Prawn and Chorizo paella

OK, so Spain winning the World Cup is a very thin excuse for making one of our favourite dishes again – a wonderfully tasty Prawn and Chorizo Paella.

Spanish cuisine is incredibly varied and is certainly wider than just paella recipes, but thanks to the tourist trade that has been flourishing there Spain has become synonymous with the rice dish. I say “the rice dish” as if there is only one recipe, but in reality there are lots of different takes on the recipe. It was traditionally made with whatever ingredients were available so you’ll find recipes that use rabbit, chicken, snails, seafood..

We are lucky enough to have a paellera but you certainly don’t absolutely have to have one of these special pans to make your own paella – a good big frying pan will do.

Here’s our own recipe, one that’s always served us well both as a mid-week meal for Kelly and I or when served at dinner parties.

Remember! Once you’ve added your chicken stock don’t stir the rice – it’ll start to break down. You want to end up with a little liquid and individual grains of rice, not a clumpy, mushy porridge.

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Makes 4 good portions

Ingredients

• 225g piece chorizo, sliced into rounds
• 240g x 2 packets of cooked King Prawns, de-veined and butterflied
• Olive oil for cooking
• 2 chillis, chopped (optional)
• 4 garlic cloves, crushed
• 1 tbsp smoked sweet paprika
• 500g of Spanish paella rice
• 1.5 to 2 litres chicken stock, hot
• 3 red peppers, deseeded and sliced
• 4 ripe tomatoes, cut into chunky pieces
• A good pinch of Saffron
• Lemon wedges, to serve

Method

1. Add a good glug of olive oil to your pan and sweat the garlic over a low heat until it has become soft and flavoured the oil.
2. Add the sliced peppers, chillis (if you’re using them) and tomatoes, stirring the contents of the pan to coat everything in the oil, allowing them to cook for a minute of two.
3. Add the smoked paprika.
4. Pour the rice into your pan and stir to thoroughly coat the grains in the oil for 5 minutes.
5. Add your stock to the pan and increase the heat to medium which will allow the paella to bubble and simmer.
6. After 10 minutes your can add the chopped Chorizo to the pan along with a good pinch of Saffron, sprinkling across the whole pan.
7. Continue to cook the other paella for 5 minutes and add the prawns, placing them on top of the bed of rice, allowing them to steam.
8. After another 5 minutes you should taste the Paella – the liquid should have all but evaporated and the rice cooked but with a little bite to them.
9. Take the Paella off the heat, cover the pan with a clean tea-towel and allow to stand for 10 minutes for the rice to finish swelling.
10. Spoon portions of the Paella into deep dishes and serve with lemon wedges to squeeze over.

Enjoy!

Other information

Paella is a rice dish that is now synonymous with Spain but which probably originated in Valencia. Paella got it’s name from the dish in which the meal is cooked – a large, low-rimmed pan called a “paellera”.

Traditionally the paella is eaten at lunch-time, but due to the level of tourism in Spain it’s also become popular as an evening meal.

Goat's cheese salad with roast peppers and rocket

Even with the changeable weather, it’s far to warm to even think about those casseroles and stews that were such a feature of our winter menu.

Grilled Goat’s Cheese Salad is a great Summer-time option and good as either a starter or a light main course. This recipe comes from our cookery class at La Cucina Caldesi last year – a delicious, flavoursome combination of tangy goat’s cheese and sweet roast peppers.

Serves 4 as a starter, or 2 as a light main course

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Ingredients

• 150g x 2 of Goat’s cheese (we used Fivemiletown Cooneen Goat’s Cheese here)
• 1 garlic clove, minced
• A handful of fresh parsley, minced
• 2 red peppers
• 2 yellow peppers
• 1 lemon
• 80g packet of Rocket
• Freshly ground black pepper
• Good olive oil

Method

1. If you are using a gas stove, skewer a pepper and place over the flames, rotating the pepper until the skin blisters and chars. If using a grill, grill the peppers until you get the same result. As soon as the pepper has blackened, place the pepper in a cellophane bag and seal it, setting the bag aside. Perform this process for each pepper.
2. After 10 minutes, open the first cellophane bag and remove the pepper. The pepper should be soft and the stalk/seeds easily removed. Using your fingers rub the charred skin from the flesh and set the cleaned pepper aside. Repeat this step for each pepper.
3. Preheat the oven to 170C/325F/Gas 3.
4. Slice the roasted peppers into tapering 2cm-wide slices and place these segments into a deep bowl.
5. Add the minced garlic, the zest from a lemon, the minced parsley and enough olive oil to cover the peppers in oil.
6. Set the covered, marinating peppers aside for the duration of the recipe.
7. Remove a thin slice from the top and bottom of the goats’ cheese log to reveal the creamy cheese.
8. Slice the remaining goat’s cheese into 2cm deep discs (we just cut the Coonen log into two).
9. If you are using a blowtorch, place the discs in an oven-tray and flame the top of each disc until the cheese has a deep brown crust. Alternatively you can use a non-stick frying pan to brown one side of the cheese – if cooking the cheese like this, no oil is needed in the pan.
10. Place the goats’ cheese into an oven tray, brown-side upper most, and place in the oven. Be careful at this point – watch the cheese as it cooks – you want a soft cheese but not a runny one. When the goats’ cheese begins to bubble at the base of the cheese, remove the tray from the oven.
11. Place a handful of the rocket onto your plate and arrange the roasted pepper segments on top of the salad leaves, making sure that you get plenty of the minced garlic, lemon and olive oil.,/li>
12. Using a spatula, carefully lift a disc of goat’s cheese on to these pepper slices.
13. Sprinkle the dish with some freshly ground black pepper and serve.

Enjoy!

Other information

I think that either the Domaine Sainte-Eugénie Corbières Rosé 2009 or the Picpoul de Pinet would be perfect with this tasty salad. Just wait for the sun to come back and get the corkscrew out!

Chicken Parmigiana

I honestly can’t remember where I came across this recipe, but I always thought that it would make a quick and easy mid-week meal.

We were housing-sitting for Kelly’s Mum and Dad recently and had to come up with a menu that Kelly’s sister would also enjoy. Katie has very exacting standards when it comes to meal-times, so there was some doubt whether this recipe would ever be made. There was no need to worry though – the Chicken Parmigiana was a resounding success! So much so that it got a mention in Katie’s phone-call to her parents that night – if that isn’t a sign of approval, I don’t know what is.

If you’re thinking of adding this dish to your repertoire, I have a word of advice – you need a sharp knife to butterfly the chicken breasts. While this may not present a stumbling block to most, my experience is that when you’re cooking in your mother’s house a sharp knife is impossible to find (this is based on a study of 2 out of 2 mothers). To save yourself a lot of heartache, come prepared..

Serves 4 (or a very hungry 2)

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Ingredients

• 4 bone-less and skin-less chicken breasts
• 1 cup of plain flour
• Salt and pepper, to taste
• 4 tablespoons of olive oil, for cooking
• 2 tablespoons of butter, for cooking
• 4 cloves of garlic, finely chopped
• 3/4 glass of red wine (optional)
• 2 tins of chopped tomatoes
• 250g of grated mozzarella
• 100g of grated parmesan
• A handful of fresh basil
• 450g packet of spinach (or a 260g packet if you’re cooking for 2)
• A packet of Stirato bread

Method

1. Trim any fat from the chicken breasts
2. We need to make the chicken breasts nice and flat, and thin enough so that they will cook quickly. To butterfly the chicken breasts delicately slice at the start of a thicker piece of the meat, angling the blade to 45 degrees. If the knife is sharp you won’t need to exert any pressure, and one stroke will have a nice, shallow slice in the meat. Repeat this procedure until you have a flat piece of chicken breast.
3. Mix the flour, salt, and pepper together on in a deep bowl.
4. Dredge the flattened chicken breasts in the flour, making sure that the meat has been covered. Now, set the chicken aside on another plate.
5. Pre-heat the oven to 200°
6. Place the olive oil and butter in a non-stick pan and heat over a medium heat. When butter is melted and the mixture is foaming and hot, fry chicken breasts until nice and golden-brown on each side.
7. Remove chicken breasts from the frying-pan and place on a clean plate.
8. In the same pan, add the finely chopped garlic and allow to sweat until it has become translucent.
9. If you’re using the red wine, pour the wine into the pan and allow the liquid to reduce by half.
10. Pour the chopped tomatoes into the pan and cook until the watery juice has virtually disappeared and you’re left with a thick sauce.
11. Add the chopped basil to your sauce and stir thoroughly.
12. You’re ready to cook the spinach – place the spinach leaves in a large saucepan with a little water in the bottom of the saucepan, and place over a medium heat.
13. Pour your tomato sauce into a deep casserole dish and carefully place the chicken breasts into the sauce, making sure that the surface of the chicken stays well above the sauce.
14. Sprinkle the grated mozzarella on top of the chicken breasts, followed by the grated parmesan.
15. Place the casserole dish in the oven – along with the Stirato bread – and allow the Chicken Parmigiana to heat through until the mozzarella has melted.
16. Once the spinach has fully wilted, press the back of a spoon against the spinach leaves until the water in the leaves has been released. Drain the liquid.
17. Spoon the spinach onto the plate and, using a large spoon, scoop a chicken breast (along with plenty of the sauce) onto the dish.
18. Roughly tear off a portion of the bread and place it on the side of the plate – you’ll need this to mop the sauce up!
19. Sprinkle any remaining parmesan over the chicken and serve.

Enjoy.

Pasta al nivuro di siccia

Ever since I managed to find some sachets of squid ink I’ve been dying to make pasta al nivuro di siccia – pasta in squid ink sauce.

I’d never seen the dish in person and I’ve only managed to track down a few photographs online, which only added to the mystique. It’s always seemed like the most exotic attack on the senses – delicate rings of squid mixed through a healthy serving of pasta, drenched in a midnight-black sauce – you have to overcome some subsconscious barrier which tells you that, despite the marvellous aroma, nothing that looks like that should be in your mouth.

With St. George’s market still several days away we paid a flying visit to the Chinese supermarket on Donegall Pass to locate the last elusive ingredient, the squid.

Finally, and with a growing sense of trepidation, I was ready to attempt the recipe..

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Serves 3-4

Ingredients

• 2 large squid tubes
• 2 sachets of squid ink
• 1 can chopped tomatoes
• 1 medium red onion
• 2 garlic cloves
• 500g long pasta (such as spaghetti or linguine – we used the latter)
• 120g grated pecorino cheese (parmesan will do at a pinch)
• Flaked red chilli

Method

1. After washing the squid tubes, carefully peel off the outer membrane, taking care not to tear the soft, white flesh.
2. Slice the squid tubes into 1cm-thick rings and leave to one side.
3. Finely chop the red onion and garlic.
4. Cook your pasta in a separate saucepan with some lightly salted water – drain and leave to one side when the pasta is al dente.
5. Pour a good glug of olive oil into a deep saucepan and sweat the onion and garlic over a low heat.
6. When the onion has softened and become translucent, add the chopped tomatoes and stir thoroughly.
7. When the tomato sauce has heated through, add the squid rings and allow them to cook for 5 minutes.
8. Add the squid ink and watch your sauce transform from a vibrant red to an inky black.
9. Add the chilli flakes (as much as you think you could handle) and stir thoroughly.
10. Take your cooked pasta and tip the pasta into your sauce, stirring the sauce through the pasta.
11. Serve each portion of your pasta and squid ink sauce in deep dishes, grating the pecorino and drizzling some good olive oil over the pasta at the last moment.

Enjoy!

Thought for food

Traditional Italian cookery dictates that it’s sacrilege to add cheese to any seafood dish – but seafood with pecorino (well, anything with pecorino) is our guilty pleasure. Kelly and I just love the flavour far too much to leave it out. Whether you add cheese to this dish or not is between you and your conscience.

Squid ink is an intense black colour and has a strong iodine taste which is strangely addictive. I just couldn’t get enough of the pasta in squid ink sauce – it was on my mind for hours after our meal, and I found myself making excuses to visit the kitchen for another nibble.

Other information

Image 7 is taken from another, excellent blog – FX Cuisine (just until we get a decent one ourselves!).

Pasta with a creamy bacon and pea sauce

With my sister and her 3 kids visiting at the weekend i thought that I’d search through www.channel4.com/food for a few recipes. I decided upon the pasta with creamy smoked bacon and peas sauce for the kids.

They loved it – and with very little cooking required, so did I!

Ingredients:

• 10 slices smoked streaky bacon or pancetta
• A small bunch of fresh mint, chopped finely
• 150g Parmesan cheese
• salt and freshly ground black pepper
• 400g dried or fresh pasta
• Olive oil
• A knob of butter
• 300g frozen peas
• 2 heaped dessertspoons crème fraîche
• 1 lemon

Method:

1. Finely slice the bacon.
2. Pick the mint leaves and discard the stalks.
3. Finely grate the Parmesan.
4. Cook the pasta according to the packet Instructions.
5. Add olive oil and knob of butter to a large frying pan over a medium heat.
6. Add the bacon and pepper and fry until golden and crisp.
7. Finely chop your mint leaves.
8. When bacon is cooked, add frozen peas and give the pan a good shake.
9. After a minute, add crème fraîche and mint to the bacon and peas.
10. Drain the pasta reserving some of the cooking water.
11. Add the pasta to the frying pan.
12. Half your lemon and squeeze the juice over the pasta.
13. When it begins to bubble, remove from the heat.
14. If the sauce is too thick for you, add a splash of the reserved cooking water to thin it out a bit.
15. Add the grated Parmesan and give the pan a shake to mix it in.
16. Plate up and server.

Enjoy!

Homemade beef-burgers with onion relish

There are times when only a juicy, meaty beef burger will do..

This is a slightly more upmarket take on the basic burger though, with a zingy onion relish and wholegrain mustard mayonnaise.

I saw Oliver Dunne’s recipe on RTE’s “The Afternoon Show” and, apart from a few minor additions, thought that it was pretty close to perfection.

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Ingredients

The burgers

• 500g Lean mince
• 2 slices of granary bread (made into breadcrumbs)
• 2 egg yolks
• 1/2 small red onion, finely chopped
• 1 tbsp wholegrain mustard
• 1/2 garlic cloves, finely minced
• 1 splash Worcestershire sauce
• Few drops of Tabasco
• Salt and pepper to taste
• A glug of olive oil
• 1 tsp of thyme leaves

The Onion Relish

• 2 red onions, finely cut into long slices
• 50g butter
• 1 tablespoon Demerara sugar
• 1 tablespoon balsamic vinegar

The Wholegrain Mustard

• A few spoonfuls of mayonnaise
• 1 tsp of wholegrain mustard

To serve

• 4 soft Burger baps
• 1 ripe beef tomato
• 4 slices of Monterey Jack cheddar cheese
• 1 red onion, finely sliced into rings
• 1 head Baby gem lettuce

Method

1. Preheat the oven to 200°C
2. To make the burger quickly fry the chopped red onion and the garlic in some olive oil for 1-2mins until translucent.
3. Add to the rest of the burger ingredients and mix thoroughly.
4. Shape into even size patties and allow to set in the fridge for about an hour.
5. Add a small amount of olive oil to a frying pan and brown your burgers on both sides for 3-4 minutes.
6. Place the partially cooked burgers on an oven tray and place in the oven as you prepare the rest of the ingredients.
7. Sweat the sliced onions on a low heat until they become soft and translucent.
8. Add the sugar and balsamic and continue to cook until all the liquid has evaporated and you’re left with a thick, sticky relish.
9. Place your mayonnaise in a bowl and add the wholegrain mustard, mixing thoroughly.
10. Place a slice of Monterey Jack cheese on top of each burger and return to the heat of the oven.
11. Toast the burger buns and remove the fully cooked burgers from the oven.
12. Finally, assemble your burger!

Enjoy!

Other information

If it helps speed things up, you can make the patties the day before and leave them in the fridge overnight, ready to be cooked when you come home from work.

Broccoli and Pasta Bake

This is a great crowd-pleasing dish in our house. You can make it as a vegetarian dish or alternatively add bacon, pancetta or chicken.

It’s also quite quick and easy to make.

Ingredients

• 400g Penne Pasta
• 1 red onion
• 250g Broccoli florets
• 2 chicken/vegetable stock cubes
• 1 tablespoon of french mustard
• 200g creme fraiche
• 100g gruyere cheese
• 1 tablespoon of parsley
• 2 handfuls of breadcrumbs
• 1 teaspoon of mixed herbs
• 50g parmesan cheese

Method

1. Heat the grill.
2. Boil pasta and chopped onion in salted boiling water for 7 minutes then add florets and boil for a further 3 minutes.
3. Reserve 400mls of water, then drain pasta and vegetables.
4. Return reserved water to the pan and dissolve vegetable/chicken stock cubes. Whisk in mustard and creme fraiche and season to taste.
5. Add pasta, vegetables, gruyere cheese and parsley to the stock, mustard and creme fraiche mixture. Stir until melted.
6. Tip pasta and vegetables into ovenproof dish.
7. Mix the parmesan cheese, bread crumbs and mixed herbs together, then scatter on top of the pasta and vegetables.
8. Place under the grill for 3 minutes.

Serve and enjoy!

Tagliatelle with Bolognese Ragu

Last weekend I thought I’d make one of my favourite dishes, Bolognese.. A really simple meal that has a million and one recipes for it.

This is the best recipe for Bolognese that I know of and it produces a very tasty, authentic Italian meal. You’ll be surprised by a few of the ingredients – minced pork for instance, and milk too – and by the absence of garlic. The dish is delicious though, and much more flavoursome than the basic spag bol I would make during the week.

One of the most important things to remember is that a lot of Italian dishes start with the same three ingredients: celery, onion, and carrot. I think that the carrot gives a slight sweetness to the dish but, other than this, you won’t notice any discernible flavour from the basic ingredients – they just help to make a more robust and mouth-watering sauce.

The recipe also calls for Tagliatelle rather than Spaghetti. Depending on where you are in Italy, this is either complete blasphemy or the proper way to make Bolognese. For me, I have to say that I prefer the Tagliatelle – it feels much more authentic as it lends itself to the “mix the sauce through the pasta” approach and holds more of the sauce than Spaghetti would.

Making Bolognese Ragu really is a weekend job though as it takes over three hours to cook – but it’s worth every minute.

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Serves 4-6

Ingredients

• 400g minced beef
• 400g minced pork
• 100g pancetta, roughly chopped
• 100g onion, finely chopped
• 100g carrot, finely chopped
• 100g celery, finely chopped
• 2 tins of chopped tomatoes
• 1 glass of dry white wine
• 500ml fresh milk
• 200ml of chicken stock
• 3 bay leaves
• Pepper and salt
• 500g Tagliatelle

Method:

1. Place the pancetta in a large, deep saucepan with some olive oil on a low heat until the fat has melted and the pancetta has a nice golden colour.
2. Add the onion, stirring until the onion is translucent.
3. Add the carrot and celery and the bay leaves and keep cooking until the vegetables start to soften and get some colour.
4. Place the minced meat in a bowl and add some seasoning. Mix the meat together with your hands.
5. Increase the heat to just above medium and add the minced meat. Keep cooking and stirring the mixture until the meat has browned.
6. Pour in the white wine and stir through the mixture, cooking the ingredients until the wine has evaporated.
7. Reduce the heat and add the chopped tomatoes, mixing them through the meat.
8. Leave the mixture on the heat for at least 2 hours. Check your sauce regularly during this time – if the tomatoes reduce too much just add some beef stock. By the end of the two hours you should have an intense, thick tomato sauce.
9. Now, add the milk and some chicken stock, stirring them through your sauce. Leave this mixture over a low heat for another hour.
10. Remove the sauce from the heat, season to taste, and leave to rest.
11. In a separate saucepan, add some water and a good pinch of salt and bring to the boil.
12. Add your tagliatelle and cook until the pasta has softened.
13. Drain your pasta and add several spoonfuls of your Bolognese Ragu, mixing the sauce through the pasta.
14. Serve with some grated parmesan.

Enjoy!

Pasta al forno

Pasta al forno means “pasta from the oven” and is a popular dish in Italy.

The method for making Pasta al forno is fairly simple and similar to those for lasange but you’ll see that it is much easier to make and needs far less cooking time.

This recipe for making this Pasta al Form con Pomodorino e Mozzarella is taken from “Jamie Oliver’s Italy” – although his was made with “orecchiette” pasta (“little ears”), we found this type fairly difficult to come by at last minutes’ notice, so we made ours with “conchiglie”, which resemble small sea-shells.

There’s a real rustic feel to this dish and it’s surprising hearty. I think it’s important to get the best mozzarella that you can lay your hands on – the “Taste the Difference” mozza that we tried was worth the extra cost and was a tasty, chewy treat amongst the tomato and pasta.

We served ours with a small rocket salad and home-made garlic bread made with ciabatta – delicious!

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Ingredients

• 1 large onion, roughly chopped
• 3 cloves of garlic, finely minced
• 500g of conchiglie pasta
• 8 fresh, large pomodorino tomatoes
• Some tomato puree
• 3 balls of mozzarella, sliced
• A wedge of parmesan, grated
• A handful of fresh basil, roughly chopped
• Salt and pepper for taste

You also need a large bowl and a kettle full of hot water.

Method

1. Cook the conchiglie in a large saucepan of salted water and drain thoroughly when done.
2. Place a large saucepan over a low heat, add some olive oil, and add the garlic and onions, sweating them until they are soft and translucent.
3. Half-fill the large bowl with the boiling water and add the tomatoes for a couple of minutes.
4. Remove the tomatoes one at a time and run a finger firmly down the flesh – you should notice that the skin peels away easily. Remove all of the skin and set the tomatoes aside.
5. When all of the tomatoes have been peeled squeeze them into the onion and garlic mixture, adding the soft flesh but disgarding the woody core.
6. Reduce the tomato mixture and fully soften the tomato pieces.
7. Squeeze some tomato puree into the tomato mixture and stir thoroughly.
8. Add salt, pepper and fresh basil and remove from the heat.
9. Preheat oven to 180°C.
10. Empty the sauce into the drained pasta and mix thoroughly.
11. Place some of the pasta into a casserole dish to form a layer of pasta that reaches half-way up the sides.
12. Take some of your mozzarella and lay them on top of the pasta to form another layer.
13. Place the rest of the pasta on top of this again.
14. Complete the dish by laying the remaining mozzarella on top of the pasta, grating a good amount of parmesan on top of this again, and drizzling the top with good olive oil.
15. Place the casserole dish in the oven and cook until the top has formed a golden crust.
16. Once you’ve spooned out the portions grate a little more parmesan over the top (can you ever have enough?) and drizzle with olive oil.

Enjoy!

Please note that I cut my vegetables quite small and also the carrots were grated quite finely too as Sophie doesn’t really like a lot of lumps in her food, so feel free to cut up your veggies to your own liking.

The recipe comes from Nigella Lawson’s “Nigella Feasts” programme.

Serves 5

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Ingredients

Ingredients: Beef Casserole

• 3-4 tbsp extra virgin olive oil
• 1 onion
• 2 carrots sliced or grated
• 2 celery stalks sliced thinly or 1 inch thick
• 3 cloves of garlic grated
• 2 dried bay leaves
• 3-4 sprigs fresh thyme
• 2lbs of beef fillet stewing meat
• 1/4 cup flour
• salt & pepper
• 1/2 cup red wine or beef stock (i obviously used beef stock for Sophie)
• 1 large can whole plum tomatoes (i also blend these for Cor, who hates lumps of tomatoes in his food)
• peel of half an orange

Ingredients: Mashed Potatoes

• 6 maris piper potatoes
• 4 knobs of butter
• 30ml full fat milk

Method

Method: Beef Casserole

1. Heat oil and over a medium heat fry onion, carrots, celery, garlic, bay leaves and thyme for 5-10 minutes until onion turns translucent. Remove veggies to a bowl leaving as much oil in the pot as you can.
2. Meanwhile, place flour and salt and pepper in a plastic bag along with meat. Shake until meat is coated. Place into the pot which you have just removed veggies from and cook until pieces are well browned.
3. When this is done add the wine or beef stock then add veggies, tomatoes and orange peel.
4. Bring to a simmer and then reduce to a low and cook for 3 hours. Remove bay leaves, thyme sprigs and orange peel and serve with mashed potatoes.

Method: Mashed potatoes

1. Boil potatoes for 20-25 minutes
2. Drain and mash
3. Meanwhile heat butter and milk together
4. Add slowly to potatoes continuously mashing

Enjoy!