Category Archives: food

the joys of leftover sauce…

By the way, referring to my previous post…the potatoes in any kind of carne asada are not so great the next day as leftovers, so try to eat all the tatties on the first sitting.

IMG_20180131_122555

The sauce and the meat however remain delicious. If you cook some pasta, (preferably spaghetti or linguini) al dente, drain it and then add it to the original pan of meat and yummy sauce, give it a good mix, you will get a whole new dish and it’s absolutely fantastic!!! I really recommend doing this.

IMG_20180131_122600IMG_20180131_125413

other foody posts on this blog:

the joy of leftover sauce pollo de corral asado nadars coffee and general stores upgrades like buses and a lot of food fabada con almejas/beans and clams preserving wild garlic tortilla de maiz y chicharrones fabada asturiana lemons mrs beeton and colombia merluza-a-la-cazuela lebre con castañas callos a la gallega ossobuco vs xerrete in praise of colombian food restaurant still lives few flowered recipes first forage of the season nose to tail and farajullas flloeira cocido gallego albariño wine genius chorizos returning to the matanza chocolate con churros pani puri sunday cicchetti tea-break baracca empanada revelations in a milanese restaurant further adventures in foraging cooking the haul foraging2 foraging nose to tail (s)light relief pulpo a la gallega the matanza morcilla and dying arts jamòn serrano

Advertisements

pollo de corral asado*…

*…free range chicken casserole…

Time for another of my Mum’s classic and timeless recipes, honed to perfection over nearly 60 years as a professional chef.

Carne Asada is a classic Spanish dish, a kind of meat casserole if you will. You can adapt this recipe to pretty much any kind of meat but for today’s purpose we will be using pollo or chicken. This recipe also works well with lamb, beef, veal and rabbit. The meat should always be portioned into big chunks and it should always be on the bone. No weights and measures in this recipe, just use your common sense. The chicken we use is our own, corn fed, organic and free range, but if you can’t run to that, this recipe will make a regular supermarket chicken taste pretty darned good…

THE RECIPE

The night before:

Marinade your chosen meat in some good olive oil, black pepper, plenty of garlic, fresh chopped parsley some decent white wine or dry sherry and even a splash of brandy if you are feeling fancy. No salt tho, that will be added later during the cooking process.

The next day:

Remove meat from the marinade and brown it in a large frying pan. You should take your time with this process and really get the meat good and brown all over as this caramelisation is where a lot of the flavour will come from.

IMG_20180130_103537

Meanwhile in another large pan, start to gently fry some roughly chopped onions and red pepper and garlic. When your meat is good and brown you can add it to the onions and pepper pan. Deglaze the frying pan with some good meat stock and add this to the chicken along with some saffron, dry sherry, a splash of brandy and more stock till the meat is just covered with liquid, simmer for a few minutes and then add salt to taste.

IMG_20180130_104648

You can then put the pan with a lid into the oven (or keep it on the hob) and allow to simmer gently till the meat is tender, depending on the cut and type this could take anything from 45 minutes to a couple of hours. Add a little more stock if you need to during this process.

When the meat is cooked remove it from the sauce and keep it warm in a dish. Meanwhile. Add some peeled potatoes and carrots (both cut into big chunks) and add them to the delicious meaty sauce. Simmer gently till they are cooked. The potatoes will take on a lovely golden colour from the saffron and will be super tasty. 10 minutes or so before the veg is cooked you can add some thick slices of red pepper for garnish and colour. Once your veg is cooked put the meat back into the pan and make sure it is thoroughly warm.

IMG_20180130_132127

Serve with big hunks of bread to soak up all those lovely juices. This is an absolute Spanish staple and is really worth the trouble. As ever thanks to Carmen, my mum, a genius in the kitchen and semi legendary round these parts for her cooking prowess!

IMG_20180130_133650

other foody posts on this blog:

pollo de corral asado  nadars coffee and general stores upgrades like buses and a lot of food fabada con almejas/beans and clams preserving wild garlic tortilla de maiz y chicharrones fabada asturiana lemons mrs beeton and colombia merluza-a-la-cazuela lebre con castañas callos a la gallega ossobuco vs xerrete in praise of colombian food restaurant still lives few flowered recipes first forage of the season nose to tail and farajullas flloeira cocido gallego albariño wine genius chorizos returning to the matanza chocolate con churros pani puri sunday cicchetti tea-break baracca empanada revelations in a milanese restaurant further adventures in foraging cooking the haul foraging2 foraging nose to tail (s)light relief pulpo a la gallega the matanza morcilla and dying arts jamòn serrano

where walnuts come from…

Ever wondered where walnuts come from? Harvesting them every morning as they dropped was one of my morning tasks on a recent visit to Galicia…

 

P1290346

The tree, planted around 20 years ago never produced any nuts until this year when a combination of a hotter and dryer than usual summer and the mysteries of nature meant that it finally fruited…

P1290347

The nuts develop inside these tough green skins which finally split when ripe and…

P1290350

the nuts finally tumble to the ground.

P1290353

The nuts are not ready to eat yet, they are bitter and feel heavy. They need to dry out somewhere warm for a few weeks till they feel lighter. I think they look like alien babies when they first fall, the fibre from the casing like matted hair…

P1290545

Some of the fruits of my labour…

 

nadars coffee and general stores…

P1090529

Now that Vijayawada is to become state capital, many changes are afoot as fancy brand stores and enormous malls spring up everywhere almost over night, but Besant Rd thankfully remains unchanged, it’s where normal folks go to buy just about anything and is absolutely the best place in Vijayawada to go shopping or just have a wander about.

P1090533

…Nadars Coffee and General Stores, or Spice World as i like to call it, is by far my favourite spice shop on Besant road.

P1090530P1090518

P1090521

Its old school, nothing fancy and you can buy a bag of spices for around 13 or 14 pence. My favourites are the different chilli mixes, especially chilli with coconut that you can sprinkle over your rice or breakfast idli.

P1090523P1090516

They also roast and grind their own coffee beans. In India smell is really one of the senses that is really at the forefront of everyday living…sometimes very good and sometimes very, very bad, but here inside Nadar’s, the mix of smells is intoxicating.

P1090526P1090524

P1090535

pay at the till, while ancestors look on…

other foody posts on this blog:

upgrades like buses and a lot of food fabada con almejas/beans and clams preserving wild garlic tortilla de maiz y chicharrones fabada asturiana lemons mrs beeton and colombia merluza-a-la-cazuela lebre con castañas callos a la gallega ossobuco vs xerrete in praise of colombian food restaurant still lives few flowered recipes first forage of the season nose to tail and farajullas flloeira cocido gallego albariño wine genius chorizos returning to the matanza chocolate con churros pani puri sunday cicchetti tea-break baracca empanada revelations in a milanese restaurant further adventures in foraging cooking the haul foraging2 foraging nose to tail (s)light relief pulpo a la gallega the matanza morcilla and dying arts jamòn serrano

upgrades like buses and a lot of food…

P1090347

Hmmm…seems like upgrades are a bit like buses, you wait your whole life for one to come and then a whole bunch appear, one after the other! So BA London to Hyderabad am upgraded to Business Class…!!!!  This really is very good news. No sleeping on the flight though as i don’t like to miss out on the experience…there is food to be eaten and drink to be drunk!…

P1090345

However, am on my way to my usual stint at the Andrha Pradesh orphanage, so too much free booze seems unseemly but the odd Kir Royale is most welcome (especially as i won’t be drinking for the next few months).  Movie is Man Up btw.

Then the food starts to arrive…

P1090349chicken and duck terrine with kumquat compote

P1090351lamb with caraway and onion braised rice, stuffed baby pepper and stroganoff sauce

P1090354light and dark chocolate cheesecake with raspberry compote

P1090358Movie is Love and Mercy (loved it)

Think am supposed to sleep now.

P1090360

After a brief respite it’s time for more food, to the point where am feeling a bit queasy…but i keep saying yes to whatever comes along. Greedy. Lighting very low now hence all the grainy photos…

P1090361

Breakfast is served an hour or so before landing, about 4.00am Indian time but it’s around 10.30pm my time and i think this is my 5th meal of the day…like i said. Greedy.

P1090362

P1090369elemis goodie bag

Landed…phew…with a few hours stopover in Hyderabad and then a short flight with Air India to Vijayawada…and another small snack…

P1090364

other foody posts on this blog:

fabada con almejas/beans and clams preserving wild garlic tortilla de maiz y chicharrones fabada asturiana lemons mrs beeton and colombia merluza-a-la-cazuela lebre con castañas callos a la gallega ossobuco vs xerrete in praise of colombian food restaurant still lives few flowered recipes first forage of the season nose to tail and farajullas flloeira cocido gallego albariño wine genius chorizos returning to the matanza chocolate con churros pani puri sunday cicchetti tea-break baracca empanada revelations in a milanese restaurant further adventures in foraging cooking the haul foraging2 foraging nose to tail (s)light relief pulpo a la gallega the matanza morcilla and dying arts jamòn serrano