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Cooked chicken, asparagus, black pudding - it all needs eating...

8 replies

ILoveOurNanny · 28/04/2009 16:16

I have the above items in my fridge. I'm 90% certain it's going to have to be one of those "chuck it all together" salads, but am not convinced it's going to work. But they all need eating tonight, and there aren't vast quantities of any of them. What do you reckon? And what sort of dressing?

OP posts:
artifarti · 28/04/2009 16:19

Chicken & asparagus risotto? Not sure about the bp though...

MadameCastafiore · 28/04/2009 16:23

Yep a salad but with a poached egg - asparagus, black pudding and poached egg go sooo well together.

TrillianAstra · 28/04/2009 16:32

Paella?

ILoveOurNanny · 28/04/2009 16:35

Oooh, paella...interesting. Never tried that before. Would I be needing special rice? And some kind of fancy stock? dh would be most impressed by that.

OP posts:
TrillianAstra · 28/04/2009 16:46

Ideally special rice (paella rice it says on the packet) but if you're using up stuff from cupboards risotto rice is the next best thing, or else you could just use normal rice for a paella-ish dish.

SomeGuy · 28/04/2009 17:47

If you use normal rice for paella, it's important to cook with lid closed, it needs to steam where paella rice will cook through absorption.

I wouldn't though for a good paella you want fatty chicken, chorizo and seafood.

I'd make chicken and aspargus risotto with black pudding on top: uktv.co.uk/food/recipe/aid/512547

AliBean · 28/04/2009 17:53

I have to disagree with SomeGuy - my DP is Spanish and says paella is traditionally made with whatever you have to hand...it's peasant food.

If you fry onion, garlic, tomato and red pepper (if you have it, and drained, tinned toms will do if you don't have fresh) then fry rice (risotto best if you don't have paella, but long grain fine if not) crumble in black pud and fry, then add stock (chicken or veg), as if making risotto if risotto rice or all in one go (use about a litre) and lid on if long grain, add chunks of chicken and asparagus 5 mins before all cooked and pop the lid back on to steam.

If you can be bothered, I would cook asparagus seperately on the griddle as charred bits are nice!

Yum yum...hungry now!

SomeGuy · 28/04/2009 18:05

And about half a pound of saffron

I reckon some fatty bacon would go well if you have it.

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