Dinner Menu for SUNDAY, November 2ND, 2014

NOTE THE REVISED DATE!!! It's Sunday not Saturday!

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Here's lookin' at Pav

Masterchef Australia is now back on tele, and Caryl and I have fallen back on old habits. Yesterday the contestants cooked a Pavlova, and I said 'I could do that'. So I did.


Donna Hay eat your heart out, Pavlova with bananas, passionfruit whipped cream and fresh passionfruit on top.
This evening, they cooked a beef welly.

That is all.

When I get my PR, I'm going to be on Masterchef, hold me to it people.

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Paella con gambas y chorizo (Paella with prawns and chorizo)

For a change, from our regular Taco Tuesday we decided to make Paella. This one dish wonder suits us well as it is tasty and filling and also yields leftovers for many days. There are many variations of this dish and it is very easy to do. We got some really nice chorizo from our favourite deli in Maroubra to spice this one up. Here are some pictures...

We believe that you don't have to follow recipes strictly (unless you are baking!). This holds true even more so for this dish. Ingredients common in this dish which we used are chicken thighs, prawns, capsicum, onion, stock, saffron and medium grain rice. We added chorizo and peas and other vegetables.

The method for making this dish is fairly simple. First, you must sautee your onions, chicken, chorizo and garlic. Then add medium grain rice and stir well. After a minute, add your stock and let simmer for at least 20 minutes. It is traditionally important not to stir the paella while it's cooking so that it forms a delicious crust on the bottom. Having a proper paella pan can help in that department too.

Paella is a delicious traditional Spanish dish. It is very easy to cook and good for sharing. Buon Appetito!

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Homemade Spaghetti with Prawns

This dish is one I dreamed up. It's homemade spaghetti with garlic prawns in white wine, leek and cream sauce with fresh baby spinach.

Pretty self explantory really.

Will's Recipe :

Ingedients:

Pasta:

1 cup flour

2 eggs

Sauce:

200g fresh prawns, deveined, shelled, tail off

1 leek

100g fresh baby spinach

4 cloves garlic

1 tbsp butter

olive oil

200mL cream

200mL Dry white wine

Method:

To make pasta, mound flour, making a well in the middle. Crack the eggs into the well and incorporate into the flour using a fork. Once the egg is mostly incorporated, lightly flour your hands and work space, and knead the dough for 5 minutes, until it has a smooth texture. Place pasta ball into a bowl, cover with a damp cloth, and set aside.

Chop finely or crush the garlic. In a frying pan, heat 2 tbsp of olive oil over a medium high heat. Add the butter. Add rougly half the garlic and the prawns. Sautee the prawns and garlic, making sure they're well coated with the garlic butter, for a very short time, anything more then 60 seconds and you'll risk overcooking them. Remove the prawns from the pan and set aside. Thinly slice the leek. I tend not to use too much of the green part of the leek, as it can be tough. In your pan, heat another 2tbsp of oil, add the garlic and leek and sautee until the leek is mostly translucent. Deglaze with the white wine and add the cream. Turn the heat down to medium and simmer the sauce. I like a thicker sauce, but this particular sauce isn't meant to reduce too much.

Using a pasta maker and 1/4 of your pasta dough at a time, roll the pasta into sheets and make your spahetti. Bring well salted water to a rapid boil and boil pasta for 1 minute. Drain the pasta well.

Add the prawns back to the sauce, add the pasta to the sauce and toss to coat. If you like, you can also add the baby spinach at this time as opposed to when serving. Season with salt and pepper. Serve. Enjoy with a glass of white wine.

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Welcome to White and Rice

Hello and welcome to White and Rice.

White and Rice is really going to be about lots of different things, we will be putting up recipies and experiences of all different types of food. We'll be talking about the best of everything from cakes to steaks. We'll review recipes, give tips, and show off fancy photos. We'll also be doing reviews of restaurants, grocers, markets, kitchen equipment and food products available in Australia.

In the future, you can expect to see lots more intersting and unique bits of nosh.

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