So, Happy New Year to all. Hope you had a wonderful New Years Eve and a quick recovery New Years Day.
Every year my husband and I sit on our balcony overlooking huge native fig trees with a mezza spread and a glass (or 6) of wine and beer.
This year we decided to try something different and flew to Adelaide for a few days and spent New Years Eve on a 10th floor balcony looking over Adelaide city.
We got to Adelaide, dropped off our bag and marched ourselves to Adelaide Central Markets. I absolutely love that place. It has everything you could possibly need from delicious local and overseas cheeses to perfectly ripe fresh fruit and veggies, amazing sour dough breads and all sorts of chocolates, cakes and pastries. It is heaven to me and a great shame you can’t find the same great variety of providores and produce under the same roof in Sydney. That’s not to say we don’t have amazing shops and produce in Sydney, it’s just that you have to visit several different shops to get the same variety. Probably dug myself in a big hole with that comment, but anyway…..We had a wonderful New Years Eve.
We also had dinner at Coopers Alehouse on our first night in Adelaide. What a great place. Lots of beers on tap, a good wine list and something on the menu to satisfy just about anyone.
This dish was just what we needed.
In a small saucepan melt a little butter with a dash of olive oil. Add 100g of lean minced beef and squash with the back of a spoon while browning. Season well with salt, pepper and a sprinkle of cinnamon. Next add 200g broad beans (frozen or fresh), stir then pour in 350ml water and stir again. Cover, bring to the boil, turn heat down and allow to simmer for 10 minutes.
Now throw in 1/2 cup of long grain rice, stir, cover and allow the rice to absorb the water (it takes about 20 minutes on a very low heat). Stir it once or twice.
Once the rice is cooked leave the saucepan covered for about 10 minutes then you’re ready to serve.
Yes..it’s really simple but oh so delicious.
Leave out the mince and you have yourself a delicious vegetarian dish.
We serve this with a good dollop of natural yoghurt, sticks of cucumber, wedges of tomato and some marinated olives.
and all the best for 2014.