Rice | Charlotte's VVeb

Uzbekistani Pilaff Recipe

18/12/200918/10/2016 by Charlotte J

Pilaff is a classic dish for entertaining and can be varied to personal tastes easily. Traditionally, everyone digs in from a big communal dish which makes it great for this time of year when you have visitors for dinner and want to do something a little different.

Ingredients

600g lean boneless lamb stewing steak

5 tbsp rapeseed oil

700ml water

1 tsp smoked salt

2 carrots, chopped finely

2 white onions, chopped finely

400g long grain rice

1 whole garlic, outer paper removed but left intact/whole

5 sprigs fresh parsley to garnish

Instructions

Healt the oil in a flameproof casserole dish

Add the lamb and fry, stirring frequently for 10 minutes until brown on all sides

Add the water

Bring to the boil

Reduce the heat and simmer for 40 minutes until meat is tender

Meanwhile, heat more oil in separate pan

Add the carrots and onions and stir-fry for 5 minutes until softened

Add the rice and stir-fry for 1 minute until translucent

Transfer rice mixture to the lamb and add the garlic

Bring to the boil, reduce the heat, cover and simmer for 20 minutes until rice is tender and has absorbed most of the liquid

Serve the pilaff heaped onto a warmed dish, garnished with parsley

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Chicken in Badacsonyi Wine

04/11/200918/10/2016 by Charlotte J

This Hungarian recipe is traditionally made with a Balatan wine called Badacsonyi Kekryalii (Blue Handled) which had a full body and distinctive taste. Unfortunately, it’s a bit tough to get hold of Hungarian wine in the UK and I decided to substitute the wine with a dry white and thankfully, due to the wonders of Waitrose, I did managed to get hold of a Hungarian bottle, albeit not Badacsonyi Kekryalii. To find out more about the wine go to Eva’s Wine.

Varna Chicken

14/09/200918/10/2016 by Charlotte J

This is a really tasty and healthy dish originating from Bulgaria. It’s super quick and requires few dishes so the washing up is limited! The chicken is smothered in a rich, herby sauce. Serve the chicken with rice to mop up all the wonderful juices.

Romanian Chicken Ghiveci

27/07/200918/10/2016 by Charlotte J

Stews are big in Romania and all over Eastern Europe. One pot dishes, over time, provided a hearty sustenance for first, peasants in the fields and later, workers in the factories. These dishes are always packed full of flavour from in season produce and, traditionally, home-grown herbs. Served with a side portion of rice or dark rye bread, traditional meals are not only easy but can also be a really cheap way of feeding your 5,000 (family and/or friends). I cooked this for my family and it proved to be every bit delicious as I had anticipated.

Ingredients

4 tbsp vegetable oil

1 mild onion, thinly sliced

2 garlic cloves, crushed

2 red peppers, seeded and sliced

1.5kg / 3 1/2 lb chicken pieces (thighs, drumsticks etc. as chicken on the bone is best for flavour)

3 potatoes, diced

1 tsp chopped fresh rosemary

1 tsp chopped fresh marjoram

1 tsp chopped fresh thyme

3 carrots, cut into chunks

1/2 small celeriac cut into chunks

120 ml dry white wine

2 courgettes

Salt and freshly ground black pepper

Chopped fresh rosemary, marjoram to garnish

Rye bread and/or white rice to serve

Instructions

Heat the oil in a large flameproof casserole

Add the onion and garlic and cook for 2 minutes until soft

Add the red peppers

Place the chicken pieces in a casserole and brown gently on all sides

After about 15 minutes, add the tomato puree, potatoes, herbs, carrots, celeriac, white wine and season to taste

Cover and cook over a gentle heat for 50 minutes

Add the sliced courgettes 5 minutes before the end of cooking

Season to taste

Garnish with herbs and serve with a portion of white rice or dark rye bread

Serve!