I am a classic yo-yo dieter. I’m either flat-out dieting, or fat-out eating aaallllllll the food.
Like almost every other 18-40 year-old with an interest in living a healthy lifestyle and maintaining a balanced diet, I bought Joe Wicks’ Lean in 15. There are lots of amazing recipes in there, but of course, I was drawn to the Chorizo ones!
Wicks uses chicken in his recipe, but I forgot to defrost some, so tweaked the recipe, slightly. I’ve also made another tweak which I’ll explain in Tidy Tweaks.
Either way, the end result is amazing…. and the bonus is, it’s quick and easy! So get stuck in!
It’s been a while since we’ve tried a Mystery Bag Challenge, so I decided to put my healthy eating aside for a day and give it another go!
Today’s challenge comes to you from Nell – her suggestion of Scallops, Shallots, Pasta & Creme Fraiche was drawn at random, and I added an additional couple of ingredients. See Tidy Tweaks, though, for suggestions without the additions!
I’m quite proud of this, as lately I’ve been sharing my attempts at other people’s recipes (largely due to the fat club thing). This one, though, I conceptualised myself from the list of ingredients, and I think it makes for a good overall plate. Obviously pairings like scallops and chorizo are already recognised, but I brought the ensemble together myself, and used techniques that I thought might work. It’s also my first time cooking Scallops and Orzo (I’d never even tasted the latter before!)
So here we have it! Get stuck in, and don’t forget to let me know how you find it, or what you’d try with the ingredients!
So the last time I went home to the Big T (otherwise known as Tranent) I spent a lot of time cooking. It’s traditional that whenever I’m home (or whenever we’re together anywhere, actually) that the mothership and I go for tapas. Since the good ship TidyMunch set sail somewhere between that visit and the one before it, I decided that instead of going out for tapas, I’d just make my own.
And so I present to you: Croquetas de jamón with alioli, Chorizo al jerez, and Patatas Bravas.
There’s quite a bit to do in these recipes, so unless you fancy spending an entire day in the kitchen (if you’re as slow as me) I’d recommend making the Croquetas and the alioli a day ahead!
Of course, there’s no need to serve them all together, you can pick and choose as you please. It’s quite the feast if you do make the effort, though!
Today’s recipe is inspired by one in Lisa Faulkner’s The Way I Cook. The beer should steam the chicken from the inside-out, which makes it very flavoursome and lovely and moist. Although her recipe created a lovely roast chicken, I was left uninspired. It was nothing more than a lovely roast chicken – it seemed like a faff and hassle for a flavour that could’ve been achieved much more simply and traditionally.
But you know me, I’m not one to be defeated 😉 There’s a Brasilian adaptation in my favourite Cabana The Cookbook by David Ponte, Lizzy Barber & Jamie Barber, but that called for a Brazilian cocktail to be used rather than the lager/beer, and to be honest I don’t want my TidyMunch blog to just be a narrative of my experiences trying their recipes. So I got my thinking cap on, and wondered what I could do myself!
When making the Lisa Faulkner version, I’d deliberately picked San Miguel lager as I’ve been desperately longing for a sunshine break, and it always reminds me of holidays in the Balearics. So I took my inspiration from there, with the opportunity to add my favourite ever ingredient!
Anybody who’s been within 50 yards of me in the last 18 months, will know that I have a border-line addiction to Eggs Benedict. There’s only one food that I love more. Choooorrrriiiiiizzooooooo!
Erm. So I combined them? And gave them a fancy-shmancy Spanish name.
Despite my love for this gift from the gods, I’ve always been terrified of trying to make my own Hollandaise sauce. I’d heard horror stories of how easily the sauce splits, and general nightmares of that nature. The good news is… it’s eeeeeasy!
This twist on the classic recipe is more or less true to the version in the MasterChef Kitchen Bible, with the exception of the chorizo addition, but you can pretty much guarantee there will be more experimentation to come!
Carrying on with our World Cup theme, I thought it was time to celebrate another of the competition’s unexpected delights, through the medium of a culinary delight!
Costa Rica weren’t expected to qualify from their (apparently) tough group, but actually won it, with the poor late lamented England the only team to take a point from them. They beat Greece after penalties, and now find themselves in the quarter finals!
These Costa Rican Empanadas are the perfect snack to nibble on during Saturday’s match against the Netherlands (who I’ve been backing to win the whole thing). Whether they’ll be drying their eyes and saying goodbye, or dancing in the streets of San José, celebrating their first Semi-final, these will see you (if not them) through!
Today’s recipe was chosen by our Social Media Munchkins, who voted at either facebook or twitter.
Some people will try to convince you that this is not an authentic recipe, due to its use of Chorizo, but Paella varies so widely across the regions of Spain that I don’t think the concept of authenticity even exists in that sense.
Some balk at the thought of Black Pudding, but the beauty of Paella is that you can (and should) substitute any ingredients in or out as you please.
This may look like quite a strict and rigid list of steps, but it’s really not. Every time I make this, it’s different… largely because I do things differently without paying a great deal of attention. That’s the beauty of Paella. It’s supposed to be wild, an adventure of flavour and colour, taste and texture!