Friday, 24 October 2014

Beetroot and Brown Rice Risotto

All my beets are coming up in my wee gardens and this recipe hit the spot. It's a bit messy having to peel the beet but just throw on some rubber gloves. This recipe comes from My Petite Kitchen Cookbook by Eleanor Ozich. Totally recommend grabbing a copy.

Ingredients
serves 4
takes 45 minutes to cook risotto but no stirring required
  • 4 Tbsp butter or olive oil
  • 1 large brown onion, peeled & roughly chopped
  • 4-6 garlic gloves, peeled and roughly chopped
  • 1 cup medium grain brown rice (I used a mix of wild, brown & black rice)
  • 500g peeled & grated beetroot (about 6 medium sizes beets)
  • 3 cups vegetable stock
  • 1/2 block feta, crumbled or parmesan cheese, finely grated
  • fresh thyme leaves, to garnish (or sage etc works too)

Method
  1. Melt 2 Tbsp of the butter in a large pan over a medium heat. Add the onion & garlic and cook stirring occasionally for about 10 minutes until soft and slightly brown.
  2. Add the rice and cook, stirring gently for 5 minutes or until grains are toasted & fragrant.
  3. Reduce the heat to low, add the beetroot, stock & 500ml (2 cups) of water. Simmer uncovered for about 45 minutes, until most of the liquid has been absorbed.
  4. Stir in remaining butter and half the cheese. Add a large pinch of sea salt & freshly ground black pepper.
  5. Divide the risotto among 4 bowls, serve warm sprinkled with thyme and remaining cheese. Enjoy!


Source: My Petite Kitchen Cookbook by Eleanor Ozich

Petite Kitchen: Sage and Lemon Butter Beans

It's unbelievable how something so simple had Trevor & I fighting over the last spoonfuls. Awesome recipe out of one of my favourite cookbooks, My Petite Kitchen, by Eleanor Ozich. Again I didn't take a photo so using Eleanor's until I make them next.

Ingredients
serves 2 as a side dish
  • 1 can of organic butter beans, drained and rinsed
  • a good glug of extra virgin olive oil OR 1 Tbsp coconut oil
  • 1 large brown onion, diced 
  • 3-6 cloves of garlic (cut back if you aren't a big garlic fan)roughly chopped 
  • a large handful of fresh sage, leaves only 
  • juice of one lemon 
  • sea salt 
  • freshly cracked pepper

Method 

  1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic and sage, and cook while stirring, until browned and slightly crispy. 
  2. Add the butter beans, and continue to cook for a minute or so. Add the lemon juice, and a good pinch of salt and pepper, and continue to cook for a further 2-3 minutes, just to let all the flavors sink in to each other. 
  3. Remove from the heat and serve immediately. Add a little more seasoning, and an extra drizzle of olive oil. Enjoy!


Photo source: Petite Kitchen

Saturday, 4 October 2014

Palak Paneer

This is one of my favourite Indian dishes, made with paneer, a curd cheese commonly used in Indian cooking, it is cooked in a smooth spinach curry. It's one of those dishes that just looks wrong but tastes oh so right! 

Ingredients
serves 4
takes 40 minutes

for the palak puree:
  • 1 large bunch fresh spinach leaves OR silverbeet washed & roughly chopped (I take the large stems off)
  • 1 or 2 green chilies, deseeded, roughly chopped
  • 2-4 garlic gloves, peeled
  • ½ inch ginger, roughly chopped
for the palak curry: 
  • 2 tbsp oil or coconut oil
  • 1 tsp cumin seeds
  • 1 large onion, chopped 
  • 4-5 garlic gloves, finely chopped 
  • 1 bay leaf
  • 1 can chopped tomatoes
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder 
  • ½ tsp garam masala powder
  • 200g paneer or tofu, cut into 5cm cubes
  • Greek yoghurt or cream for serving
  • Rice or naan bread for serving
Method
To make the spinach puree: 
  1. Place the leaves in a saucepan, sprinkle with rock salt and cover with a small amount of water then boil until it just wilts then drain.
  2. Squeeze most of the water out of the spinach and add to food processor along with the chilli, garlic & ginger and blend until smooth. Set aside.
To make the palak curry: 
  1. Heat oil in a pan over a medium-high heat 
  2. Add cumin seeds, garlic, onion & bay leaf and cook until the onion becomes soft
  3. Stir in the tomatoes, turmeric powder, chilli powder and garam masala and simmer for 10 minutes.
  4. Add the paneer cubes and simmer gently for 5 minutes then add the spinach puree and continue to simmer for another 5 minutes
  5. Serve with yoghurt, rice or naan bread on the side and enjoy!