Mr V is definitely a handy person to have in the kitchen. His mother raised him to be able to feed himself well. This is a most sensible skill to teach our sons! I tend to stay out of his way if he is making food! I think he could be likened to Chef Ramsey but without the bad language and angry outbursts (so that just leaves the efficient whirlwind part!)
Here is the fried rice he made us.
3 1/2 cups uncooked rice
4 Tbsp lamb fat
left over meat (we used roast lamb)
2 cups of mixed vegetables
2 onions
2 Tbsp tamari sauce
2 tsp curry powder
salt and pepper
- Melt the lamb fat and put the rice into the frying pan. Fry until the rice is very golden brown; about 5 minutes.
- Add the left over meat and any vegetables that require longer cooking such as carrots. Heat these through.
- Toss the chopped onion, tamari sauce and curry powder through the rice and meat.
- Add 7 cups of water slowly one at a time stirring constantly.
- When the rice is cooked, add any remaining vegetables. Season with salt and pepper to taste.
- Serve.
This recipe makes a small amount of sausages go a long way!
This meal fed 5 adults and 4 children.
12 sausages (not especially big ones either)
2 large carrots (not peeled)
5 potatoes (not peeled)
2 onions
(you could also add kumara and parsnip)
3 Tbsp cornflour
1 Tbsp tamari sauce
1/2 tsp mustard
1 tsp salt
pepper to taste
3 1/2 cups of rice
bunch of spinach
2 bok choy
2 sticks of celery with the leaves on
1. Put the sausages in a large electric frying pan with some water to cook.
2. While the sausages begin to cook, wash the potatoes and carrots. Cut them into bite sized chunks and add them to the sausages in the pan.
3. When the vegetables are almost cooked through add the onion and turn down to a low heat.
4. Wash the rice well and add 7 cups of water. Cook for 10 minutes or until the water is gone. Stir the rice to fluff it up and remove it from the heat.
5. While the rice is cooking, cut up the spinach, bok choy and celery and put it in a frying pan with a little water. Steam cook for a few minutes until the leaves turn bright green and remove from heat to serve.
6. Mix the cornflour, tamari sauce, mustard, salt and pepper together with a small amount of cold water to make a paste. Add 3 cups of cold water and pour this over the sausages. Cook on high until the gravy thickens.
7. Serve.
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| Made by J14 |
