Ingredients
Jewelled Rice
1 Tbs olive oil
Knob butter
1 onion, chopped
1 cinnamon stick
1 Tbs ground cumin
1 Tbs ground coriander
1 Tbs paprika
1 Tbs salt
1 Tbs garlic & Ginger paste
1 cup Akila Sella Basmati, washed
2 1/2 cups vegetable stock
Pinch Saffron (or 1 tsp turmeric)
3 Tbs flaked almonds, toasted
3 Tbs pistachios, toasted
3 Tbs dried cranberries
Snoek
2 Tbs mayonnaise
2 tsp lemon pepper
1 tsp cayenne pepper
1 Tbs dried oregano
1 Tbs garlic paste
1 Tbs honey
1 cup orange juice
Salt and pepper to taste
Method
01
Heat olive oil and butter in a pot, add cinnamon stick and onion then sauté until softened.
02
Add cumin, coriander, paprika, salt, garlic and ginger paste then sauté for a minute.
03
Stir in washed rice.
04
Mix saffron (or turmeric) into the stock then pour into the pot, stir, cover and leave to simmer for 15-20 minutes or until the rice is cooked through and has absorbed all the liquid. Fluff up the rice, then mix in the nuts and cranberries just before serving.
05
For the fish, preheat oven to 200°c and place the snoek into a roasting dish.
06
Whisk together mayo, lemon pepper, cayenne, oregano, garlic, honey and orange juice then season to taste. Pour mixture over the fish then roast in the oven for 15-20 minutes, basting during cooking.