Post by Manx Cat on Nov 13, 2006 21:47:54 GMT -1
OK , this is a sort of risotto....
I use a rice maker anyway....
Enough rice (brown) for 6 people. 2oz per person
Tin of green garden peas
Tin of sweetcorn (small one)
Enough stock to cover rice
Salt if you wish it.
Put on rice maker until the rice is all nice and cooked.
(I ran out of rice once and used barley, worked very well!)
In a deep frying pan
Saute one finely chopped onion with 1 teasp of finely chopped ginger
half a teasp of finely chopped chilli (or to taste)
Chilli is a fantastic ingredient it really brings out flavours, you dont need much of it.
Cook it in white wine about quarter a bottle of it, let it boil to reduce to about half the quantity.
Add:
1 pound monk fish, removed from backbone and chopped into bite sized pieces
half a packet of frozen defrosted prawns
Add fishy chunks and prawns to the onion, chilli and ginger. Cook for about 10 minutes and add about 150 - 200 mls of creme fresh (half fat is just as good)
To this, once the fish has cooked and the sauce has reduced somewhat, add to the cooked rice.
We had this tonight for dinner and it was lovely. Well flavoured and there was enough left over that it can be eaten cold for lunch tomorrow for 2... SO can feed about 6 - 8.
It was even liked by all the anti fish folk in my family!
mary xx
I use a rice maker anyway....
Enough rice (brown) for 6 people. 2oz per person
Tin of green garden peas
Tin of sweetcorn (small one)
Enough stock to cover rice
Salt if you wish it.
Put on rice maker until the rice is all nice and cooked.
(I ran out of rice once and used barley, worked very well!)
In a deep frying pan
Saute one finely chopped onion with 1 teasp of finely chopped ginger
half a teasp of finely chopped chilli (or to taste)
Chilli is a fantastic ingredient it really brings out flavours, you dont need much of it.
Cook it in white wine about quarter a bottle of it, let it boil to reduce to about half the quantity.
Add:
1 pound monk fish, removed from backbone and chopped into bite sized pieces
half a packet of frozen defrosted prawns
Add fishy chunks and prawns to the onion, chilli and ginger. Cook for about 10 minutes and add about 150 - 200 mls of creme fresh (half fat is just as good)
To this, once the fish has cooked and the sauce has reduced somewhat, add to the cooked rice.
We had this tonight for dinner and it was lovely. Well flavoured and there was enough left over that it can be eaten cold for lunch tomorrow for 2... SO can feed about 6 - 8.
It was even liked by all the anti fish folk in my family!
mary xx
