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France
Morue 'a I'Americaine - SALT COD WITH
RICE
From my
personal Authentic Recipe Collection
A very popular dish in Mediterranean France. Makes a
delicious main dish. Serve with wine and salad..
This recipe is easy to make, but time consuming. For our
vegetarian visitors portabello mushrooms and a dash of soy sauce may be substituted for
the salted cod.
Ingredients - Serves 4
10 oz. [1
2/3 cups] long-grain rice,
washed, soaked in cold water for 30 minutes and drained
I pint [2 1/2 cups] water
1 1/2 teaspoons salt
2 lb. salt cod, soaked in cold water for 24 hours
3 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
5 oz. canned tomato puree
½ teaspoon black pepper
8 fl. oz. [1 cup] dry white wine
2 fl. oz. [1/4 cup] brandy
1 oz. [2 tablespoons] butter |
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Preparation
Put the rice in a saucepan. Pour over the water and add 1
teaspoon of the salt. Place the pan over moderate heat and bring the water to the boil.
Cover the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes, or until
all the liquid has been absorbed and the rice is tender. Remove the pan from the heat.
Drain the
salt cod and dry it on kitchen paper towels. Skin the cod and chop into I '1/2-inch
pieces. Set aside.
In a large
frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic
and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and
translucent but not brown. Stir in the tomato puree, the remaining salt and the pepper and
cook, stirring occasionally, for 3 minutes. Stir in the wine and bring the mixture to the
boil, stirring frequently.
Add the
salt cod and brandy to the pan, stirring to combine. Reduce the heat to low, cover the
pan and cook, stirring and turning from time to time, for 15 to 20 minutes,
or until the fish flakes easily.
Meanwhile,
in a saucepan, melt the butter over moderate heat. When the foam subsides, add the rice to
the pan. Cook, stirring frequently, for 3 to 5 minutes, or until the rice is heated
through and is coated with the butter.
Remove the
pan from the heat. Arrange the rice in a ring on a warmed serving platter. Remove the
frying-pan from the heat, spoon the fish and sauce into the centre and serve.
Rice Croquettes
From my personal Authentic Recipe
Collection
A special dish from
France. Makes a delicious main dish. Serve with wine and salad..
This recipe is not very easy
to make, and is time consuming. It is worth the work, however. For our vegetarian visitors
mushrooms and grated cheese may be substituted for the shrimps.
Ingredients
- Serves 4
I oz. [2 tablespoons] butter
I oz. [1/4 cup] flour
4 fl. oz. double cream [1/2 cup heavy cream]
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon hot chilli powder
1 tablespoon ground coriander
1 teaspoon garam masala
1 tablespoon tomato puree
8 oz. [3 cups] cooked long-grain rice
4 tablespoons canned sweetcorn
8 oz. peeled frozen shrimps, thawed and drained
1 egg, lightly beaten
4 oz. [1 1/3 cups] dry white breadcrumbs
4 fl. oz. [1/2 cup] vegetable oil
Preparation
- In a large saucepan, melt the butter
over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the
flour to make a smooth paste. Gradually add the cream, stirring constantly and being
careful to avoid lumps.
- Return the pan to the heat and cook
the sauce, stirring constantly, for 2 to 3 minutes or until it is very thick. Stir in the
salt, pepper, chilli powder, coriander, garam masala and tomato puree Cook the sauce,
stirring constantly, for a further 2 minutes.
- Remove the pan from the heat and
stir in the rice, sweetcorn and shrimps. Combine the mixture thoroughly and then chill it
in the refrigerator for 1 hour.
- Remove the pan from the
refrigerator. Place the egg on one plate and the breadcrumbs on another. Break off pieces
of the mixture and shape them into balls. Slightly flatten the balls between the palms of
your hands and roll them, first in the egg and then in the breadcrumbs, coating them
thoroughly and shaking off any excess crumbs.
- In a large, heavy-based frying-pan,
heat the oil over moderate heat. When the oil is hot, add half the croquettes and fry them
for 3 to 4 minutes on each side or until they are heated through and crisp and
golden on the outside.
- Using a fish slice or spatula,
transfer the croquettes from the pan to kitchen paper towels to drain. Arrange the
croquettes on a warmed serving dish and keep them hot while you fry and drain the
remaining croquettes in the same way.
- When all the croquettes have been fried,
serve immediately
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