Good morning world and thanks for tuning in to another day here on Planet Magnet and today being Tuesday you are probably already aware of what it brings….
So let me delve into my new Nigel Slater cookery book and see what I can find that is both easy to make and healthy to boot….!
After a quick flick (and I honestly felt it would be much harder than this) how about today we make Pork, Carrot and Cashew Nut Rice
Yes! And lots of them so listen up and learn how to make one of the easiest meals you’ve made in years….!
Now I have only used Nigel Slaters version as a starting point as I also added many other ingredients along with leaving one or two out so please feel free to do likewise because I am no genius and if I can make something this delightful then so can you all….!
- Basmati Rice with Quinoa.
- 1 Teaspoon Ground Coriander.
- 2 Handfuls of Cashew Nuts.
- 2 Medium Carrots – diced small.
- 2 Teaspoons Nigella Seeds.
- 1 Teaspoon Garam Masala.
- 200gms Diced Pork.
- 2 Chillies – finely chopped.
- 150gms Button Mushrooms – finely sliced.
- 3 Spring Onions – finely sliced.
- 1 Medium Red Onion – finely chopped.
- Cracked Black Pepper to season.
- Himalayan Pink Salt to season.
- 500mls Vegetable Stock.
Firstly take some oil and put into a pan and bring up to temperature.
Whilst this comes up to temperature, finely chop a Red Onion and a couple of Chillies.
Add them to the hot Olive Oil.
Whilst these cook, dice some lean Pork.
And then add that to the pan.
Brown for a while then place a lid on the pan to allow the flavours to mingle, then add the Himalayan Pink Salt.
And the Cracked Black Pepper.
Once cooked put to one side in a bowl.
Take three Spring Onions and finely slice.
Two Carrots and dice into small pieces.
Put some Olive Oil and some Butter into a new pan and bring up to temperature.
The add some Himalayan Pink Salt.
And some Cracked Black Pepper.
Once this is up to temperature, add the Carrots and the Spring Onions.
And then add some ground Coriander.
Brown the Carrots and Spring Onions off for a few minutes and whilst doing this, measure out just over 200gms of Basmati Rice and Quinoa into a sieve.
Rinse through with hot water.
Then add to the pan with the Carrots and Spring Onion.
To this then add the Vegetable Stock.
And then liberally season with the Himalayan Pink Salt.
Before bringing to the boil and leaving to simmer for 20 minutes.
Whilst the pan boils, add some Olive Oil to a pan and bring up to temperature.
Finely slice the Mushrooms and add to the hot oil, along with some Cracked Black Pepper.
Cook down and leave on the hob until the oil and juice has been absorbed back into the mushrooms.
Then add to the plastic bowl with the Diced Pork.
As the main pan of Rice, Quinoa, Carrots, Spring Onions and Vegetable Stock continues to cook, take a small pan and bring up to temperature before putting a couple of handfuls of Cashews in to toast.
Once the Cashews have toasted ad them to plastic tube with the Pork and Mushrooms in. By now the main pan of Vegetable Stock etc will have blended with the Basmati and Quinoa so remove the lid and add the Garam Masala, the Nigella Seeds and a final knob of Butter.
Mix in well.
Then add the Pork, Cashews and Mushrooms.
Mix these in well, replace the lid and leave to sit for 10 more minutes with no heat.
And finally remove the lid and serve into individual bowls.
Absolutely gorgeous and I am NOT making that up. This dish is so amazing tasting it brings on one of those rare occasions when you have your first mouthful and say “Oh my word! I can’t believe I made that!”
So get on it right away, get to the shops and get picking up those ingredients because you will not believe it until you have tried it….!
Stay out of the fridge.