Beef Mince (Ground Beef), Chickpeas, Turmeric Rice and Parsley

 A simple dish of beef mince, chickpeas, rice and parsley. The mince was cooked for an hour and a half (along with the chickpeas) until it was tender. The turmericed rice was cooked for twenty minutes or so before being drained. The parsley was added last as a garnish. 

Prawns with Yellow Pepper And Basmati Rice

Ecuadorian prawns, with diced yellow pepper and mushrooms, turmeric Basmati rice, and served with a four leaf lettuce salad (baby leaf). The prawns were steamed for about five minutes, and the turmeric rice  was cooked in boiling water for about eight minutes. 
 

Shoulder Pork Strips in Black Bean Sauce

 Shoulder pork steak from the fridge, cut into strips and marinaded in a black bean sauce. Use a Chinese one rather than something from a supermarket, which will be pretty bland. Cooked for at least half an hour. 

The rice was basmati, and cooked with some turmeric and Chinese five spice in a separate pan. Served with raw spinach leaves. 

Chicken with Chinese style Rice

I've taken to cooking rice along the lines of the process in China. I don't have a rice cooker, but basically the idea is to cook the rice slowly, and to allow it to stick together (oobviously the opposite of most western practice). You can do this by putting the rice in a small pan, and cooking it until the water has evaporated. If you leave it for a bit longer, and add something like sunflower oil, it will become a little crispy underneath. Fabulous! I used turmericed rice with a handful of thai black rice, cooked and drained separately, so most of the purple dye was removed. 

The rest of the dish is composed of diced chicken breast, diced red and green pepper, diced onion, chopped pak choi leaves, diced ginger and garlic. Cooked for about ten minutes in a separate pan. Dressed in a little dark soy sauce on serving. 

 

Chorizo and Rice Risotto, with Carrot and Green Pepper

A simple risotto, made to use up some unused rice from the fridge. Essentially chorizo sausage with green peppers, carrot, and onion, with the vegetables cooked in the oil which comes from the chorizo under heat. Add garlic and chilli if that is your preference. 

 

King Prawns in a Lime and Tomato salsa

The rice for this dish was prepared first. A small handful of Thai black rice was boiled for twenty minutes, then drained and set aside. Basmati rice was cooked in a little turmeric at a low heat for about half an hour (the black rice was added after ten minutes), until most of the water had been soaked up, and the rice grains became stuck together (easier to eat rice with chopsticks that way).. 

The lime and tomato salsa was made with arrowroot, water, tomato puree, a pinch of turmeric, and a teaspoonful of lime pickle (a squeeze of lime juice would do just as well). I also added a red finger chilli for heat, and a pinch of basil. Simmered for ten to fifteen minutes until the salsa thickens.

The rest is easy. 140g of Nicaraguan King prawns were steamed for about seven minutes. I cut a quarter of a red pepper into strips, and diced a purple onion. The dish was assembled with a  lettuce salad. The prawns were added, and dressed in the salsa before serving. Delicious!

 

Sweetcorn and Turmeric Rice Salad

A simple salad made with turmeric rice, sweetcorn, chopped red pepper, chopped mushroom, and three spring onions. Dressed in olive oil. Tasty enough to eat without pepper or anything else!

Sweetcorn and Turmeric Rice Salad

Rocket Salad with Turmeric Rice

Cool food. Baby leaf rocket salad, with turmeric rice, grated carrot, quartered cherry tomatoes, spring onion, coriander, olive oil, and a dash of fresh lime juice. Plus black pepper to taste.

Rocket Salad with Turmeric Rice