Grown up comfort food
This book is a guilty pleasure. A lust letter (or perhaps a dirty text) to food, cherry picking the most wild, delicious and fun dishes we could think of, in most cases reinventing some of the most beloved comfort food.
There will always be an almost primal desire to go back to what we knew and loved as a kid, says author Carol Hilker, and food was a big part of that. However, as the world moves forward at rampant speed, the same old baked chicken or mac ‘n’ cheese recipe just won’t cut it anymore. We crave more complex textures and bolder flavours.
Her new cookbook Dirty Food is the answer. Grown-up comfort food. Decadent, delicious . . . and dirty.
Following is a recipe from the book:
RICE PUDDING with SALTED CARAMEL SAUCE
Rice pudding is not often a first choice for dessert but it can be found (if you’re lucky) in a rotating display case in neighbourhood American diners. Traditionally, rice pudding contains raisins, and in this pimped up version, the sweetness of the raisins is enhanced with salted caramel and pistachios, adding crunch and texture. Give it a go!
Ingredients
4 cups whole milk 140g/2⁄3 cup uncooked short grain white rice
A pinch of salt
2 eggs
50g/1⁄4 cup dark muscovado sugar
1 tsp vanilla extract
1⁄4 tsp ground cinnamon for the salted caramel sauce 200g/1 cup granulated white sugar
125ml/1⁄2 cup water 175ml/3⁄4 cup double/heavy cream
1 tsp sea salt or Fleur de Sel (pure, unrefined French sea salt)
A handful of raisins, sultanas and/or crushed pistachios, to garnish (optional)
Method
Put the milk, rice and pinch of salt in a medium-sized, heavybottomed saucepan and set over a high heat. Bring to the boil then reduce the heat to low and simmer for 20-25 minutes, until the rice is tender. Stir frequently with a wooden spoon to prevent the rice from sticking to the bottom of the pan.
In a small mixing bowl, whisk together the egg and brown sugar until well mixed. Add 125ml/1⁄2 cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
Return the egg mixture to the saucepan of rice and milk and cook, on low heat, for 5-10 minutes, stirring continuously until thickened. Be careful not to let the mixture come to the boil at this point or it will curdle. Remove from the heat and stir in the vanilla extract and cinnamon. Spoon the pudding into a serving dish and chill in the refrigerator until ready to serve.
To make the salted caramel sauce, combine the sugar and 60ml/1⁄4 cup of the water in a small saucepan. Heat the mixture over a low heat, stirring occasionally until the sugar is completely dissolved. Increase the heat to medium and cook without stirring until the syrup turns a rich caramel colour. Remove the pan from the heat, add the remaining water and the cream and salt. It will be very hot and may splatter so take care. Transfer to a small jug/ pitcher and set aside to cool completely.
When ready to serve, take the rice pudding out of the refrigerator. Scatter over the raisins, sultanas and pistachios (if using). Serve with the salted caramel sauce on the side so more or less can be added to taste, as it is very rich and sweet.
— Serves 4