Chicken, Chorizo & Prawn Paella

We prefer not to go out for dinner on Valentines Day to avoid all of the hype, over crowding, stretched service and those persistent rose sellers that make sales by putting guys on the spot in front of their date. So we went for a delicious breakfast instead and I decided to make a Chicken, Chorizo & Prawn Paella for a special dinner.

This was my first attempt and apart from thinking that I had ruined my relatively new induction cooktop it was a huge success. Thankfully the red marks that looked like I had somehow managed to burn the glass turned out to be burnt red paint from my Aldi paella pan and a bit of elbow grease fixed the problem.

I used my Thermomix to chop the garlic and red onion but you could also just crush the garlic and finely dice the onion. I had a couple of cups of homemade chicken stock in the freezer so I used that but you could also just use packaged stock or cubes/powder and water depending on what you have on hand.

1 litre chicken stock

pinch saffron

1 chorizo, thinly sliced

3 skinless chicken thighs, cut into 2 cm cubes
1 red onion, finely chopped
2 cloves of garlic, finely chopped
1 red capsicum, deseeded and diced
1 ripe tomato, diced

1 teaspoon sweet smoked paprika

300 g paella rice
100 g frozen peas
200 g frozen peeled green prawns

Salt and pepper to taste
15 g fresh flat-leaf parsley

1 lemon or lime

Place the chicken stock and saffron into a small saucepan over medium heat. Bring to a simmer. Remove from heat and set aside.

Heat a large frying pan or paella pan over high heat. Add the chorizo and cook, turning occasionally, for 2-3 minutes or until golden. Transfer to a plate. 

Add the chicken to the pan and cook, turning occasionally, for 2-3 minutes or until brown and heated through. Transfer to a plate.

Add the onion, garlic and capsicum to the pan and cook, stirring, for 5 minutes or until onion softens. Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic. Return the chorizo and chicken to the pan and stir to combine. 

Sprinkle over the rice and and stir for a couple of minutes so it starts to absorb those lovely flavours. Pour over the chicken stock mixture. Bring to the boil. Reduce heat to low and cook, uncovered, for 15 minutes or until rice is tender and liquid is almost absorbed. Test the rice and add a bit more water if needed.

Scatter the peas and prawns over the rice and cook for 5-10 minutes or until liquid is absorbed and prawns are cooked. Season and remove from heat. Sprinkle with parsley. Serve immediately with wedges of lemon or lime.

Plough Inn

The Plough Inn is a great pub in Southbank for a leisurely lunch or dinner.

Ploughman's Board

Chilled english pork pie, aged cured meats, tea smoked lamb, vintage cheddar cheese, pickled onions, house- made relishes & chutneys freshly baked sourdough - $34

BBQ Spanish Seafood Sizzle Plate

Sizzling king prawns, scallops, calamari, mussels, moreton bay bugs, salmon in a romesco sauce, sticky saffron rice, grilled corn bread, house salad - $35

Plough Inn
Building 29 Little Stanley St
South Brisbane,QLD 4101

Warm Salmon Potato Salad

Try this easy summer dish with pan-fried salmon, warm potatoes, dill and watercress salad. The garlic–lemon dressing adds instant flavour, while the fennel and tomato give a wonderful raw crunch. If cooking for more than two, fire up the barbecue and grill the salmon for that great barbie flavour.

For The Salad

400g kipfler potatoes, washed, skin on
2 x 180g salmon fillet
½ bulb fennel, sliced thinly
1 lemon, zested
½ punnet cherry tomatoes, cut in half
1 red onion, sliced
½ bunch watercress, picked and washed
12 sprigs dill, picked

For The Dressing2 tbsp whole-egg mayonnaise
2 tbsp lemon juice
2 tbsp hot water
½ clove garlic, crushed
Salt and pepper

Bring potatoes to the boil from cold water. Cook gently till just done, drain and set aside. Brush the salmon skin with olive oil and place, skin down, into a warm nonstick frypan. Cook salmon for about 5 minutes till skin crisps. Turn over and cook another 3–4 minutes. Remove from pan. Meanwhile, to make the dressing, whisk all the dressing ingredients together.

In a bowl toss together fennel, lemon zest, cherry tomatoes, red onion, watercress and picked dill. Slice warm potatoes and toss into the salad with the dressing. Serve on large plates and place salmon fillet on top, or see this week’s tip for a flaked version.

You can also serve this dish by flaking the salmon and tossing it through the salad. Once salmon is cooked, discard the skin, flake into large pieces and lightly toss with salad and dressing.

Preparation time: 20 mins
Serves: 2

Smoked Trout with a Winter Salad

My new smoker is already gathering dust because I hadn't figured out how to use it but Masterchef had this lovely looking smoked trout on the menu for a Masterclass so after my next trip to the market I'll give this a go:
Smoked Trout with a Winter Salad

Prawn Kalamaki with Tzatziki and Herb Salad

I'm watching Masterchef at the moment and I'm definitely going to make this for my next dinner party!
Prawn Kalamaki with Tzatziki and Herb Salad

Salmon Poached in Thai Coconut Broth

Preparation time: 15 minutes

Cooking time:15 minutes 

Total time: 30 minutes 

Serves: 2

1 tbsp Oil
1 tbsp Thai green curry paste
270ml Light coconut milk
1 cup Chicken stock
1 packet John West Chilled Atlantic Salmon portions
100g Fresh baby corn, chopped
1 Carrot, cut into julienne strips
100g Snow peas, sliced
1 tbsp Fresh coriander, chopped
200g Rice or udon noodles, cooked
Fresh coriander, to serve

Heat oil in a medium frying pan and cook curry paste for 1 minute or until fragrant. Add coconut milk and stock and heat until simmering.
Add John West Atlantic Salmon Portions, baby corn, carrot strips, snow peas and chopped coriander. Cover and cook on low heat for 5-7 minutes or until salmon is cooked through.
Place cooked noodles into serving bowls and top with salmon and broth. Serve garnished with fresh coriander

TIP: John West Chilled Atlantic Salmon can be pan-fried and served with noodles and broth

30 Oct 10 Special K
I made this tonight and it was delicious. Fresh baby corn was super expensive so I substituted pak choy and decided to pan fry the salmon to get a lovely crispy skin. I served it with fresh udon noodles and placed the salmon on top of the noodles and vegetables, pouring the sauce over the top. I paired it with a lovely Sauvingnon Blanc.

Garlic Scallop & Chilli Pasta

Flour for dusting
Salt
Black Pepper, freshly ground
2 tbsp Butter
2 tbsp Olive Oil
400g Spaghetti
24 Scallops
2 Cloves Garlic, finely chopped
1 large Red Chilli, seeds removed, finely chopped
1 Lemon, finely grated zest and juice
Rocket leaves for serving
½ c Grated Parmesan

Cook the pasta in plenty of boiling salted water until al dente. Drain well.
Pat the scallops dry with a paper towel and dust them with flour. Season with salt & pepper.
Heat the oil and butter in a frying pan and cook the scallops quickly on both sides.
Remove the scallops from the pan and cover them with tin foil to keep warm.
Add the garlic, chilli and lemon zest to the pan and cook for several minutes until the garlic starts to turn golden.
Add the lemon juice.
Toss the garlic mixture through the pasta and add half the parmesan.
Quickly toss through the scallops and serve immediately with the remaining parmesan on a bed of rocket.

Swordfish Steaks with warm Zucchini & Olive Salad

4 x 200g swordfish steaks
2 Tbs olive oil
freshly ground black pepper
lemon wedges

Salad
2 tsp olive oil
2 Tbs lemon juice
1/2 red (Spanish) onion, finely sliced
12 kalamata olives
1 Tbs baby capers
3 small zucchini (corgette), thickly sliced
1/2 cup roughly chopped flat-leaf (Italian) parsley

To make the salad, combine oil, lemon juice, onion, olives and capers in a bowl.
Steam zucchini until tender but not mushy. Transfer immediately to onion mixture and toss to coat.Heat a non-stick frying pan over medium heat. Brush swordfish steaks with oil and pan fry for 2 minutes each side.
Toss parsley through zucchini salad and spoon over serving plates. Top with swordfish and season with pepper.
Serve with a wedge of lemon.
Serves 4 for dinner

Source: The CSIRO Total Wellbeing Diet

Salmon and Wasabi Ravioli with Kaffir Lime Sauce

1 quantity or 250g (8 oz) fresh pasta or 40 wonton wrappers

Filling
300g (10 oz) salmon fillet
1/3 cup creme fraiche* or sour cream
125g (4 oz) ricotta cheese
wasabi to taste (about 1/2 teaspoon)
1 tablespoon chopped dill
cracked pepper
kaffir lime sauce
1 cup (8 fl oz) fish or vegetable stock
6 kaffir lime leaves, shredded
3/4 cup (6 fl oz) cream

Cut pasta into 10cm (4 inch) squares and set aside.

To make filling, cut salmon into slices 2cm (3/4 inch) thick.

Place salmon, creme fraiche, ricotta, wasabi, dill and pepper in a bowl and mix to combine. Place spoonfuls of filling on pasta squares or wonton wrappers and top with anotherpasta square or wonton wrapper. Press squares firmly around edges to seal.
To make sauce, place stock, lime leaves and cream in a saucepan and simmer gently until reduced by half.
To cook ravioli, place it in a large saucepan of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain and place ravioli in serving bowls and spoon sauce over it. Top with cracked pepper.

Serves 4 to 6.

* creme fraiche - a mixture of sour cream and fresh cream.

Source: Marie Claire Cooking

Special K 16Feb03 We cooked this last night and although it was time consuming, because we made the fresh pasta as well, it was definitely worth the wait. We cut the salmon into bite sized pieces instead of slices and ended up making them into tortellini instead of ravioli because there was plenty of salmon mixture to make about 30 large pieces. We used dried kaffir lime leaves and vegetable stock and the sauce was delicious.

Char-grilled Salmon with Parsley Relish, Asparagus & Pumpkin

400g butternut pumpkin, peeled and thickly sliced
1 Tbs olive oil
4 x 200g salmon fillets
16 asparagus spears
4 Tbs Parsley Relish
lime wedges

Preheat oven to 180C (350F).
Place pumpkin in a bowl with half the oil and toss to coat. Transfer to a baking dish and lightly season. Bake for 20 minutes, or until soft and golden.
Meanwhile, heat a non-stick grill plate or barbeque grill to high. Lightly brush salmon fillets with remaining oil. Place salmon on grill, flesh side down, and cook for 4 minutes. Remove from heat and set aside, covered.
Bring a saucepan of lightly salted water to a boil. Add asparagus and blanch for 2 minutes, then drain. Arrange salmon on pumpkin slices, then top with parsley relish and add asparagus spears.Serve with lime wedges.

Serves 4 for dinner

Parsley Relish
1 bunch flat-leaf (Italian parsley
6 anchovy fillets
2 Tbs baby capers
grated zest of 2 lemons
1/2 cup lemon juice
1/4 cup olive oil
freshly ground black pepper

Place all ingredients except oil in a food processor. Lightly process, then, with the motor still running, add enough oil to form a thick paste.
Season to taste with pepper. Serve cooked lamb, beef or salmon with a dollop of relish on top.

Makes about 1 1/2 cups

Source: The CSIRO Total Wellbeing Diet

Ocean Trout in Citrus Marinade

4 x 150g skinless ocean trout fillets, boned (or salmon)
2 Tbs olive oil
1 handful flat-leaf Italian parsley
grated zest and juice of 1 lemon
grated zest and juice of 1 orange
500g vine-ripened tomatoes, finely diced
2 spring onions (scallions), finely sliced
1 Tbs salted capers, rinsed
Slice the trout into 4cm (1 1/2 in) wide slices.

Heat half the oil in a large, heavy-based frying pan over medium heat and sear the trout for 1 minute on both sides.
Put on a serving dish and season with sea salt and freshly ground black pepper.
Scatter the parsley over the fish. Add the lemon juice, orange juice, zest, tomato, spring onion and capers to the pan and cook for 1 minute.
Pour over the fish and drizzle with the remaining olive oil.
Allow to sit in the refrigerator for 1 hour before serving with a spoonful of the marinade.

Serves 4

Source: Marie Claire, Kitchen - the ultimate recipe collection