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 is a really simple and lovely ice to make with our furry friends. The sauce is delicious and makes the whole combination into a thoroughly refreshing dessert. I serve this with Sugar Biscuits.
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.
These lacy and deliciously crisp biscuits keep perfectly for several days. Serve them with ice creams, sorbets, granitas, mousses and soufflés and anything to do with chocolate. They are also perfect with perfectly ripe fruit such as pears or peaches.
Kale is another of those vegetables that is not regarded as being glamorous, but when cooked properly is as delicious and stylish as anything. Its more stylish cousins, such as the ragged-leaved and purple-tinged Red Russian or the long, dark and plume-like-leaved Nero di Toscano, otherwise known as Black Tuscany or Cavolo Nero, can also be cooked in the manner suggested here. Any of the kales are great in soups and broths, in purées, folded through mashed potatoes, in gratins, as a topping for grilled bread, as a simple accompanying vegetable to poultry, meat and fish and so on. Tiny pinched pieces of the raw kales can also be added to the winter green salad bowl.