Buttered Raisin Rice with Roasted Cauliflower
and Sweet Potato Fries
Feeds
– 4-6
Preparation
Time – 5-10 minutes
Cooking
Time 20-25 minutes
Ingredients
–
Sweet
Potato Fries –
3
– 4 Large sweet potatoes – Scrubbed clean then finely cut into slices then cut
length ways into skinny chips
Glug
of rapeseed oil
2
Stems of fresh thyme – Leaves removed and mixed with the potatoes
Sprinkle
of sea salt
Sprinkle
of white pepper
1
Medium sized cauliflower – Cut into florets
Glug
of rapeseed oil
Sprinkle
of sea salt
Sprinkle
of smoked paprika
Buttered
Raisin Rice-
3
Cups of rice or roughly ½ Cup per person/ 90g- Brown Basmati rice
2 Large knobs of butter
2
Coves of garlic crushed and finely chopped
2
Handfuls of raisins
Generous
sprinkle of sea salt
Good
dash of white pepper
Good
sprinkle of freshly ground black pepper
Handful
of fresh parsley – Roughly chopped
Homemade
Hot Mayo-
4
Egg Yolks (Use good quality medium sized organic eggs)
Dollop
of Dijon
450ml
of vegetable oil
Splash
of white wine vinegar
Sprinkle
of sea salt
Generous
sprinkle of white pepper
Generous
sprinkle of freshly ground black pepper
½
Tsp Smoked paprika
Pinch
of chilli flakes
Couple
of glugs of Tabasco
(NOTE-
If you want to cheat the mayo you can mix the paprika, chilli flakes, seasoning
and Tabasco plus a dollop of Dijon with regular mayonnaise)
Instructions
–
Start
by preparing the sweet potatoes as noted, don’t add too much oil as they’ll go
soggy not crunchy, so just lightly coat them then add the seasoning and
transfer to a non stick baking dish. Cook for 20-25 minutes on 190 degrees
Celsius. Do the same for the cauliflower and allow to roast until crisp.
For
the buttered raisin rice start by rinsing the rise then cooks as per
instructions, for every cup of rice it 1.5 of water. Remember that brown rice
is often more crunchy than white so don’t be tempted to overcook.
In
a separate frying pan melt your butter over a medium to low heat and add in
your finely chopped garlic plus the raisins and add seasoning. Allow to simmer
here for a good five minutes or so, turning down the heat if the garlic starts
to golden or burn. Prepare your parsley by roughly chopping and set to one
side. Once the rice is cooked pour over the garlic and raisin butter, add extra
black pepper and mix through the parsley. Serve immediately or cover until
ready to serve.
The
easiest way to make the hot mayonnaise is to start by adding the egg yolks to
food processor or electric whisk and add in the Dijon then gradually start to
add in the oil until you have a good thick consistency, add in the vinegar,
then the seasoning and spice and mix again bringing the consistency back to
smooth and fairly thick as per normal mayonnaise.
Serve
it up all together and enjoy a really delicious combination of flavours.
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