker pots, hence the clash of metal befallen on our sleeping ears. Then I would wait for her to cry out my name to come fix the problem (“Raaaaaaa-neeeee…”) Traditions are so important, they help solidify memories and reaffirm identities. The …

Coconut Fish Stew

I love a fish stew, but it never occurred to me that I could use a base of coconut milk until 6 months ago. I realise now that every culture has their own version of fish stew, from Smoked Haddock Chowder to the French Bouillabaisse and from Brown Stew Fish to Thai Green Curry Salmon (soon coming to the blog). I could go on and on, I love fish! So this dish starts off resembling the preparation of Brown Stew Fish, an infamous in the Caribbean with virtually the same ingredients, with the addition of coconut milk and okra to garnish. Yes the okra is optional, which is why I keep it whole here, so the haters can pick them out, but I actually think they work well in the coconut sauce which is created. In terms of fish, try to use a meaty fish that holds its form like Cod or Bream. I have used Red Bream here. And be careful to let the fish cool down completely before transferring it to the sauce …

Pumpkin Rice

This rich and creamy pumpkin rice was inspired by Chris De La Rosa of Caribbean Pot – big shout out to Chris for creating this dish and for being my inspiration behind this blog! (this is the first time he is hearing this). Pumpkin has to be one of my favourite vegetables, it is so versatile as you will see from many other recipes I have created. Your going to see it crop up a few more times on my food journey in the form of soups and pies and maybe fritters. Interestingly enough pumpkin rice wasn’t a dish made in my household from what I can recall, unlike many other forms of ‘cook-up rices’ that I have enjoyed. Stuffing it into grilled sweet peppers simply intensifies the colour and texture if anything else. I enjoyed this dish on its own, but I think it could go well with any fish or meat dish of your choice.