Who would have ever thought that a fussy, borderline vegetarian like myself, would one day become a passionate foodie! My family never ceases to remind me that I only ate the most boring and unadventurous foods in my youth, like plain pasta, rice, potatoes and…my favourite…Maggi two minute noodles! It’s a disgrace knowing that I caused my poor mum so much grief. To her amusement, one meal I did enjoy back then and still do now, is her yummy baked chicken and red rice. It’s definitely far from being bland or boring, it’s actually bursting with delicious flavour.

I often make it with homegrown leek and free-range chicken, but you can substitute with brown onion if you can’t get your hands on leek. You might also try pork rather than chicken. The inclusion of sundried tomatoes is a recent addition by me, so feel free to leave them out if you prefer.

By making a big batch, it makes for a quick and easy reheat dinner, perfect for early Spring with a dollop of natural yoghurt.

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Recipe

Serves 6-8

Ingredients
8-10 assorted chicken pieces, e.g. drumstick, thigh and breast (or replace with chicken thigh fillets)
2 bay leaves
Sea salt
2-3 tablespoons olive oil
1 leek, white and light green part chopped, dark green outer leaves discarded (replace with onion if leek is unavailable)
8-12 sundried tomatoes, roughly chopped (optional)
2-3 mild dried whole red chillies, seeds and stem removed and roughly chopped (optional)
1 small red capsicum or 2-3 red bullhorn chillies, seeds and stem removed and roughly chopped
2 cups (440g) medium grain rice, washed and drained
2 teaspoons mild paprika
4 tablespoons (80ml) Italian style tomato passata sauce
Dried vegetable stock e.g. Vegeta/Massel (optional)
Freshly ground black pepper

Method
1) Soak chicken pieces in cold water for 30 minutes to remove impurities then discard water.

2) Bring 2 litres water, bay leaf, 1 tablespoon salt and chicken pieces to the boil, reduce to simmer for 20-30 minutes (10-15 for boneless pieces). Remove chicken pieces and cover to keep warm. Continue to gently simmer chicken cooking liquid.

3) Preheat oven to 250°C.

4) Heat a medium frying pan over low-medium heat. Add oil, leek and a sprinkling of salt, saute without colouring (5 minutes). Turn heat up to medium, add sundried tomatoes, dried chillies, capsicum and saute (3-5 minutes). Add washed rice and stir to coat (2 minutes). Add paprika, once fragrant (1-2 minutes) add tomato passata and mix through (2-3 minutes). Season with 1-2 teaspoons sea salt (or a dried vegetable stock e.g. Vegeta/Massel) and black pepper to taste.Transfer to large baking dish, arrange chicken pieces over rice, pushing down slightly to avoid the meat from drying out.

5) Remove bay leaves from cooking liquid and arrange over rice. Ladle over enough liquid to completely cover rice.
Note: Do not discard remaining cooking liquid.

6) Place in hot oven and cook for 5 minutes then reduce temperature to 220°C and continue to cook for further 25-30 minutes or until rice is cooked and chicken is golden. If rice dries out add an additional 1-2 ladles of the cooking liquid. If rice and chicken brown too quickly cover loosly with a sheet of foil.

7) Allow to stand for 10 minutes and serve while hot with a dollop of natural yoghurt.

Tips:
- Replace chicken with pork.
- For a vegetarian version omit chicken and use a good quality vegetable stock.

In theme with last weeks summer Vegan Baked Rice recipe from Leni in the US, here’s my mum’s special winter version with spinach and beef.

Mum has definitely inspired my interest and love of cooking. She’s a wonderful cook that enjoys trying new recipes from all cultures, including Asian, Indian, French etc. Although technically not an old family recipe, as mum has only been making it for a couple of years, her baked spinach and beef rice uses the flavours and techniques she’s familiar with and is a recipe I definitely want to pass on.
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Recipe

Serves 8

Ingredients
2-3 tablespoons olive oil
1 small onion, finely chopped
500g beef, minced (or lamb if you prefer)
1-2 teaspoon mild paprika
1 large bunch silverbeet spinach, washed, stems removed and coarsely chopped
1 cup medium grain rice, washed and drained
3-4 cups (750ml-1L) hot beef or vegetable stock (or 2-3 teaspoons dried vegetable stock e.g. Vegeta/Massel dissolved in boiling water)
Sea salt and freshly ground black pepper

Method
1) Preheat oven to 250°C.

2) Heat olive oil in a large frying pan (low-medium heat), add onion and season with salt, saute until translucent (5-7 minutes). Increase heat to high, add minced beef, season to taste and cook until liquid evaporates and meat browns (7-10 minutes). Reduce heat to medium, add paprika and stir through until fragrant (1-2 minutes). Add spinach and cook until just wilted (2-3 minutes). Add washed rice and stir through (1-2 minutes).

3) Transfer spinach and rice mix to a large baking dish and pour over hot stock. Check seasoning and add extra salt and pepper if required, cover snuggly with a sheet of foil. Place in hot oven, after 5 minutes reduce oven temperature to 220°C and bake for 15 minutes. Remove foil, add more stock if required and place in the oven for last 5-10 minutes or until rice is cooked.

4) Allow to rest for 10 minutes and serve with natural yoghurt or a lemon wedge.

Tip: For a healthier option use brown rice, be sure to add an additional 20-30 minutes to the baking time.

For many, Friday is a day of fasting. Although a summer recipe, this dish fits with today being Friday. Submitted by Leni from Illinois, USA, she has fond memories of her baba’s Vegan Baked Rice with chilli and tomatoes.

Recipe

Serves 4-6

Ingredients
5 hot banana chillies, seeds and stems removed, roughly chopped
3 ripe tomatoes, roughly chopped (blanch and remove the skin if you prefer)
2 large garlic cloves, finely chopped
1/4 cup (60ml) of olive oil
2 tablespoons sea salt
2 cups (440g) long grain white rice, rinsed and drained
4 cups (1L) water

Method
1) Preheat oven to 200°C (400°F).

2) Prepare chillies, tomatoes, garlic and set aside. Heat olive oil in a medium frying pan (medium-high heat), add chillies and stir frequently to avoid from burning or browning too quickly, fry until fragrant (5-7 minutes). Add garlic and tomatoes, stir through and fry for an additional 5 minutes. Add salt, followed by washed rice and mix well, remove from heat.

3) Transfer vegetable and rice mix to a 13 x 9” baking tray/dish, add water and bake for 30-40 minutes or until the water is absorbed and the rice is cooked. If necessary, add an extra 1/4 cup of water during baking if the rice dries out.

4) Remove from oven and cover with foil until ready to serve. Serve while hot or at room temperature with  a fresh garden salad (or grilled meat).

Tips:
- Banana chillies/peppers are also known as Hungarian or bullhorn, if unavailable replace with 2 capsicums and 1 finely chopped Birdseye chilli.
- To de-seed chillies, cut the top off and discard the stem, then cut in half lengthwise to remove the seeds and membrane, you’ll find a helpful image within the Rustic Fried Chillies with Eggs and Cheese recipe.
- To blanch tomatoes, cut an ‘X’ into the base no bigger than 2cm and no deeper than 3mm and place into a pot of boiling water no longer than 1-2 minutes. Remove from water and when cool enough to handle remove skin and stems.

It’s likely this recipe is hundreds, even thousands of years old as there is nothing complicated about the ingredients. I guess that’s  what I love most about traditional recipes, basic kitchen staples are magically transformed into the most exotic meals.

Ashe Mast originates from the Middle East, it translates as “Thick Yoghurt Soup” and is widely popular throughout Iran. Traditionally, Ashe Mast is served as an entree, although I think it makes a delightful main.
Curious about how yoghurt and rice would work in soup, I was pleasantly surprised. The best way I can describe this stew is as a creamy risotto with a tangy Middle Eastern feel. And like any good stew the flavour seems to improve overnight.

As a family recipe there are many variations. The version I made included all three herbs, coriander, dill and mint, plus leek. However it can be made with just dill and no leek, you can even leave out the meat for a vegetarian soup. If you’re not a fan of coriander you could try replacing with parsley, I think it’d still taste delicious.

This soup transported me to the Middle East, it’s like nothing I have ever tried before, but there was something familiar and comforting about it, I loved it!

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Recipe

Serves 6 as entree, 4 as main

Ingredients
1 cup (250ml) plain or homemade yoghurt (if you use Greek yoghurt dilute with a little water)
1 cup medium grain rice, washed and drained
1 egg yolk
1 tablespoon plain flour
20g butter
4-5 cups water
2 cloves garlic, finely chopped
1 small leek, finely chopped
3/4 cup (loosely packed) coriander leaves, finely chopped
1/3 cup (loosely packed) dill leaves, finely chopped
1/3 cup (loosely packed) mint leaves, finely chopped, plus extra 3 tablespoons to garnish
200g (1/2 can) chickpeas, drained (optional)
2 tablespoons vegetable oil, plus extra 2 tablespoons for garnish
Sea salt and freshly ground black pepper

For meatballs (optional)
300g beef, minced
1 small onion, finely diced
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
Pinch of cinnamon

Method
1) Allow yoghurt to stand at room temperature for 3 hours so that it becomes sour. If you are short for time heat yoghurt in the microwave for up to 1 minute.

2) To prepare meatballs combine all ingredients in a bowl, scrunch with your hands and knead until everything is well combined (3-5 minutes). Shape into 2cm balls, place on a tray and refrigerate until required.

3) Combine washed rice and sour yoghurt and grind with a pestle and mortar or pulse in a blender for a few seconds until the rice grains are slightly broken (traditionally broken rice is used, however this is not readily available).

4) Add yoghurt, broken rice and 1 teaspoon salt to a medium saucepan (nonstick is best) and gently heat (low-medium heat). After 3-5 minutes add egg yolk and stir until mixed through (1 minute). Add flour, butter and 1 cup of water, continue to simmer and stir occasionally until thickened and creamy (5-7 minutes). Add another 2 cups of water and bring to the boil, drop in meatballs and gently stir, gradually reducing heat to a simmer.

5) Add garlic, leek, coriander and dill, add pepper to taste and stir to combine, reduce heat and simmer for 20 minutes, stirring occasionally. If the soup starts to become too thick add another 1-2 cups of water and continue to simmer (you may not need to use all the water).

6) Add chickpeas and mint, simmer for a further 5-10 minutes. Check seasoning and add salt and pepper to taste, stir through and remove from heat.

7) In a small pan heat 2 tablespoons vegetable oil over medium heat. Fry the remaining mint for 1-2 minutes, being careful not to burn, drain on a paper towel.

8) Ladle the soup into a bowl, garnish with mint and enjoy as an entré or hearty main.

Tip:
- This soup should be made with sour yoghurt, if it’s not sour enough simply add a squeeze of lemon juice or ripe grape juice (popular in Iran) before serving.
- Leave out the meatballs for a vegetarian soup.

What is it about Asian food that makes you feel light and healthy. Maybe it’s the balance of flavours, the fresh produce. Then again, maybe it’s the smaller sized serving bowls that force you to eat less!

Although I love to cook I don’t always have 3 hours to spare preparing a lavish feast during the week. So when a quick and easy restaurant quality recipe comes my way it excites me to think that I can have a fancy looking and tasting meal in just over 30 minutes. Seriously, why bother with take-away when you can eat just as quickly (and cheaply) without having to leave home.

The first time I tried this beef was at a Bondi bbq. The host, a friend with a Korean/Japanese background quickly prepared the beef with a simple marinade and then popped it on the barbie, after a few minutes it was all done. It tasted so good that I’ve been pestering him for the recipe since.

The best way to enjoy this Korean beef is with hot rice and a glass of warm sake.

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Recipe

Serves 4

Ingredients
500g porterhouse or New York beef, thinly sliced into 5mm thick strips (you can also use scotch fillet or sirloin pre-cut stir fry strips available in supermarkets)
2 teaspoons sesame seeds, plus extra for serving, lightly browned
1/3 cup (80ml) soy sauce (I prefer Kikoman)
2 tablespoons white sugar
1 tablespoon sesame oil
2-3 shallots, finely chopped (white part and 6-10cm of green part), use some of the green part to garnish
Vegetable oil, for searing

For rice
2 cups (440g) medium grain white rice, rinsed until the water runs clear and drained
3 cups (750ml) cold water

Method
1) Add sesame seeds to a pan/wok (low-medium heat), gently shake and toast for 3-4 minutes or until lightly browned and fragrant. Remove from pan and allow to cool.

2) In a medium bowl combine soy sauce, sugar and sesame oil. Whisk to dissolve sugar (1-2 minutes). Add sesame seeds and shallots, stir to combine. Add beef, coat well, cover with plastic wrap and marinade for 20-30 minutes.

3) Meanwhile place the rinsed rice in a saucepan, add cold water, cover and bring to the boil. Reduce heat to low and simmer with the lid on for 12 minutes. Turn off heat and stand covered for a further 10 minutes. Fluff the rice with a fork and set aside until ready to serve.
Note: Keep a close eye on the rice as it may overflow while cooking, if it does just take the lid off for a few seconds, reduce the heat slightly, cover again and continue cooking.

4) Heat wok or bbq hotplate to very hot and lightly oil. Remove 1/4 of the beef slices from the marinade and sear for 15-30 seconds on each side or until cooked to your liking. Quickly clean the wok/hotplate with a paper towel, lightly oil and cook the 2nd batch. Continue cooking in batches, rest for 5 minutes, sprinkle over extra sesame seeds and shallots, serve with hot rice.

Tips:
- Ask your butcher to slice the meat into very thin strips.
- To slice your own beef, freeze for 15 minutes (this will make it easier to slice), remove from the freezer and slice thinly along the natural grain of the meat.

Thanks to my mother-in-law, I was lucky enough to have a beautiful bunch of spinach, freshly picked from her garden. Admittedly, spinach is one of my favourite greens and one of my favourite ways of eating it is in a traditional village-style stew called mandza (pronounced muhn-juh).

This stew takes a little bit of work, but once it’s done you can pop it in the fridge and reheat for dinner over the next few nights (I often double this recipe so that it lasts a bit longer).

Like most traditional village meals this stew is super healthy and low in fat, it’s also really yummy. I like it sprinkled with feta cheese and some chopped flat-leaf parsley. Of-course fresh bread is also mandatory to help mop up the lovely soup.

Gorgeous fresh spinach

Lightly season veal before browning

When making roux, the flour should bubble

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Recipe

Serves 4

Ingredients
4 veal cutlets (or veal t-bone steaks)
2 litres water, boiled
1 medium onion, peeled and finely chopped
1/3 cup medium grain rice, washed and drained
1 small bunch silverbeet spinach, washed, stems removed and coarsely chopped
2-3 tablespoons olive oil
sea salt and freshly ground black pepper

Roux
1 tablespoon olive oil
2 tablespoons plain flour
1 tablespoon mild paprika
1 cup (250ml) cold water

Method
1) Season veal with salt and pepper. Heat 1 tablespoon of olive oil in a large pot (medium-high heat) and cook the veal until evenly browned all over. Pour over hot water, add a tablespoon of salt (you can use a dried vegetable stock like Vegeta/Massel if you prefer) and bring to the boil, skim surface and reduce heat. Simmer for 30 minutes.

2) In a medium frying pan heat 1-2 tablespoons of olive oil (low-medium heat). Add onion and season with salt, saute until translucent (5-7 minutes). Add washed rice, stir to coat (1-2 minutes). Add spinach and sprinkle with extra salt, stir frequently and cook until just wilted (1-2 minutes). Add to the simmering pot, bring to the boil and reduce heat, simmer for 15 minutes.

3) Meanwhile make the roux (thickener). Give the frying pan a quick wipe down with a paper towel. Heat 1 tablespoon of olive oil (medium heat), add flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have the water in a small pouring jug and a whisk ready to go. When the flour starts to smell like it’s cooking add paprika and stir continuously until fragrant (1 minute). Add a small splash of water and whisk vigorously, once incorporated add another splash of water and whisk again until incorporated, continue to do this until you have a smooth slurry-type roux (3-5 minutes). Add 2-3 ladles of the liquid from the soup, whisk to incorporate and then stir in to the simmering soup. Simmer for a further 5 minutes. Taste and add more salt and pepper if necessary.

4) Serve hot with fresh bread and white cheese.

Tip: If you don’t like veal replace with chicken pieces. Or, if you’re vegetarian leave out the meat and add dried vegetable stock for extra flavour.