Bookmark and Share

Chorizo and seafood paella recipe - Amazing

>> Monday 22 February 2010

Paella is a specific Spanish dish and this recipe is not one that follows the traditional, so I should probably come up with another name for this dish. However,  I can not think of anything that will describe it better than a Chorizo and seafood paella in a rich chicken stock sauce. If anyone reads my blog and wants to try a dish from it I urge you to choose this one. It is amazing and I am happy to say so without any fear of being called arrogant. Try it for yourself and see.

Difficult - moderate
Serves - 6 (make some and freeze the rest)

Ingredients

400g of paella rice
2 Chicken wings
2 uncooked chorizo sausages
200g of raw king prawns
200g of mussel meat
50g pancetta
1 onion
4 garlic cloves
1 inch of root ginger
1 tomato
2 spring onions
10 chopped babycorns
100g of frozen peas
1 sprig of sage
2 handfuls of chopped coriander
1 chili
1.5 litres of chicken stock
150ml of white wine
2 tsp of paprika
salt and freshly cracked black pepper

Method


  1. This may sound lengthy, but stick with it and you'll create a meal that can soon become your signature dish.
  2. In a little vegetable oil fry the chicken wings for five minutes over a high heat, turning often, but allowing the chicken to get crisp. 
  3. After five minutes add one chopped chorizo sausage and the pancetta and stir for another five minutes over a high heat. 
  4. Turn down the heat to low and instantly add the chicken stock. Stir for three minutes and turn off the heat. The chicken stock will now add to its flavour from the chorizo and chicken wings to create an astonishing chicken flavour.
  5. In a new pan heat a little oil and then add chopped chili, ginger, garlic, onion and the remain chopped chorizo sausage, which will add to the oil and the colour at this stage.
  6. After five minutes add the paprika (and chili seeds if you like a really spicy dish) and then add the rice. Stir well for a minute to coat the rice.
  7. Add the white wine to a hot heat and then after the wine has reduced turn the heat down to a medium/low temperature.
  8. Now spoon add the following ingredients, namely the stock (and the chorizo, pancetta and chicken wings), sage, tomato (roughly chopped), salt and pepper (no more than a teaspoon of each), peas and babycorn.
  9. Simmer for 15 minutes so that the sauce begins to thicken.
  10. Add the chopped spring onion, coriander, prawns and mussel meat and simmer for a further five minutes.


Stir well and serve on its own, or with warmed olive bread.

I love serving this dish with quite a bit of sauce remaining, but it would do no hard to simmer a bit more if you wish to reduce the liquid further.

Please let me know if you attempt this dish as your feedback would be much appreciated.

Read more...

Spicy tomato and chicken tandoori curry

>> Friday 19 February 2010

I have a number of curry recipes, which I love to make, but I have no idea how to name them or describe them, or even if they are a curry. If the dish involves certain spices I end up calling it a curry, such as this one, which is rich with coriander, cumin and tandoori mixed spices. If anyone has a suggested name for this I would love to hear from you.

Ingredients

300g of diced chicken - I used fillets of chicken thigh
1 onion
1 tsp of chopped root ginger
1 medium/hot red chili
1 tbsp coriander powder
1 tbsp tandoori mixed spices
1 tsp chili powder
1 tsp cumin powder
1 tbsp tomato puree
4 medium/large tomatoes
300ml water
1 tsp salt

Method

To follow

Read more...

Spicy coconut egg fried rice

If you fancy livening up a serving of rice to accompany a curry then this recipe may be want you are looking for. It is simple to create and the result is a dish that is worthy of serving on its own.

Ingredients

Freshly cooked rice (plain or basmati)
Half a small onion
3 cloves of garlic
1 red chili (medium)
tsp of finely chopped root ginger
4 cardamon pods
1 tsp coriander seeds
1 tsp mustard seeds
50g chopped cashew nuts
25g of soaked desiccated coconut
1 egg
Vegetable oil
Salt to serve

Method


  1. Start by soaking the desiccated coconut in water.
  2. Next in a dry pan heat the cardamon, coriander and mustard seeds until the seeds begin to pop. Once cooled lightly crush with a pestle and mortar.
  3. Heat a tablespoon of vegetable oil and then fry the onion, chili, garlic and ginger. 
  4. After 5 minutes add the lightly crushed spices and stir constantly for another five minutes.
  5. Add the cooked rice, soaked coconut and chopped cashews and stir together. Add salt to taste at this point.
  6. Crack an egg into the pan and stir in for a further three minutes.


Serve this egg fried rice recipe immediately with your favourite home cooked curry.

Click here for more Indian cooking recipes.

Read more...

How to make a quick red wine reduction

>> Thursday 18 February 2010

On cooking programs you can not go five minutes without hearing about red wine reductions, but how do you go about making such a sauce to drizzle over a lovely piece of lamb or duck for example?

Well, to be honest, I am not sure, but the following suggestion creates a fabulous red wine sauce, which doesn't take an age.

Ingredients

Half a bottle of a full bodied red wine
Half a small onion
One carrot, chopped roughly.
Meet flavour, preferable from a meat juices, or alternatively use a rich stock or gravy powder (adjust according to taste.
A sprig of sage
150ml water
1 tbsp red currant jelly

Method

  1. In a saucepan heat the wine, onion and carrot and simmer for 25 to 30 minutes so that it has started to reduce and thicken.
  2. If cooking meat use the pan to generate some rich meat flavours, which will make the sauce taste amazing. Heat the pan and then deglaze with the water and bubble away for a few minutes.
  3. Add the wine reduction, a pinch of salt and the sage and simmer for at least five minutes, but longer if you want the reduction to be thicker.
  4. Take off the heat and stir in and melt the red currant jelly.


Strain with a sieve and serve over lamb chops of duck breasts for a sweet, rich sauce that will wow your diners.

Read more...

Beetroot and Carrot Soup Recipe

Beetroot soup is a superb dinner party soup as the rich and vibrant colour has the wow factor, while it is has an earthy and sweet favour that will catch lots of people by surprise. This recipe is simplistic and can be put together relatively quickly.

Ingredients

4 Medium sized beetoots
4 carrots
1 onion
2 garlic cloves
1 small piece of root ginger, grated (1 teaspoon worth)
1 tsp of coriander powder
1 tsp of salt
150ml water
500ml chicken stock
knob of butter

Method

  1. In a small amount of butter heat the chopped onion and garlic and grated ginger in a saucepan.
  2. Peel and chop the beetoots and carrots and add them to the pan along with the water.
  3. Simmer for 10 minutes until much of the water has gone.
  4. Add the salt, coriander and then mix in with the chicken stock. Simmer again for at least 15 minutes.
  5. Take off the heat and use a hand blender to make a thick soup.
  6. You can return the soup to a heat to warm through, but it will throb and spit so don't leave it unattended.
This soup is naturally very sweet and mixing in some cream wouldn't spoil the soup if you wish.

Serve with warm crusty bread. Freshly made, or if not possible place a supermarket loaf in a warm oven for five minutes and slice and serve with the soup.

Click here for more Soup Recipes or for more beetroot ideas.

Read more...

Pancake recipe with brandy twist

>> Saturday 13 February 2010

It is Pancake Day on February 16th so I thought I should share my favourite recipe for pancakes with you at this time.

Ingredients

125g plain flour
1 tbsp caster sugar
1 egg + additional egg yolk
2 tbsp of brandy
225ml milk (full or semi-skinned)
Knob of melted butter
More butter for frying

1 lemon, quartered for juicing
caster sugar for serving.

Method


Start by sifting the flour into a bowl.
In a separate bowl whisk the egg, egg yolk and caster sugar into the milk and then add the brandy and stir.
Slowly add the flour to the milk, whisking as you do, but don’t beat it too much or it will need to rest afterwards for a short while.
Add the melted butter and stir in, making sure the butter is not too hot when you do this.

Use butter to fry the batter in a pan, keeping the mixture thin and cook the pancakes, with the iconic flip, until they begin to turn crispy.

Serve with lemon and sugar.

Read more...

Spicy Beef and Tomato Tagliatelle

>> Thursday 11 February 2010

This minced beef recipe is similar to a Bolognese dish, but with a spicy kick and more emphasis is on the meat rather than the tomato sauce. Nonetheless it has great Italian flavours and is lovely with olives and tagliatelle sprinkled with chili oil.

Ingredients

500g minced beef
4 to 6 cloves of garlic
2 tsp dried basil
1 tsp dried oregano
1 medium red chili
1 large onion
1 400g tin of plum tomatoes
1 tbsp tomato puree
salt and cracked black pepper to taste

Method

  1. I almost always like to brown the mince first and with a pack this size I will usually do this in two batches and then place to one side.
  2. Using the same pan add a little vegetable oil and on a high heat cook the chopped onion, garlic and chili for five minutes. Stir regularly.
  3. Return the beef to the pan and mix in the dried vegetables and the tomato puree.
  4. Cook for five minutes, again stirring often as the dish will stick due to being quite dry.
  5. Now add the tin of plum tomatoes and break up the plums. I find this gives thicker consistency than pre-chopped tomatoes. 
  6. Cook for a further five minutes, adding a sprinkle of salt and a good amount of freshly cracked black pepper.
Cook the Tagliatelle according to instructions and place on a plate with a drizzle of chili oil. Now spoon on the minced beef mixture and serve with a side of stuffed olives.

Check out other minced beef recipes - I do cook a lot of these, which I guess is rather lazy.

Read more...

Sage and ale sauce - perfect for game birds or poultry

>> Wednesday 10 February 2010

Sometimes a meal or, in this case, a sauce is created almost by accident. I was planning on making a cider sauce to go with a roast guinea fowl, however, it turned out there was no cider in the cupboard, while there was some fresh sage that needed to be used.

The creation was a delicious sauce that I think would work well with any game bird, or poultry and served almost as a gravy. The flavours are drawn from the fats and juices of the bird in the roasting tin, so this is essential for the sauce to pay off.

Ingredients

Fats and juices from a roasted bird
1 tbsp of plain flour
150ml water
250ml pale ale
sprig of sage
half a small onion
1/2 tsp salt
level tbsp of red currant jelly

Method


  1. After roasting a bird and possibly potatoes in a tin there will be nice crispy bits, fats and juices in the pan. Drain the bird of all the juices into the pan and then put it on a medium heat.
  2. Add the flour and mix into the pan to make a paste and then add the finely chopped onion.
  3. With the pan sizzling add the water and stir strongly for a minute.
  4. Now add the beer and sage leaves.
  5. Simmer for 10 minutes, stirring often, making sure all the crispy bits are scrapped off the bottom of the pan.
  6. Add salt to taste and then before serving melt and stir in the red currant jelly.


Serve with the meat and crispy roast potatoes.

More red currant jelly may be required if you use a bitter beer in this recipe.

Read more...

Cod, tomato and basil chunky soup

>> Sunday 7 February 2010

I had been looking for something to make using cod and tomato and stumbled across a cod and tomato chowder recipe on the delightful Yummy Mummy Blog. However, I'm not sure what exactly constitutes a chowder, so I am calling this variation a chunky soup.

Some food tastes like it is good for you and this recipe is a perfect example. It is also simple and something young children should love.

Serves 4 as a starter or part of a lunch.

Ingredients

2 cod fillets (skinless and boneless)
2 medium potatoes (such as roasters)
2 carrots
1 sweet onion
2 tomatoes
150g chopped green beans
1 tbsp dried basil
2 cloves of garlic
1 tsp of finely chopped root ginger
knob of butter
400ml chicken stock
400ml tin of chopped tomatoes
1 tsp salt
black pepper
chopped spring onions and parsley to serve

Method


  1. Start by preparing the vegetables. Finely chop the onion and garlic and grate or finely chop the root ginger. Peel and cut the potatoes and carrots into small cube sized pieces.
  2. Heat a knob of butter in a wide saucepan and then when hot gently cook the onion, garlic and ginger for 5 minutes. 
  3. Add the carrot and potato and cook, while stirring, for another five minutes.
  4. Add the 2 tomatoes, which you should quarter, the basil and salt and stir for a few more minutes.
  5. Now add the chicken stock and tin of chopped tomatoes, stir and then leave to simmer for 15 minutes.
  6. Place the chopped beans in the pan and place the seasoned cod fillets on top of the mixture. Place a lid over the saucepan and leave to simmer for 10 minutes. 
  7. The cod will now be cooked so you can break it up easily.
  8. Garnish with the parsley and chopped spring onion and serve.


Serve with crusty warm bread for a wholesome winter lunch.

Read more...

What spices are in a tandoori spice mix?

In supermarkets and specialist Asian food shops you are able to buy a Tandoori spice mix, which is often used to marinate meat, especially lamb. It gives a recognisable Indian taste, but is without too much heat so it can be enjoyed by all.

The spices included in a Tandoori mix will differ depending on the brand you use, but generally the following spices will be present:

Cayenne pepper
Cumin
Coriander
Ground ginger
Paprika
Tumeric

See all my tandoori spice recipes .

Read more...

Tandoori minced beef recipe: A great jacket potato topping

This recipe is, in some respects, a variation of a traditional chili con carne and I feel it is fantastic to serve this on top of steaming jacket potatoes with a healthy dollop of sour cream to counter the fiery spice of this minced beef mix. This recipe used a tandoori spice mix, to find out what is included in tandoori spices follow the link.

Ingredients:

500g of minced beef
1 medium onion
2 cloves of garlic
1 green birdseye chili
150ml water
1 tbsp of tandoori spice mix (pictured below)
2 tsp of freshly ground coriander seeds
2 tbsp of tomato ketchup
salt and freshly cracked black pepper
100g of chopped babycorn (or your vegetable of choice)


Method


  1. Start by browning the minced beef, probably in two batches, in a saucepan and then leave to one side.
  2. In the same pan and using the oil from the beef fry the chopped onion, garlic and chili for ten minutes, stirring frequently.
  3. Return the minced beef to the pan and add the spices and ground coriander seeds, stir well before adding the tomato ketchup. 
  4. The pan should now be quite dry so add the water and stir well. Add the chopped babycorn (or your alternative vegetable) and leave to simmer for 10 minutes on a low heat.
  5. Add salt and pepper to taste.


Serve on buttered jacket potatoes and a dollop of sour cream.

If you like your food spicy add a tsp of chili powder along with the tandoori spice mix .


Read more...

Spicy chinese chicken drumsticks and wings

>> Monday 1 February 2010

As part of my 'three meals from one chicken' approach this is a way of using the legs and wings for a side dish or a snack perhaps. The recipe contains the usual chinese flavours with lots of ginger and chili, but it is also very sweet, so probably consider this dish to be a treat. The secret is to marinade the chicken for roughly 24 hours before cooking the chicken and then to cook it in the marinade.

Ingredients

2 chicken legs
2 chicken wings
an inch of grated root ginger
1 medium red chili
1 heaped tbsp of honey (chinese if available)
3 tsp of chinese five spice
2 tbsp of dark soy sauce
1 tbsp of muscavado sugar

Method


  1. It is essential to marinade the chicken at least overnight. Cut off the chicken legs and wings and lacerate them with a knife.
  2. In a bowl mix all the other ingredients. Make sure the ginger is finely grated and the chili is chopped finely. Deseed the chili, or leave it out, if you do not like the spice, but it adds a cracking contrast to the sweetness of the honey and sugar.
  3. Marinade the chicken and when possible spoon the marinade over the chicken again.
  4. In a dish create a bowl out of tin foil and place the chicken and marinade in the middle.
  5. Place in a preheated oven at 200 degrees for an hour. This should create a crispy and dark skin, which while being unhealthy is delicious. Go on, treat yourself!


Serve with the sauce drizzled over the chicken and what else you are eating, such as rice and corn on the cob.

Read more...
Search Recipes with TeraRecipes.com:

OnTheTop

Loaded Web

Local Directory for Brighton, East Sussex

  © Blogger template Simple n' Sweet by Ourblogtemplates.com 2009

Back to TOP