Paella Valenciana

Sofregit is the most important thing about Paella, says Javier, who is from Valencia and is very very proud about making it properly.
Because Paella Valenciana can only be made one way, with only a few accepeted additions and perhaps substitutions. There are some things that must never be added. Pepper? No. Onions? No! Chorizo? Run for your life!!! Definitely NOT!!!

So what does goes in and how is it done?

Javier has eaten Paella Valenciana ever since he was born, every Sunday. Now he lives here in the UK, but keeps up the tradition as often as he can.  He has cooked many Paella's in his life and everyone, he says is slightly different. But the basic principles are the same and very strictly followed.

The Ingredients:

1 small Chicken, cut into pieces

1 Wild Rabbit, cut into pieces

7 Pork Ribs, chopped into pieces (I used a Meat Cleaver to chop through the bones. I would recommended getting a Butcher to do this if you haven't done it before)

10 Duck Filets

(These are the sort of meats that are accepted to go into this Paella. Snails are sometimes added. A mix is great or any combination of the above)

ca. 900g Paella Rice (no precise measurement as you will see later)

ca. 250ml Tomato Passata 

3 Garlic, cloves, chopped and left with the Tomato Passata (as they will go in together)

1 large Red Bell Pepper, cut into strips

a selection of green Beans, French Beans,  Runner Beans, Mange Tout, Broad Beans (that sort of thing)

Sweet Spanish Paprika (not the smoked one!)

Saffron ...... or this orange Food Colouring which is apparently ok to use. 

(I strongly disagree, but Javier says it's too expensive to use Saffron. Well my readers, what do you think? He is being so particular about this dish and then he is adding a Food Colouring? We must do something!!!! Should anyone have a spare couple of grams of Saffron laying around and would like to donate them to my flatmate, please let me know and it will be a worthwhile cause and greatly appreciated.)

Olive Oil for frying 

Water 

A few fresh sprigs of Rosemary

I also made a simple clear stock from the bones that where over after dividing the Chicken and Rabbit into the pieces and persuaded Javier that it should be added to the dish. Believe me, it took some persuading. Usually it should only be cold water. But since there was nothing 'foreign' in the stock, just the animals that are part of the dish, and I didn't want to waste any of their flavour, the stock was accepted. Phew!

So we put a suitable size Paella Pan onto its Burner and Olive Oil is added. Javier sprinkles the Oil with Salt. That is the sort of thing I could see myself doing for no particular reason, but I forgot to inquire why exactly he seasoned the Oil instead of the meat.

 

All the pieces of meat go in together and start to fry. Javier stirs and turns everything over continuously.

After about 10 minutes the meat is brown all over. At some point during this frying Javier added the sweet Paprika, I wasn't looking and missed it... 'Javi, how am I supposed to write your recipe when you do things secretly???' 

He pushes the meat towards the sides and adds the vegetables. I had to fish out the Mange Tout from the mix, like Cinderella, as it is too delicate to start cooking at this stage and will be added a bit later.

We have now reached the stage of the all important Sofregit. At the bottom of the pan all this stirring and frying creates a crust with all the little bits that get brown and caramelised and produce all the good flavour. He takes his time during this stage and I cautiously take a very close look, worried that it may get past the caramelised stage and start to burn. But when he adds the Tomatoes with the Garlic, the smell is just so amazingly delicious all my worries are gone and I am just swooning over the pan.

After a few more stirs and turns my wonderful stock goes in, followed by a lot of cold water. How much water? Well enough to cover the meat generously, I'd say. The dreaded food colouring is sprinkled over at this moment. You remember how I feel about it? Please consider checking your cupboards, we must get the boy some real Saffron!

Even Javier is impressed with colour that the stock and water has taken on now. All that 'sofreigiting' has payed off.

This stage is basically creating its own favourful stock and cooking the meat, so it will take about 30-40 minutes. During this time the stock will reduce to about 3 cm low, from the bottom of the pan. 

Oh and the Mange Tout also went in at this stage.

It is customary to ask the guests, friends or family who are eating, to come and taste the stock at this point, to decide if there is enough salt. When everyone is happy, the rice can go in.

The trick is to draw a line straight accross the middle of the pan with the rice, then distribute is gently all over, and then take the pan by it's handles and chimmy it around, so that all the rice is covering the bottom of the pan evenly. The little interfering me was quite sure it needed a bit more rice. So I sprinkled in a little more. Javier probably was rolling his eyes behind my back.

From now on the rice needs 11 minutes to cook. So check your watches everyone! Javi turns down all the burners to minimum. The Pan can now not be touched anymore. No more stirring, no more adding anything, not even water, because the other very important thing, is to create the famous and much desired crust on the bottom. The Socarrat. To achieve this the burners are turned back to high for just a few minutes at the end. With a keen nose you can hover over the pan and smell the toasty aroma, when it is done.

 As the rice was soaking up the water and it threatened to be going too dry too quickly, Javier took a couple of large wet cloth kitchen towels and covered the whole pan up with these, to stop the steam from escaping and help cook the rice. This little rescue method is not a mistake as such, but needn't have to be part of the making and was probably my fault as I had added that little bit of extra rice. I am including it here though, because I think it is a 'good tip to know'.

Just before serving a few sprigs of fresh Rosemary are placed around the Paella. The aroma and flavour that comes off from these is quite unexpectedly delicious.

The Paella is now served like this: 

The whole pan is placed on a wooden board in the middle of the table. Everyone gets a spoon and a side plate for the bones. Sitting around the pan, everyone literally eats from the same pan. Just start in your little corner and work your way towards the middle. I absolutely love this way of eating best about this whole dish.

Boat Chicken Noodle Soup

On a rainy, windy day like today, life on our boat needs some home comforts. I love my Chicken Noodle Soups in many shapes and forms. Here is a super easy but oh so satisfying recipe for my Boat Noodle Soup. 

Take 2 chicken thighs and cover with 500 ml water. Season with 3 pinches of sea salt and bring to a simmer. Cook gently for 30 minutes. Take the chicken thighs out and remove skin and bone. Then return to the broth. Now add 1 sliced garlic clove and 1deseeded and sliced red chilli. A couple of mushrooms and some bok choi go in and a nest of whole wheat Asian noodles. Cover and simmer for 3 more minutes. Flavour with a splash of Soy Sauce and enjoy this cuddle in a bowl.

Paella

I am so looking forward to returning to Barcelona in a week's time that I had to make one of the Spanish Classics, Paella, today, just to keep the excitement at bay.

It's actually not difficult to make at all and can be varied in many many ways to suit your taste buds.

My version includes Chicken, Prawns, Scallops and of course Chorizo. But I would happily use Rabbit and some Clams or Mussels as well.

I also added a few extra vegetables just to keep the calories low and the healthy high.

Here are my ingredients for 6 portions (10 Weightwatchers Points each):

300g Paella Rice

1 small Chicken

100g Chorizo, halved then sliced

100g raw shelled Prawns

80g mini Scallops

a handful of frozen Peas

a small bunch of Asparagus, cut into 1 inch length

a handful of Sugar snap peas

1 red Pepper, roughly chopped

1 red Onion, diced

2 garlic Cloves, sliced

a pinch of Saffron

a scattering of chopped parsley

1 Lemon cut into 6 wedges for garnish

Here is what I did with the Chicken. To make good use of the whole bird I first used the good meat for the dish, which I carefully cut off the chicken and then cut into largish chunks. The skin and bones I made into the Stock, with which I then cooked the Paella. Once ready I infused the Saffron in the Stock to give it a lovely color.

In a large pan fry the Chicken Pieces in a little olive oil, then remove them onto a plate. Next the Chorizo, Red Pepper, Onion and Garlic go in and everything get's tossed and sizzles for a little while. Measure the 300g of rice in a Measuring jug, so you know how much volume of stock to add. It takes about 1 1/2 times as much stock as rice. Which works out about 350ml ish.

So now the rice goes in with a little stir to absorb flavor and color, before the Chicken pieces rejoin the pan and 2/3 of the hot stock. If the stock is seasoned nicely then there is no need for extra salt. The Chorizo also helps  to flavor the Paella. Bring to a simmer, then cover and turn the heat to low.

After about 10 minutes gently stir in the green vegetables and the rest of the hot Stock. After 5 more minutes scatter the seafood on top, or better still place it decoratively.

Cover again and after 5 more minutes turn off the heat and leave the Paella to sit for yet another 5 minutes.

Arrange the Lemon Wedges around the side, sprinkle with the Parsley and serve in the Pan to your delighted guests.

I want to apologise for the lack of quality of my pictures. I cannot find my Camera cable, since moving house, so I'm using my Phone camera, which isn't my perfect idea of Photography. But it'll have to do until my cable is found.

Chicken Enchiladas

This recipe was not actually inspired by a Mexican trip, but rather while on a visit to a Floridian Supermarket. The influence is well known all over the southern parts of the United States, but I will for simplicities sake call it a Mexican recipe. Well, made by a German, so it's not really going to be like your mama used to make it, that's for sure. And this is my first time making Enchiladas and I love making new things.

The ingredients I have chosen can be substituted or left out or added to and played with. That's what I like about dishes like these. You make it your own with what you got on the day.

Ingredients:

6 Corn Tortillas (the smaller variety)

250g cooked chicken, diced

1 red Onion, diced

3-5 Garlic Cloves, chopped (mine came from the cavity of the chicken I had previously roasted)

3-5 green Chillies, chopped

1/2 tsp Cumin

1/2 tsp Cayenne Pepper

1/2 tsp Mexican Oregano

110g Pepper Jack Cheese, grated

500g Tomato Passata (sieved Tomatoes)

Salt, Pepper and a pinch of Sugar

Make the Enchilada Sauce by gently frying the Onion in a touch of Oil or use cooking Spray until the are translucent. Add the Garlic and green chillies and gently fry a little more, Add the Cumin, Cayenne and Oregano and the Tomato Passata. Bring to a simmer, cover and cook for a few minutes. 

Season to taste with Salt, Pepper and a pinch of Sugar.

Take half of the sauce plus 1/3 of the grated cheese and mix it with the Chicken. 

Depending on the type of Tortillas they may need to be pre-fried or dipped in a little of the sauce to make them softer and easier to handle. However mine had a lovely texture and I used them just as they were. 

Visually divide the Chicken mixture into 6 portions and spoon each of these onto a tortilla, roll it up and place it seam side down into a baking dish that fits them snugly.

Once all the Enchiladas are in place spoon over the remaining Sauce and sprinkle with cheese.

Bake in a 220C oven for about 20 minutes until the cheese is melted and turning golden and the sauce is bubbling all around. Serve garnished with some greenery and your choice of accompaniments. 

I love the spicy gooeyness of this dish. 

Next time I might add some creme fraiche to the chicken mixture to give the filling a creamy twang that separates it from the topping sauce.

My Recipe for East meets West Hot Wings

Every country I can think of uses chicken wings as a finger food, so making a recipe that is unique to one country would be impossible in my idea of cooking. That's why I mixed it up a bit with my East meets West Hot Wings. A few Asian ingredients meet some Caribbean Herbs and get tossed up with some world over Vegetables. Baked and not fried for a guilt free conscience and easy as 1-2-3 for smiles all around.

Ingredients:

8 -10 Chicken Wings

The Marinade:

Place these into a food processor and whizz:

1 Onion, roughly chopped

3 Garlic Cloves

5 cherry Tomatoes

4 red Birds Eye Chillies

1 tbs Thyme Leaves

Juice of 1 Lemon

1 tbs Brown Sugar

3 tbs Soy Sauce

1 tbs Dark Rum

Taste for balance between sweet, sour, spicy and salty.

Lay the Chickenwings into a baking dish in a single layer.

Spoon over the Marinade and let it do it's thing for about 5 hours.

Bake the Wings right in the baking dish, marinade and all, at 200C for about 1 hour, until cooked through and getting a few nice brown edges.

Turn them over every 15 minutes or so.

Serve on a bed of Salad Leaves and devour using your fingers of course!

Chicken Fricassee

This was one one of my favourite things to eat as a child. Kids love this!

Chicken to me is always comforting and the secret ingredient here are a few drops of Worcester Sauce,  which will  give it the certain je ne sais quoi.

Ingredients:

(serves many)

1 Chicken

2 Onions studded with 4 Cloves

2 Bay Leafes

10 Peppercorns

your finest Water

Worchester Sauce

1 Lemon

70g Butter

70g Flour

300ml Milk

700ml of the Chicken Broth

1 cup frozen Peas

Place the Chicken into a pot that fits it snugly.

Cover with Water and add the Onion, Bayleafes, Peppercorns and a good pinch of Sea Salt.

Bring to simmering point and cook gently for about an hour or until the chicken is cooked through.

Meanwhile make a roux with the flour and butter and stir in the Milk. Using a whisk smooth out any lumps. Measure out 700ml of the chicken cooking broth and whisk this into the sauce. Keep stirring until it comes back to a simmer, let it bubble until silky and smooth.

Take the chicken out and leave to cool enough to handle.

Pick all the meat off the Chicken and cut into chunky bits.

Stir the chicken into the Sauce and add the Peas.

Bring the Sauce back to a simmer before serving.

Season with the juice of 1 Lemon and a few drops of Worchester Sauce.

It's great with Rice, but I'm having some buttered new Potatoes with it today.
Enjoy!

Achiote Chicken and Black Bean Salad

Another fantastic ingredient I found in Mexico is Achiote Paste. It is the main flavouring for Cochinita Pibil, a dish that I discovered yet again at the Breakfast Buffet in our Hotel. It does seem that this is the perfect place for real local Food, as Restaurants are anything but Mexican at the Cancun Hotel Strip.
Cochinita Pibil is Pork coated in the Achiote Paste, wrapped in Banana Leaf and roasted in a firepit underground.

Achiote paste is made with Annato, a red seed from the Achiote Tree, that is used as a food colouring all over the world. Just check the cheese in your fridge. It probably has Annanto listed under the ingredients. Here it is used for it's deep and mysterious peppery flavour and is mixed with Oranges and Limes to make a smooth coating for meat.

I'm using this Paste today to give some chicken breasts a Mexican makeover.

Ingredients:
3 small Chicken Breasts (130g each)
1 tbs Achiote Paste (sold in block form)

Juice of 1/2 Orange

Juice of 1 Lime

1 Clementine, segmented and diced roughly

180g cooked Black Beans

5 Cherry Tomatoes, quartered
1/2 of each Red, Yellow and Green Bell Pepper, diced roughly

1 red Onion, diced

1 long red Chilli, diced

1/2 Lime (juice)

1 Garlic Clove, finely chopped

1 tsp Extra Virgin Olive Oil

Sea Salt and Black Pepper

Blend the Achiote Paste with the Orange and Lime Juice in a food processor until smooth. Marinate the Chicken breasts in this Paste for a few hours.

Spray the Peppers with cooking spray and place into a 200C oven. At the same time the Chicken breasts can join the oven in a separate tray. Roast both for 20 minutes.

After that cover the breasts with tinfoil and leave to rest while making the salad.

Simply combine the Tomatoes, Clementine, Onion, Chilli, Black Beans, Roasted Peppers, Garlic, Olive Oil and Lime Juice and season with Sea Salt and Pepper.
The Chicken can be served hot as it is or left to cool down. It's lovely either way.

Egyptian Chicken Molokeya

When we used to go to Sharm El Sheik I was looking to find a typically Egyptian Dish. In a small Supermarket I had an embarrassing moment where I dropped a spice Jar and the friendly store keepers came instantly to clean up the mess. While this was happening I was holding a bag of a dried green herb in my hand. I had no idea what it was but as I was standing there red faced, I decided maybe I will buy this bag, whatever it maybe. Turns out it is the main ingredient of a much loved dish in Egypt. 

Molokeya.

Here is the Recipe:

Quarter a small Chicken and place into a stock pot along with a quartered Onion, 1 tsp Peppercorns, 1 tsp Salt, 1 Cinnamon Stick and a sprig of Thyme.

Cover with cold Water, bring to a simmer and cook for 45 minutes.

Strain the Broth and measure out 1 litre.

Ingredients for the Molokeya

(serves 4)

1/2 Pack Yews Mallow (I got the dried one, but frozen would be prefered)

1tbs Coriander Seeds

4 Cloves Garlic, minced

2 tbs Olive Oil

1litre of the Chicken Broth

Toast the Coriander Seeds in a dry Pan, then grind in a Pestle and Mortar.

Take the Chicken Pieces out of the Stock and place on a roasting tray to be finished in the Oven.

Sprinkle with Sumak for an extra dimension.

Turn the Oven to high and brown the Chicken Pieces to a nice colour.

Return the Chicken Stock to the Pot and bring back to simmering point.

Add the Yews Mallow and with minimum stirring, then simmer for 20 minutes on the lowest of heats. (If it was frozen Yews Mallow it doesn't need simmering long)

Heat the Olive Oil with the ground Coriander and minced Garlic until it turns brown and sizzling but not burning.

Pour the Spice Oil into the Molokeya with a sizzling noise just before serving and stir once.

Serve the Molokeya in a bowl with Rice, Salad, the Chicken and a Lemon Wedge.

Spoon the Molokeya over the Rice and then squeeze the Lemon all over.

It is a very interesting taste and texture, unlike anything I have had before, but I can see how it has become so beloved even amongst men who don't like to eat their greens :-)

Poultry & Vegetable One Pot Biryani

I don't see myself a an expert in Indian Curries. It is a very complex cuisine, with combinations of many herbs and spices that marry up beautifully in the various dishes. What is a mystery to me is the 'Why' do these spices go together and not others. Which combinations make which Curry and well ... why? I understand the fresh fragrant Curries of South East Asia and have mastered them with joy.

Indian Cuisine is a mystery still, but that represents a challenge that I am embracing.

Here is my take on a Biryani. The most complicated dish, made easy.

Ingredients:

(serves 4 @ 11 WeightWatchers points)

The Curry Paste:

200g Yoghurt

1 tbs Tomato Paste

1 tsp Salt

1 tsp Black Pepper

1 tsp Ground Coriander

1 tsp Ground Cumin

1 tsp Chilli Powder

1 tsp Garam Massala

3 garlic Cloves, chopped

1 inch fresh Ginger, chopped

1 small Onion, chopped

Place all these ingredients into a food processor and blend into a paste. Or alternatively, make your life a little easier and use a good ready made Indian Curry Paste.

More Spices:

4 Cloves

4 Cardamon Pods

4 Cassia Bark Pieces

2 Bayleaves

2 Long red Chillies, sliced

A few Saffron Strands, soaked in 50 ml Milk

2 Large Onions, sliced

1 Chicken Breast, diced

275g Turkey Breast, diced
200g Basmati Rice

2 tbs Vegetable Oil

1 Leek, sliced

1/4 White Cabbage, sliced

A few Cherry Tomatoes

A few Strands of Chives, cut into 5mm length

Fresh Coriander

Heat the Oil in a heavy based Pot and fry the onions until browned. This is an important step and should take some time.

When nicely brown take the onions out of the pan and set aside.

Next add the Chicken and Turkey Pieces to the Pot and brown them lightly on all sides.

Add the Curry Paste next and let it sizzle while stirring around until it becomes fragrant.

Then add the Rice, Fried Onions, Whole Spices and Vegetables and combine everything lightly. Pour in 250 ml Chicken Stock and finally pour over the Saffron in Milk. Do not stir any more now, just give the pan a little shake to let everything settle.

Cover the Pot with a lid (or tin foil if it doesn't have a lid) and place in a preheated oven at 160C for 1 hour.

Before serving lightly mix the fresh Coriander and Chives under the Rice.

Boiled Egg Halves, Flaked Almonds, more Fried Onions and Raisins make a nice Topping when serving this Biryani on a large Platter or dish. I served mine with a fresh minty Cucumber Raita.
Bon Apetit!