This technique for cooking rice provides a rich, delicious and flavoursome result. The technique can be used to create many different variations on the theme and depending on the additions to the rice while cooking, the pilaf can be served as a rice dish to accompany other meat, fish or vegetable dishes or can itself be the main event for an informal lunch or supper. The possible additions to a pilaf are many, and you can think about those in the same way as you would a risotto and, indeed, the two dishes have similarities. Try to keep vegetable additions in season.
Sometimes when I want a spiced chicken dish, I want a 'no-holds-barred' hot and aromatic experience. At other times, I am in the mood for tender and succulent slices of chicken with a lightly spiced, thin cream or juice to accompany it. This recipe is the latter. The chicken is casserole roasted with a light sprinkling of spices and fragrant green chillies. The spiced cooking juices, with the addition of cream, become the light sauce. The chillies will collapse in the cooking, but infuse the sauce with their own special flavour. Some will want to eat the cooked chillies, others will avoid them. Serve this dish with a plain Pilaf Rice.
This way of cooking fish is perceived as being rather old fashioned, but if you have a really fresh fish, it can be fabulous and quite contemporary in its simplicity. Hake, cod, ling and mackerel are all delicious cooked in this way. The relish served here is classic, and when properly prepared, it will remind you why herbs, butter and lemon will always have a place at the table when fresh fish is being served.
The scrambled eggs can be prepared in advance as the cream in the recipe prevents the eggs from setting into a hard mass. Smoked Mackerel is an excellent substitute for the salmon.
Great for your repertoire.
Padraig McCarthy serves up a tasty and easy to make scallop dish.
Another great dish for your repertoire.