Compiled Recipe – Chorizo Paella

Chorizo Paella

* ½ cup olive oil, divided
* 2 tbsp. garlic, minced
* 150 grams chistorra sausage, casings removed and crumbled
* 2 chorizo de Pamplona, sliced into rounds
* 1 (210 gram) can chorizo de Bilbao, sliced into rounds
* 2 medium white onions, chopped
* 3 medium tomatoes, chopped
* 500 grams chicken breast fillets, cubed
* 3 cups Spanish Bomba rice
* 2 cubes chicken bouillon, crushed
* 2 tsps. paella seasoning (used Paellero)
* 1 tsp. Italian seasoning
* 2 tsp. fresh basil leaves, chopped
* 6 cups chicken stock
* ½ cup dry white wine
* salt and pepper (to taste)
* 1 (8 ounce) can pimiento, sliced into strips
* 3 tbsp. parsley leaves, chopped
* 3 tbsp. Parmesan cheese, grated, plus 50 grams sliced into strips
* fried basil leaves (to top)
* 1 to 2 lemons, sliced into wedges

1)  Heat 3 tablespoons oil in a 16-inch paella pan. Add garlic and sauté until fragrant. Add sausage and chorizo, and fry in batches (one type per batch). Set aside.

2)  In the same pan, heat remaining oil. Sauté onions and tomatoes until tender.

3) Add chicken and fry for 3 to 4 minutes.

4) Add rice, seasonings, and basil. Mix well.

5) Add chorizo mixture, stock, and wine. Season to taste with salt and pepper. Boil for 3 minutes. Cover with foil and a let simmer on low heat for 30 minutes.

6) Remove from the heat and top with cheese strips. Allow to rest, covered, for 10 minutes. Top with lemons and fried basil leaves. Serve hot.






Compiled Recipe – Fried Chicken Strips

Fried Chicken Strips

* 1 cup rolled oats
* 2 (72 gram) bags chips, cheese-flavored, nacho
* 1 cup cheddar cheese, grated
* 1 tsp salt, or to taste
* ½ tsp freshly ground black pepper
* 1/3 cup all purpose flour
* ½ cup yogurt
* ¼ cup milk
* 4 large chicken breast fillets, cut into large strips
* salt (to taste)
* ground black pepper (to taste)
* sour cream (to serve)
* 1 tbsp cilantro, finely chopped (to serve)
* oil (for frying)

1) Place oats and chips in a food processor and process for 20 seconds or until coarsely ground; transfer to a shallow bowl. Stir in cheese, salt and pepper. Set aside.

2) Place flour in a shallow bowl. Season with salt and ground pepper. Mix yogurt and milk in a medium bowl. Season chicken strips with salt and ground black pepper.

3) Prepare breading station: Place in order, starting with the flour, then yogurt and finally, the chip mixture. Grab a chicken strip and toss in flour. Then dunk in yogurt mix. Roll in the chip mixture until covered completely. Transfer to a baking sheet and repeat with remaining chicken strips until all are breaded. Set aside.

4) Heat a frying pan over medium heat. Pour enough oil to reach halfway up the sides of a pan. In batches, place chicken strips into the hot oil and fry until both sides are cooked through. Drain on paper towels.

5) Mix sour cream and cilantro in a small bowl. Serve chicken strips immediately with the sour cream dip.



Compiled Recipe – Cheesy Chicken Nuggets

Cheesy Chicken Nuggets

* ½ kilo chicken breast fillets, chopped small
* 2 cups mozzarella cheese, finely grated
* 1 cup sweet kernel corn
* 2 large eggs
* ½ cup all purpose flour
* 1 ½ L canola oil (for deep frying)
* 1 cup mayonnaise (for serving)
* salt (to serve)
* ground black pepper (to taste)

1) In a large bowl, combine chicken, cheese, corn , eggs and flour. Season to taste with salt and ground black pepper. Set aside.

2) In a deep saute pan over medium heat, heat enough oil for deep frying. Test seasoning of fritter batter and adjust.

3) Drop the chicken mixture by the heaping tablespoon into the hot oil. Avoid crowding the pan. Use a slotted spoon to remove fritters as each floats to the top. Drain on a rack over paper towels.

4) Meanwhile, mix the mayonnaise and mustard together. Serve fritters immediately with the mayo-mustard dip or pack together with steamed rice.


Compiled Recipe – Cashew Coated Chicken Nuggets

Cashew Coated Chicken Nuggets

* 400 grams chicken breast fillets, skinless
* salt (to taste)
* ground black pepper (to taste)
* ½ cup cashews, finely chopped
* ½ cup Japanese breadcrumbs
* 1 cup all purpose flour
* 2 medium eggs, beaten lightly
* vegetable oil (to deep fry)
* 1 cup mayonnaise
* 3 cloves garlic, grated
* 1 lemon, juice only
* salt (to taste)
* ground black pepper (to taste)

1) Cut chicken fillets into 2-inch pieces. Season with salt and pepper.

2) Combine cashews and breadcrumbs in a shallow bowl. Season with salt and pepper; mix well. Place flour and eggs in a separate shall bowl.

3) Dredge chicken in flour and shake off excess. Dip in beaten egg then coat in nut-crumb mixture.

4) Heat oil in a deep , heavy bottomed pan over medium high heat. Deep fry in batches for 8 to 10 minutes or until golden brown. Drain on paper towels.

5) Make the lemon-garlic dip: Combine all ingredients in a bowl. Season with salt and pepper.

6) Serve chicken nuggets with lemon garlic dip on the side.