Anytime is tortilla time….

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Anytime is tortilla time....

Tonight I stared into the abyss that is the end of the week cupboard…staring back at me were 6 free range eggs and a jar of cornichons. Ok….let’s flip the fridge open…..8 slices of prosciutto. Hmmm….in the veg rack were several potatoes minding their own business and 4 shallots snoozing softly.

Nothing to be done other than a dish redolent of Spanish nights, aimed solely at dispelling the rusting rainy weather engulfing my corner of the globe presently.

Tortilla. Paradise on a plate.

So, I poured a glass of finest Spanish Cava to set me on the right path and began peeling and slicing. I even popped Mana on the sound system.

This simple piece of bliss was around 6 spuds peeled, halved and sliced. 4 shallots peeled and chopped. A frying pan coated with plenty of olive oil, heated then add the pots and shallots. Coax around the pan until starting to brown a little – about 15 to 20 minutes on a lowish to medium heat. I was a bit cheeky tonight because I also added a finely sliced green birdseye chilli.

Warmth.

I then beat 6 free range eggs with plenty of black pepper and some ground sea salt – added this to the pan and let it drift into every nook and cranny.

Another five minutes then place the frying pan under a hot grill until the egg is setting and browning. Remove. Place a platter over, pray and flip!

Voila!

I served it with the prosciutto, cornichon and some fennel salami. I also has some warm crusty ciabatta and mixed green salad on the side.

Perfecto!

Gracias!

Cordero al chilindron…

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Cooked this again last weekend for some good friends – here is the recipe from June in case you missed it!

From Alfredo's With Love

Cordero al chilindron...

Ok. I’m back in the saddle. I was walking by mid day yesterday and compus mentus by 4 pm-ish. I had to do something to stop me feeling any more sorry for myself so I went for a dish for supper that, were anyone ever to ask me – what would your last dish be – this would be a strong contender. I normally do it as a supper dish for lots of folk – but I thought – sod it – let’s do it for me for a change! So, by 6pm I was back in the kitchen and a rush of well being and harmony poured over me. Today, I feel a little iffy again – but I am getting there. Anyway – enough about me – it is the food that is centre stage here!

This is a dish I came across in Spain Quixotic Donkeys years…

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Paella con verduras y jamón serrano…

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Paella con verduras y jamón serrano...

Last night I was once more in the mood for one of my favourite dishes…but this time I wanted to make one that centred on vegetables. I was very pleased with the result and the flavours were fresh and vibrant. There is no reason why you could not make this a completely vegetarian dish I guess, if you used veg stock instead of chicken and cut out the ham.
But that is not for me…..I wanted a hint of meat and the delicate wisps of serrano ham were a perfect match to the rainbow of veg. I reckon that this is also a very healthy dish- I’m not one for adding up this or working out that calory or carb wise – but I reckon this would be hard to beat for a colourful, healthy, reasonably quick dish that could not fail to impress your guests – or just you and yours!

Ingredients for 4 – with a little left over!

1 aubergine – or eggplant for my US friends! Halved, quartered lengthways and cubed
1 red pepper – deseeded and cut into squares or strips.
1 courgette – or zucchini! – halved, quartered lengthways and cubed
6 cloves of garlic
400 gm of paella rice – rinsed well under cold water
100 gm of serrano ham = cut lengthways down the centre then into strips
olive oil
125 ml of dry white wine – I only had cava in – I drink mostly red – but the cava worked just as well! Decadent!
1 litre chicken stock
Pinch of saffron – or colorante
Almost a tsp of smoky paprika
12 baby plum tomatoes, halved – or you could use cherry toms
Handful of chopped parsley

Add a good glug of oil to a paella pan- or huge frying pan if not – or a sauté pan would do – but for goodness sake go out and buy a paella pan tomorrow!

Once it is hot add the aubergine, pepper and courgette. Pan fry for about 5 minutes stirring all the time. Then add the garlic and leave for another 5 minutes. Add the serrano ham and fry for just a minute or so until it starts to colour and crisp a little. Add in the rice and move around the pan til all the grains look coated.

Then add the wine and let it bubble for a moment. Have a drink yourself. Then add the stock, saffron or colorante, and the paprika. Stir, and once it is bubbling, turn down to a very low heat and leave for 15 minutes stirring every now and then.

Then add the tomatoes and cook for about another 10 minutes or until the liquid has been absorbed. The rice should still have a little bite, be al dente, toothsome…you get the idea. Toss on the parsley – remove from the heat and let it rest for 5 minutes whilst you set out the plates and have another glass of something good.

Then serve!

I liked this as an alternative to my meatier, fishier version very much. Please get more paella into your life!

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Even my kitchen angels were impressed…..!