Posts tagged in food

I am craving tapas

October 18, 2011

These tapas make the most of the chorizo’s smoky flavour. All they need is some bread, slices of Manchego cheese.

For the chorizo in red wine

  • 2 tbsp olive oil
  • 1 shallot, sliced
  • 1 garlic clove, finely chopped
  • 300g chorizo, cut diagonally into 2.5cm chunks
  • 2 fresh bay leaves
  • 200ml red wine

For the prawns with chorizo

  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 300g chorizo, cut diagonally into ½cm slices
  • pinch sea salt
  • 8 medium-sized prawns, shell on
  • 50ml dry sherry
  • 2-3 tbsp chopped fresh flatleaf parsley

 

Preparation method

  1. For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened.
  2. Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released.
  3. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo.
  4. For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes.
  5. Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink.
  6. Add the dry sherry and deglaze the pan.
  7. Tip into a serving dish and sprinkle over the parsley.
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One of my all time favourite dishes- Gambas pil pil

October 17, 2011

In English that’s Prawns peri-peri. This dish is spicy, garlicy and generally served with it’s juices sizzling and accompanied with warm bread. I wish I was eating this in Spain right now with some lovely Spanish red. 

  • 4 tbsp extra virgin Olive Oil
  • 3 garlic cloves, chopped
  • 2 chillies (hot or mild, to taste), deseeded, chopped
  • 1 tbsp smoked paprika (or if not available, standard paprika will do)
  • ½ onion, finely chopped
  • 300g king prawns- fresh/raw if possible but frozen ones that have a decent
  • 2 table spoons chopped parsley

Method

  • Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour.
  • Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes (If you are using raw prawns, add to the pan and cook until the prawns have turned dark pink ).
  • Add the chopped parsley
  • Serve with crusty bread to mop up the flavoursome juices
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October 6, 2011
becausefood: Mushroom and Thyme Risotto Serves 4 1 tbsp olive oil 350g chestnut mushroom, sliced 100g quinoa 1l hot vegetable stock 175g risotto rice handful thyme leaves handful grated parmesan, or vegetarian option 50g bag rocket, to serve Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked. Stir in the thyme leaves, then divide between 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves. Source.

becausefood:

Mushroom and Thyme Risotto Serves 4

  • 1 tbsp olive oil
  • 350g chestnut mushroom, sliced
  • 100g quinoa
  • 1l hot vegetable stock
  • 175g risotto rice
  • handful thyme leaves
  • handful grated parmesan, or vegetarian option
  • 50g bag rocket, to serve

Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.

Stir in the thyme leaves, then divide between 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves.

Source.

(via namastenamaste-deactivated20120)

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