Home-Brew Recipes

Archive for the ‘Beans & Grains’ Category

This rice has medium length polished grains. The grains can absorba great deal of liquid while still remaining their shape. There are several types of risotto rice, including the popular Arborio and carnaroli. When cooking risotto rice, it is imperative to stir it regularly.

Liquid or stock should be added periodically throughout cooking to prevent the rice sticking to the pan and burning, and spoiling the overall taste. The great value grain can be served as an accomplishment or form the base of sweet and savory dishes. Though rice is rich in nutrients it is good to eat on a daily basis.

Lentils are very good value and make a good partner for stronger flavors, such as the powerful anis used in this recipe. Serve this dish on its own or partnered with grilled pork or chicken.

Ingredients:

1 – sliced large onion, 2 – finely chopped garlic cloves, 250g – sliced brown cap mushrooms, 4 – tomatoes which is cut into eights, 25g – chopped fresh parsley, 30ml – anis spirit or anisette, 30ml – olive oil, 150g – brown or green lentils which is soaked overnight, 1 – bay leaf, salt, paprika and black pepper to taste.

Preparation Method:

1. Heat oil in a large, flameproof casserole. Add the onion and fry gently, with the garlic for 5 minutes, until softened but not browned.
2. Add the sliced mushrooms and stir to combine with the onion and garlic. Continue cooking, stirring gently, for a couple of minutes, until the mushrooms soften.
3. Add the lentils, tomatoes and bay leaf with 175ml of water. Simmer gently, covered, for 30 minutes until the lentils are soft and the liquid has almost disappeared.
4. Stir in the chopped parsley and anis. Season to taste with salt, paprika and black pepper.

Rich, sweet, spicy and fragrant, the flavors of this delicious. Thai-style curry really come together with long, slow cooking. Serve with rice or noodles for a substantial supper dish.

Ingredients:

4 – chopped garlic cloves, 4 – finely chopped shallots, 400ml- near-boiling vegetable stock, 300ml – coconut milk, 2 – torn kaffir lime leaves, 15ml – chopped fresh galangal, 450g – peeled, sliced and diced pumpkin, 225g – diced sweet potatoes, 90g – sliced chestnut mushrooms, 90g – roasted and chopped peanuts, 50g – toasted and fresh green or red chili flowers to garnish, 30ml – vegetable oil, 15ml – soy sauce and 30ml – Thai fish sauce.

Preparation Method:

1. Heat the oil in a frying pan. Add the garlic and shallots and cook over a medium heat, stirring occasionally for 10 minutes until softened and beginning to turn golden.
2. Add the yellow curry paste to the pan and stir-fry over a medium heat for 30 seconds, until fragrant. Tip the mixture into a ceramic cooking pot.
3. Add the lime leaves, galangal, pumpkin and sweet potatoes to the cooking pot. Pour the stock and 150ml of the coconut milk over the vegetables, and stir to combine. Cover with the lid and cook on high for 1 ½ hours.
4. Stir the mushrooms, soy sauce and Thai fish sauce into the curry, then add the chopped peanuts and pour in the remaining coconut milk. Cover and cook on high for a further 3 hours or until the vegetables are very older.
5. Spoon the curry into warmed serving bowls, garnish with the pumpkin seeds and chilies and serve immediately.

This easy-to-make baked pasta dish is delicious made with cooked turkey left over from a roast dinner and broccoli florets in a creamy cheese sauce.

Ingredients:

1 – chopped onion, 2 – finely chopped garlic cloves, 450g – cooked turkey meat, 225g – mascarpone, 30ml – chopped fresh tarragon, 300g – broccoli which are broken into florets, 50g – butter, 600ml – milk, 75g – freshly grated grano padano cheese, 30ml – olive oil, salt and ground black pepper to taste, 30 ml – plain flour and 115g – no pre-cook lasagna Verdi.

Preparation Method:

1. Preheat the oven to 180^o C/Gas 4. Heat the oil in a pan and cook the onion and garlic until softened but not colored. Remove from the heat and stir in the diced turkey, mascarpone and tarragon and season with salt and pepper to taste.
2. Blanch the broccoli for 1 minute, then drain and rinse under cold water. Drain well and set aside.
3.  To make the sauce, melt the butter in a pan, stir in the flour and cook for 1 minute, still stirring. Then immediately take away from the heat and continue to stir in the milk.
4. Again return to the heat and bring the sauce to the boil, stirring constantly. Simmer for 1 minute then add 50g of the grano padano and seasoning to taste.
5. Spoon a layer of the turkey mixture into a large, shallow ovenproof dish. Add a layer of broccoli and cover with sheets of lasagna. Coat with cheese sauce.
6. Repeat these layers, finishing with a layer of sauce on top. Sprinkle with the remaining cheese and bake for 35 minutes.