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DEEGEEF
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Ingredients
Directions
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Heat four tablespoons of olive oil in a thick-bottomed pan and stir in the pitted and finely chopped dates with the ground pimento, paprika, 1 teaspoon of cinnamon, 1 teaspoon of freshly ground black pepper and the orange zest through it.
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Scoop the rice through and cook until the grains shine.
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Pour in the stock and cook the rice covered in a gentle simmer for 15 minutes.
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In the meantime, heat 1 tablespoon of olive oil in a frying pan and fry the almonds and pistachio nuts until golden brown.
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Transfer to a dish and sprinkle 0.25 teaspoon of cinnamon and some salt.
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Loosen the rice with a fork and stir in the finely chopped parsley.
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Transfer the rice to a bowl and sprinkle the peeled nuts over it.
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10 minMain dishRed pepper, vortexed apricots, oil, garlic, bunch onions, salted cashew nuts, kangaroo thongs, fresh coriander, lime juice,kangaroo dillies with apricot-nut salsa -
25 minMain dishcrooked skintone, butter, baby potatoes, leeks, beetroot, creme fraiche, mustard,slaves with beetroot, leek and potatoes -
25 minMain dishbasmati rice, Gourmet Indian balls, fresh leek, unsalted butter, vegetable stock of tablet, satay sauce, semi-skimmed milk,satay skewers with leek and peanut sauce -
15 minMain dishmedium sized egg, Japanese soy sauce, sunflower oil, fresh ginger, Chinese stir fry mix, wok sauce sweet and sour, boiled and peeled shrimps, 1 minute basmati rice,omelette with sweet and sour sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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