Hello! I hope you are enjoying the spell of warm weather as much as I am. It is so nice to spend more time in the garden enjoying the longer evenings with family and friends. We have also spent more days on our boat and a recent trip to the Isle Of Wight was idyllic to celebrate our wedding anniversary, whilst there we discovered a fab restaurant called Forresters in Yarmouth, really worth a visit for for excellent good value food in lovely surroundings, thank you to Wade and Samuel for making our evening so pleasant, we shall be back!!
This months recipe takes us to sunny Spain with a traditional Paella, a great all in one pot dish for entertaining, the nice thing with this dish you can add your favourites using the base as a guide, so if you want more seafood just add more or perhaps try pork or rabbit instead of chicken, try drinking Tinto Verano translated as Summer red with it, red wine topped with fizzy lemon or soda with a wedge of lemon and lots of ice, similar to Sangria but not as potent! The locals drink this all the time in Spain worth remembering if in Spain for a refreshing cheap drink. I am still getting enquiries for my Andalucian cookery courses and for anybody that is interested you can call me on 07990966144 where i would be happy to answer any questions. meanwhile keep cooking and have fun!
Camelia xx
Tuesday, 7 July 2009
Paella Party!
This classical Spanish dish is native to the area around Valencia, where rice is grown extensively, but can be found all over Spain where each region has its own version and claims it to be the best!In Spain, you will often see paellas sizzling in the streets over an open flame at fiestas, romerias or family gatherings. It is an ideal outdoor food and just as good cold for picnics and outings.
The paella pan is a shallow, two-handled dish and can be bought in this country at most cookshops, a 40cm round pan will serve 8 people but a large frying pan will do the job equally as well. Try to use paella rice - Bomba or Calaparra found in local supermarkets, if not Uncle Ben’s is good. Don’t be tempted to use cheap rice as it tends to be too stodgy. My grandmother would never stir but would shake the pan to stop the rice sticking and a couple of drops of lemon juice prevents the rice becoming too sticky. If in doubt just add a little more water. It is important not to let the rice dry out.
What could be better for simple alfresco dining than a few jugs of Sangria some crusty bread and a sizzling paella?
Camelia xx
Paella
For 4 People (double for 8):
Ingredients
400grms boned and skinned chicken (thighs good for flavour) cut into 4cm cubes
400 grms firm white fish skinned cut into 4cm cubes
4 to 5 small cleaned squid tubes
400 grms peeled prawns
1 shell on king prawn per person
1ltr chicken stock
1 400 grm tin tomatoes
1 large onion chopped
4 garlic cloves chopped
Approx 10 shell on mussels (live)
1 green pepper chopped
110grms frozen peas
2 sachets of saffron powder or about 20 threads fresh strands
6 to 8 tblspns olive oil
300grms paella rice (Bomba or Calasparra) or Uncle Ben’s
Salt and pepper
Fresh lemons for garnish
Paella
For 4 People (double for 8):
Ingredients
400grms boned and skinned chicken (thighs good for flavour) cut into 4cm cubes
400 grms firm white fish skinned cut into 4cm cubes
4 to 5 small cleaned squid tubes
400 grms peeled prawns
1 shell on king prawn per person
1ltr chicken stock
1 400 grm tin tomatoes
1 large onion chopped
4 garlic cloves chopped
Approx 10 shell on mussels (live)
1 green pepper chopped
110grms frozen peas
2 sachets of saffron powder or about 20 threads fresh strands
6 to 8 tblspns olive oil
300grms paella rice (Bomba or Calasparra) or Uncle Ben’s
Salt and pepper
Fresh lemons for garnish
Method
1. Heat oil in pan and add the chicken slowly, cooking until well browned and nearly cooked.
2. Remove the chicken, add a little more oil if required and add the onion and pepper and cook slowly until soft and sweet.
3. Add the garlic and cook for 5 mins to soften.
4. Add the rice stirring to coat the vegetables. Up to this point can be done in advance, allow 20 to 25 mins to finish when required.
5. When you are ready add the hot stock, tomatoes, bring to the boil and add the saffron, fish, squid and peeled prawns, salt and pepper and bring to the boil for 5 mins then add the peas and place the mussels in the hot stock and decorate the top with the king prawns,
6. Let it slowly simmer on a low heat shaking the pan to prevent sticking for approx 15 mins adding more stock or water as required. The paella is ready when the rice has absorbed the liquid with just a little liquid left on top of the rice. Cover and let it stand to settle. Decorate with fresh lemons.
2. Remove the chicken, add a little more oil if required and add the onion and pepper and cook slowly until soft and sweet.
3. Add the garlic and cook for 5 mins to soften.
4. Add the rice stirring to coat the vegetables. Up to this point can be done in advance, allow 20 to 25 mins to finish when required.
5. When you are ready add the hot stock, tomatoes, bring to the boil and add the saffron, fish, squid and peeled prawns, salt and pepper and bring to the boil for 5 mins then add the peas and place the mussels in the hot stock and decorate the top with the king prawns,
6. Let it slowly simmer on a low heat shaking the pan to prevent sticking for approx 15 mins adding more stock or water as required. The paella is ready when the rice has absorbed the liquid with just a little liquid left on top of the rice. Cover and let it stand to settle. Decorate with fresh lemons.
Friday, 5 June 2009
Hello to you all!
Hope you are all able to enjoy this lovely weather which is a pleasant change. I have just returned from a few weeks in Spain where of course the sun shone every day and as usual I ate too much and am now regretting it as all my Summer clothes are a little tight! The cookery course at the hacienda will be great and our first one starts at the end of October so contact me if you are interested, its great all inclusive value and good for non cooks as well.
I have been busy since my return, I now cook every Weds for a luncheon club run by a local church and I cook for 60 people a two course meal!! Quite a challenge but enjoyable especially to see so many full tummies and smiley faces at the end!
This months recipe takes us to India, I love to cook Indian food and whilst in Kerala had several lessons from the locals who taught me the basics of Indian cuisine, in fact whilst in Spain I cooked Keralan fish curry for a group of artists who were a little apprehensive but were soon scraping their plates with naan bread! The tandoori recipe this month is nice anytime but especially good on the BBQ you can use the marinade for smaller pieces of chicken and when cold tastes delicious ......even in a sandwich or perhaps a pitta bread, and for all you slimmers something tasty and different.
Thank you for your comments as always its always nice to receive them. Happy sunbathing!
Cameliaxx
Hope you are all able to enjoy this lovely weather which is a pleasant change. I have just returned from a few weeks in Spain where of course the sun shone every day and as usual I ate too much and am now regretting it as all my Summer clothes are a little tight! The cookery course at the hacienda will be great and our first one starts at the end of October so contact me if you are interested, its great all inclusive value and good for non cooks as well.
I have been busy since my return, I now cook every Weds for a luncheon club run by a local church and I cook for 60 people a two course meal!! Quite a challenge but enjoyable especially to see so many full tummies and smiley faces at the end!
This months recipe takes us to India, I love to cook Indian food and whilst in Kerala had several lessons from the locals who taught me the basics of Indian cuisine, in fact whilst in Spain I cooked Keralan fish curry for a group of artists who were a little apprehensive but were soon scraping their plates with naan bread! The tandoori recipe this month is nice anytime but especially good on the BBQ you can use the marinade for smaller pieces of chicken and when cold tastes delicious ......even in a sandwich or perhaps a pitta bread, and for all you slimmers something tasty and different.
Thank you for your comments as always its always nice to receive them. Happy sunbathing!
Cameliaxx
Wednesday, 3 June 2009
Indian Summer
Indian cookery conjures up the idea of aromatic curries, warm fresh bread, refreshing chutneys and fluffy grains of rice. With regional divides in flavours, Indian cuisine is a culinary adventure. This month’s recipe is a classic Tandoori chicken, originating from the northern part of India, great on the barbie or cooked in the oven.The word tandoor means a traditional clay oven fired by charcoal and wood. Tandoori food uses little fat and gets its flavour from the marinade. This recipe has two marinades. Ask your butcher to joint your fresh chicken, if not buy the pieces ready jointed. This is a lovely fresh flavoured recipe complemented by the mint chutney, ideal for a summer’s eve.
Don’t forget I now have my own recipe blog at www.mags4dorset.co.uk online, where I am happy to answer any questions. It’s always lovely to receive your comments.
TANDOORI CHICKEN
Serves 4
Ingredients:
1 Fresh chicken, approx. 1.5 kg, skin removed and portioned into 2 breasts and 2 legs
First marinade:
1 tspn red chilli powder
1tspn salt
1 tbspn ginger- garlic paste (you can buy as paste or crush some fresh ginger and garlic
in a processor)
2 tbspn lemon juice
Mix together
Second marinade:
250grm thick plain yoghurt
1 tspn garam masala
100ml vegetable oil
1 tspn grnd cinnamon
1 tspn chilli powder
A pinch of red food colouring (optional)
1 tspn fresh lime juice
Mix together
Some oil and melted butter for basting
Serves 4
Ingredients:
1 Fresh chicken, approx. 1.5 kg, skin removed and portioned into 2 breasts and 2 legs
First marinade:
1 tspn red chilli powder
1tspn salt
1 tbspn ginger- garlic paste (you can buy as paste or crush some fresh ginger and garlic
in a processor)
2 tbspn lemon juice
Mix together
Second marinade:
250grm thick plain yoghurt
1 tspn garam masala
100ml vegetable oil
1 tspn grnd cinnamon
1 tspn chilli powder
A pinch of red food colouring (optional)
1 tspn fresh lime juice
Mix together
Some oil and melted butter for basting
Method:
1. Pre heat the oven to 200C/gas 6
2. Make 3 to 4 incisions on each piece of chicken without cutting all the way through.
3. Apply the first marinade and leave in the fridge for 20 minutes allowing the juices to drain.
4. Add the pieces to the second marinade, coating it well, and allow to stand in a cool place for at least 2 to 3 hours.
5. Meanwhile make the mint chutney as below.
6. Skewer the chicken pieces and if using an oven place on a baking tray and cook for 5 minutes, reduce the heat to 160C/gas 3 and cook for a further 15 minutes basting well with the oil/butter mix making sure the chicken is cooked right through.
7. If using a bbq cook for approximately 20 minutes basting and turning making sure the chicken is cooked right through. Or you could start in the oven and place on bbq for final 5 minutes.
8. Baste again and sprinkle with the lime juice just before serving.
Method:
1. Bring a small pan of water to the boil, add the mint leaves and return to the boil.
2. Drain the mint leaves and place into a bowl of iced water to refresh them, as quickly as possible, then drain again before placing in a food processor with all the other ingredients and blend until smooth
Serve with a salad of rocket leaves mixed with apple and fresh mango dressed with some oil and lemon juice, and perhaps some warm naan bread.
1. Pre heat the oven to 200C/gas 6
2. Make 3 to 4 incisions on each piece of chicken without cutting all the way through.
3. Apply the first marinade and leave in the fridge for 20 minutes allowing the juices to drain.
4. Add the pieces to the second marinade, coating it well, and allow to stand in a cool place for at least 2 to 3 hours.
5. Meanwhile make the mint chutney as below.
6. Skewer the chicken pieces and if using an oven place on a baking tray and cook for 5 minutes, reduce the heat to 160C/gas 3 and cook for a further 15 minutes basting well with the oil/butter mix making sure the chicken is cooked right through.
7. If using a bbq cook for approximately 20 minutes basting and turning making sure the chicken is cooked right through. Or you could start in the oven and place on bbq for final 5 minutes.
8. Baste again and sprinkle with the lime juice just before serving.
For the mint chutney (enough for 4)
100g fresh mint leaves
1 tbspn finely chopped red onion
1 tbspn lemon juice
1 green chilli, chopped and seeds removed
1 tspn salt
1/4 tbspn vegetable oil
2 tbspn Greek-style yoghurt
100g fresh mint leaves
1 tbspn finely chopped red onion
1 tbspn lemon juice
1 green chilli, chopped and seeds removed
1 tspn salt
1/4 tbspn vegetable oil
2 tbspn Greek-style yoghurt
Method:
1. Bring a small pan of water to the boil, add the mint leaves and return to the boil.
2. Drain the mint leaves and place into a bowl of iced water to refresh them, as quickly as possible, then drain again before placing in a food processor with all the other ingredients and blend until smooth
Serve with a salad of rocket leaves mixed with apple and fresh mango dressed with some oil and lemon juice, and perhaps some warm naan bread.
Friday, 1 May 2009
Exciting News!
Hello! Firstly I would like to share some news, I have been given the opportunity of hosting some cookery weeks throughout Autumn in Andalucia in A beautiful Hacienda, the weeks are for both cooks and non cooks and are designed to be fun with sightseeing and of course lots of good food and wine, if you are interested in joining me contact me on 07990966144 for further details.
I cant believe it is May already, I love this time of year and with the threat of warm weather on the way we can look forward to lots of alfresco eating and red wine! I have some really nice Summer recipes to share with you in the coming months. The nice part about doing these monthly recipes is I cook every one before going to print and my hubbie photographs the finished dish and of course gets to eat it so he is very happy.... Thank you Richard!
I hope you enjoy this months Asian delight very simple again, and of course you could add more dishes to make it a more formal meal.
Please dont forget to comment it is always nice for me to receive feedback good and bad. so get writing!! Meanwhile enjoy the warmer weather while it is here!
Cameliaxx
I cant believe it is May already, I love this time of year and with the threat of warm weather on the way we can look forward to lots of alfresco eating and red wine! I have some really nice Summer recipes to share with you in the coming months. The nice part about doing these monthly recipes is I cook every one before going to print and my hubbie photographs the finished dish and of course gets to eat it so he is very happy.... Thank you Richard!
I hope you enjoy this months Asian delight very simple again, and of course you could add more dishes to make it a more formal meal.
Please dont forget to comment it is always nice for me to receive feedback good and bad. so get writing!! Meanwhile enjoy the warmer weather while it is here!
Cameliaxx
A Tasty Asian Treat
The thing I love about Asian food is, it is designed for the shared table: a few dishes, a bowl of rice, some nice wine with good company - to me that makes good eating. I have put together a cheap simple menu ideal for a midweek supper or, with a few more dishes added, could be a more formal menu. Pork ribs are such good value, try to choose the smaller ones as they tend to be sweeter and more tender. The shaoshing wine can be bought in some supermarkets or in Asian stores. If you can’t find it, sherry is equally as good. Again all can be prepared in advance with little effort, especially good after a busy day, and for some reason there is something really wholesome about chewing bones and getting in a sticky mess. Enjoy! Sheng ti jian kung. (Good health).
Sticky Chinese Ribs:
Ingredients Serves 6
For the ribs:
2 x 1.3 kg rack of ribs
Black pepper
For the marinade:
4 cloves garlic finely chopped
2 tblspn ginger finely grated
250 ml soy sauce
125ml honey
3 tblspn shaoshing wine or sherry
1 tblspn Chinese five spice
125ml Hoi Sin sauce
To Serve:
2 tblspn coriander leaves
2 spring onions chopped on the diagonal
3 dried chillies split and chopped (optional)
Lime wedge quartered
Warm Rice Salad:
Ingredients:
300g jasmine or long grain rice
1 red pepper finely chopped
1 yellow pepper finely chopped
2 spring onions finely chopped on the diagonal (green bits as well)
1 tblspn toasted sesame oil
A few splashes of Tabasco
salt and pepper
Wilted Sesame Spinach:
Ingredients:
1 pack of young fresh spinach leaves
1 teaspn toasted sesame seeds
A splash of light soy sauce
A splash of sesame oil
Ingredients Serves 6
For the ribs:
2 x 1.3 kg rack of ribs
Black pepper
For the marinade:
4 cloves garlic finely chopped
2 tblspn ginger finely grated
250 ml soy sauce
125ml honey
3 tblspn shaoshing wine or sherry
1 tblspn Chinese five spice
125ml Hoi Sin sauce
To Serve:
2 tblspn coriander leaves
2 spring onions chopped on the diagonal
3 dried chillies split and chopped (optional)
Lime wedge quartered
Method:
1. Preheat the oven to 160C/gas 2. Put the ribs on a baking tray and season generously with salt and pepper. Roast for 1 hour, or until the ribs are tender.
2. While the ribs are in the oven, put the garlic, ginger, soy sauce, honey, wine, five-spice powder and Hoi Sin sauce in a small saucepan. Place the pan over a medium heat and cook the sauce for 15 minutes, stirring occasionally, until it has thickened.
3. Baste the ribs with the sauce and continue roasting for another 20 minutes.
4. Put the ribs on a chopping board, baste again with the sauce and cut into individual ribs.
5. Garnish with coriander, spring onions and chillies and accompany with lime wedges.
1. Preheat the oven to 160C/gas 2. Put the ribs on a baking tray and season generously with salt and pepper. Roast for 1 hour, or until the ribs are tender.
2. While the ribs are in the oven, put the garlic, ginger, soy sauce, honey, wine, five-spice powder and Hoi Sin sauce in a small saucepan. Place the pan over a medium heat and cook the sauce for 15 minutes, stirring occasionally, until it has thickened.
3. Baste the ribs with the sauce and continue roasting for another 20 minutes.
4. Put the ribs on a chopping board, baste again with the sauce and cut into individual ribs.
5. Garnish with coriander, spring onions and chillies and accompany with lime wedges.
Warm Rice Salad:
Ingredients:
300g jasmine or long grain rice
1 red pepper finely chopped
1 yellow pepper finely chopped
2 spring onions finely chopped on the diagonal (green bits as well)
1 tblspn toasted sesame oil
A few splashes of Tabasco
salt and pepper
Method:
Place the rice in a heavy based pan, add the water and a pinch of salt and bring to the boil.Cover with a tight fitting lid, reduce the heat to low and cook for approx 15 to 20 mins until all the water has gone and the rice is soft. Fluff up the rice and mix all the ingredients into the warm rice putting the oil and Tabasco in last. Check for seasoning
Place the rice in a heavy based pan, add the water and a pinch of salt and bring to the boil.Cover with a tight fitting lid, reduce the heat to low and cook for approx 15 to 20 mins until all the water has gone and the rice is soft. Fluff up the rice and mix all the ingredients into the warm rice putting the oil and Tabasco in last. Check for seasoning
Wilted Sesame Spinach:
Ingredients:
1 pack of young fresh spinach leaves
1 teaspn toasted sesame seeds
A splash of light soy sauce
A splash of sesame oil
Method:
Place a small amount of water into a large pan and bring to the boil. Add the whole bag of spinach for about 30 seconds just enough to wilt and drain well, carefully removing the liquid. Then toss in the sesame seeds, soy sauce and sesame oil.
Place a small amount of water into a large pan and bring to the boil. Add the whole bag of spinach for about 30 seconds just enough to wilt and drain well, carefully removing the liquid. Then toss in the sesame seeds, soy sauce and sesame oil.
Wednesday, 1 April 2009
The sweet smell of Spring
Hello!
At last Spring is in the air, longer evenings and a time to fill our homes with lovely Spring blooms. Firstly thank you for all your comments and hope you continue sending them, dont forget if I can help with any foodie questions or ideas please write in.
This months recipe Fish Tagine is a simple fresh dish packed with flavours of the Middle East, it is an easy entertaining dish especially lovely on a warm eve Ha Ha! if that is possible! The dish originates from the Moorish influence in Southern Spain and many older Spanish housewives still cook this type of food. So many people ask me if I run courses on cookery so I am very excited to introduce my new cookery days in the comfort of my home " A Taste Of Andalucia" these days are for people that would like to learn more about Spanish and Moorish home cooking, a typical day will include wine tastings, preparing and eating a tapas lunch, then preparing a dish to take home, recipes and more, all in a friendly relaxed enviroment. There will be a max of four persons to keep it more personal. If interested contact me on 07990966144 for dates and details.
Meanwhile I wish you all a Happy Easter, and remember home is the place to be so get cooking!
Cameliaxx
At last Spring is in the air, longer evenings and a time to fill our homes with lovely Spring blooms. Firstly thank you for all your comments and hope you continue sending them, dont forget if I can help with any foodie questions or ideas please write in.
This months recipe Fish Tagine is a simple fresh dish packed with flavours of the Middle East, it is an easy entertaining dish especially lovely on a warm eve Ha Ha! if that is possible! The dish originates from the Moorish influence in Southern Spain and many older Spanish housewives still cook this type of food. So many people ask me if I run courses on cookery so I am very excited to introduce my new cookery days in the comfort of my home " A Taste Of Andalucia" these days are for people that would like to learn more about Spanish and Moorish home cooking, a typical day will include wine tastings, preparing and eating a tapas lunch, then preparing a dish to take home, recipes and more, all in a friendly relaxed enviroment. There will be a max of four persons to keep it more personal. If interested contact me on 07990966144 for dates and details.
Meanwhile I wish you all a Happy Easter, and remember home is the place to be so get cooking!
Cameliaxx
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