remi Posted April 14 Report Posted April 14 (edited) One of my favourite meals to cook on the KK is paella. Especially since moving to our new house, which has an induction cooktop. Steel paella pans are never perfectly flat, so induction cooking is a pain. And then there is the mess. Cooking a paella outdoors, over fire, is one of life’s great pleasures. And that’s all traditional paella was- a rice dish cooked over fire in a pan. Having spent some time in Valencia, I’m well versed in traditional paella- and often make a traditional inspired dish with chicken, green beans and sliced Roma tomatoes. At other times- I go maximalist. Tonight, with my parents visiting from interstate, was maximalist. Chorizo, chicken thighs, baby calamari, prawns and mussels with Roma tomato, saffron, spicy smoked and sweet pimenton, fresh rosemary from the garden and green beans on top. My friends always complain that I say that each iteration of a dish was the best ever. They have a point. Nevertheless this was the best paella ever- smoky, spicy, redolent of the aromas of fresh seafood and herbs, the bitter crunch of the soccsrat from the bottom of the pan. Sharpened up with a healthy squeeze of fresh lemon over the top. Heaven. Edited April 14 by remi 8
Tyrus Posted April 19 Report Posted April 19 That looks all aroud nice. Don't know what it means, I thought first before seeing it might have been a chocolate invention, I was wrong. Clue me in David, am I the only one.
David Chang Posted April 19 Report Posted April 19 @Tyrus this is my first time making south african food. someone gifted me boerewors, which is that coiled sausage. pap is a white corn polenta made into a creamed texture, the rice substitute over there. chakalaka is like a mix veg stew sauce. 2 2
Tyrus Posted April 19 Report Posted April 19 Intriguing, the S. African by Tekebo would surely know more about this cuisine...his name begins with a B as I try to recall, it'll come to me after I hit send. The sausage at a glance looks like a mix of pork and beef, I'll find a recipe and make a batch. Call it a challenge of curiousity. 1
JDBBQ Posted April 20 Report Posted April 20 Brisket for a nice spring day with kids being homeSent from my iPhone using Tapatalk 5
jonj Posted April 20 Report Posted April 20 22 hours ago, Tyrus said: Intriguing, the S. African by Tekebo would surely know more about this cuisine...his name begins with a B as I try to recall, it'll come to me after I hit send. @Braai-Q 2
C6Bill Posted April 21 Report Posted April 21 I was so busy i forgot to take pics while cooking but ..... 5
Tyrus Posted April 21 Report Posted April 21 Is that what is referred to as signature bread? Dinner for two,,,,,,,,,,,,,,,,,dozen, looking good. 2
tekobo Posted April 24 Report Posted April 24 On 4/19/2025 at 6:42 PM, Tyrus said: Intriguing, the S. African by Tekebo would surely know more about this cuisine...his name begins with a B as I try to recall, it'll come to me after I hit send. The sausage at a glance looks like a mix of pork and beef, I'll find a recipe and make a batch. Call it a challenge of curiousity. Yes, as @jonj said, the South African is @Braai-Q. I am pretty certain he shared his boerewors sausage recipe with me but I just can't lay my hands on it at this moment. Hopefully all this tagging will wake him up and he will find his way over to help you! Great looking cooks all. Can't wait for our summer to kick in. 1 1
Tyrus Posted April 24 Report Posted April 24 5 hours ago, tekobo said: I am pretty certain he shared his boerewors sausage recipe with me but I just can't lay my hands on it Not a problem, I found a recipe on YT by a S.African gent. I looked over a few and one common addition seems to be Corriander. Going to do it today, I'd post the results however I'm having a bit of a problem with my photo storage. Seems when I add them in the pictures go where they want, have you ever tried looking through a thousand photos of mostly cooking pics....it ain't fun. Nope, not that one, Nope, not that one, etc, etc 2
Tyrus Posted May 21 Report Posted May 21 (edited) There was a pkg of spice lying about, I wasn't sure what was inside the pouch but when I opened it up I discovered it was a Mexican blend of some sort. Instantly the black Columbian clay pot came to mind with a mix of rice and chicken. Using this pot first up top in the KK and finishing down low over the fire always makes a delish and easy meal. Cut carrots, onion, stringbeans, celery are added to the rice using chicken stock preferred to water, then some chive and parsley and finish with a can of Rotel tomatoes with green chiles. Brown the chicken first for a better presentation, nothing fancy but a tasty alternative. Here's a new selection Campbells has come out with, mix this with rice & peppers and some chicken...the next time. One pot meals, can't beat them Edited May 21 by Tyrus 6
C6Bill Posted May 21 Report Posted May 21 I am so stealing that !!!! Today would be a great day for a nice warm meal. Feel like winter again 3
MacKenzie Posted May 21 Report Posted May 21 It's a cold miserable spring here in Nova Scotia too. 1 1
Tyrus Posted May 22 Report Posted May 22 All this cold weather is coming from a Canadian low, not to be confused with a Mexican high. Heat up a can of the Buffalo soup, it should put a spark in your step. 2
SteveL Posted May 22 Report Posted May 22 Here’s some pics of recent cooks. I’m obsessed with my "grill friend!" 7
SteveL Posted May 22 Report Posted May 22 Everything is coming out perfect. The KK is a breeze to use. I absolutely love it! 3
