Chicken & chorizo paella

Ingredients
2 cloves of garlic
1 onion
1 carrot
½ a bunch of fresh flat-leaf parsley , (15g)
70 g quality chorizo
2 free-range chicken thighs , skin off, bone out
olive oil
1 teaspoon sweet smoked paprika
1 red pepper
1 tablespoon tomato purée
1 organic chicken stock cube
300 g paella rice
100 g frozen peas
200 g frozen peeled cooked prawns , from sustainable sources
1 lemon

Method

  1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
  2. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
    Deseed and chop the pepper, then add to the pan for a further 5 minutes.
  3. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
  4. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
  5. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
  6. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

 

Jamie Oliver’s chicken and chorizo paella recipe is a tasty, humble great-value expression of paella. Enjoy!

Source: Chicken & chorizo paella | Rice recipes | Jamie Oliver

Food Safari’s paella | Seafood recipes | Spanish food | SBS Food

Ingredients

  • 2red capsicums, 1 left whole, 1 finely chopped
  • 10saffron threads
  • salt
  • 3 tbspolive oil
  • 1onion, finely chopped
  • 2garlic cloves, crushed
  • 1large tomato, peeled and finely chopped
  • 300 gchicken breast or thigh fillets, diced
  • 200 gsquid, diced
  • 300 gcalasparra rice
  • 750 mlfish stock
  • 3 tspSpanish smoked paprika
  • 4large green prawns
  • 1blue swimmer crab, halved
  • 8mussels
  • 12pippies
  • 200 gpeas
  • ⅓ cupchopped flat-leaf parsley

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 180ºC. Roast the whole capsicum on a baking tray until blistered, then peel it, discard the seeds and tear the flesh into thin strips. Set aside.

Grind the saffron with some salt in a mortar.

Heat the oil in a large paella pan (or frying pan) over medium heat. Add the onion, garlic, tomato, fresh capsicum, chicken, squid and rice and stir for 1 minute. Add the stock, paprika and crushed saffron, stir for the last time and bring to the boil. When the stock boils and the grains begin to swell, lay the prawns and crab on top. Cook over medium heat for about 10 minutes until the stock has reduced enough that you can see the rice underneath. Push the mussels and pippies into the rice and cook until their shells open. Scatter with the peas, strips of roasted capsicum and parsley and cook for another 5 minutes over low heat.

 

Note
• The perfect time to add the seafood to paella is when enough of the stock has been absorbed to allow the rice to be seen.
• Do not stir the paella during main cooking.

 

Source: Food Safari’s paella | Seafood recipes | Spanish food | SBS Food

Chinese Pineapple Chicken

Chinese Pineapple Chicken

I call this dish Pineapple chicken. It’s similar to lemon chicken, or sweet and sour chicken sans red food coloring. Once you make it you’ll be surprised how easy it is to mimic Chinese take-out food. Except I think it tastes fresher and a bit […]

PINEAPPLE CHICKEN

(makes 4 servings)

Ingredients for Chicken:

2 chicken breasts
2 Tbsp. soy sauce
1 tsp. sesame oil
1 egg
1/4 tsp. pepper
3 Tbsp. flour
3 Tbsp cornstarch
corn or canola oil for frying

Ingredients for Sauce:

1 cup pineapple chunks
1 cup pineapple juice
1/4 c. brown sugar
1 Tbsp. cornstarch + 1 Tbsp. water
1 Tbsp. soy sauce

Directions:

1) In a bowl, cut 2 chicken breasts into chunks. Add soy sauce, sesame oil, pepper and egg. Cover and let marinate in fridge for at least 2 hours.

2) Add flour and cornstarch to chicken to create a thick batter. Heat oil in large frying pan on medium high heat. Add chicken and fry until chicken is browned, turning if necessary. Remove chicken from oil onto plate lined with paper towels.

3) In a medium saucepan, combine pineapples and pineapple juice. Bring to a boil then add brown sugar and soy sauce, and simmer for 5 minutes.

4) In a small bowl, mix cornstarch and water into a paste. Pour into sauce and stir until thick enough to coat a spoon. Pour chicken pieces into saucepan and mix until thoroughly coated. Serve with steamed white rice.

Source: Chinese Pineapple Chicken – Soupbelly

Italian Roasted Potatoes | Easy Delicious Recipes

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Italian Roasted Potatoes Recipe

Serve 3 | Prep Time: 5 Minutes | Cook Time: 15 Minutes

Ingredients:

1 lb baby potatoes
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon bottled Italian seasoning
1/4 teaspoon salt or to taste
2 dashes paprika
1/3 cup shredded Parmesan cheese
1 teaspoon chopped parsley leaves
2 tablespoons unsalted butter, cut into small cubes

Method:

Preheat the oven to 400F. Clean and rinse the baby potatoes, drain and cut into halves.

Heat up an oven-safe skillet (cast-iron preferred) and add the olive oil. Add the potatoes and cook until the surface turns crispy. Turn over the cook the skin side until nicely browned. Push the potatoes to one side and saute the garlic, follow by the Italian seasoning, salt and paprika, stir to combine well. Turn off the heat and sprinkle the cheese and parsley on top of the potatoes. Transfer the skillet into the oven, roast for 15 minutes. Add the butter cubes on top of the potatoes, serve immediately.

Cook’s Note:

I used extremely small baby potatoes. If you have bigger potatoes, roast for 20 minutes or until cooked. You may also roast the potatoes right away in the oven. Just combine the olive oil, garlic, potatoes, Italian seasoning, salt and paprika with the potatoes and follow the remaining steps. Roast for 20 minutes.
Source: Italian Roasted Potatoes | Easy Delicious Recipes

Hot Cross Buns | Harris Farm Markets

These hot cross buns are absolutely incredible fresh out of the oven. You can keep them overnight & they will still be great. If eating over a few days, toast.

INGREDIENTS

White Paste:

Glaze:

  • ½ cup sugar
  • ½ cup water

METHOD

  1. Warm the milk in a small pot until lukewarm. Remove from the stove top and add the sugar and the yeast. After approximately 5 minutes the mixture should have become thick and frothy (See note below).
  2. Meanwhile, melt the butter in a small pot and set aside.
  3. In a large bowl add the sifted flour, spices, fresh ginger and salt then whisk or mix all these ingredients together until evenly spread out then add the melted butter, the egg, the yeast mixture and using a fork mix all of these ingredients together until roughly combined.
  4. Place the dough mixture out onto a lightly floured surface and knead for 10 minutes. Once the dough is kneaded place into a floured bowl and cover with glad wrap and place into a warm place for 1 hour or until it’s doubled in size.
  5. After the dough has doubled in size, remove from the bowl and place onto a floured surface. Punch it down once, add the sultanas or raisins and knead for 2 minutes.
  6. Divide the dough into 12 similar sized shapes. Using your hands roll each piece into a bun, making sure they are all as even as possible.
  7. Place each bun onto a tray with greased baking paper side by side touching each other (they will help each other rise). Cover with a kitchen towel or plastic wrap for approximately 30 minutes – allowing for the buns to rise again.
  8. Preheat the oven to 190 degrees while the buns are rising.
  9. Once the buns have expanded in size again, prepare your white paste mixture by mixing the flour with water, adding more water if necessary to create a thick paste. Transfer this paste into a piping bag or into a snap lock bag and cut a small hole in the corner. Pipe crosses over the hot cross buns (see note below).
  10. Place into the oven for 25 minutes or until the buns are golden brown.
  11. Prepare sugar glaze by melting the sugar in some water, adding more sugar if you like a thicker glaze.
  12. Remove the buns from the oven, and using a brush glaze the buns with the sugar glaze – they will become nice and glossy.
  13. Serve with butter and enjoy fresh!

Notes:

  • When making the milk and yeast mixture be sure to only add the yeast to lukewarm milk, if the milk is too hot, the yeast will not activate correctly and the dough will not expand.
  • When piping the mixture rather than piping crosses on each individual bun a good trick is to just continue the piping over all the buns in line so the crosses are even.

 

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.

Source: Hot Cross Buns | Harris Farm Markets

Best Chicken Carbonara Recipe – How to Make Chicken Carbonara

This creamy pasta is #dinnergoals.

TOTAL TIME:
PREP:
LEVEL: EASY
SERVES: 4

INGREDIENTS

  • 12 oz. fettuccine
  • 4 slices bacon
  • 3 cloves garlic, minced
  • 1/2 lb. boneless skinless chicken breasts, cut into strips
  • kosher salt
  • Freshly ground black pepper
  • 4 large eggs, beaten
  • 3/4 c. freshly grated Parmesan, plus more for garnish
  • 1/3 c. freshly chopped parsley, plus more for garnish

DIRECTIONS

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.
  3. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.
  4. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.
  5. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.
  6. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)
  7. Garnish with Parmesan and parsley and serve immediately.

Source: Best Chicken Carbonara Recipe – How to Make Chicken Carbonara

Chinese Barbecue Pork (Char Siu Pork) | RecipeTin Eats

Char Siu Pork (Chinese BBQ Pork) is SO easy to make at home in the oven! The key is the Char Siu marinade that’s also used as the glaze.

 

Ingredients
Marinade
  • ¾ tbsp sugar, brown or white (Note 1)
  • 1½ tbsp honey
  • 1½ tbsp hoisin sauce
  • 1 tsp oyster sauce (not critical)
  • 1 tbsp light soy sauce (Note 1)
  • ½ tbs soy sauce (normal all purpose soy sauce) (Note 1)
  • ½ tsp five spice powder (Note 2)
  • ½ tsp sesame oil (not critical)
  • 1 tbsp oil (Note 3)
  • Few drops red food colouring, optional (Note 4)
Pork
  • 1 lb / 500g pork tenderloin (Note 5)
  • 1 tbsp honey
    Chinese Barbecue Pork | Char Siu
    Prep time
    Cook time
    Total time
    Your favourite Chinese barbecue pork made at home! It is so easy to make and aside from the deep charcoal flavour you get from slow cooking pork over charcoals, it tastes just like what you get from the Chinese barbecue shops! I’ve made notes where you can make substitutions so you can make this using what you prefer or have on hand. Because there are so many subtle flavour combinations you can do, you can interchange and adjust but still achieve a very similar flavour, so I’ve provided some notes on what you can swap around. This marinade is also fantastic for baked chicken. Follow the recipe directions, just bake it for longer as chicken takes longer to cook.
    Author: Nagi | RecipeTin Eats
    Recipe type: Roast
    Cuisine: Chinese
    Serves: 4
    Ingredients
    Marinade
    • ¾ tbsp sugar, brown or white (Note 1)
    • 1½ tbsp honey
    • 1½ tbsp hoisin sauce
    • 1 tsp oyster sauce (not critical)
    • 1 tbsp light soy sauce (Note 1)
    • ½ tbs soy sauce (normal all purpose soy sauce) (Note 1)
    • ½ tsp five spice powder (Note 2)
    • ½ tsp sesame oil (not critical)
    • 1 tbsp oil (Note 3)
    • Few drops red food colouring, optional (Note 4)
    Pork
    • 1 lb / 500g pork tenderloin (Note 5)
    • 1 tbsp honey
    Instructions
    1. Place the Marinade ingredients in a small saucepan and bring to simmer for just 30 seconds, then set aside to cool.
    2. Place the pork and Marinade in a ziplock bag. Remove as much air as possible, then massage it so the marinade is all over the Pork. Place in the fridge and marinate for at least 3 hours, preferably overnight (up to 24 hours).
    To Roast
    1. Take the pork out of the fridge and bring it to room temperature.
    2. Preheat oven to 180C/350F. Line a baking tray with foil or baking/parchment paper and place a rack on top (rack is recommended but not critical).
    3. Remove pork from the marinade, save Marinade.
    4. Mix 1 tbsp honey into Marinade.
    5. Place the pork on the rack and tuck the thin end of the the tenderloin underneath so the whole piece is roughly the same thickness.
    6. Roast for 25 minutes or until the internal temperature is 145 – 160F/ 65 – 70C. Around halfway through roasting, baste generously with the reserved Marinade. Sort of dab it on so you get as much Marinade on the pork as possible – this is key for getting the thick, glossy glaze.
    7. When the pork is cooked, switch the oven to the broiler/grill. Baste the pork very generously with the remaining Marinade (again, dab rather than brush it on), then broil/grill the pork until it is nicely charred and caramelised – around 2 to 3 minutes. Baste at least twice during broiling/grilling – preferably more. It’s the key to the thick glaze.
    8. Allow to rest for 10 minutes before slicing.
    9. Serve with rice and steamed Chinese greens. It is also great to serve on noodle soups, or chopped up inside Chinese pancakes or steamed buns.
    Notes
    1. You can substitute all the sugar + light + ordinary soy sauce for 1½ tbsp of kecap manis (Indonesian soy sauce) or Chinese sweet soy sauce.

    If you don’t have light soy sauce, you can just substitute with ordinary soy sauce.

    2. You can get Chinese five spice powder (a mix of spices) in the herb and spice section of supermarkets and it isn’t any more expensive than other spices. You can substitute the Chinese five spice powder with 2 tsp extra hoisin sauce BUT you should reduce the sugar to ¼ tsp, otherwise it will be too sweet.

    3. The oil is only required if you are using pork tenderloin or another in cut of pork. Because the meat itself does not have enough fat to create that thick sticky glaze.

    4. The red food colouring is to make the pork red, like you get at the Chinese barbecue shop. This is purely optional.

    5. I used pork tenderloin because it is a personal preference as I like how tender the meat is. It is traditionally made with pork neck or shoulder, both of which I use more for slow cooking. You can use either of those, just cut them into strips ALONG the grain (so when you slice to serve, you are cutting at a 90 degrees angle to the grain) around the thickness of pork tenderloin and then follow the recipe directions.

    Some people also make this using pork belly but I find that too oily for my taste for this particular recipe.

    The pork I used was Murray Valley Pork, a high quality Australian pork only available from butchers. For recipes like this using lean cuts of meat, investing in a good piece of pork is totally worth it.

    Recipe by RecipeTin Eats at http://www.recipetineats.com/chinese-barbecue-pork-char-siu/

Source: Chinese Barbecue Pork (Char Siu Pork) | RecipeTin Eats

Char Siu (Chinese BBQ Pork) in Pressure Cooker Recipe


Char Siu (Chinese BBQ Pork) in Pressure Cooker

Recipe type: Appetizer, Dinner, Lunch, Main Course, Meat Cuisine: Chinese
Prep time: 10 mins Cook time: 45 mins Total time: 55 mins
Serves: 2 4
Char Siu (Chinese BBQ Pork) in Pressure Cooker

Make this moist & super tender Char Siu Chinese BBQ Pork with the pressure cooker at home. The
sweet & savory flavors will make you scream for more! You may serve this Char Siu over rice or
noodles.
Ingredients
1 pound pork butt meat, split the longer side in half
3 tablespoons honey
2 tablespoons light soy sauce
1 cup water
A pinch Kosher salt to season

Marinade
1 tablespoon chu hou paste 柱侯醬
2 cubes Chinese fermented red bean curd 南乳
3 tablespoons char siu sauce (Chinese BBQ sauce) 叉燒醬
½ teaspoon sesame oil
2 tablespoons Shaoxing wine
1 teaspoon garlic powder
1 tablespoon light soy sauce
Instructions

  1. Marinate the pork: Use a fork to poke lots of holes all over the pork as deep as your fork
    allows. Marinate the pork for 30 minutes to 2 hours in a ziploc bag with air squeezed out.
    Remove the pork and marinade from the bag. Pour 1 cup of water into the Ziploc bag and mix it
    with the remaining marinade sticking onto the bag.
  2. Pressure cook the pork: Pour the marinade mixture into the pressure cooker, then place the
    marinated pork butt meat in the pressure cooker on a steamer basket. Season the marinated
    pork with a pinch of kosher salt on both sides. Close lid and cook at high pressure for 18
    minutes, then 12 minutes natural release.
  3. Brush the pork: Mix 2 tablespoons of light soy sauce with honey in a small bowl. This sauce is
    to give some killer sweetness and color to the outer layer of the pork butt meat. Brush this
    honey sauce generously onto the pork butt meat.
  4. Place pork in oven: Preheat oven to 450°F. Place pork in oven and cook for roughly 4 6
    minutes per side until the honey sauce on both sides are browned with some black bits.
  5. Serve: Serve the char siu with rice or noodles and the leftover honey sauce on the side.

Source: Char Siu (Chinese BBQ Pork) in Pressure Cooker Recipe