We've been ill in this house for days. Once the wonderful family Christmas time ended we went straight into general plague conditions. Two out of three in bed at any time of day and usually all three until afternoon at the earliest. So food has been a struggle and I for one have had no appetite. But it is the season of festivity and the larder is full, so resolutely we have made some efforts.
A Vietnamese type salad, inspired not only by our memories but also by Rick Stein(!), used up some turkey and refreshed the taste buds; a risotto used up stock and comforted; HRW's ham potato cakes were hot but dull.
Vietnam Salad for at least 3
The virtue of this is you can vary what you put in and how much, and play with the dressing too once you know what you are aiming for.
I used:
1 webbs wonder lettuce chopped - it needs to be a crunchy one so could be a cos
3/4 bag bean sprouts
3 carrots grated
4 spring onions finely chopped
1/4 packet thin brown rice noodles soaked as per instructions for 5 mins in hot water and then drained and left to cool
Some chopped coriander - the Vietnamese use absolutely masses of herbs in all their dishes so in another season I would add mint, basil, & parsley
For the dressing:
A large piece of fresh ginger grated
1 red chilli chopped seeds and all
2tbs sugar - it should be palm sugar of course which is very dark and sweet so use brown if you like
2 tbs fish sauce
Juice of 2 limes
Dash of sesame oil - strictly for flavour and optional
You don't need salt because of the fish sauce but add a good grating of pepper
Mix all the ingredients and the dressing together as thoroughly as you can.
To this you can add your chosen protein - shredded left over turkey is a good one..
Mushroom Risotto
This is really a method rather than a recipe as you can do much as you wish with a risotto once you know how to do it. Hot stock, preferably homemade chicken but vegetable from a powder will do, the right rice, and a little patience are all you need. I only do it for 2 or 3 and have assumed it is hard for a larger number of eaters but H says a man in her shared house cooks it for all of them. So.
For 2 or 3
80 g arborio rice per person - approx. For a hungry one perhaps a little more.
1 onion finely chopped
2 cloves garlic
1/2 lb mushrooms - ordinary medium cup mushrooms are fine. For a stronger flavour add a few dried mushrooms soaked first.
A pan of hot stock, at least 2 pints
Butter
Parmesan
Perhaps a dash of cream and wine
A Vietnamese type salad, inspired not only by our memories but also by Rick Stein(!), used up some turkey and refreshed the taste buds; a risotto used up stock and comforted; HRW's ham potato cakes were hot but dull.
Vietnam Salad for at least 3
The virtue of this is you can vary what you put in and how much, and play with the dressing too once you know what you are aiming for.
I used:
1 webbs wonder lettuce chopped - it needs to be a crunchy one so could be a cos
3/4 bag bean sprouts
3 carrots grated
4 spring onions finely chopped
1/4 packet thin brown rice noodles soaked as per instructions for 5 mins in hot water and then drained and left to cool
Some chopped coriander - the Vietnamese use absolutely masses of herbs in all their dishes so in another season I would add mint, basil, & parsley
For the dressing:
A large piece of fresh ginger grated
1 red chilli chopped seeds and all
2tbs sugar - it should be palm sugar of course which is very dark and sweet so use brown if you like
2 tbs fish sauce
Juice of 2 limes
Dash of sesame oil - strictly for flavour and optional
You don't need salt because of the fish sauce but add a good grating of pepper
Mix all the ingredients and the dressing together as thoroughly as you can.
To this you can add your chosen protein - shredded left over turkey is a good one..
This is really a method rather than a recipe as you can do much as you wish with a risotto once you know how to do it. Hot stock, preferably homemade chicken but vegetable from a powder will do, the right rice, and a little patience are all you need. I only do it for 2 or 3 and have assumed it is hard for a larger number of eaters but H says a man in her shared house cooks it for all of them. So.
80 g arborio rice per person - approx. For a hungry one perhaps a little more.
1 onion finely chopped
2 cloves garlic
1/2 lb mushrooms - ordinary medium cup mushrooms are fine. For a stronger flavour add a few dried mushrooms soaked first.
A pan of hot stock, at least 2 pints
Butter
Parmesan
Perhaps a dash of cream and wine
- Soften the onion in enough butter to coat very gently using a wide frying pan.
- Add garlic and repeat.
- Add the chopped mushrooms and let them sweat a little in the juices.
- Add the rice and coat it in the butter and onion juices. Add more butter if there is not enough.
- Now add a swig of white wine for flavour if you like but it is not necessary. Cook it off.
- Now start adding a ladle full of your stock at a time, letting it cook on a gentle steady heat while you stir, not too vigorously but repeatedly, with a wooden spoon. This is supposed to be the secret of risottos so you must do it!
- Each time the stock is nearly all absorbed by the rice, add some more. After 15 minutes or so, start testing the rice before you do for softness with some 'al dente' feel.
- Once you like the consistency of the rice, you should have creamy panful with some suggestion of liquid but no surplus.
- Turn off the heat, add grated parmesan, not too much and a dash of cream if you like and have it. You can also put some chopped parsley in for colour but it is certainly not Itallian to do so.
- Eat out of the pan with nothing as an accompaniment - except maybe white wine.
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