The Cook Book Challenge – Week 19 : Rice

Week 19 : Rice
Recipe :  Kedgeree
Cook Book : Nigella Bites by Nigella Lawson

I have quite a few of Nigella’s Cook books and I have to say, I do use quite a bit.  I love her recipes as most are simple and easy to make.

Kedgeree is a rice dish said to have originated from India then brought to England by soldiers that were stationed there and developed a taste for the spices.  It is a breakfast dish and was popular back in the day when there were no refrigeration and leftovers were used.  It is a hearty but light dish to have so it can be easily eaten for dinner as well.  Just like we did.

I have seen this cooked many times on TV and have been wanting to make it.  This week seemed like the perfect opportunity.  I found three different versions in three of my cookbooks.  I opted for Nigella’s version though I did add extra ingredients to it.  It was the easiest and had ingredients that I liked.

  • 45g unsalted butter
  • 1 tsp oil
  • 1 onion, finely chopped
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tbl curry powder
  • 225g basmati rice
  • 1/4 cup sultanas
  • 1 can tuna
  • 4 hard boiled eggs, quartered
  • lemon
  1. Melt butter in a heavy saucepan with a tight fitting lid. Add oil to stop it from burning
  2. Soften the onion and add the spices, then keep cooking till the onion is slightly translucent
  3. Add the rice and stir with a wooden spoon so that it’s all well coated.
  4. Pour in 500ml water. Stir then cover
  5. Cook gently for about 15 minutes until the rice is tender
  6. Turn off the heat, remove the lid, cover the pan with a tea towel and then replace the lid
  7. Add the tuna and gently flake it with a fork.
  8. Add the eggs, sultanas and lemon juice and zest of half of the lemon
  9. Gently mix
  10. To serve, serve on a large plate with wedges of the other half of the lemon.

Bon Appetite,

The Cook Book Challenge – Week 18 : BBQ

Week 18 : BBQ

Recipe :  Beef Kofte and Bulgogi
Cook Book : Ben’s Barbecue by Ben O’Donoghue
Since we fixed up the back yard, we love hanging out there on balmy evenings.  Even better, we are now able to cook on our barbecue and eat al fresco.
This week’s challenge was BBQ.  I scoured through my cookbooks to find a marinade for some lamb chops and beef mince that I had in the freezer.  I found a couple from Ben’s barbecue cook book.  I got this book for my birthday last year and this was the first time I actually used it.  Thanks Cook book Challenge!
I found two marinades that I wanted to try. 
So, while I say Bulgogi, I mean it in the loosest of terms.  I added a couple more ingredients.  I marinated the lamb chops with this and it was fantastic.  The sweetness of the marinade really stood out.  I left the lamb chops marinading for 8 hours but 2 hours is fine.  
For the Beef kofte, it’s not really a marinade but more of a seasoning.  It’s best to let this mixture sit for about half an hour for the flavours to infuse, then mould them into patties or sausages before barbecuing them.

Bulgogi Style Marinade : (for  lamb chops)

3 tbl palm sugar
125ml light soy sauce
4 garlic cloves, crushed
50ml rice wine
50ml hoi sin sauce
50ml oyster sauce
1 tbl sesame oil
Beef Kofte Seasoning: (for 500g lean mince )

2 tbl chopped oregano
4 tbl chopped parsley
4 chopped spring onions
1 tsp ground cumin
salt and pepper
1 egg, beaten
Bon Appetite,