paprika powder Archives | National Dish https://www.nationaldish.co.uk/ingredient/paprika-powder Recipes and Restaurant Reviews Fri, 17 Jul 2020 09:36:54 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png paprika powder Archives | National Dish https://www.nationaldish.co.uk/ingredient/paprika-powder 32 32 Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia…maybe https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken#respond Fri, 08 Dec 2017 14:05:11 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2590 – we’re not 100% sure where this dish might originate. I accidentally made it up, but that’s not to say it doesn’t exist. So in actual fact this could be a South East Asian ‘influenced’ English dish – Changlo food! You saw it here first. …

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]]> Sweet and Sour Chicken and Mango with sesame seeds National Dish Recipe
The colour alone of Sweet and Sour Chicken with Mango is enough. All pictures copyright of nationaldish.co.uk

United Kingdom of Great Britain and Northern Ireland China Thailand – we’re not 100% sure where this dish might originate.

I accidentally made it up, but that’s not to say it doesn’t exist. So in actual fact this could be a South East Asian ‘influenced’ English dish – Changlo food! You saw it here first.

Anyway, I fancied sweet and sour chicken, but wanted to add lots of chilli and forgot to buy pineapple, so used some mango I had – hence…

It’s really good – I also knocked up a cheats Mushroom Chow Mein on the side.

Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia
This recipe goes to show, that if you have some items in your fridge or pantry that don't quite fit the original recipe, you can make do and come up with something ace.
Servings2 People
Prep Time20 Minutes
Cook Time20 Minutes
Ingredients
Main bits
  • 2small skinless chickenbreasts, diced into large, as square as possible, bite sized chunks (big ones ok?)
  • 1/2 red peppercut the same size as the onion
  • 1large white onioncut in to 1 inch square pieces, look at the pic
Sauce
Marinade
Mushroom Chow Mein
Instructions
  1. First thing is to marinate the chicken. To do that, in a bowl add the diced chicken, soy, garlic powder and Chinese five spice - leave that whilst you do the rest - not long really.
  2. Chop everything up and get it ready - you want decent chunks. If you're doing a side, I did a cheats Mushroom Chow Mein, chop that stuff up too.
  3. In a hot wok, add a tiny dash of oil and seal the chicken on each side, don't cook it all the way through. When done, drain off any of the sauce you haven't cooked off and put the chicken aside and wipe clean the wok.
  4. Whilst you were doing that, in a separate non-stick pan, roast off the sesame seeds. Don't burn them, just add a little golden colour and then remove from the pan and set aside in a cold bowl.
  5. Back on the heat, add a little oil and add the onion, garlic, chopped coriander stalks, two thirds of the chilli and the salt. Gently fry until the onion starts to clarify (not completely though) - try to avoid any charring, you almost want things looking raw.
  6. Next add the chicken back in along with the red pepper, paprika, rice wine vinegar, ketchup, sugar and half the sesame seeds - heat and stir for a minute. Then pour in all of the mango juice (oh yeah) - bring to the boil and sprinkle the corn flour avoiding lumpage - stir. If you feel that a little more sauce is required, carefully add some water - it will reduce and thicken moving forward.
  7. After 10-15 minutes, you should be pretty much done, throw in the diced mango and gently stir in to the sauce, it's ready when the mango is hot.
  8. You can do the chow mein real quick. Fry off the mushrooms with the garlic and a good glug of dark soy sauce. After a few minutes add the noodles and toss and mix everything until it's a lovely soy sauce colour and hot.
  9. Serve it up in to something that you can keep it warm in.
  10. The chicken will now be ready. Serve it in a bowl and sprinkle with the remaining raw chilli, sesame seeds and coriander leaves.
  11. Thank you South East Asia stroke England...maybe... United Kingdom of Great Britain and Northern Ireland China Thailand

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]]> https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken/feed 0 Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo ​​en tomate y frijol de mantequilla | What is the national dish of Spain? https://www.nationaldish.co.uk/recipe/spanish-cod-with-chorizo-tomato-and-butter-bean-one-pot-what-is-the-national-dish-of-spain https://www.nationaldish.co.uk/recipe/spanish-cod-with-chorizo-tomato-and-butter-bean-one-pot-what-is-the-national-dish-of-spain#respond Tue, 02 May 2017 21:45:27 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1435 Fish, in this case Cod with Chorizo, is a big part of Spanish cuisine, you only need to read up on the exploits of Spanish fishing boats to know that, but in addition to that, a huge proportion of the fish caught in the North …

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]]> Spanish chorizo, cod, tomato and butter bean one pot what is the national dish of Spain?
Spanish chorizo, cod, tomato and butter bean one pot.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Spain

Fish, in this case Cod with Chorizo, is a big part of Spanish cuisine, you only need to read up on the exploits of Spanish fishing boats to know that, but in addition to that, a huge proportion of the fish caught in the North Sea is sold to Spain – and for good reason – they make it taste brilliant.

This is a meal in one, and absent of any of those devilish starchy carbs, nothing wrong with pulses, especially when they are Butter Beans and are accompanied with Chorizo, oh yeah…

Bacalao con chorizo ​​en tomate y frijol de mantequilla | Spanish Chorizo with Cod, Butter Beans and Tomato One Pot
If you have a pan that you can also put in the over, grab it, if not, get a shallow oven proof dish and a frying pan.
Servings2 people
Prep Time10 minutes
Cook Time30 minutes
Ingredients
Instructions
  1. Put the oven on to 240 and the pan on to medium high heat with a little oil. Add the Chorizo and gently fry until it starts to take on colour and all the orange paprika juices have run out. Remove the Chorizo ad set aside.
  2. Add to the juices the onion, garlic, basil stalks and a pinch of salt, fry until soft and then add the paprika and chilli powder, stir.
  3. After a couple of minutes add the wine and chopped tomatoes and bring to the boil. Once it has thickened, taste and season, carefully, with salt and pepper.
  4. Pour the mixture over your Chorizo in the oven proof dish or add the Chorizo back to the pan and add the spinach leaves and mix.
  5. Grab the cod, which should be dry, rub a little oil all over it and season with salt. Then make a little space and place it in to the sauce, touching the bottom of the pan, skin side up - don't let any of the sauce get on to the skin. Squeeze a quarter of a lemon's juice and place two further quarters in to the sauce, skin down - they will caramelise.
  6. Pop it in to the oven for 15 minutes, at which point the fish should be cooked through and the skin a golden brown.
  7. Removes the caramelised lemons with tongs and squeeze, throw the basil leaves over the top and serve with a cold glass of the white Rioja.
  8. Thank you Spain Spain

    Gracias

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]]> https://www.nationaldish.co.uk/recipe/spanish-cod-with-chorizo-tomato-and-butter-bean-one-pot-what-is-the-national-dish-of-spain/feed 0 Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico? https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas#respond Thu, 30 Mar 2017 15:32:22 +0000 http://nationaldish.co.uk/?post_type=recipe&p=686 Mexican ribeye beef Fajitas – that’s right RIB EYE steak Photograph: Wayne Morgan – nationaldish.co.uk © 2017   Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure. This quick, easy and …

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]]> What is the national dish of mexico beef ribeye fajitas

Mexican ribeye beef Fajitas – that’s right RIB EYE steak
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Mexico United States of America

Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure.

This quick, easy and flavour packed recipe uses Beef Rib-eye as the main ingredient, and for good reason.

Fajitas | Mexican Beef Ribeye Fajitas with all the treats
This version isn't gluten free or low carb, you could replace the flour tortillas here with corn tortillas, which probably makes the dish more authentic as well as gluten free. Even better, drop the tortillas altogether and use a crispy lettuce leaf, like Romaine/Cos or Little Gem. So don't email me complaining that I've tagged it as GF and Low Carb - only you can make that choice. Me? I had a moment of weakness.
Servings2 people
Prep Time20 minutes
Cook Time20 minutes
Ingredients
It's a Rib-eye, treat it with respect, here's what you need
For the base
Fresh tomato salsa
Fresh guacamole
  • 1large avocadogive it a gentle prod, you need a soft one
  • 1small fresh red chillifinely chopped and de-seeded
  • 1pinch sea salt flakes
  • 1/2fresh limethis is the other half of the one in the base
  • 1pinch garlicuse some of the stuff you chopped earlier
Fresh sour cream
Grate some mature cheddar
It's a wrap
Instructions
Rib-eye Marinade
  1. There are lots of little dishes in this recipe, but they are so quick and simple, you can do it whilst the main event cooks. But first, let's get the rib-eye marinating.
  2. In a bowl, throw all the marinade ingredients. Slice the rib-eye into bite sized strips and add to the bowl.
  3. Get your clean hands in there and coat all the meat. Set aside. You can marinate overnight in the fridge if you like, but for now, 10 to 15 minutes also works.
For the base
  1. Place a pan on a medium high heat, add a splash of olive oil. When hot, add the onions and a pinch of salt - cook until soft. Then add the coriander stalks, chilli, garlic and peppers and cook for a couple of minutes.
  2. Turn the heat down and add all the spices, stir and make sure everything get coated in the spice mix. Then add all the rib-eye, stir it all again. It will now stay on a low heat, slowly cooking - stir it from time to time, don't let it catch.
Tomato salsa
  1. Whilst you have the fajita mix on the hob you do the sides. Chop the tomatoes and add to the bowl you'll serve it in along with the red onion, garlic, salt, chilli and olive oil. Give it a stir with a teaspoon - done!
Guacamole
  1. Half the avo's and remove the stone. With a tablespoon, scoop out the avo from the skin and put into a mixing bowl (or straight on to a chopping board - the pic shows a bowl, but using a chopping board is easier).
  2. Add the chilli and salt and mash it with a fork, if using a chopping board get a potato masher and go at it with that. Once you have a slightly chunky mixture, transfer to a serving bowl. Add a little olive oil and squeeze of fresh lime and mix it all up - done!
Sour cream
  1. Get a serving bowl, pour in the cream. Get the olive oil (extra virgin remember) bottle, put your thumb over the top and sprinkle over the cream in lines - then from a height, sprinkle the sea salt flakes - done!
For the wraps
  1. If using tortillas, flour or corn, follow the instructions. If using lettuce leaves, remove them, wash them and pat them dry, gently, with kitchen towel - done!
Serve it up
  1. The main mix will now be ready, from here on in, your work is done, your guests do the rest. Not forgetting the coriander leaves and cheddar cheese, put it all within arms reach.
  2. Build your own Fajita!
  3. Thank you Mexico (and America actually) Mexico United States of America


    Gracias (and thank you)

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