From Caribbean and Thai food to modern gastronomy, the world is full of great cuisines. Explore some of them in the following pages.
King Prawn & Saffron Risotto (Serves 4)
Ingredients:
• 450g unshelled king prawns
• 125 ml white wino
• 1 small pinch saffron
• 1 bay leaf
• 1 tsp tomato puree
• 2 cloves of garlic
• 1 small block parmesan, grated
• 3 tbsp extra virgin olive oil
• 85g butter
• 1 small bunch flat-leaf parsley
• 1 onion, finely chopped
• 350g Arborio rice
• Salt and pepper, to taste
Preparation:
1.Bring 1L salted water to the boil, add the prawns, bay leaf and 1 peeled garlic clove. Cook for 3-5 minutes.
2. Remove prawns from the pan and de-shell. Return the shells to the pan and continue to cook in the water to make a stock.
3. In a separate heavy-bottomed pan, add in the oil and butter. Add finely chopped onion and 1 minced garlic clove. Cook on a low heat until the onion softens.
4. Stir in the rice and cook for a few minutes. Pour the wine, sprinkle the saffron in and turn up to a moderate heat. stirring constantly The rice will begin to soak up the wine.
5. Meanwhile, strain the shell stock. Gradually add small amounts of the liquid to the rice pan, keeping the mixture moving. Add the prawns and tomato puree end continue adding the stock in intervals.
6. Repeat the process until the rice becomes tender. Stir in a handful of grated parmesan and sprinkle with parsley. Season with salt and pepper before serving.
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Cajun-Style Gumbo (Serves4)
Ingredients:
• 700m1 chicken stock
• 2 tbsp olive oil
• 1green pepper, roughly chopped
• Salt and pepper, to taste
• 150g boneless chicken thighs
• 1 red pepper, roughly chopped
• 2 tbsp. butter
• 2 tsp smoked paprika
• 1 onion, chopped
• 2 tsp Cajun seasoning
• 3 cloves of garlic, minced
• 1 tsp Tabasco
• 1 tsp dried oregano
• 150g shelled king prawns or Andouille sausage
• 2 sticks celery, finely chopped
• 60g okra. chopped
• 1 bay leaf
• 1 tin chopped tomatoes
• 1 tsp plain dour
• 1 bunch parsley
• 2 tbsp olive oil
• 1green pepper, roughly chopped
• Salt and pepper, to taste
• 150g boneless chicken thighs
• 1 red pepper, roughly chopped
• 2 tbsp. butter
• 2 tsp smoked paprika
• 1 onion, chopped
• 2 tsp Cajun seasoning
• 3 cloves of garlic, minced
• 1 tsp Tabasco
• 1 tsp dried oregano
• 150g shelled king prawns or Andouille sausage
• 2 sticks celery, finely chopped
• 60g okra. chopped
• 1 bay leaf
• 1 tin chopped tomatoes
• 1 tsp plain dour
• 1 bunch parsley
Preparation:
1. Preheat oil in a large ovenproof casserole dish then add generously seasoned chicken. Brown chicken in the pan for 8-10 minutes.
2. Transfer the browned meat to a Plate. Add butter to a Pot and cook the onion. minced garlic and dried oregano. Throw in celery and the bay leaf, cook for 5 minutes.
3. Sprinkle over the flour and pour in a small amount of stock. Introduce roughly chopped peppers, paprika, Cajun seasoning and Tabasco to the pan.
4. Pan-fry the king prawns or sausage until almost cooked.
5. Firefly, add the okra, tomatoes and the remaining stock. Bring to the boil and simmer for 5 minutes. then stir in the cooked meats and cook for a further 8 minutes.
6. Garnish art parsley and serve with rice or crusty bread.
2. Transfer the browned meat to a Plate. Add butter to a Pot and cook the onion. minced garlic and dried oregano. Throw in celery and the bay leaf, cook for 5 minutes.
3. Sprinkle over the flour and pour in a small amount of stock. Introduce roughly chopped peppers, paprika, Cajun seasoning and Tabasco to the pan.
4. Pan-fry the king prawns or sausage until almost cooked.
5. Firefly, add the okra, tomatoes and the remaining stock. Bring to the boil and simmer for 5 minutes. then stir in the cooked meats and cook for a further 8 minutes.
6. Garnish art parsley and serve with rice or crusty bread.
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