Ingredients
1 1/2 cup rice
2 tbsp sugar, up to 4 tbsp
3 cloves
2 large apples, cooking chopped
4 tbsp raisins, or sultanas
2 tbsp oil water
1/2 cup cashew nuts salt & pepper
Directions
To turn this recipe into a main dish add cooked chickpeas for
vegetarians, cooked chicken or prawns for non vegetarians Taking
first the sugar, vinegar and salt, gently stir them in a pan. Now add
the cloves, apple and raisin. Next heat the mixture slowly, stirring
more frequently, and cook it for about 30 minutes or until it
thickens. Allow to cool a little. Meanwhile, gently heat oil in large
saucepan. Add the rice and stir for about 1 minute, seasoning with
salt and pepper. Then pour in the water, put the lid on, and bring to
a boil. Now turn down the heat and simmer the rice for 20 minutes or
until it is cooked as you like. When this done, turn the rice into a
dish and spoon the chutney over it, scattering the cashew nuts on top
before serving.
Servings: 4 servings
Chutney Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these old records were just basic hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius tells us how the ancient chefs used a good variety of herbs and spices, including many that are still in use today such as thyme, rue and parsley. In the 15th century, the Crusaders brought back many foods and herbs from the holy land, including spices like coriander, basil and rosemary. These new foods and tastes created an outbreak in cookery books, many of which still exist in private libraries. Over the following few centuries, the powerful families of Wesstern Europe competed to serve up the most exotic meals, and consequentially the best chefs and their recipes increased in prestige. However, it wasn`t until the 1800s the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and recording popular recipes of the day. When we get to the 1900s, recipe publications were in great demand, mostly as a result of better eduction, people having increased free time and a general increase in wealth. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Chutney Rice recipe.
