Just a weekly bit of fun whereby I can natter about any culinary ‘inventions’, successes and disasters in the kitchen.
If ever I talk about a dish that you want more info on, let me know and I’ll do my best to elaborate!
So… after an enforced break because I had to do the year end paperwork for the business I’m just pulling some meals I cooked from the last few weeks, hopefully the more interesting ones!
I have always wanted to make my own paella. I’ve been to Spain a lot, but only eaten proper paella once at a party. It’s difficult to order at a restaurant because you have to order in advance, and it’s for more than one person, but husb never fancied it. I dream of that one time I ate it as I love rice dishes! Anyway… I haven’t got a proper paella pan but I decided to ignore that point and use my super duper pan with ears (two teeny curved handles) instead.
I don’t know what I was searching for this day, whether I was looking at pans, or searching for a recipe, but I came across a paella pan site that had a really interesting recipe with very good instructions so I made plans to make it.
Firstly I blackened my own red peppers under the grill; then put them in a plastic food bag to steam for a while then peeled the charred skin off with my fingers when I could handle it. Some people rinse the pepper under the tap, but that must wash away a lot of flavour.
The recipe is long, so I won’t go into all of the detail because you can see it above, but I’ll mention any important stuff, first of which is… at the time I didn’t have paella rice… so I used carnarolli (risotto) rice.
I also paid particular attention to the ‘sofrito’ which, in all my years of hunting down paella recipes, has been missing, and I think is the key. I used thigh meat, which has much more flavour, and I resisted the urge to stir the paella when instructed not to when creating the ‘socarrat’ (not a rodent that plays football, it’s a crust that forms on the bottom), it felt like a long time, and I didn’t use foil because my pan has a lid.
The finished result was excellent, and I credit the detailed recipe instructions. I’m dying to cook the recipe again, and now I have paella rice too!
C wanted a pie on a Friday, and I like to do a curry on a Friday, so I thought I would make a lamb keema pie, a proper pie with a top and a bottom in a bid to accommodate the two thoughts. I made the keema using my special spice mix, and made sure I split the oil at each stage then when ready I cooled it; then filled the lined pie dish, adding a lid when it was full. When it was time I just shoved it in the oven for about forty minutes. I served it which Bombay mashed potatoes, and mushroom pea curry.
The pie was very tasty, but it was too dense, it was absolutely packed full of the keema, I needed to make more of a gravy, next time he can just have his English pie!
Last week at some point I made Cumberland sausage toad in the hole. Now… don’t believe everything you read about toad in the hole, there’s not bread or fried eggs involved. Toad in the hole is sausages in batter!
Most people will buy bog standard sausages for this dish, but we believe it deserves award winning Cumberland sausage, so that’s what we used. If you’re unfamiliar with authentic Cumberland sausage, it doesn’t come in links, it’s just one long sausage that the butcher will weigh, cut, and then coil so we don’t need a really long bag and a lorry to get it home!
Anyway… I used a 5, 5, 8 ratio to make the batter. This was new to me and mixes metric and imperial. So (I think) it was 5 eggs, 500g flour and 8floz milk. She mixed metric and imperial so it would be easy to remember, but I can’t remember if the 8 is milk or flour, so that worked, didn’t it! Anyway… I made the batter beforehand, and added a little grain mustard for a bit of zing. Nearer the time I cut the sausage into large pieces, put them in a baking dish with a little sunflower oil, and roasted them for about fifteen minutes until the top of the sausages were starting to brown and the dish was very hot. I then whipped it out of the oven and poured in the batter as quickly as possible before shoving it back in the oven. It took about half an hour to cook, and was well risen and golden when I pulled it out.
I served the toad in the hole with vegetables and onion gravy. The batter was quite heavy, next time I’ll replace some of the milk in the batter with water, if I follow the 5,5,8 again.