It's officially Summer and that means one thing in my Kitchen, Summer recipes. Light, exotic, fresh and easy, that's what I love about Summer food, alongside, of course, al fresco dining. I have fallen in love with Shelina Permalloo's debut cookbook Sunshine on a Plate. I think in part this is due to the beautiful photos alongside the fact that many of the ingredients that I am familiar with and use in my Caribbean cooking are featured in this book. I made two recipes from Shelina's book Spicy Beef Patties and Briani Celebration Rice yesterday which was wonderful, vibrant, exotic and flavoursome. Shelina describes the Briani rice as celebration rice, eaten at Weddings, Christening and other family events. These recipes were surprisingly easy to make and tasted sublime, my family enjoyed this! The Spicy Beef Patties, were very spicy and brought a warmth sensation with every bite. You will simply just have to try it for yourself. I have adapted the recipe to what I had in my store cupboards, however I have shared the recipe as stated in Sunshine On A Plate.
|Spicy Beef Patties with Briani Celebration Rice.|
|Briani Celebration Rice.|
For the Spicy Beef Patties
1 tbsp sunflower oil, plus extra for frying
2 tbsp chopped spring onions
2 garlic cloves, grated
1 tsp pink peppercorns, crushed
1 tsp ground turmeric
400g lean minced beef
2 tbsp finely chopped coriander
1 tbsp freshly chopped mint
1/4 red scotch bonnet, seeded and finely chopped.
1 egg, beaten
1 tsp fish sauce
1 tsp light soy sauce.
1) Heat the oil in a large frying pan and add the spiny onions and add the spring onion, garlic, peppercorns and turmeric and cook for a few minutes until soft. Allow to cool slightly and then tip into a large mixing bow. Add the minced bed to the bowl with all the remaining ingredients and mix well to combine. Shape the mixture into 12- 16 patties (or make 4 large patties like moi)), using your hands.
2) Heat some more oil in the same pan that you cooked spring onions in and fry patties until they are coked though, about 3-4 minutes on each side (longer if you are making larger attics). Drain on kitchen part and serve immediately.
For the Briani Celebration Rice
Vegetable Oil for deep frying
1 white onion, finely sliced
4 garlic cloves, finely sliced
2 large potatoes, peeled and chopped into 2cm cubes
1 tbsp ground cumin
a tbsp ground coriander
1 tbsp garam masala
1- whole cardamom pods, crushed
1 tsp cumin seeds
300g basmati rice
pinch of salt
2 tbsp freshly chopped coriander
pinch of saffron strands
20g unsalted butter
3 semi-soft boiled eggs, peeled and quartered
2 tbsp fresh coriander
1) Heat enough oil for deep-frying in a deep sided, heavy based pan until a cube of day old bread dropped into it sizzled and turns golden brown in 30 seconds. Alternatively heat a deep-fat fryer to 180C
2) Lower the onion and garlic slices into the hot oil and deep-fry until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
3) Add the potatoes and deep-fry for around 4-5 minutes until the potatoes are golden on the outside and cooked al the way through. Remove and drain on kitchen paper.
4) Put the spices, rice, fried garlic, onions, potatoes, salt, coriander and mint in a separate large pan with a tight fitting lid and mix together. Sprinkle over the saffron strands (don't mix in as you don't want a uniform colour) and dot with the butter. Add enough water to cover the rice with 2.5 cm liquid. Cover with a piece of foil and then the lid and cook over a medium heat for 15-20 minutes.
5) Remove the rice from the heat and leave to steam with the lid on - you need the residual heat to steam the rice for another 15 minutes
6) Spoon on to a large platter and garnish with the eggs and coriander.