Easy Chinesey Savoury Brown Rice
Serves: 1 hungry guy or 2 normal people for a lunch
Approx time: 45 mins
- 200ml brown rice
- 1 small white onion (diced)
- 1 tbsp sesame oil
- 400ml vegetable stock
- 1/2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp Oyster sauce
- 1/2 tsp 5 spice (optional)
- 1 tsp fresh chopped ginger (I use a cheese grater)
- 1 tsp lemon zest (again – use the cheese grater)
- 1/2 tsp chilli flakes (optional)
- Handful of peas
- Heat the sesame oil in a small pan and fry the onion until soft
- Add the ginger and cook for a further 2 mins
- Stir in light & dark soy sauce, onion sauce, 5 spice, chilli flakes and lemon zest. Warm to make a sauce (about 2 minutes)
- Add the brown rice and cook in the sauce (stirring) for about 5 minutes
- Pour the stock in, stir, cover and simmer for around 20 or 25 minutes until most of the liquid is absorbed.
- Add the peas for the last 5 minutes of cooking.
If all the liquid absorbs before the rice is cooked, just turn off the heat, cover and let it steam itself until the rice is done.
So this courgette fritter recipe is a bit of a western variation on the Indian bhaji, it uses gram flour and goes for that lovely gooey inside you find in a well cooked bhaji, flavoured with courgettes, garden herbs and italian hard cheese.
The beauty of this courgette fritter recipe is that you can taste it before you cook it make sure it’s seasoned appropriately – it has no egg, meat or anything that might feel a bit icky.
We are serving this tonight with falafel, homemade flatbread (thank you Chef Michael Severn) and salad but it would also go great with pasta, or as a tapas or snack with a glass of wine.
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This is an awesome recipe taught to me by a Punjabi family man. This is definitely not a traditional hyderabadi biryani, (if you want to see one those amazing dishes being made authentically take a look at the video at the foot of this recipe) however, it tastes amazing – just like the biryani rice that comes from many UK takeaways.
I have been eating this for lunch on a very regular basis! There are a lot of ingredients but please bear with it, it takes about 30 minutes in total and is worth every second! Read the rest of this entry »
I’ve been making this curry for lunch all week using a different headlining ingredient. On Monday I used a pork chop, on Tuesday I used mushrooms, on Wednesday tuna steak, on Thursday I added some mushrooms to wednesdays curry and today (Friday) I used chickpeas. Each day I have adjusted the seasoning a little until today I think we have the perfect hyderabadi curry recipe (although I have run out of coriander (cilantro for our American friends) leaves. So without further ado, here is the secret to my hyderabadi curry recipe. Read the rest of this entry »
Dying of starvation and at the end of the week, I needed something quick, easy and fulfilling for lunch today. Chickpeas are one of my favourite ingredients, combined with the aromatic, intense flavours of india they make a most exquisite lunch.
This meal only takes about 10 or 15 minutes which, coincidentally is about the same time it takes to whip up some rice or a chapati…perfect! Read the rest of this entry »