Paper Chef #24 – PROSCIUTTO ROSES WITH COFFEE RICE AND SAMBAL OELEK, RICE PASTA WITH RUCOLA, PROSCIUTTO AND COFFEE AND BALSAMIC VINEGAR REDUCTION …

I have had a couple of busy hours in the kitchen this morning. All other things like work, household chores and such was put on hold because I had to create my entry for this months Paper Chef over at Tomatilla. This month the ingredients are rice, coffee, prosciutto and chilies. Very challenging but interesting ones and I did some hard thinking before finally coming up with a little menu yesterday evening, I wrote it down sitting on my bed before going to sleep because I wasn’t sure I would remember it today but I did. So I made all the necessary thing and then started to cook, the kitchen looks like a battlefield because I just haven’t had the time to clean it up yet because now the hardest part, writing down the recipes before I forget them, is ahead of me.
Coffee isn’t something that I usually use in my cooking, I drink it black without sugar and I like it strong but that’s about it so the opportunity to use something so outlandish to me really made me take off, I had wild ideas of coffee jellies with prosciutto and rice and strange salt and sweet desserts but I calmed down and tried to make something that also had something to do with the theme Peas/peace/piece in the Middle East. I decided on peace, being such a peaceful person as I am, and to interpret it solely from my own point of view so I went for the liver. I can do that you know because it’s situated in the Middle East of my body, for more info on livers, click here. I want my liver to be at peace so I give it what my body wants, fortunately I have never suffered from a disturbed liver which means that I can eat what I want. Couldn’t be easier for me to do something on this theme with those ingredients then, could it?! I’m not sure that I will continue to cook with coffee but I think that these three dishes turned out surprisingly well, much better tasting than I imagined. But before I start I want to thank Owen for keeping up the tradition and for the work he puts into the Paper Chef event!

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PROSCIUTTO ROSES WITH COFFEE RICE AND SAMBAL OELEK
8-10 pieces

120 g / 4.2 oz rice
150 ml / 5.1 fl oz water
150 ml / 5.1 fl oz espresso or strong coffee
A pinch of salt
Prosciutto di Parma, thin slices, one for each rose
Sambal oelek

– Boil the rice in coffee and water with the pinch of salt until it’s ready. Let it cool down a little.
– Put a spoon of rice on each prosciutto slice and sweep the slice around so that you end with a sort of rose, see photo.
– Add a small amount of sambal oelek in top of the rice.
– Serve.

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RICE PASTA WITH RUCOLA, PROSCIUTTO AND COFFEE AND BALSAMIC VINEGAR REDUCTION
2 servings

Rice pasta which is pasta made out of rice and water
2 fistfuls of rucola salad
6-8 thin slices of prosciutto di Parma
2 tsp espresso or very strong coffee
6 tblsp balsamic vinegar
Ground chili pepper
Olive oil

– While the pasta is cooking, reduce coffee and balsamic vinegar to half the amount.
– While you drain the pasta, heat up the oil in a skillet, add a very small pinch of chili pepper and the rucola and toss it for a minute before adding the pasta and the prosciutto torn into smaller pieces.
– Stir well and quickly, put the pasta on the plates and drip the coffee and balsamic vinegar reduction over the pasta.
– Serve.

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COFFEE FLAVOURED RICE CREAM WITH CARDAMOM AND CHILLI PEPPER CARAMEL AND PROSCIUTTO DECORATION
2 servings

60 g / 2.1 oz sugar
60 g / 2.1 oz rice flour
200 ml / 6.8 fl oz milk
100 ml / 3.4 fl oz espresso or very strong coffee
3 tbls sugar
1 large pinch ground cardamom
1 small pinch ground chili pepper
1 thin slice of Prosciutto di Parma

– Put milk, coffee, sugar and rice flour in a small pan and cook until it has become a dense cream.
– Heat up sugar, cardamom and chili pepper in a skillet together with a tablespoon or two of water. Let it boil until it’s getting a bit brown and then you pour it out on a piece of baking paper to cool down.
– Break it into pieces and save two of the prettiest pieces for the decoration, the rest you break into small pieces and mix with the cream when it is really cold.
– Divide the prosciutto slice length wise and swirl them around the handle of a wooden spoon before putting them into a hot oven for some minutes. Remember to loosen the prosciutto swirl from the handles a little when you take them out of the oven.
– Put the cream into small bowls and decorate with the caramel and the prosciutto stick.

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