Capsicum – Page 2

Seafood Paella

Ingredients:
3 tablespoons olive oil
1 thinly sliced chorizo sausage
200g brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons sweet paprika
500g La Carreta Arroz Bomba Rice
6 roma tomatoes, chopped
½ teaspoon saffron, soaked in 1 tblspn water (optional)
1 red capsicum, peeled and thinly sliced
1.25L chicken stock
300g chopped green beans
1 kg Boston Bay Mussels
250gms Raw Shark Bay Prawn Meat
400gm Ling Fish
2 tablespoons chopped flat-leaf parsley
Ground black pepper and sea salt or flakes

Method:
Heat 2 tablespoons of the oil in a large paella pan over medium-high heat. Add the chorizo and cook, stirring occasional, for 6-7 minutes, until crisp. Reduce heat to medium and add the remaining oil to the pan. Add the onion and sprinkle with sea salt. Cook, stirring frequently, for 5 minutes or until transparent. Add the garlic, paprika and cook, stirring for another minute. Add the rice and stir to coat the grains with oil. Add the tomatoes, saffron, capsicum and stock. Bring to the boil and then reduce the heat to low, cook stirring occasionally, for 15-20 minutes until the rice is tender. Add the beans and seafood and cook for another 10 minutes or until the mussels have opened and the prawns are cooked through (discard any mussels that haven’t opened at this time). Stir through the parsley and season to taste with salt and pepper.

Serves: 8

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Butter Chicken Curry

Ingredients:
1 x 425g pouch Taste of India Butter Chicken Sauce
1 clove garlic, crushed
1 x 400ml can Ayam coconut cream
1 brown onion, chopped
1 red capsicum, sliced
Dob of butter
500 grams Mt Barker Free Range Chicken Breast, cubed
Sprig of coriander

Method:
Brown the onion, garlic and capsicum in the butter until caramelizing. Make sure it’s nice and brown to give a richer flavour! Add the cubed chicken and stir through until browned. Add the Taste of India Butter Chicken sauce and the can of Ayam Coconut Cream. Simmer for 10 minutes and then serve on a bed of rice. Garnish with some fresh coriander for colour and flavour

Serves: 2-3

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Chicken Cacciatore

Ingredients:
3 Tbs Olive Oil
3 Chicken Breasts trimmed and cubed
1 500 gram packet of Paccheri Pasta
1 Large Brown Onion diced
1 teaspoon of chopped garlic
1 mondo doro cacciatore sausage sliced
1 bottle of Sugo Dolce (tomato and olive)
2 tablespoons of shredded fresh basil
1 Green capsicum de-seeded and sliced
1 Red capsicum de-seeded and sliced
½ cup red wine (optional)
Chopped Flat Leaf Parsley to garnish
2 teaspoons of Romano cheese for garnish

Cooking Method:
Heat the oil in a large no-stick pan over medium heat. Add the diced brown onion and garlic, cook until tender. Add the chopped chicken breast pieces and sliced cacciatore sausage, cook until brown. De-glaze the pan with the red wine and reduce. Add the sliced red and green capsicum, Add the Sugo Dolce Bring to boil, then reduce heat to low and cook for 20 minutes stirring occasionally. Bring a pot of salted water to the boil, add in a dash of olive oil and cook pasta until Al-Dente. Fold through sauce and enjoy. Garnish with the parsley and Romano cheese. Buon Appetito!

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: