Lemony Chicken, Prawn & Chorizo Jambalaya
So last week I came from Nairobi feeling like I did not have much to post on. I had no idea what to cook or what to try. I looked into my freezer in confusion!!! When I saw the packet of cocktail prawns I remembered an article in Januray’s GoodFood and another in February’s issue.
In the January’s issue they had a chicken and chorizo jambalaya and in February’s they had a lemony prawn and chorizo rice pot. I decided to marry the two and see how it came out. The end product reminded me a lot of the Spanish Paella and after doing some research I discovered that the jambalaya is a Caribbean dish that has its roots in Spanish and French cuisine so that explains the similarities. I made mine with way too much chilli so it was a bit hard to eat but I still enjoyed the flavours.
The best thing about this dish is that it’s a one pot meal; you do not need to make anything else on the side as the dish is complete by its self. HAPPY COOKING!!!
Ingredients
- I tablespoon of olive oil
- 1 chicken breast
- 200gms peeled prawns
- 75 gms chorizo ( I used 2 spicy pork sausages, but you can get chorizo at the Deli in the supermarket)
- 1 onion sliced
- 1 red pepper, thinly sliced
- 2 garlic cloves, crushed
- 1 red chilli, chopped ( more or less depending on personal taste)
- ½ teaspoon turmeric
- 200g can tomatoes
- Zest and juice of 1 lemon plus extra wedges to serve.
- 500ml hot water ( if you can get chicken stock the better)
Instructions
Heat oil in a large frying pan and brown the chicken for about 5-8 mins until golden. Remove and set aside.
Add in the onion and cook until soft. Add in the pepper, garlic, chorizo and chilli.
Stir the chicken back in, add the turmeric with the rice, add the tomatoes and ensure the rice is coated. Pour in the water, cover and simmer for about 15-18mins.
Uncover then stir. The rice should be almost tender. Stir in the prawns and a little more water if the rice is too dry.
Cook for about 2 or more minutes until the prawns are pink and the rice is tender and cooked.
Stir in the lemon zest and juice. Serve immediately. HAPPY EATING!!!!
https://www.themothershipvillage.com/lemony-chicken-prawn-chorizo-jambalaya/
EASY SAUSAGE ROLLS
I love pastries. Only problem with them is how fattening they are but………………who cares as long as your mouth is happy you can go to the gym later right? RIGHT. Now on to the first problem…..it is so HARD to get a decent pastry in Nairobi! Most places you go to the pastries are too “bready” not soft enough, not buttery enough as in they just don’t melt in your mouth! Well because of this I’ve been thinking of learning how to make my own pasty for the longest time but I had two miserable solo attempts( I will post my failures soon) and I have decided to get some classes. Anyway before my attempts to make my own pastry I made this little sausage rolls using store bought puff pastry. They were a real hit. I tried them again last weekend when I had visitors over and they were the first items to run out. When I made them last weekend I did not have the store bought pastry and my attempts of making my own had failed so I used this dough recipe and they stilled turned out quite good. I would still go for the puff pastry but if you’re pressed for time or find the store bought one too expensive then try the easy recipe you will not be disappointed. HAPPY COOKING!!!
Ingredients
- 1 roll of store bought puff pastry (you can get this at the frozen section of the supermarkets)
- 400gms spiced sausages (pork, beef or chicken)
- ½ a medium onion
- 1 tablespoon of butter
- 1 tablespoon of garlic
- 2 tablespoons of breadcrumbs
- Small bunch of dhania (Coriander)
- 1 egg
- A little milk
- - See more at: http://africankaya.com/easy-sausage-rolls/#sthash.VvVDR4gA.dpuf
Instructions
Preheat the oven to 200 degrees
Put the butter in a pan cook the onions till they are golden brown. Remove and set aside to cool
Skin sausages and put the meat in a large mixing bowl. Mash up the sausage meat with your hands. Add the onions, breadcrumbs, garlic and dhania to the sausage meat. Mix it all up with your hands
Roll out the pastry.
Shape the meat mixture into a long sausage and place it along the long edge of the rolled out pastry leaving some space at the end of the pastry.
Roll the pastry to enclose, cut of the long roll and seal the edge with a fork. Repeat this till all the meat is done. Cut the roll into smaller sized pieces of your choice.
Mix the egg and the milk
Place the rolls on a baking sheet seam side down. Brush with the egg misture.
Bake for 20-25minutes until golden and slightly puffy. Serve warm. HAPPY EATING!!!
https://www.themothershipvillage.com/easy-sausage-rolls/
