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Recipe of the month


LadyG
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Here we go, a lovely one pot recipe which was really good, 

Ok, first thing I have learned from YouTube is that you need to take two onions, heat very gently in plenty of oil.

Stir every two minutes., Not frying, just sautee to transparent, ten minutes.

Half the oil is ordinary veg oil.

And then good olive oil and some coconut oil.

 

Good olive oil is essential for any Mediterranean type dish.

Coconut oil is essential for any eastern dish. Solid at room temp.

 

Simmer quietly, adding fresh crushed garlic and ginger ( I used it out of a tube)

Stir

Add chilli, out of a tube and tomato puree out of a tube.

Stir.

Add chopped tomatoes, best fresh, stir.

Every thing should be roughly the same size, fairly small.

Add risotto rice, not too much,, and a bay leaf and water. A few chopped fresh herbs .

A tiny pinch of coriander, fenugreek and mint (sauce)

Add Kallo stock cube, one quarter per person.

A pinch of coriander dried herb. A little bit of lemon juice.

Stir gently.

Simmer gently twelve minutes making sure there is enough water.

The idea is that you keep a few fresh raw ingredients for garnish.

 

For a side you need Fage zero fat yoghurt which is sort of fragile Greek style, add small diced cucumber and pickled cornichons.

Sprinkle with plenty of chopped parsley and some fresh basil.

serve immediately.

You can serve with pitta bread, toast it in a dry pan first. I got some softie pitta pockets , maybe Warburton's, excellent.

 

NB if you are happy with chopped tomatoes or any tinned tomatoes try to find good quality, and add a teaspoon of sugar. I don't like tinned if I have fresh and puree, because the recipe seems to be overwhelmed.

 

 

 

 

 

 

 

 

 

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Edited by LadyG
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