Dairy-Free – Page 41 – The Food Wife

Madeira Glazed Chorizo Tapas

28th June 201829th June 2018
by thefoodwife

Serves 3-4 as a tapas

Two ingredients and yet this is such a hit. Itâ€™s so simple but it does exactly what you want it to. I donâ€™t think I can say anything else, other than try it!

Ingredients:
150g chorizo (the dried kind, sweet or spicy as you wish)
3 tbsp Madeira

Step 1: Peel the dry skin from the chorizo and slice in to rounds, about half a centimetre thick.

Step 2: Heat a small pan (medium heat) and place the chorizo flat, covering the base, ensuring none are overlapping. Within a minute or so the oils from the chorizo will start to ooze out and after a couple of minutes the chorizo will be nicely bronzed on one side.

Step 3: Flip each piece over and then add the Madeira.

Step 4: Cook for a few more minutes, until the chorizo is bronzed on both sides, the Madeira has reduced and you are left with glazed pieces of heaven. The oil is pretty good to dip bread in too…

Gambas Pil Pil

27th June 201827th June 2018
by thefoodwife

Serves 3-4 as a tapas

A tapas feast is not complete (in my humble opinion) without Gambas Pil Pil. In a restaurant these are always swimming in olive oil, beautifully pungent with the garlic and chilli. I have been restrained on the oil front, but by all means add more, I was just thinking of the calories!

Ingredients:
2 tbsp olive oil
4 cloves garlic, crushed
1-2 red chillies, finely chopped
150g raw king prawns, peeled, deveined and scored down the back with a sharp knife
Juice of half a lemon

Step 1: Combine all ingredients (except the lemon juice) in a bowl. Cover with clingfilm.

Step 2: Leave to marinate in the fridge for an hour.

Step 3: Cook in a hot pan for a minute or two, stirring occasionally, until just cooked through.

Step 4: Once cooked, squeeze over the lemon juice.

Instant Pot Lamb and Butterbean Tapas

26th June 201829th June 2018
by thefoodwife

Serves 3- 4 as a tapas

This is a real gem. I made this in the Instant Pot and the results were outstanding. Literally five minutes of work, and about half an hour letting the Instant Pot do its thing and I had the most melt-in-the-mouth, rich lamb stew, beautifully sweet from the peppers and complimented so well with the plump butterbeans.

You could, of course, do this in the oven, in which case you would need to add a good couple of hours on to the cooking time (at step 3, put in an oven-proof, lidded dish, and transfer to the oven at 150c for 2-3 hours).

Weâ€™ll definitely be revisiting this invention!

Ingredients:
1 tbsp olive oil
1 onion, halved and sliced
2 cloves garlic
2 roasted peppers from a jar, cut into strips
300g lamb fillet, cut into 2-inch chunks
1 heaped tsp paprika
1 tbsp tomato purÃ©e
1 tin butter beans
1 tbsp chopped parsley

Step 1: Set the instant pot to sautÃ© mode and add the oil, onion, garlic and peppers and stir for two to three minutes.

Step 2: Add the lamb and paprika and stir for a further minute before adding the tomato purÃ©e and butterbeans (including their water).

Step 3: Put the lid on and ensure it is switched to sealing. Place manually on high pressure for 15 minutes and allow to depress naturally.

Step 4: Remove the lid, season to taste and switch back onto sautÃ© mode for five or ten minutes,stirring frequently, to allow the rich sauce to reduce.

Step 5: Add the chopped parsley and stir through before serving.

Paprika and Lemon Chicken Tapas

25th June 201825th June 2018
by thefoodwife

Serves 3-4 as a tapas

At the weekend my sister came to stay and having been out for tapas on Friday evening with some mummy-friends, I felt inspired to play around with some flavours and came up with a few small dishes. It was a great success and my sister and Mr FW declared them definitely blog-worthy, so here goes.

This is the first of my tapas dishes. Juicy and flavoursome, this easy marinade perks up chicken breasts and is a great addition to a tapas meal. By allowing the meat to marinate for an hour or two, the citrus and spice permeate the flesh and you are left with succulent pieces of chicken that can be simply grilled or cooked on the barbecue.

These would also be a great filling for a wrap or to jazz up a salad.

Ingredients:
1 tbsp olive oil
2 cloves garlic, crushed
1 1/2 tsp smoked paprika
Zest of an unwaxed lemon
Juice of 1/2 a lemon
Pinch of salt and pepper
1 tbsp parsley, finely chopped
2 chicken breasts, cut into 1-inch pieces

Step 1: Combine all the ingredients in a bowl and cover with clingfilm. Leave to marinate for at least an hour in the fridge.

Step 2: Remove from the fridge 20 minutes before you are ready to cook.

Step 3: Cook under a hot grill, turning once, for a couple of minutes each side until cooked through.

Chickpea and Preserved Lemon Tagine

23rd June 201823rd June 2018
by thefoodwife

Serves 6

If you want a super quick and easy meal then this is perfect. Ready in half an hour but bursting with flavour, this Moroccan-inspired stew can be flung together from a few store cupboard ingredients.

Iâ€™ve called this a tagine, but Iâ€™ve just made it in a normal pan on the hob. If you wanted to make this in a proper tagine in the oven then you can of course, itâ€™ll just take a lot longer! At step four you would transfer it to your tagine and cook at 150c for an hour or two.

Ingredients:
2 tbsp oil
1 onion, large dice
2 heaped tsp ras al hanout
2 cloves of garlic, finely chopped
1 pepper, large dice
2 pieces of cassia bark/cinnamon sticks
2 tins of chopped tomatoes
2 tins of chickpeas
10 prunes, quartered
2-3 preserved lemons, finely chopped
Salt and pepper

Step 1: Soften the onion in the oil for five minutes on a medium heat.

Step 2: Add the ras al hanout and stir for one minute.

Step 3: Add the garlic and diced pepper and stir for another minute.

Step 4: Add the tinned tomatoes, chickpeas, cassia/cinnamon, prunes and preserved lemons. Simmer for 20 minutes. Season to taste.

We had this with couscous or quinoa and a fat-free yogurt, spiced up with some garam masala (simply stir a teaspoon of the spice mix through a few tablespoons of the yogurt). You could also have some salad or vegetables on the side.