Friday, 5 June 2015

Spicy Beef Patties with Briani Celebration Rice

It's officially Summer and that means one thing in my Kitchen, Summer recipes.  Light, exotic, fresh and easy, that's what I love about Summer food, alongside, of course, al fresco dining. I have fallen in love with Shelina Permalloo's debut cookbook Sunshine on a Plate. I think in part this is due to the beautiful photos alongside the fact that many of the ingredients that I am familiar with and use in my Caribbean cooking are featured in this book. I made two recipes from Shelina's book Spicy Beef Patties and Briani Celebration Rice yesterday which was wonderful, vibrant, exotic and flavoursome. Shelina describes the Briani rice as celebration rice, eaten at Weddings, Christening and other family events. These recipes were surprisingly easy to make and tasted sublime, my family enjoyed this!  The Spicy Beef Patties, were very spicy and brought a warmth sensation with every bite. You will simply just have to try it for yourself. I have adapted the recipe to what I had in my store cupboards, however I have shared the recipe as stated in Sunshine On A Plate.

Spicy Beef Patties with Briani Celebration Rice.

Briani Celebration Rice.

For the Spicy Beef Patties
1 tbsp sunflower oil, plus extra for frying
2 tbsp chopped spring onions
2 garlic cloves, grated
1 tsp pink peppercorns, crushed
1 tsp ground turmeric
400g lean minced beef
2 tbsp finely chopped coriander
1 tbsp freshly chopped mint
1/4 red scotch bonnet, seeded and finely chopped.
1 egg, beaten
1 tsp fish sauce
1 tsp light soy sauce.

1) Heat the oil in a large frying pan and add the spiny onions and add the spring onion, garlic, peppercorns and turmeric and cook for a few minutes until soft. Allow to cool slightly and then tip into a large mixing bow. Add the minced bed to the bowl with all the remaining ingredients and mix well to combine. Shape the mixture into 12- 16 patties (or make 4 large patties like moi)), using your hands.
2) Heat some more oil in the same pan that you cooked spring onions in and fry patties until they are coked though, about 3-4 minutes on each side (longer if you are making larger attics). Drain on kitchen part and serve immediately.

For the Briani Celebration Rice
Vegetable Oil for deep frying
1 white onion, finely sliced
4 garlic cloves, finely sliced
2 large potatoes, peeled and chopped into 2cm cubes
1 tbsp ground cumin
a tbsp ground coriander
1 tbsp garam masala
1- whole cardamom pods, crushed
1 tsp cumin seeds
300g basmati rice
pinch of salt
2 tbsp freshly chopped coriander
pinch of saffron strands
20g unsalted butter

To Garnish
3 semi-soft boiled eggs, peeled and quartered
2 tbsp fresh coriander

1) Heat enough oil for deep-frying in a deep sided, heavy based pan until a cube of day old bread dropped into it sizzled and turns golden brown in 30 seconds. Alternatively heat a deep-fat fryer to 180C
2) Lower the onion and garlic slices into the hot oil and deep-fry until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
3) Add the potatoes and deep-fry for around 4-5 minutes until the potatoes are golden on the outside and cooked al the way through. Remove and drain on kitchen paper.
4) Put the spices, rice, fried garlic, onions, potatoes, salt, coriander and mint in a separate large pan with a tight fitting lid and mix together. Sprinkle over the saffron strands (don't mix in as you don't want a uniform colour) and dot with the butter. Add enough water to cover the rice with 2.5 cm liquid. Cover with a piece of foil and then the lid and cook over a medium heat for 15-20 minutes.
5) Remove the rice from the heat and leave to steam with the lid on - you need the residual heat to steam the rice for another 15 minutes
6) Spoon on to a large platter and garnish with the eggs and coriander.


Saturday, 16 May 2015

Sea Bass with Coriander and Chilli with Min Frire.

I remember Shelina Permalloo from winning Masterchef 2012, her vibrant, colourful and exotic flavours helped her win one of the most revered cookery show on TV. I've been following her beautiful cookery dishes on her social media channel and when I saw her book on offer at The Works in January, I flicked through it and immediately purchased it. Sunshine On a Plate has been sitting on my book shelf for the last 4 or so months but with me attempting to improve on my cooking, I need to challenge myself with new genres. I will be of course, continuing with my love of Jamaican and Caribbean food, but will expand on other less familiar cuisines to me such as Mauritian, Persian and Korean with the view to share these on my blogs. Now, back to this recipe, the Sea Bass with Coriander and Lime was one of the first recipes I bookmarked. There was something so summery about this fish (if you purchase or own her book you will see the stunning photography) and as the weather gets warmer, I am craving fish and lighter dishes. I tweaked this recipe as I did not have any fresh coriander, but for me it still worked. The sea bass was beautifully cooked, tender and lightly spiced, all the flavour complimented each other. I chose to serve this with Min Frire, a vibrant, fiery and moreish Chinese inspired side dish. Noodles will never be the same. Trust me. 

Sea Bass

Min Frire

Sea Bass and Min Frire.
Recipe for Sea Bass with Min Frire.
Sea Bass with Coriander and Chilli
1 X 1 kg whole sea bass, gutted and scaled
1/2 bunch fresh coriander, roughly chopped
2 red chillies, finely chopped
1 tbsp cumin seeds, toasted
2 tbsp extra-virgin olive oil
sea salt

For the dressing
Juice of 2 limes
1 tsp unrefined light muscovado sugar
1 tsp fish sauce
2 tbsp olive oil

1) Preheat the oven to gas mark 5.
2) Clean the sea bass, wiping it inside and out the kitchen paper. Use a sharp knife to gently score the fish with 3-4 diagonal cuts on both sides. Stuff the inside of the fish with the fresh coriander.
3) Mix together the chillies, cumin seeds, olive oil and  salt and rub this mixture all over the outside of the flesh. Place the fish on a baking tray and bake in the oven for about 30 minutes. The skin should crisp up nicely as the fish is not covered.
4) Check if the fish is cooked - the flesh should be opaque and feel firm to the touch. Return to the oven for 5 minutes for necessary.
5) Meanwhile, whisk together the dressing ingredients. Once the fish is cooked, remove the fillets using two spoons and drizzle a little dressing over each portion.

Min Frire
8 Bundles dried egg noodles
1 tbsp sesame oil
2 tbsp vegetable oil
1 garlic clove, finely chopped
2 cm piece of fresh root ginger, peeled and grated
1/2 white cabbage, finely chopped
2 carrots, peeled and chopped into matchsticks
2 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp finely chopped garlic chives

1) Cook the dried noodles in boiling water according to the packet instructions, until just cooked or al dente. Drain and toss through with the sesame oil to prevent the noodles from sticking. Set aside.
2) Heat the vegetable oil in a wok, add the garlic and ginger and fry for 1 minutes until fragrant. Add the cabbage and carrots cook for 4-5 minutes, stirring constantly to prevent anything from burning at the bottom of the wok.
3) Add the cooked noodles, soy sauce and oyster sauce and stir0fry for another 2 minutes, making sure all the noodles are mixed with the vegetables and have taken on the colour from the soy sauce. Remove from the heat, toss through the garlic chives and serve immediately.

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