Garlic Chicken de Beatriz CC Octubre 2013 Casa de Marisa

Recipe from Tapas book

Chicken in Garlic Sauce
Ingredients:
1kg chicken wings, or 3 breasts
enough seasoned flour to coat the chicken  pieces
60ml olive oil
25g butter
1/2 glass white wine
3 tsp garlic, crushed
1 tbsp chopped parsley
20ml of sherry
20ml brandy
salt and pepper

Preparation

• Cut the chicken into small chunks. Toss it in seasoned flour.
• Put the oil and butter in a apan and get them hot.
• Put the chicken pieces in the pan, stitrring quickly to seal all sides.
• Add the wine, garlic and parsley.
• Reduce the wine by half and add the chicken stock.Stir

• At this stage, the samller pieces of chicken may be cooked; if so, remove them and put them aside.
• Add the sherry and brandy.
• Season and serve. 

Porotos Granados de ALE CC Octubre 2013 Casa de Marisa

• 2 tablespoons rapeseed or olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon sweet smoked paprika
• A handful of oregano or marjoram, chopped
• 100g small dried beans, such as pinto, navy or cannellini beans, soaked overnight in cold water, or 400g tin beans, drained and well rinsed
• 1 litre vegetable stock
• 1 bay leaf
• 750g squash, such as butternut, Crown Prince or onion, peeled, deseeded and cut into 2cm chunks
• 200g French beans, trimmed and cut into 2cm pieces
• Kernels cut from 2 cobs of corn
• Sea salt and freshly ground black pepper
•  

Heat the oil in a large saucepan or casserole over a medium heat. Add the onion and garlic and sauté gently for about 10 minutes. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.

If using dried beans, drain them after soaking and add to the pan, with the stock and bay leaf. Bring to the boil, then reduce the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well and simmer for 10–15 minutes until the squash is just tender, then add the French beans and corn kernels and simmer for another 5 minutes.

If using tinned beans, add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender, 10–15 minutes. Then add the French beans and corn kernels and simmer for a further 5 minutes.

To finish, season well – I use about 1 teaspoon salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

Lorraine Pascale's Sweet and Sour Pork Meatballs de PATRICIA CC Octubre 2013 Casa de Marisa

Lorraine Pascale's Sweet and Sour Pork Meatballs

INGREDIENTS 
(Serves 4)

Pork Balls
6 large herby sausages
75g dried breadcrumbs
1 medium egg
Vegetable oil

Sweet and Sour Sauce
1 garlic clove
1 red pepper
425g tin of pineapple chunks in syrup
10 squidges of tomato ketchup (75g ish)
5 tbsp balsamic vinegar
2-3 squidges of honey
1 lime

Crunchy Peanut Rice
1 cup easy cook rice
75g roasted, salted peanuts
1/2 bunch spring onions
knob of butter
salt and pepper

METHOD

• Snip the skin off the sausages and discard. Put the sausage meat in a large bowl with the breadcrumbs, then crack the egg, season with salt and pepper and then mix everything together well. (I like to use my hands here - it's quicker and more fun!).
• Drizzle some oil into a large pan.
• Roll the sausage mix into 20 equal sized
  balls. Add them to the heated pan and cook for about 8 minutes, turning them 
  every so often so they brown all over.
• Put the kettle on to boil for the rice.
• Peel and finely chop the garlic, then 
  finely slice the red pepper and set aside 
  for the sauce.
• Tip the rice into the pan and once the kettle has boiled add 2 cups of boiling water (from the same cup you used to measure the rice). Cook the rice for as long as it says on the packet - usually until there is no water left in the pan.
• Once the meatballs have browned evenly, add the prepared garlic and pepper. Then add the juice from the tinned pineapple, but only half of the chunks, the ketchup, balsamic vinegar, honey and squeeze in the lime juice. Stir and leave to cook for another 8 minutes, giving it a quick stir every so often.
• While this cooks, tip the peanuts into a bowl and bash with the end of a rolling pin and bash them up a bit. Trim and slice the spring onions and reserve for serving.
• Check that the rice is cooked, add a knob of butter, salt and pepper and the nuts. Stir and cover with the lid to keep warm.
• Check the pork balls are piping hot and cooked through, and that the sauce has reduced and thickened slightly, then it's time to serve.
• Divide the crunchy peanut rice between four plates and top with the pork balls and sauce. Add the spring onions and enjoy!

Ottolenghi’s courgette-wrapped lamb kebabs recipe OLGA CC Octubre 2013 Casa de Marisa

2 tbsp pine nuts

50g stale white bread, crusts removed

300g minced lamb

55g feta cheese, crumbled

1½ tsp ground allspice (pimenta)

1 tsp ground cinnamon

¼ tsp ground nutmeg

1 clove of garlic, crushed

1 egg

15g flat-leaf parsley, finely chopped

light olive oil for frying, plus a little extra

for brushing

2 medium courgettes

for the sauce

2 tbsp olive oil

2 cloves of garlic, crushed

400g Italian tinned tomatoes, chopped

a pinch of dried chilli flakes

10 basil leaves

• Start by making the sauce. Place the olive oil and crushed garlic in a saucepan and stir over a medium heat for one to two minutes, just until the garlic cooks lightly. Add the canned tomatoes and season with the chilli flakes and some salt. Bring to the boil, then reduce to a gentle heat and simmer for 25 minutes, until slightly thickened.

• Remove from the heat, taste and adjust the seasoning. Set aside. Toast the pine nuts in a small frying-pan for four to five minutes, shaking the pan occasionally, just until they get a little colour. Remove from the heat and leave to cool. Soak the bread in cold water for two minutes, then drain and squeeze to remove the water.

• Crumble the bread into a large mixing bowl and add the lamb, crumbled feta, pine nuts, spices, garlic, egg, chopped parsley and half a teaspoon of both salt and pepper. Time to roll up your sleeves. Mix all the ingredients together with your hands until well combined. Shape it into fingers, 10 x  5cm. There should be 12.

• Pour a 5mm depth of olive oil into a large frying-pan and shallow-fry the kebabs for one minute on each side or until they have taken on a nice brown colour. Remove from the pan and set aside on a baking tray.

• Preheat the oven to 200C/gas mark 6. To prepare the courgettes, use a small knife to slice off both ends and then cut long, thin slices down the length of each courgette (a mandolin will make this job much easier). You will need 12 slices. Brush each slice with a little olive oil and season with salt and pepper. Place a ridged griddle pan over a high heat and leave it there for a few minutes to heat up well. Lay the courgette slices on the hot pan and cook for two minutes on each side, so that they get distinctive char marks. Remove to a tray and leave to cool.

•Wrap each meat finger in a slice of courgette and arrange them in a single layer in a baking dish, seam-side down. Bake in the oven for eight to 10 minutes, until cooked through.

• To serve, bring the sauce back to the boil, tear the basil leaves roughly and stir them in. Arrange the kebabs on serving plates and serve the sauce in a bowl alongside. Drizzle with olive oil to finish.

SanFrancisco Quinoa Salad LUISA CC Octubre 2013 Casa de Marisa

Pondre la foto pronto! perdon!

Ingredients
Salad
300g quinoa
1 fresh red chilli
100g baby spinach
4 spring onions, trimmed
1 bunch of fresh coriander
1 bunch of fresh mint
1 ripe mango
2 limes
2 tbsp olive oil
1 ripe avocado
50g fetta cheese
Chicken
2 skinless chicken breasts
1 tsp all spice
1 tsp smoked paprika
Olive oil
2 peppers

1.  Put the quinoa in the pan and generously cover with boiling water and the lid.

2.  Put the chilli, spinach, spring onions and coriander (reserving a few leaves) into a food processor, tear in the top leafy half of the mint, then blitz until finely chopped.

3.  On a large sheet of baking paper, toss the chicken with salt, pepper, all spice and paprika.  Then fold over the paper and bash and bash and flatten the chicken to 1.5 cms thick with a rolling pin.  This means it cooks more quickly and is a great cheffy trick.

4.  Put the chicken in the frying pan with 1 tbsp of the olive oil turning after 5 mins until blackened and cooked through.

5.  Deseed the capsicums, cut into strips and add to the frying pan then peel and cut the mango into chunks and set aside.

6.  Drain the quinoa and rinse under the cold tap then drain again and tip onto a big platter or board.  Toss with the blitzed spinach mixture, squeeze over the lime juice, add the remaining olive oil, mix well and season to taste.

7.  Sprinkle the mango chunks and cooked capsicums over the quinoa.  Half and destone the avocado and then cut into chunks and place over the salad.

8.  Slice up the chicken, toss the slices in any juices and add to the salad then scatter over the fetta and remaining coriander leaves.

Serves four. 

Tiny Thai-Style Sausage Rolls MARISA CC Octubre 2013 Casa de Marisa

Ingredients

• 500g pack ground pork
• 1 bunch salad onions, finely sliced
• 20g pack fresh coriander, chopped
• ½ x 20g pack fresh mint, chopped
• 2 tsp Bart Thai Fish Sauce
• 1 tbsp soy sauce
• 6 tsp Bart Red Thai Curry Paste
• 375g pack ready-rolled puff pastry
• 1 egg, beaten
• 2 tbsp sesame seeds

Method

1. Mix the pork, salad onions, coriander, mint, fish sauce, soy sauce and red Thai curry paste together in a medium bowl. Cover and chill for at least 1 hour for the flavours to develop.
2. Preheat the oven to 200°C, gas mark 6. Unroll the pastry onto a lightly floured work surface and roll it into a 30cm x 40cm rectangle. Cut in half lengthways and spread half the pork mixture down the centre of each piece in a long sausage shape.
3. Brush the exposed pastry with the beaten egg, then roll the pastry around the filling and seal carefully. Brush each roll with egg and sprinkle over the sesame seeds and freshly ground black pepper. Chill for 30 minutes in the freezer, this will make cutting them much easier.
4. Using a sharp serrated knife and a sawing action, cut each roll inot 15 equal lengths. Arrange on 2 baking trays, with the joins underneath. Bake for 20-25 minutes until golden brown. Cool on a wire rack and serve warm with sweet chilli sauce for dipping.

Reunion Agosto 2013 Casa de Beatriz

Quinta Reunion del Cooking y se noto mucho las vacaciones de verano.

Sabado 24 de Agosto fue Beatriz quien nos  abrio las puertas de su casa . Una vez mas nos sentimos como en casa y nos fuimos todas muy tarde!!! Mil gracias!!!

Todo riquisimo, super bien presentado, os esmerasteis mucho. Espero que disfrutarais cocinando tanto como comiendo.


Os dejo con el menu por ahora.....
El menu fue el siguiente:
Baked peppers with tomatoes and anchovies de Beatriz

Giant Couscous salad de Ale

Lamb Koftas de Marisa

Empanadas Argentinas de Patri

Bizcocho de Mandarina y Almendras de Maria O

Lemon Posset de Marisa