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What you need:

300g  basmati rice

4 spring onions, trimmed and finely sliced

1 tbsp olive oil

2 medium free range eggs, beaten

150g frozen peas, cooked

Handful chopped fresh coriander (optional)

What you do:

Put the rice into a pan with 600 ml water and bring to the boil, simmer for 15 minutes.

Take off the heat &  leave to stand for 10 minutes.

Cool the rice rapidly, by plunging it into cold water.

Fry the spring onions in the oil in a large pan or wok.

Add the cooked rice and stir to heat through.

Push 
the rice to one side, add the eggs 
& cook for a few minutes and then mix through the rice.

Add the peas & heat through, scatter coriander over the top,
if using.

Serve with reduced salt
soy sauce to taste.

 

 

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What you need:

1 nori sheet

150g sushi rice

1tsp wasabi paste

2tbsp cream cheese

4 slices smoked salmon

4 asparagus spears, blanched and chilled

4 fresh dill sprigs, minced

60ml soy sauce

What you do:

Cover a sushi mat with a plastic wrap. Place ori on plastic, shiny side down, and, with wet fingers, spread sushi rice over nori, leaving uncovered a ¾inch (2cm) strip of nori on side farthest from you. Holding the surface of rice with one hand, turn over rice and nori so that rice is on plastic and nori is on top. Return to mat. Using your index finger, smear wasabi and cream cheese over nori. Arrange 2 salmon slices and 2 asparagus spears in centre, allowing asparagus to poke out of nori at both ends.

With your hands held over base of mat and pressing in on ingredients with your fingers as you go, roll mat over ingredients, leaving ¾inch (2cm) of nori visible at end farthest away from you.

Press gently to mold roll together. Lift up mat, roll back a little, then roll forward to join nori edges. Use gentle pressure to firm and mold completed roll into a square shape.

Unroll mat, remove plastic, and transfer roll to a cutting board. Wipe a sharp knife with a damp cloth, cut roll in half, then cut each half into 4 pieces, wiping knife after each cut. Coat rolls in dill. Place rolls on plates and serve with soy sauce.

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What you need:

2 or 3 large duck breasts

1 tsp Chinese five-spice powder

2 tbsp honey

2 large free-range eggs, beaten

250g cooked or microwaveable rice

100g frozen peas

A bunch of spring onions, sliced

2 tbsp soy sauce

1 tsp sesame oil

What you do:

Preheat the oven to 190°C/375 F/gas 5.

Slash the skin of the duck breasts and rub in 1 tsp Chinese five-spice powder.

Heat an ovenproof frying pan and cook the duck, skin- side down, over a medium-low heat for 10 minutes, until the skin is crispy. Drain off most of the fat, then turn over.

Drizzle over 2 tbsp honey and transfer to the oven for 10 minutes, until the juices are sticky and the duck is cooked but pink in the middle. Remove the duck, cover and rest.

In the same pan, add the eggs and quickly stir-fry for 1 minute on the hob. Add the rice and frozen peas and toss together well for a few more minutes, until coated in the egg. Add a bunch of spring onions, 2 tbsp soy sauce and 1 tsp sesame oil, then remove from the heat.

Divide the rice between serving bowls. Slice the duck into strips and serve on top of the rice, drizzled with its resting juices.

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What you need:

1 or more sticks butter
8 tbsp. flour
1 c. chopped parsley
1 doz. green onions, chopped
1 green pepper, chopped
8-9 cloves garlic, chopped
4 lb. or more shrimp
1/2 stalk celery, chopped
2 med. onions, chopped
6 c. water
3 cans tomato paste
1 tsp. sugar
2 tbsp. salt
1/4 cup apple cider vinegar

What you do:

Cook butter and flour until browned; add vegetables. Saute 10-15 minutes.

Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes.

Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes.

Let the shrimps slowly simmer in the sauce until just cooked through.

Serve over hot rice.

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What you need:

550g/1¼ lb diced turkey
2 tbsp seasoned flour
1 tbsp oil
1 onion, peeled and sliced
2-3 garlic cloves, peeled and crushed
1-2 red chillies, deseeded and chopped
small piece root ginger, peeled and grated
1½ tbsp Madras medium hot curry powder
600ml/1 pint turkey or chicken stock
150ml/ ¼ pint coconut milk
3 firm bananas
2 tbsp lemon juice
4 tbsp low-fat yoghurt
lemon zest and sliced red chilli to garnish
freshly cooked Basmati rice,  and green salad to serve

What you do:

Toss diced turkey in seasoned flour and reserve.

Heat oil then gently sauté the onion, garlic, chillies and ginger for 3 minutes, stirring occasionally. Add the Madras curry powder and continue to sauté for 3 more minutes.

Add turkey to the pan, and cook for 4-5 minutes, stirring occasionally, or until the turkey is sealed.

Gradually stir in stock and then the coconut milk. Bring to boil still stirring then cover with a lid. Reduce heat and simmer for 30 minutes.

Slice the bananas and add to the pan with lemon juice and cook for a further 5 minutes or until turkey is tender.

Stir in yoghurt and heat through for 3 minutes .

Serve garnished with zested lemon rind and sliced chilli.

 

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What you need:

450g / 1lb lean cubed skinless British Turkey breast
1 tbsp sunflower oil
1 onion peeled and chopped
2 cloves garlic peeled and crushed
1 large red pepper, cored and chopped
1 x 400g can chopped tomatoes
2 tbsp of paprika
175g / 6 oz easy-cook brown rice
100g / 4 oz frozen peas
900ml / 1.5 pints chicken stock or water
Green salad and crusty bread to serve

 

What you do:

Heat a large non-stick frying pan until quite hot and brown turkey
by dry frying for five minutes. Remove and set aside.

Add the oil, 2tbsp water, onion garlic and chopped pepper to pan
cook on a medium heat until softened, about 5 minutes.

Add tomatoes, paprika and rice. Stir well then pour in stock or water and season.

Bring to the boil, reduce to a simmer, cover and cook for 20 minutes.

Uncover, stir in browned turkey and peas. Cook uncovered for 5 minutes,string occasionally. The paella should be should be slightly moist and creamy.

Serve immediately with a crispy green salad and warm crusty French bread.

 

 

 

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What you need:

300g basmati rice
25g butter
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts , cut into large chunks
4 tbsp curry paste
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to garnish

what you do:

Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander.

To serve, scatter over the rest of the coriander and the almonds.

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What you need:

3 cups plain boiled rice
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
pinch of Hing
2 tbsp Raw Peanuts
1 tbsp sliced dry Coconut
1 tbsp Daliya
1/2 tsp Garam Masala
1/4 tsp Turmeric powder
1 tsp Red Chilli powder
1/2 tsp Coriander powder
6 to 7  Curry Leaves
1 tbsp Lemon juice

What you do:

Heat up oil, to that add raw peanuts and fry peanuts until it gets light brown color.

Once peanuts are fried, drain excess oil from it and remove in to other bowl.

In the same oil add sliced coconut and fry coconut too until it gets light brown color.

Once coconut is done, also drain excess oil from it and take it out in to separate bowl.
In the same oil add mustard seeds, let it crackle.

Next add cumin seeds, after cumin seeds sizzle, next put in hing.
Add chopped garlic and cook it for about a minute.

After 1 minutes add daliya and cook until daliya gets light brown color.
Add curry leaves, mix and lower the heat at this point of time.

Add turmeric powder, garam masala, coriander powder, red chilli powder, mix well and cook for just about a minute.
Add boiled rice and mix well with masala.
Add salt to taste, lemon juice, coriander leaves and mix well.

Garnish with fried peanuts and coconut right before serving the rice.

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What you need:

1tsp vegetable oil
1 bunch spring onions, trimmed and chopped
300g risotto rice
1 garlic clove, crushed
200g mushrooms, sliced
900ml (1 ½ pints) hot vegetable stock
75g frozen peas, thawed
Ground black pepper

What you do:

Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.

Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.

Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.
Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed.

Serve.

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What you need:

6 oz sliced turkey kielbasa Sausage
1 large onion, chopped
1 large clove garlic, chopped
1 tsp olive oil
1 lb fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
2 tins (13 3/4 ounces each) reduced-sodium chicken broth
4 cups water
2 carrots, sliced
1 tsp dried leaf marjoram, crumbled
1/2 tsp salt
1/8 tsp pepper
1/2 cup uncooked long-grain white rice

What you do:

Saute kielbasa , onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.

Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 mins longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.

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