Portuguese Pork and Rice- Mary Berry Everyday.

Those of you who are parents will know how frustrating and irritating it is when you try your hardest to cook interesting and delicious meals for your family.  Only for them to turn their noses up at something they haven’t even tried yet. Mr SmartCookieSam is the same as he has definite likes and dislikes. I like to try cooking different things for dinner and get bored of eating the same old meals day in day out.  Last Wednesday I had been working just for the morning so I had more time to cook and try out something new from Mary Berry’s latest cookbook “Everyday”. I had done my food shopping on the weekend and Mr SmartCookieSam had spotted some pork fillet in the fridge. He said it would be nice stuffed with black pudding. No it will not!  When I told him that it was going to be chopped up into slices to be made into Portuguese Pork and Rice, he was not impressed!

Portuguese Pork and Rice is a fantastic one pot dish that reminds me of a cross between a paella and a risotto.  I guess you could also make it with chicken or prawns if you don’t like pork.  The pork fillet I had bought was a lovely piece of meat and I sliced it carefully into bite sized strips.  These were seared in a pan with some olive oil first.

To add depth and colour to the dish there are a variety of vegetables to chop and put in.  I love the addition of banana shallots which I had never used before. I had used the little ones which remind me of pickled onions but not these.  They had a pinky purple hue to them as well so this made the dish look pretty.  Added to this was some strips of red pepper and some crushed garlic. These were softened for a few minutes.

It was then time to add the smoked paprika which is an ingredient I love using, followed by some long grain rice, a can of chopped tomatoes and a little bit of chicken stock.  To stop the liquid from boiling away and everything burning I had to put a lid on the pan. This made the moisrure stay in and the rice grains soaked up all the stock.

Towards the end of the cooking time the pork went back into the pan along with some pitted black olives.  As this was being prepared I warmed through slices of ciabatta bread and made up a side salad.

Even though both Mr SmartCookieSam and my son had originally turned their noses up at the thought of Portuguese Pork and Rice, I had a pleasant surprise.  They both tucked in with gusto.  It’s incredible how even the thought of something can turn people off until thay actually try it! For us, it was a perfect midweek dinner dish but Mary reckons it is also “great for feeding the family or for a summer lunch with a dressed salad on the

side,”

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Now what I didn’r norice until a day or so after I had posted a photo of my meal on Instagram was the position of the black olives in my dinner.  What does it look like to you?

I really want to make this again.  I can see me eating it in the summer sat outside on the patio with a large glass of rose on the side.

Love Sam xx

Garlic and Coriander Naan Bread.

About two weeks ago I was going to cook Prawn Korma for dinner but forgot to buy some prawns.  I rushed off to Morrisons and forgot my shopping list.  I couldn’t even remember what I’d planned for dinner that night so we ended up with me buying some chicken breasts and a spice kit to help me make chicken tikka masala.  It tasted great and I was pleased even my fussy son enjoyed it.  One to try again sometime!

When we get Indian takeaways we love naan breads and chapatis but I’ve never had the courage to make them myself.  When I made some chilli and halloumi cheese flatbreads last year I was gobsmacked by how easy they were to make and how my family devoured them.  Of course being homemade they tasted much better too.  So I thought I would love to have a go at making naan bread as I had been told by my friend at work that they were really easy to make.  She was right!

The recipe I used was from the  book to accompany the very first series of The Great British Bake Off back in 2010- The Great British Book Of Baking.

Here’s how they were made:

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Plain flour, salt, water and natural yoghurt was put into a large mixing bowl and combined together to create dough.
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Here is the naan bread dough.
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Now for the naan’s flavouting- I used freshly chopped garlic and some chopped coriander.
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After an hour of leaving the dough to ferment in the mixing bowl which was left in my warm kitchen, I chopped the dough into eight equal portions to make the individual naan breads.
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I think you are meant to grill the naan breads but I put them in my small non stick frying pan one by one. They cooked for about 2 minutes on each side then I kept them warm in the oven while the rest were cooking.
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A plate of delicious naans. Well worth the effort.

Everyone in our house loved the naan breads and I’m so glad I tried making them.  They tasted much better than any bought ones and were great for mopping up leftover sauce from our curry.  I might try them again but with chilli and garlic or even with coconut.

Happy Baking!

Love Sam xx

Saturday Suppers- The Hairy Dieters’ Beachside Paella

 

 

 

 

The Seafood Paella all ready to serve.
Paella.

On Saturday night I TRY to cook something a little bit more special if we have time.  We have been back from our holiday in Spain for two weeks now and the time has gone so fast.  The weather has been up or down and on Friday and Saturday I began to wonder what had happened to our summer.  I began to think back to the hot, sunny climate of Spain and how every meal was sat outside.  The rest of the time being spent in the pool trying to cool down. Last Saturday I looked out of the window, seeing the rain lash down and felt a sudden need for something Spanish and holidaylike!

Moraira Harbour on the Costa Blanca in Spain
Moraira Harbour on the Costa Blanca in Spain

So what better than Paella?  My hubby and kids never seemed to want to try the paella when we were away so I couldn’t have it unless we were somewhere that did individual portions!  Last year on holiday in Ibiza I saw two blokes tucking in to a huge paella dish which was the side of a Sky Satellite dish!

At Alicante airport I went mad buying things in the Duty Free shop. Usually if I try to buy it in the supermarket with hubby watching I get the “What do you want that for?” but I wanted to buy some Turron to keep for Christmas. I spotted some paella rice and some pimenton so that was sneaked into the basket quickly.

A 500g bag of authentic Arroz for paella and a jar of pimenton.
A 500g bag of authentic Arroz for paella and a jar of pimenton.
I chopped two chicken breasts up into bite sized chunks.
I chopped two chicken breasts up into bite sized chunks.
The chicken breasts were fried gently in a pan with a spoonful of olive oil.
The chicken breasts were fried gently in a pan with a spoonful of olive oil.
I chopped two onions, a red pepper, a yellow pepper and 4 cloves garlic to go in the paella.
I chopped two onions, a red pepper, a yellow pepper and 4 cloves garlic to go in the paella.
The onions and garlic were gently fried in the pan.  The chicken had been removed once it had been browned.
The onions and garlic were gently fried in the pan. The chicken had been removed once it had been browned.
Then the peppers and a tin of green beans (drained) in water were added to the onions and garlic. These were cooked for a few more minutes.
Then the peppers and a tin of green beans (drained) in water were added to the onions and garlic. These were cooked for a few more minutes.
I made up a litre of hot chicken stock. It was made with a Knorr Stock cube.
I made up a litre of hot chicken stock. It was made with a Knorr Stock cube.
A couple of pinches of saffron and some pimenton were added to the pan to cook in the veg.
A couple of pinches of saffron and some pimenton were added to the pan to cook in the veg.
Then the rice was added until it was coated well in the oil and started to shine.
Then the rice was added until it was coated well in the oil and started to shine.
Chicken and Chorizo was added to one pan.
Chicken and Chorizo was added to one pan.
Both my frying pans are small ones so I had to make two paellas!
Both my frying pans are small ones so I had to make two paellas!

Chicken and Chorizo was added to one pan.
Chicken and Chorizo was added to one pan. This would also have some prawns added towards the end of the cooking time.
The paella begins to thicken up as the rice grains swell. Every now and again I ladelled in some more chicken stock.
The paella begins to thicken up as the rice grains swell. Every now and again I ladelled in some more chicken stock.
To the other paella I added seafood from a pack bought in Morrisons. This was for my hubby as he loves squid and mussels. I can't stand them!
To the other paella I added seafood from a pack bought in Morrisons. This was for my hubby as he loves squid and mussels. I can’t stand them!
A crafty Mojito to drink while I was cooking- cooks' perks!  I felt like Keith Floyd glugging down the wine!
A crafty Mojito to drink while I was cooking- cooks’ perks! I felt like Keith Floyd glugging down the wine!
The Seafood Paella all ready to serve.
The Seafood Paella all ready to serve.

 

I used the recipe from The Hairy Bikers’ Diet Book, (the first one with a white front cover) which is a huge favourite in our house.I cook a lot of meals out of it although I had not attempted their paella recipe. Their recipe is called Beachside Paella and serves 6. There was only 4 of us so we had far too much left over.  My children picked out bits they did not like. For me and my hubby we had two large Mojitos and shared a bottle of red wine.  I was rather sloshed after it so it defeated the object of being a “diet” meal! Get a grip, Sam!  I will definitely make this again but will save it for when we have visitors or friends over, it’s quite time consuming when you’re cooking it but it’s worth it!

Happy Cooking!

Love Sam xx