March 2018

Tesco had some good shrimp and mussels in stock, and I really wanted to take my lovely Le Creuset casserole (thanks Tiff!) for a spin, so I decided to try making and perfecting a paella recipe.

I’ve made this twice now, but am still not fully satisfied with the results.  The first time I felt that the meats were not adequately seasoned and there was just way too much rice.  The second time, I used a bit too much liquid so the rice turned out a bit mushy.  Flavor-wise I think the rice was nice, but I really need to get the rice to liquid ratio right.

The following recipe has been tweaked with my notes on what I’d do differently next time.  From the base recipe I added a few more herbs to the stock mixture, and salt the chicken and shrimp a little for a bit more flavor.  I found using beef bacon resulted in a less salty dish and additional salt might be required, so I tried smoked chicken breast and it gave a nice smoky taste to the dish.  I also chopped my onions and bell peppers using a food processor, for a finer cut as well as to save me a lot of time. I’d use a spicier sausage next time, though, for a bit more kick.  Italian just tastes too herby and mild for me.

Try it out!

After cycling through quite a few Middle Eastern dishes of late, I decided to revisit some of the old recipes I made but never got around to properly document.  This jambalaya recipe based on the one by Emeril Lagasse was particularly nostalgic for me, because this was one of the first dishes I made when I started cooking at home about 6 or 7 years ago.   There was a time when Kak’mbang going back to our hometown meant having takeout or delivery every day.  This dish was my first home cooked dinner for my family, and it was the start of many many more thereafter.

This dish is fairly foolproof and not difficult to make. All you need is patience, because you’ll be spending around 40 to 45 minutes stirring the stuff in the pot almost non-stop.  The result is a light, healthy one-pot meal, great for potlucks and gatherings.

The ingredients aren’t anything too fancy either – I usually get my Italian sausages from B.I.G. lately, but I used to frequent Village Grocer and I think theirs actually taste better.  Village Grocer also carries chicken Chorizo sausages as far as I know, and you can use that for a slightly spicier flavor.  Unlike commercially packed, mass market sausages which are very firm (and cooked, I’m guessing), premium sausages like those at B.I.G. or Village Grocer or the ones by Victoria Crest are raw and therefore can be quite challenging to slice when thawed.  I usually prefer to slice them when frozen to maintain their shape.

Enjoy!