Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Rice”

Nasi Goreng

Everybody loves fried rice which is exactly what Nasi Goreng translates to in Indonesian and Malay.  It is also a favourite in The Netherlands where it is even dispensed from food vending machines as piping hot Nasi Ballen.

Topped with a fried egg or strips of omelette, Nasi Goreng is a meal in itself and nothing beats a big spicy bowl on a cold night.

Dried Shrimp Paste (or Belachan) is a paste made from fermented shrimps and is available in Asian grocers.  Sriracha Chilli Sauce is a staple in our household – hot and vinegary – it is hot but not unbearable and adds a zing to everything.  Ketjap Manis is a thick, sweet Indonesian Soy Sauce and is available everywhere.  Crispy fried shallots are available in jars and packets at all Asian grocers. These are delicious sprinkled over soups and any noodle or rice dishes. Our supermarkets also stock all of these ingredients…

Nasi Goreng

Ingredients:

1 leek finely sliced

1 teaspoons sesame oil

1⁄2 teaspoon salt

8 ounces boneless skinless chicken thighs cut into 1/2 inch strips

6 ounces raw prawns, peeled

2 tablespoons vegetable oil

1 garlic clove grated

1 small knob of fresh ginger grated

1 tablespoon dried shrimp paste

½ teaspoon fresh ground black pepper

2 tablespoons Sriracha Chili Sauce

1 tablespoon Ketjap Manis

3 Spring onions finely sliced

Eggs for frying

Crispy fried shallots and coriander for garnish

Method:

Cook the rice using absorption method or boil

Spread the rice to cool or better still cook it the night before.

Have everything ready and chopped as it doesn’t take long to finish off the dish

Heat a wok or large frying pan over heat until hot.

Add oil, and wait until it is very hot and slightly smoking.

Add the leek, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.

Then add chicken and stir-fry for a further 5 minutes or until chicken is cooked

Add in the prawns and continue to fry

Add in the Sriracha Chilli Sauce

Add the rice and continue to stir-fry for a few minutes until the rice is coated and any lumps are broken up

Add the Ketjap Manis and continue to stir-fry for 2 minutes.

Add in finely sliced spring onions at the last minute

In the meantime fry one egg per serving in a separate frying pan

Turn onto large serving platter and top with fried eggs

Garnish with the crispy fried shallots and fresh coriander

Serve piping hot with some Indonesian Krupuk (shrimp crackers) on the side

 

Bon Appetit!   🙂

Old Fashioned Curried Scallops with Rice

In the early 80’s we used to have lunch regularly at a pub near work.  The Notting Hill Hotel was famous for it’s beautiful beer garden and it’s scrumptious Curried Scallops. We felt very chic ordering this then trendy dish which presented a ring of steamed white rice surrounding a mound of tender scallops in a golden curry sauce. It was everyone’s favourite so I thought I would resurrect this much forgotten dish from the past.

Tips:  Use Keens Curry Powder – it is mild and doesn’t overpower the delicate flavour of the scallops.  The addition of the beaten egg gives the sauce a lovely glossy finish and the lemon juice gives it a lovely tang.

Curried Scallops

Ingredients:

500 g fresh scallops

50 g butter

1 red onion, finely chopped

2 tablespoons flour

2 teaspoons mild curry powder (Keens is the best)

1 ½ cups milk

½ cup mayonnaise

couple of teaspoons of lemon juice

1 egg lightly beaten

Salt and pepper to taste

Spring onions to garnish

Method:

Melt butter, add onion and cook gently until softened

Add flour and curry powder, mix well

Gradually add milk and mayonnaise, stirring continuously

Cook until sauce starts to thicken, then throw in scallops

Leave on heat until scallops are just cooked, taking care to not overcook them

Remove from heat, add egg, lemon juice and seasoning if required

If sauce is too thick add additional milk as required and mix thoroughly

Stir well, and serve hot over rice

Garnish with finely sliced spring onions

 

Bon Appetit!   🙂

 

Arancini

Arancini  are the best food known to man.  Lovely balls of risotto with a hidden treat inside, crumbed then deep-fried, these crunchy balls are sensational and a great way to use up leftovers.

We have made them a few times and have just hand rolled them into balls but I am now the proud owner of an Arancini mould.  This little plastic mould with a plunger allows you achieve the perfect Arancini which looks like something a restaurant would serve…

We had an afternoon of fun and made 25 Arancini from one kilo of rice – that’s a pretty good result and our little production line was very successful.

Our fillings were bolognaise with a mini bocconcini ball and some peas. We also experimented and filled a few with cheese and chopped roasted red peppers and some jalapenos…

The mould comes from a traditional Italian importer in Preston here in Victoria called Constante Imports.  Best $50 I’ve invested in for a while.  We quickly realised we can also use this for scotch eggs, croquettes and our favourite Middle Eastern treat Kibbeh…

The Arancini mould

The Arancini mould

Perfect little pine cone shapes filled with delicious surprises

Perfect little pine cone shapes filled with delicious surprises

The finished product!

The finished product!

Ingredients:

1 kg Arborio Rice

Olive oil

2 litres stock, boiling

1 onion finely chopped

3 egg yolks

Good handful of grated parmesan cheese

Knob of butter

Some sauce if desired (optional)

Method:

Fry the onion in a little olive oil then add the Arborio rice and the seal the rice in the oil

Add all the stock and cook over a low heat for approximately 20 minutes

Once cook, take off the heat and add the rest of the ingredients, eggs, cheese and butter

If desired you can add some of the tomato sauce from your bolognaise to the rice to colour and flavour it.

Spread the rice on a flat tray to aid cooling down period

Shape in balls and poke your filling in then coat in egg & breadcrumbs and deep fry in Canola oil

Suggested stuffing:

Bolognaise sauce, mozzarella Cheese, ham, chopped boiled egg, peas, variety of vegetables, use your imagination!

 

Bon Appetit!  🙂

Baked Kransky, Bacon & Pea Risotto

Cold winter nights need some comfort food and there is nothing more tasty than Kransky Sausages baked in a risotto with bacon and peas.  Add some red pesto and you have a delicious combination and it’s hard to stop at just one bowl!

Kransky is a Slovenian sausage most similar to a Polish sausage and is predominantly filled with pork and bacon.  Variations include Cheese Kransky – which has little cubes of cheese added and Chilli Kransky which is hot.

Red Pesto is a variation on the usual green basil based pesto but has the addition of sun-dried tomatoes and sometimes chilli to give a lovely tangy flavour and a vibrant colour.

Frozen peas are a gal’s best friend and add colour and texture to everything and I have no guilt at all about using them.  Really – who has time to individually pod peas!

This dish freezes well and can also be made into Risotto balls

Baked Kransky, Bacon & Pea Risotto

Ingredients:

2 tablespoons olive oil

1 large red onion finely chopped

1 garlic clove grated

1 stick of celery finely sliced

3 Kransky sausages skin removed and chopped into small pieces

3 rashers of bacon finely chopped

2 cups Arborio rice

2 generous tablespoons red pesto

4 cups of chicken stock

1 cup frozen peas

1 generous cup of freshly grated parmesan cheese

½ tub light sour cream

Seasoning to taste

Knob of butter – optional

Method:

Preheat oven to 180C.

Heat the oil in a medium saucepan, add onion, celery, garlic, bacon & Kransky and cook, stirring for 3-4 minutes.

Add rice, stir for another minute so rice is coated, then add the red pesto.

Pour in the chicken stock and bring to the boil.

Season with salt & pepper to taste

Transfer to large casserole dish, cover with foil and bake for 25 minutes.

Just prior to serving cook the peas in the microwave for 3 minutes

Remove risotto from oven and gently stir through peas, parmesan cheese and sour cream.

Check seasoning

Add the additional tablespoon of butter to make a lovely glossy texture if required.

 

 

Bon Appetit!  🙂

Baked Chicken, Mushroom & Leek Risotto

We love risotto but I find it a labour of love to prepare.  Standing over a hot stove ladling hot chicken stock into rice while stirring constantly is not my idea of a quick meal…  This easy and quick recipe only takes 25 minutes and is absolutely delicious.  I basically threw the casserole dish into the oven and set the timer then forgot about it until the bell rang – the texture was lovely.

You can also add some light cream of milk if you prefer instead of parmesan cheese.  Another tip is I slightly warmed the casserole dish so I wasn’t tipping boiling liquid into a cold dish – always nervous it might crack…

Vegetarians can omit the chicken and add a variety of mushrooms or vegies – replace the chicken stock with vegetable stock – voila!

Chicken & Mushroom Risotto

By the way – the leftovers can be turned into delicious Risotto Balls or Arancini Balls by rolling the cold rice mixture into balls and coating with flour, egg and breadcrumbs.  Deep fry in Canola oil for the crispiest results and drain on paper towels….  If you want to be really adventurous, try poking a cube of Mozzarella cheese into the centre before sealing the ball – when you bite into it the oozy cheese runs out…  Perfecto…

Risotto Balls

Ingredients:

2 tablespoons olive oil

2 leeks thinly sliced

1 garlic clove grated

2 cups button mushrooms sliced

2 cups Arborio rice

100 ml white wine

4 cups of chicken stock

5 chicken thighs (about 500g) cut into bite sized pieces

2 tablespoons of butter

1 cup of freshly grated parmesan cheese

1 lemon zested

1 tablespoon fresh tarragon finely chopped

Seasoning to taste

Method:

Preheat oven to 180C.

Heat the oil in a medium saucepan, add leek, garlic and mushrooms, cook, stirring for 3-4 minutes.

Add rice, stir for another minute so rice is coated, then add the white wine.

Pour in the chicken stock and bring to the boil.

Season with salt & pepper to taste

Transfer to large casserole dish, cover with foil and bake for 25 minutes.

In the meantime melt one tablespoon of the butter in a pan, and cook chicken over a fairly high heat until golden and cooked through – approx. 10-15 minutes

Remove pan from heat, cover and keep warm until rice is ready

Remove risotto from oven and gently stir through lemon rind, tarragon, parmesan cheese and chicken.

Add the additional tablespoon of butter to make a lovely glossy texture

 

 

Bon Appetit!  🙂

 

Sensational Sarma (Stuffed Cabbage Rolls)

The Balkan name is Sarma – we call them Cabbage Rolls…  There is something so wonderful about this combination of cabbage, meat and rice – it’s so simple yet so damned delicious.  I don’t know anyone who doesn’t salivate over the thought of Sarma and mashed potatoes….  Heaven on a plate…

We have several friends with kind Mothers who have guided us over the years  – Macedonian, Serbian, Polish – they all recommend the same trick – you must use whole sauerkraut leaves!  You can buy these as a whole head in some Continental Deli’s but the smell is quite daunting.  Luckily you can also buy the whole leaves rolled and packed into the massive jars I recently stumbled across at my local fruit shop/deli.  There are 12 big leaves stuffed in the jar.  Some are bigger than others and can be halved.  We got 16 rolls out of the one jar.

IMG_5553

Vegeta is a Croatian mixture of salt and spices.  It also has a little MSG in it but didn’t leave us with any after effects as we didn’t use much.  It takes the place of salt in this dish and is very strong so use it sparingly…

Some recipes call for the addition of Speck which is an Italian smoked fatty meat from the pork belly.   I substituted with Kaiserfleisch which is basically the same thing but with much less fat.  It gives the rich smoky bacon taste to the meat filling..

My husband has a good mate at work who supplies us with authentic Hungarian paprika – his parents regularly bring back kilograms of the stuff when they visit the old country. It is vital to use a really good quality paprika as the authentic taste of this dish is in the spices…

My only tip is keep an eye on them while baking in the oven – the rolls absorb most of the stock and I found I basted the top layer a couple of times to keep them moist.  You can add additional stock if needed…  What is left at the bottom of the dutch oven is a gloriously tasty liquid – don’t waste it  – spoon it over the rolls and enjoy…

All packeed in and ready for the oven

All packed in and ready for the oven

Two hours later - delicious Cabbage Rolls are ready to serve

Two hours later – delicious Cabbage Rolls are ready to serve

Served with creamy mashed potato and a dollop of sour cream...  A sprinkinge of paprika adds some colour

Served with creamy mashed potato and a dollop of sour cream… A sprinkling of paprika adds some colour

Ingredients: 

2 tablespoons olive oil

2 onions, diced

3 garlic cloves, crushed

150 g kaiserfleisch, finely diced

1 large red capsicum, finely diced

2 tablespoons sweet paprika

500 g minced beef

500 g minced veal

1 generous tablespoon tomato paste

1 teaspoon Vegeta (or a vegetable stock cube, crumbled)

1 tablespoon mustard powder

1 teaspoon freshly ground black pepper

½ cup arborio rice

1 egg, beaten

½ cup chopped flat-leaf parsley

pickled cabbage leaves (large leaves can be cut in half to make 2 leaves)

2-3 cups of chicken stock

additional paprika to sprinkle over top

shredded sauerkraut for the oven dish

Method:

Heat the oil in a frying pan and fry the onions, garlic, red peppers and speck for a few minutes

Stir in the paprika and tomato paste and mix well

Remove from the heat and leave to cool

Combine with the minced meats, Vegeta, mustard powder and pepper

Stir in the rice, egg and parsley.

Combine well using your hands

Place the cabbage leaves on a board and add a generous handful of the mixture to each one

Shape the stuffing into a sausage and roll up inside the leaves, tucking the ends of the leaves back into the rolls.

Lay the sauerkraut over the base of a large Dutch oven

Pack in the rolls so there are few gaps

There will be 2–3 layers in the pot

Top with another layer of sauerkraut

Pour over the chicken stock and sprinkle with additional paprika

Bake in a 170c-180c oven for around 2 hours

Check on the rolls occasionally and baste with the stock – if there is too little, add in additional stock to prevent the rolls drying out.

Serve with creamy mashed potato and a dollop of sour cream

 

Bon Appetit!  🙂

Luscious Lemon Chicken

Who remembers the delicious tang of old fashioned Lemon Chicken we used to always get at the local Chinese Restaurant?  If you do then this dish is for you.  This recipe was given to my husband by a colleague who downloaded it from the Best Recipes website and I have tweaked it slightly to suit our tastes.  It’s very quick and easy – the longest part was squeezing the lemons…

We always prefer chicken thighs to breast as it is much more delicious and juicy and is almost impossible to overcook.  I also doubled the quantity of lemon juice as my husband wanted a big bang of lemon not just a hint!  The recipe amount is as shown below – I used the juice of 4 lemons so it was quite strong…

We very rarely fry food but the trick with Lemon Chicken is to achieve the crispiest chicken possible and the only way to do this is to deep fry.  I always use fresh Canola oil and drain the peices thoroughly on paper towel and the result is worth the pangs of guilt which only last until you put the first morsel in your mouth!

You can also substitute oranges for lemons if you want to try Orange Chicken – hmmm that’s next on my list… Enjoy…

Lemon Chicken

 

Ingredients:

Marinade:

1 teaspoon grated root ginger

3 teaspoons white wine

1 teaspoon salt

½ teaspoon ground pepper

Lemon Sauce:

90 ml lemon juice (about 2 large lemons)

200 ml chicken stock

2 teaspoons white wine vinegar

90 grams caster sugar

5 teaspoons cornflour

1 lemon thinly sliced

Chicken:

6 chicken thighs

2 eggs, lightly beaten

Cornflour to coat – about a cup

2 cups canola oil

Method:

Combine all the marinade ingredients in a bowl and add the chicken

Make sure all of the chicken thighs are coated then cover and marinate for a couple of hours

Make the sauce by combing all the sauce ingredients, except the sliced lemon, in a pot and bring to boil

Turn down to a simmer and keep stirring until the sauce thickens and becomes clear. Remove from heat and set aside

In the meantime, dip the chicken pieces in beaten egg and coat thoroughly and evenly in cornflour

Fry in medium-hot oil until golden brown and crispy, about 6-8 minutes

Remove and drain on kitchen paper towels then slice each thigh into 4 pieces

Add the thinly sliced lemon to the sauce and reheat, stirring occasionally

Serve the chicken on a bed of steamed rice topped with the lemon slices and the piping hot sauce

 

Bon Appetit!  🙂

Jar Salads

Jar Salads seems to be the latest craze sweeping the internet.  I stumbled across them by accident and thought what a wonderful idea!  I often take a salad to work for lunch and find I have to take various bits separately as they go soggy or dry out.  Also the dressing is always a problem – do it before you leave  home and you end up with a limp mess…

These wonderful salads can be made days ahead using the old-fashioned mason jars that are readily available in supermarkets and variety stores.  I bought six 500ml jars for only $7 at our local Reject Shop – you can’t argue with that!

Basically all you need to do is decide what your favourite flavours are and layer the ingredients starting with the dressing at the bottom.  Next add robust vegetables like chopped raw carrots or celery as your first layer as they don’t go mushy.  Keep layering finishing off with your more delicate ingredients such as lettuce or spinach.  About 2 tablespoons of each ingredient is a good guide and you want to see the striations – the contrast in colours is very pretty…    Try adding some fruit – blueberries or raspberries are good.  Also coloured rice such as wild black rice.  Legumes are excellent – chickpeas, beans, lentils…  The possibilities are endless!

IMG_4679

Ingredients:

I used the following:

Chopped celery

Chopped Carrots

Chopped yellow peppers

Tinned black beans

Tinned corn

Quinoa

Rice

Chopped baby Roma tomatoes

Chopped cucumbers

Dried Cranberries

Finely chopped red onion

Chopped coriander

Dressings:

Asian:  peanut oil, sesame oil, garlic, soy sauce, salt & pepper to season

Italian:  olive oil, balsamic vinegar, garlic, salt & pepper to season

White Wine:  olive oil, white wine vintage, Dijon mustard, salt & pepper to season

Method:

Place a couple of tablespoons of your favourite dressing at the bottom of the jar

Layer about two tablespoons or so of any robust type of vegetable that won’t go limp such as carrots or celery

Keep layering using contracting colours of various fruit, rice, legumes or vegetables

Finish of with delicate items like fresh herbs, baby spinach or lettuce

Store in the fridge for up to five days

To serve gently up-end the jar so the dressing is dispersed and eat straight out of the jar

Alternatively tip gently into a bowl and add any additional items such as tuna our poached chicken or ham

 

Bon Appetit!   🙂

 

Spicy Pork, Chorizo & Rice

I am always on the look out for quick one pan meals.  This one has been slightly adapted from a “Hairy Bikers” recipe and is absolutely scrumptious…    The combination of spices is delicious and you can add more or less chilli powder as required…

 

Spicy Pork & Rice

Ingredients:

2 teaspoons Olive oil

1 medium Onion sliced

500 gram Pork Fillet trimmed cut into 1cm slices

1 Chorizo sausage skinned and cut into 5mm slices

2 cloves garlic grated

1 red pepper sliced

1 yellow pepper sliced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chilli powder (use ½ if you don’t want it so spicy)

1 cup long grain rice

1/2  litre Chicken Stock

Salt & pepper to taste

 

Method:

Heat the oil in a large, non-stick deep frying pan or sauté pan

Fry the onion slices over a medium-high heat for 3 minutes until they’re softened and lightly browned, stirring regularly

Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned

Add the chorizo, garlic and peppers and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil

Reduce the heat to a simmer and cook for approx. 30 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.  Add more stock if necessary…

 

Bon Appetit!   🙂

Easy Vindaloo Prawn Curry

I stumbled across an old recipe hand written on a piece of A4 paper for Indian Curry Fish which I suspect comes from a dear friend at work.  I have adapted it and used prawns instead.

The result was fantastic.  It is so quick and easy to make – if you prefer less spicy sauce you can use a Korma or Madras paste as Vindaloo is the hottest…   The flavour is sharp and vinegary and is delicious.  The amounts below serve 4 people…

 

photo-4

Ingredients:

1 tablespoon vegetable oil

1 large onion chopped

4 large vine tomatoes hopped

3 tablespoons Vindaloo paste

300 ml water

1 kg raw prawn cutlets (tail on)

2 long green chillies chopped and seeded

 

Method:

Fry onion in oil until transparent

Add tomatoes and fry for until they breakdown and go creamy – about 5 minutes

Stir in curry paste and fry a further 5-10 minutes until fragrant

Add water and simmer for 10 minutes or until onions are soft

Toss in the prawns and chopped green chillies and simmer until prawns are cooked

Serve with steamed jasmine rice and paratha or roti bread

 

Bon Appétit!   🙂

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