Archive for » May 21st, 2008«
This is another zaar members recipe another one made for this months recipe swap I made this go with my Sesame Chili and Parsley Crusted Lamb fillets and it was the perfect side dish. The saffron gives it a wonderful colour, the flavour is really nice without being overpowering and I love cardamom pods. It is lovely side dish and would pair well with most types of stews, casseroles, curries & tagines.
Ingredients
3 Cups basmati rice, rinsed
3 Cups water, to the rice cooker level
1 Pinch powdered saffron or 1 saffron strand
2 Tablespoons fruit chutney
2-4 Cardamom pod, split & use seeds
Salt
Pepper
1 Ounce butter
2-4 Sprigs fresh coriander (optional)
Method
Important Note: This is a recipe for a standard Rice Cooker – please adjust the fluids if cooking in a pan the conventional way.
2. Put 3 cups 0f rinsed Basmati rice into your rice cooker – using the cup provided.
3. Fill up with water to the 3 cup level in the rice cooker.
4. Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.
5. Using the special non-stick spatula or spoon, gently mix it all together.
6. Turn the rice cooker on to the Cook cycle.(This can be kept warm when the cooking cycle has finished for up to 2 hours.).
7. When ready to serve, add the butter & gently mix through.
8. Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.
9. You can also sprinkle some toasted flaked almonds on top if you wish.
I served this topped with my sesame chili and parsley crusted lamb fillet and it was wonderful.
All photos taken by me unless otherwise stated.
This is another really quick recipe to make with the end resulting in a lovely tender lamb fillet. I cooked this in a frying pan but this could also be cooked on the BBQ. I do not like my lamb overcooked and like it pink in the centre. I cook mine about 5-8 Min’s a side depending on the thickness. I then cover it and let it stand for a further 5 Min’s, this additional standing time cooks the lamb just the way I like, but cook as you prefer.
Ingredients
4 Lamb fillets (about 200g each)
3/4 Cup sesame seeds
1 Teaspoon dried chili flakes
3 Tablespoons fresh parsley, chopped finely
3 Tablespoons olive oil
Method
1. Combine sesame seeds, chili flakes and parsley in a bowl.
2. Combine lamb fillets in a large bowl with the oil.
3. Place lamb one at a time in sesame seed mixture and coat each fillet all over.
4. Cook either on a lightly oiled grill plate, fry pan, or on the BBQ until browned on both sides and cooked as desired. Cover and stand 5 Min’s then slice thickly.
I served mine over fruity saffron rice, but it also goes well with a crisp green salad topped with tomatoes and bocconcini.
All photos taken by me unless otherwise stated.
