Tag Archive: onion


So busy

Stupid deadlines

Family gatherings

All combine and result in me not doing too much interesting cooking really

So here is another dish from the dinner party from a while ago.

My friend Tania (http://thebadjogger.com/) was here for the dinner party and she is Portuguese – so obviously we made the classic Spanish dish of patatas bravas. The interwebz is awash with recipes for this tapas dish, but this happens to be the one we used. They differ somewhat, but apparently in Spain each place has a slightly different version anyway. So you can’t actually be wrong.

The recipe makes more sauce than you need and trust me, you will be glad. We ate it on pretty much everything for two days and were sad when it was finished.

So – you need:

500g potatoes, unpeeled and chopped into chunks or wedges

I big onion, sliced. I thought they meant chopped but they meant sliced – the slices are delicious

2 gloves or garlic, or, if you are like me and think 2 cloves of garlic are not worth getting garlicky fingers for, four cloves

1 or 2 chillis chopped small. Pips in or out depending on how butch your taste buds are. Mine are big girls so 1 small chill with no pips was enough.

2 bay leaves

4 tomatoes, unpeeled and chopped. The ones we used were big table tomatoes, but not those monster beef ones. You could peel them if you wanted but the skins were completely inoffensive once everything was cooked.

Tomato puree – if I had a jar or that squeezey tube you get I’d have used about a tablespoon. I had a small tin and I never remember to use the left overs so I put it all in

1 glass white wine. This is for the food – drink the rest of the bottle

Soya sauce – according to taste really. We probably used about a tot.

2 heaped tablespoons of sugar

1 heaped tablespoon of mayo

Olive oil for cooking

Parsley to make pretty

You do:

Par boil the potatoes. I read somewhere that to get even cooked potatoes you should put them in cold water and then allow the water to heat around them. We did that and then let them boil for about 6 minutes or so. You don’t want them cooked through. Drain them, put them on a baking tray, sprinkle with olive oil and put in a 180-ish oven for about 40 minutes.

Fry the sliced onions, garlic and bay leaf til the onion is soft. Then add the soya sauce, sugar, wine, tomato puree and chill and stir until the sugar is dissolved.

Add the tomatoes and let it simmer over a low heat for about 20 minutes.

When the potatoes are ready and the sauce is bubbling away, season the sauce with a little salt and pepper if needed – do taste it first cos of the soya sauce. Dish the potatoes up, pour the sauce over the top and add a dollop of mayo and a sprinkle of parsley.

Serve with napkins

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risotto

I am home for a few days before dashing off again. Sigh – travel for work is so not fun. I worked out I have spent 2 of the last 7 weeks at home. Not sure why I even bother to pay rent here.

I came home to a largely food-free zone so I had to make dinner from what was in the cupboard. And lurking there was a box of Arborio rice.

Risotto has always seemed like something real cooks, or grownups, can make. Seeing as I am neither I have never tried to make it. But we needed to eat and it was in the larder – so off I went.

I found a recipe for butternut risotto and used that as a starting point. The bf is a great fan of beetroot so I decided to include that too. He is also tired of meatless meals so some chorizo was included. So I made roasted beetroot and butternut risotto with chorizo.

I stared by chopping the beets and butternut and roasting them. Beetroot takes forever to roast so I nuked the bits first to par cook them. They then went into the oven with the butternut seasoned and oiled, and left to cook til caramelised.

When the veggies were almost cooked I chopped and sautéed an onion in olive oil with some garlic. I also put a pot of stock on to heat – the recipe called for less than half the liquid I used in the end –  so I don’t really know how much I used.

Into the frying onion went the chopped chorizo and the rice. Stirring continued until the rice was all coated in the olive oil and in went a good glass of white wine. As soon as that was cooked away I stared the stock – stir – stock process that is risotto. It took about half an hour or so.

When the rice was creamy and soft I served with grated parmesan and the roasted veggies.

The only problem with risotto is that it is so filling there is never space for seconds.

I shall be exploring risottos for sure – the perfect autumn meal (even if very hard to photograph).