Category: Mr Greedy’s Kitchen

 

1 tbsp garlic oil

1 tsp smoked paprika

3 good sized garlic cloves, finely chopped

1tsp chilli flakes

1 large onion, roughly chopped

1 green pepper, seeded, cut into chunks

1 large courgette cut into chunks

150g good chorizo, skin removed, sliced

1tsp dried oregano

350g long grain rice

750ml bought fish stock

5oog mixed seafood [defrosted]

3 tbsp flat leaf parsley

1 large onion thinly sliced [see end of recipe]

 

Heat the oil in a large pan, add the pimento, garlic, chilli flakes and the chopped onion. Cook for about 2 mins. Add the green pepper, courgette, chorizo and the oregano. Cook for about 3 mins until the chorizo and vegetables are golden. Add the rice and cook for about 2 mins, pour in the fish stock, bring to the boil, reduce heat and simmer for about 15 mins, or until the liquid has been absorbed and the rice is ten-der. [Stir from time to time, don’t let the rice burn or stick]. Add the seafood mix, stir to combine, season. Cook for about another 5 mins until the seafood is heated through. In another pan add another tbsp of oil and fry the sliced onion until almost crisp [don*t let in burn]. Garnish the cooked jumbalaya with the parsley and onions. Serve while hot. Enjoy with a cold larger or a large jug of Sangria.

Ingredients

100g walnut pieces

2 tbsp olive oil, + extra for greasing

50g butter 

Chorizo and

200g mini Portobello mushrooms, sliced

150g baby button mushrooms, quartered

2 leeks, trimmed and thinly sliced

4 cloves garlic, finely sliced

2tbsp fresh thyme leaves + extra to garnish

Grated zest of 1 lemon

300g good quality brie, cubed

750g puff pastry

1 large egg beaten with 1 tbsp milk

Toast walnuts in a large frying pan and set aside. Return pan to heat, add 1 tbsp of the oil and half the butter. Add the mushrooms and cook over a high heat until soft and golden. Transfer to a bowl. Add remaining oil and butter to pan and sauté the leeks and garlic until softened. Stir in the thyme and lem-on and mix together. Transfer to the bowl. When cool add the walnuts and brie, and season, mix to-gether. Thinly roll out the pastry on a floured sur-face and cut inti 12 equal square pieces. Brush the edges of 6 and divide the mushroom mixture be-tween them. Place the second piece of pastry on top, seal edges with a fork and trim if required. Pierce the tops with a knife. Transfer to a lightly oiled bak-ing tray, brush the parcels with the egg mix and chill for 30 mins. Heat the oven to 180C fan while parcels are in fridge. Bake for 25-30 mins until golden.

Serve with Boston beans and new potatoes.

 

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Gruyere Puffs

 

75g butter

110g plain flour

3 med eggs

75g Gruyere, diced

75g skinless chorizo, cooked and diced

Preheat oven to 180 C fan. In a pan, combine the butter, 175ml of water and half a tsp of salt. Bring to the boil, remove from the heat and stir in the flour until smooth. Return to a medium heat and beat for 1 min. Remove from the heat and leave for 1 min. Beat in the eggs, one at a time until glossy, add the cheese and chorizo. Season with black pep-per. Spoon 2cm balls of the mixture onto a greased baking tray [makes about 30]. Bake for 30 mins, or until puffed and golden. When cooked pierce to re-lease any steam. Serve warm.

Ideal to eat al fresco with a nice bottle of chilled white wine.