Showing posts with label Recettes du Monde. Show all posts
Showing posts with label Recettes du Monde. Show all posts

Friday, 28 June 2013

Part 3/3: Isa's tartiflette on a Pizza crust..Pizza-flette

The next day after our evening meal with plenty of tartiflette, I was still looking for something very cheesy for the next meal. So the morning was all about pain au chocolat and a cheese tray (various local cheeses from Jura and Franche-Comté).

We had lunch at 4 pm! late but considering that breakfast was at 10 am..Here is what Isa had come up with: a tartiflette on a pizza crust (store bought, for a quick fix)..

So here is a recipe guideline to make a Pizzaflette (don't go and google it). Oh Yes I know; potatoes and pizza crust are all starchy but we won't be picky, with all the cheeses involved, it's no time to think about any form of dietary lessons!

The only sunne 2 hours we've had during that trip, just in time!

Ingredients
Serves 6 to 8 persons
Prep: 10 min- Cooking: 20 min


  • 1 Roll of pizza dough
  • Reblochon (or mild camembert)
  • Morbier cheese (or gorgonzola)
  • Grated mozzarella
  • Smoked bacon or pancetta
  • Parboiled potatoes
  • Pepper
 
Preparation

Preheat the oven at 200 degrees C.

On a medium high heat, cook the diced bacon with a few drops of olive oil for 2 minutes. Set aside on a paper towel to drain any excess of fat.



Roll the pizza dough on a parchment paper and start with a layer of mozzarella, then potatoes (see the picture) and bacon Season with pepper.

Alternate between Morbier and Reblochon to form the last layer. then more mozzarella, season and straight to the oven



Bake until crust is cooked and the cheese forms a nice golden crust..




Serve warm.



Part 2/3: Isa's French Tartiflette

It can't get more French than that! a lot of good cheese, plenty of creme fraiche, lardon (we used Halal lardons made of turkey meat, a nice discovery that is found in France). I named La Tartiflette.

This recipe is loaded with cheese, good farm cheese, a pure comfort dish usually made during cold days, but it was cold and raining the day I had it (yes, in June!!).

Not a good picture but certainly a good hearty meal

Since I can't say no to a good cheese, I indulged in it. We even had Tartiflette reloaded in the form of pizza the next day. My only regret: I had to avoid the slices with Morbier (I'm breast-feeding, but I'll have my revenge once I'm done)..

Here is the recipe from Isabelle, my cousin's wife, who happens to have a ceramic pot as a gift from her mother where the recipe happens to be printed inside (no worries, it's certified stuff and we can bake in it). The ceramic pot was just a beautiful work of art.



Ingredients
Serve 6 to 8 persons
Prep: 20 min - Cooking:

  • 1.5 to 2 kg of potato, skin off
  • 500g of Reblochon cheese (special cheese for tartiflette called Reblochon fermier)
  • 4 yellow onions, medium size, sliced thin 
  • 200g bacon (original recipe with pork) or turkey bacon (for halal version), or pancetta OR smoked salmon
  • 3 tbsps creme fraiche (or sour cream)
  • 2 tbsps of butter
  • Salt / pepper

Preparation

Peel the potatoes and cut them into strips about 5 mm to 1 cm thick. Place them in a pot or pan. Then cover with salted water and parboil them for about ten minutes watching cooking potatoes. Drain and leave at room temperature.


Chop the onions or slice them thin. Let them sweat in a pan with butter until golden and translucid. Add the smoked bacon, diced and cook for a coule of minutes before turning off the heat.  

In the meantime, preheat the oven to 180 ° C.
 
Take a deep pot/Pyrex that can go to oven, grease the boyyom with butter.


Start building Tartiflette: Divide the potatoes in 3. Then place the first volume at the bottom of the dish. Top with bacon, strips of cheese and 1tbsp cream. Do it alternatively for a couple times more. Seasonibg with pepper in between won't be a bad idea.

Place the dish in the oven. Once Reblochon has melted and a nice goldencrust is formed, remove it from the oven and serve the dish ideally with a green salad.

Tartiflette everywhere...

Then go for a long walk, to help your body digesting..That's comfort food at its best!




Wednesday, 6 June 2012

Improvised chicken Quesadillas

I had no intention to make Quesadillas but I had some oven-roasted chicken drum sticks and prepared the way we make BBQ chicken wings.
 
My husband is not a fan of chicken but he would eat it if it's hidden under a pile of other things. This is why those chicken drum sticks ended up being deboned and buried under the veggies of this Quesadilla. I find this type of food a brilliant way to used leftovers, it's done quickly and it fixes your hunger. Besides, it's totally up to you how you want to fill it.




The other good thing about this meal is that you can pull it in no time..You may want to serve it with guacamole, picco de gallo or anything classic but I just wanted to keep it simple and quick...

Ingredients
Serves 1 to 2
Prep: 5 min- cooking: 7 min
  • 2 whole tortillas, any type you have
  • 2 tbsps of soft butter
  • ½ cup of shredded chicken meat ( Ideally a chicken  rubbed with Cajun spices and lime juice then roasted or grilled)
  •  Salt and pepper, to taste
  • 50 to 100 g shredded  cheese (Edam, cheddar, Kshkaval…)
  • 1 tablespoons spicy barbecue sauce
  • Coriander/cilantro leaves
  • 1 pickled jalapenos, chopped
  • ½ spring onion, chopped
  • A few leaves of  lettuce
  • ½ a small red/yellow sweet bell pepper, chopped or julienned
  • A tbsp of cream cheese or crème fraiche
 
One serving for me..Maybe I should have filled the quesadilla all the way to the edges..


Preparation

Preheat the oven at 220 C. butter all sides of the tortillas and lay down the 1st one on an aluminium sheet.

To assemble, sprinkle ½ of the grated cheese. Arrange the lettuce, shredded chicken. If desired, add the tomatoes and the  jalapeno.

Add the coriander leaves, the chopped spring onion, the chopped bell pepper.
 
Making the Quesadilla

Add a few drops of bbq sauce, sprinkle with the remaining of cheese. Add a few drops of crème fraiche or a bit of cream cheese. Cover with the second tortilla on top

Cover the quesadillas with the aluminium foil so it creates a steam which will help the flavours and the cheese to mix and melt. Bake for about 5 min. open the aluminium foil and let the quesadillas take some colours and have a nice  crust. You may use a large pan and cook it over the stove, it's ok as well.

Cut each quesadilla into six wedges. Serve with a salad or the standard serving condiments  for quesadillas.



Wednesday, 25 April 2012

Iranian-Inspired Chicken with rice and barberries

Iranian Cuisine, or Persian, is one of these things you have to try. Actually, it has inspired many other cuisines. It is said to be the first cuisine to have used nuts in cooked dishes and sweets. It is said that it has initiated Baklava that the Turkish have "perfected"..

They have amazing ways to handle rice, nuts, herbs, berries., not to forget kebabs.

Like any authentic cuisine, it's best eaten home-cooked.

Today, I'm not making a 100% Iranian dish, but closer: because of the quantity of saffron used, because of the barberries which you can replace with cranberries and because of way how rice was cooked.

Baby chicken with Iranian-inspired rice

Ingredients
Serves 2
Prep: 10 min  –  Cooking: 70 min
  • 1 cup basmati rice
  • 1 small chicken (better flavour)or chicken in pieces
  • 1 medium chopped onion
  • ¼ cup of frozen green peas
  • 1 small carrot, chopped (optional)
  • Chicken bouillon or stock
  • 4 tbsps of olive oil
  • ¼ of dried barberries (Zereshk in Iranian), or cranberries
  • 2 good pinches of saffron threads
  • 1 tsp of turmeric powder + 1 tsp for marinade
  • Salt and pepper to taste
  • Coriander, chopped (optional)
Barberries, you can find them in Middle-eastern/ Iranian shops

Preparation

Remove the skin from chicken pieces or keep it if you plan to roast it. Marinate with 2 tbsp of olive oil, salt, turmeric, garlic, and pepper for 2 hours or overnight.

In a saucepan, heat the oil. Sear the chicken from all sides. Add the chopped onions, turmeric and cook through. Add water (or stock), chopped carrots if you are using. Lower the heat, cover and let simmer until chicken is cooked (about 45 min). You may add a tablespoon of chopped coriander to the recipe at this stage.

I did add the green peas while the chicken was cooking because because mines were raw/fresh. If you are using frozen vegetables, add them at a later stage.

Wash barberries with cold water and drain the water.

Pour saffron in a small bowl. Add 2-3 tablespoons of hot water let sit for about 10 min. Add to the simmering sauce.


Fish the chicken then add the barberries, the peas (if frozen), the rice (no pre-soaking or washing needed, but you need to make sure there is enough liquid to cook the rice, use 2 ratios of liquid to 1 ratio of rice as usual) and mix well. Adjust the seasoning.

Rice cooked in the same sauce we cooked the chicken and vegetables in.

Cover the rice with a cloth and then with a plate or something similar. Let cook until it absorbs all juice. The Iranians have a genius way of presenting this, they serve the rice as a pie with a golden crust at the bottom, which will become the top the moment you reverse it. This is not going to be the idea for today plus this needs expertise.
I’m not there yet. So I fluff up the rice with a fork and serve it.

I roasted the chicken then stuffed it wirh veggies. You may stuff it before (or skip the stuffing part)

Cook chicken under grill of a preheated oven at 240 C for 20 minutes, turning from each side. You could brush it with the sauce or some olive oil to avoid drying it. Serve with rice. You may squeeze some lemon juice on the top. I think it gives a fresh bite besides some fresh coriander and the barberries.

Note: while fishing the chicken from the sauce, I have also fished most of the vegetables which I 've stuffed the birds with.

While serving, this came out as a surprising vegetable lava, It made the whole dish look more colouful.

I make this for 1 serving , no roasting needed.


Thursday, 12 April 2012

Moussaka or Messaka'a, my version

The origin of Moussaka has always been a source of confusion to me, between Greece and Egypt, once can’t really tell! Besides, it’s such a versatile dish that you can’t really narrow it to one recipe.

Bless Wikipedia! It looks like the Egyptians are right when they say that Moussaka is from their land, although it has become and Eastern Mediterranean dish with multiple variation ever since.


So the origin of the word Moussaka is Messaqa’a (or Messakaa), the way it’s still pronounced in Egypt, which means chilled or cold. No wonder, I find it better eaten cold or at room temperature because fried eggplants are disturbing when still hot.

The first time I made Moussaka, I fried almost every vegetable. It turned too heavy and I can’t digest fried food.

A slice of Moussaka

The 2nd time I made it, I fried only 1 layer of eggplants, I shallow fried the rest. As for the courgettes or zucchinis, I shallow-fried them then added a few tablespoons of water to let them cook through. That way, I’ve cut the quantity of oil needed. Of course you can cook the eggplants boiled and have a healthy version, but then you would miss what gives Moussaka its famous taste. At least one deep fried eggplant would make up for it.

The first layer to use as a base can be parboiled potato slices, or seasoned breadcrumbs. Last time I made it, I just layered the biggest slices of fried eggplants which I covered the base and the corners.

I don’t like my Moussaka with béchamel, but of course you can add it as an extra layer. I just use grated cheese which works as a binding ingredient instead.

Baked Moussaka

You can use a lasagna baking dish or a 22 cm diameter one..Anything where you can build in layers of vegetables.

Ingredients
Serves 4 to 6
Prep:  30 min - Cooking: 30 to 40 min

The vegetables
  • 4 medium-size eggplants/aubergines
  • 3 medium-size zucchinis
  • 2 medium-size potatoes
  • 1 medium-size green pepper (or capsicum), sliced
  • 1 large onion, finely sliced
  • 1 medium-size sweet red pepper, sliced
  • 1 medium-size tomato, sliced
  • 2 cloves of garlic, crushed
The tomato sauce
  • 1 small can chopped tomatoes with the juice
  • 1 tbsp of tomato paste
  • 1 cup of ground beef (you can omit this if you want a 100% vegetarian moussaka)
Herbs and seasoning
  • 1 tbsp of paprika
  • 1 tsp of cumin
  • Salt, pepper
  • Chopped parsley
  • A hint of coriander (optional)
  • Thyme, oregano (optional)
 Extras and topping
  • 1/4 cup of olive oil
  • 1 cup of vegetable oil for frying
  • 50 g of grated parmesan
  • Breadcrumbs (homemade, seasoned with salt, pepper, herbs and cheese)

Preparation

Preparing the vegetables

If you are planning to fry the eggplants, cut them along with zucchinis into rings, place them in a colander and salt them generously. Cover and weight down by a heavy can so that excess moisture can be drawn out. This will take about 20 min. skip that if you have no time. Fry until brown. Press extra oil by using a kitchen paper.

Parboil potatoes; they should become just about tender. Drain and set aside, make slices of maximum 5 mm thick.

If you are not planning to fry the eggplants, you may boil for a short time until soft. Drain.

Cut zucchini into rings and shallow-fry them. Cut and shallow-fry potatoes or just use it parboiled.

In a skillet, shallow-fry the onions, green and red pepper until soft and onions slightly brown. Season and add 1 clove of garlic.

If you plan to add minced beef, cook it in a skillet until reduced. Season the sauce with salt, cumin and herbs.

Preparing the tomato sauce

Cook the canned tomatoes, tomato paste, paprika with 1 clove of garlic. Season to taste. Set aside. Add water to cook and simmer until reduced.

Preparing Moussaka/ Messaka'a

I suggest that you layer the ingredients in a baking dish starting in the following order: potatoes or eggplant or breadcrumbs, meat, sauce, zucchini, herbs, peppers and onion, sliced tomato, cheese, sauce, herbs, more eggplant..Breadcrumbs mixed with herbs and cheese.

Building the Moussaka, In this version, I roasted capsicums (discard the skin) instead of frying them with onions


You may keep the green and red peppers uncooked and place them straight under the sauce so they cook in the oven.

Moussaka, ready to go to the oven

Baking

Spread seasoned breadcrumbs mixed with parmesan on the top and bake at 180 to 200 C for about 30 min. I cover the dish with aluminium foil and uncover the last 10 min. Allow to cool for 15 – 20 minutes before slicing and serving. Serve in the same dish.

You can make this dish ahead and keep in the freezer (in small or big portions), coat with breadcrumbs and bake the day you intend to serve it.

My slice, a few hours later. It tasted even better

Sunday, 8 April 2012

Egyptian Koshary


If you have ever been to Egypt you would know Koshary and would know that this is a national dish, a fast-food formula for rich and poor people. I’ve been about 4 times and I’ve seen this more than the Pyramids

Koshary is a festival of carbs, I was shocked the first day I saw it. My parents always told me to never mix pasta with rice, or pasta and lentils or stuff like that. So my brain was functioning like this until I saw Koshary and later on Dhal/rice/beans..As we say in French “il n’y a que les stupides qui ne changent pas d’avis” literally translating to “Only stupid people do not change their minds”.

Koshary with sauces

So my 1st to even 10th encounter with Koshary wasn’t successful, I used to pick pasta and mix it with that almost burned onions and the tomato sauce, that would have been it and only if I there was nothing else around.


But our Egyptian neighbour in Qatar brought us a giant bowl of Koshary along with a homemade 
Dukkah and a tomato sauce. Then suddenly things looked different and tasted better. And here I am making Koshary at home, on a Monday when I needed energy.

Koshary is a 100% vegetarian dish that is very self-sufficient, you basically need water and greens along with it and you are done and ready for a Marathon!

There are many ways of making Koshary, here is one that I was taught. 


The secret to this recipe is to get organised so you can finish it in less than 1 hour, by cooking simultanously, having some ingredients already pre-soaked and above all: being very hungry!

Ingredients
Serves 2
Prep: 15 min – cooking: about 45 min.
Garnishing
  • 1 large onion, cut thin in circles or lengthwise
  • Oil for frying
Tomato sauce
  • 1 can of chopped tomato (about 500 g)
  • 1 tbsp of tomato paste
  • 1 tsp of sugar if tomatoes are sour
  • 2 cloves of garlic, crushed
  • 1 tsp sweet paprika
  • 2 heaped tsp of ground cumin
  • 1 tbsp of ground coriander powder
  • 2 tbsp of olive oil mixed with vegetable oil
Pulses
  • ½ cup of brown lentils, pre-soaked
  • ½ cup of canned chickpeas, wash and discard skin
For the rice and pasta
  • ½ cup long grain rice, pre-soaked
  • ½ cup of elbow pasta or macaroni
  • ½ cup of angel hair pasta or broken vermicelli
Dukkah sauce (very basic)
  • 2 tbsp of white vinegar
  • 2 tbsp of olive oil and vegetable oil, mixed
  • ½ cup of water
  • 2 cloves of garlic, crushed
  • 1 heaped tsp of cumin
  • 1 tsp of ground coriander powder
  • 1 tsp of cayenne or hot chilli flakes (optional)
  • 1 bay leaf
  • Salt and pepper to taste

Preparation

Tomato sauce

I used fresh tomatoes which I peeled but you may use canned ones.

To peel a batch of tomatoes, make a cross at the bottom of each tomato and immerse them in boiling water for a couple of minutes

In a saucepan, simmer the chopped tomatoes with tomato paste, paprika and sugar for about 20 minutes. Add 1 cup of water if needed. Stir occasionally. The sauce will start reducing.

In a skillet, make Tasha: fry crushed garlic in 2 tbsp of oil, cumin and coriander powder for about 1 min. Add this straight away to the tomato sauce and stir.

Cook the tomato sauce until reduced. Season to taste.

Fried onions

Onions cut finely and ready to fry

In a saucepan or skillet, deep-fry the onions over medium-high heat until slightly brown and deeply caramelized, looking slightly burned. Stir often in the last minutes drain and reserve the oil for the rest of the recipe. It will turn crispy if drained properly.

This step took me about 15 to 20 minutes. Simultaneously, you may cook the other things

Pulses, rice and pasta

In a saucepan, cook rice in boiling water until almost al-dente, set aside to drain.

In a large saucepan, put the pres-soaked lentils in water and bring it to a boil. I add a clove of garlic which I discard at the end of the cooking process. I also learned to season the pulses just about 10 min before they’re done so they cook through properly. This step took me about 30 min.
10 minutes before you finish cooking lentils, add the rice and carry on the cooking until all is cooked through and tender. Once done, fluff with a fork, and correct the seasoning with salt to taste.

In a separate saucepan, cook macaroni or elbow pasta in salted water until al-dente. Drain and set aside. This step takes about 15 min if water is already hot from a kettle.

Frying vermicelli

In a skillet, heat oil and add uncooked vermicelli pasta, fry until golden brown. Set aside to drain.

Fried vermicelli

This step takes about 3 to 4 minutes. Mix with the cooked elbow pasta or with the rice mixture. Both are valid.

Mixed macaroni with fried vermicelli. I mixed them just before draining pasta


Dukkah sauce

In a skillet, heat the oil and fry in the crushed garlic, cumin, chilli or cayenne and coriander powder.

Frying garlic and spices
Give it a stir and cook the garlic until you see the colour changing, about 1 min. do not burn it thought!

Splash the vinegar and water and let simmer for a few minutes, set aside to cool down.

After the vinegar boils with garlic, add the tomato sauce and some salt and pepper to taste, then add the cumin. Bring the mix to boil on high heat, then lower heat after it boils.

Assembling and serving Koshary

To serve this dish, you can put it in layers or just all the pulses, pasta and rice together and top with tomato sauce. Sprinkle the caramelized onions, chickpeas and serve Dukkah and extra sauces (hot sauce, tomato sauce) on the side.


I also garnished my Koshary with chopped flat parsley leaves, totally optional.

Koshary can be eaten hot, warm or cold and it keeps well in the fridge for 2 good days.

The oil used to fry the onions does wonders in other recipes requesting oil. It has a very inviting onion taste..

Friday, 6 April 2012

Baked spiced potato wedges



I don’t know a person who does not like spiced potato wedges, but I know many who do not want to feel guilty eating them. So the baked option comes as a solution.

Oven-roasted spiced potato wedges

Here is a recipe of oven-roasted potato wedges recipe which could be 80% made ahead. Please feel free to adjust the marinade to your taste, choose your favourite potatoes as well, I know the texture is important but I also know that the names of potatoes depends on the regions where they’re cultivated, so the names change from one country to another, this is why I’m not mentioning any…

Spiced potato wedges served with homemade burgers but made with a less spiced marinade.

Ingredients
For 1 kg of potatoes
Prep Time: 10 minutes - Cooking time: 20 + 3 min
  • About 1 kg of potatoes, scrubbed and rinsed
Marinade
  • 3 tablespoons olive oil
  • About 3 cloves of garlic, crushed or 1 tbsp of garlic powder
  • 1 tbsp of dried thyme, crushed within your palms
  • 1 tbsp of dried oregano, crushed within your palms
  • 1 tbsp of sweet paprika
  • 1 tbsp of smoked paprika (my favourite ingredient)
  • 1 tbsp of cayenne, or hot chilli powder (optional)
  • 1 tbsp of freshly ground black pepper
  • 1 tbsp of salt
The smoked paprika I'm using

Preparation

Cut each potato in half lengthwise. Then cut each half, lengthwise, into 4 equally sized wedges.

Boil the potatoes until cooked through and just before they get mushy. I prefer this way because it gives me crunchy ends when I bake the potatoes. Set aside to drain completely, about 20 min to 1 hour.

Preheat oven to 240 degrees C or almost the maximum you have.

In a bowl, mix all the ingredients listed in the marinade, you might replace the oil with a fragrant oil (garlic and herbs, chilli).

Add the potato wedges and toss them gently with your fingers.

Line aluminium foil on a baking sheet and place the potato wedges, skin side down and spaced. Bake for 30 minutes, or until well browned, crusty edged, and tender. Serve immediately.


Note 

The wedges can be coated and placed on the baking dish earlier. Pop them into the oven when you are preparing your meal.

Baked potato wedges, straight from the oven



Monday, 26 March 2012

Pakistani Mash ki dhal


In my world, there was only one type of lentils: the green ones. When I lived in Dubai where there is a massive population of Indians and Pakistanis among other Asian ethnicities, I discovered a whole world of pulses in different shapes and colours. I felt somewhat cheated!! How can all this exist and never tried it before?

So in the process of discovering a new life and adapting to my first expat experience, I became fan of some of these wonderful dhal (daal, or dal) dishes such as dhal makani, dhal tadka and mash ki dhal.

My Paki friend invited me to their house, I’ve met a wonderful humble family and the mummy taught me a few recipes (he did the translator and we worked out the rest with signs). I only recall the recipes for chicken biryani, the mashki dhal, and a sort of fried coriander chicken which was out of this world.

Today, I am posting the recipe of mashki dal, which you can call “mashed dhal” if you want it totally pureed..I had it mashed and not mashed, both versions are nice…

A soupy version of Mash ki dhal, give it 10 min and it will soak all the juice

Now if you live in Morocco or in North Africa, this type of lentils is nowhere to be found, I just brought some with me from Qatar…

If you live somewhere where you are lucky to find urad (urid) dhal, give it at try, it’s full of goodness and is a wonderful belly warming dish.

Ingredients
Serves 2
Prep: 5 min – Soaking: overnight – Cooking: 30 + 1 h
  • ½ cup of white urad (urid) dhal
  • 1 medium-size red Onion , finely chopped
  • 1 medium-size tomato, finely chopped
  • 1 tsp of salt
  • 1 hot red or green Thai chilli (or a small hot chilli)
  • 3 to 4 tbsp of vegetable oil or ghee (or mixture)
  • ½ thumb-size of fresh ginger  
  • 2 cloves of garlic, finely chopped
  • 1 tsp of cumin Seeds
  • 1 tsp of mustard seeds  
  • 1 tsp of turmeric
  • 1 tsp of coriander powder
  • 1 tbsp of garam masala
  • 1 hint of curry or a few curry leaves (optional)
  • 1 tbsp of coriander, chopped
To garnish
  • Coriander, chopped
  • Fresh ginger, chopped
Another thick mash ki dhal, cooked previously and served as a side dish


Preparation

Wash urad dhal thoroughly until water becomes clear. Soak it overnight.

The next day, cover dhal with 2 cups of water and boil until soft (from 30 min to 1h).

In the meantime, heat the oil, fry cumin seeds and mustard seeds. Add the chopped onions, cook until translucid.


Add ginger, garlic, chopped chilli, turmeric, coriander powder. Add chopped tomatoes. Cook for about 10 minutes, covered.



Add dhal and salt.  Stir and cover. Let simmer for about 5 min. Add coriander and garam masala and let simmer. You may need ¼ to ½ cup of water to allow dhal to soak from the sauce.

At this stage, my Pakistani friends serve it as is, just like my favourite Pakistani restaurant in Dubai. But you may also blend it and serve it as a puree.

Sprinkle with chopped coriander and fresh ginger. Serve hot. I serve mine with fresh tomato salad, it works well as a fire-fighter if you add a lot of chilli or your chilli turns out extremely hot.

Some people serve it with white basmati rice, steamed, especially when the dhal has been pureed.

A final version of mash ki dhal, coarsly pureed


Wednesday, 21 March 2012

Mushroom risotto


I love pasta and risotto dishes. It's weird that I never posted anything about them. I just assume everyone knows how to make them. 
 
Here is one of my favourite versions of risotto. The delicate combination of mushrooms (strong and mild) and good parmesan gives this dish a whole new dimension. Simple, fragrant and comforting.

I sprinkled coriander instead of parsley, It turned wonderful

Ingredients
For 2 to 4 persons
Prep: 5 min – Cooking: 25 min
  • 200 grams risotto rice (such as Arborio or Egyptian rice)
  • 1 medium onion or 2 shallots, finely chopped
  • About 300 g of mushroom, mixed (button mushroom, oyster mushroom, chanterelle, porcini…), or a type of strongly fragrant mushroom
  • 2 cloves garlic, finely chopped
  • Approximately 1l chicken or vegetable stock
  • 3 inches or celery, finely chopped (optional)
  • 2 tbsp olive oil 
  • 1 tbsp of lemon juice
  • Sea salt
  • Freshly ground black pepper
  • 1 good handful fresh thyme or parsley, leaves picked
  • 50g freshly grated Parmesan
  • 1 tbsp of butter
  • about 2 tbsp of crème fraiche

Preparation

Heat the stock.

In a separate pan, sauté shallots or onions in olive oil. Add garlic, celery, and diced mushrooms, fry slowly for about 5 minutes.  

When the vegetables looks cooked through, add rice and stir.  

Once the rice looks translucent, deglaze with the lemon juice and stir.

Add the first ladle of stock. Stir and let simmer on medium heat.

Once it’s almost dry, add the 2nd ladle of stock and sprinkle the salt. Stir and let simmer. Keep 
adding the liquid once the previous has been absorbed.. until the rice looks al dente.

Add the thyme or parsley (chopped). Sprinkle black pepper and parmesan. Add the cream and the butter. Stir.

The risotto will look somewhat gooey, creamy. Stir gently. Place a lid on the pan and allow to rest for 2 to 3 minutes. Garnish with some shaved parmesan and some chopped parsley. Serve hot.

I sneaked a small Thai chili on the side..for me


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