Post by braided-rug on Feb 27, 2007 11:38:06 GMT 10
Here are some seasonal recipes for February. They are English and include the recipe below.
www.rivercottage.net/SeasonalRecipes/Default.aspx
Rice Pudding with Butterscotch Apples
Ingredients:
Serves 8
50g unsalted butter
100g pudding rice
500ml whole milk, mixed with 500ml double cream
50g caster sugar
freshly grated nutmeg (optional)
For the butterscotch apples:
50g unsalted butter
4–5 firm, tart eating apples (Cox’s or Granny Smiths are good), peeled, cored and cut into 1–2cm dice
50g light brown sugar
Melt the butter in a saucepan over a low heat and add the pudding rice, stirring so it is coated with the butter (it shouldn’t fry or even so much as sizzle). Add the milk and cream and then stir in the sugar. Stir for a couple of minutes to warm the milk and dissolve the sugar. Transfer to a buttered deep ovenproof dish and grate a little nutmeg over the surface, if you like. Place in a slow oven (140°C/Gas Mark 1) and cook for 11/2–2 hours, opening the oven door every 20 minutes or so to stir the pudding gently from the bottom to the top, separating the grains and working the surface skin back into the pudding. When the rice has expanded to fill the dish and is quite tender (a little over an hour should do it), leave without stirring for the last 20–30 minutes so it can form a nice, golden-brown skin. You can even give it a flash under the grill if you like. For the butterscotch apples, melt the butter in a large frying pan, add the diced apples and fry very gently. After a couple of minutes, sprinkle over the light brown sugar. Keep tossing and gently frying the apples until they are tender and lightly coated in a buttery, sugary, appley glaze (about 12–15 minutes in all). Serve hot, with the hot rice pudding.
www.rivercottage.net/SeasonalRecipes/Default.aspx
Rice Pudding with Butterscotch Apples
Ingredients:
Serves 8
50g unsalted butter
100g pudding rice
500ml whole milk, mixed with 500ml double cream
50g caster sugar
freshly grated nutmeg (optional)
For the butterscotch apples:
50g unsalted butter
4–5 firm, tart eating apples (Cox’s or Granny Smiths are good), peeled, cored and cut into 1–2cm dice
50g light brown sugar
Melt the butter in a saucepan over a low heat and add the pudding rice, stirring so it is coated with the butter (it shouldn’t fry or even so much as sizzle). Add the milk and cream and then stir in the sugar. Stir for a couple of minutes to warm the milk and dissolve the sugar. Transfer to a buttered deep ovenproof dish and grate a little nutmeg over the surface, if you like. Place in a slow oven (140°C/Gas Mark 1) and cook for 11/2–2 hours, opening the oven door every 20 minutes or so to stir the pudding gently from the bottom to the top, separating the grains and working the surface skin back into the pudding. When the rice has expanded to fill the dish and is quite tender (a little over an hour should do it), leave without stirring for the last 20–30 minutes so it can form a nice, golden-brown skin. You can even give it a flash under the grill if you like. For the butterscotch apples, melt the butter in a large frying pan, add the diced apples and fry very gently. After a couple of minutes, sprinkle over the light brown sugar. Keep tossing and gently frying the apples until they are tender and lightly coated in a buttery, sugary, appley glaze (about 12–15 minutes in all). Serve hot, with the hot rice pudding.