Try this foolproof way of cooking paella in the oven. You can adapt it according to what you have in the fridge – in this case, chicken, chorizo and prawns. Paella is perfect for Spring, Summer... the warmer months when the sun is a little warmer and out a little longer and you can get your friends and family around!
OTHER IDEAS FOR PAELLA
Recipe from Good Food magazine, January 2018
As it starts to warm up and the weather is fine... it's time to get the friends and family together and start up the BBQ!!! This week we are doing larger chicken pieces and they can be a bit trickier to cook on the bbq... here are some tips to keep you out of trouble!!!
*Patience is a must... it's not going to happen quickly... but it will be worth the wait!
*Start with the skin side up to reduces flare-ups
*Medium heat gives you browned (not blackened) skin and juicy flesh
We do a popular de-boned chicken, or we call it a flat bird hehe, which is great too because it's a whole chicken but with the ribcage taken out, so it cooks quicker than a regular whole bird and you can get that pre-marinated or do this little dish below to do it yourself.
What you need:
This dish is delish... and heart warming... and comforting... and full of chicken and vegetable goodness... and is easy to make and goes back to central Greece and has been passed down for generations.... now it's your turn to enjoy this goodness with your family!
I have varied levels of "sick" at my place at the moment, with one just getting over it, one just getting it and one somewhere in the middle... so far I have been lucky (or I have taken all of my vitamin c!) and I don't have it... but with the varied levels of sickness comes the varied levels of what they will eat... this dish is great because I can serve it with mash to those who want soft and creamy, pasta to those who want a little more bite or some crunchy sourdough for the rest of us!
Mediterranean Chicken Stew:
Serves 8 to 10
What you need:
1 tablespoon tomato paste
4 cups chicken stock, vegetable stock, or water
1 whole chicken (1.5kg or bigger), cut into eight pieces
3 medium eggplants, diced into 1-inch cubes
2 green capsicums, roughly chopped (just use red capsicums if Low FODMAP)
2 red capsicums, roughly chopped
2 garlic cloves, minced (if Low FODMAP - use Garlic Oil)
4 medium tomatoes, diced
2 carrots chopped*
1 bunch fresh flat-leaf parsley, stemmed and chopped (I prefer to use thyme - *personal preference)
½ cup olive oil
Salt and freshly ground black pepper
Greek yogurt, for serving
What to do:
1. Preheat the oven to 190˚C.
2. In a medium bowl, dissolve the tomato paste in the chicken stock.
3. In a large baking dish, combine the chicken, eggplant, capsicums, carrots, garlic, tomatoes, parsley, olive oil, and salt and pepper to taste.
4. Pour the tomato paste mixture over the baking pan. Cover and bake for 30 minutes. Uncover and bake until the chicken is thoroughly cooked and golden, another 30 minutes.
5. Serve with Greek yogurt (mine like it with pasta or mash or some of Katie's The Wonky Loaf Sourdough is perfect too)
I love Beef Cheeks... but sometimes I just want to do them a different way... don't get me wrong, I love them slow cooked with red wine and served with mash or pasta... but this is a magnificent way to cook your beef cheeks, with your vegetables, and your pasta all in one pot! GENIUS!!!! It only takes 10-15min to prepare and then leave it on the stove, or in your trusty slow cooker for a few hours and Mary's Your Aunty (I just felt like saying something different to Bob's Your Unlcle) haha... there is dinner! TEXT "BEEF CHEEKS" TO 0417 779 374 to order yours!
Now a lot of you know that Jonah and I follow a Low FODMAP Diet because we have some tummy troubles and finding a good recipe can be hard, but finding a real 100% Spelt Sourdough is even harder.... I HAVE THE SOLOUTION!!! AND SHE IS WONDERFUL!!! I asked Katie, from The Wonky Loaf, if she could try to do a 100% Organic Spelt Sourdough... AND SHE DID IT!!!! This is the real stuff... (we were happy to be your test bunnies so you can now all enjoy it too!)
So if you are also on a LOW FODMAP Diet (OR JUST LOVE SOURDOUGH) and live on the Sunshine Coast, come down and see Katie & I at the Marcoola Markets every Saturday 8am - 12noon. https://www.facebook.com/thewonkyloaf/
Now to get to the Minestrone.... TEXT "BEEF CHEEKS" TO 0417 779 374 to order your BEEF CHEEKS and get cooking!
WHAT YOU NEED:
WHAT TO DO:
Today we are talking all things comfort food... its super easy to make, the kids could even help! And then put it into the oven and leave it to do it's thing, so you have time to do all the other things... yes life is busy and crazy, but this dish will take only 15min to prepare and give you dinner and leftovers for lunch!
Pork, Apple & Bacon Meatloaf
This beef pot pie is a delicious way to use up leftover beef. It's made with a simple beef broth sauce and pie crust topping. Make it with a refrigerated crust from the supermarket or you can make a homemade crust.
SLOW-COOKER PORK WITH RHUBARB BBQ SAUCE The slow cooker does the work here. The dish does need 8 hours of cooking, but it is unattended. You will be rewarded with juicy flavor-packed pork, falling apart tender, featuring our Rhubarb BBQ Sauce. We've gone for a bigger cut or pork, so that there is plenty for leftovers another night or lunches the next day, which is perfect with the school holidays upon us!
We like to serve it in a roll or a wrap/tortilla with a side of coleslaw but you can even throw it into a taco or have it on its own with a side salad or some vegeies too!
Low FODMAP Serving Size Info: Makes about 2 1/2 cups (600 ml); serving size 3 tablespoons
It is starting to get a bit cooler & there is nothing I like more than, a hearty, ham hock & vegetable soup! Possible also, because this is a dish that my husband, Ric, tends to be in charge of & loves to make. We make sure to always support Aussie Farmers, so we only use Gooralie Pork from Goondiwindi in Qld. It is RSPCA Approved Free Range Pork and it has the most amazing smokey flavour, because we triple smoke our ham in-store! This soup is SO delicious and jam packed with vegetables... the best bit is that our 7 year old will eat the vegetables - all of them - because they taste like ham! We don't even have to hide them in this dish... he will just pick up a piece of carrot & eat it and say yum & thanks for that dad!
So here is the Matt Moran inspired Ham Hock & Vegetable Soup that we just love in our family:
What You'll Need:
Large Ham Hock (preferably free range & smoked)
2 Carrots Chopped
1 Leek Chopped
1 Clove Garlic Crushed or finely diced
1 Parsnip Chopped
1 1/2ltrs of Chicken Stock (you can use some of the broth from our recipe 2 weeks ago)
Handful of Green Beans Chopped
2 Handfuls of Potato or Sweet Potato
Knob of Butter (pref grass fed)
Salt & Pepper to taste
some Thyme & Bay Leaves
What to Do: