Cooking – Page 2 – 11December IT Services

Paella

This one takes a bit of prep but the flavour pays off. Not the cheapest dish, so wheel it out for a special occasion

750g seafood cocktail
3 chicken thighs, boned & cut into bitesize pieces
200g bite sized pork cubes
3 tablespoons olive oil
3 cloves garlic
1 bay leaf
Half tsp paprika

1 finely chopped small onion
2 green peppers – in strips
2 chopped large tomatoes
500g easy cook short grain rice
1250ml hot or boiling liquid
Half tsp saffron
Salt & pepper

Brown two cloves garlic and the bay leaf over a high heat in half the oil. Remove and set aside.
Brown the chicken and and pork and set aside.
Add the onion and pepper and cook for a few minutes.
Add the tomatoes and the remaining oil and cook over a high heat.
Add the rice and cook for a few more minutes, stirring regularly.
For the liquid, use stock from bones, seafood trimmings etc, and/or a Knorr stock cube. Add now, with the chicken and pork and continue to cook on a high heat.
Crush or blend the fried garlic and bay leaf with the saffron, paprika and the remaining clove of (raw) garlic. Add to the paella and season to taste.
Stir well.
Turn down the heat and simmer until the rice is cooked.
Remove from the heat and allow to sit for 10 minutes before serving.

Spicy Rice

Another convenient and filling one pot dish. Not too expensive, once you have a stock of spices

8oz/225g minced lamb/beef
1 onion, chopped
1 clove of garlic
2 sticks celery
1 green pepper
2 tsp thyme
2 tsp oregano
2 tsp paprika
1 tsp cumin
1 tbsp tomato puree
100g white rice, rinsed
Half pint stock
Quarter tsp Tabasco sauce
Pinch cayenne
Salt and pepper
Fry mince, onion, garlic, celery and pepper until browned. Add herbs & spices and cook for 2 minutes

Add all remaining ingredients, bring to the boil, cover and simmer for 20 minutes.

Parsnip & Pear Soup

I have no idea why this is on the list, but I had it once and it must have been delicious…

1 oz butter
12 oz parsnips
1 onion, chopped
2 large Conference pears, peeled cored and chopped.
1 pint light stock
Half pint milk
Salt and pepper
Chopped parsley, to garnish
Melt the butter in a large saucepan on the hotplate.

Add the parsnips, onion and pears and fry gently until the onion is transparent.

Add the stock and milk and bring slowly to the boil.

Season with salt and pepper, cover and simmer gently on the coolest part of the hotplate for approximately 20 – 30 mins, until the vegetables are tender.

Puree the soup in a blender or a food processor and check the seasoning.

Garnish with the chopped parsley and serve with oven baked croutons.

Stilton & Cauliflower Soup

This is delicious, especially in the winter months. Just remember that the stilton has a tendency to sink to the bottom, so keep stirring while eating

Half oz butter
1 onion, chopped
1 cauliflower broken into florets
1 pint light stock
1 bouquet garni
Salt and pepper
1 tablespoon cornflour
Half pint milk
4 oz blue Stilton, crumbled
Chopped parsley to garnish
Melt the butter in a pan, add the onion and fry until soft. Add the cauliflower, stock, bouquet garni and salt and pepper to taste. Bring to the boil, cover and simmer for 15 minutes; cool slightly.

Remove the bouquet garni. Sieve or process in an electric blender until smooth.

Blend the cornflour with 2 tablespoons of the milk. Add to the puree with the remaining milk. Bring to the boil again, stirring.

Remove from the heat and stir in the cheese.

Pour into warmed individual soup bowls and garnish with parsley. Serve immediately.