Smoked Turkey and Pigeon Pea Rice/Pavo Ahumado, Gandules Y Arroz

Hi all! Getting into the spirit of Christmas and all, I’m finding all kinds of birds,berries,and beers to buy or inspire me to create new recipes. This time it’s smoked turkey wings from a specialist butcher, and fresh frozen pigeon peas(that I had never cooked with before) cooked in one pot with rice. Simple yet delicious!

.INGREDIENTS 

SERVES 4-6

1 Turkey Wing

2 Spring Onions,Red Pepper,Chilli, and Garlic cloves,blended.

SPICE MIX:

Pimento Berries, Coriander Seeds,Cinnamon powder,Annatto,Bay Leaf, and Mexican Oregano

1 1/2 Cups of Long Grain Rice,rinsed through.

Half a bag of Frozen Pigeon Peas-These peas are common in Caribbean,African, and South Asian.

Oil to sauté

Salt to taste

METHOD

Firstly, blend the spring onions, pepper,and garlic until it becomes a paste. Set aside.

Then in a dry frying pan, toast the whole spices, setting the powdered ones and nutmeg aside.

Grind in a spice grinder. Grate nutmeg,and set aside with other spices.

Slice the meat off the turkey wing and reserve the bones for the broth.Heat oil in a pot and sauté the onion-pepper paste. Add the spices and herbs after 5 minutes.

After around 10 minutes in total, add the meat, bones and peas. Then cover with water. 

Leave it to bubble for at least 45 minutes or until the turkey and peas have become tender. Take out the bones, from the pot, and rinse and add the rice,mixing the ingredients equally. 

Leave to simmer until all the liquid has dissolved and the rice has cooked.

Serve with a salad, or steamed vegetables. Disfrutalo!!

Spicy Garlic Popcorn/Palomitas Picantes Con Ajo

What happens when you crave popcorn, but can’t have your favorite toffee flavour?(Due to Lent, I’ve given up sweets of most kinds except yoghurts.) I hear most of you say,’Just have the salted one’.. But in ‘Dinieworld'(My creative alter ego world!), nothing is ever going to be that simple and boring on my taste buds!

So if you like, a little spice(From smoked ghost chilli pepper), and garlic,make this recipe!

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INGREDIENTS

SERVES ONE

1/4 Cup of Popping Corn
1-2 Tablespoons of Oil

SPICE MIX:

1 Teaspoon of Coriander Seeds
1/2 Teaspoon of Garlic Powder
1 Whole Ghost Chilli Pepper
Upto 1 Teaspoon of Vegetable Buillion-You will probably need less.

METHOD
Firstly, grind the coriander seeds and chilli. Set aside. Put the pot to heat and add the kernels ,covering the pan. You will hear them start to pop. When you do, move the pan gently to disperse the kernels in the heated oil. It is done when you hear no more popping. Sprinkle seasonings to taste,stir and serve. Disfrutalo!!

Spring Vegetable Rice- Arroz Con Vegetales de Primavera

Think you can’t make vegetable rice like the supermarket? Think again!!

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2 Spring Onions
Half a White Onion,
2 Carrots diced or 1 Large Carrot diced
5-6 leaves of Savoy Cabbage, chopped
1 Red Bell Pepper, diced
3-4 cloves of Garlic crushed and minced
3 Stalks of Celery, diced

1 Teaspoon each of Dried Thyme, Mint, Black Mustard Seeds, Pimento Powder and Coriander seeds-The seeds need to be ground in a coffee/spice grinder.
1 1/2 Cups Of Basmati Rice, rinsed at least 3 times.
Vegetable Oil to sauté the vegetables
Salt and Cracked Black Pepper to taste

METHOD

Peel, chop, wash and slice the vegetables to bitesize pieces. Fry the onions, garlic and vegetables on a medium heat for them to fry and soften, but not, darken in colour. Add the seasonings after grinding the coriander and black mustard seeds. In total, fry for around 10 minutes or until softening begins.

Rinse the rice in a sieve, and add to the pot. Stir, to coat in the seasonings and then add water to cover the contents. Turn the stove on a low heat, and leave for 20-30 minutes or until the rice is tender, and doubled in volume. Add extra drops of liquid if necessary, if the rice grains haven’t cooked yet. You are essentially looking to steam cook the rice. Serve with Barbecue Ribs, Chicken, Roast/Stewed Beef, or Quorn style Chicken pieces in Korma Sauce. Disfrutalo!!

Creamy Quinoa/Quinoa Cremosa

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This is one way to switch things up in the side dish department if plain quinoa is a little bit boring.. Vegetables and herbs are complemented by a coconut undertone and spices which add a touch of the exotic to the quinoa. You can add dairy cream if you wish,but the sweetness from the coconut really adds something special to the dish.

INGREDIENTS

1 Aubergine,chopped
1 Small Red Onion,diced
1 Garlic Clove,minced
Half a Can of Sweetcorn
1 Small Bell Pepper,diced
Coconut Cream to taste-Use about 1/4 of a bar for the half cup of quinoa and upto half a bar for the cup of quinoa… You may want less.. Or simply use a couple of tablespoons of good quality coconut milk..

1 Teaspoon of Dried Thyme, and 1 Sprig of Fresh Rosemary,with leaves chopped,

1 Teaspoon of Powdered Coriander Oil for sauteeing
Sea Salt and Black Pepper to taste

METHOD

Firstly add all the vegetables and seasonings and fry for around 7 minutes. Add the coconut cream, depending on the quantity of quinoa to be used. Add a cup of water, and leave to dissolve on a high heat. Rinse and then add the quinoa to the pot. Cover with enough water and leave to reduce. Make sure that the mixture doesn’t evaporate too quickly. When this is done, lower the heat and leave to steam. The quinoa will take on a creamy and soft texture when done. Serve with protein of choice.

Boiled Quinoa-Quinoa Hervido

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Ever get tired of rice, pasta, or potatoes? Well, I know I do and hate the sluggish and heavy feeling that some carbohydrates can bring.

Quinoa is a versatile and filling grain used in South American Cuisine for all purposes, including porridge and to stuff vegetables.

I had used quinoa before,but forgot about this versatile, protein and vitamin rich alternative to carbohydrates.. Until recently that is! So for those who don’t know how to cook it,here is the recipe.

Half to 1Cup of Quinoa grain,rinsed in water until the water runs clear.
Water to cover quinoa
Pinch of Salt

METHOD

Firstly,put the quinoa in a strainer and rinse to get rid of the bitter taste caused by the saponins. This should only take two-three washes or until the water becomes clear.

Place in a pan, and cover with enough water to cover the quinoa,add the salt,and put to boil. When it has started to boil and evaporate,(Around 15-20 minutes) lower the heat and leave to steam,as you would treat rice. You know when the grains are cooked when they have turned translucent and the germ becomes a spiral and they are crunchy,yet soft.. Not hard.. Serve with meat,seafood or vegetables of choice. Disfrutalo!

Chicken Hearts and Barley ‘Rice’-Corazones De Pollo y ‘Arroz’ Cebada

This is similar to a risotto, but instead of Arborio Rice, it uses barley instead..Try this as an interesting recipe, and a change to the risotto that you usually have.

INGREDIENTS

1 Packet of Chicken Hearts-
* TO CLEAN CHICKEN HEARTS: To do this take a chicken heart and knife, and using the knife hand, grip the knife in your palm, and place a thumb and forefinger near to the blade-Be careful though!
Use a downwards scraping action, to trim the fat from the base of the heart. Use the same action for the top of the heart, but at the same time, slice off the vein which is at the top. Slice each heart in half, and continue with the others. You could also use kitchen scissors to cut off the vein and leave the small amount of fat if you wish.
 
1 Onion, chopped
2 Cloves of Garlic
2 Teaspoons of  Dried Oregano and Rosemary
Powdered Chilli, to taste
1 Can of Tomatoes
1 Cup of White Wine
1 Cup of Chicken Stock
Salt and Cracked Black Pepper, to taste
1 Cup of Barley Grains

METHOD

Clean the hearts according to my instructions.. Then fry the onions and garlic, adding the dried herbs, to release their flavour. Add the tomatoes, chilli, wine and stock. Add the hearts, and simmer on a moderate heat for 20 minutes,after this time has elapsed, add the barley and cook until the barley has an ‘Al dente'(Chewy) texture..I may also add, that you will have to add liquid a few times to the pot, once the barley has gone in. Remember to stir the pot every so often, to prevent sticking. Serve hot with a small salad, or steamed broccoli.

 

Egg Fried Rice/Arroz Frito Con Huevos

Egg fried rice is the most simple fried rice that can be done… And so tasty too! Delicioso!

    INGREDIENTS

4 Eggs, whisked with salt and black pepper
300 grams of **Cooked Rice-It must be at most one day old.
Crushed Garlic, to taste
3 Spring Onions chopped
1 Cup of Garden Peas
A Few Drops of Sesame Oil
2 Tablespoons of Light Soy Sauce
Cooking Oil

    METHOD

Heat a wok with a little cooking oil,and scramble the eggs. When this is done, transfer the eggs to a bowl and clean out the bowl. Fry the peas and spring onions on a medium heat,stirring constantly for around 5 minutes. Turn down the heat,and half fill a bowl with water.

**Take out the rice from the fridge,if you havent done so. Wet a hand, and crumble the rice,re-moistening the hand that you are using. This helps to separate the rice grains from each other.

Add the rice to the wok and stir, constantly until heated through, which should be 10 minutes or so. Serve hot with a Chinese banquet. Enjoy!

Rice and Peas/Arroz Con Gandules

This dish makes up one of the best known dishes of Jamaica, Jerk Chicken,Rice and Peas.The traditional’peas’or beans to use is a type of beans called Gungo Peas/Pigeon Peas.
There are many variations of this dish in and around The Caribbean,and South America eg:Moros y Cristianos(Cuba),Diri et Pois Coles(Haiti),Cook Up Rice(Guyana). It is aromatic,flavoursome, and suprisingly, if done correctly, has complex flavours.

INGREDIENTS

500 grams of Gungo Peas/Pigeon Peas, soaked overnight for 8 hours OR 2 Cans of Gungo Peas/Pigeon Peas.

1 Tablespoon of Dried Thyme OR Mixed Herbs/Small Bunch of Thyme
1 Bell/Sweet Pepper(Optional)
Salt and Black Pepper to taste
Half a block of Coconut Cream/1 Can of Coconut Milk
100 grams-250 grams of Pigtails/Salted Pork(Optional)-Some specialist butchers will have these.

2 Bay Leaves
2 Clove of Crushed Garlic
1 Sliced Onion
1 Tablespoon of Crushed Pimento/Allspice Berries

500 grams of Long Grain Rice

METHOD

Put the peas into a pot of water, after draining them of the water that they were soaked in. Add a little salt and the pigtails/salted pork(Omit for those who cannot eat pork),and if using a pressure cooker, pressure them for around half an hour. If boiling, boil for 2-3 hours, of which during this time add the bay,onion, and other seasonings(Except coconut milk)including the pigtails(Omit for those who cannot eat pork.).

If cooking for those who eat pork,add them after 30 minutes of boiling the peas. Add the coconut milk during the last 30 minutes of cooking time.

If using a pressure cooker, check that the peas have cooked, and transfer the peas to a pot. Add the seasonings including the coconut milk, and cook for at least 30 minutes.

Prepare the rice(See the White Rice Recipe for how to prepare rice),and add to the pot. Mix the ingredients together,so that there is equal distribution of rice to the other ingredients. Make sure that the liquid covers the rice by at least one inch.

Leave it to bubble until there is only a little liquid left in the pot and that the rice is starting to become tender. Then lower the heat, and leave it to steam for around 10-15 minutes, or until the rice is tender, and there is no liquid left. If some grains have not cooked yet, pour a little water over the pot and lift the grains using a fork to separate the grains, by gently making an upwards stirring motion.. Almost like raking grass. After this, simmer on a low heat until the liquid has been absorbed. Serve hot, and with roasted/jerk chicken, curried goat,or vegetarian dish of choice. Enjoy!!

Shrimp Rice/Arroz De Camarones

This is a rice dish that is a simple yet tasty recipe that goes very well with the Roast Chicken recipe,or with any other dishes..Even by itself!

INGREDIENTS

1 Packet of Dried Shrimp,Soaked overnight(At least 8 hours)in at least 2 changes of water
2 Tablespoons of Ground Crayfish/Smoked Prawns
1 Onion, chopped finely
1 Green Bell/Sweet Pepper
Around 500mls of Fish Stock
2 Cloves of Crushed Garlic
1 Tin of Anchovies
1 Bay Leaf
1 Cup of White Wine(Optional)-Such as Liebfremilch, or any acidic and sour wines.
A Few Sprigs of Finely Chopped Parsley
300 grams of Long Grain Rice
Salt and Black Pepper to taste, if needed
Vegetable Oil

METHOD

Chop and fry the onion,bay leaf,garlic,parsley,and bell pepper.
Fry them for 10 minutes or until softened but not caramelised.
Add the anchovies, and shrimp, which should have been drained of all water. Fry for a few minutes,and then add the wine.
Simmer for 5 minutes and then add the fish stock.

Let the pot bubble,for another 10 minutes,and then wash the rice(See the recipe for White Rice,for how to prepare rice!), and add it to the pot. leave it to bubble until there is only a little liquid left in the pot and then lower the heat. Leave it to steam for around 10-15 minutes, or until the rice is tender, and there is no liquid left.

If some grains have not cooked yet, pour a little water over the pot and lift the grains using a fork to separate the grains, by gently making an upwards stirring motion. Almost like raking grass. After this, simmer on a low heat until the liquid has been absorbed. Enjoy with a Roast Chicken, Fish or Vegetarian dish of your choice.

Seasoned Rice/Arroz Sazonado

I often make one pot dishes and this is just one of many dishes that I have.

INGREDIENTS

400 grams of Stewing Beef/Shin of Beef
Chicken Stock-Dissolve 2 stock cubes in 500mls of water..You may not need all of the stock, but use some and store the rest in the fridge. You can also make your own *stock.
Small Bunch of Parsley and Basil-About one handful of each
200-300 grams of Chicken Breast Pieces
1-2 Cans of Black Eyed Peas
2 Cloves of Garlic
1 Tablespoon of Pimentón Dulce(Sweet Smoked Paprika)
1 Onion/Half a Leek
1-2 Tablespoons of Annatto
Cayenne Pepper(Optional)
Cooking Oil

**Fried Green or Yellow Plantain to be fried and served with the finished dish.

METHOD

Firstly Wash and prepare the meats in lemon juice and water, removing excess slime or greasiness. Cut all meats into small cubes or ask your butcher to do it. Reserve the chicken as this will be added to the pot after the beef has cooked.

Heat the oil in a pot along with the annatto. Heat the oil until, the annatto has turned the oil a dark orange-red colour. Use a slotted spoon to take out the seeds. Season the beef with the paprika, and a little salt. place inb the oil to start browning, and slice the onion/leek-Taking care to rinse the dirt from it, and put in the pot alongside the beef. Fry the meat and onion/leek for about 10 minutes or until the meat has some colour and the onions have softened. Then add some of the stock, and cook the meat for 2 hours or until the meat is tender. Use a pressure cooker to lessen the time if you are short of time.

When the beef has cooked, add the chicken, and chop the basil and parsley, and the beans. Cook for about 10 minutes.Taste the cooking liquid, for enough salt. If not enough, then add the remaining stock. Wash rice, at least 3 times to eliminate starch, and add it to the pot.

Put the pot to rapidly boil,until the water starts to evaporate, and then turn down the heat and leave to cook for about 20 minutes to half an hour. Stir the ingredients once or twice, making sure that the rice and meats,are evenly distributed throughout the pot. Add more water if needed and adjust the heat as needed. If the water has evaporated too quickly and if any grains are uncooked add upto one cup of water to the pot and adjust the heat.When cooked, Serve with any vegetable of your choice. Enjoy!!

*Look on the sauces category/page.
**Look on the vegetarian category/page.