The TTLG Official Cookbook, 2nd Ed.

PigLick on 28/11/2015 at 05:18

Also for the batter, another little secret a chinese friend told me is to use only egg-whites for the batter. I have tried it and it is very good, the batter is so much lighter and crisper.

faetal on 28/11/2015 at 11:36

Nickie - depending on how hungry people are, that recipe will feed 4 as a main course.

Thirith on 28/11/2015 at 11:39

I wonder how an actual Spaniard would react to hearing someone call paella "Spanish risotto", mind you. :p

faetal on 28/11/2015 at 11:56

It isn't proper paella though, it's closer to risotto, just themed towards paella flavour.
It's not anything really, it's just a mish mash.

Thirith on 28/11/2015 at 12:15

Cool. I like mishmash and am looking forward to making this (without the saffron, mind you - might use some smoky pimenton instead) tomorrow evening. Yum!

faetal on 28/11/2015 at 13:06

The saffron is mostly for colour, hence the turmeric substitute. Careful not to throw in too many flavours.

nickie on 28/11/2015 at 15:24

Quote Posted by faetal

. . . that recipe will feed 4 as a main course.

Should be enough for me as well, then. Thanks.

nickie on 28/11/2015 at 19:56

Baked risotto

Verdict: scrummy, given the seal of approval and added to the stock meals list. Caused me virtually no effort to make and I appreciated that. My last risotto got the thumbs down so I've earned points tonight.

I think 4 is probably pushing it a bit, at least for the 2 male appetites in my household. My appetite is pretty small and I had about 1/2 a cereal bowl's worth. There's enough left for me to have seconds of the same amount when I'm wandering around in the night.

I had to bodge it a bit because I couldn't roast/bake. I used an electric frying pan and the quantities filled that. I used chicken stock cubes this time, a new-to-me brand which was supposed to be less salty. They lied, so it was a bit salty for us but not offensively so. I can't find any low salt cubes here so I must remember to stick a potato in next time to draw the salt. I don't have enough freezer room to keep home-made stock.

I also forgot that I tend to slice off small chunks of chorizo whenever I pass the fridge so had less than the 200g. I had some chunks of leftover peppers (capsicums) and a couple of mushrooms that needed eating so chucked those in instead.

I still haven't tried Piglick's chicken so maybe that one next.

PigLick on 28/11/2015 at 21:58

My chicken is to die for:sly:

heh I made something very similar to faetals rice dish last night also, I just call it "Spanish Rice". I dont use arboreo rice but medium grain rice, which would change the texture of the dish I imagine.

faetal on 28/11/2015 at 23:15

Yeah, the aborio makes it all very starchy / creamy.
Nickie - it can be worth making your own stock if you find the cubes too salty - just boil the carcass of the next chicken you use in about a litre of water with peppercorns and onions and however much salt you prefer (or none if you want more control over the end result) and then freeze it or just make the risotto the day after. Glad you liked it and that it worked ok without the oven - a lot of the flavour comes from the roasted tomatoes/onions.

I'm going to try PigLick's chicken and Bob's lamb shanks I think - both look awesome :)