Thursday, 15 May 2014

veggie paella and salad

 The second asparagus of the season - the first was steamed and eaten with quails eggs.  Tonight we were after a bit of oomph, but also to appreciate the lovely flavour of asparagus, so I came up with this....

1 onion
Olive oil
Chopped celery
red pepper, chopped
Risotto/Paella rice (arborio today)
White wine
Mixed herbs
Tin of tomatoes

1.  Soften chopped onion and celery in olive oil.
2.  Add chopped pepper and mushrooms, stir in and allow a minute for them to relax into the mixture.
3.  Add the rice and turn the mixture over so that every grain has a film of oil.
4.  Chuck in wine, crushed garlic, herbs, tinned tomatoes and a tin full of stock....
5.  Stir until mixed - then walk away, leave it to simmer over a low heat .. have a glass of wine and a chat..
6.  Check on it occasionally, you may need to add some more water/stock ... stir to stop it catching on the bottom.
7.  When rice is still al dente - but getting there - stir in chopped asparagus stems - NOT the tips.
8.  repeat stage 6... for about 5 minutes
9.  Add asparagus tips, and a pinch of paprika (taste and season too), check that it is not too dry (should still be gloopy sauce around) - simmer for a few minutes.
10.  turn off heat and leave to relax for at least 5 minutes ... if you can ... then


we had salad leaves and homemade mayonnaise.

Homemade mayonnaise

Oil (I used olive oil and almond oil)
1 tsp cider vinegar
1 tsp grainy mustard
salt and pepper

Put all ingredients in a pot slightly wider than your stick blender blade.  Put blade in the bottom of the pot, before you turn it on - turn it on and lift slowly up the mixture and out of the container - it's magic, it works.

was delish

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