Recipes of Note

Peter and I get a bit adventurous with our cooking and I thought I'd share some of the best with you. Enjoy!

Basmati Rice, Cashew and Pea Salad (V)

40g butter or ghee
1/2 t tumeric
300g basmati rice
1/2 t salt (I used about a 1/4 t)
200g fresh or frozen peas thawed
1/4 cup peanut oil
1 t yellow mustard seeds
1 t cumin seeds
1/4 cup currants
1 clove garlic crushed
1-2 small green chilies finely chopped (I used one)
1 t madras curry powder
100ml coconut cream
50g glace ginger cut into thin strips
1/4 small red onion, finely chopped
1 T chopped fresh mint leaves
1 T chopped fresh coriander
1/2 cup shredded coconut
100g roasted cashew nuts (you can chop them if you like)

1. Melt the butter in a heavy based saucepan and stir in the tumeric. Add the rice and salt, and stir for 15secs, then pour in 1.5 cups of water. Stir over a high heat until boiling , then reduce the heat until gently simmering. Simmer, tightly covered, and cook for 13mins without removing the lid. Remove the pan from the heat and leave for 10mins without removing the lid, then gently fluff with a fork. Add the peas and allow to cool in a large bowl.

2. Heat 2 t of the oil in a pan and stir in the mustard and cumin seeds. When the mustard seeds start to pop, add the currants, garlic, chili and curry powder. Stir to combine, but do not brown. Stir in the coconut cream; remove from the heat and transfer to the bowl of rice and peas.

3. Add the ginger, onion, herbs, and the remaining oil (I didn't). Toss well and set aside for at least 30mins. Just before serving toss through the coconut and cashew nuts. Garnish with shredded coconut.