Photo of your dinner (vol 2)
Discussion
sc0tt said:
They do look good, whats your method?
craigjm said:
sc0tt said:
They do look good, whats your method?sc0tt said:
Veg? Gravy?Meat looks looks great.
Blown2CV said:
grumbledoak said:
Very nice. Potato is one of the few things I miss about my regime. A rare treat, like burger buns.
ETA - no spuds, extra greens
no offence but life's too short!!ETA - no spuds, extra greens
Edited by grumbledoak on Wednesday 31st December 06:20
Boxing day I tested some new terracotta cookware that Father Christmas had dropped off for me, with some improvised cooking after a busy Christmas day.
I did a full chicken paella. It worked out quite well. I made a base paste by roasting garlic, paprika, red peppers and tomatoes. then pulped in the pestle and mortar. No stock required just white wine, covered up and simmered finally browned the chicken off to finish in the oven.
Finally, Happy New Year everyone!
I did a full chicken paella. It worked out quite well. I made a base paste by roasting garlic, paprika, red peppers and tomatoes. then pulped in the pestle and mortar. No stock required just white wine, covered up and simmered finally browned the chicken off to finish in the oven.
Finally, Happy New Year everyone!
tedmus said:
Tickle that looks amazing 
Full method?
Thanks Full method?
Chicken: I mixed butter with sea salt and thyme and smothered it all over the chicken. I put the remaining thyme stalks in the cavity and some bay leaves. Then set to one side.
The paste: I put about 3 vine tomatoes cut in half, one red pepper de seeded and sliced, three cloves of garlic, tea spoon of brown sugar and a tea spoon of smoked paprika in a small roasting tray covered in olive oil and roasted for about 30 mins. Once roasted I pulped it with a pestle and mortar.
The rice: In a large Cazuela I put the paella rice and mixed in the paste and some safron.
Place the chicken on the rice/paste mix pour white wine about 1/4 inch above the rice level. Season then cover the lot with foil and put in the oven at 180 C.
after about 1 hour remove the foil and if necessary add more liquid (wine). Put back in the oven to finish. Try and balance the amount of liquid to how long the chicken will take to brown off.
Finally lemon slices and parsley.
When cooked remove the chicken and fold (not fully mix) in the chicken stock/fat covered rice from under the chicken with the rest of the rice.
Hope that kind of made sense!
Well, I can declare the Instant Pot a resounding success. Slow cooked a brisket today for six hours, then reduced down the juices while it rested under foil. Served up with spicy potato wedges, green beans and the resulting lush gravy. Awesome, fall-apart beef just melts in the mouth...
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