3/16/2015

Paella with Soller prawns and grilled vegetables recipe


This isn’t a simple, carefree kind of paella; we’re talking a bit of time, commitment and enthusiastic energy here. But let me tell you a little secret, I had a little helper with me on this trip, Sarah, who actually helped me prepared all the veggies and then grill them, one by one. When you make this, get yourself a little (or big) helper; it’s always nicer to work in a group and the result is quite something.

Serves 6
Preparation 20min
Cooking 35min
Skill level Mid

By
Yotam Ottolenghi

Ingredients

50 ml olive oil
1 onion, finely diced (290 g net)
2 tsp sweet paprika
½ tsp smoky paprika
4 cloves garlic, sliced
250 ml dry sherry
500 g paella rice
1½ litres chicken stock, warmed
1 tsp saffron threads
3 long strips of shaved orange skin
400 g French beans (green beans), blanched for 4 minutes, refreshed and dried (380 g net)
2 small courgettes (zucchinis), sliced on an angle 1 cm thick (230 g net)
2 green peppers (capsicums), topped and tailed and cut into 1 cm thick strips (190 g net)
200 g cherry tomatoes
2 lemons, quartered (310 g net)
5 spring onions, ends removed, cut into 6cm lengths and quartered lengthways (70 g net)
1 kg whole prawns, shell on
salt

Parsley oil

40 g parsley, roughly chopped
2 green chillies, roughly chopped
90 ml olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Start by making the parsley oil. Place all the ingredients in the small bowl of a food processor or pestle and mortar, add a pinch of salt and blitz until almost smooth but maintaining some texture. Set aside.

Add ¾ tablespoon of the olive oil to a large paella or sauté pan and place on a medium-high heat. Sauté the onion for 10 minutes, stirring occasionally, until soft. Stir through the spices and garlic and cook for another minute. Pour over the sherry and let it bubble away for 3 minutes until the liquid has reduced by half. Add the rice and cook for 2 minutes, stirring continuously, until warm and glossy. Add the chicken stock, saffron, orange strips and ¾ teaspoon of salt, and gently stir so the rice is even in the pan. Leave to simmer very gently for 20 minutes until the rice is cooked through but still retains a bite and the stock is absorbed. Remove the pan from the heat and leave somewhere warm.

While the rice is bubbling away, place a ridged griddle pan on high heat and ventilate the kitchen. In a large bowl toss the beans with ½ a tablespoon of olive oil and a pinch of salt. Add the beans to the pan and grill for 1 minute, until starting to blister and darken. Remove and place in a bowl. Mix the courgettes (zucchinis) in the same bowl with ½ a tablespoon of oil and ¼ teaspoon of salt, grill for 3 to 4 minutes and put in the bowl with the beans. Repeat in the same way for the peppers (capsicums). Add ½ tablespoon of oil and a pinch of salt to the tomatoes and grill for 2 minutes until they are just starting to char and split and remove to the bowl. The spring onions just need a pinch of salt, 1 teaspoon of oil and 30 seconds on the grill. The lemons you can just put straight on the heat as they will caramelise with their own juices with 30 seconds on each side. Remove and place in the same bowl as the other vegetables.

Lastly mix the whole prawns with ¼ teaspoon of salt and ⅓ tablespoon of olive oil and grill for one minute on each side. Remove immediately.

Spoon two thirds of the rice onto a platter. Sprinkle over a selection of vegetables, followed by more rice, gradually building the layers outwards and upwards. Scatter the prawns on top of the vegetables, lightly pushing some of them into the rice. Finally add the lemon wedges and drizzle over the parsley oil. Serve at once.

View all the recipes from Ottolenghi's Mediterranean Island Feast.

More Grilled Recipes:

Grilled seafood platter
Grilled snapper with yoghurt potatoes
Grilled vegetables and snapper
Balsamic Grilled Vegetables
Grilled Fava Beans
Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Save and share Paella with Soller prawns and grilled vegetables recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Grilled chicken (gai yaang) recipe


Gai yaang is a popular street food originally from Thailand’s Isaan region, but now found throughout the country. In this recipe, the chicken is refrigerated overnight in a simple marinade, and then grilled the next day.

Serves 8
Preparation 25min
Cooking 35min
Skill level Easy

By
Amy Chanta & Palisa Anderson

Ingredients

2 x 1 kg whole chicken, deboned, thigh bones and wings intact
12 cm piece ginger, finely chopped
4 lemongrass stalks, white part only, finely grated
⅓ cup finely chopped coriander root
8 garlic cloves, finely chopped
1 tbsp white pepper
2 tsp caster sugar
160 ml (⅔ cup) Thai sweet soy sauce (see Note)


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time overnight

Place chickens in a large container. Place ginger, lemongrass, coriander, garlic, pepper and caster sugar in a mortar and pestle and grind to a paste. Add soy sauce, stir to combine, then pour mixture over chicken to coat. Cover and refrigerate overnight.

Heat a barbecue or chargrill pan to low heat. Cook chickens, basting with marinade and then turning halfway, for 35 minutes or until chicken is dark, sticky and the juices of the chicken run clear when the thickest part of a thigh is pierced. Alternatively, preheat oven to 200°C. Place chickens on 2 large oven trays lined with baking paper and cook for 35 minutes, basting with marinade and swapping trays halfway. Rest for 5 minutes, then cut into pieces to serve.

Note

• Thai sweet soy sauce is available from Thai food shops.

Photography by Ben Dearnley

As seen in Feast magazine, December/January 2014, Issue 38. For more recipes and articles, pick up a copy of this month's Feast magazine

More Grilled Recipes:

Poulet Grillé au Gingembre (Grilled Chicken with Ginger) 
Greek chicken with roasted capsicum, olive and orzo salad
Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta)
Madhur's chicken tikka masala
Lemon and chilli chicken skewers
Grilled Thai chicken


Save and share Grilled chicken (gai yaang) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

3/09/2015

Poulet Grillé au Gingembre (Grilled Chicken with Ginger) Recipe

Thyme, bay leaf, and garlic add aromatic flourish to this simple yet elegant grilled chicken recipe by Craig Claiborne and Pierre Franey, from The Essential New York Times Grilling Cookbook (Sterling Epicure, 2014; reviewed by Betsy Andrews in our June/July 2014 issue in "Hot off the Press"). An abundance of lemon mingles with bristling ginger to tenderize the chicken, while a final drizzle of butter adds richness.

SERVES 2–4

Ingredients

1 (2½–3-lb.) chicken, halved, backbone removed
Kosher salt and freshly ground black pepper, to taste
¼ cup fresh lemon juice
2 tbsp. olive oil
½ tsp. dried thyme
1 bay leaf, crumbled
1 clove garlic, minced
1 (1") piece ginger, peeled and minced
3 tbsp. unsalted butter, melted

Instructions

1. Season chicken with salt and pepper. Stir lemon juice, oil, thyme, bay leaf, garlic, and ginger in a bowl; add chicken and toss to coat. Cover with plastic wrap; chill 2–4 hours.

2. Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a cast-iron grill pan over medium-high.) Grill chicken, turning as needed, until slightly charred and cooked through, about 35 minutes, or until an instant-read thermometer inserted into thickest part of a thigh reads 165°. Transfer to a serving platter and drizzle with melted butter. 

More Grilled Recipes:
 
Greek chicken with roasted capsicum, olive and orzo salad
Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta)
Madhur's chicken tikka masala
Lemon and chilli chicken skewers
Grilled Thai chicken
Indian-spiced chicken with raita and tomato salsa


Save and share Poulet Grillé au Gingembre (Grilled Chicken with Ginger) Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

2/25/2015

Potato pancakes with spicy sesame sauce (gamjajeon) recipe

Potato pancakes

A popular type of jeon (pancakes), these crispy potato cakes are the perfect party snack, served with a spicy sesame sauce.

Makes 12
Preparation 35min
Cooking 15min
Skill level Easy

By
Phoebe Wood

Ingredients

3 (about 360 g) potatoes, peeled, grated
1 onion, coarsely grated
1 long green chilli, seeded, finely chopped
80 ml (⅓ cup) vegetable oil
toasted sesame seeds, sliced green chilli and spring onions, to serve

Spicy sesame sauce

1 tbsp gochujang (see note page 30)
2 tbsp soy sauce
1 rice vinegar
½ tsp sesame oil
1 tsp caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the sauce, combine all ingredients in a bowl and set aside.

Place potatoes and onion in a bowl and mix to combine. Place in a sieve set over the sink and, using your hands, push down to drain any liquid. Return to bowl, add chilli and combine. Season with salt and pepper.

Shape mixture into 12 cakes. Heat half of the oil in a frying pan over medium-high heat. Working in 2 batches, add potato cakes and cook for 3 minutes on each side or until golden. Remove using a spatula and drain on paper towel. Wipe out frying pan and repeat with remaining 40 ml oil and potato mixture. Scatter with sesame seeds, sliced green chilli, spring onions and serve with spicy sesame sauce.

Note
• Gochujang is a Korean red pepper paste. Gochujang, kimchi and kelp are from Korean food shops and select Asian food shops.

Photography Ben Dearnley

As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine.

More Grilled Recipes:
 
Grilled mackerel with barley, eggplant and garlic yoghurt
Spiced fish with chargrilled corn salad
Barbecued Spanish mackerel cutlets with smoked paprika
Grilled fish with peperonata recipe
Grilled mackerel with horseradish mash recipe
Grilled salmon with asparagus recipe


Save and share Potato pancakes with spicy sesame sauce (gamjajeon) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

2/22/2015

Chargrilled hanger steak with fennel and chilli oil roasted cherry tomatoes recipe

hanger steak

The Grilled Recipes Kitchen (The home of grilled food) invites you to try Chargrilled hanger steak with fennel and chilli oil roasted cherry tomatoes recipe. Enjoy grilling and learn how to make Chargrilled hanger steak with fennel and chilli oil roasted cherry tomatoes.

The idea for these cherry tomatoes came from a half remembered dish that used to be on the menu at Billy Kwong. It is spicy, rich, oily and tomatoey, and goes perfectly with the charry flavour of meat cooked on a barbecue or charcoal grill. Simple and easy to make, it’s an ideal dish for a summers evening spent outside.

Serves 4
Preparation 10min
Cooking 40min
Skill level Easy

By
O Tama Carey


Ingredients

200 ml grapeseed oil
1½ tsp dried chilli flakes
1 tsp fennel seeds
200 g diced tomato or tomato pulp
2 tsp caster sugar
300 g cherry tomatoes
60 ml (¼ cup) apple cider vinegar
800 g hanger steak, trimmed (see Note)
olive oil, for rubbing
river salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Preheat the oven to 140°C.

Place the grapeseed oil in a small saucepan over high heat until you see it start to shimmer. This gives the oil an extra little bit of smoky flavour before you add the other ingredients. Remove the oil from the heat and let it cool for about 8 minutes. If you have a good thermometer, now would be a good time to whip it out. You want the oil to be at about 120–140°C.

Meanwhile, place the chilli flakes and fennel seeds in a small-ish baking dish – you want a nice size that the tomatoes will fit into snugly.

Once the oil is at the right temperature, pour it over the chilli and fennel in the baking dish. It should all start to sizzle a little and release some nice smells – don’t breathe the aroma in too much, though, as it will be a little spicy.

Once the sizzling has calmed down, add the diced tomato and sugar and give it a nice stir. Then add the cherry tomatoes and vinegar, give it a good season with salt only, then roast for 30 minutes.

Once cooked, keep the dish of tomatoes in a warm spot until you are ready to serve.

To cook the steak, bring it to room temperature, rub it with the olive oil and season generously. Preheat a chargrill or barbecue to hot. Cook the steak, turning every so often until it’s cooked to medium-rare. Place the steak somewhere warmish so it can have a little rest before it’s consumed.

Get a large platter and warm it in the oven. Cut the steak against the grain on a diagonal into 3 cm slices and arrange them nicely on the platter. Season with some salt, then get your tomatoes, give them a little stir and spoon them over the top. Pour over the remaining tomato liquid and serve.

Note

• I like to use hanger steak, a cut taken from the diaphragm of a cow, as it has a distinct full flavour that stands up to the chilli from the tomatoes. It’s a cut that’s best cooked to medium-rare; too rare and it is still quite chewy, but cooked for too long and it becomes very dry and unpleasant. However, do feel free to substitute a cut of your choice. I believe the tomatoes would also work well with other types of animals.

Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.
 

More Grilled Recipes:

Perfectly Grilled Steak
Barbecue steak with lime and mango salsa
Quick Barbecue Flank Steak
Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Recipe
Grilled Sirloin Skewers with Peaches and Peppers Recipe
Grilled Meatloaf Stroganoff recipe

 
Save and share Chargrilled hanger steak with fennel and chilli oil roasted cherry tomatoes recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

2/13/2015

Grilled mackerel with barley, eggplant and garlic yoghurt recipe


Mackerel would have to be one of the most underrated fish in Australia. Ironically, most of the catch is ground into food for farmed fish, which end up with nowhere near the incredible flavour and texture of mackerel. Grilled slowly over coals, it offers a wonderful eating experience: the natural oils in the fish mean it stays juicy and succulent, and the flesh absorbs the smokiness from the grill.

Serves 4
Skill level Easy

By
Rodney Dunn

Ingredients

200 g (1 cup) pearl barley
sea salt and freshly ground black pepper
6 Japanese eggplants (aubergines), halved lengthways
3 roma (plum) tomatoes, halved lengthways olive oil, for brushing
2 whole mackerel (about 700 g in total)
handful (large) of flat-leaf parsley leaves
handful of mint leaves

Garlic yoghurt

140 g (½ cup) plain yoghurt
2 tsp tahini
2 cloves garlic, finely grated
50 ml extra virgin olive oil
sea salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Bring a saucepan of lightly salted water to the boil over high heat. Add barley, reduce heat to a simmer and cook until just tender, about 8–10 minutes. Drain barley and spread over a tray or large plate to cool.

For garlic yoghurt, combine yoghurt, tahini and garlic in a bowl, then whisk in olive oil in a thin, steady stream. Season with salt and pepper.

Preheat a chargrill pan or barbecue grill plate over high heat. Brush eggplant and tomato with olive oil and season with salt. Place vegetables cut-side down on grill and cook for 3–4 minutes, then turn and cook for another 3–4 minutes or until tender. Remove and set aside on a plate covered with foil.

Brush fish with olive oil and season with salt. Make sure grill is very hot – this will prevent fish from sticking – then place fish carefully on grill and leave untouched for 4–5 minutes. Turn and cook for another 4–5 minutes or until fish is just cooked through but remains juicy.

To serve, scatter barley over a plate, season with salt and pepper, then arrange grilled eggplant and tomato on top. Lay fish on plate, drizzle with garlic yoghurt and scatter with herbs.

Recipe and image from The Agrarian Kitchen, Rodney Dunn, with photography by Luke Burgess (Lantern, $59.99 hbk).


More Grilled Recipes:

Spiced fish with chargrilled corn salad
Barbecued Spanish mackerel cutlets with smoked paprika  
Grilled fish with peperonata recipe
Grilled mackerel with horseradish mash recipe
Grilled salmon with asparagus recipe
Grilled sea bream recipe  


Spiced fish with chargrilled corn salad recipe


Serves 4
Preparation 30min
Cooking 20min
Skill levelEasy

By
Michele Curtis

Ingredients

1 tsp smoked paprika
1 tbsp olive oil
salt and freshly ground black pepper
4 x 200 g (7 oz) firm white fish fillets (such as blue eye, flathead or snapper)

Chargrilled corn salad

2 corn cobs, husks removed
olive oil, for cooking
salt and freshly ground black pepper
1 small red chilli, seeded and diced
100 g (3½ oz) baby spinach leaves
1 small handful coriander (cilantro) leaves
½ red onion, thinly sliced
2 tbsp lime juice


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat a barbecue grill until hot.

To prepare the salad, rinse the corn cobs briefly to ensure that all the silky husks have been removed. Brush all over with oil and then sprinkle with the salt and black pepper. Cook the cobs for 10 minutes, turning often. Remove from the heat and leave to cool.

Using a sharp knife, slice the corn kernels away from the cobs. Place the corn in a bowl along with the chilli, spinach leaves, coriander, red onion, lime juice and 40 ml (1¼ fl oz) olive oil. Season with salt and pepper and mix to combine.

When ready to cook the fish, mix the paprika with the oil and season with the salt and pepper. Brush over the fish fillets and cook for 3–4 minutes on each side, depending on the thickness of the fish.

Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.
 

More Grilled Recipes:

Barbecued Spanish mackerel cutlets with smoked paprika
Grilled fish with peperonata recipe
Grilled mackerel with horseradish mash recipe
Grilled salmon with asparagus recipe
Grilled sea bream recipe  
Grilled-Fish Foil Packets Recipe

Save and share Spiced fish with chargrilled corn salad recipe

this recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Addthis social buttons

LinkWithin

Related Posts Plugin for WordPress, Blogger...