Gingergirl -all about food!
HELLO and welcome to all about food. September brings some of my favourite seasonal foods, cauliflower, beetroot, flavoursome tomatoes, juicy blackberries, and in the gingergirl kitchen it's time for damson jelly and plum preserve.
As part of Bord Bia's promotional campaign to raise awareness of eating seasonal produce, the food board has recently launched www.bestinseason.ie
The website offers recipes, competitions and a 'fun for kids' section with activities, puzzles and lots of snack ideas.
Ask gingergirl:
Hi gingergirl,
We seem to eat a lot of rice and pasta dishes in our house as the kids are not big fans of potatoes. I have some good pasta recipes, but when it comes to rice I seem to be a bit of a bore! How do I turn my plain old boiled rice into something a little more exotic?
Grainne, Newport.
Hello Grainne,
For inspiration when cooking rice I find the Middle Eastern way is best. Using spices and aromatics, that include cumin, cardamom, cinnamon, ginger and saffron, transform many dishes.
I adore using cardamom in cooking and I find the warm and pungent flavour suitable in both sweet and savoury dishes. Cardamom is usually sold in its pod form with the black seeds housed within.
Green and brown pods are available but I tend to use green cardamom as I prefer the flavour and its versatility - brown cardamom is only suitable for savoury cooking.
The seeds are either removed from the pod before cooking or the pods are bruised to release the flavour. The pod should be removed before serving as it has an unpleasant, bitter taste.
Pilaf is made using basmati rice and spices to which a host of other ingredients can be added such as dried fruit, nuts and meat (see below for recipe variation).
Pilaf.
serves 4
2 medium onions, finely diced
100g of butter
12 cardamom pods
2 cinnamon sticks
4 bay leaves
450g of basmati rice
600ml of chicken or vegetable stock – I use kallo organic stock cubes
In a pan (that has a tight fitting lid) gently fry the onions in the butter until soft and golden.
Add the cardamom, cinnamon and bay leaves and continue to cook for a couple of minutes.
Add the rice and stir so the rice is coated in the butter. Add the stock and bring to the boil. Reduce the heat, cover the pan with a lid and simmer for fifteen minutes. Do not be tempted to lift the lid!
After fifteen minutes turn off the heat but again, do not remove the lid. Leave to rest for five minutes.
To serve, fish out the cardamom pods, add a knob of butter and a little salt.
Write to me at gingergirl c/o The Limerick Leader, 54 O'Connell St. Limerick or email helen@gingergirl.ie
Recipe Variation.
As with most of my recipes there are no hard and fast rules! Trust your own taste preferences.
Try toasted flaked almonds or pistachios, chopped dried apricots, dates or figs.
I sometimes add lamb leg steaks or jointed chicken for a more substantial dinner; simply saut the meat in a pan and continue the recipe as above.
Contact gingergirl
www.gingergirl.ie
email: helen@gingergirl.ie
Letters to 'gingergirl' c/o The Limerick Leader, 54 O'Connell St. Limerick.
Be sure to visit gingergirl at: U.L.'s Farmer's Market in the student union courtyard every Tuesday from 12 – 5.30pm and at: The Riverside Market on Bedford Row (Limerick City) every Sunday from 12.30 – 5.30pm
You can follow gingergirl's tweets on Twitter – under gingergirlfood.
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Monday 21 May 2012
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