Posts Tagged ‘Smoked paprika’

Smoked Paprika-Baked Courgettes, Tomatoes & Green Beans with Eggs

We’re really not brunch people, mainly as there’s so much going on at the weekends that we don’t have the time. Lockdown has provided us with some opportunities however. So instead of getting up early and out the door on a Saturday morning we’ve been coming downstairs in our pjs and making something nice for breakfast.

Smoked paprika-baked courgettes, tomatoes & green beans with eggs – serves 2

  • 2 large courgettes, cut into ½ cm slices
  • 200g small waxy potatoes, quartered
  • 150g cherry tomatoes
  • 6 scallions, trimmed
  • 2 ½ tbsp extra virgin olive oil
  • leaves from 3 sprigs of thyme plus a few whole sprigs
  • ½ tsp chilli flakes
  • ½ tbsp smoked paprika, plus extra to serve if you like
  • 2 garlic cloves, crushed
  • 125g green beans, trimmed
  • 2 large eggs

Preheat the oven to 190C/400F/Gas 6.

Blanch the green minutes for a couple of minutes in salty boiling water, then drain and run under cold water to stop them cooking. Dry with some kitchen paper and toss with ½ tbsp of the olive oil. Set aside.

Put all of the vegetables (except the green beans) into a large baking tray and spread them out in an even layer. Add 2 tbsp olive oil, the thyme, chilli flakes, smoked paprika, garlic and season with salt and pepper. Toss everything together, then bake for 30 minutes, tossing the veg a few times.

Sprinkle the green beans over the top and return to the oven for another 8 minutes.

Break the eggs on top, season and put back in the oven for another 8 minutes for runny eggs.

Serve with a little more smoked paprika if you like.

(Original recipe from Diana Henry’s ‘From the Oven to the Table’, Mitchell Beazley, 2019.)



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This is one of our hearty dinners from the 5:2 diet we are on and it was very welcome this evening after getting in from the rain and cold. Full of flavour and filling despite the low calories!

Chicken, Red Onion and Mushroom Stew with Sherry and Butterbeans, serves 4

  • 6 Chicken thighs, skinned and boned then quartered
  • 1 tbsp smoked paprika
  • 1 garlic clove, chopped
  • 2 red onions, cut into thick wedges
  • 200g chestnut mushrooms, thickly sliced
  • 100ml dry sherry
  • 400ml chicken stock
  • 400g tin chopped tomatoes
  • 400g tin butterbeans, drained and rinsed
  • small bunch parsley, chopped

Heat a little olive oil to a medium-high heat in a pan and add the chicken, browning until golden on all sides.

Add the paprika, garlic onions and mushrooms and cook until the onions and mushrooms have softened. This should take about 5 minutes.

Add the sherry and scrape the bottom of the pan for a second to deglaze, then add the chicken stock, tomatoes and butterbeans.

Bring to a boil then turn down and simmer for 15 minutes.

Serve with the parsley sprinkled over the top and some crusty bread if you like.

Wine suggestion: If you feel like a glass with this we’d suggest trying a red from Navarra, an under-rated region in Spain. The balance of juiciness and structure would work with the simple, smokey and rustic flavours of the dish.

(Original recipe from BBC Good Food)

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Movida is the best Spanish restaurant in Melbourne. We were there last June and just got a table by the skin of our teeth as it is massively popular. It’s up a little cobbled street and if you didn’t know better you would walk right by which would be a big mistake as the tapas are fandabbydosey. They also have a crackin wine list and great staff – our idea of heaven. So book your table before you go!!

Jono’s sister Rachel sent us Movida Rustica for Christmas, the second cookbook to come out of this restaurant and we’ve been dying to get stuck into the recipes.

These barbecue kebabs have a delicious herby flavour with a massive oomph from the smoked paprika and they give off a fabulous sweet smoke when they’re cooking. So if you’re not going to Melbourne or indeed Spain any time soon we suggest you try these.

P.S. M&S are at last doing skinless, boneless chicken thighs but they are in the casserole section rather than the chicken section.

P.P.S. You’re supposed to marinade the chicken overnight but we forgot and just marinated for 1 hour and it was still great.

Adobo de Pollo (or Chicken skewers with paprika and oregano to us Irish folk) – makes 12 tapas

  • 1kg skinless chicken thigh meat, cut into 2.5 cm chunks
  • 2 tbsp smoked sweet paprika
  • 1 tbsp cumin seeds, roasted and ground
  • 3 garlic cloves, finely chopped
  • 3 tbsp finely chopped parsley
  • 1 tsp dried oregano
  • 1/2 tsp saffron threads
  • 1 tsp fine sea salt
  • 125ml extra virgin olive oil

Combine all of the ingredients in a big bowl, cover with cling film and marinate overnight in the fridge (or for as long as you’ve got).

Thread the chicken onto 12 metal skewers.

Heat the barbecue to high and cook the skewers for 5 minutes, or until cooked through, turning often.

Let them cool slightly and serve – we had ours with some herby lemon couscous.

Wine suggestion: Do like the Spanish and drink Sherry – we had a glass of Lustau VORS (Very Old Rare Sherry) dry Oloroso which is exceptionally special but any dry Oloroso or Amontillado will serve you well. Chin chin!

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