Around the world (sort of) in 3 dishes.

It’s been a beautiful autumnal day here, and waking up to sunshine definitely put me in a good mood this morning. Today’s post is for my bestie, Queenie.

It’s been a busy weekend of shopping with a trip to Tunbridge Wells with a friend yesterday, followed by a trip to Canterbury with the h2b this morning. What better way to finish off a perfect weekend than with an exciting Sunday dinner!

We’d bought some chorizo sausage on Friday and so we were determined to use it today to make a jambalaya. What follows is my best friend’s recipe.

    Ingredients

A chicken breast per person (diced)
1 lemon
3 tbsp Cajun seasoning
2 onions
3 peppers
1 crushed garlic clove
1tbsp ground cumin
1tsp salt
1/2 teaspoon black pepper
Chorizo (however much you want)
Rice (measurement depends on how many people it will serve)
1 litre of chicken stock
Prawns

1) Marinate the prawns and chicken in the lemon juice and 1 tbsp of Cajun seasoning while you prepare the vegetables.

2) Fry the onion, garlic and peppers and stir in the rest of the Cajun seasoning, half the cumin and the salt and pepper.

4) Add the chicken and cook until it would be ready to eat.

5) Add the chorizo (chopped into chunks) and cook for 5 minutes until the onions and pepper has softened and the chorizo has released some of its juices.

6) Add the rice, stir and then add the rest of the cumin until the rice is covered.

7) Add the vegetables and stock bringing to the boil before allowing to simmer for 20 minutes.

8) Add the prawns last and simmer until they are cooked.

Our jambalaya!

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To go alongside this, I decided to attempt cornbread as this is something I’ve tried when eating out and both times had 2 completely different experiences.

To make the cornbread I followed (sort of) the Hairy Biker’s recipe from their ‘Mum’s Know Best’ cookbook.

    Ingredients

1 & 1/2 tbsp of butter
225g cornflour (cornmeal if you can find it)
1 tsp salt
1 tsp bicarbonate of soda
2 well beaten eggs
300ml of corn milk
1 tin of creamed corn

1) Put the butter into a dish and into the oven as it heats to 180 degrees Celsius. You need to listen to the butter in the oven and get it out when it starts to spit.

2) Sift the dry ingredients into a bowl.

3) Beat the eggs and add the cornmeal/corn flour.

4) Stir into the dry ingredients until it is a smooth batter.

5) Get the dish with the melted butter in it and coat the sides before pouring in the cornbread mixture.

6) Bake for 30-40 minutes, testing as you would a cake by seeing if a knife comes out clean.

7) Leave to cool.

The steps are shown below.

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The final part of our meal was an apple crumble. It’s a staple in my life really. My mum cooked it when I lived at home, I used to cook it with a friend at uni and it’s something my h2b likes so we cook it at home too.
It’s a simple recipe, not differing much from any other crumble recipe.

2 cooking apples sliced and layered in a dish (these are from my parent’s garden).

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A sprinkling of cinnamon (adjust according to taste) and some Demerara sugar (also according to taste) this is then put into the oven for 20 minutes to soften the fruit.

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For the crumble mix, I have a confession. I don’t measure anything!
I put in a spoonful of butter, a shake of flour, another shake of sugar, some more cinnamon and finally some oats. Using my fingers I then combine the ingredients adding more to make up the quantity and taste required.

Once the fruit is ready I then sprinkle the crumble mixture on top and bake for 20-25 minutes at 180 degrees Celsius and then serve with custard.

The finished product;

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Roll on next weekend and my dad’s birthday cake!

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