Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: arborio, butter, carnaroli, cinnamon, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, rice, risotto, rosemary, sausage | No Comments »
Heat the stock in a large pan and keep hot. Squeeze the meat out of the sausage casings.;Put it in a deep heavy-based frying pan and cook until golden and crispy. Drain and reserve the meat. The bottomof the pan will have developed a nice brown crust. Discard the excess fat and cook the minced onions in the same pan until softened, along with the rosemary sprigs and cinnamon sticks. Add the rice and stir, until it begins to look translucent. Turn up the heat, add the wine, stirring 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 more. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 min. Add the meat for the last 4min.;Add the remaining butter and parmesan, 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: arborio, butter, carnaroli, cheese, course, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, mint, pears, rice, risotto, stilton, walnut | No Comments »
Heat the stock in a large pan and keep hot. Peel, core and dice the pears, keeping them under water and the vinegar. Chop the mint 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 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. Drain and add the pears for the last 5min.;Add the remaining butter, the Stilton and mint andseason 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: basmati, dish, garlic, ghee, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, rice, side | No Comments »
Wash the rice in a fine strainer, until the water runs clear. In a large saucepan, fry the chopped garlic and ginger with the ghee. Add the rice and stir for 1 minute. Pour in the water, bring it to a boil, cover and reduce the heat to the lowest possible. Cook for 10 min. Turn of the heat and leave the pan covered for 10 min. Fluff the rice with a fork.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: dish, jasmine, know your onion, know your onions, knowyouronion, knowyouronions, rice, side, steamed, thai | No Comments »
Wash the rice in a fine strainer, until the water runs clear. Place it in a heavy-based pan and add enough water to reach 3cm above the rice (the ration is 2 cups of washed rice to 3 cups of water). Add the oil and bring to a boil over a medium heat. Boil until the water is levelled with the rice and tunnel bubbles appear. Cover the pan and turn the heat down to the lowest possible. Cook for 10min, shaking the pan from time to time. Turn off the heat and let it rest for 5min before serving.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: coconut, dessert, know your onion, know your onions, knowyouronion, knowyouronions, mango, rice, thai | No Comments »
Wash and drain the rice 5 times and leave to dry in a colander for 5 minutes. Transfer to a pan, cover with water and leave to soak for 3-12hs. Drain again and return to the pan. Line a bamboo or stainless steel steamer with a tea towel, fill with the rice and steam over boiling water for about 50 minutes, until the rice has softened. Transfer it to a bowl and fluff it with a fork. In another pan, heat the coconut milk, sugar and salt until the sugar dissolves. Let it simmer, stirring constantly, until it thickens slightly. Pour over the rice and mix with a fork. Let it rest for 20 minutes before serving. Peel and slice the mangos about 1 cm thick. Serve on top of the rice and garnish with sesame seeds and coconut.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chilli, coriander, course, fish, garlic, ginger, know your onion, know your onions, knowyouronion, knowyouronions, lemon, main, rice, sake, snapper, thai, vinegar | No Comments »
In a bowl, mix the chopped garlic, fish sauce, lime juice, ginger, chilli sauce, chopped coriander, vinegar and sake. Place the fish on a large piece of foil over a baking tray. Pour the marinade over it, with the chopped spring onion. Close the foil, like a parcel and bake in a 200C pre-heated oven for 25min, until the flesh is easily detached from the bones (test it with a fork). Serve with steamed rice.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bean, chillies, chives, course, fish, garlic, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, noodle, noodles, pad, peanuts, pork, prawn, prawns, red, rice, sauce, shrimp, shrimps, sprouts, thai | No Comments »
Soak the noodles in warm water for 10min, until soft. Drain and reserve. In a hot wok or large frying pan, add the oil,H75 the chopped garlic, chopped chillies, and thinly sliced pork. Stir-fry for 2min. Add the prawn and cook for 3min. Stir in the chopped garlic chives and rice noodles. Toss. Add the fish sauce, lime juice, sugar and beaten eggs, tossing with two wooden spoons until heated through. Finish the dish with the sprouts, coriander and peanuts.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bean, bell, cabbage, carrot, carrots, course, curd, fried, garlic, ginger, green beans, know your onion, know your onions, knowyouronion, knowyouronions, main, noodle, noodles, pepper, rice, soy, stir, thai, tofu, vermicelli | No Comments »
Soak the mushrooms in warm water for 20 min. Drain and slice. Seed the bell pepper and cut it into thick strips. Halve the carrot crosswise. Cut into thin slices and then strips. Cut the green beans in half and the fried tofu in dices. Pour boiling water over the vermicelli and soak for up to 4min, until soft. Drain. In a hot wok, add the oil, chopped garlic, grated ginger and tofu. Stir-fry for 1 minute. Add the remaining vegetables, except the sprouts, and cook for 2 minutes. Season with the sugar, fish and soy sauces. Add the vermicelli, bean sprouts and cabbage, tossing with 2 wooden spoons. Cover and steam for 30 seconds. Serve.
