Chorizo & Tomato Rice

On 16th May 2016, This was Dinner

Is it just me that thinks the green bean is underrated?

Well here I am again, posting about food I ate in May and being reminded that it is 21 days since my last post. I shall make a huge attempt to get up to date and start blogging more or I shall throw my blog in the metaphorical bin!

Get set…

  • Chop an onion
  • Finely chop a garlic clove
  • Chop some chorizo
  • Chop some parsley
  • Cook some frozen green beans
  • Prepare some chicken stock
  • Get rice, tinned chopped tomatoes, chilli powder, smoked paprika, oil & seasoning ready

Throw it together…

Heat a pan and cook the chorizo. Remove and set aside.

Pop the onion and garlic into the same pan (add a little oil if required) and cook until softened.

Add the spices and the rice and stir for a minute then put the tomatoes and stock in. Stir well and bring to the boil then reduce and cook gently until the rice is almost cooked.

Add the chorizo and the green beans to the pan and cook for a few more minutes. Season.

Dish is up…

Just a simple sprinkle of parsley.

TWD_1605

I I shall promise myself that once Friday is over (I’m going out for dinner tomorrow night) I shall nail this thing!

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Chicken & Chorizo Paella

On 15th April 2016, This was Dinner

I had some paella rice in the cupboard and some chicken thighs in the freezer so it made sense to take inspiration from this BBC Good Food recipe in the March edition. Apart from the chorizo, most things are store cupboard anyway so I didn’t need to pick anything else up.

Get set…

  • Cut some chicken thighs into pieces
  • Thickly slice a chorizo
  • Prepare some chicken stock
  • Finely slice a large onion
  • Finely chop a garlic clove
  • Chop some parsley
  • Get saffron, paprika, turmeric, paella rice, frozen peas, lemon, oil & seasoning ready

Throw it together…

Heat some oil in a pan and brown the chicken. Remove and set aside.

Add the chorizo and cook until it starts to release oil. Remove and set aside with the chicken.

Add the onion and cook until softened. Then add the garlic and cook for another minute.

Add the spices and stir then add the rice and stir again.

Pour in the stock and bring to the boil then add the chicken and chorizo and cook for around 15 minutes, stirring occasionally.

Add the peas and cook for a few more minutes. Check the seasoning.

Sprinkle with the parsley.

Dish it up…

Serve with a squeeze of lemon.

TWD_1504_Paella

I was going to put some cooked prawns in but forgot to get them out of the freezer in the morning.

Gumbo

On 4th October 2015, This was Dinner

I think gumbo is a proper comfort food with it’s deep, rich flavours. Apparently a gumbo consists of a strong flavoured stock and includes the holy trinity (wikipedia words, not mine) of celery, onion and peppers. Did you know it is also another word for okra.

Mr S says I can sometimes be away with the fairies. Well he got to do his eye-roll at the deli yesterday. I asked for 8 small chorizo sausages. I duly handed over my money for those and a few other ingredients and thought ‘Well that was expensive!’ Yeah – turns out he gave me 8 normal sized chorizo. Good job I bloody love the stuff.

Preparing:

  • Chop up a couple of chorizo sausages
  • Dice a green pepper
  • Dice a couple of celery stalks
  • Chop up an onion
  • Grate a few garlic cloves
  • Chop up a few tomatoes
  • Prepare some chicken stock
  • Slice some okra
  • Chop some parsley
  • Get cooked prawns, rice, cajun seasoning*, a bay leaf, a couple of thyme sprigs, plain flour, oil & seasoning ready

Making:

Heat a pan and cook the chorizo until starting to release it’s oil. Remove and set aside.

Add a little more oil to the pan and cook the onion, green pepper and celery until starting to soften. Add the garlic and some cajun seasoning and cook for another minute. Add the flour and stir through for a minute. Pop the tomatoes in along with the thyme and bay. Add the chicken stock and bring to the boil. Cover and cook for about 45 minutes to intensify the flavours.

Make sure there is enough stock and add the rice. Cook for 10 minutes then add the okra.

Cook, keeping an eye on the stock level until the rice is cooked through. Season well, adding the prawns for the last few minutes. Serve with the parsley.

TWD_0410_GumboI adapted a recipe called Portuguese Linguiça Gumbo from my Dirty Food book.

  • cajun seasoning – paprika, cayenne, chilli flakes, oregano, thyme, onion powder, garlic powder & black pepper.

Risotto with Tuna & Pine Nuts

On 22nd September 2015, This was Dinner

This was a really good risotto. I have a habit of sticking things on ‘the list’ then wondering why and this was one of those dishes. I thought it was going to be mediocre, don’t ask why, I just did. Instead I got a risotto I just couldn’t get enough of. Expecting to have some left over for lunch the following day.

Preparing:

  • Finely chop an onion
  • Finely chop a garlic clove
  • Dice some tomatoes
  • Prepare some chicken (or fish) stock
  • Drain a can of tuna
  • Slice some (pitted) black olives
  • Chop a red pepper into small pieces
  • Toast some pine nuts
  • Grate some parmesan
  • Chop some parsley
  • Get risotto rice, oregano, white wine vinegar, butter, oil & seasoning

Making:

Mix the tuna, olives, parsley, a third of the red pepper, a sprinkle of the oregano and a dash of white wine vinegar. Season.

Melt some of the butter and oil in a pan and add the onion and garlic. Cook until soft and golden.

Add the rice and stir well ensuring all the grains are coated and are starting to turn transparent. Add a ladle of the stock and stir. When the stock has been absorbed, add the next ladle, repeating until the stock has gone and the rice is almost cooked.

Pop the tomatoes and the remaining pepper in another heated, oiled pan to cook for a few minutes until they are warm then add the pine nuts. Transfer this to the rice and continue cooking.

Add the tuna mixture to warm through along with the parmesan. Check the seasoning and serve.TWD_2209_Tuna_Risotto

Goats Cheese, Sundried Tomato & Rocket Risotto

On 8th September 2015, This was Dinner

Trying to go back to older cook books is always hard. It’s easy to use the newest ones, or just the most recent Good Food mag but I try to throw in a couple at least. This is from a collection of ‘Simple..’ books I have, in this instance – Aldo Zilli.

Preparing:

  • Finely chop an onion
  • Slice up some sun dried tomatoes
  • Prepare some vegetable stock
  • Grate some parmesan
  • Chop up some goats cheese, saving a ’round’ per person
  • Get a bay leaf, rocket, risotto rice, butter, white wine (a glass), oil & seasoning ready

Making:

Melt a little butter and oil in a pan and add the onion and bay leaf, cooking until the onion is soft.

Add the rice and stir throughly making sure you coat all the grains well.

Add the wine and cook until it’s evaporated. Add a ladle of stock and let the rice absorb it. Repeat this until you have almost used all your stock and the rice is almost cooked.

Heat the grill and grill the goats cheese rounds for a couple of minutes.

Stir in the chopped goats cheese along with the tomatoes and rocket. Cook for another few minutes, adding the remaining stock if required.

Add a little butter and the parmesan and season to taste.

Serve the risotto with the grilled goats cheese.

TWD_0809_Goats_Risotto

Prawn, Pea & Bacon Risotto

On 3rd August 2015, This was Dinner

It’s a while since we had a risotto and knowing I had some prawns, peas and bacon in the freezer, this was the obvious.

Preparing:

  • Prepare some vegetable stock
  • Finely chop a shallot
  • Get wine, prawns, peas, streaky bacon, risotto rice, butter, oil & seasoning ready

Making:

Heat the oil in a pan and add the shallot. Cook until softened.

Add the risotto rice and stir well, ensuring it is all coated in the oil.

Add a splash of wine and cook to reduce.

Add a ladle of stock and allow to cook until all absorbs.

Repeat until the risotto is almost cooked.

Cook the bacon to your liking in a separate pan.

Add the prawns and peas to the pan with the last ladle of stock and allow to cook.

Finish by adding a little butter to the risotto and stir to melt.

Serve the bacon on top of the risotto.

TWD_0308_Risotto

Prawn & Pineapple Fried Rice

On 13th July 2015, This was Dinner

If you want to buy a microwave packet rice for this and make it a quick one, you can, it’s what is used in the original recipe here. I made mine from scratch. The recipe also uses ginger paste and garlic paste but that would be a waste of money as I’ve always got garlic and a small piece of ginger lasts, and isn’t expensive.

I also added some cooked ham I’d got going spare.

This includes cooling time for the cooked rice.

Preparing:

  • Grate a couple of garlic cloves
  • Grate some ginger
  • Chop an onion
  • Whisk up a couple of eggs
  • Slice some ham
  • Drain a tin of pineapple chunks
  • Zest & juice a lime
  • Get frozen peas, defrosted prawns, cashew nuts, rice, Chinese five spice powder, soy sauce, sesame oil & seasoning ready

Making:

Boil the kettle and pour over the rice. The water should be about the level of thumb tip to knuckle. Bring to the boil and simmer gently for 5 minutes. Cover with foil and pop the lid on and cook for another 5 minutes. Turn off the heat and leave for 15 minutes.

Fluff up the rice and spread out evenly to allow to cool.

When the rice has cooled, heat the oil in a large pan. Add the egg and spread as an omelette, cooking for a minute or so each side. Remove from the pan and set aside.

Add the onion to the pan and cook until softened. Add the garlic, ginger and five spice powder. Cook for a couple of minutes, stirring well.

Throw in the peas and give it another stir. Add the rice and soy sauce and stir fry for a few minutes.

Add the prawns, pineapple, ham and cashew nuts. Cut the omelette into ribbons and add to the pan. Give it all another stir with a bit of seasoning if required. Make sure it is heated through and serve.

TWD_1307_Fried_Rice