food&drinks

Paella, Spanish delight

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paella
Paella is the dish associated with Spain. This combination of rice and seafood or meat and vegetables such as green peas is seen outside of Spain as the country’s national dish but is really a regional speciality from Valencia.

To make a paella gather 2 tablespoons of olive oil, 1 tablespoon of paprika, 2 tablespoons of oregano, salt and black pepper, 2 pounds of skinless chicken breasts cut into small pieces, 3 cloves of garlic, 1 teaspoon crushed red pepper flakes, 2 cups uncooked short-grain rice, 1 pinch saffron, 1 bay leaf, 1 quart of chicken stock, 1 Spanish onion, 1 red bell pepper, 1 pound chorizo sausage, and 1 pound deveined shrimp.

First: season chicken with olive oil, paprika, oregano, salt, and pepper. Then heat olive oil in a large skillet, add garlic, red pepper, and rice and stir for 3 minutes. Add the saffron, bay leaf, chicken stock and lemon. Lower heat and allow the mixture to simmer for about 20 minutes.

In another, skillet heat oil then add chicken and onion and cook for a few minutes; add bell pepper, sausage, and shrimp, turning the shrimp until both sides are pink. Decorate paella with shrimp. Paella is best enjoyed served warm.

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Vegetarian Pizza, a way to eat healthy

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vegetarian_pizza

The great thing about a good pizza is that you can choose your own toppings. If you’re not a fan of meat then you can also pile on the vegetables. The basic pizza dough 2 x 7g sachets dry yeast, 2 teaspoons caster sugar, 1 teaspoon salt, 5 cups plain flour, and 1/2 cup olive oil.

To make the dough combine the yeast, sugar, salt and 1 1/2 cups warm water in a bowl. Cover and let it stand for 20 minutes or until the mixture is foamy. Then add flour and oil in a bowl and stir. Make a well in the centre and add yeast mixture. Knead onto a lightly-floured surface.

When the dough has risen, use fist to flatten and knead until smooth. Divide into quarters; roll to form four, 30cm round pizza bases and place on greased baking trays.

For the toppings use 1 small onion, finely chopped, 1 clove garlic, crushed, 1 small zucchini, grated, 200g of diced tomatoes, 1 tablespoon shredded basil, 1/2 medium red capsicum, thinly sliced, 1/2 medium green capsicum, thinly sliced, 4 (120g) bocconcini cheese, sliced, and 1/2 cup mozzarella cheese.

In a saucepan heat oil and add onion, garlic and zucchini. Stir until onion has softened then add tomatoes. Bring to the boil; reduce heat until sauce has thickened. Add basil. Then spread pizza base with tomato mixture and add capsicum, bocconcini and mozzarella. Bake until cheese has melted and base is crisp.

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Arancini, meaty rice balls

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arancini

Arancini is an Italian dish said to have originated in Sicily and is typically served in the Sicilian port city of Messina.

The meal is fried, stuffed, rice balls which are coated with breadcrumbs and filled with meat sauce, tomato sauce, mozzarella cheese, and peas. Some other variations also include mushrooms, pistachios or eggplant.

The ingredients include vegetable oil, 2 large eggs, beaten, 2 cups Risotto with mushroom and peas, ½ cup parmesan, grated, 1 ½ cups bread crumbs, salt, and 2 ounces mozzarella, cubed.

For the rice mixture all that is needed is 500g of risotto, chicken or beef stock, 1 tablespoon of butter, 1 medium egg and ¾ cup Parmesan.

To make the risotto melt butter in a large pan add rice and fry for a few minutes. Add stock and stir into the rice until cooked. Leave to cool at room temperature.

Then combine eggs, risotto, parmesan, and bread crumbs. Fold mixture into balls and coat with remaining bread crumbs. Place one mozzarella cube in the centre of each ball.

Add oil to a large saucepan and heat over medium flame, add balls and fry until golden brown. Add salt to taste.

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Tiella, Italian pie

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tiella
Italian cuisine is more than just pasta and pizza. There are many recipes you can try. Tiella is a layered vegetable dish which often contains tomatoes, potatoes, and zucchini, baked in an earthenware dish. It is most popular in the Italian south.

Eggplant, onions, red peppers, mushroom slices, sauteed greens, and sliced winter squash can be added. For the dough use 2 teaspoons dry yeast, ¼ cup warm water, 1½ cups all-purpose flour, 1½ cups semolina flour, 1 teaspoon salt, ¾ cup cool water, and 5 tablespoons extra-virgin olive oil.

For the filling use 2 pounds escarole, 6 tablespoons extra-virgin olive oil, 1½ tablespoons chopped garlic, ⅓ cup capers, drained, ⅓ cup Gaeta olives, pitted, ½ teaspoon peperoncino flakes, and salt. To prepare trim the base of the escarole rinse, drain the leaves and chop into shreds.

Pour ¼ cup of olive oil in a skillet over medium-high heat and add garlic. Cook for a minute then add the escarole, capers and olives, add salt and peperoncino. Steam for 5 minutes.

To make the dough, dissolve yeast in ¼ cup warm water and leave for several minutes to and start to bubble. Put flour, salt, and sugar in a food processor and run for a few seconds to blend the dry ingredients. Stir the yeast with the cool water and 3 tablespoons of olive oil. Pour the liquid into the flour and continue processing for 30 seconds.

Turn out the dough onto a floured surface and knead to form a smooth round. Place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled. When filling is prepared, heat the oven to 375°. Place a rack in the centre of the oven. Brush the bottom of the baking pan with olive oil.

Knead the dough to form a round and cut off 1/3 for the top crust of the tiella. The larger piece from the bottom. Put the round in the baking pan then scrape add escarole filling in the bottom crust and spread evenly. Fold the rest of the dough over the crust making indentations with the fingertips to seal. With a knife, pierce the top crust all over, brush extra-virgin olive oil and bake for about 45 minutes. 

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Poached salmon

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poached_salmon

Fish is known to be one of the most light-weight ways of adding protein to one’s diet and of course fish oils are very important. Salmon is renowned for being Omega-3 fatty acids and is a very tasty filling fish. Grilled, broiled, baked, or poached, salmon makes an excellent meal for dining in or out. For a quiet dinner for two at home try this poached salmon.

All that is needed is 1 to 1½ pounds salmon fillets, pin bones removed, Salt, ½ cup dry white wine, ½ cup water, several thin slices of yellow onion and/or 1 shallot, peeled and thinly sliced, A few sprigs of fresh dill or a sprinkle of dried dill, A sprig of fresh parsley, and freshly ground black pepper.

To prepare: first the salmon fillets with salt. Then place wine, dill, water, onions, and parsley in a saucepan and sauté over a medium flame. Next add the salmon fillets with the skin-side down in the pan and cover, cooking for 5-10 minutes depending on the fillets’ thickness. Be careful not to overcook and serve with freshly ground black pepper.

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Cornish pasties, British delight

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cornish_pasty
Cornish pasties are a British delight loved in the isles and Ireland and make a good boxed lunch or a main course. To make the pastry it needs 4 oz all purpose flour, salt, 2oz butter, cubed, and 2-3 tbsp cold water. Ingredients for the filling are ¼ cup onion, finely chopped, 1/2 cup potato, cut into 1/4 inches, ½ cup swede cut into 1/4 inch dice, 4oz rump steak, cut into small cubes, salt and pepper, and 1 egg, lightly beaten.

Pre-heat oven to 425 °F and make the shortcrust pastry. First add flour, butter, and salt in a bowl. Rub the butter into the flour with fingers until the mixture resembles fine breadcrumbs. Add water and use a cold knife to stir until the dough binds together. Add more cold water if the mixture is too dry.

Wrap the dough in Clingfilm and chill for a minimum of 15 minutes. Divide the pastry into 4 and roll each piece into rounds of 6-7 inches.

Add onion, potato, swede, and meat in a bowl. Season well with salt and pepper, then divide between each pastry circle and place to one side of the circle.

Brush the edges with a beaten egg and fold dough in half over filling so the edges meet. Crimp together to create a tight seal and brush with the remaining egg. Place on a greased baking sheet and bake for 45 minutes until golden brown.

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Beef Pot Roast, taste in a pot

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poat_roast1
When we think “roast” we often think “oven” but one of the tastiest roast meals is pot roast beef which can be done simply and easily on the stove top.

Pot Roast is an excellent meal to serve for an evening entertaining friends for a dinner party. It can be served with baked potatoes and gravy and a side salad of lettuce and tomatoes.

The ingredients required are 2 teaspoons olive oil, 4 pounds boneless chuck roast,1 onion, chopped, 2 cloves garlic, minced, 2 bay leaves, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Meat should be seasoned and left to marinade prior to cooking.

First preheat an oven to 325 degrees F. Heat a Dutch oven on top of the stove over a medium high heat. Then add meat and sear for around 4 minutes, searing all sides for 3 to 4 minutes each. Remove from the pan and sprinkle salt and pepper, add garlic, and 1 bay leaf. Replace meat in the pan and cook in the oven for 30 minutes. Reduce heat and cook for a further 1 ½ hours. Garnish with onions and gravy.

A variation on this dish involves searing the meat. Once browned, add water, and boil until tender over a low flame. 

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Chef’s Salad for you

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chefs_salad
Salads can be an interesting way to enjoy a healthy meal with a difference. The Chef’s Salad combines a variety of protein with vegetables.

It needs 4 cups torn iceberg lettuce, 4 cups torn fresh spinach, 4 ounces cooked ham, chicken, or turkey, cut into bite-size pieces, 4 ounces Swiss or American cheese, cut into bite-size pieces, 2 hard-boiled eggs, sliced, 2 medium tomatoes, cut into wedges, 1 small red sweet pepper, cut into bite-size strips, 1 cup croutons, and 1/2 cup bottled French salad dressing

Toss the greens in a large bowl, dividing them into four salad bowls. Arrange the meat, cheese, eggs, tomato, and sweet pepper on top. Sprinkle with croutons. Drizzle with salad dressing.

For variations there is the Italian Chef’s Salad made with 2 ounces cooked chicken and 4 ounces mozzarella cheese, no eggs, 2 ounces sliced pepperoni, one 6-ounce jar quartered marinated artichoke heart quarters, drained; and 1/4 cup sliced, pitted ripe olives.

For dressing, use a creamy Italian salad dressing. A Mexican Chef’s Salad will require cooked chicken, beef, or pork and cheddar cheese or Monterey Jack cheese, no eggs, one 4-ounce can diced green chili peppers, drained, and 1/4 cup sliced pitted ripe olives. Use corn chips instead of croutons. 

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Fried chicken, crispy fried comfort

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fried_chicken

Forget about always eating healthily! Sometimes you just want some real comfort food and there is nothing more comforting than deep fat crispy fried chicken! The recipe requires one 4 pound chicken, cut into pieces, 1 cup buttermilk, 2 cups all-purposeflour, 1 teaspoon paprika, salt, and pepper to taste, and 2 quarts vegetable oil for frying.

Put flour in a plastic bag and add salt, pepper, and paprika. Dip the chicken pieces in buttermilk and then in the bag with flour and shake to coat. Allow to sit until the flour is of a paste-like consistency.

In a large skillet add oil and heat until very hot. Add as many chicken pieces as possible and brown the chicken on both sides. Turn down flame and cover skillet allowing chicken to cook for 30 minutes. Remove the cover and turn up flame again, cooking until chicken is crispy.

Drain the fried chicken on paper towels. Keep the already fried chicken in a slightly warm oven until ready. Fried chicken can be eaten alone, with french fries or potato wedges or with fresh bread rolls. As a side dish you can add potato salad and cole slaw.

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Greek-style Roast Chicken

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roast_chicken
Roast Chicken is always a favourite for a simple yet stylish dish to serve when entertaining.

There are many different ways the roast chicken can be prepared but it can be given a twist by adding Greek Yogurt to the marinade. The yogurt helps the chicken retain its moisture while in the oven.

This recipe calls for 4 chicken breasts with the skin still on, salt, ground black pepper, to taste, 1 cup plain Greek non-fat yogurt, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, ¼ cup orange juice, 2 cloves garlic, and 3 tablespoons olive oil.

After seasoning the chicken breasts with salt and pepper, place them in a gallon sized re-sealable bag. Mix together the yogurt, cumin, smoked paprika, orange juice and garlic and pour into the bag with the chicken. Marinate chicken for at least an hour.

Preheat oven to 400 degrees. Over a medium flame, heat olive oil. Add chicken with the skin side down and cook for 2 minutes until chicken is golden brown. Place pan in oven and roast for 25-30 minutes until cooked.

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