Photo of your dinner (vol 2)
Discussion
escargot said:
That looks absolutely amazing! Recipe please!
Thanks, it was very nice.Here goes:
I mixed in a bowl the following dry ingredients:
1 1/2 tea spoons smoked paprika
1 tea spoon of cayenne
Fresh thyme (1 table spoon) (I had this, dried would be fine)
1 tea spoon of chipotle
1 tea spoon of garlic salt
1 tea spoon of sea-salt
1 1/2 tea spoon of brown sugar
1 tea spoon of onion powder
Plenty of black pepper
I put about 2 spoons of the mixture over some chicken thighs, and I had also some jalapeno sausages so I used some of them too and kept in the fridge until the night (separate bowls)
The rest of the spice mixture went into 1/2 a tin of chopped toms and again left for a few hours.
I browned the marinaded sausages and chicken on the barbecue and set to one side.
In a paella pan I then browned off a diced and de-seeded red and green pepper, 6 garlic cloves, 8 chopped spring onions, an onion and about 100g of chorizo.
I then added the tomato and spice mix paste, the chicken and sausages (sausages were chopped on angles after browning)
and warmed through. The rice was then added; long grain (200g). I put in some chicken stock and left to cook until the rice was cooked through. If needed add more stock.
Finished off with a glug of olive oil, chopped jalapenos, fresh coriander and lime wedges.
Thanks Gents.
Here is the recipe from Jamie Oliver's first book.
Green Curry Paste:
Serves 4
6 spring onions, washed and trimmed
4 to 6 medium green chilies, seeded and finely chopped
4 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
1/2 handful lime leaves, torn
4 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil on the stalk
3 good handfuls fresh coriander on the stalk
3 tablespoons extra virgin olive oil
4 limes, zested and juiced
4 chicken breasts without bone and skin, each cut into 5 large pieces
Can of coconut milk
1 handful chopped pistachio nuts
Method:
Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade -- it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be reasonably mellow -- very fresh and fragrant.
Sprinkle with the pistachios and some coriander leaves and serve with steamed rice.
Here is the recipe from Jamie Oliver's first book.
Green Curry Paste:
Serves 4
6 spring onions, washed and trimmed
4 to 6 medium green chilies, seeded and finely chopped
4 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
1/2 handful lime leaves, torn
4 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil on the stalk
3 good handfuls fresh coriander on the stalk
3 tablespoons extra virgin olive oil
4 limes, zested and juiced
4 chicken breasts without bone and skin, each cut into 5 large pieces
Can of coconut milk
1 handful chopped pistachio nuts
Method:
Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade -- it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be reasonably mellow -- very fresh and fragrant.
Sprinkle with the pistachios and some coriander leaves and serve with steamed rice.
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