Monday, 27 January 2014

"Fake" Sausage Paella

J asked for Paella... "Fake" Paella as I call it as he doesn't like sea food - and for me, if it doesn't have at least a few prawns, it's not Paella.

We skipped our weekly shop, so our fridge is quite empty... Nonetheless, I managed to pull this one off.

"Fake" Paella 

Here's what I used:

- 8 thick fresh pork sausages, skin removed (I didn't have any other meat)
- 2 small onions, finely diced
- Olive oil (+/- 2 tablespoons)
- Garlic Granules
- Smoked Paprika (+/- 1 1/2 tablespoons)
- Chorizo (I used 6 large thin slices of Spanish Chorizo from a packet)
- Turmeric (1 tablespoon)
- Rice (I used +/- 2 mugs of long grain rice)
- Salt
- 1 chicken stock cube
- Frozen Peas
- Dried Parsley

First I removed the skin from the sausages and cut them into chunks.
In a large frying pan heat olive oil and then fry the sausage.
Once the sausage gets a bit of colour, add the onion and garlic granules (and a bit more olive oil if pan is too dry) and let it fry. 

"Fake" Paella

Add the chorizo (I chopped mine into tiny bits using scissors) and sprinkle with paprika, let it cook for a couple of minutes.

Then add the rice and mix well, making sure it gets covered with the frying pan juices/fat.
Pour about one mug of stock, add turmeric and let the rice soak. The rice will soon absorb the stock, so carry on adding more stock, (or boiling water when your stock runs out), just like you do with risotto.

When the rice is soft, but still has a bite to it (it took me about 12 minutes) add frozen peas and dried parsley.
If the rice is practically cooked, but is getting really dry and sticking to the pan, careful, don't add too much water - just add enough to finish cooking. Check seasoning, and add salt if necessary - mine only needed a pinch, as sausages, chorizo and stock are naturally salty.

... And that's it! "Fake" Sausage Paella. Quick, inexpensive and tasty.
I made loads, so we'll have a nice leftover lunch tomorrow.

"Fake" Paella
Let me know if you have a go ;)

Pork Meatballs

A lot has happened since my last entry.

After 6 years of living, cooking and eating together, it was time to say bye-bye to M. who left for new ventures last Summer.

The household is now composed by J, myself and our parasite ;) who should be fully baked by June.

We now live in a tiny (ridiculous small) one bedroom flat, with the tiniest kitchen I've ever had to deal with...
To say cooking has become extremely challenging is an understatement! Still, we persevere... But I must admit that my kitchen is so dysfunctional, I no longer have the same willpower to cook and experiment.

Another thing that really pisses me off, are my economic lightbulbs, who (supposedly) help to keep electricity bills low... But on the other hand, turns my pictures this awful shade of yellow! (I've literally given up taking photos indoors - so I've been lazy and whenever I want to snap something, I just use my phone/tablet... To be honest, I don't even know where my camera is since we moved!)

Anyway, I thought I should stop procrastinating and update Yummo!

So today, we made pork meatballs.

Pork meatballs

Here's what I used (please be aware that most of the given measures are 'eye-o-metered' and are not precise)
  • 2 onions (diced as thinly as you possibly can)
  • Olive oil (about 3 generous tablespoons)
  • Bay leaf
  • 750 g minced pork
  • Parsley (I used dried for convenience)
  • Garlic (I used granules)
  • 2 eggs
  • Salt and pepper
  • Fine breadcrumbs (about 5 tablespoons)
  • Smoked paprika
  • Vegetable oil spray

In a large frying pan, fry the onion with olive oil, garlic, bay leaf and parsley until onion is cooked and soft.

Place the onion in a bowl and let it cool down.

Once the onion is cool, add the minced pork, eggs, smoked paprika, breadcrumbs, salt and pepper. Mix ingredients with your hands, and check if the mix holds well together. If it's not gluing, just add an extra egg (you might need to add more breadcrumbs if the mix becomes too soggy).

Mould meatballs and place them on a tray, previously sprayed with vegetable oil.

Pork meatballs

Cover with cling film and place in fridge for at least 15 minutes.

Re-heat the frying pan and spray some vegetable oil. When hot, place meatballs and let them cook, turning them frequently. Make sure they're cooked throughout. 

I almost cremated mine to ensure they were totally cooked... 

Let me know if you have a go ;)