Air fryer patatas bravas

SERVES 4
PREP 10 MINS PLUS 30 MINS SOAKING
COOK 30 MINS
EASY

• 900g potatoes, cut into small cubes
• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely grated or crushed
• 1 tbsp smoked sweet paprika
• 1 tbsp tomato purée
• 227g can chopped tomatoes
• basil leaves, to serve

1 Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add ½ tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden.
2 Meanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly.
3 Once the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.

GOOD TO KNOW vegan • healthy • fibre • vit c • 1 of 5-a-day • gluten free
PER SERVING 266 kcals • fat 9g • saturates 1g • carbs 39g • sugars 6g • fibre 6g • protein 5g • salt 0.64g

Papa Doble Cocktail

 

Hemingway famously enjoyed this one at El Floridita bar in Havana. He probably drank them with pre-revolution Bacardi. I find this works best with funkier white rums or white rhum agricole.

• 2 ounces rum
• ½ ounce fresh grapefruit juice
• ½ ounce fresh lime juice
• ¼ ounce maraschino liqueur, preferably Luxardo

Fill a cocktail shaker halfway with ice. Add the rum, juices and maraschino liqueur. Shake vigorously for at least 30 seconds, then strain into a chilled cocktail (martini) glass.

Matthew McConaughey’s Frozen Paloma

 

Article

Ingredients

• 1-1/2 ounces blanco or reposado tequila
• 1/2 ounce lime juice
• 2 ounces grapefruit juice
• 1/2 ounce light agave syrup
• Pinch of salt
• Ice
• Grapefruit, sliced for garnish

Directions

1. In a blender, combine the tequila, grapefruit juice, lime juice, agave and a pinch of salt with 1 cup of ice. 
2. Blend until smooth, about 15 to 20 seconds. 
3. Pour the frozen paloma into a chilled glass and garnish it with a slice of grapefruit.

Slow Cooker Chipotle-Honey Chicken Tacos

 

Article

• Total Time-3 to 5 hours
• Yield:4 servings

Ingredients

• 1½pounds boneless, skinless chicken thighs
• 3tablespoons honey
• 1teaspoon onion powder
• 1teaspoon garlic powder
• ½teaspoon ground cumin
• 1teaspoon kosher salt
• 1 to 4chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
• 1(15-ounce) can black beans, rinsed and drained
• Juice of 1 lime
• Warmed tortillas, for serving
• Pickled onion, for serving (see Tip)
• Sliced or cubed avocado, for serving

Preparation

Step 1

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.

Step 2

Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Tip

To make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1½ cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.

Burst Cherry Tomato Orzotto

 

Article

• Total Time-50 minutes
• Prep Time-10 minutes
• Cook Time-40 minutes
• Yield:4 to 6 servings

Ingredients

• 3tablespoons olive oil 
• 1large shallot, chopped (about ⅓ cup)
• Salt 
• 1tablespoon grated garlic, from 3 to 4 large cloves
• ¼ to ½teaspoon crushed red pepper 
• 1½pounds cherry tomatoes 
• 1cup tightly packed fresh basil leaves, roughly chopped, plus 1 sprig 
• 1pound orzo 
• 1quart (4 cups) low-sodium vegetable or chicken broth
• ⅔cup grated Parmesan, plus more for serving
• 1tablespoon unsalted butter 
• 1½teaspoons fresh lemon juice

Preparation

Step 1

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for about 30 seconds. Add the shallot and 1 teaspoon salt and cook, stirring often, until the shallot is translucent and fragrant, 2 to 3 minutes. Add the garlic and crushed red pepper and cook, stirring constantly, until fragrant, about 30 seconds more.

Step 2

Add the tomatoes, basil sprig and 1¼ cups water and cover the pot. Increase the heat to medium-high and let cook, covered, until the tomatoes are very soft and easily burst when pressed with a wooden spoon or spatula, about 8 minutes.

Step 3

Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot until all the tomatoes are broken down. Adjust the heat as needed to maintain a steady yet gentle boil.

Step 4

Cover and continue to cook, stirring occasionally, until the tomato liquid has thickened, slightly deepened in color and reduced by about half, 6 to 10 minutes. The mixture will go from very brothy to a tomato soup-like texture.

Step 5

Stir in the orzo, broth and ¼ teaspoon salt and bring to a boil over high heat, 4 to 5 minutes. Lower the heat to maintain a simmer and cook, stirring every minute or two and making sure to scrape the bottom of the pot to prevent sticking, until the orzo is tender and saucy, 9 to 10 minutes more.

Step 6

Remove the pot from the heat and discard the basil sprig. Stir in the Parmesan, butter, lemon juice and chopped basil until silky and evenly combined. Season to taste with salt as needed. Serve immediately, topped with more Parmesan as desired.

Chinese Smashed Cucumbers With Sesame Oil and Garlic

 

Article

Ingredients

Yield:

4 to 6 servings

About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)

• 1 teaspoon kosher salt, plus more for cucumbers
• 2 teaspoons granulated sugar, plus more for cucumbers
• 1½ tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• 1 tablespoon grapeseed or extra-virgin olive oil
• 2 large garlic cloves, minced or put through a press
• Red pepper flakes, to taste
• Small handful whole cilantro leaves, for garnish
• 2 teaspoons toasted white sesame seeds, for garnish (optional)

Preparation

Step 1

Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.

Step 2

On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.

Step 3

Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.

Step 4

Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.

Step 5

When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

Whipped Feta Dip with Cucumber Salad

 

Article

a creamy whipped feta dip topped with an herby cucumber salad and served with pita chips

servings: 8-12

• 1 medium cucumber, diced
• 2 green onions, thinly sliced
• 4 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh dill
• kosher salt
• freshly cracked black pepper
• 1 lb feta cheese
• 1 cup greek yogurt

Instructions

1. Combine the cucumber, green onions, 2 tablespoons of olive oil, lemon juice, parsley, chives, and dill in a mixing bowl. Toss to combine. Season with salt and black pepper to taste. Let marinate for 30 minutes.
2. Add the feta cheese, greek yogurt, and remaining 2 tablespoons of olive oil to a food processor. Process until smooth.
3. Serve the feta dip with the cucumber salad over top or on the side. Serve pita chips for dipping.

White Bean Caprese Salad

Article

Ingredients

Yield: 2 to 4 servings

• 1(14-ounce) can white beans, such as cannellini, rinsed
• 5ounces cherry or grape tomatoes, halved
• 5ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces
• ¼cup loosely packed basil leaves, torn if large
• 2tablespoons olive oil, plus more as needed
• Kosher salt and black pepper
• 2teaspoons good-quality balsamic vinegar, plus more as needed
• Flaky salt

Preparation

Step 1

In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.

Step 2

Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.

Step 3

Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.

Crispy Lemon Chicken Cutlets With Salmoriglio Sauce

 

Article

Ingredients

Yield: 4 to 6 servings

• 1½pounds boneless, skinless chicken breasts (about 4), halved and pounded ¼-inch thick
• Kosher salt and pepper
• 3large lemons
• 2eggs, beaten
• ½cup very finely chopped flat-leaf Italian parsley
• 1¼cups bread crumbs
• ¼cup all-purpose flour
• ¼cup finely grated Parmigiano-Reggiano
• 2teaspoons dried oregano
• ⅓cup extra-virgin olive oil, plus more for frying
• 1garlic clove, minced

Preparation

Step 1

Pat chicken dry, then season liberally with salt and pepper on both sides.

Step 2

Zest 1 lemon, reserving the zest for the bread crumbs, then halve the lemon and squeeze all its juice into a medium bowl. Add the eggs to the juice and beat to combine. Add the seasoned chicken and turn to coat. Let rest while you make the sauce and bread crumb mixture.

Step 3

Prepare the sauce: In a medium bowl, combine the zest and juice of the remaining 2 lemons; stir in ¼ cup of the parsley. Set aside.

Step 4

Prepare the bread crumbs: In a shallow dish, combine bread crumbs, flour, cheese, oregano and the remaining parsley. Add the reserved lemon zest and, using a fork, press the zest into the bread crumb mixture to combine evenly.

Step 5

Working one at a time, press each chicken breast into the bread crumb mixture, using your fingers to help thoroughly coat it on both sides; place on a sheet pan.

Step 6

Heat about ⅓ cup of oil in a large skillet over medium-high. Working in batches, leaving 1 to 2 inches of space between, add 2 to 3 chicken pieces and cook until golden brown, turning once, about 2 minutes per side. Transfer to a serving dish and sprinkle immediately with salt. Repeat with remaining chicken, adding and heating more oil as needed.

Step 7

While the first batch of chicken is frying, heat ⅓ cup olive oil in a small saucepan on medium heat. Add the minced garlic and cook for 1 to 2 minutes, just long enough for the garlic to sizzle but not brown. Remove from the heat and allow to cool.

Step 8

Once all the chicken is plated, slowly pour the garlic oil into the lemon and parsley mixture and whisk to combine. Before serving, spoon the salmoriglio sauce liberally over the chicken.

Tomato Carbonara

 

Article

• Prep time - 15 minutes
• Cook time - 20 minutes
• Serves - 4 to 6

Ingredients

• 4 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 1 pound dried spaghetti
• 8 ounces diced pancetta (about 1 2/3 cups)
• 3 tablespoons tomato paste
• 12 ounces cherry or grape tomatoes, halved
• 1 1/2 ounces finely grated Pecorino Romano cheese (about 1/2 cup), plus more for serving
• 1/2 teaspoon kosher salt, plus more for the pasta water and as needed
• 1/2 teaspoon freshly ground black pepper, plus more for serving

Instructions

• Bring a large pot of salted water to a boil over medium-high heat. Add 1 pound dried spaghetti and cook according to the package instructions until al dente, 8 to 12 minutes. Reserve 1 cup pasta water. Drain the spaghetti.
• Meanwhile, cook 8 ounces diced pancetta in a large skillet over medium-low heat, stirring occasionally, until browned and crisp, 8 to 12 minutes. Stir in 3 tablespoons tomato paste and cook, stirring occasionally, until deep red and it sticks to the pan, 1 to 2 minutes.
• Stir in 12 ounces halved cherry tomatoes and 1/4 cup of the pasta cooking water. Cook, stirring regularly and scraping the bottom of the pan with a wooden spoon to release any browned bits, until the tomatoes are just softened, 2 to 3 minutes.
• Use tongs to transfer the spaghetti to the skillet. Toss well to coat the pasta. Remove the skillet from the heat and cool slightly.
• Meanwhile, whisk 4 room-temperature large eggs and 2 room-temperature large egg yolks together in a medium bowl. Whisk in 1 1/2 ounces finely grated Pecorino Romano cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. While whisking constantly, slowly stream in 2 tablespoons of the pasta water until well-combined.
• While tossing the pasta constantly with tongs, slowly start pouring the egg mixture into the skillet, pouring over the noodles and not the edges of the pan. Add 1/4 cup of the pasta water, return the pan to the lowest heat, and continue to cook, tossing constantly, until the sauce starts to thicken and coats the pasta, 1 to 2 minutes. (Add more pasta water a tablespoon at a time as needed for a thinner sauce.)
• Remove the skillet from the heat. Taste and season with more kosher salt as needed. Serve immediately with more grated Pecorino and a few grinds of pepper on top if desired.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Gently rewarm leftovers in a skillet over low heat with a splash of water or pasta water.

One-Pot Chicken Arroz Rojo

Article 

• Total Time 1 hour
• Prep Time 20 minutes
• Cook Time 40 minutes
• Yield: 4 servings

Ingredients

• 
  
• 4tablespoons safflower or sunflower oil, divided
• 1½pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 1teaspoon dried oregano
• ½teaspoon ground cumin 
• Salt and pepper
• ½cup finely chopped onion 
• 1medium poblano chile, finely chopped
• 3garlic cloves, minced
• 2tablespoons tomato paste
• 1medium tomato, halved and grated on the large holes of a box grater (about ¾ cup) 
• 1¾cups low-sodium chicken broth
• 1½cups long-grain rice (about 10 ounces), rinsed 
• 1(15-ounce) can black beans, rinsed 
• ½cup frozen corn
• ¼cup chopped cilantro

Preparation

Step 1

In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. In a large bowl, combine chicken with oregano and cumin, and season with salt and pepper. Toss to evenly coat. In two batches, cook chicken, turning occasionally, until no longer pink (it will cook more later), 3 minutes per batch. Transfer chicken to a clean bowl.

Step 2

Add the remaining 2 tablespoons oil, the onion and poblano to the pot, and season with salt and pepper. Cook, stirring occasionally, until onion is softened, 2 minutes. Add garlic and stir until fragrant, 30 seconds.

Step 3

Add tomato paste and tomato, reduce heat to medium-low and cook, stirring occasionally, until most of the liquid has been absorbed and mixture is thickened, 5 minutes.

Step 4

Add broth, rice, beans and corn; season with salt and pepper. Mix well, stirring to lift up any browned bits on the bottom of the pot, then add chicken on top in an even layer and pour over any accumulated juices. Bring to a simmer.

Step 5

Cover, reduce heat to low and cook until rice is tender, chicken is cooked through and all of the liquid has been absorbed, 20 minutes longer.

Step 6

Divide chicken and rice among serving bowls or plates. Garnish with cilantro and sliced jalapeño, if using. Serve warm, with hot sauce on the side, if desired.

drinking hacks - Stop hangovers

 https://www.instagram.com/reel/DLswhlhswZZ/?igsh=MXFjZzhndnRiZ24xNA%3D%3D

Sharona. The cocktail

 

Eel Bar’s Sharona, for a crowd

Serves 8

Ingredients

• 12 oz. (1½ cups) manzanilla sherry

• 8 oz. (1 cup) sweet red vermouth, ideally Spanish

• 6 oz. (¾ cup) Campari

• 1 orange

• Ice

1. Pour the sherry, vermouth and Campari into a 1-liter pitcher and stir. Chill in the fridge for a few hours, until ready to serve. (The batch can also be funneled into a sealable bottle and chilled in a cooler or stored in the freezer for up to two weeks.)

2. Just before serving, shave strips of orange rind with a vegetable peeler, removing as little of the pith as possible, and set them in a bowl on the bar along with some rocks glasses and a bucket of ice.

3. Pour over ice to taste. (At Eel Bar, the serving is 3.25 oz. — about halfway up a standard 10 oz. rocks glass, with ice.) Hold the orange peel skin-side down over the glass and twist, misting citrus oil over the top of the drink, before dropping the peel into the glass.