Onion Chicken-Pollo Encebollado

This is a quick recipe for those of us who have half a chicken or a few pieces of chicken!

INGREDIENTS

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Half to a whole 1kg Chicken of choice, with skin(Cornfed, Free Range,Organic or Grade A)

Half a cup or to taste of Crispy Fried Onions

Spice mix:
Fenugreek, Chilli Flakes,Rosemary,Annatto, and Salt, up to 1 teaspoon each, ground in a coffee/spice grinder. Add half a teaspoon extra for the whole chicken, particularly where the fenugreek and chilli are concerned. Omit the chilli if desired.
Oil

METHOD

Firstly, wash and drain the chicken,sprinkle the ground spices and rub onto the meat. Set aside, and preheat the oven. Place bird in a roasting tray.

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Pour the onions into a bowl, and stuff the meat under the skin, with the onions.

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When you have finished, sprinkle some onions onto the skin. Sprinkle a little oil too.

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Cook in an oven for 200 degrees for about 15 minutes, then turn down to 180 degrees, cooking for another 30 minutes. Or until juices run clear and the meat is tender with crispy skin.

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Serve hot with side dishes of choice. Disfrutalo!

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Tito’s Peruvian Restaurant

Miss Dinie:

Yum yum!!

Originally posted on The FooDiet:

28 July is Peru’s Independence Day, and coincidentally that’s when I visited Tito’s Peruvian restaurant. Compared to other cuisines, Peruvian may not be as present in London yet, but new Peruvian restaurants are starting to pop up across the city. The family-run Tito’s Peruvian has been around since 2001, and has been awarded Andean restaurant of  the year 2012 by LUKAS (Latin American UK Awards). I really don’t know much about Peruvian food, but according to Tito’s Peruvian they serve the traditional Peruvian dishes, such as ceviche, and lomo saltado, which are the only ones that ring a bell with me :) It’s a casual and laid-back place, but don’t let that fool you. Booking is highly recommended, though we ignored that and just showed up… on Peruvian Independence Day. Luckily we were early enough for them to squeeze us in. It started to get quite busy while we were indulging…

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Dinie’s Fragrant Spiced Pork-Puerco Especiado Y Fragante Por Dinie

This was a Sunday dinner recipe, that can be adapted to your tastes.. The spices may seem strong, but meld together to produce an aromatic and well rounded flavour. Ideal with lamb too!

INGREDIENTS

SERVES 4-6 PEOPLE

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1kg of Pork Shoulder

Spice mix:

1 1/2 Teaspoons each of:

Fenugreek(1 Teaspoon),Crushed Chilli flakes,Salt, Herbs De Provence,6 Cloves,12 Cardamom Pods, and Pimento Seeds.

1 Garlic Clove, crushed

METHOD

Firstly,was and drain the meat. Grind the fenugreek, pimento, cloves,and cardamom pods(cracked open with a light tap with a tumbler.).

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Sprinkle over the ground spices,as well as the others. Crush the garlic, and add the salt. Rub meat, and place in a baking tray.

Put to cook on 180 degrees,turning every 30 minutes or so.

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Cook in total for around 2 1/2-3 hours, or until tender. I served this with my Kidney Bean and Pumpkin leaf potage, https://mariposaoro.wordpress.com/2015/08/11/kidney-bean-and-pumpkin-green-potage/?preview=true
and rice. Disfrutalo!!

Kidney Bean And Pumpkin Green Potage

This was taken from last Sunday’s dinner, where I wanted to do something which wouldn’t spoil the taste of the vegetables or under flavour them, then it wouldn’t be enjoyable. So I came up with this using, coconut milk powder, and subtle spicing.

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INGREDIENTS

A Wedge of Spanish Onion,diced
1 Clove of Garlic, crushed
2 Teaspoons of Annatto, Coriander, Smoked Paprika(Pimentón), and Chilli flakes(Or less).

1/2 Packet of Dried Pumpkin Greens(Ugu)-Buy from an African store or Amazon. You can buy fresh leaves from Fresh and Wild or other organic stores. For fresh greens,soak in salt water and then rinse to get rid of remaining grit. Use amaranth leaves/taro leaves as a replacement.

Oil to sauté
1 Can of Kidney beans(Red/White),drained and rinsed
4 Pieces of Black Fungus/Cloud Mushrooms/Wood Ear Mushrooms,
soaked in hot water,and then rinsed.

Coconut Milk Powder-

Pre-mix up to 3 Tablespoons of powder, with 200mls of warm water to make coconut milk.

METHOD

Fry the onion, garlic and then after two minutes, the spices.

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Fry until softened.

The greens and mushrooms should be presoaked and rinsed.

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Add them after chopping, to the pan. Add the beans and then the coconut milk.

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Leave to simmer for at least 15 minutes, and then reduce the mixture for at least 5 minutes more. Or until softened, if desired. Serve as a side dish or main meal!! Disfrutalo!!

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Left:Roast Pork, Right:Veg Melange

Post linked to this:

https://mariposaoro.wordpress.com/2015/08/14/dinies-fragrant-spiced-pork-puerco-especiado-y-fragante-por-dinie/?preview=true

Dinie’s Cheese Toastie-Tostada con Queso De Dinie

This is a light and flavoursome lunch, when pressed for time. Who can say no to oozing, cheese toasties? Definitely not me!! For any vegan friends, use any vegan alternatives available to you, to get that oozing cheese-like quality.

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INGREDIENTS

Two slices of  white bread-This works with baguette, ciabatta, and challah bread(which adds a sweetness/and nuttiness to the dish, when using sesame or poppy seeded challah.)

Around 8 thin slices of Petit Roblochon Cheese-This is a French Cheese, similar in mildness and texture, to Brie. Made with unpasteurised(Or “Raw”) cows milk, it has a sweet and lightly oozing  quality when uncooked. It becomes nutty with a slight hazelnut taste when cooked.

1 Tablespoon of Crispy Fried Onions, bought from a good grocery store
1 Teaspoon of Herbes De Provence,a French herb mix which uses lavender
1/2 Teaspoon or to taste of Chilli Flakes

Margarine/Butter

METHOD

Firstly, butter the bread. Then slice the cheese, and sprinkle on the chilli,onions and herbs.

Cover the sandwich with the other slice of bread, and place in a grill or Panini press/Toasted Sandwich Maker.

Leave to toast on the grill/Panini press, for around 5 minutes each side or until toasted to your liking,and the cheese has melted. The sandwich toasters normally work within the 10 minute timeframe also. Serve hot with a cup of tea. Disfrutalo!!