Table of Contents
Foreword
Foreword...................................................................................... 5
Close your eyes.
Spanish Cuisine............................................................................6 History Of Paella..........................................................................8 Chef’s Tips On How To Make Great Paella................................ 10 Increasing The Recipe For Larger Numbers............................. 14 Choosing The Right Paella Pan.................................................. 16 How To Care For Your Pan........................................................ 18 Recipes......................................................................20
Imagine the smell of gently simmering paella. Now let your imagination run riot and visualize a Spanish fiesta, where you are surrounded by your friends, great food and endless smiles. The reality is here in this book. You can create your own Spanish fiesta with your friends any time you choose, with DINNER PARTY PLANS SPANISH PAELLA EXPERIENCE. This book will last for many paella parties. The thirteen recipes enclosed are specially designed to cover all aspects of making Paella. With the change of a few fresh ingredients you can constantly be creating new recipes. The basics remain the same.
Rabbit And Bean Paella........................................................20
Chicken, Mushroom And Asparagus Paella......................... 22
Arroz Negro (Black Rice)......................................................24
Spicy Squash, Sage, And Pancetta Paella
With Vermouth And Peanuts...............................................26
Chicken And Capsicum Paella..............................................28
Colours create flavours, flavours create taste. Paella is an addictive food experience indicative of the wonderful, colorful culture of Spain. Simple and full of flavour. Elegant and fun. May you have many paella party experiences.
Prawns, Scallops And Shellfish Paella.................................30
Arroz Con Leche (Milk Pudding)......................................... 32
Que aproveche! (Enjoy)
Gremolata.............................................................................34
Sofrito...................................................................................36
Chicken Stock.......................................................................38
Seafood Stock.......................................................................40
Beef Stock.............................................................................42
Aioli.......................................................................................44
Sangria..................................................................................46
Irene Palmer Dinner Party Plans
www.dinnerpartyplans.com
Truffles Cuisine
www.trufflescuisine.co.nz
Ph: 021 2369422 ©dinnerpartyplans2010
Spanish Paella Party
Spanish Cuisine
Spanish Cuisine Spain’s extensive history, with many different cultures passing through or settling, has influenced Spanish Cuisine extensively. The Phoenicians left a variety of rich sauces, the Greeks introduced olive oil and many others left little bits here and there, all adding to the depth and uniqueness of this fantastic cuisine. The Moors however, stayed the longest, reigning for over 400 years. They impacted Spanish gastronomy so completely, that the Spanish consider their food to be inherently original. Rice, saffron, cinnamon and nutmeg come directly from the Moors. The art of combining certain foods with meat and fish such as fruits and nuts was learned from the Moors and Gazpacho soup we can thank the Moors for. In fact, the Spanish word for rice - arroz bears evidence of the grain’s history as it comes from the Arabic al arruz. Thirteen centuries later, the Spanish have become the world’s second largest producer of rice. It’s no surprise that Spanish rice is such a fixture in the Spanish diet!
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History Of Paella
History Of Paella Ask 10 Spaniards where the dish ‘Paella’ originated from and you will get 10 different answers. However, everyone seems to agree on these points. • The Paella originated north of Valencia on the Mediterranean coast of Spain. • The Paella was originally a poor man’s food, whether farmer or sailor. • The typical poor man used everything at his fingertips to create his Paella and everything is good. • The Paella was traditionally cooked outside over an open fire. • The word Paella is from the Latin patella (or pan). It is written that in 1840, a Valencia newspaper referred to “Paella” as the food as well as the pan, and since that day the word has two distinct meanings: the actual rice dish, and the pan it is cooked in. • The first ‘true’ Paella was created in an orchard in the 18th Century on Lake Albufera outside of Valencia. • The Valencia word for pan is paellera. There are thousands of paella varieties, but I am often told there are only two ‘true’ paellas. The first is the Paella Valenciano, made with Spanish rice, chicken, rabbit, tomatoes, sweet pepper, green beans, olive oil, saffron, and sometimes artichokes and peas. The second is Paella Marinera, made with rice, mussels, calamari, shrimp, langostini, clams, garlic, olive oil, tomatoes, saffron, and any other shellfish. It is not hard to figure the ingredients were decided on from location and therefore occupation, farm worker or sailor.
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Chef’s Tips On How To Make Great Paella
Chef’s Tips On How To Make Great Paella The Rice: The rice needs to be a medium, rounded grain that absorbs the liquid well and stays firm when cooked. Spanish rice is traditionally best for Paella. If you want to make risotto use Italian rice. • Good Paella rice brands: Bomba, Valenciano, Goya, Calasparra, La Preferida. • You may have to hunt through some of the more expensive delicatessens to find some of these brands but I assure you, good Spanish rice is available worldwide. • Arborio, the Italian rice, is an acceptable substitute but Asian long grain rice is not.
The Pan: The pan must be big enough to hold the quantity of rice you are cooking. The Valencians, the world’s paella masters, say the cooked rice should only be as thick as one finger. The key is to maximize the amount of rice touching the bottom of the pan because that’s where the heat and flavour lies. True paella pans DO NOT HAVE LIDS.
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Chef’s Tips On How To Make Great Paella
The Heat Source:
The Stock:
The heat needs to diffuse across the bottom of the pan evenly. If the heat source is too small for your pan, the rice will cook unevenly due to the edges being colder than the middle. If you don’t have a burner that is large enough you may need to look at using a wood fired oven or your BBQ burners or buy a paella burner.
Various recipes for good homemade stock are included in this book. If you don’t have time to make your own, ensure the product you buy tastes good. This is what flavours your rice!
The Sofrito: Possibly the most important detail is how to make a good sofrito. Get this right and everything else follows smoothly. I have supplied the most commonly used recipe in this book based on tomato, onion, and garlic. However, I have seen Spanish chefs add anchovy, basil, pimento, nora and various other fresh herbs including truffle. No matter what flavours you use, the sofrito is a reduction. It needs to be cooked slowly to a paste with all water being evaporated.
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Paella Pitfalls: Don’t overload the pan. The rice needs to cook evenly. Don’t suffocate the rice with too many ingredients. Rememberthe star is THE RICE, not the ingredients. Do not add too much liquid at once. Add in batches and let it absorb. Remember, Paella is dryish, Risotto is creamy. Do not add too many flavours. You will over power your taste buds.
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Increasing The Recipe For Larger Numbers
Increasing The Recipe For Larger Numbers The paella recipes featured in this book are written for 34-38cm pans which serve between 4-6 people. If you wish to cook for larger groups you will need a larger pan or more than one pan. If you’re cooking in a larger pan, you will need to increase the ingredients accordingly. This isn’t an exact science.
Here are some tips to get you started: • ½ cup uncooked rice per person. • For every 1 cup of rice, use 2 cups of liquid. • Some brands of rice require more liquid so be prepared to add to the recipe • Do not increase the oil proportionately. It doesn’t scale up like the other ingredients. For the sautéing, you need enough to coat the bottom of the pan or the ingredients only. • Saffron is a strong herb and a small amount flavours a large mass of liquid. Taste your stock to see if more is needed. Keep the flavours subtle and use less rather than more. • The pan gets wider rather than deeper. The meat/seafood/ vegetable decoration can be scaled up to a certain degree, but be careful with the body of the rice. You do not want to suffocate the rice with too much filling. • For every 1 cup of rice added, add ½ the equivalent quantity of meat and seafood.
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To Modify Dinner Party Plan Recipes For Larger Pans: 42cm pan, multiply the recipe by 1¼ 46cm pan, multiply the recipe amounts by 1½ 56cm pan, multiply the recipe amounts by 2 66cm pan, multiply the recipe amounts by 3 80cm pan, multiply the recipe amounts by 5
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Choosing The Right Paella Pan Outdoor Gas Burner: is restricted to the size the flame extends when the gas is covered.
Choosing The Right Paella Pan There are 3 things to consider when purchasing a paella pan.
1. Number Of People: It makes sense that the pan is directly related to the quantity of food you wish to cook. Here’s a guide to help narrow your choices.
2. Menu: Are you serving other food as well as paella? If so this will affect how much people eat. Essentially you will not be cooking a main dish paella but a buffet paella if you have other food available and hence require smaller quantities and a smaller pan.
PAN SIZE
NUMBERS
20 cm (8”)
Tapas
24 cm (9.5”)
1 person
26 cm (10”)
2-3 persons
32 cm (13”)
3-5 persons
34 cm (14”)
4-6 persons
38 cm (15”)
5-8 persons
40 cm (16”)
6-9 persons
46 cm (18”)
8-12 persons
50 cm (20”)
15-20 persons
60 cm (24”)
20-30 persons
70 cm (28”)
25-40 persons
80 cm (32”)
40-50 persons
Choose the largest size pan to work for your heat source or buy two pans. For example, maybe you’re having a dinner party for 12 people next week, but mostly you’ll be cooking for just four or six people. Remember, the larger the pan, the thinner the rice, the more flavour the rice has, the quicker the dish cooks.
3. Source Of Heat: Oven: -the size of your oven will dictate the size of your pans. Cook top: -the average home cook top (stove top) cannot handle more than 50cm (20”)
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How To Care For Your Pan
How To Care For Your Pan Carbon Steel:
Prior to using, the pan needs to be washed in hot soapy water to remove the anti-rust coating they are sold with. The pan must be dried thoroughly each time it is used or it will rust. I place mine in a hot oven for 5 minutes, cool then lightly coat the inside with a bit of vegetable oil. Wipe clean with a paper towel before using again. If you want to soak your pan to get rid of the paella crust that’s ok as long as the pan has water in it. To get rid of any rust that does form just scrub with steel wool before using.
Enamel:
These pans are so easy to clean, store and care for. Just wash, dry and store as you would a glass dish. If you need to remove stubborn stuff just soak overnight and wipe off rather than use an abrasive, as steel wool will scratch.
Stainless Steel:
These pans are made from a relatively thin one-ply material. They heat and cool quickly. This is a good thing for making paella, but be aware that you shouldn’t set an empty stainless pan over direct heat. It will warp.
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Rabbit And Bean Paella Ingredients:
Rabbit And Bean Paella
{
Serves: 4 – 6 people Pan: 14” / 34 cm Preparation Time: 30 minutes Cooking Time: 30 – 40 minutes
1 – 2 rabbit, chopped into 8 pieces per animal 175 gram fresh large white lima beans or similar 3 cups of Spanish rice 2 tablespoon olive oil 1 cup of Sofrito 200 gram wide green bean 1 level teaspoon of saffron 8 cups of chicken stock salt to taste
Method:
1. Heat the oil. 2. Lightly salt the rabbit and sauté until lightly browned. 3. Add the lima beans and tomatoes and cook them together with the meat. 4. Add the sofrito and immediately add the stock until it is almost to the top of the paella pans edge. 5. Simmer altogether for 20 minutes until the rabbit and beans are tender. Do not cover the pan. 6. Taste the stock and add salt and pepper if needed. Add the rice. Stir altogether. 7. Bring the stock to nearly boiling point then turn down to simmer. Do not stir again after this point. 8. De-string the green beans and place them decoratively on the top of the dish. 9. It will take about 20 minutes for the rice to cook. All the broth should be absorbed when finished.
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10. Take the paella off the heat, cover and let stand for approximately 10 minutes. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture. For a fantastic table presentation, small wedges of lemon can decorate the border and branches of aromatic herbs in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paella pans! Or serve onto plates if this is more comfortable for you.
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Chicken, Mushroom And Asparagus Paella
{
Chicken, Mushroom And Asparagus Paella
Serves: 4 persons Pan: 14” / 34 cm Preparation Time: 30 minutes Cooking Time: 20 – 30 minutes
Ingredients:
2 chicken breasts cut into large chunks 4 chicken thighs skinned, boned and chopped in half 300gr prosciutto roughly chopped 2 tablespoons crushed almonds 1 bay leaf 3 whole tomatoes, skinned and cut into wedges* 2 tablespoons finely chopped parsley 4 threads of saffron 5 cloves garlic crushed 2 medium red onions finely chopped 200gr mushrooms finely sliced 16 whole fresh asparagus with the tough end removed 1 red capsicum de-seeded and finely sliced 8 snow peas tailed 1 cup white wine 3 cups chicken stock 4 tablespoons extra virgin olive oil 2 cups rice
Method: 1.
2. 3. 4. 5.
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Toast the saffron carefully in a dry skillet, tossing all the time. Place in a mortar. Toast the garlic. Place in the mortar. Add the parsley, almonds and ½ the white wine to the mortar. Grind all to a smooth paste. Set aside. In the paella pan heat the oil and sauté the onion, bay leaf and prosciutto until the onion is soft. Add the wine, mortar mixture, chicken and 1 cup of stock. Bring to the boil.
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6. Add the rice and simmer for 5 minutes stirring occasionally. 7. Pour in the rest of the stock. 8. Add the tomatoes, mushrooms, capsicum, snow peas and asparagus. Arrange decoratively. Do not stir after this point. 9. Bring the mixture gently up to a simmer and cook until the rice is al dente and the liquid is absorbed.
To Serve:
10. Cut the lemon into wedges. Place around the rim of the paella pan. 11. Place the pan on heat mats in the centre of the table. 12. Place serving plates and napkins around the pan for guests to help themselves. *See www.dinnerpartyplans.com/blog for tips
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Arroz Negro (Black Rice)
Arroz Negro (Black Rice)
{
Serves: 4 persons Pan: 14” / 34 cm Preparation Time: 20 minutes Cooking Time: 30 – 40 minutes
This wonderful dish is best made with whole fresh squid from the fish markets. See www.dinnerpartyplans.com/blog for tips on how to clean.
Ingredients:
4 squid tubes cut into rings 200gr squid tentacles 12 fresh mussels, cleaned and de-bearded 12 LG green prawn, shell on 6 threads saffron 2 tbsp extra virgin olive oil 500gr sweet green peppers 2 white onions cut into 1/2 “ cubes 8 cloves garlic 2 cups Spanish rice 4 tbsp squid ink 1 tsp lemon juice 4 cups seafood stock 1 tbsp sweet paprika 1 tsp salt 2 lemons cut into wedges 200 ml aioli
Method: 1. 2. 3. 4. 5. 6. 7.
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Toast the saffron in a dry pan. Crush and leave to one side. Pour the oil into the paella pan, heat over a medium heat. Add the peppers and onions, sauté for 1 minute. Remove. Sauté the garlic. Remove. Put the rice in the pan and sauté until golden. Add the paprika and saffron. Pour in 2 cups of the seafood stock, the lemon juice and the squid ink. Simmer for 5 minutes.
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8. Add the saffron, salt, peppers, onion, garlic, paprika and simmer uncovered for a further 15 minutes 9. Add the last 2 cups of seafood stock, 8 prawns, squid rings and 8 mussels. 10. Stir thoroughly so that the rice and seafood is well combined. 11. Do not stir again. Decorate the top with the last 4 prawns and mussels.. 12. Simmer until the rice is al dente. If the rice catches on the bottom that’s ok. The rice crust is yummy also. The rice should be moist with no liquid in the bottom. 13. Remove the pan from the heat and leave covered for 5 minutes for the flavours to mature. 14. Place the lemon wedges on top of the paella when serving. 15. Serve with the aioli as a side dish. 1 teaspoon of aioli mixed with the rice is delicious.
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Spicy Squash, Sage, And Pancetta Paella With Vermouth And Peanuts
{
Spicy Squash, Sage, And Pancetta Paella With Vermouth And Peanuts
Serves: 4 – 6 persons Pan: 14” / 34 cm Preparation Time: 30 minutes Cooking Time: 20 – 30 minutes
Ingredients:
1 butternut squash, peeled, de-seeded and cut into 1” chunks 12 slices of pancetta or thick sliced bacon 250gr diced ham 1 tablespoon coriander seeds, lightly toasted until you can smell their aroma, then crushed 2 small chilies, de-seeded and finely cut 1 teaspoon of smokey paprika A handful of sage leaves, finely chopped 2 cloves garlic finely chopped 3 cups Spanish rice 2 tablespoons Olive oil 1 red onion finely chopped 4 cups chicken stock or vegetable stock 2 cups dry vermouth or white wine 100 gram peanuts, lightly roasted 120 gram of grated parmesan for the table.
Method:
1. Preheat the oven to 180°C / 360°F 2. Put the squash in an oiled, large, flat pan and lay the pancetta or bacon over the top. Place in the oven. 3. When the pancetta is crispy remove it from the oven and leave to one side. Use this to decorate your paella at the finish. Leave the squash stand in the pan until the rice is ready to receive it.
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4. Bash the coriander seeds, chilli, paprika, sage leaves and garlic in a mortar and pestle, with some of the wine, until a paste is formed. 5. Place the oil in your paella pan, heat and add your rice and onions. Lightly brown the rice, then add the rest of the wine. It will smell fantastic. Any harsh flavours from the alcohol will evaporate off. 6. Add your stock and bring gently to the boil. 7. Add your paste ingredients from the mortar, the ham and the squash. Mix well. 8. Bring to the boil and turn down immediately. Simmer until the rice is cooked. Do not stir again. 9. Cover the pan and leave sit for 10 minutes for the flavour to develop fully. 10. Serve with the crispy pancetta layered on top and parmesan available as a seasoning.
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Chicken And Capsicum Paella
Chicken And Capsicum Paella
{
Serves: 4 persons Pan: 14” / 34 cm Preparation Time: 30 minutes Cooking Time: 30 minutes
Ingredients:
8 threads of saffron 2 tablespoons extra virgin olive oil 2 cups rice 1 cup Sofrito 3 cups chicken stock 2 chicken breasts cut into 1”chunks 4 chicken thighs, skinned, boned & halved 400gr Chorizo sliced thickly 2 green capsicum, de-seeded and sliced 2 red capsicum de-seeded and sliced 1 cup white wine ½ cup of Gremolata ½ cup aioli
Method: 1.
2. 3. 4. 5. 6. 7.
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Toast the saffron gently on a dry skillet for 1 – 2 minutes, tossing all the time. When the aroma is released, crumble the saffron with your fingers or crush it in a mortar. Heat the oil in the paella pan, add the rice and brown lightly. Add the Sofrito and sauté together for 3 – 5 minutes. Add the chicken stock, saffron, chicken breasts and thighs. Bring to the boil and simmer for 5 minutes. Turn down and simmer on low until most of the liquid has been absorbed, stirring often. Add the capsicum, chorizo and white wine and mix into the rice well.
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8. Simmer until the rice is al dente (tiny white dot in the center) and all the liquid has been absorbed.
To Serve:
9. Cut the lemon into wedges and place around the rim of the paella pan. 10. Place the pan on heat mats in the centre of the table. 11. Place serving plates or bowls and napkins around the pan for guests to help themselves directly from the pan. 12. Serve with the Gremolata and aioli as a side dish.
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Prawns, Scallops And Shellfish Paella
{
Prawns, Scallops And Shellfish Paella
Serves: 4 persons Pan: 14” / 34 cm Preparation Time: 30 minutes Cooking Time: 20 – 30 minutes
Ingredients:
Pinch saffron threads 2 tablespoons extra virgin olive oil 2 cups medium grain rice 450ml (16oz) of Sofrito. 4 cups seafood broth 4 whole large prawns, or langoustine, uncooked and unpeeled 4 whole raw scallops 4 calamari tubes pineapple cut* 8 cockles, scrubbed 4 mussels, scrubbed Pinch salt 2 lemons cut into wedges 250ml aioli
Method: 1.
2. 3. 4. 5. 6.
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Toast the saffron gently on a dry skillet for 1 – 2 minutes, tossing all the time. When the aroma is released crumble the saffron with your fingers or in a mortar. Heat the oil in the paella pan and brown the rice lightly, tossing constantly to ensure evenness. Add the Sofrito and saffron and sauté together for 3 – 5 minutes. Add ½ the stock and bring to the boil. Turn down and simmer on low until most of the liquid has been absorbed. Add the rest of the liquid, the salt and all the seafood. Do not stir
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from this point on. 7. Simmer until the rice is al dente (tiny white dot in the center) and the shellfish has opened. 8. Serve with lemon wedges and Aioli. *See www.dinnerpartyplans.com/blog for tips
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Arroz Con Leche (Milk Pudding)
{
Arroz Con Leche (Milk Pudding)
Serves: 4 people Preparation Time: 5 minutes Cooking Time: 30 minutes
A delicious Spanish rice dessert, arroz con leche literally means rice with milk. A classic item on any Spanish dessert menu.
Ingredients:
2 cups medium grain or pearl rice 2 cups milk ½ cup white sugar ½ stick unsalted frozen butter Zest of ½ lemon 1 cinnamon stick 1-2 tsp ground cinnamon
Method:
1. Preheat the oven to 180°C 2. Bring 3 cups of water to the boil in a large pot. 3. Add the rice. Bring to the boil then reduce the heat and simmer for about 5 minutes. 4. Drain the rice and pour into a large casserole dish or individual, small, oiled baking dishes. 5. Using the same saucepan bring to the boil the milk, sugar, and cinnamon stick, stirring to dissolve the sugar. 6. Remove the cinnamon stick. 7. Stir in the lemon zest and grated butter 8. Pour over the rice in the casserole dish
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9. Bake for 20 minutes until all the milk is absorbed and the rice is creamy. 10. Arroz con leche can be served warm or cold. 11. In the region of Asturias in Northern Spain, this dish is served with caramelized sugar on top. Liberally sprinkle brown sugar on top then place under the broiler for a few minutes until the sugar is caramelized and golden brown. 12. If you don’t want to be bothered with caramelizing sugar, sprinkle the top with cinnamon.
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Gremolata
Gremolata
{
Preparation Time: 5 minutes
Traditionally, gremolata is an addition to Osso Bucco (braised veal shanks). It is best made fresh as it doesn’t keep for more than a day. Make it an hour before using to ensure the flavours meld. Gremolata will transform grilled fish, chicken or meat. Stir it into paella, risotto, spaghetti with olive oil, couscous, buttered new potatoes, broad beans, or anything else that needs a bit of zing.
Ingredients:
Zest of two large lemons 2 tsp crushed garlic ½ cup. finely chopped parsley 2 tsp. olive oil ½ tsp. salt ¼ tsp. ground black pepper
Method: 1.
Thoroughly combine all ingredients in a small bowl, cover with plastic, and refrigerate for an hour. 2. This makes ½ cup.
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Sofrito
Sofrito Sofrito is a sauce common to all the countries bordering the Mediterranean Sea. In the Spanish culture, it is used as the base for many dishes, including Paella.
Ingredients:
2 tablespoons extra virgin olive oil 1 onion peeled and finely chopped 16oz (425gr) can chopped tomatoes or 8 fresh tomatoes ½ teaspoon smoked sweet pimento/paprika 1 teaspoon crushed garlic
Method: 1.
On a medium heat, using a tablespoon of the oil, sautĂŠ the onion and garlic until the onion softens, about 5 min. 2. If using fresh tomatoes, peel off the skin and chop finely.* 3. Add the tomato, pimento and season with salt. 4. Cook, stirring often, until the liquid has evaporated and the mixture has caramelized and darkened. It should be a thick, chunky paste consistency. 15 to 20 min. This recipe makes approximately 1 cup of Sofrito. *See www.dinnerpartyplans.com/blog for tips
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Chicken Stock Ingredients:
Chicken Stock
{
Preparation Time: 10 minutes Cooking Time: 4 – 5 hours
1 chicken minus the breasts. Freeze the breasts for another dish at another time 4 carrots roughly chopped. Leave skins on 4 onions roughly chopped 4 celery stalks roughly chopped. 1 tablespoon whole black peppercorns. Do not use powder. Stalks of parsley if available
Method:
1. Put all the ingredients together in a large pot with 8L of water. 2. Bring to the boil then simmer for 2 hours with the lid on. 3. Take the lid off & simmer for another 2 – 3 hours, depending on how much time you have. 4. Strain through a colander or sieve. Keep the stock & throw the rest out. 5. Put the stock into 1L containers and freeze. 6. Makes approximately 4L.
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Seafood Stock Ingredients:
Seafood Stock
{
Preparation Time: 10 minutes Cooking Time: 4 – 5 hours
2kg fish back bones and/or heads with gills and viscera removed 2kg shellfish shells, shrimp or prawn shells, crayfish shells if available. 2 onions, peeled and roughly chopped 2 carrots cleaned and roughly chopped (don’t peel) 2 cloves of garlic peeled and roughly chopped Skins and juice of 2 lemons roughly chopped As many Parsley stems as you have 12 cups of roughly chopped Celery including leaves 4 bay leaves 8L of cold water
Method:
1. Put all the ingredients together in a large pot with 8L of water. 2. Bring to the boil then simmer for 2 hours with the lid on. 3. Take the lid off & simmer for another 2 – 3 hours, depending on how much time you have. 4. Strain through a colander or sieve. Keep the stock & throw the rest out. 5. Put the stock into 1L containers and freeze. 6. Makes approximately 4L.
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Beef Stock Ingredients:
Beef Stock
{
Preparation Time: 10 minutes Cooking Time: 4 hours
10 kg Beef Bones* 8 whole carrots unpeeled but well washed and roughly chopped 6 white onions roughly chopped ½ bunch of celery washed and chopped 1 tablesp black peppercorns roasted parsley stalks if available 2 tablesp tomato puree 1 teasp palm sugar crushed* 1 tbsp olive oil
Method: 1.
2. 3. 4. 5. 6. 7.
Put the first 5 ingredients in a roasting dish and roast at 190°C/ 380°F for 1 hour until the vegetables are caramelizing. Add 1 L of hot water and bring to the boil, in the oven, for 10minutes to get all the juices off the bottom of the pan. In a large stockpot, heat the olive oil & fry the tomato paste and palm sugar together, watching closely. It takes seconds to catch on the bottom. Add 8 L of water, the parsley stalks and all the roasted ingredients. Bring to the boil and simmer for 4 hours with the lid off. Strain and put the stock into 1L containers and freeze. Makes approximately 4L.
*See www.dinnerpartyplans.com/blog for tips
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Aioli Ingredients:
Aioli
{
Preparation Time: 15 minutes Makes approximately 400ml or 1 cup.
2 large egg yolks 6 cloves garlic minced ½ cup olive oil (not extra virgin. 3pressing or lower) ½ cup of grape seed oil 1 teaspoon fresh lemon juice ¼ teaspoon salt ¼ teaspoon white pepper
Method: 1.
In a food processor or using a hand whisk, beat together the eggs and garlic until the mixture thickens and gets pale. 2. Add the salt and pepper 3. Beat in the oils by drops. This must be done very slowly to start with. As the mixture thickens increase the speed steadily. If using a food processor use the food chute and pour the oils in a slow, steady stream. 4. Add the lemon juice, taste for seasonings and mix thoroughly. This sauce will keep for 2 – 3 days in a jar in the fridge.
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Sangria
Sangria
{
Preparation Time: 5 minutes Ruby Sangria – serves : 5 glasses
Sangria is a delicious Spanish “punch”, traditionally made from the wines leftover from the night before. One of the beauties of Sangria is the variety of different ingredients that can be used. Enjoy! Ruby Sangria – serves: 5 glasses
Bottle of red wine 50ml brandy 2 cups cranberry juice 5 strawberries 1 Lemon cut into wedges 1 Orange cut into wedges 1 Tbsp sugar syrup (see www.dinnerpartyplans.com for bonus recipes)
Golden Sangria – serves: 5 glasses
Bottle of white wine 50ml vodka 2 cups orange juice 1 Lemon cut into wedges 1 Orange cut into wedges 1 Tbsp sugar syrup (see www.dinnerpartyplans.com for bonus recipes)
Strawberries sliced 100ml cointreau 100ml peach schnapps
Tuity Fruity Sangria – serves: 12 glasses
2 x Bottle of white wine 2 cups lemonade 1 cup ginger ale 1 Lemon cut into wedges 1 Orange cut into wedges 1 Tbsp sugar syrup (see www.dinnerpartyplans.com for bonus recipes) 1 apple sliced ½ pineapple slice
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Method: 1.
Pour the wine into the pitcher and squeeze the juice from the lemon and orange wedges into the wine. 2. Toss in the fruit wedges (leaving out seeds if possible) 3. Add the sugar and all other ingredients. 4. Serve chilled over lots of ice.
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