Meals and Courses

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • grated rind and juice of 1 lemon
  • 300 g (10 oz) jasmine rice
  • 750 ml (1¼ pints) chicken stock (see page 44 for homemade)
  • 750 g (1½ lb) swordfish steaks, cut into 2.5 cm (1 inch) dice
  • 2 tablespoons chopped fresh coriander
  • salt and black pepper
  • spray oil for oiling

Heat 2 tablespoons of the oil in a saucepan, and add the onion, spices, lemon rind and salt and pepper to taste and cook gently for 5 minutes until softened.

Add the rice and stir well. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer gently for 10 minutes. Stir in the lemon juice, remove the pan from the heat and leave to stand, covered, for 10 minutes. Stir in the coriander.

While the rice is standing, thread the swordfish cubes on to 8 bamboo skewers, presoaked in boiling water for 10 minutes. Brush with the remaining oil and season well with salt and pepper. Spray a preheated ridged grill pan with oil and cook the brochettes for 2 minutes on each side until evenly browned. Serve the rice and kebabs with a rocket salad, if liked.

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