E AT & DR INK | F E AT UR E
QUARANTINE COOKING
Cabin Fever Never Tasted So Good By Cristina Ng
With cabin fever setting in last month – assuming we don’t go back into self-isolation in March.., we decided one way to put the time to good use was to up our kitchen game. After initial concerns that food and water supplies might start running low due to the coronavirus situation, we found a good number of options. All that was left was to reach out to some friends in the F&B community for some recipe ideas to add some variety during this trying time.
6 4 s e v r Se
Pulpo a Feira This recipe is one of Chef Pol Garcia’s signature dishes at La Maruja in Shanghai. He makes this Northern Spain specialty using A Pulpeira octopus leg that is steamed in its own liquid from The Good Food People, a food platform that delivers nationwide. You can purchase the octopus on its own or get the chef-curated kit, which includes a paired bottle of Patas Arriba Albariño white wine and spicy smoked paprika.
52 | GBA | MARCH 2020 | WWW.THATSMAGS.COM
Ingredients: • 1 pack of octopus leg, reserve the liquid • 2 cups of water • 1/2 tsp sea salt flakes • 250g chopped parboiled potatoes • 20ml extra virgin olive oil • 1/2 tsp spicy smoked paprika • chopped parsley • coriander micro herbs (feel free to skip this if it’s hard to find )
Method: 1. Heat olive oil in a pan and add the potatoes. Add a pinch of salt and stir occasionally for two minutes. 2. Add the liquid from the octopus bag plus two cups of water to cover the potatoes. Bring to a boil. 3. Blend the potatoes into a cream. 4. Heat more olive oil in a clean pan and sear the octopus legs quickly over high heat. Slice into 2-3 centimeter pieces. 5. Pour the potato cream on a big plate and sprinkle with spicy smoked paprika. Drizzle with olive oil. Add sea salt flakes and herbs. Serve while warm.
Serves
6
Chorizo Butter Bean Stew Both the butter beans and chorizo needed for this recipe are available from The Good Food People. Ingredients: • 2 tbsp of olive oil • 150g of chorizo, casings removed • 1 onion finely chopped • 2 carrots finely chopped • 2 stalks of finely chopped celery • 3 tbsp tomato paste • 1 cube of veggie bullion plus 2 1/2 cups of water or 2 1/2 cups of vegetable stock • 2 x 400g cans of tomatoes • 2 x 325g jars of butter beans • Chopped parsley
Method: 1. Heat olive oil in a medium stockpot over medium heat. Add chorizo and saute until paprika oil starts to come out of the sausage. 2. Add chopped vegetables and cook three to five minutes until softened. 3. Stir in the tomato paste, vegetable stock, butter beans and canned tomatoes. Bring to a boil, then simmer until liquid reduces to desired consistency. 4. Garnish with parsley. Serve over boiled potatoes, pasta or with crusty bread. Scan the QR code below to go directly to the Good Food People WeChat store.
