Paella on the Braai

Paella on the Braai/BigGreenEgg

Well, I'm 2/3rds of the way through my promise to cook every week on the Braai, through rain, snow, -10c and the occasional sunny day! Very occasional, I think it's shone for about 10 days in 8 months but never mind, we BRAAI not matter what's happening outside.

This week I'm having a go at the quintessential Spanish dish “Paella” this is my version of it, it might not be what you think its should be and I'm not claiming to be an expert but this is a great Paella to start with and a good base for experimenting. So have a read and then give it a go and let me know what you think. Basically this is the Spanish version of a Potjie.

SERVES 4-6: PREP: 20MINS: COOK TIME: 20-30MINS

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Rub
 Ingredients for your Paella:

1. 700g x Chicken Meat (Leg, Thigh or Breast meat diced into bite-size pieces - keep the skin & bone on for extra flavour)
2. 6 x Large Tiger Prawns
3. 12 x Large Mussels
4. 1 x fresh Squid cut into rings
5. 700g x Spanish paella rice
6. 200g x diced cooking choritzo
7. 1 x Red pepper (sliced & roasted if possible)
8. 1tsp of Sweet Paprika
9. 3-4 x medium, ripe tomatoes or a large tin of chopped tomatoes
10. 2lt x Hot chicken or vegetable Stock
11. 1 x Medium onion, finely chopped
12. Pinch of Saffron (I like quite a bit)
13. Extra virgin olive oil
14. Salt to taste
15. 1 x lemon (cut into wedges for decoration)

Don't forget to use  a 40cm to 50cm Paella Pan, it makes all the difference.

Method how to prepare and cook Paella:

• Preheat the Braai/BigGreenEgg to 200ºF/94ºC.
• Add a few tablespoons of the olive oil in the Paella Pan and part cook the chicken pieces a little (longer if they contain bones) until its browned off.
• Make up the stock and add a good pinch of the saffron stamens. Let them infuse for about 20 mins.
• Next make the "Sofrito", one of the most important parts of the Paella, this is the tomato and onion mix which is the base of the paella.
• First sweat the onion in the Paella Pan until soft then add the chopped/tinned tomatoes and fry over a high heat, keep stirring.
• It will start to thicken up in to a thick dark paste. When it is a dark red paste you have the perfect sofrito!
• Next add the chorizo, paprika and about half of the peppers. Mix around thoroughly and continue fry for few more minutes.

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• Now add the hot stock to the paella pan. Taste for salt and seasoning. It needs to be quite well salted, bring to the boil and leave for several minutes for all the flavours to mix in with the stock.
• Now add the rice, mix around briefly and even out in the pan ensure all the rice grains are under the surface of the liquid. DO NOT STIR the rice after this point.
• After about 10 minutes the rice should start to appear though the liquid.
• This is the point that you can add all the seafood that you have prepared earlier.
• Now turn down the heat and continue to simmer for about another 10 minutes until the rice starts to dry out. (If some rice starts to appear whilst other areas still have liquid you can carefully distribute the rice around with a spoon)

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• Once most of the liquid has been absorbed, try the rice from under the top surface. It should be cooked "al dente" still with a slight nutty taste.
• Now cover the Paella pan with foil and turn up the heat for a minute or so. (You will hear the rice go "pop" as it is caramelising on the bottom of the pan). This is called the "Socarrat" the most highly prized part of Paella. Covering the pan at this stage also helps finish off the cooking of the top layer of rice.
• Turn off the heat. Decorate with lemon wedges and leave for a good 10 minutes to rest.

Serve directly from the pan at the table and remembering to scrape to the bottom to get the "socarrat", that's the greatest bit.

Add a crisp fresh salad and you will have the perfect meal for a sunny day, when it decides to come out again lol!

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I wasn’t sure how this would work or even if it could be cooked on the braai but I must say it came out fantastically and everybody just loved it. Give it a try and let me know how yours comes out. I would love to hear if you have what you think is the best recipe, just leave it in the comment section below for everybody to see.

Chao Larry

Blackened Chicken Caesar Salad on the Braai

Blackened Chicken Caesar Salad on the Braai/BigGreenEgg

Howzit Guys and Gals,

I hope that you are ready, got your Braai's out and going for it this Easter with this light summer dish. It's just what we all need in the UK to get us in that Spring feeling as British Summer time starts on Sunday, man that's one thing I love about this country, it stays light until 10.30pm for the next three months :-)

This dish is quick easy to cook and will look great on the table, you can make it even quicker by buying the salad dressing if you wish along with the croutons. I have made the dressing in the recipe below before and its great but just takes a little bit more time. The one I'm using is the Pizza Express one which is available at most supermarkets or online. But if you’ve got the time give the recipe below a go, its just as good if not better.

SERVES 4 : PREP:15 MINS : COOK TIME : 6-8 MINS

Ingredients for the Caesar Salad:

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Dressing:

• 3 Anchovy fillets roughly chopped
• 2 Garlic cloves, peeled and roughly chopped
• 2½ tbsp Light mayonnaise
• 1½ tsp Lemon juice
• 20g Parmesan cheese, finely grated
• 2½ tbsp cold water

Method for making the dressing:

• To make the dressing, put the anchovy fillets in a pestle and mortar, add the chopped garlic clove and pound into a paste.
• Add the mayonnaise, lemon juice, Parmesan and water and stir well to make a pourable dressing.
• Set aside until you are ready to serve.

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Salad:

1. 1 x large cos or romaine lettuce , leaves separated
2. 60g Parmesan cheese shavings
3. 6 x Anchovy fillets
4. 50g Croutons home made or shop bought if you haven’t got the time.

Method for Salad:

• Wash the lettuce and drain well, leave on a piece of paper towel to dry.
• Plate up once dried and lay the anchovy fillet evenly around the dish along with the parmesan shavings.
• Sprinkle the croutons on this and set aside until the chicken is ready.
• Pour the dressing lightly over the salad just before you add the chicken.

Ingredients for the Blackened Chicken:

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1. 2 x Free Range Chicken Breasts
2. 1 garlic clove finely chopped
3. 2tbsp Natural yogurt
4. 1tbsp Lemon juice
5. 1tsp Paprika
6. 1tsp Ground cumin
7. 1tsp Mustard powder
8. ½tsp Dried Thyme
9. ½tsp Cayenne pepper
10. ½tsp Dried oregano

Method:

• Preheat the Braai to 300°C (570°F)
• Using a sharp knife slice the chicken breasts in half horizontally and flatten with your hands.
• Place them in a shallow bowl, non metallic and then mix the yogurt and lemon juice in a small bowl with the garlic and brush over the chicken.
• Next mix the spices all together and the sprinkle them evenly over the chicken. Using the same brush blend it into the yoghurt.
• Brush this lightly with a little olive oil and place on the braai over medium to hot coals. Cook for 3-4 minutes on each side or until it starts to blacken.
• Once cooked leave to rest for 5 minutes and the place onto the salad that you prepared earlier.

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There you have it, another great quick and easy recipe to try! Please feel free to leave any comments that you would like to share with everybody. Until next week have a fantastic Easter Break. Best wishes Larry

Braaied Scallops & Tiger Prawn Skewers

Scallops & Tiger Prawn Skewers on the Braai/BigGreenEgg

I hope that you are all keeping well and braaiing along with me in this wonderful weather that we have in the UK. Who said that you can’t cook outside all year round lol. This week I'm keeping on the white meat theme just so that your body has a chance to recover from all that red meat. So I'm going to try a Thai inspired recipe thats simple and tasty.

SERVES 4 : PREP : 15MINS : MARINATE 1HR : COOK TIME : 8-15MINS

Marinade for Skewers:

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1. 1 tsp Sunflower or Vegetable Oil.
2. ½ Small white onion, finely grated.
3. 1 tbsp Fresh root ginger, finely grated.
4. 150ml Canned coconut milk.
5. 2 tbsp Chopped fresh coriander.

Ingredients for the Skewers:

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1. 24 x Fresh Scollops.
2. 24 x Fresh or Frozen uncooked Tiger Prawns.
3. 400g x Freshly cooked and steamed tastic rice.
4. 2 x Fresh spring onions chopped.
5. 2 x tbsp Fresh coriander chopped.
6. 8 x bamboo stick skewers.

Method for making Skewers marinade:

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• To make the marinade, heat the sunflower oil in a small frying pan. Add the fresh ginger and onions and fry for 4 mins until they are just sofened but not browned.
• Add the coconut milk and bring to the boil. Boil rapidly for 5 mins or until its reduced to the consistency of single cream.
• Remove from the heat and leave to cool. Once cooled stir in the coriander and pour into a shallow dish.
• Add the prawns and the scallops, mix and leave to marinade for 1hr in the fridge.
• Take out of the fridge and skewer alternately on to the bamboo sticks, ready to cook.

Method for cooking the Skewers:

• Preheat the Braai to 300°C (570°F).
• Pre soak your skewers for at least an hour before hand, this will stop them from burning.
• Braai the skewers over moderate/hot coals, or grill in the oven, turning occasionally, for 10-15 minutes, or until cooked. On the BigGreenEgg, believe it or not, you only need to cook them for 3-4 mins on each side. The heat is so intense that it cooks then quickly but leaves them so moist and tender. Serve with some Tastic rice and a fresh salad and there it is, a fantastic taste of the sea with a twist.

I love to hear what you think about what iIm cooking on the braai so please feel free to leave your thoughts in the comment area below. Enjoy and until next week take care, Larry.

Cajun Chicken with Mielies on the Braai!

Cajun Chicken with Mielies on the Braai/BigGreenEgg!

This week I've decided to go to the southern states of America for inspiration and I'm cooking Cajun Chicken with Mielies, sweet corn to all you none South Africans. This dish is quick to put together and quick to cook and the flavours are great. I have never cut up corn in this way and I must say its makes it really easy to eat, the only thing is it's so easy you tend to over do it if you’re not careful.

Well, I now know that I'm Anglicised, as all I talk about is the weather and man we've gone from ± 17c to -2c and snow in a week, what's happening. I'm still out here braaiing for you, I hope that you all appreciate it because I'm losing the will to Braai!! What I need is some braai love, please let me know if you like what I'm cooking below.

SERVES 2-3 : PREP:15 MINS : COOK TIME : 30 MINS

Ingredients:

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1. 2 x Chicken drumsticks
2. 2 x Chicken Thighs
3. 2 x Chicken Wings
4. 2 x Fresh Meilies (Sweetcorn)
5. 85g butter, melted

Ingredients for the Spice mix:

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1. 2tsp Onion powder
2. 2tsp Paprika
3. 1½ tsp Salt
4. 1tsp Garlic powder
5. 1tsp Dried Thyme
6. 1tsp Cayenne pepper
7. 1tsp Ground black pepper
8. ½tsp Ground white pepper
9. ½tsp Ground cumin

Method:

• Preheat the Braai/BigGreenEgg to 200ºF/94ºC.
• Using a sharp knife, make 2-3 diagonal slashes in the drumsticks, wings and thighs. Place them in a large dish.
• Cut the mielie cobs into thick slices and add them to the dish.
• Mix all the ingredients for the spice mix together in a small bowl.
• Brush the chicken and the cobs with the melted butter and sprinkle the spice mix over them.
• Place the chicken in the braai over the medium coals and cook for 15mins, turning them occasionally.
• Add the mielie cobs to the braai and cook for a further 10-15mins or until they begin to blacken. Make sure that you turn them continually so that they don’t burn.
• Transfer to a plate and serve immediately to the lucky people you have invited around to share you're braai.

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I hope that you give this a go, it's quick and I can assure you you will add this to the regular things to Braai. Until next week enjoy and please feel free to comment below.

Wild Salmon with Mango & Granadilla Salsa on the Braai

Wild Salmon with Mango & Granadilla Salsa on the Braai/BigGreenEgg

Howzit, well the sun is trying to shine in the UK but I think I missed summer as Tuesday was almost 17c and sunshine all day and I was stuck in the office LOL. For this weeks braai I have gone to the other extreme after last weeks meat fest! I'm braaiing some Wild Salmon and to go with this I will be making a Mango & Granadilla Salsa. This is really a very quick and easy dish to do, especially after taking nearly 8hrs to cook last weeks ribs.

You can braai this two different ways, directly on the gills or on a wooden smoke board. I'm going to use the boards as this will lightly smoke the salmon as it cooks. If you cannot get fresh Mango & Granadilla you can use tinned but it will not be as great.

SERVES 4 : PREP: 15 MINS : MARINATE 10 MINS : COOK TIME : 8 MINS

Fish Ingredients:

1. 4 x Salmon Steaks or fillets, about 175g each.
2. 1 x Finely grated rind and juice of a Lime.
3. Salt & Pepper to taste, I recommend you use quite a bit of salt at least 2 pinches per piece.

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Salsa Ingredients:

1. 1 x Large Mango, stoned and finely diced.
2. 1 x Red Onion, finely chopped.
3. 2 x Granadilla (passion fruit)
4. 2 x Fresh Basil sprigs.
5. 2 tbsp Lime juice.
6. Salt to taste.

Method how to prepare Salmon:

• Rinse the salmon under cold running water and then pat dry with kitchen paper and place in a shallow dish.
• Finely grate the rind of a lime and sprinkle over the salmon, then squeeze the juice over the salmon.
• Season to taste with salt and pepper.
• Set aside to marinade while you make the salsa.

Method how to prepare Salsa:

• De-pip the mango and finely chop, place it in a mixing bowl.
• Finely chop the red onion and add to bowl.
• Cut the Granadilla in half and scoop out the pips and juice into the bowl.
• Tear the basil leaves up and add to the mixture.
• Finally, pour the lime juice over the whole lot, season with salt and pepper and mix through.
• Cover and serve once the salmon is cooked.

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Method how to braai the salmon:

• Place the Oak smoke boards in some water to soak for 15mins, this will stop them from actually catching on fire, as you only want them to smoulder.
• Preheat the Braai/BigGreenEgg to 200ºF/94ºC.
• Place the board face down on the Braai for 5 mins to heat up, take out ready to place the salmon on.
• Place the salmon on the boards along with the limes that you have squeezed, this will give it a great aroma.
• Return to the braai close the lid and cook for 8 mins, for a piece of fish that is 2-3cm thick, if its thicker than this allow another 5 mins.

It's as simple as that, boil a few new potatoes and serve with the salsa, you will end up with a fantastic dish that is full of taste and freshness. Boy was it great, I hope that you are all enjoying my ventures. If so or not as the case maybe, please feel free to let me know below. Share and like to your hearts content.