Saturday, December 3, 2016

Pineapple Salmon with Rice & Salsa Recipe

Pineapple Salmon with Rice & Salsa
Pineapple Salmon with Rice & Salsa

A great Caribbean Salmon recipe prepared by chef Najoud founder of "Chef On the Block"! She mixed different fruits and vegetables to bring you a delicious salmon dish with rich flavored salsa and rice. Don’t miss that tangy taste of mango with lime and pineapples!

Preparation Time: 15 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 2 persons

All you need

1/2 cup brown basmati rice
1/8 cup wild rice
2 cups hot water
Pinch of salt

6 cherry tomatoes - cut quarters
1 tbsp mango – diced
1 tbsp pineapple – diced
1/2 tbsp red onion – finely diced
1/2 tbsp mint leaves - finely chopped
1/2 tbsp al alali Olive oil
1/2 tbsp fresh lime juice
Salt and al alali Ground Black Pepper to taste

500 g salmon fillet - 2 pieces
1 tbsp al alali Olive oil
2 tbsps al alali Pineapple Jam
1 sprig Dill, to roast and garnish
Salt and al alali Ground Black Pepper to taste

  • Rinse rice, then cook uncovered with hot water and salt. Bring to boil then reduce heat, cover and simmer for 20 minutes
  • When rice is ready, strain it well then set aside
  • Prepare salsa by dicing all ingredients, then mix together in a bowl and set aside
  • To prepare the salmon, Preheat oven to 200 ˚C (400 ˚F)
  • Season salmon with salt and alali Ground Black Pepper then brush al alali Pineapple Jam on its flesh
  • Heat al alali Olive Oil in a pan, then slowly place the salmon skin down and let cook for 5 minutes till the skin is crispy
  • Line a pan with aluminum foil and transfer the salmon skin side up, add half dill and roast for 5-7 minutes till flesh is flaky. If it is still not flaky, then return to oven for a few more minutes till you achieve desired result
  • Prepare your serving dish by placing the rice followed by the salmon and top with salsa and the remaining dill.
  • Serve and enjoy!
Source: Alalali

Wednesday, July 20, 2016

Rice & peas with jerk roasted veg recipe

Rice & peas with jerk roasted veg
Rice & peas with jerk roasted veg

Serves 6
Cooks In 1H 50M plus marinating


125 g dried red kidney beans , or 1 x 400g tin of kidney beans
2 cloves of garlic
2 spring onions
a few sprigs of thyme
½ teaspoon allspice berries
1 stick of cinamon
100 g block of coconut cream
1 scotch bonnet chilli
400 g brown rice
fat-free natural yoghurt

4 spring onions
½ a bunch of fresh thyme
3 fresh bay leaves
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
6 tablespoons white wine vinegar
1 tablespoon runny honey
1 scotch bonnet chilli
4 cloves of garlic
6 tablespoon golden rum
olive oil

1 acorn squash
1 gem squash
2 green peppers
250 g okra
6 spring onions
4 cloves of garlic

1 red onion
1-2 scotch bonnet chillies
8 tablespoons red wine vinegar
4 fresh bay leaves
1 heaped teaspoon sugar

  1. If using dried beans, soak them overnight.
  2. To make the jerk marinade, trim and roughly chop the spring onions, and pick the thyme leaves, then blitz all the ingredients in a blender with a splash of oil until you have a lovely smooth sauce – loosen with a splash more oil, if needed.
  3. For the roasted veg, quarter and deseed the squashes and peppers, slice the okra in half diagonally and trim the spring onions. Toss in the marinade, with the unpeeled garlic, then leave to marinate for at least 2 hours.
  4. Next, prepare the beans. If using soaked beans, drain, then boil them in
  5. a large pan of fresh cold water with the garlic, spring onions (bash before adding), the thyme, allspice and cinnamon until soft and tender, for about 1½ hours.
  6. Grate and stir in the coconut cream, then prick and add the scotch bonnet chilli, and simmer for 10 minutes. Add the rice and cook for 25 to 30 minutes, or until soft, adding extra splashes of water, if needed.
  7. Alternatively, if using tinned beans, put the rice in a large pan and pour over enough water to come up 1cm above the rice. Add the garlic, spring onions bash before adding), thyme, allspice, cinnamon, and coconut cream, prick and add the chilli, then cook for 25 to 30 minutes, or until soft. Drain and stir in the beans for the last 10 minutes.
  8. Preheat the oven to 180ºC/350ºF/gas 4.
  9. Arrange the marinated squash on a roasting tray, reserving the marinade, and roast for 45 minutes, or until soft and golden.
  10. Heat a griddle pan over a high heat and grill the marinated peppers, okra, spring onions and the garlic, until slightly charred on all sides.
  11. Return them to the bowl of marinade. Dress with a little oil, toss with the cooked squash and spread the mixture on the roasting tray. Pop back in the oven for a further 5 to 7 minutes.
  12. To make the pickle, peel and finely slice the onion, and deseed and finely slice the chillies. Mix all the ingredients together, then, wearing disposable gloves, use your hands to scrunch everything together.
  13. Serve the rice and peas with the roasted vegetables and the pickle and yoghurt on the side.

Croatian-style cuttlefish risotto recipe

Croatian-style cuttlefish risotto
Croatian-style cuttlefish risotto

“Hailing from Croatia, think of this less as an Italian risotto, and more as a seafood rice stew – it’s a fantastic twist and packed with incredible flavour. ”

Serves 4
Cooks In1H 15M


300 g risotto rice
500 g cuttlefish , cleaned, bones and trimmings reserved, from sustainable sources
1 litre organic chicken stock , optional
1 red onion
1 clove of garlic
3 large ripe tomatoes
½ a bunch of fresh flat-leaf parsley
olive oil
30 g unsalted butter
3 anchovies, from sustainable sources
1 tablespoon cuttlefish ink, from sustainable sources
1 fresh red chilli
1 lemon
extra virgin olive oil

  1. Cook the risotto rice in a large pan of boiling salted water according to the packet instructions, until al dente. Drain and spread out on a tray to cool (there’s no need to rinse it).
  2. Carefully score the underside of the cuttlefish in a criss-cross pattern, then chop into 2cm pieces along with the tentacles.
  3. To make the fish stock, place the reserved cuttlefish skin, bones and trimmings into a large pan. Cover with the chicken stock (if using) or 1 litre of boiling water and place over a high heat. Bring to the boil, simmer for 20 minutes, then strain into another pan and leave over a low heat to keep warm.
  4. Peel and finely chop the onion and garlic. Deseed and dice the tomatoes. Pick the parsley leaves and set aside, then finely chop the stalks.
  5. Heat a splash of olive oil and the butter in a medium pan on a medium heat, then add the onion, garlic and whole anchovies. Cook for 5 to 10 minutes, or until softened.
  6. Add the cuttlefish, parsley stalks, tomatoes, tomato purée, white wine, cuttlefish ink and 500ml of stock. Cook for 15 minutes, or until the cuttlefish is tender.
  7. Finely chop the parsley leaves, deseed and finely slice the chilli, then combine in a bowl with most of the lemon juice and a splash of extra virgin olive oil.
  8. Gently fold the cooled risotto rice into the pan and add a good squeeze of lemon juice. Serve with the chilli-spiked parsley oil drizzled on top.

Wednesday, July 13, 2016

Chicken Pot Pie Recipe

 Chicken Pot Pie
 Chicken Pot Pie


2 tablespoon butter
1 large sweet onion, chopped
2 cloves garlic, minced
¾ tsp dried thyme leaves
½ teaspoon rubbed sage
½ teaspoon ground black pepper
2 ribs of celery, chopped
1/3 cup flour
2 cans (14.5 oz each) chicken broth
1 bag of frozen mixed vegetables (16oz)
3 cups cooked Riceland Extra Long Grain Rice
2 cups cooked chopped chicken
½ cup chopped fresh parsley
1 can of cream of chicken soup
½ cup sour cream
¼ cup Parmesan cheese
1 teaspoon dried basil
½ teaspoon salt
2 teaspoons dried parsley
Canned biscuits (12oz)
1 stalk of green onions, finely chopped


1. Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage, ¼ black pepper, and celery. Sautee until onions are tender, approximately 5-7 minutes.

2. Add flour; cook and stir 1-2 minutes. Whisk in broth; cook, whisking 4-6 minutes or until sauce boils and thickens.

3. Microwave frozen vegetables according to bag instructions and stir in Dutch oven. Add rice, chicken and parsley; cook stirring 2-3 minutes more.

4. Preheat oven to bake 425 degrees.

5. In a mixing bowl, mix cream of chicken, parmesan, dried basil, salt, ¼ teaspoon black pepper, and dried parsley until thoroughly mixed. Add to Dutch oven and stir. [Here’s a fun tip: At this point, this will make an excellent chicken pot pie soup!]

6. Note: this may be prepared one day ahead. Cover and refrigerate. Bring to room temperature before baking.

7. Spray 9x13 pan with Pam and pour mixture into pan.

8. Cut each biscuit into fourths and place on top of casserole, spacing evenly. Top with green onions.

9. Bake in oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately. Also tastes excellent the second day.

10. Enjoy!

Happy pot-pie’ing. Post by The Women Bloggers/Riceland blogger Lyndi Fultz of nwaFoodie.

Sunday, July 3, 2016

Mexican Brown Rice, Bean and Corn Salad Recipe

Mexican Brown Rice, Bean and Corn Salad
Mexican Brown Rice, Bean and Corn Salad

Yield: 10 servings


500.00 g black beans cooked
500.00 g Kidney Beans
200.00 g Corn
150.00 g Green pepper، sliced
200.00 g Cherry Tomato, halves
100.00 g Onions, chopped
250.00 g Brown rice, cooked
300.00 g Knorr Mexican Salsa
20.00 ml Knorr Lime Seasoning Powder
60.00 ml Water for lime seasoning
60.00 g Olive Oil
50.00 g Minced garlic
100.00 g Parsley, roughly chopped
10.00 g Cumin


1. Combine the salad ingredients in a large bowl
2. Mix the dressing ingredients in a small bowl
3. Pour the dressing over the salad, and mix gently
4. Cover and chill in the refrigerator overnight or at least two hours for maximum flavour
5. Great salad to serve at a BBQ

Lime & Coconut Rice Recipe

Lime & Coconut Rice
Lime & Coconut Rice

Yield: 10 servings


600.00    g    Basmati rice
100.00    g    Knorr Coconut Milk Powder
20.00    ml    Knorr Lime Seasoning Powder
40.00    g    Coriander, fresh
1.20    l    Water


1. Place the rice with water in a steamer, add pinch of salt
2. After the rice has been cooked mix through the coriander, Knorr Lime Seasoning Powder and Knorr Coconut Milk Powder

Coconut and Almond Rice

Yield: 10 servings


600.00 g Basmati rice
250.00 g Knorr Coconut Milk Powder
40.00 g Peas
100.00 g Almonds, roasted
1.20 l Water


1. Place the rice with water in a steamer, add pinch of salt
2. After the rice has been cooked mix through the almonds, peas and Knorr Coconut Milk Powder


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