Thursday, 28 February 2013

Two smoked paprika recipes.

One of the ingredients that I have selected in the past from Healthy Supplies is smoked paprika.  I just love the flavour it gives to food, and makes for a much healthier alternative than flavouring you food with salt.

Paprika is made from a mild chilli pepper known as a pimento, and is generally milder than chilli powder. It is designed to impart flavour rather than just heat. This is a naturally smoked Spanish paprika, made from smoked pimentos. It has a lovely deep smoked flavour and aroma almost reminiscent of smoky bacon. This would work very well with barbeques and grilled food.

Smoked Paprika Gammon with doughballs 

This is a great recipe, made in the slow cooker to give the flavours time to mingle and mature and really    add value to the dish.

Place a piece of gammon into the slow cooker, add large chunks of carrots and some whole peeled onions. Sprinkle over 2 heaped teaspoons of paprika. Pour over 5 fl oz of orange juice and 5 fl oz of water.

Put the lid on the slow cooker and leave until cooked. his will depend on the setting on your slow cooker.

Mix 2 oz vegetable suet with 4 oz self raising flour and enough water to bring the ingredients together.
Place the doughballs in the slow cooker, and then remove the meat ready for slicing.

Once the doughballs are cooked serve with mashed potatoes.

Smoked paprika turkey and noodles.

Dice 250g turkey breast, 2 peeled onions and a small red pepper. Heat 1fl oz oil into a large frying pan and add the diced ingredients and fry for 5 mins on a medium heat. Add 2 teaspoon smoked paprika powder and stir through the ingredients.

Cover pan with a lid for 5 minutes, add some cherry tomatoes and continue cooking covered on a low heat for another 10 mins.

Meanwhile cook noodles, peas and sweetcorn together in a large pan of boiling water. Once cooked drain and add to turkey pan and stir together adding some soy sauce.

Serve immediately.

The Paprika was supplied by Healthy Supplies but the recipe ideas are my own.

1 comment:

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