Aromatic Rice

INGREDIENTS
1 tbs ghee
2 small (160g) onions, finely sliced
3 cloves garlic, crushed
3 tsp cumin seeds
2 tsp black mustard seeds
4 cardamom pods, bruised
2 bay leaves
½ cup shelled pistachio nuts
1 ½ cups basmati rice, washed, drained
2 ¾ cups chicken stock

METHOD
Heat ghee in medium heavy-based saucepan.
Cook onions, garlic, spices and nuts, stirring, about 5 minutes or until onions are browned lightly and mixture is fragrant.
Stir in rice and warm stock.
Simmer, covered, 15 minutes.
Remove from heat, fluff with fork then stand, covered, for 10 minutes.

SERVINGS
4 as main meal

SOURCE
AWW Cooking Class Indian

Pastitsio

INGREDIENTS
4 tbs olive oil
1 large onion, chopped
2 tbs chopped parsley
2 garlic cloves, crushed
850g lean beef mince
1 bay leaf
1 tsp ground cinnamon
125mL white wine
400g tinned tomoatoes, chopped
450g short pasta
30g butter
1/2 tsp dried mint
1 tbs breadcrumbs

Bechamel Sauce
120g butter
125g (1 cup) plain flour
1 litre warm milk
a little freshly grated nutmeg

METHOD
Heat the oil in a large non-stick saucepan and fry the onion until soft and lightly golden.
Add the parsley and garlic and cook for a few seconds before adding the meat.
Fry for a few minutes until all the moisture has evaporated and the mince is starting to brown.
Season with salt and pepper and add the bay leaf and cinnamon.
When it begins to fry in the oil and brown, add the wine and cook until evaporated.
Add the tomatoes and about a cupful of water and continue cooking over medium to high heat for 10-15 minutes until the tomatoes have melted into the meat (the meat shouldn't be too dry).
Remove from the heat.
Preheat your oven to 180°C.
Meanwhile, cook the pasta in boiling salted water for 2 minutes less than it says on the packet so that it is still quite firm.
Drain and put in a bowl.
Mix in the butter and crumble in the mint with your fingers.
Mix through well and spoon half over the base of a large ovenproof dish (35cm by 24 cm by 6cm deep).
Pour the meat mixture over the top so it evenly covers the pasta.
Add the remaining pasta in another layer over the top.
Press down with a wooden spoon so that it is fairly compact.
Set aside while you make the bechamel sauce.
Melt the butter in a saucepan.
Whisk in the flour and cook for a few minutes, stirring constantly.
Begin adding the warm milk - it will be immediately absorbed so work quickly whisking with one hand and adding ladlefuls of milk with the other.
When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg and continue cooking even after it comes to the boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce.
Pour this over the pasta and meat layers in the dish. It should just fit exactly in the dish.
Sprinkle the breadcrumbs over the top and bake for 30-40 minutes until the top is nicely golden in parts.
Let it cool a little before cutting into squares to serve, otherwise it will run everywhere.
Serve warm or at room temperature with a big greek salad.

SERVINGS
10

SOURCE
Tessa Kiros Falling Cloudberries

Pumpkin Risotto with Prosciutto and Rocket

INGREDIENTS
750g butternut pumpkin, diced
6 slices prosciutto (or pancetta)
1 large onion, diced
2 tbsp olive oil
2 cloves garlic, crushed
400g arborio or carnoroli rice
½ cup dry white wine
6 cups chicken stock, simmering
sea salt and pepper
30g parmesan, grated
1 bunch rocket, torn
50g butter

METHOD
Pre-heat oven to 180°.
Place diced pumpkin on oven tray, spray or drizzle with olive oil, salt and pepper and roast until pumpkin is tender and slightly crunchy.
In a large saucepan, fry prosciutto off on a high heat, until very crispy.
Drain on absorbent paper.
Turn heat down and gently sauté onion and garlic with another tablespoon of the oil.
Add more oil and the rice, and cook for one to two minutes.
Add white wine, and smell the beginning of the risotto!
Now begin to ladle simmering stock into saucepan. This process will take at least twenty minutes, and the rice should be quite wet at all times. It is necessary to stir often.
When the rice is tender and the risotto is nice and gloopy, turn off heat, add parmesan, butter.
Leave for a few minutes, then stir through.
Season to taste.
Add the pumpkin and rocket and ladle the steaming rice into bowls or plates.
Sprinkle with crushed prosciutto, more parmesan and salt and pepper to taste.

COMMENTS
Pure comfort food. While you do need the energy to stand at the stove for half an hour, stirring, it is worth the effort. The butter and parmesan transform the rice from slightly gluggy to shining and smooth, with a delicate taste. If using commercial stock, be careful with the salt content – dilute more than you would usually.

SOURCE
House and Garden 2002

Spaghetti Bolognese

INGREDIENTS
1 onion
1 carrot
1 stick celery
2 rashers bacon
1 clove garlic
2 Tbsp oil
500g mince
3 Tbsp tomato paste
1 tsp oregano
2 stock cubes
1 cup water
2 tsp worcestershire sauce
1 Tbsp fruit chutney
375g spaghetti
120g grated cheese

METHOD
Peel and chop onion and grate carrot.
Slice celery finely and chop bacon and garlic.
Heat oil in frypan and add veges and bacon.
Saute till onion is golden brown.
Add mince and stir til brown.
Add tomato paste, oregano, stock, water, sauce and chutney.
Mix well and bring to the boil.
Reduce heat and simmer uncovered for 30 minutes till liquid has almost evaporated.
Cook spaghetti in boiling water for 20 minutes.
Drain and rinse under hot running water.
Mix half the cheese through spaghetti.
Pile spaghetti onto serving plates and spoon sauce over.
Sprinkle with remaining grated cheese.

SOURCE
Melissa

Moroccan Couscous

INGREDIENTS
200g instant couscous
375mL chicken stock
2 tbs unsalted butter
1/2 cup green olives, pitted, sliced
1/4 preserved lemon,chopped (discard the pulp)
2 tbs flat leaf parsley, chopped
pistachios, slivered

METHOD
Place couscous in a large bowl.
Bring chicken stock to the boil then pour over couscous.
Add butter and stir until melted.
Set aside for 15 minutes.
Add olives, preserved lemon, and parsley.
Season well and serve with slivered pistachios.

COMMENTS
Lemon juice can be added if preserved lemon is unavailable.

SERVINGS
8

SOURCE
Delicious Let's Entertain

Spinach and Ricotta Lasagne

INGREDIENTS
1 kg spinach, trimmed
3 eggs, lightly beaten
2 cups (400g) ricotta cheese
1/4 cup (20g) coarsely grated parmesan cheese
3 green onions, chopped
1 1/2 cups (375ml) bottled tomato pasta sauce
12 sheets instant lasagne
1 cup (120g) coarsely grated cheddar cheese

METHOD
Boil, steam or microwave spinach until just wilted, drain.
Squeeze excess liquid from spinach, and chop roughly.
Combine eggs, ricotta, parmesan and onions in large bowl.
Stir in spinach.
Spread half the pasta sauce over base of oiled baking dish.
Cover with 3 sheets of lasagne.
Top with a third of the spinach mixture.
Cover spinach layer with 3 sheets lasagne.
Repeat layering with remaining spinach and lasagne sheets.
Top lasagne with remaining tomato sauce.
Sprinkle with cheddar cheese.
Cover lasagne with foil.
Bake in a moderate oven for 40 minutes.
Remove foil and bake for another 20 minutes or until browned browned on top.

SERVINGS
4

SOURCE
AWW Meals in Minutes