Delicious Paella Salad 

Welcome to our Home Cooking Haven, where we invite you to embark on a culinary journey with our Delicious Paella Salad.

This vibrant dish takes inspiration from the classic Spanish paella, infusing it with a refreshing twist. Brace yourself with a burst of flavors as garlic and turmeric dance together, while tender rice, crisp celery, savory mushrooms, olives, and smokey bacon create a symphony of tastes and texture.

Prepare to tantalize your taste buds and transport yourself to the sunny shores of Spain with every bite on this delightful salad.

Ingredients 2Tbsp oil 4Tbsp butter 2 onions, finely chopped 2 cloves garlic, finely chopped 1 cinnamon stick 1Tbsp mild curry powder 250g uncooked rice 1 tsp turmeric 3 chicken stock cubes 4 x 250ml boiling water 125g bacon 1 red pepper, seeded and diced 1 green pepper, seeded and diced 250g mushrooms 6 chives, chopped 2 stalks celery, sliced 2 large tomatoes, skinned & diced 1 cup frozen peas 125g stuffed green olives salt and pepper to taste Salt & Pepper

Method Heat the oil and butter and saute the onion and garlic until soft. Add the cinnamon powder and stir for 1 min. Add the rice and stir lightly. Add the Turmeric and chicken cubes to the boiling water and pour over the rice. Cover and simmer slowly until all the water has been absorbed and the rice is soft. Fry the bacon until crisp. Remove from the pan and chop finely. Sauté the peppers, chives and celery in the bacon fat until soft. Add the mushrooms and stir-fry.  Add the tomatoes and peas and simmer till soft. Add the olives and the vegetable mixture to the rice mixture. Season well with salt and pepper and mix. Serve hot SERVES 8

Don't go away we have added a delicious Chicken and Litchi salad to add to your table. 

Chicken and Litchi Salad

With the paella salad alongside the chicken and litchi dish, you will not only elevate your culinary repertoire but give a delightful twist to a classic dish.

The chicken and litchi salad will take your taste buds on an exotic journey which by adding to the tender chicken, juicy litchis, and a medley of fresh ingredients, will make you deliver a perfect balance of flavors and textures.

Whether you are hosting a gathering or simply looking to add some excitement to your weekday meals, this salad is also sure to impress.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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