Paella

ingredients
• 6 boneless chicken breasts or thighs, preferably free-range or organic, skin on, each quartered
• sea salt and freshly ground black pepper
• plain flour, for dusting
• olive oil
• 100g chorizo, sliced
• 6 slices pancetta or streaky bacon
• 1 onion, finely chopped
• 4 cloves of garlic, finely chopped
• 2 litres hot chicken stock, preferably organic
• 2 large pinches of saffron
• 1 heaped teaspoon smoked paprika
• 500g paella rice
• small bunch flat leaf parsley, leaves picked and chopped, stalks chopped
• 2 handfuls peas, fresh or frozen
• 10 king prawns
optional: 500g mussels, scrubbed
• optional: 2 small squid, halved and scored

method
Preheat the oven to 190ºC/375ºF/gas 5. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 30 minutes.

Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.

After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.

Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.





Peri-Peri Sauce

The words Pili-Pili, Piri-Piri, and Peri-Peri all are used to refer to hot chile peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. So the original versions are done with Chilis.

ingredients
two or three fresh hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
four tablespoons lemon juice or lime juice (or cider vinegar)
four tablespoons oil
one tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
one teaspoon minced garlic (or garlic powder)
one tablespoon paprika
one teaspoon salt
dried or fresh oregano or parsley (or similar) (optional)

method
Combine all ingredients. Grind ( pestle and mortar) and mix the ingredients into a smooth paste. Adjust the ratio of cayenne pepper and paprika to taste.
Some cooks briefly cook the mixture before storing it.
"Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop



Steamed Vegetables

Carrots
Brocolli
Cantaloupe / melon
mushrooms



Recipe for Pan-fried Salmon with Mustard Sauce
Ingredients
(Makes two salmon fillets, for two)

- 2 tsp wholegrain mustard
- 1 tsp honey
- 1/4 tsp dried dill (or 1/2 tsp chopped fresh dill)
- salt & pepper
- 2 pieces of salmon fillet
- butter or olive oil
Directions
1. Pull out the bones from the salmon fillet using your fingers or a tweezer.
2. Season the skin side of the fish with salt (rub) & black pepper.
3. Combine mustard, honey and dill in a bowl. Spread the marinade over the top of the salmon.
4. Melt a knob of butter and spread it evenly on the pan (or use olive oil). Pan-fry the salmon fillet, skin side down first, for about 4 minutes each side over medium fire.
5. Serve the salmon skin side down. Scoop the marinade sauce left on the pan and spread over the top of the salmon fillet.



The wings were fried with pepper, salt, flour and garlic powder.




Khai thinks the food is nice except for the rice.
Personally, I think the rice is too bland and the periperi sauce was a little too sour but I do love the juicy chicken wings and prawns.

Told him that I didn't want to cook anymore when he sent me home.
All he said was to keep practicing and he loved my cooking.
I think I suck at it.

It's another hot afternoon today
And I'm sipping my fav Earl Grey tea whilst watching anime.
*sigh*
Most of my fav anime has reached their last episode.
:(



:: Isabelll