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3 cloves of garlic crushed
4-5 strands saffron, dissolved in 50ml/2floz hot water
150g/6oz raisins
1 tbsp fresh parsley
1 tbsp fresh coriander
salt and freshly ground pepper
Method
Peel and cut the potatoes into even-sized pieces and place in pan of cold, salted water. Bring to the boil
until tender but still firm, as they are going to cook further. Drain and set aside.
Fry the onion in the olive oil until transparent and add the turmeric and ground coriander. Continue to fry
until the spices are well absorbed and the grittiness is all cooked out. Add the potatoes and half the
water. Add the salt pepper Tabasco and crushed garlic and simmer for a further 7-8 minutes.
Now add the saffron stock and raisins and continue to simmer for at least another 10 minutes, until the
potatoes are tender and the sauce is thickened and a rich golden colour with the flavours mingled into an
evocative whiff of the orient.
Just before serving, add in the chopped parsley and coriander and, if you wish, a further glug of olive oil,
gently stirred in.
Vegetable Risotto – Eric Richard
Ingredients
6oz brown rice
2 tbsp olive oil
1 large onion, chopped
1 or 2 cloves of garlic, crushed
1 red pepper, sliced
4oz mushrooms, sliced
1-cup peas (fresh or frozen)
1-cup sweetcorn (fresh or frozen)
2 medium carrots, chopped into small cubes
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