Vegetable Pilau

Vegetable Pilau

Or is it pilaf? I believe the words are synonymous, but perhaps it depends if your dish is Middle Eastern (pilaf) or Indian (pilau). This one is a pilau because it’s based on one of Meera Sodha’s from her wonderful book Fresh India, which I mentioned here and a copy of which I now own.

A pilau is made with long grain rice and is a great way of using up leftover ingredients, which is what I was doing the other night when I made it. I added asparagus because at this time of year during the British asparagus season, hardly a day goes by when it isn’t on our menu at home.

A couple more points: first, I don’t always have fresh ginger in my fridge, but I do make sure I keep a bag of Waitrose Cooks’ Ingredients chopped ginger in my freezer, also useful when I’m in a hurry; secondly, when a recipe requires vegetable stock I almost always make it with Marigold Swiss Vegetable Bouillon powder, which I thoroughly recommend.

Ingredients

For two servings

  • 110g/4oz white basmati rice
  • 175ml/6 floz vegetable stock (see above)
  • 1 onion, sliced
  • 5cm piece of cinnamon stick
  • 1/2 tsp cumin seeds
  • 1 tbsp rapeseed oil
  • 1 green chilli, sliced (deseeded if you want less heat)
  • 2 cloves garlic, crushed
  • Lump of fresh ginger, peeled and finely chopped (or some of  the frozen stuff: see above)
  • 100g broad beans, cooked and then slipped out of their skins
  • 200g courgettes, roughly chopped
  • 100g asparagus
  • 100g green beans
  • Salt and pepper
  • Chopped fresh herbs: dill, coriander, parsley, mint…whatever you have to hand

 

Method

  • First, cook the rice the Aga way in the simmering oven, except using the vegetable stock instead of water. It will wait happily in the simmering oven until you’re ready to add it to the vegetables
  • Meanwhile heat the oil in a saucepan and add the cinnamon stick and cumin seeds
  • After a minute add the onion and stir to coat the slices in the oil
  • Put a lid on and transfer to the simmering oven until the onion is soft and translucent
  • Add the chilli, garlic and ginger and return to the simmering oven
  • Cook the green beans in boiling water and drain them, pouring over lots of cold water so they retain their greenness
  • Snap the woody ends off the asparagus and discard. Slice the spears, reserving the tips
  • After 5-10 minutes add the courgettes to the pan, stir to coat in the oil and add a little water
  • Replace the lid and return to the simmering oven. 10 minutes or so later, do the same with the sliced asparagus and add the tips about 5 minutes after that
  • Finally add the broad beans, green beans and some seasoning. When these are hot and the other vegetables are tender, fold in the rice
  • Sprinkle over the herbs and serve with lemon wedges

 

 

Beef Short Ribs

Beef Short Ribs

A Bank Holiday Weekend and an opportunity to try a new recipe requiring hours of slow cooking: my sort of recipe. I bought the beef with no particular recipe in mind so I was pleased to find I’d bookmarked this one for Glazed Sticky Longhorn Short Ribs over a year ago. I have no idea if my ribs were from Longhorn cows but I bought them from my excellent local butcher, Ruby and White, which has never let me down.

Ingredients

Serves 6

  • About 3kg beef short ribs
  • Rapeseed oil
  • Seasoning

For the sticky BBQ glaze

  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Worcestershire sauce
  • 300ml passata
  • 100ml tomato ketchup
  • 2 level tsp five spice
  • 1 level tsp all spice
  • 1 level tsp cayenne pepper (optional)
  • 1 level tsp Sichuan pepper
  • ½ tsp ground black pepper
  • 6 tbsp dark brown sugar
  • 1 level tsp rapeseed oil

Method

(Preheat conventional oven to 100ºC)

  • Place the ribs in a large roasting tin, season and drizzle with rapeseed oil
  • Cover with a double layer of foil and place in the simmering oven to slow-roast for about 8 hours but can be longer. The meat will be tender and falling off the bone
  • Alternatively, if you want to eat at lunchtime, place the ribs in the oven before going to bed. Could probably leave them there until you’re ready to add the glaze (see below), but if you’re worried they will be falling apart too much (is this possible?), remove them at breakfast time and replace them, with the glaze, a couple of hours before you want to serve them
  • A couple of hours before the end of the cooking time make the glaze
  • Place everything in a saucepan, add 100ml water and stir on a medium heat/the simmering plate until the sugar has dissolved.
  • Bring to the boil and simmer for 20 minutes. Or bring to the boil and leave uncovered in the simmering oven for at least half an hour
  • Then pour about ⅔ of the sauce over your ribs, replace the foil and return them to the simmering oven for a minimum of 30 minutes but can be longer
  • I didn’t have all the ingredients for the seasonal slaw so I served our ribs with Nigella’s Hot and Sour Shredded Salad (recipe in her book “Kitchen”) and steamed Basmati rice, with the remaining glaze drizzled over the ribs

Nigella’s Hot and Sour Shredded Salad

Serves 6

  • 3 carrots
  • 4 spring onions
  • 1 long red chilli
  • 1 long green chilli
  • 20g/small bunch coriander

for the dressing:

  • juice of 1 lime (if you don’t have one, a lemon will do)
  • 4 x tbsp Thai fish sauce
  • 1 tsp caster sugar
  • Cut the carrots into long slices and then julienne them (i.e. cut into matchstick-like strips)
  • Trim and halve the spring onions and julienne as well
  • De-seed the chillies and cut into juliennes
  • Finely chop the coriander
  • Mix all of the above in a bowl. In another bowl mix the lime juice, fish sauce and sugar and dress the vegetables with this