Spanish Paella Dish - yum

PAELLA Serves 10 Preparation: 20 mins Cooking: 40 mins
The traditional pan for this recipe is shallow and wide. If you don’t have a paella pan or a large enough frying pan, use 2 smaller frying pans as the mixture should only be about 4cm deep.
Ingredients 1kilo clams 1 tablespoon coarse salt 600g medium uncooked prawns 1 kilo small black mussels 4 tablespoons olive oil from Spain 7 cups (1750ml) chicken or fish stock 1 large pinch saffron threads from Spain 4 (440g) chicken thigh fillets, chopped coarsely 400g chorizo sausage, sliced 2 large (600g) red onion, chopped 2 medium (400g) red capsicum, chopped 4 cloves garlic, crushed 4 teaspoons smoked or sweet paprika from Spain 4 medium (720g) tomatoes, peeled, seeded, chopped finely 3 cups (600g) Calasparra (or Calrose or short grain) rice 2 cups (250g) peas 3 tablespoons chopped parsley
			This month’s feature recipe comes from: Balance - Matching Food and Wine – What Works and Why by Lyndey Milan and Colin Corney. Published by Hachette Australian, H/B $35 AUD
To prepare the seafood Rinse the clams under cold water and place them in a large bowl. Sprinkle with the salt, cover with cold water and soak for 2 hours to purge them of any grit. Drain and rinse. Shell and devein the prawns, leaving the tails intact. Reserve the shells; scrub the mussels. To make the stock Brown prawn shells in 1 tablespoon of olive oil from Spain in a large saucepan. Pour in chicken or fish stock, bring to the boil and simmer 20 minutes. Strain, add saffron and set aside till needed. Heat 1 tablespoon oil in paella pan, add the chicken and cook until browned. Remove the chicken from the pan. Add the chorizo to the same pan and cook until browned; drain the chorizo on absorbent paper. To make the sofrito (or picada, the key to a great paella) Add the final 2 tablespoons of oil to the pan; add the onion, capsicum, garlic, paprika and tomatoes to the same pan and cook, stirring, until soft. Add the rice and stir until it is coated in oil. Return the chicken and chorizo to the pan. Add the stock and saffron mixture and stir only until combined. Do not stir again. Bring to the boil then simmer, uncovered, for about 12 minutes or until the rice is almost tender. Sprinkle the peas over the rice and simmer, uncovered, for a further three minutes. Place the clams, mussels and prawns over the rice mixture. Cover the pan with a large piece of foil and simmer, covered, for about five minutes or until the clams and mussels have opened and the prawns are just cooked through. Discard any shells that don’t open. Sprinkle with parsley and serve immediately. Paella, exotic, colourful, easy and absolutely delicious! Note: I got this from an e-newsletter from Olive Oil From Spain

Eggnog

would like to know how to make eggnog

Eggnog (or egg nog) is a sweetened dairy-based beverage made with milk, cream, sugar, beaten eggs (which gives it a frothy texture), and flavoured with ground cinnamon and nutmeg; alcoholic versions also exist with the addition of various liquors, such as rum, brandy, whisky, & sake.
Eggnog is a popular drink in North America, Central America and South America and is usually associated with winter celebrations such as Christmas and New Year. Eggnog has long been believed to be an excellent source of magnesium. Eggnog is also very popular in Central Europe, but only its cognac version, that can be bought almost everywhere, mostly in Christmas-markets, during November and December. Commercially, non-alcoholic eggnog is available around Christmas time and during the winter.

microwave-cooked chicken with eggplant and dried mushroom stuffing

The title says it all!
Ingredients are:
- 1 whole corn-fed chicken (small one)
- Marinate the chicken with some soy sauce, oyster sauce, a little bit of honey, salt, pepper and garlic
- cook in microwave for 20 minutes, and turn the chicken put in for another 10 min
- cook mince pork with dried mushrooms, fungus, eggplant on a frying pan with some soy sauce as well.
- stuff the above content to the chicken's belly and cook for another 10 min

Chinese soup

Corn, red dates, pork bones

Recipe with Olive oil

Tumbet This month’s recipe is a dish called Tumbet. It’s an unusual name for a hearty Mediterranean recipe which uses a combination of vegetables like eggplant, capsicum, garlic and potato - all enhanced by olive oil from Spain. This recipe for Tumbet was developed by renowned food writer John Newton, whose works regularly appear in Australian newspapers and magazines. Ingredients 3 medium red capsicums 3 medium eggplants 3 medium potatoes for frying 12 tomatoes 1 head of garlic, peeled 2 onions, sliced Fresh thyme or dried oregano 1 ½ cups of red wine Enough extra virgin olive oil from Spain for medium deep frying
First make your tomato sauce. Slice onions and fry in olive oil until soft and transparent. Skin and dice tomatoes and add to onions. Add the peeled, whole cloves of 1 head of garlic. Slurp in the red wine. Simmer slowly, grinding in black pepper to taste. You want to reduce it to 3/4 of its volume – a thick, dark sauce. Cut enough eggplants into 1cm thick rounds, salt, and leave for 30 minutes. Cut the capsicum into broad 8cm long strips. Slice the potatoes into 1cm thick rounds. Pour a good dollop of olive oil into the bottom of a heavy, wide fry pan, preferably earthenware or cast iron, and when hot enough, fry first the potato, then the rinsed and dried eggplant slices, then the red capsicums. Drain each on kitchen paper and then arrange in layers in another, deeper earthenware dish for the oven: first the potato, then the eggplant and finally the red capsicums. Just before removing the sauce from the heat, stir in a good amount of fresh thyme (or dried oregano), then pour the sauce over the vegetables and bake in a medium oven for 20 minutes.

Beef marinated in lime or orange juice

Cinderella - Thai fried pumpkin dish with steam rice

Pumpkin ( i think we need to boil it first)
red capsicum
snow peas
mushroom (cut in halves only)
basil leaves

fish sauce + chili paste + tamarind sauce

Banh bo nuong (Baked Crawling (cow) Cake)

So happy to find a blog with photos of all ingredients to make VNese cakes
Baking
http://pwmf.blogspot.com/2005/10/baking-essentials.html

Here's the recipe for Banh Bo` Nuong'
http://pwmf.blogspot.com/2005/10/bnh-b-nng-vietnamese-honey-comb-cake.html

Another recipe:
http://www.asiafinest.com/forum/lofiversion/index.php/t61349.html

Banh Da Lo*n

http://pwmf.blogspot.com/2005/10/bnh-da-ln-steamed-tapioca-layered-cake.html