Fried rice

 1 tsp light soy

1/2 tsp rice wine vinegar

1/2 tsp sugar / maple syrup

1/2 tsp fish sauce

1 tsp sesame oil (add at the end)

1/4 tsp salt

1/4 tsp msg

1/8 tsp white pepper

1/8 tsp garlic

Use butter instead of oil

Malay Fried Rice

Malay Fried Rice

Ingredients

250g cooked rice

2 chicken breast cut into strips

1 TBS oil

1 TBS Honey

2 Onions

1 Red Pepper

2 Cloves of Garlic

½ tsp chili powder

1 TBS Curry Powder

4 TBS Soy Sauce

150g Frozen peas

1 egg (per person)

Cook chicken on a high heat for a few minutes

Add honey and cook for another 5-10 minutes

Remove chicken from pan and set aside

Add onion and garlic and cook for five minutes

Add pepper and cook for 2 minutes

Add chili and curry powder – cook for a couple of minutes

Add rice and peas

Add soy sauce

Stir

Add the chicken

Fry an egg per person and serve on top of the rice

Rice & Peas

Original Article

Rice and peas

50ml/2fl oz vegetable oil
1 onion, finely chopped
300ml/10½fl oz long grain rice
400ml/14½fl oz water
400ml/14½fl oz coconut milk
400g/14¼oz tin kidney beans, rinsed and drained
3 tbsp fresh thyme
salt and freshly ground black pepper
fresh coriander, to garnish

Yield Serves 4
Prep Time 30 Minutes
Cook Time 30 Minutes

Heat the oil in a frying pan and fry the onion until translucent.
Add the rice, stir well and add the water and coconut milk. Bring to the boil.
Add the kidney beans and thyme, simmer, and cover, for about 20 minutes until the rice is cooked. Season with the salt and freshly ground black pepper.
Serve garnished with the coriander.
Simon Rimmer

Baked Cuban Chicken and Rice

For stock

• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp soft dark brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• pinch salt
• pinch white pepper
• olive oil
• 1pint chicken stock
• 35ml rum

For chicken

• olive oil
• 200g/ chicken breast, cut into chunks

For sausages mix

• 100g spicy sausage/Chorizo, chopped
• 1 carrots, sliced
• 1 onion, sliced
• 1 garlic clove, sliced
• 175g/ short grain rice
• 2 tomatoes, roughly chopped (or half tin chopped)
• Half tin mixed beans
• 1 tbsp chopped fresh parsley
• 50g butter
• salt and freshly ground black pepper

Preheat the oven to 180C/350F/Gas 4 and butter a casserole dish.

For the stock, mix the spices and seasoning together in a bowl and blend with the little olive oil.

Stir the spice mix into the chicken stock and add the rum.

For the chicken, heat the oil in a large frying pan and add the chicken. Fry until golden-brown then remove and set aside.

For the sausage mix, fry the sausage, carrot, onion and garlic until soft. Remove and place in a bowl.

Add the rice, tomatoes, beans, parsley and the butter to the sausage mix and season well.

Put half of the mix into the casserole dish. Layer the chicken on top and cover with the rest of the mix. Pour over the stock and cover.

Place in the oven for about 30 minutes until the rice is cooked.

Haitian Pork Griot

INGREDIENTS

• 1 small Scotch bonnet or habanero chile
• 1 medium onion, diced
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• ¼ cup fresh chopped Italian parsley, more for serving
• 1 tablespoon kosher salt, more to taste
• 1 tablespoon coarsely ground black pepper
• 6 sprigs fresh thyme, plus more thyme leaves for serving
• 2 garlic cloves, finely chopped
• ¼ cup cane vinegar or cider vinegar
•  Juice of 1 orange
•  Juice of 1 lemon
•  Juice of 1/2 lime
• 1 tablespoon Worcestershire sauce
• 3 pounds pork shoulder, not too lean, cut into 1 1/2-inch chunks
• 2 tablespoons coconut oil (melted) or olive oil, more as needed
•  Cooked rice, for serving
•  Pikliz, for serving (see recipe)

PREPARATION

1. Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
2. Transfer chopped chile to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.
3. The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
4. Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
5. Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.
6. Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
7. To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.

Rice Cooking Times

for Tefal Steamer

		Weight	Water	Cook time
Rice	White	200g (2/3 pers)	300ml	25 mins
		300g (3/4 pers)	400ml	35 mins

Kedgeree

kedgeree

Ingredients

• Two large knobs of butter (25g)
• An onion
• Garlic – a clove or equivalent puree
• 200g (basmati) rice
• 500ml of stock
• 200g (ish) smoked mackerel
• 2 (or 3) eggs – hard-boiled

Spices:

• 2tsp of curry powder
• Or ½ teaspoon of Cayenne, Paprika, Turmeric, Cumin, Garam Masala

Method

1. Put the eggs onto boil, using your preferred hard-boil method.

2. In a large saucepan/stock pan, melt the butter in the pan and add the onion & garlic. Fry until the onion is soft then add the spices and fry together for a minute (add a little water if they stick). This should smell *great*.

3. Stir the rice into the onion & spices, and fry for a minute until the rice is well coated, then add about half of the stock. Simmer for about 10 minutes (or until the rice is just about ready), adding more veg stock as necessary. Avoid stirring it too much – just as much is needed to avoid it sticking to the bottom of the pan.

4. While the rice is cooking, remove the skin (and any obvious bones/sharp bits) from the smoked mackerel and flake it into bitesize pieces. Once the eggs are cooked, shell them and chop them into similar size pieces. Also, while you’re at it, if you’re adding coriander leaves, chop them up now so they’re ready to drop in at the end.

5. Once the rice is just about cooked, toss the flaked mackerel, chopped egg and chopped coriander leaves into the pan and stir in so that it’s well distributed. Lower the heat as low as it will go (or turn it off entirely if you’re using a heavy bottomed pan that holds heat well) and place a lid on the pan, and let it stand for a minute or two — the trapped steam will finish cooking the rice and warm up the mackerel & egg.

6. Serve on its own or with some yummy crusty bread.

Jambalaya

Jambalaya Serves 3-4

20 minutes preparation: 50 minutes cooking

Jambalaya is a rice, meat and seafood stew from Louisiana. Traditionally the cooking starts with the so-called 'trinity' of onion, green pepper and celery which begins many dishes from the Deep South, but thereafter almost anything goes. The name is a jumble of jambon, the French word for ham, and alaya, which means rice in an African dialect, and consequently the dish usually includes a spicy pork sausage of some sort, although often ends up with ham. Whatever the ingredients, a good jambalaya is always spiked with plenty of chilli. My version of this easygoing dish is made even more colourful with red onions and red peppers and I have purposely restrained the chilli-heat by using cayenne at the beginning of the cooking and adding Tabasco towards the end, while serving Tabasco and a wedge of lemon alongside so that people can adjust the dish to suit their own heat threshold. A good supply of ice-cold beer is essential.

Ingredients

• 2 red onions,
• 2 plump garlic cloves
• 1 red pepper
• 1 celery heart
• 2 tbsp cooking oil
• 1 bay leaf '
• ½ tsp cayenne pepper
• 2 large skinless boned chicken thighs
• 2 pepperoni sausages or 50g/2oz sliced chorizo
• 200g/7oz raw giant tiger prawns with shells
• ½ tsp Tabasco sauce
• 250g/8oz basmati rice
• 400g/14oz can whole Italian tomatoes
• 500ml chicken stock
• 1 tbsp finely chopped parsley 1 lemon (for wedges) salt and freshly ground black pepper

Instructions

Peel and chop the onions and garlic.

Core, deseed and dice the red pepper.

 Trim and slice the celery, setting aside the leaves, rinse and drain.

Heat the oil in a 2-litre/3%-pint heavy-based flameproof casserole and stir in the onion and garlic.

Cook for about 5 minutes then add the red pepper, celery and bay leaf.

Season with salt and pepper and cayenne and cook for about 10 minutes more while you prepare everything else.

Cut the chicken into chunks,

Slice the pepperoni chunkily or halve the chorizo.

 If the prawns are frozen, slip into warm water for about 5 minutes and remove the shells.

Place the prawns in a bowl and toss with the Tabasco.

Stir the chicken into the vegetables and, when it's changed colour, add the pepperoni, if using, the rice and the canned tomatoes with their juice.

Add the stock.

Bring to a simmer, cover the pan and cook for 20 minutes.

 By now the rice will have absorbed most of the liquid but the jambalaya should be nicely moist.

 If it isn't, add a little more stock.

Stir in the prawns, cover the pan again and cook for 10 more minutes.

 Sprinkle over the celery leaves and parsley and serve with lemon wedges and the Tabasco bottle.