PAELLA (Woolies)

May 28, 2021 / Lyn Jones / 0 Comments

  • 270g chicken thigh fillet, cut into 3 pieces each
  • 2 tsp rosemary leaves, roughly chopped
  • 2 garlic cloves, crushed
  • 1 1/2 tsp ground paprika
  • salt & pepper
  • 2 Tab olive oil
  • 600ml liquid chicken stock
  • 240g (a rounded cup) Calrose medium grain rice
  • 1/2 chorizo, chopped or use smoky paprika – try 2 tsp
  • 1 onion, finely chopped
  • 200g whole peeled tomatoes, pureed
  • 60g fresh green beans, cut in half
    1. Heat a paella pan (or large frying pan) over med-high heat. In a bowl, combine chicken with 1 teaspoon rosemary and 1 clove of crushed garlic, seasonal generously, toss then add 1 tablespoon olive oil.
    2. Add the chicken, then cook until well browned on both sides, but not cooked through. Remove the chicken from the pan, add remaining oil, onion, chorizo and remaining garlic then cook on a low heat until ingredients soften and become fragrant for around 6-8 minutes.
    3. Add rice and cook, stirring for 1 minute. Stir in stock, 200g of tomato and the paprika, then add the chicken back in. Then the beans.
    4. Raise the heat and bring to a boil, then lower heat and simmer without stirring, until the liquid starts to disappear below the rice (12-14 minutes). Add the beans and cook until there is nearly no liquid left (3-4 minutes).
    5. Finally, add the remaining 1 tsp rosemary, turn off the heat and leave for 5 minutes until the crust releases. Serve.

    Tip: try the paella with a creamy mayonnaise. For a special occasion, you could add peeled green prawns when the rice starts to show through the stock. Both the chorizo and tomato freeze well for later use. The sliced beans were crunchy and not much chicken altogether!

Quinoa and black bean burger

January 14, 2021 / Lyn Jones / 0 Comments

Makes 6 large burgers

Ingredients

  • 1 red onion, finely chopped
  • 2 garlic cloves, roasted
  • olive oil
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 150g chestnut mushrooms (like whites but better flavour & texture)
  • 125g quinoa
  • 250ml boiling water
  • 1 x 400g tin of black beans, drained and rinsed
  • 1 heaped tablespoon plain flour (we use a gluten-free one)
  • 1 teaspoon arrowroot
  • pinch of sea salt and pepper1. Preheat the oven to 220C (fan 200C).

    2. Place onion & garlic in frying pan over medium heat with a drizzle of olive oil – cook 5–10 mins until soft. Add the spices – cook another minute, remove – leave to cool.

    3. Place mushrooms in a baking tray with 1 tab olive oil & some salt and pepper – roast 10–15 mins. until golden. Remove and leave to cool.

    4. While mushrooms are cooking prepare quinoa by placing in a pan over medium heat and covering with the boiling water. Bring back to boiling, simmer 10–15 mins. Once cooked, remove and leave to cool.

    5. Once the mushrooms & quinoa have cooled, place all the ingredients in a food processor  (make sure you discard any excess liquid from the mushroom pan before adding them to the processor, as this can make the mix too watery). Pulse until smooth then place mixture in the fridge to cool for 30 minutes.

    6. Once cool, use a large spoon to scoop out patties and flatten them into round shapes, about 8cm across. If needed, place the patties in the fridge for another 30 minutes to firm up.

    7. Once firm enough to hold together when flipped, place a frying pan over a medium heat, drizzle with olive oil and cook the burgers for 5 minutes on each side.

    Tip: These freeze well, so put any patties you don’t need straight away in the freezer for another day or keep in the fridge for a few days and have them cold as part of an on-the-go or desk lunch.

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