I am a little bit tired... So will just go to the main point: the Spanish day.
Saffron and mixed vegetable soup: for 12
3 sticks of carrot
1/2 bunch celery
1 leek
1 onion
1 potato
1 handful forzen pea (god send!)
1 pinch of saffron
3 litre vegetable stock
200g spring green
garlic optional
Start with roughly chop the mirepoix (celery, carrot, onion, leek) (keep 1/2 stick of carrot, 4 sticks of celery, 1/2 onion, 1/2 leek). Saute them lot in the pan with 1 drop of oil. When they are golden colour, pour over the stock and saffron. Bring them to boil. Take a handblender to whiz them properly, you will get a thick soup base. Finely chopp the rest of mirepoix and spring green. Peel and cut the potato to small cubes. Drop the whole lot: mirepoix, pea, spring green, potato and garlic if you are using (finely mince them) into the soup. Cook for 10 minutes. That's it!
Grilled chicken thighs with chorizo:
1 pack chorizo, sliced
45 chicken thighs, trim off the fatty bits
In a pan, with 1 tbsp oil to cook 1/4 chorizo slices until the delicious red oil coming out of them. Slide in the about 10 pieces chicken thighs in the same pan ( you will need a big one). Cook till the chicken skin are browned all over. As you are cooking along, place those cooked 1/2 chicken thighs and 1/2 chorizo slices into a large baking dish. Bake for 45 minutes at 180 degree in the oven. Garnish with some chopped herbs (coriander, parsley..) don't forget to season those babes with salt and pepper, i put a large pinch of Paprika in as well.
Quick Spanish omelette:
10 eggs
1 red pepper
1 red onion medium size
1 medium size potato
garlic optional
Peel the potato then cube it. Cube the red pepper and red onion. In a non sticky pan,slowly cooking the pepper, onion and potato cubes till the potato is soft. Mince your garlic if you are using. Beat those 10 eggs together. Line a sheet of baking paper in a medium cake tin (20cm at least). Place the sauteed vegetables into the lined cake tin. Pour over the beatened eggs. Oven 190 degree, 25 minutes. Keep it in the warm place (on top of the oven) then portion them into however you like (I did them in cubes). Seasoning with salt and pepper.
Saffron and mixed vegetable soup: for 12
3 sticks of carrot
1/2 bunch celery
1 leek
1 onion
1 potato
1 handful forzen pea (god send!)
1 pinch of saffron
3 litre vegetable stock
200g spring green
garlic optional
Start with roughly chop the mirepoix (celery, carrot, onion, leek) (keep 1/2 stick of carrot, 4 sticks of celery, 1/2 onion, 1/2 leek). Saute them lot in the pan with 1 drop of oil. When they are golden colour, pour over the stock and saffron. Bring them to boil. Take a handblender to whiz them properly, you will get a thick soup base. Finely chopp the rest of mirepoix and spring green. Peel and cut the potato to small cubes. Drop the whole lot: mirepoix, pea, spring green, potato and garlic if you are using (finely mince them) into the soup. Cook for 10 minutes. That's it!
Grilled chicken thighs with chorizo:
1 pack chorizo, sliced
45 chicken thighs, trim off the fatty bits
In a pan, with 1 tbsp oil to cook 1/4 chorizo slices until the delicious red oil coming out of them. Slide in the about 10 pieces chicken thighs in the same pan ( you will need a big one). Cook till the chicken skin are browned all over. As you are cooking along, place those cooked 1/2 chicken thighs and 1/2 chorizo slices into a large baking dish. Bake for 45 minutes at 180 degree in the oven. Garnish with some chopped herbs (coriander, parsley..) don't forget to season those babes with salt and pepper, i put a large pinch of Paprika in as well.
Quick Spanish omelette:
10 eggs
1 red pepper
1 red onion medium size
1 medium size potato
garlic optional
Peel the potato then cube it. Cube the red pepper and red onion. In a non sticky pan,slowly cooking the pepper, onion and potato cubes till the potato is soft. Mince your garlic if you are using. Beat those 10 eggs together. Line a sheet of baking paper in a medium cake tin (20cm at least). Place the sauteed vegetables into the lined cake tin. Pour over the beatened eggs. Oven 190 degree, 25 minutes. Keep it in the warm place (on top of the oven) then portion them into however you like (I did them in cubes). Seasoning with salt and pepper.
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