There's something lurking in the corridor.. tricking us into using up our leftovers..
So... unlike some of the previous grouped up meals, I really want to split these next 3 recipes up. They just seem complex and standalone enough to do each one justice.
I've got some leftover rice (its sushi rice actually with a little seasoning already), some grated mandrake and chopped mushrooms from the freezer, and cockatrice - but wait, its not breast meat this time, its from the snake part! I can't get snakemeat but I got tuna steak.
I guess i'm allowed to do what I want with the spices. I wanna do something that says "pilaf" but not just curry rice... I'm following my heart and using star anise, cardamom, dried coriander, salt & pepper. And some butter to cook it all in. No garlic!? That's right, no garlic or onion, I want to try letting these other flavours shine instead.
Once the cockatrice snake (tuna) is starting to cook I'll add the veg. I think I was too hasty though, I should have defrosted the tuna and cooked it patiently as its actually taking a while to cook and im just stabbing it into pieces with my spatula instead of letting it flake naturally, while my frozen veg are cooking fast.
Oh I just had a thought!? I've not added any heat really. I don't want it to be "a spicy dish" so ill just dump in some mild chilli powder, ive got loads of this stuff.
I'm adding warm water occasionally as its browning a little too well on the outside, we need the tuna to be fully cooked and then we can add the rice at the end.
As you can see, the rice is picking up all the spices well. My arm is getting tired from stirring it around!
It's so comforting, spicy and woody. I went and selected flavours based on what I was craving that day, and it really hit the spot! I'm not normally a fan of mushrooms but even though they made a big impact on the flavour, the way they paired with the anise and coriander and tuna just really worked.
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