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Up your gourmet game with Dragons Den Social Lounge’s international award-winning chef. CHICKEN, CHORIZO & PRAWN PAELLA (SERVES 4 – 6) Shopping List 2 cloves of garlic (peeled and finely diced)1 onion (peeled and finely diced)70g Spanish-style chorizo (sliced)100g pancetta (thinly sliced)2 skinless, boneless free-range chicken thighs (cubed)100g prawns100ml olive oil1 tspn sweet smoked paprikaPinch of saffron1 red capsicum (deseeded and roughly chopped)6 green beans (sliced)6 cherry tomatoes (halved) 1/2 broccoli head (cut into 1cm pieces) 150ml tomato purée1.1L chicken stock300g paella riceFresh flat-leaf parsley (roughly chopped)1 lemonMaking It Happen In a separate saucepan heat the chicken stock. Pour oil into a paella pan on a medium heat, add the garlic, onion, chorizo, chicken, prawns and paprika, and fry for around 5 minutes, stirring regularly. As the chorizo, chicken and prawns reach the point of just being cooked through, remove and place on a tray or plate until the final...
Cityscape Recipes
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Up your gourmet game with Dragons Den Social Lounge’s international award-winning chef. Canterbury Spring Lamb Rack with warm green bean Parmesan salad (Serves 4) SHOPPING LIST  Rack of Canterbury spring lamb (4 chops) Salad 20-30 fresh green beans (trimmed & sliced) ¼ cup green peas 20-30 broad beans (shelled) ¼ cup Italian parsley ¼ cup Parmesan cheese Dressing 200ml extra virgin olive oil 2tsp parsley 2 cloves roasted garlic 2 anchovy fillets 1tsp capers 1 lemon (fine zest and juice) Flaky sea salt and fresh ground black pepper MAKING IT HAPPEN Sear the lamb rack in a hot frying pan and then roast in the oven for approximately 12 minutes at 200˚C. Cover loosely with foil and rest for 10 minutes before carving into individual chops. For the green bean salad, blanch green beans, peas and broad beans in boiling salted water for 20 – 30 seconds. Strain the beans...