Coconut Rice With Fresh Ginger

Thinking of having seafood or trout for dinner and don’t what to have with it? This coconut shrimp will make you think of sand, sun and the ocean.

  • 1/2 cup shredded coconut (sweetened)
  • 1/2 cup finely chopped shallot
  • 1/2 tsp. finely chopped jalapeno pepper
  • 2 tsp. minced fresh ginger
  • 1 tbsp. olive oil
  • 2 cups basmati rice
  • 1 tbsp. white rum
  • 1 tsp. salt
  • 3  1/2 cups unsweetened coconut milk mixed with 1 cup water, making 4 1/2 cups total.
  • 3 tbsp. fresh lime juice
  • 1 tbsp. grated lime rind

Spread the coconut in a small fry pan and toast over the heat stirring until a golden brown. (about 5 minutes). set aside to cool.

In a heavy saucepan saute the shallot, jalapeno and ginger in the oil over a medium heat, stirring frequently until the shallots are soft.  Add the rice a cook for about 2 minutes longer. Add the rum and boil for 5 minutes to burn off the alcohol.

Stir in the salt and 3 1/2 cups of coconut milk; bring to a boil and reduce heat to lowest possible setting. Simmer for 20 minutes. Add the remaining coconut milk, lime juice and lime zest. Cover and cook for 20 minutes more until rice is tender.

Serve immediately, garnishing with the toasted coconut.



Moroccan Herbed Rice With Pomegranate and Dates

As this is really twinned to the Rack of Lamb recipe posted yesterday, you can make it up today or go shopping and make for the weekend and then be sure to light the candles on the table and put out cloth napkins, making the table look so inviting. How romantic and special is this?


  • 1 cup Basmati rice
  • coarse salt
  • 1 1/4 cups water
  • 1 – 1/4 inch thick slice of peeled ginger
  • 1/2 cup freshly chopped dill
  • 1/3 cup of pomegranate seeds from half a pomegranate
  • 1/3 cup toasted and coarsely chopped pistachios
  • 6 large, fresh and soft dates, pitted and coarsely chopped
  • 2 tbsp. olive oil
  • 1 tbsp. fresh lime juice

Bring the rice, water, pinch of salt and the ginger to a boil in a small saucepan. Cover and reduce the heat to a simmer and cook for about 15-16 minutes until all the liquid has been absorbed. Let stand for 10 minutes then  fluff up with a fork.

Transfer to a large bowl, and let this cool for about 5 minutes. Add the dill, seeds, nuts, dates, oil and lime juice. Stir gently to incorporate well. Serve with the lamb and a glass of the red grape.


Mediterranean Lamb With Almond Saffron Sauce

If you want to try something different or are hosting a “country-themed dinner” then this is the one for  you.


  • 1/2 cup slivered blanched almonds
  • 1 x 1 inch piece of fresh ginger, peeled, coarsely chopped
  • 2 garlic cloves. chopped
  • 3 tbsp. coconut oil
  • 1 x 3 cinnamon stick pieces
  • 7-8 cardamom pods
  • 1 large bay leaf
  • 1 1/2-2 lbs. boneless lamb shoulder, cut into 1 inch cubes
  • 1 tsp. cayenne pepper
  • 1/2 tsp. red chili flakes
  • pinch of salt
  • 1/2 tsp. saffron threads
  • 1/2 cup whipping cream  (but of course)
  • chopped cilantro – just for garnish


Almond Saffron Rice

This will serve 6

  • 2 pinches of saffron threads
  • 3 1/4 cups chicken stock, divided
  • 1 tbsp. coconut  oil
  • 1 small onion, finely chopped
  • 2 cups basmati rice

In a small bowl, gently crush the saffron and pour 1/4 cup of stock over the saffron and set aside.

Wash rice until the water runs clear. Drain really well. In a large heavy casserole, heat the oil over a medium heat and add the onion and cook until golden in colour. Add the rice and stir until the moisture is absorbed. Stir in the saffron and remaining broth, Increase the heat to a medium high and just bring to the boil. Cover tightly and reduce to low. Cook for 20 minutes or until all the stock is absorbed and the rice is tender. Fluff with a fork. do not burn. Keep warm.




Soak the almonds in a cup of boiling water for 2 hours Transfer nuts and water to a blender and add the ginger and garlic. Set aside. Process until smooth and set aside.

Heat a heavy casserole over medium heat and add the oil. When hot add the cinnamon, cardamom, cloves and bay leaf and fry for about 5 seconds or until it become fragrant. Add half the lamb and brown all sides. Remove with tongs and set in a bowl, brown remaining lamb and return all to the casserole and pour in the almond sauce. Add the cayenne, chili flakes, salt and saffron, Stir well and bring just to a simmer. Cover and reduce the het and cook gently for about 65 minutes or until the lamb is tender.

Sir in the cream and cook on a medium heat for a few minutes to allow the sauce to thicken. Serve over the saffron rice.

This would be perfect with Sauv. Blanc





Salmon With Rice and Asparagus

You just got home from work and you’re tired, cranky and you now have to figure out what to make for dinner that is fast, easy and, it goes without saying, tasty….go no further. Try this. It should take 30 minutes to make. What could be easier…oh., by the way, it takes one dish.

Am I good to you or what……damn I can do this!

  • 1/4 cup fresh lime juice
  • 2 tbsp. grated lime peel
  • 2 tbsp. liquid honey
  • 2 tbsp. flat leaf parsley, chopped
  • 4 tsp. soy sauce
  • 1 tbsp. olive oil
  • 2 large shallots, sliced
  • 1  1/2 cups basmati rice
  • 3  1/4 cups chicken broth
  • 4 x 5-6  oz. salmon fillets
  • 1 bunch fresh asparagus, trimmed

Preheat oven to 450 degrees. Whisk together the lime juice, zest, honey, 2 tbsp. of the parsley and soy sauce in a small bowl and set aside.

Heat the oil in a large, deep skillet with a lid (oven proof) and saute the shallots until golden and starting to soften (5 minutes). Stir in the rice and add the broth. Cover with the lid and place in the oven and bake for 10 minutes. The rice will be almost cooked and most of the broth should be absorbed. If dry, add more broth 1/4 cupful at a time.

Remove from the oven and lightly sprinkle salt over the rice. Season the salmon fillets and arrange over the rice, pressing lightly . With a spoon, try to tuck the asparagus into the rice to be anchored. Drizzle the dressing over the fillets. Cover and return to the oven. Bake for another 8-10 minutes until the salmon is just opague in the center and the asparagus is crisp-tender.

Drizzle the remaining dressing over the fish and sprinkle with some chopped parsley.

Serve with warm rolls and butter. Did I mention a glass of Pinot Gris would be a perfect addition? I thought so…



Saffron Rice With Sun Dried Tomatoes And Chicken

I was given this recipe about 17-18 years ago by a co-worker. We loved it so much I had to have the recipe. Try is a lovely dish.

  • 1 cup Basmati Rice
  • 2 cups water
  • pinch of salt
  • 1-2 tbsp. saffron flowers (if using a powder, use much less) Can be purchased in any East Indian Store
  • 1/2 cup sun dried tomatoes, drained and chopped
  • 1 cup fresh fried mushrooms
  • 2 cup left over chicken (perhaps from the night before)
  • 3 cheese pouring dressing (Kraft)
  • 2 tbsp. balsamic vinegar

Cook the rice in the normal manner – about 20 minutes. After the rice has cooked, add the sun dried tomatoes, chicken and mushrooms.

Mix together the dressing, balsamic vinegar to make a salad-like consistency with the rice dish.

This is a great dish for a summer or a buffet addition.