Basic Cooking Techniques
QUINOA (15 mins)
|great to accompany white fish|
AMARANTH (45 mins)
|good with oily fish|
MILLET (20 mins)
|good with bangers - vegetarian or meat|
Millet mash: Place in a medium-sized pan of water, and bring to the boil. Lower the heat and simmer for 20 mins. Towards the end of cooking add 1/2 tsp of Bouillon vegetable stock powder. Stir.
Drain the millet, and add a lot of butter. This turns it from cardboardy to really delicious and similar to mash potato.
POLENTA (3 mins)
|I like this with fried mushrooms and steamed spinach|
measure: per person - 50g polenta and 200ml water or if hungry 60g polenta and 240ml water.
The rule - multiply the grain quantity by 4 to get the liquid quantity. Then add another slosh of water for evaporation.
Put the liquid on to boil and add 1/2 knorr chicken stock pot per person. Stir in. When boiling, pour in polenta, and stir with wooden spoon fast. Keep stirring for about a minute to 'cook out' the starch. Serve.
N.B. This is the most basic way of cooking polenta - Once you have it cooked like this you can also let it set - then fry it or grill it for a more 'solid' form of polenta - or polenta fingers as they are often called.