Wicklewoods Aztec Rice Recipes

Steps:

• In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes.
• Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.
• Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro.

Steps:

• In a large heavy based saucepan, with a well-fitting lid, heat the oil and gently soften the onions.
• Stir in the rice, making sure each grain is coated in oil.
• Add the BOILING liquid, stir and cover.
• Reduce heat to lowest setting.
• DO NOT TOUCH for 15mins.
• After fifteen mins remove lid and gently stir in the vegetables.
• Fold a clean tea towel or several layers of kitchen paper over pan and replace lid.
• Set aside for 5 mins.
• Serve warm.

Steps:

• Preheat the oven 200c.
• In a bowl, mix all the ingredients, except the ribs, together.
• When completely mixed, add the ribs and coat well.
• Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
• Roast for approximately 1 hour, turning occasionally.
• When browned and sticky, remove from the oven and allow to rest for 10 minutes.
• Serve warm.

Steps:

• Mix together all the ingredients.
• Store in a small, airtight jar up to 2 months.

Steps:

• Preheat oven to 180.
• Grease and lightly flour a 1lb loaf tin.
• Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
• In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
• Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
• Sift in the flour, baking powder and spices and mix well.
• In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
• Remove from heat and puree with a blender until smooth.
• Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
• Spread the date puree over the cake mix, almost to the edges of the tin.
• Cover with the remaining cake mix.
• Bake for 25 mins, don't remove from tin.
• Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
• Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.