Apparently rice can be dangerous if cooked and frozen, then re-heated. There’s a bacterium that can be found in rice. I’ve never met it but here’s a quote from www.nhs.uk:
Uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause food poisoning. When the rice is cooked, the spores can survive. If the rice is left standing at room temperature, the spores can grow into bacteria.
The website doesn’t tell us what the chances are of buying rice containing this bacterium and speaking from experience I have been cooking and freezing rice in portions for years with no ill effects. I’m not saying there is no risk, I’m saying calculate it and make a decision based on evidence.
The main thing is to chill the rice quickly after cooking it. Freeze it in portions – 200g of cooked rice is the size of portion my family looks for. I usually cook it by the bucket load and shovel 600g into each freezer bag for three of us. You may have slightly smaller appetites than us. In our family we are pretty enthusiastic consumers of food.
Having ready cooked rice in the freezer saves a lot of time on a busy evening when kids need to be taken to activities and husbands have to go to meetings – or the pub. Defrost it in the microwave. Bung the bag straight onto the turn table and cook for 2 minutes on full power. You may worry about the chemicals coming from the bag. I don’t, and look, I’m here to tell the tale.
There are a number of quick recipes using pre-cooked rice. Watch this space and they will appear.
This is not my recipe but I wanted to share it because it works. What you get is brilliant crackling, moist soft meat and amazing gravy. It’s my new Sunday lunch with friends recipe. It’s from Fairytale Food by Lucie Cash, published by Random House at £15. It has a couple of extra details in italics by ME.
A 2 kilo (about) piece of boned rolled pork shoulder, preferably after a happy life and scored well
3 bayleaves (not sure I noticed these)
Salt and freshly ground pepper
Pre-heat the oven to its highest setting (Warning: if the oven is not immaculate, expect the house to fill with smoke)
Method Continue reading Huff ‘n’ Puff Pork (serves 4 – 6)
You can tell Christmas is coming; recipes arriving thick and fast.
This one is an old favourite. I usually serve it with home made satay sticks (cocktail sized), at parties but this time I have bought some ready made.
5 0z salted peanuts
1 – 2 cloves garlic
half an onion, chopped
1.5 tsp sweet chilli sauce
1 tsp soy sauce
1 tsp lemon juice
quarter cup chicken stock
Blend all the ingredients together until it is to your preferred texture. If it seems a bit wet, add more nuts, if too dry, add more stock.
I have just revised my recipe for cheese nibbles.
One of the benefits of eating low carb is that I can eat nuts, other than peanuts, with a clear conscience. The price of nuts seems to have gone through the roof though, and the 100g (3.5 0z) packs of roasted pecans I used to buy from Waitrose for, I think £1,99 went up to £3 odd. I see they have now gone down to £2.85.
Recently, while shopping in the wonderful Costco, I noticed a 2lb (907g) bag of unroasted pecans for £9.99. This works out at £1.10 per 100g so I thought I would have a go at roasting my own.
All I did was spread them on a baking sheet and sprinkled them with salt before putting them into an oven about 220 C 428F gas 7 for 5 minutes. Easy, and quite acceptable.
Having searched the internet I think the price from Costco was pretty fantastic. The 1k bags I found on Amazon and elsewhere were well over double the price.