Archive for the ‘Smoked Paprika’ Category

Pot-roasted pollock, chickpeas and chorizo (Tom Kerridge)

February 26, 2014

Serves 4–6
dried chickpeas 150g
sea salt flakes 4 tbsp
saffron pinch
pollock, 1 fillet (about 500g), skinned and pin bones removed
olive oil 100ml
garlic 2 cloves, grated
fresh red chillies 2, chopped; seeds and all
onions 2, finely chopped
cooking chorizos 4, cut into bite-size chunks
dried bay leaves 2
cinnamon stick 1
ground cumin 1 tsp
smoked paprika 1 tsp
chopped tomatoes 400g can
chicken stock 200ml
spinach leaves 400g
salt and pepper to taste

A day ahead, place the chickpeas in a large bowl with water to cover and leave to soak overnight.

The next day, drain the chickpeas and place them in a saucepan with fresh water to cover. Bring to the boil, skimming the surface as necessary. Reduce the heat to very low and leave them to simmer, uncovered, for 2 hours, or until the chickpeas are tender. Remove the pan from the heat and leave the chickpeas to cool in the water in the uncovered pan. They will expand in size.

Meanwhile, mix together the sea salt flakes and saffron. Place of piece of clingfilm large enough to wrap around the pollock on the work surface.

Sprinkle half the salt mix on to the clingfilm and place the pollock on top, then sprinkle the remaining salt mix over the fish and wrap in the clingfilm tightly. Place this parcel into the fridge for 1½ hours.

Heat the olive oil in a large flameproof casserole over a medium heat. Add garlic, red chillies and onions and fry, stirring occasionally, for 6-8 minutes until the onion has softened.

Add the chorizo to the pot and continue frying for a further 5 minutes so the red paprika-soaked oil comes out from the sausage. Stir in the bay leaves, cinnamon stick, cumin and paprika and fry, stirring, for a further 3-4 minutes.

Preheat the oven to 170C/gas mark 3. Drain the chickpeas and add them to the pot, then add the canned tomatoes and pour in the stock. Bring to the boil and put it in the oven for 45 minutes.

Remove the pan from the oven and taste the chickpeas. The sauce should have reduced a little and thickened. Add salt, if necessary.

Rinse the pollock thoroughly in running cold water.

Pat it dry and place on top of the chickpeas. Place the pot back into the oven for a further 15 minutes, or until the fish is cooked through and the flesh flakes easily.

Remove the pot from the oven. Gently take the fish from the pot and place it onto a large serving plate.

Stir the spinach into the hot chickpeas until it just wilts. Spoon this mix over and around the fish and serve immediately. Remember to take out the bay leaves and the cinnamon.

Paella (aldo Zilli)

December 16, 2013

Paella (aldo Zilli)

Slow-cooked chickpeas on toast with poached egg (Yotam Ottolenghi)

October 23, 2013

“I tested this dish on a group of card-carrying sceptics: “Five hours to cook beans on toast?” How could I possibly justify the time involved when the more famous variation on this theme can be on the table inside a couple of minutes? Each to their own, I say. These chickpeas are impossibly soft and yielding, and the flavour is rich and deep in a way that only slow cooking can bring about. (Please don’t be tempted to omit the salt: it keeps the skins intact and prevents the chickpeas from disintegrating.)

Notwithstanding the cooking time, this is really very low-maintenance comfort food. The chickpeas taste fantastic the next day, too, not to mention the day after that, so you might want to double the quantities and keep a batch in the fridge. I like it topped with a spoonful of Greek yogurt.”

Serves four.

220g medium-sized dried chickpeas, soaked overnight in lots of cold water with ½ tsp bicarbonate of soda
1 tbsp olive oil, plus 1 tbsp to serve
1 medium onion, peeled and roughly chopped
3 garlic cloves, peeled and crushed
1½ tsp tomato paste
¼ tsp cayenne pepper
¼ tsp smoked paprika
2 small red peppers, roughly chopped into 0.5cm dice
Salt and black pepper
1 beef tomato, peeled and roughly chopped
½ tsp caster sugar

To serve
4 slices sourdough, brushed with olive oil and grilled on both sides
4 eggs, poached
1 tsp za’atar

Strain and rinse the chickpeas. Put a large saucepan on a high heat, add the chickpeas and cover with plenty of cold water. Bring to a boil, skim the surface, boil for five minutes, strain and set the chickpeas aside.

Put the oil, onion, garlic, tomato paste, cayenne, paprika and red peppers in a food processor, along with a teaspoon of salt and some black pepper, and blitz to a paste.

Wipe down the chickpea saucepan, return it to the stove on medium heat and add the paste. Fry for five minutes (there’s enough oil in the paste to allow for this), stirring occasionally, then add the tomato, sugar, chickpeas and 200ml water. Bring to a low simmer, cover and cook on a very low heat for four hours, stirring from time to time and adding water as needed to maintain a sauce-like consistency. Remove the lid and cook for a final hour: the sauce needs to thicken without the chickpeas becoming dry.

Put a slice of grilled sourdough on each plate, spoon over some chickpeas and top with a poached egg. Sprinkle over some za’atar and a dribble of oil, and serve hot.

Triple-coated fried chicken (Dan Lepard)

October 8, 2013

Serves 2
One large chicken, jointed and skinned, with the breast meat cut from the bone
2-3 litres neutral-flavoured frying oil, such as rapeseed or corn

For the marinade
1 garlic clove, peeled and crushed
75g low-fat yoghurt
2 tsp caster sugar
1 tsp salt

For the batter
1 medium egg
280ml beer
175g plain flour

For the seasoned flour
175g plain flour
25g cornflour
1 tsp salt
One batch spice mix

For a general “herb and spice” flavour, I use 1 tsp each of ground black and white peppers, smoked paprika, ginger, mustard, coriander, allspice, dried thyme and dill, plus a finely crumbled chicken stock cube.

For a 5-spice blend, use 5 tsp each of five‑spice powder, ground ginger and smoked paprika and 2-3 tbsp sesame seeds. Also, whisk 3 tbsp sesame oil through the batter.

For a garam masala blend, use 5 tsp each of garam masala, ground coriander and cumin, 2-3 tsp chilli powder and 2-3 tbsp nigella seeds.

1 Prepare the chicken a few hours beforehand, or the day before. For the marinade, mash the garlic and place in a bowl or container with the yoghurt, sugar and salt. With the meat on the bone, slash deeply into the flesh with a sharp knife so the marinade penetrates better. This will also help it to cook more easily. With the breast meat, slice it in half horizontally so it will fry quickly. Place all the meat in the marinade, toss well, cover and leave in the fridge till needed.

2 Whisk all the beer batter ingredients together until smooth. If necessary, thin the mixture with a little water before you use it, until it reaches the consistency of single cream. It should coat the chicken only very lightly.

3 Fill a saucepan with oil to a third of its height, then heat to about 175C/350F. Have a tray ready covered with layers of kitchen roll.

4 Have the batter ready in a bowl, and the seasoned flour on a plate or bowl. Take a chicken out of the marinade, coat in the flour, then dip in the batter, then back into the flour. Pat the flour on to the chicken well, then fry for about 3-5 minutes (chicken breast meat), 5-10 minutes (thigh or leg bone), or 10-12 minutes (whole leg thigh joint), allowing the oil temperature to drop toward 150C/300F on larger pieces of meat. Drain on the kitchen roll, checking the meat is cooked through to the bone. Either cut to check the juices run clear, or use a temperature probe to prod the deepest part of the joint, which should reach 70C/150F when cooked.

Chicken, chorizo and pepper pies (Felicity Cloake)

October 4, 2013

Makes 6

For the pastry

225g plain flour, plus extra to dust
A pinch of salt
1 teaspoon smoked paprika
175g cold butter
50ml iced water
Vegetable oil, to grease
1 egg, beaten with a little water and salt

For the filling

4 chicken thighs
1 celery stalk, chopped
1 carrot, chopped
1 bay leaf
4 peppercorns
2 tablespoons olive oil
½ onion, chopped
½ green pepper, deseeded and diced
½ red pepper, deseeded and diced
75g cured chorizo, skinned and diced
75g creme fraiche

Sift the flour, salt and paprika into a bowl, and grate in the butter. Rub in with your fingertips, then add enough water to make a dough that comes cleanly away from the bowl. Wrap in baking parchment and chill for 30 minutes.

Put the chicken thighs into a large pan with the celery, carrot, bay leaf and peppercorns and cover with cold water. Boil, then simmer until the chicken is cooked (20 –30 minutes). Remove the chicken and set aside to cool, then bring the liquid to the boil and cook until reduced by half to make a stock. Strain, discarding the vegetables.

Preheat the oven to 220C/gas mark 7. Cube the chicken, discarding skin and bones. Heat the oil to medium and add the onion and peppers. Cook for five minutes, until soft, then turn up the heat slightly, add the chorizo and sauté until it begins to crisp and release its oil. Stir in the chicken, followed by 50ml of stock and the creme fraiche.

Lightly oil a six-hole muffin tray. Roll out pastry on a floured surface to about 7mm. Using a 9cm cutter, cut six pastry circles to line the holes, and smaller lids. Divide the filling between the pies and brush the rims with egg wash. Put lids on, and press down with the back of a fork to seal well. Snip a small hole in each lid to let out steam, and brush the tops with egg wash. Bake for about 25 minutes, until golden.

Mexican Black Bean Burgers with Lime and Coriander (Jamie Oliver)

September 27, 2013

Mexican Black Bean Burgers with Lime and Coriander (Jamie Oliver)

Spicy Merguez Oven Chips with Yoghurt Dip (Hugh Fearnley Whittingstall)

September 27, 2013

Spicy Merguez Oven Chips with Yoghurt Dip (Hugh Fearnley Whittingstall)

Houmous with Toasted Pine Nuts

September 13, 2013

Houmous with Toasted Pine Nuts

Smoky Chorizo and Pepper Fusilli

March 19, 2013

Smoky Chorizo and Pepper Fusilli

Pork and Sweet Potato Casserole (Hugh Fearnley Whittingstall)

February 22, 2013

Pork and Sweet Potato Casserole (Hugh Fearnley Whittingstall)