Jambalaya

It has been a while since my last post and I am sorry for neglecting my blogging duties. To make up for it I am posting a lovely comforting Jambalaya recipe as an antidote for the cupcake binge.

In my absence from the blog I have eaten some yummy food, cooked with some new equipment and had some exciting adventures, so hopefully I will have lots to share with you.

Recently I went to a restaurant and ordered a Jambalaya. It might seem an odd choice to order, but I love jambalaya. However, as much as I love it I somehow have a mental block against cooking it. For some reason it always seems to take a long time or seems a bit faffy, which is why I eat it when I don’t have to cook it.

But wait. This morning I undertook a quest to find an easy and quick Jambalaya recipe (as I am in the need for comfort food but don’t have much time when I get home) and succeeded in finding this one on the BBC Good Food website. I am not too sure how authentic it is, but it sounds yummy and above all, it doesn’t take hours.

Chicken and Shrimp Smokey Jambalaya – BBC GoodFood

Ingredients
1 red chilli
1 tbls of olive oil
2 cloves of garlic
2 bay leaves
Sprig of chopped parsley
1 tsp of cayenne pepper
1tsp of paprika
1 red pepper
1 large onion
2/4 sticks of celery
2 chicken breasts
1 can of chopped tomatoes
3 tbsp of tomato puree
3oz of Chorizo or smoked sausage cut into thin slices
1 cup of Long grain rice
12 shrimp or prawns
1/2 to 1 pint of chicken stock

Method
Dice chilli and prepare the veg and the chicken, slice the sausage into tin slices

Heat oil up in a large none stick pot & add chilli & cook for 1 min

Add the chicken & stir fir in pot for 2 mins

Add the stock & tin of tomatoes and puree and bring to the boil

Add smoked sausage bay leaf, parsley, garlic, cayenne pepper, and paprika (adjust this 2 your liking) then add the veg & cook for 5 mins

When its boiling add the long grained rice and cook until most of the liquid has reduced & the rice is cooked then add the shrimp cook for 3 mins and serve

Tip: Adjust the liquid with stock or water until the rice is cooked and reduced.

Enjoy!

Sarah

P.S. I think this Nigella Flameware pot is ideal for jambalaya. The shape just exudes comfort and I love the idea of cooking in a ceramic casserole.

Stylish Green Pans

Back in December I wrote a blog about GreenPan frying pans. GreenPan are designed to be environmentally friendly and use an alternative non-stick coating called Thermolon that doesn’t contain PTFE.

I really like the idea of GreenPan and am very excited to announce that they have increased their product range to include saucepans, woks and casseroles as we well as the familiar frying and grill pans.

Further still, not only have they increased their range of products, but also their choice of styles too. Whether you want a hard anodised, stainless steel or aluminium pan, there will be something for you - and the ranges cover a variety of price points.

The new ranges are also much more usable and the Stockholm Triply, Vienna Hard Anodised and Vienna Black Aluminium are all suitable for induction hobs. Wonderful!

Take a look, I am sure you will be a convert and suddenly need a new pan set.

Sarah

Tagine-tastic

Everyone seems to have gone tagine crazy recently, and it really does seem to be the new dinner party trend. There are lots of tagines out there and it is important to buy one that will last and can do everything you want it to. The cheaper terracotta ones, are a bargain but they have to be used with a heat diffuser and are known to crack – the age old trick of putting water in the top dimple really does become a necessity.

Here at ChichesterCookshop.co.uk we recommend buying a tagine that is flame proof, such as Nigella’s Flameware or Emile Henry Flame. Both are designed to be used on the hob, in the oven and even in the microwave.

The Emile Henry Flame line is designed for kitchen use, meaning the designers have thought of everything: it is suitable on all hobs as well as being dishwasher safe. Priced slightly cheaper then the Nigella tagine, and available in a variety of colours; the Emile Henry Tagine is the ideal investment to show off on the dinner table.

Sarah

Comforting Cookware and Casseroles

Just in time for cosy autumn stews, Nigella Lawson has launched her new Flameware ceramics range. From Tagines to Marmintouts the gorgeous range of black ceramics are great for cooking and serving. The clever ceramic blend is designed to retain heat making them ideal for buffets.

Unlike other terracotta casseroles, the Flameware range is designed to be used on direct heat from the hob and under the grill, as well the usual places such as the oven. Oh, and should you have any leftovers, the pots can go in the freezer and microwave too.

Have a look at the Living Kitchen Flameware section under Casseroles and Stew Pots in Cookware. I am sure you will fall in love with the range and its cosy appeal.

Sarah