It was a dark stormy night...
It is Spooky Season and Crazy Debbie gets even more Crazy at this time of year. No, she did not get this recipe from the headless horseman but she wouldn't be opposed to making him soup. How he'd eat it is anyone's guess.
What you need:
- 2 carrots
- 1 head of garlic
- 4 potatoes
- 450g mushrooms (button and closed cup)
- 2 chicken stock cubes
- 1 tin of coconut milk (400ml)
- 2 red onions
- 2 shallots
- 1 Green pepper
- Long grain rice
- Dark soy sauce
- Cinnamon
- Mild chilli powder
- Tarragon
- Mint
- Sage
- Cumin
- Smoked paprika
- Cardamon
- Flat leaf parsley
- Garlic granules
- Ground coriander
- Turmeric
- Ground ginger
- Basil
Start off, always, with the slicing and the dicing and the mincing of the garlic. You're better off hiring Edward Scissorhands for this part, it would be quicker.
Because there is a lot of starch with both the potatoes and rice, once the potatoes are cut into your desired shape, add them to a bowl of water. Do the same with your rice, measuring out how much you need, then add to a bowl else Uncle Roger will be sad.
Once all is chopped, diced and minced, add some oil to the pan and add the onions and garlic. Take your soy sauce and drizzle some in along with a sprinkle of ginger and a sprinkle of smoked paprika.
Continue to stir until the onion is soft and translucent then add the mushrooms. Drizzle some more soy sauce, as well as a sprinkle of chilli powder. When the mushrooms are soft, finish off with the remaining veg.
Boil your kettle, then add your stock cubes to 1.7 litres of water. Add the rice and simmer at a medium heat for 20min. Keep an eye on it for the rice cooking, giving it the odd stir.
The rice should start to absorb the stock and here we add half the herbs and spices. To the pot goes:
- A sprinkle of parsley
- A sprinkle of Tarragon
- A sprinkle of sage
- A sprinkle of garlic granules
- A moderate amount of cumin
- A sprinkle of Cardamon
- A sprinkle of cinnamon
Simmer for another 20min.
As before, give it the odd stir to make sure the rice doesn't stick, but it's no great tragedy if some does. Crack open the coconut milk and take the pot off the heat. Because Crazy Debbie is paranoid, she spooned it in a tablespoon at a time. Before she got impatient and added it a quarter of the tin at a time.
Mix until well combined then put it back on the heat. Grab the remaining herbs and spices and proceed to add:
- A sprinkle of mild chilli powder
- A moderate amount of ginger
- A moderate amount of smoked paprika
- A moderate amount of Basil
- A fuckload of mint
- A sprinkle of ground coriander
- A sprinkle of turmeric
Simmer uncovered for 10 more minutes then plate and serve.
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