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Solid!Quote:
Originally Posted by Scheherazade
I doubt this is original but it's new to me, I made it last night:
I cooked Brown Rice with chicken boullon and island spices and added grilled chicken and yellow, red, and orange peppers. The spices add a nice flavor.
Waow it works, i am encouraged to give more receipts.Quote:
Originally Posted by Scheherazade
Bon appetite!
This sounds wonderful Madhuri, would go great with so many things I make, but I want to ask, do you add the juice of the lemon only? or the zest too?Quote:
Originally Posted by Madhuri
weldone Scher!
today I invented a new dish... I might as well say really its thanks to a combination of Scher and Niamh, I originally was attempting to make an IBS friendly dish but got slightly carried way with the flavours, never mind next time I will alter it accordingly! :nod: :D
I call it Nights fish one pot Flavour fest... and as long as you dont go mad with the spices should be fairly idiot proof ( and best of all only uses the one pot!!)
http://i105.photobucket.com/albums/m...D/100_0387.jpg
Ingredients
Raisins
Onion
Leek
Fish (white but I wouldn’t use smoked or very strong tasting) (chopped
Aubergine (eggplant) chopped
Courgette (zucchini) chopped
Rice
Tomato puree
Can chopped tomatoes
Little oil
Spices:
ground Cinnamon
Cumin
Curry
Paprika
Black pepper
Thyme
Masses of Turmeric
First heat little oil in pan add chopped onions and raisins ( don't use too many raisins they are there really to hold the falvour of the cinnamon) after about half a minute turn down heat and add pinch of cinnamon when the smell of them takes hold add the rest of the the spices and about 30- 40 seconds later add the fish . Stir until the chunks are all coated and yellowy looking then add the chopped veg tinned tomatoes and puree. Stir and add rice and the correct amount of water for the type of rice ( I use basmati so its equal amounts) stir and leave to cook.
It was ready in just over 20 minutes and I served it on a bed of mixed lettuce salad chopped tomatoes and cucumber and plain yogurt. Yogurt salad might work too depending on how strong you made it but don’t let it overpower everything else.
It was absolutely Gorgeous tasting I used half a cup of rice a frozen fish fillet half a aubergine and half courgette a table spoon of puree and half a tin of tomatoes and it made 3 portions. :D
http://i105.photobucket.com/albums/m...D/100_0388.jpg
that looks yummy Night!!!
doesnt it just!!!!!
No, I said it was smooth enough to be spread! :goof:Quote:
Originally Posted by papayahed
Yes, you should post more. New recipes are always welcome here!Quote:
Originally Posted by tractatus
Thank you, thank you!Quote:
Originally Posted by Niamh
Night> I am not so keen on turmeric but that looks really tasty!
Humm well it was aubergine that was you... Im sure you dont neeed to have turmeric but its one of my basic spices.... especially with fish :D :nod:
Question: How do you stop meatballs from falling to peices when you cook them in sauce?
:confused:
first off, what are you putting in the chopmeat? I put in one egg, some bread crumbs and seasoning. Some people add a little bit of milk. Once all mixed and shaped into balls, I then fry them in oil just so that the outsides are browned. Then I put them into the sauce and let cook on low for about 1 - 2 hours.Quote:
Originally Posted by Nightshade
Well grated carrot and potato... sometimes egg although generally not too keen on that - I have a thing about egg and tomato, or egg and meat for that matter - grated onions spices sometimes breadcrumbs if we have a box. But I never thought about frying them first... hummm.
Thanks puss...:D
you really don't taste the egg at all since it is scrambled (not cooked) then mixed in.Quote:
Originally Posted by Nightshade
Well ok then will try that, actually Id better get marinating this meat if I want to have it tomorrow. Now do I put the egg in after I marinate it or before? :confused:
:D
Thanks again Puss!
The egg, breadcrumbs, and milk act as a binder to keep the meat together. You have a pile of meat, add the egg and stuff then form into balls. So I guess it depends when you marinade the meat - before or after ball formation?