Lemon & Coriander Seafood Rice6/12/2012
I'll hold my hand up and be honest. I haven't actually had the time to cook these past few days. Once again life g...
Before you click that little red x in the corner of your screen, I should probably explain. I've been away from home and unwell. Cooking, in fact food in general, has been the furthest thing from my mind. I'm only just starting to get my appetite back.
So what's the first thing you reach for when recovering from a bout of the poorlies?
Fresh fruit, vegetables & healthy foods. Apparently... My go-to used to be a big tub of Ben & Jerry's but, dramatically, I'm off the diary at the moment.
So for the first time, I'm putting out a question to my fellow foodies, bloggers and health nuts. When tasked with finding a dish that can't use dairy, do you stay away from alternatives or lap them up? How do you make a dairy free meal delicious, non-time consuming and equally yummy.
And what are the good dairy alternatives? What can I used instead of butter etc? I'd heard coconut oil was good?
I'm looking for some recipes I can make whilst I'm not allowed any of the good stuff, breakfasts, puddings, lunches and drinks. Just post them into the comments, with your name & blog so I can take a little peak. Or just email me. I'd really appreciate the help. Dairy free confuses the life out of me.
Anyway, onto the recipe. I made this a few weeks ago and haven't had time to post it. It's very light but strangely filling.
Call me crazy, but I think a healthy meal should fill you right up, and make your toes curl with yumminess, just as much as sitting down with a naughty bucket of fried chicken. The difference is how you feel afterwards.
This meal serves one.
40g brown rice
1 red pepper
100g fresh prawns
50g squid rings, chopped into small cubes.
3-5 chestnut mushrooms
1/2 red onion
2 tablespoons fresh, chopped coriander
1 stem lemongrass, chopped small
a few sprigs fresh thyme
2 cloves garlic, crushed & chopped
teaspoon ground, smoked paprika
teaspoon dried oregano
1 stock cube.
Pinch of salt & pepper
Bring a pan of boiling water to the boil with the stock cube. Add the rice, cover & cook for 30 minutes.
Over a naked flame, hold the red pepper until the skin starts to blacken and peel off. Leave to cool. Rub off the skin and cut the flesh into cubes, leave aside.
In a large bowl, add the prawns, squid, juice & rind of the lemon, coriander, lemongrass, thyme, garlic, oregano, smoked paprika & onion. Set side.
Chop the mushrooms & mix in with the red pepper. Add to the bowl of prawns with the salt & pepper. Give it a mix before popping it, covered, in the fridge for 30 minutes.
Heat a skillet/grill plate/sizzle plate/frying pan to a high temperature. Add the prawn/lemon/herb mixture and cook on high for a couple of minutes, letting the sides blacken slightly.
Finally add in the rice and let it cook, untouched on low for 5 minutes. Finally stir & serve.
Serve with a dollop of yoghurt or Crème fraîche.
Referring back to my previous plea, any help on dairy free with be greatly received.