Italian rice cake and allspice rooster: Yotam Ottolenghi’s rice recipes | Meals

I discover it laborious to jot down about rice with out utilizing the phrase “versatile”. It’s overused, I do know, however all of the totally different sorts of rice and methods wherein it may be cooked and eaten by no means stop to amaze me. I find it irresistible plain and steamed, as a sideshow. I find it irresistible presumably much more, nevertheless, when it’s the present itself, with a full solid of different elements and absorbing the flavours with which it shares the pot. To showcase its versatility, listed here are two recipes, one candy, the opposite savoury, one utilizing short-grain and the opposite long-grain rice, plus a pointy salad to serve with all method of rice dishes.

Italian rice cake

That is impressed by the candy rice truffles so common in northern Italy. On this model, Basque cheesecake meets rice pudding, wherein a creamy, aromatic rice cake is comfortable set and scorched on prime. It’s greatest served at room temperature, so when you’ve made it prematurely and stored it within the fridge, take it out an hour or so earlier than serving, so it’s not chilled.

Prep 10 min
Prepare dinner 1 hr 5 min
Cool 2 hr 30 min
Serves 8

1 litre entire milk
ml double cream
200g arborio rice
2 vanilla pods
, cut up, seeds scraped out and pods reserved
2 lemons, pores and skin finely shaved to get 10 strips
1 small orange, pores and skin finely shaved to get 4 strips
175g caster sugar
, for greasing
5 eggs, 2 entire, the remainder separated to get 3 yolks (save the whites for one more use – I’ll be doing a column on utilizing up egg whites subsequent month, so watch this house)
2 tsp tapioca starch

Mix the primary six elements in a big saucepan, add 110g sugar and a 3rd of a teaspoon of salt, and convey to a simmer on medium-high warmth, stirring from time to time. As quickly because it begins to simmer, flip down the warmth to medium-low and simmer, stirring commonly, for 25 minutes, till the rice is cooked and the milk is thick and creamy. It can appear as if there’s nonetheless a variety of liquid, however the rice will proceed to soak up it because it cools. Depart the rice to chill, stirring often, for about an hour, till it’s lukewarm, then take away and discard the vanilla pods.

Warmth the oven to 220C (200C fan)/425F/fuel 7. Butter and line the bottom and sides of a spherical 23cm springform cake tin.

Put the 2 entire eggs, three egg yolks and 50g sugar in a stand mixer with the whisk attachment in place, add the starch, then beat on medium-high velocity for 3 minutes, till moussy and tripled in quantity. Fold the egg combine into the rice within the pan till totally integrated (there’s no must be too mild right here, as a result of it can take a couple of turns to get it totally combined in), then pour into the lined tin.

Sprinkle the remaining 15g sugar excessive of the cake, bake for 20 minutes, then flip off the warmth however go away the cake inside for one more 20 minutes. Take out and go away to chill for about an hour and a half, till it’s room temperature, then minimize into thick wedges and serve.

Allspice rooster and rice with dill and yoghurt

Yotam Ottolenghi’s allspice rooster and rice with dill and yoghurt.

One-pot, flavour-packed rooster dishes are my definition of consolation. This one pairs particularly properly with the cucumber crunch salad under reverse, however any crunchy recent salad will do.

Prep 25 min
Soak and marinate 1 hr
Prepare dinner 1 hr
Serves 4

For the rice
300g basmati rice
100g butter
2 tbsp olive oil
4 onions, peeled and thinly sliced (750g)
20g dill, chopped stalks and all, plus a couple of fronds to garnish
5 garlic cloves (25g), peeled and crushed
20g thyme, leaves picked, stems discarded
Salt and pepper
2 tbsp pine nuts
3 tsp allspice
1 tsp floor cinnamon

200g Greek yoghurt

For the rooster
6 skin-on, bone-in rooster thighs (850g)
2 tbsp lemon juice
2 garlic cloves, peeled and finely minced
Salt and pepper

Put the rice in a medium bowl and wash below chilly operating water till it runs clear. Cowl with recent chilly water, go away to soak for an hour, then drain.

In the meantime, put the rooster in a big bowl with the lemon juice, garlic, half a tablespoon of salt and grind of pepper, toss to coat, then go away to marinate at room temperature for half-hour to an hour.

Put a big saute pan for which you may have a lid on medium-high warmth and, as soon as sizzling, add the butter and olive oil, and soften. Add the onions, chopped dill, garlic, thyme leaves and a quarter-teaspoon of salt, and cook dinner, stirring continuously, for 25 minutes, till the onions have caramelised and turned darkish brown.

Switch about 100g of the onion combination to a bowl, then add the pine nuts, allspice and cinnamon to the remaining onions within the pan and cook dinner, stirring, for one more two minutes.

Stir the drained rice and three-quarters of a teaspoon of salt into the onion pan, then pour in 375ml boiling water. Stir, cowl and go away to cook dinner on a low warmth for half-hour. Take off the warmth and go away the rice to steam gently, nonetheless coated, for 10 minutes.

Whereas the rice is cooking, warmth the oven to 200C (180C fan)/390F/fuel 6 and put the rooster and all its marinade on an oven tray lined with greaseproof paper. Roast for 40 minutes, till the pores and skin is crisp and golden brown, and the juices run clear if you poke the tip of a small, sharp knife into the thickest a part of the thigh.

Switch the roast rooster to the highest of the rice pot, then pour over any juices from the roasting tray. Serve straight from the pan, topped with the reserved onion combine and dill fronds, with the yoghurt in a bowl on the aspect.

Cucumber crunch salad with curried cashews

Yotam Ottolenghi’s cucumber crunch salad with curried cashew.
Yotam Ottolenghi’s cucumber crunch salad with curried cashew.

This recent, crunchy salad is the proper accompaniment to all types of savoury rice dishes.

Prep 25 min
Prepare dinner 20 min
Serves 6

4 lebanese cucumbers, halved, deseeded and minimize into ½cm-thick slices (350g)
400g ripe datterini (or cherry) tomatoes, halved
Salt and black pepper
1 crimson onion
, peeled and minimize into skinny rounds (130g)
1 giant carrot, trimmed, peeled, then minimize into skinny ribbons (I exploit a vegetable peeler; 100g)
1 crimson chilli, thinly sliced into rounds (take away and discard the pith and seeds when you choose much less warmth; 20g)
20g flat-leaf parsley leaves, roughly chopped
½ tsp nigella seeds, toasted

For the curried cashews
100g cashew nuts
1 tsp olive oil
2½ tsp madras curry powder

For the tamarind dressing
70g tamarind puree
1½ tbsp maple syrup
2½ tbsp recent lime juice (from about 2 limes)

For the mint dressing
20g mint leaves
2 garlic cloves
, peeled and crushed
2 tbsp recent lemon juice
75ml olive oil

Warmth the oven to 170C (150C fan)/325F/fuel 3.

In a big bowl, combine the cucumbers and tomatoes with a half-teaspoon of salt and go away to sit down for half-hour.

In a small bowl, combine all of the elements for the curried cashews with a quarter-teaspoon of salt, then unfold out on a small oven tray and roast for quarter-hour, till deeply golden and darkish in locations. Take away and go away to chill.

In the meantime, combine all of the tamarind dressing elements in a small bowl and put aside.

Put all of the mint dressing elements in a small meals processor, add a half-teaspoon of salt, and blitz to an almost-smooth inexperienced dressing.

Drain the cucumber and tomato, discarding the liquid they’ve launched. On a big, lipped platter, artfully layer up the cucumber, tomato, onion rounds, carrot ribbons, chilli, parsley and each dressings. Prime with a scattering of the cashews and nigella seeds, and serve.

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