FAIRLADY

Create a festive recipe and win R5 000

Try out these three delicious recipes below.
Try out these three delicious recipes below.

To celebrate the upcoming festive season, Spekko is running a competition called Cook with Heart. They’re looking for the best festive recipes that incorporate rice. There are five cash prizes of R5 000 each up for grabs, so get cooking!

How to enter

To enter, post your Cook with Heart Spekko recipe with a short story telling them why this recipe means a lot to you and a photo of your dish to Facebook or Twitter. Make sure you add the tags #Spekko #CookwithHeart and #StartWithTheBestIngredients so they can see your recipe. Keep an eye on their Facebook and Twitter pages for more details.

For the full terms and conditions, go to spekko.co.za. Find them on Facebook at @SpekkoRice, Twitter at @SpekkoSA, on Instagram at @SpekkoSA or on YouTube at their Spekko Food channel.

Recipes for inspiration

To get you started, Spekko has created three delicious recipes to enjoy this summer. Put on your apron on, tune in to your heart food and get cooking!

INDIAN VEGETABLE CURRY IN EDIBLE RICE BOWLS

Serves: 4 | Time needed: 45 minutes, plus 1 hr 15 min for the rice bowls 

Spekko rice
INDIAN VEGETABLE CURRY IN EDIBLE RICE BOWLS

For the edible rice bowls, you'll need:

  • Non-stick cooking spray
  • 500 g cooked Spekko Long Grain Parboiled Rice  
  • 50 g cake flour
  • Salt, to taste
  • 25 g grated Parmesan cheese
  • 1 egg

For the vegetable curry, you'll need:

  • 15 ml cumin seeds
  • 2,5 ml yellow mustard seeds
  • 15 ml canola oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 cm piece ginger, grated
  • 2 tomatoes, chopped
  • 10 ml ground coriander
  • 5 ml ground cumin
  • 30 ml mixed masala
  • 2 sweet potatoes, peeled and diced
  • 1 head of cauliflower, broken into florets
  • 2 carrots, peeled and diced
  • 200 g pumpkin, diced
  • 500 ml hot water
  • Dash of ground coriander
  • Pinch dried red chilli flakes (or to taste)
  • Juice of 1 lemon
  • 80 ml yoghurt
  • 30 ml butter
  • Handful fresh coriander leaves, chopped and extra, to garnish
  • Salt and freshly ground pepper, to taste

To serve, you'll need: 

  • Yoghurt
  • Pumpkin seeds dusted in edible gold powder
  • Pomegranate rubies
  • Naan breads and salsas
METHOD

1. First make the rice bowls. Preheat the oven to 200C and line the insides of 4 small bowls or ramekins with foil (the shinier side of the foil should be touching the surface of the bowls, with the less shiny side facing up). Spray well with non-stick cooking spray. This is crucial, otherwise the rice mixture will stick.

2. Place all the ingredients in a large bowl and mix well to combine. Divide the rice mixture between the prepared bowls and firmly press into the base and up the sides of the bowls. Dip your fingers in water as you work to prevent the rice mixture from sticking to them.

3. Bake in the preheated oven for 30 minutes. Remove and cool for 10 minutes.

4. Carefully peel off the foil and place the bowls upside down on a roasting tray. Bake in the oven for a further 10 minutes to colour on the outside. Remove from oven and set aside until serving.

5. For the curry, toast the cumin seeds and mustard seeds over medium heat in a large pot. Add the canola oil, then the onion. Sauté until translucent and golden, about 10 – 15 minutes.

6. Add the garlic, ginger and tomato to the onions and continue to sauté for a minute or two.

7. Add the ground coriander, cumin and mixed masala. The mixture will resemble a curry paste. Allow to simmer over low heat for 2 minutes.

8. Add the sweet potatoes, cauliflower, carrots, pumpkin and hot water. The vegetables should be covered, so add more hot water if necessary. Allow the curry to simmer until the sweet potatoes are soft and tender.

9. Sprinkle over a dash of ground coriander, red chilli flakes, lemon juice, yoghurt, butter and fresh coriander, stir to combine and switch the heat off.

10. Check for seasoning, add salt and pepper if necessary, cover and steam until ready to serve.

11. Spoon the curry into your edible rice bowls, top with yoghurt and garnish with pumpkin seeds. Serve with pomegranate rubies and curry accompaniments (such as naan breads and salsas of your choice) on the side.


 

SWEET AND SPICY BEEF WITH COCONUT AND LEMONGRASS RICE

Serves: 2 | Time needed: 45 minutes 

 
Spekko rice
SWEET AND SPICY BEEF WITH COCONUT AND LEMONGRASS RICE

For the coconut rice, you'll need:

  • 200 ml water
  • 400 ml tin coconut milk
  • 220 g Spekko Long Grain Parboiled Rice
  • Juice of 1 lime and 1 piece of lime peel
  • 2 cm slice lemongrass, finely grated
  • 1 garlic clove, peeled and crushed
  • 30 ml butter
  • Salt, to taste

For the exotic mushrooms, you'll need: 

  • 150 g exotic mushrooms
  • Knob of butter, to fry
  • Salt, to taste


For the caramelised pineapple, you'll need:

  • 1 pineapple
  • Knob of butter 
  • Handful of fresh thyme sprigs, leaves picked
  • Pinch of dried chilli flakes, to taste
  • Salt, to taste 

For the steak, you'll need: 

  • Salt and freshly ground black pepper, to taste
  • 1 sirloin steak (about 350 – 400 g – or as to your liking)
  • Knob of butter
  • Olive oil, to fry 

To serve, you'll need: 

  • Lime halves
  • 1 red pepper, charred over a gas flame and sliced
  • Coriander leaves


METHOD

1. For the coconut rice, bring the water and coconut milk to a boil in a medium pot and add the rice. Reduce the heat and simmer until the liquid is absorbed and the rice is cooked. Add more water or adjust the cooking time if needed. Let the rice rest for 15 minutes. Add the rest of the rice ingredients and combine.

2. For the exotic mushrooms, cut the ends off the mushrooms so they separate apart easily. Heat a knob of butter in a pan over high heat and once hot, add the mushrooms and fry until cooked and golden, about 3 – 5 minutes. Add salt to taste. Set aside and wipe the pan clean.

3. Peel the pineapple and cut into slices or wedges. You will only need half of the pineapple slices; keep the rest for a snack.

4. Using the same pan in which you fried the mushrooms, melt a knob of butter and fry the pineapple slices in an even layer over medium heat, turning after about 2 minutes on each side.

5. Sprinkle with the thyme leaves and dried chilli flakes to taste, season with salt and set aside.

6. Rub the steak generously with salt and freshly ground black pepper.

7. Heat a pan over medium high heat and add the butter and oil.

8. Fry the steak until cooked to your liking (2 minutes per side for rare, 3 – 4 minutes per side for medium and 4 – 5 minutes per side for well done). Rest 10 minutes on a wooden chopping board before slicing.

9. To plate: Add the rice to bowls, top with the exotic mushrooms, pineapple and steak.

10. Serve with lime wedges and charred red pepper. Garish with coriander leaves and season to taste.


SAFFRON RICE WITH MUSSELS, PRAWNS AND TROUT

Serves: 2 | Time needed: 45 minutes

Spekko rice
SAFFRON RICE WITH MUSSELS, PRAWNS AND TROUT


For the rice, you'll need:

  • Drizzle of olive/canola oil
  • 2 shallots or 1 onion, peeled and finely chopped
  • 1 garlic clove, crushed
  • 220 g Spekko Long Grain Parboiled Rice300 ml white wine
  • Pinch of saffron
  • Water, enough to cover the rice
  • Handful fresh dill leaves, chopped
  • Salt and freshly ground pepper, to taste
  • 45 ml butter


For the seafood, you'll need: 

  • Olive oil, to fry
  • 200 g prawns, peeled but tails not removed
  • Butter, to fry
  • Salt and chilli flakes, to taste
  • Splash of white wine
  • 150 g fresh mussels

To serve, you'll need: 

  • Mange tout and peas, blanced
  • Cooked trout, flaked (optional)
  • Lemon wedges
 
METHOD

1. For the rice, heat a drizzle of oil in a medium pot over medium heat and fry the shallots until very tender and translucent, about 10 minutes. Add the garlic and fry for a minute. Transfer the shallot mixture to a bowl.

2. In the same pot, add the rice, wine, saffron and water (enough to cover the rice). Simmer for about 20 minutes, adding more water if the rice looks dry. Once cooked, drain off any excess liquid.

3. Stir through the dill and shallots mixture, then season to taste and stir through the butter.

4. Heat a pan over very high heat, add a little olive oil and flash fry the prawns, adding butter halfway through cooking. Season to taste with salt and dried chilli flakes. Remove prawns from pan. Do not overcook.

5. Add a splash of wine to the pan, bring to the boil and add the mussels and cover. Steam until cooked, about 3 – 5 minutes.

6. Spoon the rice into bowls and top with the prawns, mussels, blanched greens and trout (if using). Serve with lemon wedges on the side for squeezing.



We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For only R75 per month, you have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today.
Subscribe to News24
Lockdown For
DAYS
HRS
MINS
Voting Booth
How has the delay in schools' opening impacted your life?
Please select an option Oops! Something went wrong, please try again later.
Results
It's a disaster! We're struggling to manage work and kids at home
41% - 1632 votes
It's a struggle, but we learnt lessons from last year's closures
19% - 774 votes
It's a relief, this second wave is bad and kids need to be at home
40% - 1587 votes
Vote
ZAR/USD
15.23
(-0.77)
ZAR/GBP
20.84
(-0.63)
ZAR/EUR
18.51
(-0.51)
ZAR/AUD
11.75
(-0.66)
ZAR/JPY
0.15
(-0.77)
Gold
1854.63
(-0.13)
Silver
25.31
(-0.86)
Platinum
1095.00
(-0.36)
Brent Crude
55.02
(0.00)
Palladium
2336.50
(-0.77)
All Share
64559.85
(+0.89)
Top 40
59408.05
(+0.89)
Financial 15
11549.82
(-1.16)
Industrial 25
88868.70
(+2.65)
Resource 10
62256.06
(-0.71)
All JSE data delayed by at least 15 minutes morningstar logo