rice Archives

Risotto recipes

Whole pea risotto with drunken pecorino and oven-dried pancetta

20 minutes, for the pancetta: 3 hours

Spiced Middle Eastern lamb and pumpkin pilaf

Cass Abraham’s Cape Malay lamb curry

2 hours

Chicken recipes

Citrus duck with basmati stir fry

Chickpea and cashew curry

20 minutes

Spicy stuffed calamari

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

1 tablespoon olive oil
1 onion, peeled and chopped
1 teaspoon chopped garlic
1 teaspoon chopped chilli
100 g chorizo, chopped
2 cups cooked rice
2 tablespoons fresh coriander, chopped
500 g calamari tubes, washed and cleaned
Salt
Freshly ground black pepper

Method

Heat the oil in a saucepan. Add the onion, garlic, chilli and chorizo. Fry until the onions are transparent.
Turn down heat and add the rice, lemon juice and coriander.
Combine then remove from the heat to cool.
Fill the calamari tubes with the rice mixture. Secure the ends with a wooden skewer or string onto a metal skewer.
Place over a warm fire and fry for 5 to 10 minutes or until cooked.
Remove and season with salt, pepper and a squeeze of lemon juice.
The calamari can be made ahead of time and refrigerated until ready to cook.

Fragrant curried mince cottage pie

Air fryer pork belly

Beer-box (braai) platter

Whole pea risotto with drunken pecorino and oven-dried pancetta

Spiced Middle Eastern lamb and pumpkin pilaf

Suppli’ di riso

Cass Abraham’s Cape Malay lamb curry

Seared chicken paella

Citrus duck with basmati stir fry

Deconstructed bobotie

Chickpea and cashew curry

Whole mushroom pilaf with parma style ham and rocket

Middle Eastern spiced chicken and rice

Singapore-style noodles

Spicy stuffed calamari

Spicy stuffed calamari

Ingredients

Method