Hi Everyone!

I do hope you survived the rather long lockdown and perhaps used the time to try some knew dishes??

I baked which was probably a huge mistake because then I ate!!  Never mind, the MAV loved it.  However, here we are at the other side of another lock down and once again gathering with family for Wine Wednesday.

I actually had a double 10/10 this week.  Wahooo, very validating I must say.

I used the wonderful “Faking It” again and selected the Paella because I knew that it was a dish that pretty much makes everyone happy.  This version is simple and quick to prepare, unlike traditional Paella.  It involves chicken and chorizo only but next time I would add prawns as well.  They would work beautifully.  I didn’t use saffron because I had run out and when I priced it I just thought that it wasn’t worth it for colour alone so please don’t feel compelled to race out and buy some if you don’t already have it.  I made the sun-dried tomato paste by just putting the drained tomatoes in the whizz which worked beautifully.

Something to note here is that the chocolate takes quite a while to cool so don’t leave yourself short on time to prep this delectable dessert.  I made it ahead of time and then warmed it in the microwave.  Serve with ice-cream or cream or both.  10/10

So until next week…..

From my table to yours with love x

Checken Paella

Made with BBQ chicken - very quick and easy paella

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Course: Main Course

Cuisine: Spanish

Ingredients Method

Ingredients

  

• Olive oil
• 1 onion finely chopped
• 2 chorizo sausages peeled, sliced
• 3 streaky bacon rashers rind removed, sliced into batons
• 2 c calasparra or arborio rice
• 1 tbsp sun dried tomato paste make by whizzing 2 tbsp sun dried tomatoes
• 280 g jar chargrilled capsicum strips drained
• 3 tomatoes seeds removed, chopped
• 3 garlic cloves crushed
• 2 tsp smoked paprika
• 1/4 tsp saffron threads
• 1.5 ltr chicken stock
• 3/4 c dry white wine
• 1 BBQ'd chicken cut into portions
• 1 tbsp flat-leaf parsley chopped

Method

 

1. Heat the olive oil in a large, deep frypan over medium heat. Add the onion, chorizo and bacon and cook, stirring for 5-6 minutes until onion is soft and bacon is starting to crisp. Add the rice, stirring to coat in the mixture. Add the tomato paste, capsicum, tomato, garlic and paprika, then cook, stirring, for 2-3 minutes. Add saffron, chicken stock and wine, then bring to the boil. Simmer gently uncovered, stirring occasionally, for 15 minutes or until the liquid is evaporated and the rice is just cooked.
2. Meanwhile, cut the chicken meat into bite-sized chunks. Stir into the paella and cook for a further 2-3 minutes until heated through. Season to taste, then stir through parsley and serve.

Self Saucing Chocolate Pudding

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Course: Dessert

Cuisine: Modern Australian

Ingredients Method

Ingredients

  

• 165 g dark (70%) chocolate roughly chopped
• 170 g unsalted butter chopped
• 6 eggs
• 165 g raw sugar
• 115 g plain flour
• 60 g almond meal
• cocoa powder to serve
• thick cream to serve

Method

 

1. Preheat oven to 200°c. Grease a 5 cup baking dish. Place chocolate and butter in a small saucepan over low heat and cook for 3-4 mins or until melted. Remove from heat and cool completely. This takes some time so factor that into your prep.
2. Place eggs and sugar in a stand mixer fitted with the whisk attachment and whisk until pale and fluffy. Combine the flour and almond meal in a bowl and fold into the egg mixture. Gently fold through chocolate mixture.
3. Pour batter into prepared dish and tap gently to level out. Place baking dish on a baking tray and bake for 15-20 mins or until pudding is just cooked but still soft and slightly wobbly in the middle. Remove from oven and stand on a wire rack for 5 mins.
4. Transfer baking dish to a heatproof serving platter. Dust with cocoa and spoon over thickened cream to serve.