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Mussels with Creamy Sauce

Good morning friends ... this time it looks like the weekend will be noticeably cooler, because since the morning the rain had begun to fall. To create a comfortable family home because they can not go for a walk out, let's make warm dishes, tasty and healthy course is Mussels with creamy sauce.

Here are the materials needed to make 2 servings

Shellfish 1 kg
250 ml white wine
25g butter
1 bay leaf
3 stems of parsley
a few sprigs of thyme
3 tablespoons finely chopped onion
100ml single cream
2 tablespoons chopped parsley

How to cook it is not so difficult that begins with scrubbing mussels with cold water, scraping off any beard or barnacles. Discard damaged or those that do not close completely when tapped against the sink.

After that we Placing mussels in a large pan with wine, butter, bay leaf, parsley stems, thyme and shallots. Wait until the boil and cook for 4-5 minutes or until the mussels have opened. Drain, keeping the cooking liquor, and discard mussels that have not opened. Remove the stalks of parsley and bay leaves.

The last we can present to the bowl to taste, then set up a pan for cooking liquid to a boil and thickens, then pour in the cream and add the chopped parsley and simmer until thickened again, once considered quite mature, pour over the mussels and serve while warm to our beloved family.

Have a great weekend, and congratulations cooking J

(original post from http://jonoandjules.com)

Courgette Carbonara Food

Good night ... a long time ago we did not have time to write something on the blog because of overcrowding. But this time we will take the time to share one of the recipes are quite simple but tasty namely Courgette Carbonara.

The following materials required to make Courgette Carbonara:

6 green and yellow courgettes
500 grams of pasta panne
4 large egg yolks
100ml double cream
2 large handfuls of grated parmesan cheese
Olive oil to taste
12 thick slices of pancetta or bacon stripes

How to make it not so difficult that bacon slices cut into lardons chunky, then enter in a large pot of boiling water

Cikini sides and cut lengthwise, but if Cikini used small form you can slice finely, then cook pane according to the instructions in the package.

While the pasta cooks, place the egg yolks into a bowl and add the cream and half the parmesan, mix with a fork lightly, then set aside

Furthermore, heat a large skillet, add a splash of olive oil and fry the pancetta / bacon until dark brown and crisp. Add the sliced courgette and grind and mix the black pepper, and add the thyme leaves, stir well to ensure courgettes bacony coated with oil, then fry while in the back and forth until soft.

Then drain pasta and reserve the cooking water, immediately toss the pasta to the pan courgette, then took this from the heat and add a ladleful of water pasta and saur cream, then stir until evenly distributed along quickly but using fire being

Finally add the rest of the parmesan and a little cooking water is needed, to provide a smooth sauce, and serve hot.

happy cooking J

Original Post : http://jonoandjules.com

Italian Panforte

Good morning ... in the summer time it seems like we need to make a tasty meal for your beloved family snacks. On this occasion we will provide enough food recipes tongue teasing us that Panforte. The food that we can make this one with a small enough size, because panforte menggandung sufficiently high energies. Moreover, if we add grains in it, panforte will further expand nutrition. Here are the ingredients and how to make panforte.

Materials to make 20 servings

100 grams of hazelnuts
100 grams of almonds
50 grams of sunflower seeds
50 grams of pine nuts
200 grams of mixed fruits
2 teaspoon of cinnamon powder
½ teaspoon nutmeg
½ teaspoon ground cloves
125 grams of wheat flour
150 grams of pure honey
150 grams of brown sugar

Before starting to make, there are some materials that should be processed first is briefly roasted sunflower seeds, to slightly crunchy and roasted pine nuts also to taste more delicious. Then we started making panforte in the following ways:

Cover a baking tray and side sections with a medium-size, rectangular or months with baking paper
Bake for approximately 10-15 minutes hazelnuts, almonds and sunflower seeds that have been coarsely ground
Combine with candied dried fruit that consists of raisins, sultanas, and sukade, cinnamon, nutmeg, cloves, and wheat
Heat the honey and sugar in a saucepan until melted, then add the other dry ingredients until evenly distributed. Put into the pan, press and place another baking sheet on top with a pressed gently
After that just baked in the oven with a temperature of approximately 150 C for 30 minutes. Wait until completely cool before we cut it, then can be stored in the refrigerator up to 2 weeks.

happy cooking J

Banana Muffins

Good day ... long I do not share food recipes because it is so busy with work. But this time I will share a recipe that is fairly easy, but the taste is still delicious banana muffins. The food on this one we can make a packed lunch to know just friends to relax over a cup of tea or can we serve with fruit salad so that our children eat it more tasteful.

Here's a recipe to make muffins Banana

200 grams of wheat flour organic
3 teaspoons baking powder
1 ½ teaspoon of cinnamon powder
fresh nutmeg
50 grams of almonds
50 grams of brown sugar
2 bananas
2 eggs
2 tablespoons sunflower oil
125 ml liquid milk
3 tablespoons honey

How to make it easy enough basting oil muffin tins circuitry so that it does not stick when ripe

Combine organic flour with baking powder and cinnamon in a bowl, then add grated nutmeg, almonds, and sugar

After the mash bananas and mix with eggs, oil, milk, and honey. Combine all the bananas and stir until completely fused with the dry ingredients.

Put the muffin batter into the mold and then baked at a temperature of approximately 1900 C, for 25 minutes or wait until the dough is really expanding.

Once cooked, remove and let cool then input into the freezer to be more palatable, but if want to eat in warm conditions also remain good.

happy cooking J

Kebab Turkey with Tomato Souce and Yoghurt

Good morning .... on a sunny day let us cook food that comes from the middle east that Turkish Kebab. Food this one is already very known almost all over the world, because it is quite simple food in a way to make but tastes so delicious.

This time we will make Turkish kebab with meat and sauce of yogurt plus that will increase our appetite.

The following materials Turkish Kebab with tomato sauce and yogurt

2 pitta bread
750g minced beef or lamb
1 medium onion, finely chopped
50g flat-leaf parsley, finely chopped
1 tsp sumac plus additional pinch
500g full-fat natural yogurt
2 tablespoons butter or extra virgin olive oil
2-3 tablespoons pine nuts

Ingredients for tomato sauce:

1 small onion, chopped
Olive oil 2 tbsp extra virgin
2 cloves garlic, minced
1 chili, seeded and chopped

How to make it not so difficult that is peeled and chopped tomatoes, then provide 1-2 tsp sugar to make tomato sauce. First fry the onions in oil until soft. Add the garlic and chili pepper, and stir for a few minutes. Add the tomatoes, season with salt, pepper and sugar, and cook over medium heat for 10 minutes until they soften.

After that we made out of pitta bread, bread until crisp, then broke up into small pieces with your hands. Then the next step make kofte kebab. Mince season with salt and pepper, and use your hands to work into a soft dough. Add the onion and parsley and worked into the meat. Shape into a sausage, about 2cm thick and 7cm long. Arrange on a greased sheet of foil on a baking sheet and cook for about 8 minutes under a pre-heated grill, turning once, until well browned but still pink and moist on the inside. Or if you prefer you can grill on the barbecue.

Toasted pitta pieces spread over the bottom of a serving dish and sprinkle on a dash of sumac. Pour the hot tomato sauce over and top with a layer of yoghurt beaten with a fork.

Heat the butter or oil with pine nuts and stir in a teaspoon of sumac. When butter or oil sizzles, sprinkle the whole yoghurt, arrange the meat on top and serve immediately.

Happy cooking J

{Original Post : http://jonoandjules.com/ }

Crab Linguine Food

Good morning ... on a sunny day this morning let's start with cooking delicious and spicy. On this occasion we will cook crab with spicy enough flavor that crab linguine.

Here are the materials that will be used are:

1 fennel bulb
1 clove garlic, finely chopped
1 tablespoon fennel seeds, crushed
2 dried hot chili, crushed
1 lemon, grated zest and squeeze the juice
extra virgin olive oil
400g crab meat
320g linguine

For how to cook is not so difficult that Peel the hard exterior and comes from the fennel. Slicing the ball across the grain is very smooth (use a mandolin if you have one). Backup green peaks.

Heat 2 tablespoons oil in a heavy-based saucepan, add the garlic, fennel seeds, and chili and cook to soften. Add crab, lemon zest, and juice, then season. Stir just to heat the crab through.

Cook linguine in boiling water for 5 minutes, then add the sliced fennel and cook together until al dente. Backup little cooking water when you drain the pasta.

Add drained pasta with crab mixture and stir until well blended. You can add a little cooking water supplied at this stage to loosen if necessary.

Serve with the best olive oil

original post : http://jonoandjules.com/

Hunter Stew

Good morning ... at the beginning of February this let welcomed with a delicious and hearty meal that contains a lot of pepper. This time we will give you one of the recipes are quite easy but does not reduce the taste is Hunter's Stew.

To accompany the food that one is likely to be more delicious when in sandingkan with Tuscan wines, as well as Morisfarms mandriolo of Maremma.

Hunter Stew Recipe for 4 servings

4 tablespoons olive oil
Upset 1kg steak, in large chunks
3 onions, sliced
4 cloves garlic, crushed
2 tablespoons black pepper
2 tsp black pepper
2 bay leaves
250ml red wine
1 x 400g tin tomatoes
1 entire tube of tomato puree

How to cook is not so difficult that is to prepare a large pot with a tight fitting lid, heat the olive oil and brown beef well.

Season with plenty of salt, then add the onion, garlic, and pepper and cook for 5-10 minutes, or until the onion is soft and reduced.

Add remaining ingredients, cover with a lid and cook very gently for about 2 hours, stirring regularly.

Check the seasoning after 90 minutes and add a little water if necessary. If too liquid you can remove the lid for the last 20-30 minutes. Allow to cool slightly before serving with potatoes or polenta.

Happy Cooking J

{Original Post : http://jonoandjules.com}

Dried Porcini with Tomato Penne

Good morning ... in a pretty cold this morning, it seems to be very good when we cook in order to warm us up. On this occasion we will provide a fairly simple recipe but do not diminish the taste of this dish is so delicious.

In addition, belonging to the cuisine is simple and short menu is packed with full of flavor and style. We also provide a separate recipe for the manufacture of tomato sauce.

Wine suggestion: earthy, medium-bodied red wine works well with this and we went back to an old favorite, very smooth Selvapiana Chianti Rufina which are pure elegance in a glass. Really smooth and supple tannins make sing with freshness that add depth to the food.

Penne, tomato and dried porcini

320g penne
40g dried porcini
2 cloves garlic, thinly sliced
1 tbsp flat leaf parsley, chopped
50g Parmesan, grated
5 tablespoons tomato sauce (see below)
100g unsalted butter
extra virgin olive oil

How to cook it is also quite easy, namely Soak porcini in 200ml boiling water for 10 minutes.

Drain the porcini, trying liquid through muslin or paper towels, reserving the water. Rinse and chop the porcini.

In heavy saucepan unbelievable, melt the butter and add the garlic. Add porcini and fry until soft. Add a little liquid and simmer until absorbed porcini. Stir in parsley. Add tomato sauce and season.

Cook the penne in plenty of boiling salted water until al dente. Drain and stir into pasta sauce.

Drizzle with olive oil and serve with Parmesan

Tomato sauce

2 cloves garlic, sliced
1 tablespoon olive oil
2 x 400g canned tomatoes

Ways of making tomato sauce is thick Heat oil in a frying pan and fry the garlic believed until soft but not colored. Add the tomatoes and season. Cook over medium heat for 20-30 minutes or until the sauce is very thick and the oil comes to the top.

Happy cooking J

(original post : http://jonoandjules.com/2015/01/05/dired-porcini-tomato-penne/ )

Salmon Tartare With Lemon

Good morning ..... been a long time it did not update this blog, because it is too busy with other affairs. On this occasion we will provide one of the recipes that are so mengguah appetite of our family that is Salmon Tartare with lemon.

Salmon was no doubt return delights and nutritional value in it so many types of food that can be created with the main ingredient of this salmon. And here are some materials that can be used to create Tarter Salmon with Lemon

Salmon tartare with lemon

1 red onion, diced
2 lemons, juiced 1 and 1 diced
400g skinless salmon fillets
200g smoked salmon
2 tablespoons chopped dill
2 tbsp small capers
1 tbsp Dijon mustard
1 tbsp creme fraiche
olive oil
melba toast,

How to make it not so difficult that is input to the red onion in lemon juice and let it soak.

Cut the salmon into small cubes and finely chop the smoked salmon. Put all the fish into a bowl, add the dill, capers, mustard, creme fraiche, 1 tablespoon olive oil and onion and juice. Fold together gently and season with salt and black pepper and serve in rotation with melba toast and a drizzle of olive oil.

Happy cooking J

Wasabi Salmon with Cucumber Salad

Good morning ... it looks like the rainy season has arrived, as of yesterday morning it was raining so thick. Well in this cold atmosphere will be more enjoyable if we were good while cooking. Sambi let's wait for the afternoon to cook salmon with wasabi plus cucumber salad.

Here resepenya for 2 servings

2 salmon filets, c. 125g each
1 tablespoon wasabi paste
half a cucumber
1 small red chilli, cut into rings
2 tbsp rice wine vinegar
1 tsp sugar gold
1 teaspoon salt
2 tsp poppyseeds

How to make it not so hard, which is steamed rice to serve

Rub salmon all over with a tiny bit of oil and then the wasabi paste.

Split the cucumber in half lengthwise and remove the seeds. Large diagonal cut into pieces and put into a bowl. Add chili, rice vinegar, salt, sugar, poppyseeds and a little pepper. Stir until the salt and sugar have dissolved. There will be plenty of fluids but do not worry and do not be tempted to leave the salt as it is very important for heat,, salty, sweet and sour balance.

Preheat grill and grill the fish for 5-6 minutes or until nice color turned over and just cooked (no need to turn it over).

After that, serve with cucumber salad and rice. Good salad dressing drizzled over the fish as well.

Happy cooking J

(original post www.jonoandjules.com)

Halloween Pumpkin Pie

Halloween is comiingggg !!! Halloween in some countries are moments menggemberikan. With a huge variety of creepy costumes and makeup, there are also foods that must exist at the time of the celebration of Halloween, the pumpkin pie is one of them. Come let us make a pumpkin pie to celebrate Halloween this year so that more meriakah.

Materials / ingredients needed are:

Leather Material:

150 grams of margarine
50 grams of white butter
50 grams of powdered sugar
2/4 teaspoon salt
2 tablespoons ice water
2 eggs
400 grams of wheat flour proteins were
1 teaspoon baking powder

Material Content:

600 ml of liquid milk
300 grams of pumpkin steamed, mashed
100 grams of steamed potatoes, mashed
6 tablespoons cornstarch
200 grams of sugar
75 grams of raisins, halved 2
1 egg

How to make it not so hard, that is:

Fill, boiled milk, pumpkin, potato, maize, and sugar to a boil. Turn off the heat. Let warm. Add raisins and eggs. Stir well. Set aside.

Skin, mix margarine, shortening, powdered sugar, salt, water ice, and egg yolks until blended.

Enter the flour and baking powder. Stir until clotted. Cool 15 minutes in the refrigerator.

Take a little dough. Flatten the edge of the mold at the base and 15 cm diameter round pie. Puncture-prick dough with a fork.

Under fire oven with a temperature of 170 degrees 10 minutes until half cooked.

Spoon contents into the pie crust. Again under fire oven with a temperature of 170 degrees Celsius 25 minutes until cooked.

Happy Halloween J

Gardener Pie

Good morning ... it looks like the rainy season has arrived. And this morning the weather was overcast, even started to drizzle. In this very bad cold when we cook that can make our body warm. And this time we will give this recipe is rich with natural and very flavoursome sauce and filling. Although this is very low in calories so perfect if you are watching your weight or for dinner mid-week.

Gardener Pie - to 6 servings

1 tbsp sunflower oil
2 onions, chopped
3 stalks celery, sliced and chopped
2 large carrots, peeled and diced
2 large parsnips, peeled and diced
2 cloves garlic, thinly sliced
150g puy lentils, rinsed and drained
1 liter hot vegetable stock
2 tbsp tomato puree
1 bay leaf
500g floury potatoes, such as Maris Piper, peeled and cut into small pieces
15g butter
2 tsp flour

For how to make it not so hard, that Heat sunflower oil in a large skillet over medium heat and fry the onion, celery, carrots and potatoes for 8-12 minutes and until browned. Add the garlic and cook for a further minute.

Stir in lentils leaves, stock, tomato puree and bay and bring to a boil. Reduce to a simmer and cook for 25 minutes and until tender.

Enter the potatoes to the pan and cover with cold water. Bring to a boil and cook for about 10 minutes and until tender. Drain and add butter and some seasoning. Mash until smooth. Add extra butter if you want to a little more richness.

Preheat the grill. Sprinkle the flour over the mixture boiled lentils and stir. Cook for 2 minutes until thickened. Spoon into warm, heat-resistant dish pie.

Top with mashed potatoes and grill for 5 minutes, until golden. You have to keep an eye on this as the time required will depend on the griller.

Happy cooking :)

Catalan - Turkey Food

Good day ... have not memasak..dan this time we will give you a special recipe turkey tool. We, like most people, usually just eat turkey on Christmas Day. This is ridiculous as it is really tasty meat (chicken is far superior in our opinion) and also really cheap. We took some turkey legs at the supermarket for just a few euros. You need to soak the fruit for 12 hours before you cook the turkey.

Catalan-style Turkey

30g raisins
40g pitted prunes
6 tablespoons dry sherry vino rancio or
1 red onion, thinly sliced
2 turkey drumsticks
1 ½ tbsp olive oil
100g chopped tomatoes (we used a couple of cans)
240ml water
2 tablespoons pine nuts

Enter the raisins and prunes in a bowl and pour over the rancio vino or sherry. Let soak for 12 hours.

Thin slice the onion and season the turkey legs with salt and pepper.

Heat a wide frying pan over medium heat and add most of the oil. Brown turkey for about 10 minutes or until golden all over, then add the onions. Fry onion and turkey for 10 minutes, stirring frequently, until onions caramelise and turns into a dark golden brown.

Drain rancio vino or sherry from the fruit and add to the pan. When most has evaporated, add the chopped tomatoes and cook until everything is well caramelised.

Pour the water, turn down the heat and simmer for 30 minutes.

Add raisins and plums. Cover the pan and let it cook for an hour, or until the turkey is really tender and the sauce is thick and delicious.

Meanwhile, heat remaining oil in a frying pan and cook the pine nuts over low heat until golden.

Lift the turkey to a serving dish, cover with sauce and sprinkle with pine nuts.

Wine Suggestion: Stick to the Spanish theme here we think. You can always have a glass of sherry or try Spanish red. We have a fantastic wine called Brao made by the manufacturer called acustic from Montsant (which in addition to the more familiar territory of Priorat), south of Barcelona. Pick one up in your bubble while they still have some left J

Happy Cooking

(original post : http://jonoandjules.com/tag/turkey/ )

Tomatto Party Food

Good afternoon .... after a couple of days ago we always eat the meat menu, this time we will give a menu of food from vegetables and fruit is Tomatto Party. In this menu we can use the tomatoes are still red or yellow it all up and suit individual taste.

Here's the recipe to make 4 servings

125g couscous
olive oil
150ml boiling water
150g fregola (giant couscous)
300g medium vine-ripened tomatoes, cut
¾ tsp brown sugar
Vinegar 1 tsp
150g of yellow tomatoes, halved
2 tbsp chopped oregano
2 tablespoons roughly chopped mint
1 clove of garlic, crushed
1 small green tomatoes, cut into thin slices
Tomberries or tomatoes 100g halved
salt and black pepper
Preheat oven to 170 ° C / Gas 3.

Put the couscous in a bowl with a little salt and a drizzle of oil. Pour over boiling water, stir and cover the bowl with cling film. Set aside for 12 minutes, then remove the cling film, separate them with a fork and leave to cool.

Put fregola in a saucepan of salted boiling water and boil for 18 minutes, or until al dente. Drain in a colander and rinse with cold water. Leave to dry completely.

Meanwhile, spread the tomato-based wines more than half of the large cake tin and sprinkle with the sugar and salt and pepper. Drizzle vinegar and a little oil on top. Place it in the oven. After about 20 minutes taking the tomatoes from the oven and increase the temperature to 200 º C / Gas 6.

Spreading tomato yellow side to empty the baking tin. Season with salt and pepper and drizzle with oil. Return the tin to the oven and bake for 12 minutes, then remove and allow to cool.

Mix couscous and fregola in a large bowl. Add spices, garlic, tomatoes cooked with all their juice, green tomatoes and tomberries. Very gently mix everything with your hands. Taste for seasoning and add salt, pepper and olive oil are required. Happy Cooking J

(Original Post : www.jonoandjules.com)

Flesh Goat Rica-rica

Good morning ... this morning seems a little cold, and besides it tomorrow for the Muslims will celebrate Eid al-Adha feast. And the holidays are always synonymous with the sacrificial slaughtering goats and cows. To complete the happiness let cook food that is made from goat meat goat Rica-rica. Do not be surprised, because usually we hear his rica-rica that of chicken, or poultry, but this time we will try goat meat, and is guaranteed not less delicious taste with flesh that we usually use.

Rica-rica spice spicy, salty and savory combined with goat meat was indeed better. Moreover, given that ginger will make this into a more flavorful dish. Matter of taste is obvious these dishes are guaranteed delicious and tempting to eat. No need to linger longer imagine this dish, just immediately tried to make following ingredients and steps to make Flesh Goat Rica-rica

Ingredients:

600 grams of lean goat meat, cut into large squares
1 tsp sugar
200 ml of water
2 tablespoons cooking oil

Spices:

10 pieces of red chili
10 grains of red onion
4 cm ginger
1 tomato red
1 tsp salt

How to make it not so hard, and almost the same with rica-rica in general, namely:

Heat the oil and enter the sugar. Cook until caramelized. Enter spices. Stir until fragrant.

Insert meat. Stir until the meat changes color. Add a little water and let the water until the meat issue. Continue to cook until the meat is tender while continuing to add water little by little until cooked.

Lift, ready to be served.

Good luck J

Barbecue Monkfish Kebabs

Good morning ... The day is hot enough, seems to be better when we cook with fresh fish menu and above the hot coals. Armed with a firm fish or monkfish or grouper we will make the dish so delicious barbecue Monkfish kebabs.

Ingredients to make Barbecue Monkfish Kebabs for 4 servings

1 kg monkfish fillet, cut into large squares
12 tablespoons olive oil
3 large garlic cloves, thinly sliced
1 tsp dried chilli flakes
4 tbsp white wine vinegar
1 tablespoon finely chopped parsley
3 tbsp lemon juice

For how to make it not so hard, namely:

Light the barbecue and wait until it is really hot before you start cooking.

After that thread monkfish to 4 metal skewers. Make use seasoning 6 tablespoons olive oil, lemon juice, 3 tablespoons white wine vinegar and 1 teaspoon salt. This brush lightly over the kebabs and barbecue until browned and cooked fish. Keep brushing with condiments such as fish cooks.

Put 6 tablespoons olive oil, garlic and chili flakes in a small saucepan and heat over a high heat until the garlic turns golden (but do not let it go brown because it will turn bitter). Remove the heat and stir in the parsley, 1 tbsp white wine vinegar and ½ tsp salt. Drizzle over fish and serve.

Easy and delicious, and perfect for this summer. Happy cooking J

(original post : www.jonoandjules.com)

Gammon Egg and Chips

Good morning on a sunny day ... we will make one of the dishes were quite simple, because a good meal should not fancy, but it must be delicious main. As this is a food Gammon eggs and chips

Here's the recipe to make 4 servings

2 large baking potatoes
4 tbsp sunflower oil
dash of pepper
pinch of cayenne pepper
2 gammon steaks
2 eggs
Preheat the oven to 200C / gas 6.

In making good food does not need to be difficult either, and here's how to make it:

Cut potatoes into chunky chips, put into a pan of salted water and bring to a boil. Simmer for 5 minutes or until slightly softened, then drain and dry steam in the pot for a few minutes.

Pour 3 tablespoons of oil into a shallow baking tray and heat in the oven for 5 minutes. Stir chips with paprika, cayenne pepper and salt. Tip chips into the hot oil and bake for 40 minutes, tossing halfway through.

Before the chip is ready, cook sliced snapper on the grill or griddle pan. Use the last bit of oil to fry an egg.

Serve the gammon steaks with eggs on top and a few chips on the side.

And suggestions beverage to accompany this tasty foods may not be having wine with this but if you are in the mood you could try a red light that has a little cold.

Happy cooking J

Chicken, Butter Bean and Red Onion

Good afternoon ... on a fairly cold day I will give you back a good tasty recipes for the health of our families Chicken, Butter bean and red onion.

This is one of our hot supper of 5: 2 of our diet and it was very welcome this evening after coming out of the rain and cold. Full of flavor and filling although low in calories!

Recipe for 4 servings

6 chicken thighs, skinned and boned and cut
1 tablespoon smoked paprika
1 clove garlic, minced
2 red onions, cut into thick slices
200g chestnut mushrooms, sliced thick
100ml dry sherry
400ml chicken stock
400g tin of chopped tomatoes
400g tin butterbeans, drained and rinsed
small bunch of parsley, chopped

How to make it easy enough Heat some olive oil to medium-high heat in a pan and add the chicken, until golden brown on all sides.

Add peppers, garlic and mushrooms and cook until the onions and mushrooms have softened. It will take about 5 minutes.

Add sherry and scrape the bottom to deglaze the pan for a second, then add the chicken stock, tomatoes and butterbeans.

Bring to a boil then simmer for refuse and 15 minutes.

Serve with parsley sprinkled on top and some dry bread if you like.

Wine suggestion: If you feel like a glass with this we suggest trying the red from Navarra, the under-rated in Spain. The balance of juiciness and will work with a simple structure, and rural smokey flavor of the dish.

Happy cooking J

(original post : http://jonoandjules.com)

Miela Tahril

Mussels with Creamy Sauce

Courgette Carbonara Food

Italian Panforte

Banana Muffins

Kebab Turkey with Tomato Souce and Yoghurt

Crab Linguine Food

Hunter Stew

Dried Porcini with Tomato Penne

Salmon Tartare With Lemon

Wasabi Salmon with Cucumber Salad

Halloween Pumpkin Pie

Gardener Pie

Catalan - Turkey Food

Tomatto Party Food

Flesh Goat Rica-rica

Barbecue Monkfish Kebabs

Gammon Egg and Chips

Chicken, Butter Bean and Red Onion

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