Long day, cold night, hot pilau

So let me tell you about my day….. up early and do a 100 mile round trip to mother’s, counsellling myself to be good, not get cross and to be kind. I did all those things, we had a good natter, I checked through the ‘falls alarm’ details fitted last week, at last we agreed it would be a good idea if I did a supermarket order for her once a month we agreed a timetable for me reminding her to check the falls alarm and at the same time do the Waitrose order. I made her two latte’s, went to the Co-op, mended the phone and reminded her how to turn up the heating thermostat.  We agreed the rules (hers) for her 90th birthday party in May so nothing will be a surprise. Only as I had one foot in the van  did she hit me with her plan to get a mobility scooter. She’s subtle player, my mum.

Home in bright sunshine but by the time the tyres hit the drive it was snowing.  I inspected the crocuses and the #snowdrops, the white camelia buds about to get frost damage and smelled the heavenly scent of the Daphne Odora. And the hellebores were out.  Then I tackled two collapsed panels of side fence –  wind injured last week whilst we were gallivanting in blizzards at Seahouses.  Looking forward to a couple of hours with Jonathan Raban and the wood burner, I collapsed like a frozen thing into the kitchen.

But instead of Jonathan Raban I was sidetracked by Nigel Slater in Turkey on iPlayer and images of vegetable pilau kept floating around in my head.

Last night’s dinner was a good old standby and we had some left over.  Pilau would bulk it out.  Last night we had

Chick peas with coconut, chilli and tomato

This is so ridiculously easy and easily adaptable without fuss.  Pulse two onions, three fat cloves of garlic, a thumb of fresh ginger and a medium sized red chilli in the food processor. Then add two big carrots and pulse again but only so the carrot is chopped not puree’d. Heat some oil sufficient to cover the bottom of a medium sized saucepan or large terracotta dish, throw in the onion mixture, turn around in the oil. Add a cinnamon stick. Sweat for ten minutes.  Add a tin of chick peas and the juice, add a tin of chopped tomatoes, half a tin full of cold water, half a tin of creamed coconut, a tablespoon of pomegranate molasses (or brown sugar).  Mix together, clamp on the lid, bring to a slow simmer and then leave it for three hours. Then remove the lid, add some salt to taste. Take off the heat and just before serving add chopped fresh coriander.

Anyway, half that was left over from last night. Now for the

Pilau

use a small Le Cruset for this, purchased in alimoges in 1982. It gets very hot on its little bottom and it gives the right amount of ‘crunch’ at the base of the pilau. Essential, I think.  On the hob, add oil and butter to the pan then add sufficient chopped vegetables (whatever you like) – I used cauliflower, onion, loads of garlic, carrot, aubergine, tomato.  Cook on a high heat, then add 1 tsp each of cumin and coriander powder, three ground black cardamom (or green, there is nothing precise here), three ground cloves, one teaspoon turmeric, a teaspoon of fennel seed and about a teaspoon of salt.  Mix well into the vegetables, then add two handfuls of brown Basmati rice, then a layer of spinach, then one handful of rice.  Pour in 500ml stock and put a lid on it and put in the oven.  The idea is to cook the rice with the lid on and crisp up the base.  Leave it for 45 minutes then check it. It should be done. Take off the lid, and dot with butter and a little home made garam masala (use ‘search’ on this site).

 

You can serve this with some of my chutney and pickle recipes, or just with yogurt.

I have been writing this whilst it is cooking and I can smell it is nearly done..  Himself has kindly poured me a glass of red and I am looking forward to settling down in the depths of the sofa for an hour (with or without Jonathan Raban) before a conversation with a couple about their wedding plans latter in the year (see my alter-ego http://www.humanist.org.uk/dawnrees if you are planning getting hitched) and hopefully you will find I am jus the same on that site too – loving life, loving food, loving new things, loving couples in love)!

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