Real men DO eat quiche

27 12 2010

 

 Real men don’t eat quiche….

 I must have heard that line about a thousand times at this point, somehow there is this strange view that quiche is some sort of effeminate food that no proper man would touch for fear of developing breasts on the spot.

Well I happen to think that any man who is worried that his choice of food makes him look “faggy” has some issues that only a few sessions with a psychiatrist will be able to sort out.

Quiche is great!

You only have to take a cursory look at the basic components of a quiche to work out that this is food that is packing some serious flavours yet can still be light and delicate.

Quiche is also incredibly versatile; you can add pretty much anything you like into them and a quiche can be a great quick meal to knock up out of store cupboard staples or leftovers.

The simplest quiche to make is the ever popular quiche lorraine, which incidentally should NOT include onions. However I have decided to go for something a little more fancy and have included my recipe for one of my all time favourites: Chorizo and red pepper quiche.

Ingredients:

250g of good quality chorizo sausage

2 red bell peppers

1 clove of garlic

5 eggs

1 medium red onion

250ml double cream

250ml milk

125g gruyerre – you can use manchego if you want an authentic spanish cheese

3/4 tsp paprika

sea salt

black pepper

shortcrust pastry – shop bought pastry is fine but it is even better if you make your own.

Method:

Peel and finely dice the onion and garlic and set aside for later

Roll out your pastry to the correct size for the pie dish you are using and line the dish making sure it is well pressed into all of the nooks and crannies. Place the pastry lined dish in the fridge so the pastry can chill.

Stir together the milk and double cream before mixing in the eggs.

Grate the cheese and stir into the cream, milk and egg mixture until it is well incorporated, season with the paprika, salt and pepper.

Soften the diced onion and garlic over a low heat and place to one side to cool

Dice the chorizo and colour in a pan until it is lightly browned

Deseed the red peppers and slice into strips before mixing in with the chorizo, onion and garlic.

Take the pie dish out of the fridge and spoon in the mixture of chorizo, peppers, onion and garlic ensuring that it is well spread out and that all of the base of the pastry is covered.

Pour over the egg, cream and cheese mix and fill to the top of the pastry.

Bake in a 180 c oven for between 45 minutes and 1 hour or until the eggs have set and the top is golden brown.

Advertisements




Kofte Kebabs

31 10 2010

 Anyone who has read my recipes before will possibly have noticed that I really do like Greek and Turkish food quit a lot, so much in fact that it is probably a very good thing that both cuisines can be some of the healthiest around.

 Kofte or Kefte or Kofta depending on where you are from are made of ground meat such as lamb that is worked with until it is almost like a paste mixed with herbs and spices and then formed into balls, cigar like sausages or worked around a stick before grilling – delicious 🙂

I happen to be particularly fond of a version that I used to have at a Turkish restaurant back home and that I finally managed to get right after many attempts. Whilst you can use most meats and even fish to make your kofte I find lamb to be the best however I do like a 50/50 mix of lamb and beef as well.

Ingredients:

500 g of ground lamb
1 handfull of parsley (stalks removed)
1 slice of white bread with the crust removed
1 medium red onion
1 garlic clove
1 egg
~12 mint leaves
1/4 tsp cumin powder
1/4 tsp paprika
1/4 tsp black
1/2 tsp salt

Method:

When you buy your minced lamb ask the butcher to mince it twice for you to try and get it as fine and smooth as possibly, if you don’t visit a butcher and don’t have access to a mincer at home then place the mince on a chopping board and using 2 knives try and break it down as much as possible- imagine you are playing the drums!

Very lightly toast your slice of bread and using a food processor turn it into bread crumbs, if you don’t have a food processor then it looks like you will get to work on your drum skills again.

Peel your onion and garlic and dice both as finely as you can, also at this point chop up your parsely and mint leaves finely.

Beat together your egg .

Add all of your dry ingredients to a mixing bowl which has been greased with a little bit of olive oil and give them a rough mix together. Now add in your beaten egg and really mix everything together well, you don’t want any pockets of meat that haven’t been seasoned or any big clumps of breadcrumbs.

Once your mixture is well mixed together cover the bowl with a clingfilm/a teatowel and pop in the fridge for at least 30 mins.

After taking your mix out of the fridge divide it into equal amounts and shape it as you wish; either into little meatballs, cigar like sausages, patties or shaped around a wooden skewer.

Now for the cooking, pop your koftes onto a nice hot charcoal grill / bbq or if you don’t have a grill/bbq available you can pop them into a hot frying pan.

Cook the kofte until they are done, if you split this amount of mixture into 15 small sausages you will need to give them 3/4 minutes each, different sized portions will differ accordingly.

Serve with some natural yoghurt, a nice simple salad and some flat bread.





Chicken and Chorizo Paella

29 03 2010

Last Saturday we had a Spring party, there were a bunch of people coming over and I didn’t want to be tied to the oven anymore than I had to be.

So I was wrecking my head trying to work out what I could cook that would be nice and easy on my time and yet seem sufficiently fancy…. and here it is:

Chicken and Chorizo Paella

Serves 4-6 people depending on levels of greed 🙂

5 or so chicken breasts or large thighs that have been de-boned

200g of good cooked chorizo

300g of paella rice (if you can’t get paella rice use Arborio)

1 stick of celery

1 1/2 large white onions, finely diced

2 cloves of garlic

2 tomatoes de-seeded and chopped

3 large red peppers

1 small red chilli, de-seeded and very finely chopped

a large handful of peas

1 large lemon

Chicken stock

Saffron

Smokey Paprika

Olive oil

Method

Heat the olive oil in a hot pan and add the chicken cut up into small cubes, add in 2 tsp of the smokey paprika and make sure that all of the chicken is well coated in it.

Once the chicken is brown on all sides put it in a low oven on a baking tray until you need it later on.

Add the saffron to your hot chicken stock and leave it to infuse

Turn the heat on the pan down to medium and put the chorizo in

Once the Chorizo has started to brown and go crisp you can add in the onions, garlic and celery and cook until the onions are just starting to soften.

Once the onions have softened you can add in the rice, the chopped red peppers, the chopped tomatoes, the chopped chili, half of the stock and 2 tsp of the paprika.

You now need to leave the dish on the heat for roughly 15- 20 minutes giving it all a stir every few minutes or so.

After this time the rice should just about be cooked, you can now add in the peas, the juice and zest of the lemon and the remainder of the stock, cook until most of the stock has been absorbed.

Once the stock has been absorbed you can add the chicken back into the dish and serve with lemon segments, a simple salad and some crusty bread





Turkish Lahmacun

22 03 2010

If there is one thing that I miss about the UK, and let’s face it there aren’t that many things, it’s the wonderful variety of different cuisines that are available to you on your doorstep, particularly where I am from in East London.

One of the many styles of food that I get a craving for quite regularly is Turkish and when I get that itch there is really and truly only one thing that is going to scratch it – Lahmacun.

These delicious little flat breads topped with spicy meat and a tangy peppery sauce are divine and as soon as you try them you will see why!

As I haven’t got a Turkish or Greek deli anywhere near me I have had to make some substitutions for a couple of ingredients however it isn’t many and the Lahmacun still taste great!

Ingredients:

10 mexican tortillas or any other type of flat bread
500 gr lean ground beef or lamb
2 medium onions
1 handful of parsley finely chopped
1 tbsp red pepper paste*
2 large tomatoes, seeds discarded
1 tsp flaked peppers or 1 red chilli de-seeded and very finely chopped
1 garlic clove
1 tsp salt

Method:

Chop and mix together all the ingredients except the ground beef / lamb. When it is well mixed together  knead it in with the ground beef. Put the mixture into a plastic bag and Refrigerate for about an hour, then let it stand on the work surface for 20 minutes or so before cooking.

Set the oven to about 180 and make sure you have two baking trays ready. Take some of the topping  and spread it over the flat bread as one even layer.

Place on the baking trays and put the trays on the second rack from the top in the oven. Bake for about 3-4 minutes, making sure not to burn the edges of the bread.

Place a paper towel at the bottom of a large pot. Fold the cooked Lahmacun in half and put them in the pot to keep them warm with the lid closed.

 When all are of the lahmacun are cooked, serve with a simple side salad while they’re still warm.

* If you can’t find turkish red pepper paste then you can follow the recipe here in order to make your own.








%d bloggers like this: