Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: brazilian, broth, canja, carrots, chicken, course, main, portuguese, rice, soup, starter, stock | No Comments »
Sweat the onion and garlic in oil. Add the chicken, season with salt and pepper and lightly brown. Pour in the cold water, bring to a boil and simmer slowly until the meat falls of the bones, around 1h 30min. Pass the stock through a sieve and bring back to the heat. Meanwhile peel, chop and add the carrots to the stock. Remove the chicken meat from the bones and shred. Wash the rice until the water runs clear and add it to the boiling stock with the carrots. When the rice is cooked add the shredded chicken and the chopped parsley. Reheat the chicken and serve.
Posted: May 3rd, 2009 | Author: the chefs | Filed under: recipes | Tags: dish, know your onion, know your onions, knowyouronion, knowyouronions, rice, side, white | No Comments »
Wash the rice until the water becomes clear. Drain. Finely dice the onion and chop the garlic. Bring the water to the boil. In a heavy based saucepan over a high heat, stir fry the onion in oil and, when they soften, add the garlic. After one minute, add the drained rice and stir-fry for a further minute. Add the boiling water, season with salt and, when it boils again, turn down the heat to minimum and cover. Cook for 15-20 min, until the rice has absorbed the water and bubble holes appear on the surface. Turn off the heat and rest for 5 min, before fluffing it with a fork.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: almond, arborio, basil, carnaroli, cheese, course, goat, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, marscarpone, rice, risotto | No Comments »
Heat the stock in a large pan and keep hot. Chop the basil leaves, reserving a few for decoration. Toast the almonds ina dry frying pan. Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced onion until softened. Add the rice and stir for a couple of minutes, until it begins to look translucent. Raise the heat and add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. At the last minute add the basil. Add the remaining butter, the Mascarpone cheese and season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bell, clams, course, know your onion, know your onions, knowyouronion, knowyouronions, main, mussels, paella, pepper, prawn, prawns, rice, saffron, seafood, shrimp, shrimps, simple, spanish, squid | No Comments »
Cook the shells of the prawns in 2 litres water. Reserve the tails. In another pot, steam the mussels in 2cm of boiling water for about 5 min, until they open. Discard any that don’t. Strain the cooking broth and mix with the shrimp broth. In a small bowl let the saffron infuse with some of this hot stock. In a paella pan (or heavy-based frying pan), cook the chopped onion in oil. Add chopped garlic, peeled, seeded and diced tomatoes, seeded and diced green pepper. Add the squid cut into rings and, as they change colour and dry a bit, the rice. Stir for 2 minutes. Season, pour the saffron broth and finish covering with the hot prawn/mussel broth. Bring it to a boil, turn down the heat to a simmer and cook for about 20min, adding more broth if necessary. Don`t stir the rice anymore. Add the prawns in the last 4min. Decorate with the red pepper cut in ribbons, chopped parsley, the mussels and the peas. Cover with aluminium foil and rest for about 5 minutes before serving.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arborio, authentic, butter, carnaroli, course, dish, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, milanese, parmesan, rice, risotto, saffron, side | No Comments »
Heat the stock in a large pan and keep it hot. Combine 1 ladleful of the stock and saffron in small bowl and leave to infuse.;Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced onion until softened. Add the rice and stir for a couple of minutes, until it begins to look translucent. Turn up the heat,add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding the infused saffron stock and stir. Then, repeat with ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes.;Add the remaining butter and the Parmesan, season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: cabbage, celery, chard, courgette, italian, know your onion, know your onions, knowyouronion, knowyouronions, minestrone, onion, onions, potato, potatoes, rice, soup, starter, swiss, vegetable, vegetarian | No Comments »
If using dried beans, soak them for 2 hours. Fry the minced onions and diced vegetables in 8 tbsp olive oil, over a medium heat. Add the beans, bay leaves, cover with stock or water and season lightly with salt and pepper. Cook for 45min or until the beans are tender. Then, add the rice and more water, if necessary to cover everything. Simmer for another 15-20min. Adjust seasoning and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: arborio, butter, carnaroli, course, dish, funghi, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, mushroom, mushrooms, parmesan, rice, risotto, side | 1 Comment »
Heat the stock in a large pan and keep hot. Clean the mushrooms with dry kitchen paper. Slice them (not too thinly).;Heat half the butter and 1tbsp of the oil in a deep frying pan. Add the mushrooms and cook over high heat, until softened. Reserve. In the same pan, add the minced onion and garlic. When softened, stir in the rice for a couple of minutes, until it begins to look translucent. Turn up the heat, add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. Add the mushrooms for the last 2 minutes.;Add the remaining butter, Parmesan and chopped parsley and season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: arborio, butter, carnaroli, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, pancetta, parmesan, rice, risotto, sage | No Comments »
Heat the stock in a large pan and keep it hot. Chop the sage leaves, reserving some to decorate;Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced onion until softened. Add the pancetta and cook for 5 minutes until lightly golden. Add the rice and stir for a couple of minutes, until it begins to look translucent. Turn up the heat, add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. Add the sage for the last 1-2 minutes.;Add the remaining butter and Parmesan and season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as it´s almost too wet. However, it will harden a bit on the plate.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arborio, asparagus, butter, carnaroli, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, prawn, prawns, rice, risotto, shrimp, shrimps | No Comments »
Heat the stock in a large pan and keep hot. Peel and blanch the asparagus in the stock for 2 minutes, then remove and cool in iced water. Chop, reserving the tips for decoration.;Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced shallots until softened. Add the rice and stir for a couple of minutes, until it begins to look translucent. Turn up the heat, add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 min. Add the prawns and chopped asparagus for the last 5min.;Add the remaining butter and season with salt and pepper. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apricot, dates, dessert, french, honey, know your onion, know your onions, knowyouronion, knowyouronions, prunes, pudding, raisins, rice | No Comments »
Put the rice in a sieve and wash it quickly under running water. Boil the milk and then add the rice and salt. Reduce the heat, add the lemon zest and cook for about 1 h, with the lid partially closed. When the rice is cooked add the sugar. If you want it thicker, add the cornflour and stir over the heat until thickened. Refrigerate and serve with the dried fruit, cinnamon and a drizzle of honey.
