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rectifying a lack

January 8, 2013

“I need to learn how to cook”, said Rella. It was a statement not entirely without context as she’s hoping to go to university this year, and she can cook some things, but on an Aga. It has been pointed out to me by my children at various stages in their lives that this is not ideal for learning transferable skills as far as ovens are concerned.  Halo and a friend were once unable to cook anything in a home economics lesson at school because neither could make the oven work having both comes from homes with Agas. Could be semi rural living – or something more sinister.

Anyway. We had rice salad as an accompaniment to Arlo’s homity pie which he made from scratch by himself (I’ve finally seen the light and am starting to teach him to cook now). Rella was out when he made it or she could have participated in the lesson too, so here’s a step by step guide to the salad. If I keep this up by the time she goes to university there should be a nice little archive of recipes… marinaded-mushrooms

Rice salad with carrots and marinaded mushrooms. Serves 4 as an accompaniment to something. (Needs a large pan with a lid, a sieve, a serving bowl, a small bowl, a small frying pan and a heat source).

Chop 5 mushrooms into thin slices, put them in a bowl, add the juice of half a lemon and half a teaspoon of salt. Stir and set aside. The longer you leave the mushrooms, the wetter they become and they add a piquant, lemony-salty tang to quite a sweet salad. Good combination.

Bring a large pan of water to the boil. Put a lid on as it saves energy. riceWash 1 cup of basmati rice in a sieve in cold water until it runs clear (or plunge it in a large bowl of cold water and swish it around a bit) drain it, and add to the water when it’s boiling. Bring the water back up to the boil and then turn the heat down (move the pan to the simmering plate) so that the rice boils, but not too fiercely. Let it boil for 11 minutes.

While this is boiling peel and grate a large carrot.carrots

When the rice is cooked immediately drain it into a sieve and run cold water over it. This will stop it cooking. Put the rice into a bowl and add the grated carrots and stir well; then add the marinaded mushrooms and stir again.rice-salad

rice-salad2In a small frying pan pour a generous slug of olive oil – at least 3 tablespoons – and add a teaspoon of mustard seeds, a teaspoon of cumin seeds, a teaspoon of turmeric and a heaped teaspoon of curry powder. Cook for about 5  minutes, stirring to stop it sticking, until the spices make the kitchen smell delicious. rice-spicesPour the lot onto the rice salad and stir well. rice-salad3

Put two heaped tablespoons of frozen petit pois in a pan with a little water, bring to the boil briefly, drain and add to the salad. Add a tablespoon of oil and some salt if needs be and stir well. Eat with homity pie and a green salad.

Student dining at its best?

(Happy Birthday Barney!)

8 Comments leave one →
  1. January 8, 2013 10:51 pm

    Looks great – love the Wok.

    Thanks for sharing.

  2. January 8, 2013 11:24 pm

    I got to learn something new today because I had no idea was an Aga was – now I do thanks to You Tube.

  3. jessica meredith permalink
    January 9, 2013 6:45 pm

    no comment .

  4. January 10, 2013 5:10 am

    This sounds really good. And I love your story too. 🙂

    • January 10, 2013 11:09 am

      I’ve been told to leave out the mustard seeds and cumin seeds and add chilli instead. Worth a try maybe.

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