Savoury Rice CakePíšete vy…
Inspirován nedávnými články o přismahlém rýžovém koláči na Souku, u Šárky a zde, také nadbytkem zralých rajčat a předchozími zkušenostmi s francouzským pokrmem zvaným Tian. Povedlo se a chutnalo to hned z trouby, i druhý den. Paní Jednorožcová vzala vzorek sebou do práce; vrátila se s prázdnou krabicí a úpěnlivou prosbou o recept.
Omlouvá to moji versi v angličtině:
Savoury Rice Cake
I started by making a tomato sauce: finely chopped onion softened in olive oil and butter. Lots of home grown ripe tomatoes skinned and chopped, garlic, thyme. Salt and pepper. Simmer. (Note: good tinned tomatoes should work OK, too).
Into this sauce I then put a mixture or rice (arborio risotto, spanish paella and basmati) and risoni (rice shaped pasta also known as orzo). Stirred into sauce and cooked over the gentlest of heats – it had a tendency to stick to the bottom. An addition of a little hot water was needed towards the end. Cook until the rice is almost soft. (Note: Absolutely no need to have 3 kinds of rice. Just being exuberant!)
Fresh peas and french beans boiled separately. Courgettes cut into strips softened separately in butter, garlic, salt and a hint of garam masala.
Everything joined together in a big bowl. When cool enough, 3 whole eggs beaten and grated cheese (Cheddar and parmesan) incorporated, together with a big handful of chopped fresh herbs – basil, parsley. Adjusted seasoning.
Tipped into a dish buttered and coated with breadcrumbs. Mixture smoothed and drizzled with olive oil. Preheated oven, 180. Approx 30 minutes, top of the dish loosely covered with a baking tray. Then oven switched off, but the cake left in (waiting for Mrs J to arrive), about 20 minutes.
Good hot or cold.