Food & Drink

Sunday Lunch from around the World - Costa Rican Style

Sunday Lunch from around the World - Costa Rican StyleSweet Spice rubbed Swordfish steak with Gello Pinto and fried sweet Plantain.

No one who’s ever visited Costa Rica is likely to forget Gallo Pinto, and those who haven’t visited rarely understand how people can be so enamored of rice and beans. The locals look at you like you’re a little insane if you ask how to make it; sort of like if you asked a Yorkshire man how to make a cup of tea. Combined with this sweet spicy swordfish steak you have the foundations for a meal you might not expect everyday, So Sunday lunch it is!

Swordfish Steak Ingredients:-

1teaspoon ground cumin

1 tablespoon sugar

1⁄4 teaspoon garlic powder

1⁄4 teaspoon ground ginger

1⁄2 teaspoon thyme

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

4 (6 ounce) swordfish steaks

1 tablespoon olive oil

Clopped fresh Coriander to garnish

Method:-

(1) Combine spices in small bowl.

(2) Sprinkle mixture evenly over swordfish steaks, then lightly rub it in.

(3) Heat oil in large frying pan over medium high (maintain this heat throughout cooking).

(4) Add fish and cook 3 to 4 minutes on each side, or until fish is no longer translucent in center.

(5) Remove from the pan and serve immediately.

(6) sprinkle with coriander

Gallo Pinto Ingredients:-

1 lb (450 gr.) Black beans. Fresh are best but most likely you’ll find them dried.

8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!

1 small or medium onion

½ small red or yellow sweet pepper (optional)

3 cups (700 ml) chicken stock

2 cups (350 ml) white rice

½ teaspoon (2.5 ml) salt

1 Tablespoon (15 ml) vegetable oil

1-3 Tablespoon oil to fry the Gallo Pinto

Method:-

(1) If beans are dried, cover with water and soak overnight, if they are “fresh” (still dried, but only from laying out in the sun like they do in Costa Rica), just rise them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours).  Add salt.

(2) Chop cilantro, onion, and sweet pepper very fine.

(3) Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add the chicken stock, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in other favorites like tamales.

(4) Once the rice and beans are cooked you can refrigerate or freeze them. Make up small batches of Gallo Pinto when you want it by simply sautéing them together.

(5) Keep a significant amount of the “black water” with the beans (½-1 cup 120-240 ml). This is what gives the rice its color and some of its flavor. Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving.

In Guanacaste they sometimes use small very hot red peppers instead of or in addition to the sweet. Some people add a tablespoon or so of salsa Lizano or Chilera to the beans while they’re cooking. Our friend Mercedes always simmered the beans very slowly all-day and preheated the water or chicken broth for the rice.

Serve your swordfish steaks and Gallo Pinto with fried ripe Plantain.

 

The Castle Inn Cawood

The Castle Inn Cawood - http://www.castleincawood.co.ukLocated in the village of Cawood between York and Selby, The Castle Inn offers a warm and friendly welcome to all. With freshly prepared food, using only the best local produce, their new chefs, Ben and Joe, aim to create great pub food, and also something a little bit special, on the A Le Carté menu.

They have a caravan park to the rear of the pub which accomodates 18 caravans for medium to long term stays. Fascilities include electrical hook-ups, dedicated shower and toilet fascilities and site wide wi-fi access. Full details are available on their website (below), where you can also request a pitch reservation.

Their menus including the general pub menu and their very popular A Le Carté menu. The sweets are works of art, you'll hesitate to eat!

The Castle Inn -  Castle Inn, 7 Wistowgate, Cawood, Selby, North Yorkshire YO8 3SH 

01757 268324 

http://www.castleincawood.co.uk 

Can you "Gourmet" the Chicken Parmo?

Can you Traditionally a Chicken Parmo, short for parmesan, is a flattened piece of chicken breast, breaded then covered with béchamel sauce and parmesan shavings. So far so good, but that's not likely to be what you get 'down the chippy' late of a Saturday night. There are recipes supposedly making 'posh parmos’ but these are often breaded chicken with a variety of gourmet toppings, be it eggs, parma ham or anchovies. So here's a proper posh parmo, bechamel and all. Use mozzarella in your béchamel and lots of fresh parmesan shavings to give it a distinctive flavour.

Ingredients:-

For the Breaded Chicken

2 Chicken Breasts

1 Egg

100g Plain Flour

125g Bread Crumbs

4 tbsp of vegetable oil

For the Béchamel Sauce

2 Tbsp Butter

2 Tbsp Plain Flour

280ml Milk

125g Mozzarella 

For the Toppings

100g Parmesan 

40g Milano Salami

Method:-

(1) Butterfly the chicken breasts and cover with cling film. Find a heavy bottomed frying pan or dish and hit the chicken until it is quite flat. Stress releaf and a good meal all in one.

(2) When the chicken is sufficiently flat, coat it in flour then egg then breadcrumbs so all its edges are covered. 

(3) Heat a frying pan with the vegetable oil and fry the coated chicken for 3-4 minutes on either side. 

(4) In the mean time make the cheese sauce, in a pan melt the butter and mix in the flour until it is a smooth paste. Add the milk gradually, mixing a small amount in at a time to make sure the mixture doesn’t go lumpy. Shred the mozzarella and add to the sauce, continue to stir until it is completely melted. 

(5) Place the fried chicken pieces in a oven-proof dish, scatter the chopped salami on the top and cover with the sauce and top with grated parmesan. 

(6) Cook in the oven for about 20 minutes until the top is crispy and the cheese is completely melted. 

Maybe, just maybe you can.......

Traditional Italian Hunter's Chicken Recipe

Traditional Italian Hunter's Chicken RecipeThe recipe changes from family to family, but the essential ingredients remain the same. It’s a selection of chicken joints cooked in an onion and tomato herb sauce. Serve with tagliatelle, polenta or boiled potatoes.

Ingredients:-

2 tbsp Olive oil

1 Onion, peeled and chopped

200 g (7.1oz) Chestnut mushrooms, halved if large

1 Garlic clove, peeled and crushed

4 Chicken thighs

4 Chicken drumsticks

1 pinch Salt and freshly ground black pepper

1 Can chopped tomatoes

125 ml (4.4fl oz) White wine

2 Sprigs of oregano

1 tbsp Freshly chopped parsley

Method:-

(1) Heat the oil in a large sauté pan and fry the onion for about 10 mins until softened. Add the mushrooms and garlic, and cook until golden. Set aside on a plate.

(2) Add another drizzle of oil, if necessary, and brown the chicken pieces in the pan, seasoning as you go. Return the onion mixture to the pan and pour over the tomatoes, wine and 150ml boiling water. Add the oregano. Cover and simmer for 20 mins until the chicken is cooked.

(3) Sprinkle with parsley before serving.

Baked hake with crisp pancetta and anchovies

Baked hake with crisp pancetta and anchovies recipe - Northern LivingFor the traditionalists this might be a Friday dish. But regardless of the day it's a flavour packed, low fat recipe which will take you not more than 30 minutes at most.

Ingredents:-

800 g Firm fleshed hake fillets

½ cup Finely chopped parsley

6 slices of Pancetta

Juice of 1 lemon

4 Anchovies

2-3 Sprigs fresh thyme

2 Table spoons of Olive oil

Method:-

(1) Preheat the oven to 180°C.

(2) Arrange your hake fillets on a baking tray and season to taste. Top with slices pancetta or Parma ham.

(3) Combine finely chopped parsley with the juice of 1 lemon, anchovies, sprigs fresh thyme and  olive oil.

(4) Drizzle over the fish, then bake for 15–20 minutes, or until succulent but still firm.

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