All posts tagged: Rice recipes

Chorizo, pepper and paprika rice

Chorizo, pepper and paprika rice

Published by Sam Flores

This is an approximation of the rice dish that’s served at nearly every beach bar on the Algarve. It was one of my dad’s favourite dishes. He used to kind of growl when the bowls of it arrived.  This is as near to the dish we loved as possible. I did wonder whether it contained cumin – maybe it did in some places – so you could add half a teaspoon to the vegetables.  You could also add half a teaspoon of Marmite to the stock. The dish tasted quite beefy in some places but the addition is up to you. If you don’t have enough chicken stock, add water to make the liquid up to 750ml. Source link

Chinese-style chicken and egg fried rice

Chinese-style chicken and egg fried rice

Published by Sam Flores

Woks in our home kitchens never get as hot as they do in restaurants, where they have a lot of power under them – so dishes like this won’t be as perfect as they could be. Unless you’ve grown up stir-frying, it’s hard to get it right too. All those different elements cooked in one pan? You have to think about how much time each one needs. Nevertheless, I have, over the years, managed to do chicken and egg fried rice in a way that works, at least for the family on a weeknight. I cook the dish in stages and do the eggs in a separate pan, otherwise I end up with rice and scrambled eggs. I don’t even think about making this with freshly cooked rice (it will just get sticky). I use Chinese chilli bean paste in other dishes too, so don’t feel buying it is a waste of money. The alcohol is my own thing (goodness knows what Ken Hom would think) but I love its flavour with ginger. You can …

Chicken pilaf with cardamom, carrot and orange

Chicken pilaf with cardamom, carrot and orange

Published by Sam Flores

This Middle Eastern dish is scented, a little sweet and very pretty. In the original, the orange zest, cooked in sugar syrup, ends up a lot sweeter. I’ve toned it down, partly for ease, partly for health reasons. It’s still a gorgeous dish. It can be made grander with saffron butter. Soak a pinch of saffron strands in 1½ tbsp boiling water for 20 minutes, melt some butter and add the saffron water. Pour this on before serving. If you can get on top of making pilafs, you can do them with lots of different ingredients. I often make them with what I have – the remains of a roast leg of lamb, toasted almonds and dried sour cherries, for example – so I’m always stocked up with long-grain rice and dried fruit and nuts. Some pilaf recipes suggest soaking the rice in water, but if you’re making this last minute, just wash it in a sieve. Source link