A: Old mother Hubbard…

Well, the cupboard wasn’t bare, not really. But the fridge pretty much was, us having cleaned it out before leaving for our respective holidays over the last 2 weeks. So in true Ready Steady Cook style, armed with what looked like the tight-wad bag, I set to work!

Baked rice with red pork

Ingredients:

3 rashers of bacon, sliced

3 garlic cloves, finely chopped

2 hot chillies, finely chopped

3 tbsp olive oil

1 pork fillet approx 400g, sliced

1 heaped tbsp achiote paste

1 heaped tsp smoked paprika

1/2 tsp chilli powder

1-2 tbsp lemon juice

1/4 cup vermouth

1/2 tsp pepper

1 cup risotto rice (I used arborio)

1 1/2 cups frozen corn/peas

2 chillies in tequila, finely chopped (optional)

2 cups vegetable stock plus 1/4 cup vermouth

Method:

Heat oven to 180C.

Combine achiote paste, smoked paprika, chilli powder, lemon juice, vermouth and marinate pork for 30 minutes.

Combine bacon, garlic, chillies and oil in a large oven dish and bake for 10 minutes.

Add pork and bake for a further 10 minutes.

Add rice, vegetables, stock, vermouth, hot peppers (extra smoked paprika and pepper as well) and bake for 30 minutes. (I had it covered for 15 and uncovered for the last 15.

Ta-daaaaaaaaaaaah!

Ta-daaaaaaaaaaaah!

This is really a make-it-with-whatever-you-have-on-hand kind of dish. I like it hot, so I added 3 kinds of chilli to the dish. Much thanks to R for the chllies in tequila, the bottom of the jar is fast approaching and I am beginning to panic! I like to do this with cheese, but was greeted by a wave of blue and green when I looked into the cheese box after 2 weeks of festering. Ew.

Procured at the annual Chilli festival at Araluen Botanic Gardens in Roleystone

Procured at the annual Chilli festival at Araluen Botanic Gardens in Roleystone

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2 Responses to “A: Old mother Hubbard…”

  1. miss glutton Says:

    This looks so yummy. This dish reminds me of a glam version of times-square-chicken-baked-rice days. What’s achiote paste anyway?

    At the chilli fest, they were making martinis with the syrup. heh. 🙂 SLURP

  2. mrs glutton Says:

    I saw someone on food safari use achiote paste before, just made into a marinade with orange juice and used on prawns and chicken as well. It’s basically a paste made from the achiote (duh) fruit, the seeds to be precise. And it’s super super red. Hard to describe the taste, will bring some over for you!

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