Here are some of The Big Pan Man’s favourite recipes

 

Meat Paella for 6 people

 

A scrumptious traditional Spanish dish that is full of flavour. One of The Big Pan Man’s customers opined that “…you had to be Spanish  to cook Paella…”, which makes as much sense as saying that you had to be Indian to cook curry. Given good fresh ingredients, a well written recipe and a sense of adventure, anyone can take a fascinating journey around the culinary globe.

 

Ingredients

170g/6oz chorizo, cut into thin slices
110g/4oz pancetta, cut into small dice
2 cloves garlic finely chopped
1 large Spanish onion, finely diced
1 red pepper, diced
1 tsp soft thyme leaves
¼ tsp dried red chilli flakes
570ml/1pint calasparra (Spanish short-grain) rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
8 chicken thighs, each chopped in half and browned
18 small clams, cleaned
110g/4oz fresh or frozen peas
4 large tomatoes, de-seeded and diced
125ml/4fl oz good olive oil
1 head garlic, cloves separated and peeled
12 jumbo raw prawns, in shells
450g/1lb squid, cleaned and chopped into bite-sized pieces
5 tbsp chopped flatleaf parsley
salt and freshly ground black pepper

Method

1. Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
2. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
3. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.
4. Scatter the chopped parsley over the paella and serve immediately.

Vegetable Paella

Ingredients

6 tbsp olive oil
1 large Spanish onion, finely chopped
1 green pepper, deseeded and finely chopped
2 tsp sweet paprika
3 large globe artichokes
6 cloves garlic, finely chopped
1 level tsp finely chopped fresh rosemary
1 litre/1¾ pints vegetable stock
pinch saffron
1 tsp finely chopped dried porcini mushrooms
2 tsp tomato purée
250g/9oz calasparra rice, or other similar paella rice
salt and freshly ground black pepper
5 piquillo peppers, sliced into strips, or 3 red peppers, grilled, skinned and deseeded
To serve
2 tbsp roughly chopped fresh flatleaf parsley
1 lemon, cut into wedges

Method

1. Heat the olive oil in a paella pan or large frying pan and add the onion, green pepper and half the paprika. Cook over a medium to high heat for 20-30 minutes, stirring occasionally.
2. Meanwhile, prepare the artichokes: cut off the stalks from the base. Carefully snap or pull off enough layers of the tough, green outer leaves until you reach the ones that are mostly yellow and therefore tender. Cut the tips off these, then peel the tough green outside of the base of the artichoke, using a potato peeler or sharp knife, until you see yellow. Scrape out all the furry choke inside the artichoke with a teaspoon.
3. Cut each artichoke in half and each half into six wedges. Add these, along with the garlic and rosemary, to the softening onion and peppers. Fry for a couple of minutes, then cover with foil or a lid and cook for a further 8-10 minutes over a medium heat, stirring every now and then.
4. Bring the vegetable stock to the boil and add the saffron, mushrooms and tomato purée to infuse.
5. Over a medium heat, add the rice and remaining paprika to the vegetables in the pan. Stir the rice thoroughly for two minutes before adding the stock mixture.
6. Bring to the boil and at this point take the time to season the liquor adequately with salt and freshly ground black pepper.
7. When the rice appears above the stock, don’t be tempted to stir it: just turn down the heat to low to prevent it sticking to the bottom of the pan. Continue cooking for another 5-10 minutes until 80 per cent of the stock has been absorbed into the rice.
8. Remove from the heat. Scatter the strips of pepper evenly over the top of the paella and cover the pan tightly with foil before letting it rest for 10 minutes.
9. Take off the foil, sprinkle with the parsley and serve with the wedges of lemon.e artichokes give complexity of texture and taste, while the peppers give colour and sweetness. You could serve this with a green salad made with a sherry vinegar dressing.

JAILHOUSE CHILLI

This is one version of Jailhouse Chili, as served in the Texas prison system. In the early part of the 20th century, those likely to regularly spend time in local detention facilities in the American Southwest were said to rate the accommodations among themselves by the quality of the chili con carne they were served. This became a matter of local pride and competition with other communities

Serves 3 or 4 felons
Equipment needed: hot plate

• 3 or 4 pounds beef, pork, chopped or ground, or whatever meat is available, turkey or chicken
• 1 or 2 beers, bottles or cans (12 ounces each)
• 1/4 cup canola or other vegetable oil
• 1 or 2 onions, finely chopped
• 5 garlic cloves, minced, or 1 tablespoon garlic powder
• 2 to 4 jalapeno chili peppers (or two tablespoons chili powder)
• 2 tablespoons dried oregano, or 3 tablespoons chopped fresh (optional)
• 2 tablespoons cumin seeds, toasted and ground
• 1 or 2 tablespoons paprika
• 1 teaspoon cayenne, or to taste
• Salt and pepper
• 2 chicken bouillon cubes
• 2 cans (15 1/2 ounces each) pinto beans

1. Trim the beef of fat, and cut into thumb-size pieces. If you don’t have any thumbs, use your neighbor’s for measuring purposes.

2. Marinate the beef in the beer for at least 2 hours. Do not drink the marinade. If there’s no beer available and no one is willing to risk bringing it in ­ you can get two weeks in the Hole if caught with alcohol ­ use any alcoholic beverage, such as homemade applejack, from your nearest in-house brewery. (If Chateau de Bubba brewed up a batch of jack with the usual standbys, such as peaches in heavy syrup, adjust the recipe by adding a few extra jalapenos to help neutralize the sweetness of Bubba’s Peach Jack.)

3. In a skillet on the hot plate, brown the beef on all sides in the oil. If the meat was grey when you started, try for new meat and start over. Some jailhouse cooks, especially in Texas, like to throw in finely chopped onion while browning the meat. Also, in New York City’s Metropolitan Correctional Center, some of the old-time Guidos drop in garlic here.

4. The appropriate quantities of the ingredients will be determined by experimentation, by your personal taste. For mild chili, use 2 jalapeno peppers; for three-alarm chili, use 4 jalapenos per pound of meat.

5. If a blender is available, put in the peppers and 2 cups of water and puree. If no blender is available, mince the peppers as finely as possible.

6. In a large pot, combine the browned meat, pureed peppers, and the marinade. Bring to a boil and simmer for 45 minutes.

7. Remove the pot from the hot plate and let cool. Begin adding the spices (cumin, paprika, cayenne) when you like ­ whether to add oregano and how much is your call. Too much and the chili will taste like marinara sauce. Unless your neighbors, like Vinnie the Hook and No-Knuckles Sal, are expected for dinner, go light on the oregano.

8. Return the pot to the hot plate and bring to a boil. Add the bouillon cubes and simmer for 1 hour, or until the meat is tender and the sauce is the consistency you prefer. (If chili is allowed to cool, the fat will rise to the top. If you are a health nut, spoon it off and toss the grease. Frankly, for the best taste, leave it alone. If you want health food, eat a freakin’ salad.) Tomatoes or tomato sauce help to thicken and extend the chili: Way, way down in Texas or in the Deep South, some cooks like to add corn flour to the chili. I think it makes it taste like a burrito. If you’re determined to use this method and you don’t have corn flour, Kellogg’s Corn Flakes crushed into powder will do the trick.

9. Drain and rinse the pinto beans. Add to pot. Remember, before eating, always wash your hands and say your prayers because God and germs are everywhere. Serve with rice or cornbread, or both

 

CUBAN BLACK BEAN SOUP

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?   1 lb. dried black beans
?   10 c. water
?   1 tsp. salt
?   1 lg. green bell pepper, cut in half
?   2/3 c. peanut oil or salad oil
?   1 lg. yellow onion, peeled and sliced
?   4 garlic cloves, minced
?   1 sm. green hot pepper, cut in half, seeds removed
?   3 tsp. salt or to taste
?   1/2 tsp. freshly ground pepper
?   1 bay leaf
?   1/4 tsp. whole cumin seed
?   1 tsp. sugar
?   2 1/2 tbsp. red wine vinegar
?   2 1/2 tbsp. olive oil

Rinse black beans and soak overnight in the 10 cups of water, with 1 teaspoon salt and the green bell pepper.

In a large heavy-bottom soup kettle, bring the beans, soaking water and pepper to a boil. Simmer until tender, about 45 minutes. Remove the green pepper and discard.

Heat the peanut oil in a deep frying pan or heavy saucepan. Saute the onion, garlic and green hot pepper until soft. Remove 2 1/2 cups of the bean broth and add it to the frying pan. Simmer this mixture for 10 minutes. Strain the onions, garlic, and green hot pepper from the broth and discard.

Add the seasoned broth to the soup pot. Add salt, pepper, bay leaf, cumin, and sugar. Bring to a boil and simmer, covered, for about 1 1/2 hours, or until it thickens. You may have to add more water if too much of the liquid cooks away. Before serving, add the vinegar and olive oil. Mix well.

 

Ribolita: Tuscan Kale and Bean Stew

 

This is a traditional Tuscan soup that is hearty, nourishing, simple to make, and improves when reheated.  The soup is a balanced meal in one pot – with greens, beans, and bread.  The beans are a good source of cholesterol-lowering fiber, potassium, folate, and protein.  The kale gives iron, calcium, vitamin C, vitamin K, and vitamin A precursors (carotenoids). More importantly, it is the Big Pan Man’s wife’s favourite…………………

Ingredients:

Olive Oil

1 small onion, diced

1 carrot, peeled and diced

1 clove garlic, minced

1 bunch Tuscan/dinosaur/lacinato kale, washed and torn into pieces with the stems

2 cups white beans (soaked and boiled or from a can)

water

1-2 cups stale bread, torn or cut into ~1? cubes.  (I recommend peasant-style, whole wheat bread, but any crusty type will work.  You can add more or less bread depending on how thick you like your stew).

Parmesan cheese

Directions

1.  In a large pot heat olive oil until it shimmers.  Add onion and carrots and saute over medium heat until beginning to soften, about 5 minutes.  Add garlic and stir about 30 seconds.

2. Add kale, stirring to distribute onion and carrot pieces.  Add water to cover.  Bring to a simmer and cook for about 30 minutes.  Add salt and pepper to taste. Add the cannellini beans 5 minutes before the end of cooking

3.  Add bread cubes, gently stirring, allowing them to absorb the broth.

4.  Serve and garnish with grated parmesan cheese

 Baba Ganoush

 

 

 

 

 

 

 

 

 

This is the Big Pan Man’s favourite recipe for a delicious Middle Eastern aubergine dip. It is taken from a wonderful book ‘World Food Café’ by Chris & Karen Caldicott.

Ingredients for 4-6 people

1 large aubergine

2 garlic cloves

2 tablespoons of tahini (sesame seed cream)

1 tablespoon of olive oil

salt & pepper

juice of 1 lemon

paprika & parsley to garnish

 Method

Grill the aubergine until the skin starts to bubble, turning it regularly until all sides are done and the aubergine feels soft. ( you can do this in a hot oven). Halve the aubergine and scoop out the flesh into a food processor. Add the galic, tahini, olive oil, salt & pepper to taste and the lemon juice, then blend until smooth.

Pile onto a plate, garniash with parsley and sprinkle with paprika. Serve with Khoubez (middle eastern bread) or warm pitta.

 

Barszcz traditional Polish beetroot soup

This is my heartytake take on a famous Polish dish. Unlike the clear Polish soup, I blend the vegetables into it to create more of a broth or stew.

2 litres of beef stock

1 onion, peeled and chopped

1 bouquet garni

1 handful dried mushroom, pre-soaked in warm water for 30 minutes

3 uncooked medium sized beetroots, peeled & sliced

1/2 pint of white vinegar vinegar

1 teaspoon of sugar

15 pre oven-cooked meatballs (I use pork & beef)

 Method

Heat the beef stock in a large pan. Add the onion, bouquet garni, mushrooms and beetroot. Boil for 1 hour. Remove the bouquet garni, puree the soup with a hand blender and stir in the vinegar. Add the sugar and the meatballs and reheat. Serve topped with soured cream and or chopped gherkin.

Meatballs

½ kilo of mixed pork & beef

1 handful of chopped parsley

1 beaten egg

2 slices of stale bread (soaked in warm water and squeezed dry)

½ an onion, peeled & chopped

1 clove of garlic, crushed

1 teaspoonful of caraway seed

Seasoning

Mix all of the ingredients by hand to form a paste, Oil your hands and roll into ½ inch balls. Place onto an oiled baking tray and bake in a pre-heated oven @180 degrees for 40 minutes.

 

Bamya – Egyptian Meat and Okra Stew

2 lb beef or lamb cut into 1″ cubes
2 onions finely chopped
2 cloves garlic finely minced
1 tsp ground cumin
1 tsp ground coriander
1 cup tomatoes peeled, seeded and chopped
3 Tbsp tomato paste
1 cup beef stock or water or more as needed
2 Tbsp fresh mint chopped
salt and freshly ground black pepper
1.5 lb okra
juice of 1 lemon

Okra must be cooked so that its slimy texture is eliminated. The Greeks have the best technique for achieving this. Trim the conical tops with a sharp knife then soak the okra in red wine vinegar (Khall) for 30 minutes allowing 1/2 cup of vinegar per pound. Drain, rinse and dry the okra nd proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice.

Preheat an oven to 325F/165C. In a large frying pan over medium-high heat, warm 1 Tbsp butter or oil per serving. Working in batches, add the meat and fry, turning, until browned on all sides – about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent – 8-10 minutes. Add the garlic, cumin, coriander, tomatoes, tomato paste, stock and mint. Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake until all the liquid is
absorbed – about 1.5 hours. Taste and adjust the seasoning.

Meanwhile prepare the okra as directed in the note above. In a
saute pan over medium heat warm 1/2 Tbsp butter or oil. Add the okra and saute for 3 minutes, stirring gently. Remove the stew from the oven and arrange the okra on top in a spoked pattern. Sprinkle the lemon juice evenly over the surface. Recover the dish and return it to the oven. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry. Serve the Bamia stew piping
hot.

Albondingas

Ingredients

• 500g lean minced beef (lamb is a good substitute)
• 1 egg
• 2 400g tins chopped tomatoes
• 2 beef stock cubes
• 1/2 small glass of red wine
• Herbs de Provence (or a good selection of mixed herbs)
• 1 onion, finely sliced
• 1 garlic clove, finely sliced

Method

Step 1
Mix the mince with the egg and half the onion. Season with 1 stock cube and black pepper.

Step 2
Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Drain all but 1tbsp oil in the pan, retaining the bits of meat that are left in the bottom of the pan. Add the rest of the onions and some garlic and fry for a further 2 minutes – they should turn a beautiful meaty colour.

Step 3
Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs (I used Herbs de Provence). Add in the red wine and crumble in the final stock cube, then season again if required.

Step 4
Simmer for 20 minutes so that the sauce thickens – longer if it requires it.

Serving Suggestion
This can be served on its own as part of a tapas meal, or you could serve these with bread or some Spanish rice.

Imam Bayildi…the priest fainted

1 kg eggplant

4 large onions

6 ripe tomatoes

1 head of garlic

salt

sugar

olive oil

Wash the tomatoes and cut them into chunks; peel the onions and cut them into wedges. Peel the eggplants and cut them into even sticks, peel and cruish the garlic. Grease a skillet with a little olive oil and add the onions, tomatoes, eggplant, garlic and 2 teaspoons of salt. Put the vegetables into a well-greased stove-to-table pan, add 3 cups of water, 1 teaspoon each of sugar and salt. Cook until all of the water has evaporated, then lower the heat, cover and cook slowly for 30 minutes. Cool and serve lukewarm with bread or rice.

Blue Ribbon Pinto Beans

 1 pound bag dried pinto beans
salt (to taste)
canola oil
large onion, chopped

Look Pinto Beans and remove rocks and imperfect beans, wash well and drain. Place in large boiling pot with a good thick bottom, like Club Aluminum Dutch Oven with lid.

Important: Do not presoak beans!!

Cooking in this way will cause them to become a beautiful reddish color in a thick soup.

Place beans in a pot of water filled almost to the top. Bring beans to a boil and reduce heat to medium/low. They will continue to cook and you will have to add more HOT water until beans are tender. When tender, add salt to taste, 2 tablespoons canola oil and one large chopped onion.

Continue to simmer…as soup begins to thicken you may have to lower temperature. Be sure that there is an adequate amount of water, cooking down to make a thick red soup.

When done, (about 3 hours later) cook the juice down. You can remove the lid when the beans are done and turn the temperature back up to cook down the soup. Once you try this method of cooking pinto beans, you will never presoak again!

 

Mulligatawny Soup

Mulligatawny–literally, “Pepper Water”–is a substantial and deliciously complex meal in itself. At the same time it poses its own mystery since soup is not a significant part of traditional Indian cuisine. Rumor has it that the English adapted a traditional spiced pea and lentil Indian peasant dish to suit their own love of soup…and called it Indian. Serve this one hot–and with a lot of showmanship–to 4-6 people.

•  2 Tablespoons butter or olive oil
• 2 stalks celery, chopped
• 1 carrot, peeled and chopped
• 1 large onion, peeled and chopped
• 1 chile pepper, seeded and deveined (your choice: banana, poblano, jalapeno, habanero–whatever you can stand)
• 4 cups chicken stock
• 1/4 cup lentils
• salt and pepper to taste
• 1 Tablespoon curry powder
• 1/2 cup coconut milk* or whipping cream
• 1-2 cups cooked rice (preferably basmati)
• 1/2-1 cup shredded cooked chicken (you can cook raw chicken in the stock at the start if you don’t have leftover chicken lying around)
• 1/2 cup tart raw apple, chopped fine

Garnish: spoonsful of extra cream or coconut milk–and minced cilantro or parsley.

Saute the celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent. Stir in the curry powder to blend and cook for a minute. Pour in the stock, add the lentils (and chicken, if it’s raw), and bring to a boil. Reduce heat and simmer for 30 minutes. While the soup is simmering, get the rice cooked (if it isn’t already); likewise with the chicken. Then shred the chicken and chopped the apples finely. You don’t need to skin the apples. When the soup is done, season to taste with the salt and pepper, then puree, solids first, in a blender. Return to pot. When ready to serve, bring the soup to a simmer and add the coconut milk or cream. Take the pot to the table, as well as individual bowls of warm rice (heated in the microwave, if necessary), shredded chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley). To serve, have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup bowls are nice here)–then pile on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top, then drip coconut milk/cream into the center and swirl–and sprinkling with fresh cilantro and parsley.

 

Kjotsupa

This is a classic Icelandic dish, a relative of Irish stew. There is a recipe for this soup in most Icelandic homes. No two are the same, and most are not really recipes, but general guidelines. It is very hard to put down a measured recipe, since the ingredients available will vary, and so will the taste, mood and inclination of the cook! The following is one variation, which I have tried to make as authentic as possible. The measurements are not meant to be taken too seriously, and should be varied according to taste and availability of ingredients. I have marked the absolutely necessary ingredients with an asterisk (*). These are only necessary for authenticity – part of the fun is coming up with your own preferred recipe.

Cooking time: appox. 60 minutes, 10-15 minutes preparation. Serves 4-6.

*  1 1/2 litre Water (less if you want a stew)
* 500 g Lamb or Mutton pieces on the bone
* 1/2 medium Onion sliced or coarsely chopped
* 100 g white cabbage, head halved and sliced across into thin strips
* 2 medium Carrots, sliced across or coarsely julienned
* 50 ml rice (brown or white) or rolled oats
* 1/2 small Rutabaga (a turnip or kohlrabi may be used instead, but taste will be slightly different), bite-sized or smaller cubes (if you dislike the taste, use anyway and discard after use. Rutabagas add a special flavour note to the soup stock)
some cauliflower, divided into florets
leeks, sliced
potatoes, in bite-size cubes; or if small and new, whole with skin

Bring the water to boil. Rinse the meat with cold water and drop in the boiling water. Lower temperature to medium. Allow meat to cook for about 2-3 minutes. Skim and add salt. Cook for about 30 minutes. Add rice/oats (if using). Cook over low temperature for about 10 minutes. Add carrots, onion, cabbage, cauliflower, rutabaga, potatoes and leeks (if using). Cook for 20 minutes. Season to taste with salt and pepper. Skim off fat before serving.

Serve the meat on a platter with potatoes. Some people will eat the meat and potatoes first, others will cut them up and return to the soup. Some people also add milk just before serving.

Save some soup for the next meal. Kjötsúpa tastes even better the next day.

 

Cesky Gulas (Simple Czech Goulash)

Though goulash originally hails from Hungary, it’s also quintessentially Czech and every pub cook and homemaker has his or her own variation. Czech goulash tends to be milder and meatier than its Hungarian cousin—though both rely heavily on sweet paprika. You’ll rarely see goulash served with potatoes—only bread or bread dumplings.

Ingredients:

2 tablespoons cooking oil
3-4 medium sized onions, chopped
1 1/4 pounds of good quality beef, cut into one-inch cubes
2 tablespoons of sweet paprika (more if desired)
2 teaspoons of ground caraway seed
1/2 teaspoon of marjoram
4 cups of cold water
Salt and pepper to taste 

Directions:

Warm the oil in a large pot on medium heat. Add the onion and cook until wilted. Add the beef cubes and allow them to brown. Then add the paprika, but don’t let it cook too long or it will turn bitter—ten seconds is fine. Add the water and caraway, and salt and pepper to taste. Bring to a boil, then cover and simmer for a couple of hours. The sauce will gradually thicken. Just before finishing, add the marjoram. When serving, add some chopped raw onion on top.

Servings: Serves two to four.

*For a vegetarian Goulash, substitute vegetable stock and vegetables, such as potato and mushrooms, for the meat and simmer for just one hour.

 

Healthy(er)  Pork Scratchings

 

 

 

 

 

 

 

 

 

 

The Big Pan Man loves pork scratchings but has been experiencing deep guilt and anxiety whenever he enjoys them. Too much SALT is the problem and, let’s face it, a stroke is no fun at all.

With the nation’s health in mind, he decided to develop a healthier version of this greasy, deep fried but delicious Black Country  delicacy.

The healthy(er) Big Pan Pork Scratching is the result. It has MUNCH, it has CRUNCH but without all that salt and it’s virtually free to make. (But remember to wear your best teeth when you eat them!)

RECIPE

1. Blag some pork rinds from your local butcher. If he’s like mine, he’ll happily give you them for free.

2. Pre heat your oven to 200 degrees centigrade ( gas mark 6)

3. Cut the rinds  into bite-sized pieces

4. Place on an oven-proof tray and sprinkle lightly with low sodium salt.

5. Bake for 15-20 mins then turn the oven to 150 degrees centigrade (gas mark 2).

6. Bake for a further 40 mins – *draining off the fat from time to time - or until the scratchings have turned golden brown and have little bubbles on the skin.

7. Remove from the oven and drain on kitchen paper .

8. Allow to cool but add no more salt.

9. Enjoy with a pint of beer or two.

SMACZ NEGO! as they say in Poland………

* keep the fat, it’s great for roast potatoes

Alternatively, roast chicken skins in the same way and serve with chilli & lime for a delicious Thai snack. Remember where you read this as the Big Pan Man rashly gave the recipe to a bloke from ‘Just Crisps’ at Ludlow Food & Drink Festival.  In a shop near you soon…………………..