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Easy Spanish paella

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Difficulty Level: Easy 

Cooking Time: 1 hour 

Serves: 6 people

Ingredients

  • 1/4 teaspoon saffron threads
  • 1 tablespoon boiling water
  • 1 tablespoon olive oil
  • 4 chicken thigh fillets, trimmed, cubed
  • 2 (170g each) chorizo sausages, thickly sliced
  • 1 large brown onion, thinly sliced 
  • 2 garlic cloves, crushed
  • 2 teaspoons sweet paprika
  • 4 medium tomatoes, chopped 
  • 1 1/2 cups white medium-grain rice
  • 4 cups Massel chicken style liquid stock
  • 12 large green prawns, peeled (tails intact), deveined
  • 1 cup frozen peas
  • lemon wedges, to serve

To Cook

  1.  Combine saffron and boiling water in a heatproof jug. Stand for 5 minutes.
  2.  Meanwhile, heat oil in a 28cm (base) deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes. Transfer to a bowl.
  3.  Add chorizo, onion and garlic to pan. Cook, stirring, for 5 minutes or until onion has softened. Add saffron mixture and paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato. Cook, stirring, for 5 minutes or until softened.
  4.  Add rice. Stir to coat. Add stock. Bring to the boil. Reduce heat to medium. Return chicken to pan. Simmer, uncovered, for 20 minutes or until stock has absorbed.
  5.  Top rice with prawns and peas. Cook, covered, for 10 minutes or until rice is tender. Serve with lemon wedges.

All about Easy Spanish paella

What is Paella?

Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia on the eastern coast of Spain. Today paella is made in every region of Spain, using just about any ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.

 

Origins of Paella ?

There is an old story of how the Moorish kings’ servants created rice dishes by mixing the left-overs from royal banquets in large pots to take home. Some say that that word paella originates from the Arab word “baqiyah” meaning left-overs. However, linguists believe that the word paella comes from the name of the pan it is made in—the Latin term patella, a flat plate on which offerings were made to the Gods.

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Cooking for your loved

COVID-19 Home Cooking Series – ONION FRITTATA

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Onion Frittata

Difficulty Level : Easy

Serves: 2 people

Cooking Time : 20 mins

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 200g sweet onions, finely sliced
  • 4 eggs
  • 30g grated hard Italian cheese (Pecorino Romano, Parmesan, etc.)
  • 40g dried breadcrumbs
  • salt, to taste

Directions

  1. Heat the olive oil in a frying pan over low heat. Add the onions and cook gently until very soft, letting them caramelise slightly.
  2. Transfer onions to a bowl, leaving behind any excess oil. To the bowl, add the eggs, cheese, breadcrumbs and salt and whisk well.
  3. Heat the frying pan with the oil over medium heat. Pour the egg mixture into the pan, swirling the pan round to make sure the mixture spreads evenly. Cook 5 minutes or until the mixture on the bottom and the edges of the pan sets.
  4. Place a plate on top of the pan and carefully flip the frittata onto it. Slide the frittata back into the pan and cook on the other side for 5 minutes longer. Serve hot.

All about Onion Frittata

What is Kotopoulo Skorthato?

The frittata is a typically Italian preparation, in some ways similar to the French omelette and the Spanish tortilla. But the frittata has a character all its own, and in Italy its oldest version is the      one made with onions. The onion frittata is a typically “poor” dish, created in the farmyards of peasant homes, those same farmyards where the hens were raised next to plots where white or yellow onions were grown.

Way to enjoy Kotopoulo Skorthato?

For years the onion frittata was the main daily meal for workers and labourers, but, as always happens in fairy tales, with its unrivalled deliciousness this recipe has earned the trust of the most finicky of palates; it is no accident that the onion frittata is a true classic, served in the same way by food trucks travelling over provincial roads and on the tables of the finest restaurants.

Italian cuisine: green peas and sweet potato fritatta. Focus selective

 

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COVID19 Home Cooking Series : Greek Lemon – Garlic Chicken

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Greek Lemon-Garlic Chicken (Kotopoulo Skorthato)

Difficulty Level : Easy 

Serves: 2 people

Cooking Time: 30 mins

Ingredients

  • 3 1/4 to 3 3/4 pounds chicken (cut into quarters)
  • 3 1/2 pounds potatoes
  • 1/4 cup lemon juice (juice from 2 to 3 medium lemons)
  • 2 teaspoons salt
  • 1 heaping tablespoon dried oregano
  • 1/2 teaspoon pepper
  • 8 cloves garlic (finely chopped)
  • 1/2 cup olive oil
  • 1 1/2 cups of water

Steps to Make It

  1. Preheat oven to 350 F/176 C.
  2. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes.
  3. Transfer chicken to a roasting pan and add potatoes, placing on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan.
  4. Add water and roast uncovered for a total of 1 hour and 40 minutes. Halfway through (at 50 minutes), turn the chicken and continue roasting.
  5. Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.

All about Kotopoulo Skorthato

In Greek: κοτόπουλο σκορδάτο, pronounced koh-TOH-poo-loh skor-THAH-toh

This is a traditional Greek chicken dish served at festivals and holiday celebrations that happens to be one of the easiest recipes to make, and one of the most tempting to eat. You simply roast chicken pieces and potatoes in an oregano, garlic, olive oil, and lemon juice mixture. You can lessen the garlic if it is not one of your favorite flavors; don’t worry—the classic tastes of lemon and oregano will still make this dish uniquely Greek. 

Make sure you use Mediterranean oregano for this dish—even better, a Greek variety. You don’t want to use Mexican oregano as it has hints of licorice and citrus while the Greek version is more savory and earthy tasting. 

Because the recipe includes chicken and potatoes all you need to round out the meal is a nice salad of cucumbers and tomatoes

 

 

 

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Easy Pork Sinigang

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Difficulty Level: Easy

Cooking Time: 30 mins

Serves: 4 people

 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1 (1/2 inch) piece fresh ginger, chopped
  • 2 plum tomatoes, cut into 1/2-inch dice
  • 1 pound bone-in pork chops
  • 4 cups water, more if needed
  • 1 (1.41 ounce) package tamarind soup base (such as Knorr®)
  • ½ pound fresh green beans, trimmed4

 

To Cook

  1. Heat the vegetable oil in a skillet over medium heat. 
  2. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. 
  3. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. 
  4. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. 
  5. Continue simmering until the pork is tender and cooked through, about 30 minutes. 
  6. Stir in green beans and cook until tender.

 

All about Sinigang

What is Sinigang?

If Thailand has Tom Yum, Philippines has Sinigang. A perfect rainy day food, Sinigang is every Filipino’s comfort food. A tamarind based meal, this soup, which is the hero of the meal, is infused with the perfect balance of salty and sour. The flavors are enhanced by the sidekick, usually pork or shrimp. Vegetables, such as eggplant, morning glory, and radish, are added for some crunch. Best eaten with steamed rice, Sinigang is definitely a staple Filipino household meal that’s not to be missed.

 

 

Origins of Sinigang?

Sinigang, a sour tasting soup originating from the Philippines, is usually served as a main dish with rice. Many people make this dish for special occasions such as a birthday or a baptism, but its not for any special purpose, just a common dish of the Filipino culture.

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