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Posts Tagged ‘Paprika’

Jules’ Mum makes this all the time and serves it with home-made chips. We almost always cook it when we’re camping in France as it all cooks in the one pan and you can easily find all the ingredients. This one is different from our usual with the addition of paprika and dill, it’s very nice served with some plain white rice.

Wine Suggestion: We think this works best with a rich, full-bodied red. For us a treat from the ancient wine world, though a relatively young winery run by some young, passionate Syrians, the Bargylus, Grand Vin de Syrie 2014. Something to be celebrated due to the sheer class of this Syrah, Cabernet Sauvignon and Merlot blend, and mourned due to all the problems now in this part of the world. Superbly integrated tannins and layered fruit and spice; almost hedonistic in it’s velvetiness. You can taste some heat, but in a very good way with no evidence of alcohol. Mature but maintaining it’s freshness. We just wish this was more easily available for everyone to try.

Beef stroganoff – serves 4

  • 30g butter
  • 600g beef rump steak, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 clove of garlic, crushed
  • 1 tsp sweet paprika
  • 400g chestnut mushrooms, thickly sliced
  • 2 tbsp tomato purée
  • 2 tbsp red wine
  • 1 tbsp lemon juice
  • 300g double cream
  • 1 tbsp coarsely chopped dill, plus a bit extra to garnish

Season the meat with salt and pepper.

Heat 15g of butter in a large frying pan over a high heat and lightly brown the meat. Do this in batches and don’t overcrowd the pan, remove each batch to a plate and set aside.

Heat another 15g of butter in the same pan and add the onion and garlic. Cook over a gentle heat for about 4 minutes, or until softened. Add the paprika, mushrooms and tomato purée and cook for another few minutes, stirring.

Return the meat to the pan with any juices from the plate. Add the wine and lemon juice and bring to a simmer. Cover with a lid and simmer gently for 5-7 minute or until the meat is tender. Add the cream and dill and cook, stirring constantly, until heated through. We turn the heat off the second the sauce begins to simmer, don’t take it any further in case the cream splits. Season to taste with salt and pepper and serve with steamed rice. Garnish with a little more chopped dill.

(Original recipe from Rick Stein at Home, BBC Books, 2021.)

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Tender chicken in tasty sauce, healthy stuff for mid-week. We served with brown rice.

Paprika chicken goulash – serves 4

  • 500g skinless and boneless chicken thigh fillets, cut into bite-sized chunks
  • 1 tbsp plain flour, seasoned well
  • 1 large onion, halved and sliced
  • 2 cloves of garlic, crushed
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 green pepper, chopped into chunks
  • 1½ tbsp paprika
  • 1 tsp caraway seeds
  • 400g tin cherry tomatoes
  • 300ml chicken stock
  • a small bunch of flat-leaf parsley, chopped
  • sour cream, to serve
  • rice, to serve

Toss the chicken with the seasoned flour. Heat 1 tbsp of oil in a large deep frying pan and cook in batches until browned all over, then remove with a slotted spoon and set aside.

Add the onion, garlic, celery and carrot to the pan and cook for 10-12 minutes or until soft and browned at the edges. Add the pepper and cook for another 8 minutes or so or until soft.

Put the chicken back into the pan and add the spices, tomatoes and stock. Cover with a lid and simmer for 45 minutes until the sauce is thickened and the chicken tender. Stir in the parsley and serve with sour cream and rice.

(Original recipe by Janine Ratcliffe in Olive Magazine, May 2018.)

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We absolutely loved this mushroom dish by Rachel Roddy in the Guardian; it’s simple but incredibly tasty. Serve with some steamed white rice.

Wine Suggestion: An earthy Pinot Noir, like Konrad Salwey’s Spätburgunder from Baden in Germany allows both the mushrooms and peppers to shine through, and it’s fresh acidity lifts the backbone of passata, vinegar and cream to the next level.

Mushroom & Pepper Goulash – serves 4

  • 15g dried porcini
  • 1kg field mushrooms, wiped clean and thinly sliced
  • 1 large jar of roasted peppers, drained and cut into thick strips
  • 1 large onion, peeled and sliced
  • 4 tbsp olive oil
  • 20g butter
  • 2 cloves of garlic, peeled and thinly sliced
  • 150ml dry white wine
  • 150g tomato passata
  • a few sprigs of thyme
  • 2 tsp sweet paprika
  • ½ tsp hot, smoked paprika
  • 1-2 tbsp red wine vinegar
  • 200ml single cream

Soak the porcini in 150ml warm water for 15 minutes, then drain and save the soaking liquid. Chop the soaked mushrooms and set aside.

Put a large heavy-based pan over a medium-low heat. Add the olive oil and butter, then stir in the onions with a pinch of salt and cook for about 10 minutes, stirring, until soft and translucent. Stir in the garlic and cook for another minute.

Add the soaked and fresh mushrooms, turn up the heat and cook, stirring, for a few minutes, or until the mushrooms start to shrink down.

Add wine, passata, thyme, porcini liquild and paprika. Bring to the boil, then cover, turn the heat to low and simmer for 15 minutes. Remove the lid and add the peppers. Cook uncovered for 15 minutes or until the liquid has almost evaporated. Season to taste and add the red wine vinegar, then stir in the cream.

Serve with steamed white rice.

(Original recipe by Rachel Roddy in the Guardian, 17 January 2022.)

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We regularly cook chicken drumsticks mid-week. This is mainly because we end up taking them when we buy chicken thighs from the butchers, we know we’ll always use them. They’re cheap and good for taking on bold flavours, and we particularly liked this marinade.

Wine Suggestion: Find a white with a hint of lime/citrus and juicy, zesty fruits like a good Riesling, Verdejo or Sauvignon Blanc. For us tonight Anthony Girard’s La Clef du Recit Menetou Salon, a Sauv Blanc grown on soils similar to Chablis and becoming a regular at our house.

Lime, paprika & honey-glazed chicken drumsticks – serves 4

  • 2 tbsp plain flour
  • 2 tsp paprika
  • 8 chicken drumsticks
  • 2 red onions, cut into wedges
  • 2 tbsp olive oil
  • 2 tsp grated ginger
  • 1 clove of garlic, crushed
  • 2 tbsp runny honey
  • 125ml chicken stock
  • 1 lime, cut into thin wedges
  • steamed rice, asian greens & fresh coriander, to serve

Heat the oven to 220C.

Mix the flour and paprika and season well with salt and pepper.

Dry the drumsticks with kitchen paper, then dust them in the seasoned flour and put into a large roasting tin with the onions. Drizzle with the olive oil and roast for 30 minutes, turning once.

Meanwhile, mix the ginger, honey, and chicken stock together. Pour the mixture over the chicken and add the lime wedges. Return to the oven for another 10-15 minutes or until the chicken is cooked and golden brown.

Serve with steamed rice, greens and lots of coriander.

(Original recipe from Bill Granger Every Day, Murdoch Books, 2006.)

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Mussels with chorizo & spiced fries 1

One of our least favourite kitchen jobs is scrubbing mussels but they’re always worth it in the end. This chorizo sauce and spicy fries make a great casual dinner.

Wine Suggestion: Chill a Spanish red for 30-40 minutes. A good choice could be the Jesus Romero Rubus, and unoaked blend of Tempranillo, Garnacha & Syrah which has a brilliant purity and drive. Alternately, and contradicting our initial thoughts, a big robust Ribera del Duero, the Condado de Haza also worked a treat chilled down with this dish.

  • 250g skinny oven fries
  • 2 tsp sweet paprika
  • olive oil
  • 125g chorizo, diced
  • 1 small red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 2 sprigs of thyme
  • 200ml white wine
  • 125g tomatoes, finely chopped
  • 1 tbsp tomato puree
  • a pinch of sugar
  • 1kg mussels, cleaned

Heat the oven to whatever heat suggested on the pack of fries. Toss the fries with 1 tsp of the paprika and some seasoning, spread out on an oven tray and cook until crispy.

Put 1 tbsp olive oil in a large pan that you have tight-fitting lid for. Add the chorizo and fry until crispy, then remove with a slotted spoon and set aside. Add the onion, garlic, 1 tsp of paprika, chilli and thyme springs to the pan. Cook over a low heat until softened, then turn the heat up, return the chorizo to the pan and add the wine, chopped tomatoes, tomato puree, sugar, lots of black pepper and a little salt. Simmer for 2 minutes.

Stir the mussels into the chorizo sauce, cover with a lid and steam for 3-4 minutes, shaking now and then, until the mussels have opened. Serve in bowls with the spicy fries on the side.

(Original recipe from BBC Olive Magazine, July 2014.)

Mussels with chorizo & spiced fries 2

 

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A mid-week creation that satisfies on flavour without any excess in calories or expense. Very like the Hungarian style of Goulash – much more soup like than a stew, so use a spoon to eat this!

Easy Goulash – to serve 4

  • 1tbsp vegetable oil 
  • 300g stir-fry strips, or minute steak cut into strips
  • 100g chestnut mushrooms, quartered
  • 2 tsp paprika
  • 500g potatoes, peeled and cut into smallish chunks
  • 600ml hot beef stock
  • 500g jar tomato-based cooking sauce
  • handful of parsley, chopped
  • natural yoghurt – to serve

Heat half the oil in a non-stick pan and fry the beef for a couple of minutes. Do this in batches so the beef fries rather than stews. Remove the meat from the pan, add a the rest of the oil and fry the mushrooms for a few minutes or until they start to brown.

Sprinkle the paprika into the pan and fry briefly, then add potatoes, stock and tomato sauce. Cover and simmer for about 20 minutes or until the potato chunks are tender. Add the beef back to the pan to warm through. Stir in the parsley and serve with some natural yogurt (if you’re not trying to keep this under 300 calories).

Wine Suggestion: We had a good Rioja Crianza with this and found the juicy fruit and flavours really matched the rich tomatoes and paprika well (well we would have if it hadn’t been a fast day on our diet!)

(Original recipe from BBC Good Food)

 

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