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2011
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2010
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2009
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Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Sunday, 2 August 2009

COMFORT FOOD WITH A SPANISH ACCENT

I have created a monster by fusing Yorkshire pudding batter with top quality Brindisa cooking Chorizo to create a very different 'Toad-in-the-hole" - Spanish Style. The recipe is simple and the result is superb.... I'm not big on method and structure of recipe writing, but more on simplicity and ease! So here goes...

First, take your cooking Chorizo, whether you used the full size sausages or the mini ones like I did, in a hot pan, brown them off quickly in a dry hot pan, just to get some colour on them and extract some of their natural fat content. The idea is not to cook them through, but just to brown them a bit, as they will be cooked later along with the batter. Remove from heat and drain on some kitchen roll to remove excess fat.

Now onto the batter mix... My rule of thumb with Yorkshire pudding batter is equal volume of flour, as to eggs and liquid. I cracked medium sized eggs into a measuring cup, which totalled 200mls of liquid. Then I added 100ml of milk, 100ml of room temp water and about (roughly) 250g of plain flour. Mix the ingredients together well, until batter is quite thick but smooth and still fluid. Then add a dessert spoon of vinegar (I used red wine vinegar because that’s what I had, but white wine vinegar and malt vinegar also work) and mix well again. Using an ovenproof dish (I chose Pyrex) add a generous amount of oil into the dish, until it covers the surface, but not so much that is a pool of oil and place it into a preheated oven at 200 degrees. Let the Pyrex dish and oil heat up for about 8 minutes and in a very swift, but extremely careful motion, remove the dish from the oven and pour the batter mixture into. This will begin to bubble and spit a little, do not worry, this is just what you want, as it will make for a better and lighter pudding. Then dot your batter mix with your browned chorizo and bake for 20-25 minutes without opening oven door.

That’s all there is to it! It so simple, there really isn’t much else to do other than sit down with a few friends and tuck in to, although i have discovered, it keeps incredibly well overnight in the fridge and with a quick blast in the oven to reheat, it is quickly restored to its former glory. If wine is your thing, I would go Spanish and enjoy a nice robust Tempranillo, because the Chorizo aspect of the dish can most definitely hold its own.

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