Monday, 3 August 2015

Tuesday Food Blog - Paella and strogonoff




It was almost a 'make do' weekend because of external commitments and as I stick to fish on Friday the sea food paella was inevitable. I bought steak to cover meals over the weekend and for the beginning of the week so there isn't a lot to show, steak and salad, steak and new potatoes and peas BUT - I decided to use the last two steaks, which wasn't the best cut, in a strogonoff. 



Seafood Paella

I am not up to the standards of a friend who has won prizes for his paella in Spain the native country of the dish, so this is a simple version that anyone could produce.
The main difference to cooking rice and stirring seafood into the end result is that the rice is cooked in vegetable or fish stock with onions, garlic and seasoning. The seafood was not caught by one's own fair hand but bought from the supermarket as a mixed fish package usable in fish pies as well as paella.
The end result is very tasty.


Beef strogonoff with dauphinoise potatoes
and peas

Now the above is what to do with steak tough enough to sole your shoes.

Dauphinoise Potatoes

I used new potatoes, washed and cut lengthways. 500ml milk, a couple of cloves of garlic, a small chopped onion and seasoning brought to the boil in a saucepan and then the sliced potatoes added and simmered for five minutes. Then transfer the potatoes to an ovenproof dish with a slotted spoon. Thicken the milk with a little flour and butter then pour over the potatoes until they are just covered, sprinkle with gruyere (optional) and cook in a preheated oven for an hour at around 125 degrees C.

Strogonoff

This was really my own recipe made up from one I've used for liver strogonoff. The above version is missing the cream which is normally stirred in at the end. 
It consists of a chopped onion, garlic, basil (or oregano), 4 quartered tomatoes, lardons, mushrooms, tomato puree, seasoning and strips of beef. There should have been a green pepper but the tomatoes were used in lieu!
As always fry off the onions, lardons and beef in olive oil, add the garlic and herbs then pour over 400mls of gravy and add the remaining ingredients. Simmer until the meat is tender.
This could be served with rice or pasta.

God Bless