Monthly Archives: October 2013

Happy Birthday Z!

Since we are on the birthday theme (see previous post, I wrote these posts together), I might as well blog this up too. And yes, this happened quite awhile ago too.

The birthday boy being the cook of the house had to cook up his own birthday party food. Something I think he had rather enjoyed. The rest of us of course 有口福!

I particularly liked the paprika chicken. Paprika bough by zzz during his recent trip to Barcelona. Ingredients do make a huge difference. Like how the Kimchi we bought back from Seoul livens up all the dishes we made. Zzz also has this small stash of saffron hidden. Yum yum. Ok I digressed.

Happy birthday my dearest!

grilled spring onions, tomatoes, peppers and egg salad

grilled spring onions, tomatoes, peppers and egg salad

Paprika Chicken

Paprika Chicken (the tandoori way)

Roasted Salmon

Roasted Salmon

Saffron Rice

Saffron Rice

 

Recipe for Paprika Chicken (the tandoori way)

I like tandoori chicken, I have a lovely tin of paprika from Spain, thus…

4 chicken drumsticks and 4 chicken thighs

2 tablespoons paprika

1/3 cup yogurt

1 knob ginger (abt 2 inches), grated or very finely chopped

1/2 head garlic, broken into cloves and crushed

juice from 1/2 a lemon

salt, pepper and olive oil

mint leaves to garnish

Mix all ingredients together, rubbing the marinate well into the meat. Transfer to a large ziplog bag and marinate in the fridge at least half a day. Remove from fridge at least an hour before cooking.

Preheat the oven to 200 degree Celcius. Arrange the chicken in a large roasting tray, skin side up, in a single layer. Roast for 45-50 mins. Turn on the top grill/broiler and grill for 5 minutes or until skin turns slightly charred and crispy (keep an eye!!)

Garnish with lots of mint leaves.

 

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