Great Family Food - Kevin Dundon

Скачать книгу

piece of fresh root ginger, peeled and chopped or 1/2 level tsp powdered ginger

      1 green pepper, cored, deseeded and finely chopped

      2 × 400g/14oz tins of chickpeas

      1/2 tsp ground turmeric

      1 tsp cumin seeds

      1/2 tsp ground coriander

      150ml/5fl oz/2/3 cup vegetable stock

      1 × 400g/14oz tin of tomatoes

      4 tbsp natural yoghurt

      2 tbsp chopped fresh coriander basmati rice, to serve salt and freshly ground black pepper

      1 Gently heat the oil in a large wide-based saucepan. Add the onion, chilli, garlic and ginger and fry gently for 3-5 minutes, or until fragrant. This will produce an intense, spicy aroma in the kitchen. Add in the chopped green pepper and cook for a further 2-3 minutes.

      2 Drain the chickpeas and rinse them under cold water, as sometimes the liquid can be very strong in taste. Add to the pan and stir to coat thoroughly with the vegetable mixture. Stir in the spices, then add the stock and tinned tomatoes and reduce the heat to very low. Cover the saucepan with a tightly fitting lid and simmer, very gently, for 15-20 minutes.

      3 Remove the lid, gently stir in the yoghurt and season with a little salt and black pepper. Finally, mix in some chopped fresh coriander and serve immediately with boiled basmati rice.

      Chilli con Carne

       This chilli is ideal served with rice, crusty bread or jacket potatoes, and guacamole, sour cream and a big green salad. I’ve also included a non-meat alternative.

      Serves 4-6

      2 tbsp olive oil

      2 onions, peeled and chopped

      4 garlic cloves, peeled and crushed

      900g/2lb minced lamb or soya mince

      1 red pepper cored, deseeded and chopped

      50g/2oz sliced mushrooms

      1 glass of red wine

      2 × 400g/14oz tins of chopped tomatoes

      3 tbsp tomato purée

      2 red chillies, thinly sliced (and deseeded if you wish)

      1 tsp dried chilli flakes

      1 tsp ground cumin

      1 tsp ground coriander

      1 stick of cinnamon

      good shake of Tabasco sauce

      1 × 400g/14oz tin of red kidney beans, drained

      1 large bunch of fresh coriander leaves, roughly chopped

      lime wedges, to serve

      salt and freshly ground black pepper

      1 Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the minced lamb or soya mince, red pepper and mushrooms, cooking quickly until browned and breaking down any chunks of soya with a wooden spoon. Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself!

      2 Stir in the tinned tomatoes, tomato purée, fresh chilli and chilli flakes, cumin, ground coriander, cinnamon and Tabasco sauce. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for 50-60 minutes, stirring occasionally, until the mixture is rich and thickened.

      3 Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered. Remove from the heat, add extra seasoning if necessary and serve with lots of lime wedges.

      Traditional Risotto

       Risotto is a warming family favourite—nutritious and very filling. Use good-quality chicken stock to give the dish real depth and flavour. It’s such a versatile meal, be sure to try the delicious variations below.

      Serves 4

      25g/1oz/1/4 stick butter

      2 shallots, peeled and finely chopped

      1/2 tsp chopped fresh thyme,

      3 garlic cloves, peeled and very finely chopped

      350g/12oz/generous 21/2 cups arborio rice

      50ml/2fl oz/1/4 cup dry white wine

      1 litre/13/4 pints/4 cups boiling chicken stock

      100ml/31/2 fl oz/scant 1/2 cup double cream (optional)

      75g/3oz/3/4 cup freshly grated Parmesan cheese, plus extra for serving (optional)

      salt and freshly ground black pepper

      1 On a low heat, slowly melt the butter in a wide saucepan with a thick base. Add the shallots, thyme and garlic and cook very gently until completely softened. Add the rice and mix in well to ensure that it does not stick to the base of the pan at this crucial time. Allow the rice to become glazed and cook without any liquid for 3-4 minutes while continuing to stir. Add the white wine and once again continue to stir the rice, as the wine will evaporate quite quickly.

      2 Do not change the heat. Add the stock little by little into the rice mixture—don’t add the next ladle until the previous one has evaporated. It is vitally important not to rush this process, but continue to add all the liquid until the rice is plump and tender.

      3 Season this mixture and if you wish to obtain a nice creamy risotto you can add both the cream and Parmesan cheese. Adding just Parmesan will also make a great risotto.

      4 Serve immediately with additional Parmesan cheese if desired.

       Tip:

      It is important that the chicken stock is hot before being added to the dish; otherwise it will cool the risotto down during cooking and make it very stodgy.

       Variations:

      All of the following are great added to your basic risotto mixture:

      Roasted asparagus tips with Parmesan

      Pan-fried wild mushrooms

      Roasted pumpkin with chunks of goat’s cheese

      Cooked chicken breast and chorizo

      Hot and Sour Prawn Broth

       With its fragrant aroma of lemongrass and chilli, this is a lovely dish to serve as a starter at a dinner party or as a light lunch. Dublin Bay prawns (langoustines) are perfect in the spicy broth, which is also wonderful served chilled.

      Serves 4

      2 shallots, peeled and thinly sliced

      3 garlic cloves, peeled and crushed

      olive oil, for frying

      2 lemongrass stalks, chopped into small pieces

      850ml/11/2 pints/33/4 cups light chicken stock, boiling

      75g/3oz onoiki mushrooms

      1 red chilli, very finely chopped

      450g/1lb uncooked

Скачать книгу