Paella - Spanish I've had lots of hits and misses with this Spanish classic, adding ridiculous, overwhelming amounts of saffron to try getting it as yellow as it is in Spain. Then I found out the Spanish sometimes use colouring! So, here at last is the Delia paella – easy, no fuss, and the good thing is it serves six people as a complete meal, needing no accompaniment. Serves 6 This recipe is taken from How to Cook Book Two. Once you have peeled, chopped, prepared and assembled everything, heat the oil in the pan over a fairly high heat. Next add the onion, pepper and chorizo and fry these over a medium heat for 6-8 minutes, or until they're nicely tinged brown at the edges. Next, bring everything up to a gentle simmer, turn the heat down and cook, uncovered, for 10 minutes. Next, return the chicken, along with the prawns and peas, to the pan and continue to simmer for 15-20 minutes, or until the rice is cooked, adding a little more hot liquid if you think it's necessary.
chicken fajitas with homemade guacamole & salsa Method A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn't recommend adding extra oil to a hot pan, but in this case it's good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny. Put your griddle pan on a high heat. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Finely chop your chilli. Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Warm your tortillas up in a microwave or a warm dry frying pan. Nutritional Information Amount per serving:
Monday Night Tenderstem and Chicken Peanut Noodles by (Broccoli, Chicken) Ingredients View the great selection of wines we've chosen to complement this recipe. Hide this message 2 tbsp vegetable oil200g Tenderstem, stems cut in half1 red pepper, deseeded & Cutting a larger piece of food into even pieces or strips. Use imperial measurements Method How to make Monday Night Tenderstem and Chicken Peanut Noodles In a wok or large frying pan heat the oil until hot. Add the cooked chicken, garlic, chili and ginger and fry for a further 2 minutes. In a small bowl mix the peanut butter and soy sauce together, then pour into the wok, stirring well to coat everything. Stir through the cooked noodles and serve immediately. Recipe courtesy of Tenderstem Broccoli
British Pork Recipes: Perfect Roast Pork Recipe Roast Pork is, like Roast Beef, an intrinsic part of a Sunday Roast, though there is no reason to not eat the meat any other day. A perfect roast pork should have lovely moist, evenly cooked meat surrounded by crisp, sharp crackling. The crackling can be either left on the meat of removed at the end of cooking and served separately. I prefer to use outdoor, free range pork as this will have a good thick layer of fat. A good layer of fat under the skin is imperative to keeping the meat moist during cooking and also adds flavour to the finished roast, as the fat renders down during cooking there's no need to worry. If you buy a large joint of pork, don't worry, adjust the cooking times to suit the size (see below) and you can never have too much left over pork to make delicious sandwiches for lunch the next day. Read My Tips and Hints for Cooking Perfect Roast Pork Prep Time: 10 minutes Cook Time: 1 hour, 40 minutes Total Time: 1 hour, 50 minutes Ingredients: Preparation:
Real Food - Fruity pork kebabs with chilli BBQ sauce Take each piece of fruit and wrap a bacon rasher around it. Then using metal skewers thread each of the pieces of fruit plus 2 cubes of meat onto each skewer. Brush with oil. Meanwhile heat the BBQ and make sure the coals are hot and ‘grey' before you start cooking. Alternatively if it starts to rain pre-heat the grill. Cook for about 15 minutes until browned and meat cooked through. To make the chilli BBQ sauce Heat oil in a small pan and add the onion, apple and chilli, cooking until softened. Serve kebabs with the BBQ dipping sauce and lots of fruity slaw. See more pork recipes
22 recipe ideas for leftover rice | Lifeandstyle For a foodstuff that is consumed by half the world's population, in the west, we seem to value it so lightly. Of all the rice cooked at home in the UK, we throw away a staggering 40,000 tonnes every year, according to WRAP's Household Food and Drink Waste in the United Kingdom 2012 report. The statistics from other countries aren't any better. The US Department of Agriculture estimates that about a third of rice bought by consumers is thrown out. And to add to this appalling waste of a valuable food staple, there is a massive environmental impact in terms of water wasted too. Having said that, I don't think I have ever cooked the exact amount of rice I need. The advice on looking after rice is that it should be cooled as quickly as possible after cooking before storing in the fridge. The recipes I have chosen to include are made with basmati rice. 1. Serves 4 (as a side salad) Blend all the sambal belachan ingredients together to form a paste. Heat the oil in a small frying pan. 2. 3. 4.
Filipino Adobo Chicken In the Philippines, adobo refers to the process of stewing chicken or pork in vinegar and a soy based sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat. My friend Liren of Kitchen Confidante was so gracious to share her family recipe with me, which I slightly modified to reduce the fat. I served this over brown basmati rice which made this a complete meal. It's recommended marinating this overnight but if you're pressed for time, at least one hour before cooking. I always use dark meat when making stew; legs and thighs both work well. I hope you all enjoyed your Thanksgiving and didn't eat too much! Filipino Adobo ChickenAdapted from Kitchen Confidante Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 drumsticks • Old Points: 4 pts • Points+: 4 pts Calories: 174.8 • Fat: 4.3 g • Protein: 27.2 g • Carb: 5.0 g • Fiber: 0.5 g Ingredients:
Potato, brie and thyme pizza If you fancy a quick and easy, and comforting supper, try this potato and brie pizza, ready in 30 minutes. Triday night might no longer be pizza night! if you’ve got a bit more time, make your own pizza bases, or pick up a pizza base or ciabatta mix, widely available in supermarkets. What’s your favourite pizza topping? 30 minutes Serves 2 EASY pizza base mix 290g packolive oilgarlic 1 clove, thinly slicedcharlotte or other salad potatoes 250g, thinly slicedred onion 1, thinly slicedbrie 150g, thinly slicedthyme 3 sprigs, leaves stripped Heat the oven to 220C/fan 200c/gas 7. Toss the garlic, potatoes and onion with a splash of oil and season, then divide between the pizzas. Arrange the brie on the pizzas and sprinkle with thyme.
Easy Barbecued Ribs I’ve never cooked ribs before. It’s something I’ve left to the pros, like my favourite, favourite, favourite BBQ joint, Boneheads BBQ. When we were out shopping Thursday night though, there was a pretty good deal on some small packs of pork back ribs, so I decided to give it a go. Friday morning, I remembered that there was a barbecue rib recipe in my new America’s Test Kitchen Slow Cooker Revolution cookbook and I knew it was going to be what I used. Like most good slow cooker recipes, this one does have a couple extra steps, but I loved that the extra steps were after the slow cooking, not before, because sometimes my cooking skills at 8 AM are not the sharpest. The original recipe is fairly large and should be made in a large oval slow cooker. Easy Barbecued Ribs In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Now comes the only stove/oven work involved, we need to reduce the sauce and then brown the ribs under the broiler. Enjoy!
Babyback Ribs I guess the good thing about ribs is that they’re generally too expensive to buy on a regular basis. It’s definitely splurge food, both from a calorie and a budget perspective. But here’s a hint–I never buy meat when I actually plan on eating it. I’ve had these ribs in my freezer for 2 months now; they’re normally $4.99 a pound at Kroger, but I got these for $2.99 a pound. This week, I just got brisket for $.97 a pound, even though I have no immediate brisket plans in my future. If you keep an eye on the sales, you can get the pricier cuts of meat for a great deal. I think one of the main complaints I’ve heard about ribs (other than the fact that people don’t like eating them straight off the bone) is that they’re fatty and tough. I really agonized about which order to post my recipes this week–my natural instinct was to save the big guns (ribs) for Friday and get the pansy grilled vegetables out of the way early in the week. Babyback RibsOur Best Bites 3 c. pineapple juice