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on October 29, 2023

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Mexican Rice (Cooks Illustrated)

Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth. INGREDIENTS 2 ripe tomatoes (about 12 ounces), cored and quartered 1 medium onion , preferably white, peeled, trimmed of root end,and quartered 3 medium jalapeño chiles 2 cups long grain white rice 1/3 cup canola oil 4 cloves garlic , minced or pressed through a garlic press (about 4 teaspoons) 2 cups low-sodium chicken broth (or vegetable broth) 1 tablespoon tomato paste 1 1/2 teaspoons table salt 1/

Barbecued Chicken Legs

Serves 8 This marinade lends a sticky smokiness, courtesy of the smoked paprika, sugar and balsamic vinegar, even if you’ve cooked the chicken in the oven. For the marinade 3 garlic cloves, crushed 6 tbsp tomato purée 4 tbsp balsamic vinegar 4 tbsp dark brown sugar 4 tbsp Worcestershire sauce 1-2 tbsp Tabasco sauce 2 tbsp Dijon mustard 1 tsp smoked sweet paprika 1 tbsp chilli powder olive oil, to drizzle 8 free-range chicken legs, trimmed of excess fat 1 In a bowl, mix together the marinade ingredients. Spread over the chicken and leave to marinate for at least an hour or overnight. 2 Scrape off any excess marinade from the chicken pieces and drizzle with a little olive oil. Place on a hot barbecue or grill and cook for about 25 minutes, turning occasionally. When browned, brush the chicken with the marinade and cook for another 10-15 minutes, turning and basting frequently, until cooked through. To test if the meat is done, insert a small knife into the thickest part of a chicken leg

Marille with Peas

This works well with leftover smoked gammon from Christmas. You can also substitute creme fraiche for the mascarpone with no discernible difference to the end result, allowing you to use a lower fat alternative. Serves 4 50g butter 150g smoked bacon, rinded and cut into strips 1 x 450g carton or bottle passata or 4 large ripe tomatoes, skinned, deseeded 200g frozen petits pois or fresh peas 375g marille or other pasta 8 basil leaves 150g mascarpone cheese or creme fraiche S&P 75g freshly grated parmesan Heat butter and fry the bacon until crisp. Add the tomatoes and frozen peas and cook for 5 mins (15, covered if fresh peas). Meanwhile, cook the pasta for 10-12 mins until al dente. Add the basil leaves and mascarpone to the sauce and stir until just warmed through and the cheese has melted. Season to taste. Drain the pasta and add to the sauce, mixing well with the parmesan cheese.

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