Cooking Session 4 - Rice ‘n’ Easy 57

Cooking Session 4 - Rice ‘n’ Easy
Photograph – Gammon and Pineapple Risotto
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Session Plan
1. Before session starts prepare rice and hard boiled eggs for Smoked Mackerel
Kedgeree. Brown rice goes well with kedgeree, adds fibre to the dish and gives
participants a chance to taste a different type of rice.
2. In order to demonstrate how versatile risotto recipes are and give participants a wider
choice of dishes to taste, this session could be based around 2 main recipes. If you
wish to do this, purchase enough ingredients for half the group to make Bacon and
Tomato Risotto and half to make Gammon and Pineapple Risotto. Ask participants to
select the recipe they wish to make after the demonstration.
3. Demonstrate Bacon and Tomato Risotto and Gammon and Pineapple Risotto.
Discussion points (see Discussion Points sheet for further details):
·
Different types of rice available and how to use them.
·
Quantity of water to rice.
·
Importance of not overcooking rice.
·
Food safety.
·
How to reheat rice dishes.
·
Only a little meat is needed to flavour risotto.
·
Cut down oil/fat by dry frying if you are trying to cut calories.
4. Participants gather equipment and ingredients to prepare their chosen risotto.
5. While risottos are simmering, demonstrate Smoked Mackerel Kedgeree.
Discussion points:
·
Kedgeree can also be made with other types of smoked fish such as kippers or
haddock, but mackerel is cheaper and more convenient as it only needs to be
reheated rather than cooked.
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·
Eating oily fish helps give protection from heart disease and strokes – try to eat 1
portion per week. Choose from mackerel, herring, salmon, trout, tuna, sardines and
eel.
6. Taste and compare all 3 rice dishes.
7. Extending the session: all participants prepare kedgeree after demonstration.
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Further Discussion Points
1. Different types of rice:
·
long grain white - very cheap and quick to cook. Can be used in any type of rice dish,
even puddings.
·
long grain brown - takes longer to cook but has a nutty flavour and nice, chewy
texture. Good for salads and all-in-one savoury dishes.
·
easy cook - has already been partly cooked. Is more expensive, but less likely to
stick together.
·
basmati - more expensive but has a wonderful smell and flavour. Excellent with
curries.
·
risotto - some supermarkets now stock various types of risotto rice. It’s more
expensive but is better suited to making risotto. It can be cooked for longer without
becoming mushy and has a creamy texture.
·
paella - similar to risotto rice, but ideal for making paella.
·
short grain rice - ideal for rice puddings.
2. The length of cooking time and amount of water absorbed depends on the type of rice.
Basmati rice cooks most quickly and absorbs least water. Brown rice takes longest to
cook, about 30 minutes, and requires more water. White long grain rice takes about 10
minutes to cook.
3. Food safety - if rice or rice dishes are not eaten immediately they should be cooled,
covered and stored in the fridge. Rice left at room temperature for more than 4 hours
can cause stomach upsets.
4. Rice and rice dishes should be reheated thoroughly to avoid stomach upsets.
Microwaving is the best method. If a microwave is not available, put the rice in a wide
pan or frying pan, add a couple of spoonfuls of water, cover with a lid and heat very
gently. Rice should only be stirred occasionally when reheating to prevent breaking the
grains and making it mushy.
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Session 4 - Shopping List
Bacon & Tomato Risotto
Ingredients
For facilitator
For session - per
person/pair
smoked streaky
100g/4 oz
100g/4 oz
long grain rice
150g/6 oz
150g/6 oz
400g tin chopped
1
1
mushrooms
200g/8 oz
200g/8 oz
frozen peas
100g/4 oz
100g/4 oz
bacon
tomatoes
Gammon & Pineapple Risotto
Ingredients
For facilitator
For session - per
To take home -
person/pair
per person
gammon steak
1
1
0
large onion
1
1
1
200g tin
1
1
1
1
1
0
green pepper
½
½
1 green or 1 red
red pepper
½
½
see above
frozen peas
100g/4 oz
100g/4 oz
0
mushrooms
4
4
4
small tin peas
0
0
1
long grain rice
150g/6 oz
150g/6 oz
500g bag
pineapple in fruit
juice
chicken stock
cube
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Smoked Mackerel Kedgeree
Ingredients
For facilitator
long grain brown rice
150g/6 oz
onion
1
eggs
2
smoked mackerel fillets
2
curry paste/powder
1 tsp
Group ingredients - these may be in the store cupboard
Ingredients
Quantity
sunflower oil
mixed dried herbs
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Session 4 - Equipment
Each participant, or pair of participants, will require the following:
frying pan with lid
chopping board
wooden spoon
cook’s knife
measuring spoons
measuring jug
serving dish/plate
In addition the facilitator will require:
2 saucepans
sieve
The group will also require:
tin openers
scales or measuring cups
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Bacon and Tomato Risotto
Serves 2
Ingredients
100g/4 oz smoked streaky bacon, remove fat and cut into thin strips
1 teaspoon oil
150g/6 oz/1 cup long grain white or brown rice
400g can chopped tomatoes
1½ teaspoons mixed dried herbs
200g/8 oz mushrooms, sliced
100g/4 oz/1 cup frozen peas
150ml/5fl oz water
Method
1.
Heat the oil in a large saucepan and fry the bacon until browned.
2.
Add the rice, chopped tomatoes, water and herbs. Mix well.
3.
Bring to the boil, then reduce the heat to very low, cover the pan with a lid and
simmer gently for 15 minutes.
4.
While the rice is cooking, measure out the peas and leave to thaw slightly.
5.
After 15 minutes, add the mushrooms and peas to the rice. Mix well and add a small
amount of water if the rice is beginning to stick to the pan.
6.
Replace the lid and simmer for a further 5 minutes.
7.
Taste the risotto and add seasoning if necessary. Smoked bacon is very salty so it is
better to taste before adding any salt.
Handy Tip: Leftover risotto, or any other rice dish, is best reheated in the microwave.
Make sure it is reheated thoroughly until piping hot. Alternatively, place leftover risotto in a
wide pan such as a frying pan, add a little water, cover with a lid and heat gently. Do not
stir often or the rice will become mushy.
For a change: Replace the bacon with chopped canned ham.
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Gammon and Pineapple Risotto
Serves 2
Ingredients
1 tablespoon sunflower oil
1 gammon steak, cut into small cubes
1 large onion, chopped
1 small can of pineapple cubes (keep juice)
1 chicken stock cube
150g/6 oz/1 cup long grain rice
½ red pepper, cubed
½ green pepper, cubed (If preferred, instead of using 2 halved peppers use 1 whole red or
green pepper)
100g/4 oz/1 cup frozen peas
4 mushrooms, sliced
600ml/1 pint water
Method
1.
Heat the oil and fry the onion for 4 minutes.
2.
Add the gammon steak and fry for a further 3 minutes.
3.
Now add the rice, stock cube, pineapple juice from the can and the water.
4.
Cover the pan with a lid and simmer gently for 10 minutes.
5.
Add the peas, peppers, mushrooms and pineapple cubes and simmer for a further
10 minutes. Add a little more water if too dry.
6.
Taste for seasoning and serve.
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Smoked Mackerel Kedgeree
Serves 2
Ingredients
150g/6 oz/1 cup long grain brown rice
1 medium onion, thinly sliced
1 teaspoon oil
2 eggs
2 smoked mackerel fillets
1 teaspoon (add more or less according to taste) curry paste or powder
Method
1.
Fill a saucepan with cold water, place the eggs in it and bring to the boil.
2.
Fill another large saucepan with water and bring to the boil. Add the rice, reduce the
heat and simmer for 20 minutes (10 minutes for white rice).
3.
While the water is heating, remove the skin from the mackerel and cut into small
chunks.
4.
While the rice is cooking, heat the oil in a wide pan or frying pan and gently fry the
onions until soft.
5.
Add the curry paste or powder to the onions and cook for another minute.
6.
Add the mackerel to the pan and heat gently. If the fish is sticking to the pan, add a
spoonful of water.
7.
Check the rice. When cooked it should still feel a little firm. Drain the rice and hard
boiled eggs.
8.
Add the rice to the mackerel and onions. Mix gently. Leave on a very low heat.
9.
Shell the eggs and cut into small chunks.
10.
Serve the kedgeree garnished with the hardboiled eggs.
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Session 4 – Evaluation Sheet
Did you follow the session plan with discussion points?
YES / NO
Did you make any alterations to the session plan?
YES / NO
If yes, what were these?
Were there any problems with the session?
What dishes were not liked?
Do you have any further comments about the session?
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