MUSHROOM RISOTTO

Dare i say vegetarian? This robust ,gutsy, meaty dish is a vegetarian delight. So what? Consider that most vegetarians that i know well, will not let much in the way of vegetable matter pass their lips -resulting in a diet consisting of Cheddar, bread and confectionery, while the other end of the spectrum consists of my carnivorous friends who just do not understand that vegetarian can = great taste! On several occasions friends have shown up after work for a cup of chai and a chat, resulting in an extra place happily laid at the table. An hour or so would pass after the unexpected guest had eaten for the subject of say, vegetarian food to be raised.

First reaction from unexpected guest would normally warrant ;

"Not for me, can not stand the stuff"

"What do you class as vegetarian - then mate"

"Well bland comes to mind"

"Did you enjoy your unexpected supper?"

"Yeah- great mate"

"That was vegetarian"

"Yeah right!"

"Honest mate- you see, that dish you just ate unexpectedly, did not contained one meat based product"

"Well i never thought about it like that, it never crossed my mind that we were eating veggie food"

So the story goes that veggie food is bland, unexciting and certainly given a bad name by silly products that veggies buy to avoid the issues of eating you guessed - VEGETABLES. Eventually the conversation arrives at the phrase vegetarian - With a conclusion that the term is used and abused for the wrong reasons, with the term itself misleading people, and not actually guiding people to what vegetarian food can be!

While i will never be a vegetarian, i do eat a lot of vegetarian home cooked food and will actively seek out, if available the vegetarian options in good restaurants. I know how to cook meat, after years of experiments i know what i like, a fish cooked by a top chef will more than likely be great if not fussed over and fresher than most people will be accustomed too, but i want to know what these guys can do with the humble carrot or a basket of beets or a wonderful risotto made without meat based stock, this too me in some ways is the essence of good food and cooking, which in turn brings us too this humble but welcoming mushroom risotto made without anything with a face!

RECIPE;

500g arborio or risotto rice

1.5 Lt's of good vegetable stock or very good quality veg stock cube with a low salt content

500ml mushroom stock(reserved from reconstituted dried mushrooms)

1 large white onion - finely chopped

1 medium clove of garlic- very finely chopped

100 ml dry vermouth

150g open mushrooms(Chestnut or field) - sliced

20g- 40g dried porcini (reconstituted in boiling 500ml boiling water)

80g unsalted butter

1 tbsp of olive oil

2 tsp of fresh thyme

50-60g freshly grated Parmesan + extra for the table

Freshly ground sea salt and fresh black pepper

METHOD;

Have at the ready a pan with your vegetable stock at the boil, drain the reserved mushroom stock into the pan of veg stock, and bring back to the boil. Heat a large enough saute pan with half the butter and the olive oil, once at a medium heat add the porcini mushrooms, saute for a minute before adding the onion and garlic. Allow to soften, but do not colour, once softened add the sliced mushrooms. Saute for two minutes or until the mushrooms lose there raw edge - Season. Add the dry vermouth and allow to bubble before adding the risotto rice. Allow the rice to absorb the vermouth and fats that remain in the pan. This stage is now the crucial act that will determine the end product. The risotto will require your undivided attention and constant stirring for a minimum of 15 minutes but anywhere as high as 20 minutes is not unknown.

Once the vermouth has been absorbed, you will add a ladle full of boiling stock, waiting for the rice to absorb all liquid before adding the next ladle. The rice requires stirring at all times. You will continue to ladle stock until you have achieved a creamy consistency, the rice will need to be soft on the outside with an al dente middle.

A minute before you feel the rice is ready, remove from the heat and stir in the remaining butter and Parmesan cheese, once combined the rice will look glossy and extra creamy, now add the fresh thyme and repeat the stir, adjust seasoning if needed and serve immediately as if you have not eaten for weeks. This part is important!

If feeling flush add truffle, for the rest of us a good drizzle of truffle oil will lift the taste to new heights. While not essential truffle oil will give a luxurious edge to a rich warming robust dish that invokes memories of the land!

NOTES;

DO NOT WASH RISOTTO RICE BEFORE USE!

click on bad photograph, to view close up of finished texture!

RICE FRIED WITH CHICKEN THIGH AND CURRY POWDER

I have adapted this recipe from Vatcharin Bhumichitr's book a taste of thailand. Having cooked the original recipe many times, it was time for a little adaption. While some of the original elements have stayed i have included fresh ginger, cooked onions,palm sugar and red chilli. A great dish that is not fiery hot but gives a nice balance salty, sour and hot!

Serves 4 as a side dish - or 2 hungry people.

RECIPE;

500g cooked long grain rice
3 tbsp of vegetable oil
3 cloves garlic
1 red chilli
10g fresh ginger
90g chopped onion
175g finely chopped free range chicken thigh
2 tbsp of mild curry powder
2 tbsp light soy sauce
2 tbsp Thai fish sauce
1/2 tsp of palm sugar

GARNISH;

Fresh coriander
Spring onion
Optional fresh lime wedge for each plate
Optional peeled cucumber slices
A Turn of fresh black pepper for each plate

METHOD;

Heat a large frying pan or wok with the oil - until hot. Once hot add the garlic,chilli and ginger and stir fry till the garlic is golden. Add the curry powder and stir fry for 10 seconds, now add the onion's, cook for a further minute, before adding the chicken. Once the chicken has coloured add the cooked rice and stir fry -3 minutes. Add the soy sauce stirring through, then repeat with the fish sauce and palm sugar. Stir fry all of the ingredients till you are sure that the chicken is cooked through and the rice thoroughly reheated.

Turn out into bowls and garnish with shredded spring onion(scallions), chopped coriander and a turn of freshly ground black pepper. Place a lime wedge if liked for squeezing over rice and add some peeled and sliced cucumber for texture.

CHICKEN THIGH WITH FRIED RICE AND LIME

Succulent chicken thighs marinaded with lime,soy and ginger then stir fryed with rice. A nod towards the orient but simple and achievable in the home kitchen! Serves 3-4

INGREDIENTS;

2 chicken thighs
juice of 1 lime
2" piece of fresh ginger
1 medium green chilli
400g long grain rice
75g peas
3 garlic cloves
1 carrot
1 bunch of spring onions/scallions
2 tbsp of light soy
1 tbsp sesame oil
3 tbsp of veg oil
optional egg x 2

MARINADE;

Bone and dice two chicken thighs into 1cm pieces, place into a bowl with the juice of one lime, 1 tbsp of light soy sauce, half of the ginger and one medium green chilli. Cover and leave to marinade for a minimum of 1 hour.

RICE;

Bring 2 lts of salted water to the boil, add the rice and cook for approx 10 minutes. Reserve.

THE DISH;


PREP;
Finely dice the carrot,garlic and remaining ginger then slice the spring onion diagonally.


TO COOK;
Heat a wok with 1 tbsp of oil. Stir fry the chicken and marinade for 2 minutes then set aside . Wipe the wok clean and return to the heat - add the remaining 2 tbsp of oil, add the garlic,carrot,ginger and chopped spring onion, cook for one minute, then add the peas. Stir fry for a further two minutes then add the rice and coat with the oil in the wok. Cook for a further 2 minutes then add the reserved chicken and marinade, season with salt and pepper to taste, cook for a further minute before adding 1 tbsp of soy and 1 tbsp of sesame oil. Toss or stir to combine and you are ready to serve.

If using the eggs, give a quick whisk, then add at the same time as the rice.

FOOLPROOF RICE

Not a recipe but a method for long grain rice. Bring 2 lt of salted water to the boil, add 400g of long grain rice(4 x 100g, allowing 100g per a person), stir to ensure the rice does not stick, bring back to the boil. The rice will cook perfectly in approximately 10 minutes. You will need to check for precise cooking by taste. The rice should be firm to the bite but giving a little.

FRIED RICE WITH EGG

A simple standby fried rice with egg that will satisfy your soul, at any meal time!
This recipe will serve 4 people, or alternatively leftovers are wonderful eaten cold!

Note;
Traditionally rice is fried after being cooked and left for a day or maybe a little longer. This dish calls for rice cooked in the present and makes a wonderful supper dish or standby!



400g American long grain rice

2 large organic eggs

100g peas

1 bunch spring onions/scallions- approx 8

2 cloves garlic

1 tbsp sesame oil + more if desired

1 tbsp light soy sauce + more if desired

3 tbsp sunflower oil

Sea salt and fresh ground pepper(preferably white) to taste



Bring 2 litres of lightly salted water to the boil.

Whilst waiting for water to boil;


Lightly whisk 2 eggs with a dash of soy sauce, heat a saute pan with 1 tablespoon of the oil, over a medium heat, cook the eggs as per a plain omelette, once eggs are set fold each side into the middle and slide onto a plate, reserve.

Trim the spring onions reserving the green ends(make sure green ends are cleaned and free of dirt and grit). Finely slice the whites of the onion on the diagonal, and cut the green ends into slightly larger pieces, now finely chop the garlic.


Add rice too boiling water and cook for approx 10 minutes or until cooked but still giving a little.

It is important to keep an eye on the rice whilst cooking. Loosen the rice from time to time, and check to see if rice is cooked.


Once cooked strain the rice into a colander and run under the cold tap for 1 minute to remove excess starch and stop the cooking process. Set aside.


Heat 2 tbsp of oil in a wok or high sided saute pan, once hot add the garlic and stir fry for 1 minute or until a slight change in colour, add peas and cook for a further 2 minutes then add spring onions and cook for 1 minute before adding cooked rice. Do not dump all of the rice into the wok in one go, add a little at a time until all the rice is coated with oil. Add 1 tbsp 0f sesame oil, toss then add 1 tbsp of soy, again toss. Once happy that all rice is thoroughly coated, taste and adjust with either more soy or sesame oil or both.


Add cooked egg and toss, add a turn or two of pepper and salt if required-Serve.