Patatas Bravas with Chorizo and Poached Egg

Hello again!  You may have noticed, my last attempt to keep updated didn’t quite work out according to plan, but the good news is I now know what was causing my fatigue and I’m well on the way to recovery.

I posted a picture of this on my facebook feed and one of my friends asked for the recipe, so I thought what better way to kick start my blog again.  This one’s for you, Moogle ;).

 

Patatas Bravas with Chorizo and Poached Egg
Print Recipe
Crispy potatoes with spicy tomato sauce, chorizo, topped with a poached egg. Perfect comfort food.
Servings Prep Time
1 10 minutes
Cook Time
40-45 minutes
Servings Prep Time
1 10 minutes
Cook Time
40-45 minutes
Patatas Bravas with Chorizo and Poached Egg
Print Recipe
Crispy potatoes with spicy tomato sauce, chorizo, topped with a poached egg. Perfect comfort food.
Servings Prep Time
1 10 minutes
Cook Time
40-45 minutes
Servings Prep Time
1 10 minutes
Cook Time
40-45 minutes
Ingredients
  • 1 baking potato (peeled or unpeeled, depending on your preference; I prefer the skin on)
  • 50 grams chorizo (cut into chunks)
  • 0.5 tin chopped tomatoes
  • 1 clove garlic (crushed)
  • 1 tsp smoked paprika
  • 0.5 tsp chilli powder (increase or reduce this amount to suit your own taste. I prefer a little more, but whilst the dish should be spicy, it shouldn't be searingly hot)
Servings:
Instructions
  1. Pre-heat your oven to 200 degrees and brush or spray a baking tray with oil.
  2. Cut the potato into 2cm (approx) cubes, place on the baking tray and spray or coat with more oil. Sprinkle salt on top and bake for around 20 minutes until the potatoes begin to crisp up on the outside and soften in the middle.
  3. Sprinkle the chorizo on top of the potatoes then cook in the oven for another 5 minutes or so.
  4. Whilst the potatoes are cooking, mix together the tomatoes, garlic, paprika, and chilli (don't worry about pre cooking the garlic, as the sauce will cook in the oven later).
  5. Add the sauce to the potato and chorizo mixture, reduce the oven temperature to 160 degrees and cook for a further 10-15 minutes or so until sauce has started to thicken -
  6. When your potato mixture is almost done, poach your egg.
  7. Put the potatoes in a dish, top with the egg, and sprinkle with a little more sea salt.
Recipe Notes

If you want to be really decadent, you could deep fry the potatoes in true Spanish style, and top with a fried egg.

Powered byWP Ultimate Recipe

Tortilla Española

Potato, egg, and onion.  It can’t be amazing, can it?  It absolutely can!

Let me introduce to the foodie wonder that is tortilla española.  It’s a bit like an omelette, but then again, it’s not.  The texture is different and it tastes better cold than hot.  This is one of my favourite tapa dishes, especially in the summer.  Okay, I have many, many favourites, but tortilla española is definitely near the top of my list.

Tortilla Española
Print Recipe
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Tortilla Española
Print Recipe
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Ingredients
  • 4 tbsp olive oil
  • 3 medium potatoes
  • 1 large onion
  • 1 tsp salt
  • 6 large eggs
Servings: as a main meal (or 8-12 as a tapa)
Instructions
  1. Preheat the oven to 165 degrees c. Finely slice the potatoes and onions using a food processor, mandolin or knife. Heat the oil in a large, shallow frying pan then add the sliced potato, onion and salt and saute until just cooked.
  2. Break the eggs into a large bowl or measuring jug, beat, then add the cooked potato and onion.
  3. Transfer the mixture to a smaller frying pan or baking tin (if using a pan, make sure it's suitable for oven use). Cook on the hob for a couple of minutes until bottom of mixture has just started to set. * For guidance, my pan is 21.5cm dia by 5cm deep. Make sure your pan is not too shallow - it won't work in a crepe pan.
  4. Move the pan to the middle shelf of the oven and cook for 20-30 minutes until the top is a light golden colour and the eggs have set.
  5. Now tip the tortilla out onto a plate and allow to cool down to room temperature. You can have it warm if you wish, but somehow it always tastes better when it has cooled down.
  6. Slice into wedges or cubes and serve.
Recipe Notes

I love this with a nice cold glass of manzanilla....or a nice glass of red...or a beer.

I really hope you give this one a go.  If you do, please let me know how you get on.

Powered byWP Ultimate Recipe

Keema Matar

I’ve had a couple of weeks off blogging, as I’ve been battling to overcome a virus for a few months.  I’ve shaken it off now though and getting back to full strength.  We’re heading over to India again for this week’s recipe.  Simple, tasty, and not too spicy – I give you Keema Matar, which is basically the Indian version of mince and tatties.

Keema Matar
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Keema Matar
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
  • 2 tbsp oil or ghee
  • 2 onions (chopped)
  • 8 cloves garlic (crushed)
  • 5 cm ginger (grated)
  • 4 green chillis (pureed or finely chopped)
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 500 grams lamb mince
  • 250 grams frozen peas
  • 120 ml (1 cup) full fat Greek yoghurt
  • Juice of 1 lime
  • fresh coriander (chopped)
Servings:
Instructions
  1. In a large pot, heat the oil and saute the onion until soft.
  2. Add the garlic, ginger, chilli, cumin, and turmeric and cook for a couple of minutes.
  3. Add the lamb mince and cook until nicely browned. Now add the salt, yoghurt, and peas, cover with a lid or foil, and cook for a further 10 minutes or so.
  4. Stir in the lime juice and serve, topping each portion with chopped coriander and flat breads or rice.
Recipe Notes

I really hope you enjoy this one - it's become a bit of a favourite in this house.  If you're a bit afraid of curry, or not a lover of anything too spicy, this would be perfect for you.  Very aromatic and tasty, with just a bit of underlying spice.

I had my first attempt at making parathas to accompany this - they were so good, but it's also great with chapatis or naan.  If you're aiming for a lower carb option, it is really nice with cauliflower 'rice' too.  As I was typing this up, a thought popped into my head that this would also be tasty topped with potato as a shepherd's pie, or even as a baked potato topping.

Thanks for looking.

Powered byWP Ultimate Recipe

Espinacas con Garbanzos

..or spinach and chickpeas. This is one of my favourite tapas, and is basically what it says on the tin – a stew of spinach and chickpeas.  I’ve used frozen spinach and tinned chickpeas for this recipe because they’re quick and this is a great meal to rustle up if you’re not quite sure what you’d like for dinner.  Of course, you can use fresh spinach and/or dried chickpeas if you wish; just remember to soak the chickpeas then boil them (without salt) until they are tender and cooked.

Espinaces con Garbanzos
Print Recipe
A Spanish stew of spinach and chickpeas.
Servings Prep Time
4 - 6 as a main meal (8-10 as a tapa) 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 - 6 as a main meal (8-10 as a tapa) 5 minutes
Cook Time
30 minutes
Espinaces con Garbanzos
Print Recipe
A Spanish stew of spinach and chickpeas.
Servings Prep Time
4 - 6 as a main meal (8-10 as a tapa) 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 - 6 as a main meal (8-10 as a tapa) 5 minutes
Cook Time
30 minutes
Ingredients
  • 4 tbsp olive oil
  • 4 thick slices ciabatta bread (a day or 2 old is best. If you don't have ciabatta, use a couple of large, thick slices of any unseeded bread)
  • 2 tsp ground cumin
  • 0.5 tsp chilli powder
  • 4 cloves garlic (crushed)
  • ground black pepper
  • 4 tbsp sherry vinegar
  • 2 tins chickpeas (drained)
  • 1kg bag frozen, chopped spinach
  • 1 tsp salt
  • smoked paprika
Servings: as a main meal (8-10 as a tapa)
Instructions
  1. Heat the oil over a medium heat in a large pan or casserole pot. Whilst the oil is heating cut the bread into cubes. Add the bread cubes to the hot oil and shallow fry until they crisp up and turn golden.
  2. Add the cumin, chilli, garlic and black pepper (I use 20-30 twists of the grinder) and heat for another minute or two until you start to smell the garlic.
  3. Pop the bread and spice mix into a food processor, add the sherry vinegar and blitz into a thick paste. Return the mixture to the pan and add the drained chickpeas. Stir together to coat the chickpeas with the bread paste.
  4. Add the frozen spinach and salt, cover and cook over a medium low heat, stirring every 5 or 10 minutes, for half an hour or so until the spinach is thawed and the stew and hot throughout.
  5. Serve in a bowl with a drizzle of olive oil and sprinkling of smoked paprika. This is delicious with warmed slices of your leftover ciabatta with alioli spread on it.
Recipe Notes

Add the frozen spinach, cover and cook over a medium low heat, stirring every 5 or 10 minutes, for half an hour or so until the spinach is thawed and the stew and hot throughout.

Powered byWP Ultimate Recipe

Pork & Chestnut Casserole

This year, spring has been a long time coming, so I decided to use the leftovers from Sunday dinner to make a nice hearty casserole.

With this one, the pork can easily be swapped with venison or beef.  If your meat hasn’t been pre-roasted, don’t worry, just cook for an extra 30-45 minutes then add  the chestnuts and cook for a further 30 minutes.

Pork & Chestnut Casserole
Print Recipe
A hearty casserole, best served with mash.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Pork & Chestnut Casserole
Print Recipe
A hearty casserole, best served with mash.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
  • 2 tbsp olive oil
  • 1 onion (chopped)
  • 300 grams baby button mushrooms (halved)
  • 500 grams roast pork (cubed)
  • 2 cloves garlic (crushed or finely chopped)
  • 2 tsp rosemary (chopped)
  • 10 juniper berries (crushed)
  • 1/4 cup red wine
  • 1 pork stock cube
  • 200 grams chestnuts
Servings:
Instructions
  1. If you are using an oven-proof pan, pre-heat your oven to 160 degrees c. Heat the oil in a large pan or casserole and cook the onions with half a teaspoon of sugar until they start to caramelise.
  2. Add the halved mushrooms and keep cooking until they also start to brown.
  3. Now add the pork, garlic, rosemary, and juniper and give a good stir to combine the ingredients. Pop the stock cube into the pot, along with the wine and quarter of a cup of water. Stir again. Add the chestnuts, put the lid on the pot and cook in the oven for half an hour or so.
  4. If you feel you want to add some gravy (I did), do that just before serving. Serve with mash and green beans (or peas if you forget to pick up some green beans!)
Recipe Notes

Make sure you use chestnuts, not water chestnuts.  I once went to a local restaurant where the 'partridge with chestnuts' came with water chestnuts - not a very pleasant culinary experience.

Powered byWP Ultimate Recipe

Chicken Pathia

Today’s recipe is one of those ones that brings back happy memories.  in the long-distant days of my late teens/early 20s, when I didn’t cook as much and the variety of available ingredients wasn’t great, this was my go-to dish in the local Indian restaurant, possibly because it contains one of my all time favourite flavours – tamarind.  Tamarind paste is pretty easily available in most supermarkets, but if you’re struggling to get it, don’t worry, you can add a tablespoon of balsamic vinegar instead.

I’d love to hear from you if you try my this recipe out or have any questions about it.

Happy cooking!

Chicken Pathia
Print Recipe
A hot, sweet and sour, tomato-based curry
Servings Prep Time
4 10 minutes
Cook Time
30 - 40 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 - 40 minutes
Chicken Pathia
Print Recipe
A hot, sweet and sour, tomato-based curry
Servings Prep Time
4 10 minutes
Cook Time
30 - 40 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 - 40 minutes
Ingredients
  • 2 tbsp vegetable oil (or ghee)
  • 2 cloves garlic (grated or crushed)
  • 1 piece ginger (around the same size as the garlic) (grated)
  • 2 onions (blitzed to a pulp in the processer or grated)
  • 1 tsp salt
  • 4 chillies (crushed or 1- 2 tsp chilli powder)
  • 0.5 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp tandoori masala (optional)
  • 600 grams chicken thigh or breast fillets (cut into chunks)
  • 1.5 - 2 tins chopped tomatoes or passata
  • 0.25 cup white wine or cider vinegar
  • 1 - 2 tsp tamarind paste
  • 2 tsp jaggery or brown sugar
  • 2 bay leaves
  • chilli powder (to taste)
To serve:
  • Rice, cauliflower rice, chapattis, paratha or naan
  • chopped coriander
  • lime wedges
Servings:
Instructions
  1. Heat the oil in a large pan, saute the garlic and ginger for a minute, then add the onion and salt. Saute for a further 10 minutes.
  2. Add the chillies, turmeric, ground cumin, ground coriander, and tandoori masala. Stir to combine into a paste.
  3. Add the chicken and stir for a few minutes until it becomes coated with the paste and starts to cook (don't worry if it's not cooked through at this stage, as the chunks will cook whilst the sauce is simmering later).
  4. Add the tomatoes, vinegar, tamarind paste, jaggery/sugar and bay leaves and simmer for 20 - 30 minutes, until the sauce starts to thicken and reduce. After about 10 minutes, taste the sauce and add extra chilli powder if you feel it needs more of a kick.
  5. Serve over rice or with flatbreads. Garnish with chopped coriander and lime wedges.
Recipe Notes
  • If you don't have jaggery or brown sugar, don't worry - normal granulated sugar will do.
  • Feel free to make this one in advance - if anything it taste even better the next day.
Powered byWP Ultimate Recipe

Hot, Sweet & Sour Chicken Ramen

As it still feels like spring is a long way off, I decided another winter warmer was in order for the recipe this week.  This one is heading to the East for influence, but uses ingredients which you can easily find in your local supermarket.  There is also the added bonus that it’s all cooked in one pan, so there’s less washing up to do.

Hot, Sweet & Sour Chicken Ramen
Print Recipe
A quick and easy noodle stirfry.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Hot, Sweet & Sour Chicken Ramen
Print Recipe
A quick and easy noodle stirfry.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
  • 200 grams ramen noodles (or any other noodles)
  • 600 grams chicken breast or thigh fillets (cut into strips)
  • 2 cloves garlic (crushed)
  • 1 piece fresh ginger (approx 8x2cm) (grated or pureed)
  • 1 tbsp sesame or vegetable oil
  • 3 peppers (sliced)
  • 1 onion (sliced)
  • 4 green chillies (sliced)
  • 1 chicken stockpot or cube
  • 2 tsp palm sugar (or granulated sugar)
  • 1/4 cup white wine or cider vinegar
  • 2 whole star anise
  • 1 tbsp dark soy sauce
  • sriracha or other hot sauce (optional)
To serve
  • chopped corriander
  • sesame seeds
Servings:
Instructions
  1. Bring a wok (or large pan) of slightly salted water to the boil. Once boiling cook the noodles per the packet instructions, drain, rinse with cold water and set aside for later. Whilst the noodles are cooking, cut the chicken into strips and the veg into thin slices.
  2. Rinse the wok, allow to dry on the stove. Once dry, heat the oil and stir fry the chicken for 5 minutes. Add the ginger and garlic and stir until the chicken is coated.
  3. Add the veg and other ingredients (with the exception of the sriracha), along with 100ml of water. Stir to combine and simmer very gently for 10 minutes. Taste the sauce and add some sriracha if you want a bit more heat. Remove the star anise.
  4. Add the noodles you cooked earlier, stir together and simmer gently for a further 3-5 minutes. {Don't panic if it looks like mine has reduced drastically. I put half the meat, veg and sauce mix into a bowl, as I was only cooking for 2).
  5. Serve in bowls, garnished with roughly chopped coriander and sesame seeds.
Recipe Notes
  • If you have one, a wok is perfect for cooking this dish.
  • If you don't have fresh ginger, use 1tsp of lazy or ground ginger.
Powered byWP Ultimate Recipe

Healthy Huevos Rancheros

A taste of Mexico tonight – a healthy version of huevos rancheros.  Huevos Rancheros is one of my favourite quick meals.  Traditionally eaten for breakfast, it’s one of those ones I could eat any time of the day, and one of my go-tos when I’m late getting home.  Sadly the fried corn tortilla in the traditional version makes it something which isn’t particularly healthy to eat regularly.  Whilst I still enjoy the real thing as an occasional brunch, I can eat this version whenever I want without any guilt pangs; if anything it makes me feel positively virtuous.

Healthy Huevos Rancheros
Print Recipe
A healthy version of a traditional Mexican breakfast
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Healthy Huevos Rancheros
Print Recipe
A healthy version of a traditional Mexican breakfast
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Ingredients
  • 1 tsp olive oil
  • 2 cloves garlic (crushed or grated)
  • 250 grams tomatoes (chopped)
  • 2 tsp tarragon (dried or fresh)
  • 1 tsp chilli flakes (or half a teaspoon chilli powder)
  • dash balsamic vinegar
  • 2 eggs
  • 1 avocado (sliced)
  • grated cheese
Servings: as a main meal (2 as breakfast)
Instructions
  1. Add the oil to a large frying pan or wok and warm over a medium heat. Once warm, add the garlic and saute until you can smell it (about 30 seconds).
  2. Add the chopped tomatoes, chilli, vinegar and a pinch of salt and cook over a medium heat for 10 minutes or so until the tomatoes start to go into a thick sauce. have a quick taste to make sure you have enough chilli for your tastes.
  3. Whilst the sauce is cooking, poach your eggs
  4. Just before serving, stir the tarragon through the tomato sauce
  5. Arrange the sliced avocado on a plate, top with the sauce and the poached eggs. Grate a little cheese over the top and enjoy.
Recipe Notes

I prefer baby tomatoes as they're quick to chop (i just half them) and I like the taste, but you can use any type, or even chopped, tinned ones.

I find my wok is ideal for making the tomato sauce.

The traditional version of huevos rancheros has fried eggs, as well as a fried tortilla - feel free to use them in this version instead of poached should you wish.

Normally I like to offer alternatives for herbs and spices, but in this case only tarragon will do.  Luckily it's readily available - I always keep a jar in my spice cupboard.

As always, I'd love to know how you get on if you give this recipe a try.

Enjoy

Powered byWP Ultimate Recipe

Spicy Sausage Pasta

I knew I would be late home tonight, so needed something for dinner that was quick, easy and tasty.  This one definitely ticks all those boxes.  In fact, it’s so quick that the sauce will be ready by the time your pasta has cooked.

Spicy Sausage Pasta
Print Recipe
A delicious, quick, creamy spicy sausage pasta.
Servings Prep Time
4-6 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 5 minutes
Cook Time
15 minutes
Spicy Sausage Pasta
Print Recipe
A delicious, quick, creamy spicy sausage pasta.
Servings Prep Time
4-6 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 5 minutes
Cook Time
15 minutes
Ingredients
  • 200-250 grams penne (approx 2 cups)
  • 200 grams cooked cocktail sausages (approx 4 sausages per person)
  • 3 bell peppers (any colour)
  • 500 grams passata
  • 2 cloves garlic (crushed or grated)
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 2-4 tbsp Greek yoghurt (full fat)
  • balsamic vinegar
  • hot pepper sauce (Tabasco, Encona etc)
Servings:
Instructions
  1. Fill a large pan with water and a pinch of salt, and put on the hob to boil. Whilst water is heating, chop the peppers and sausages into chunky pieces and crush the garlic.
  2. Heat a little olive oil (or sunflower oil) to a pan, add the garlic and allow to cook for a minute or so. Add the peppers and half a teaspoon of sugar and cook for 10 minutes. During this time your pasta water should be boiling, so add the pasta, stir and leave to simmer. Add the sausages, oregano, smoked paprika, a dash of balsamic vinegar, and hot sauce to taste (it's always better to err on the side of caution, as you can always add more once you've tasted the sauce). Stir to combine and add the passata. Stir again and allow to simmer until the pasta has cooked. Taste to check the hot sauce amount is okay. Once the pasta has cooked, remove pan from the heat, drain pasta, and return to the pan. Stir the sauce through the pasta and add a good dollop of Greek yoghurt.
  3. Serve in bowls, topped with parmesan and a good grind of black pepper. If you're extra hungry, this pasta dish is delicious with garlic bread.
Recipe Notes

I hope you try (and enjoy) this recipe.  If you do, I'd love to hear from you.

Happy cooking!

Powered byWP Ultimate Recipe