Reduced cabinet bingo: hake with Spanish rice
Friday, December 8th, 2017 09:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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weekly_food_challengeIt took me three attempts to find a shop that actually had anything in its reduced cabinet. Yesterday big Tesco obliged, however. There were a lot of chickens marked down from £3 something to £3 something else. There were some ready meals. And there was an interesting selection of fish.
In the other reduced cabinet there were various deli items. I came away with some hake fillets (reduced from £7.50 to £5.25*) and an end of salami (reduced to 66p from I know not what). Also some chocolate eclairs, so I got them for pudding. (Not pictured, because I didn't cook them!)
Hake to me is a Spanish fish, associated with San Miguel and olives and storks on church roofs, so I got some paella rice as well.
I cut the salami up into little chunks and cooked it gently in a wok to melt the fat out, then I added a chopped onion, three chopped garlic cloves (two of them were very small) and a red pepper. Also some cabbage, which I later fished out when I realised that cabbage cooks faster than rice. Threw in 150g rice and turned it in the fat. Added a slug of sherry and then a pint of vegetable stock. Shook in a lot of paprika to cover the fact that I was using salami, not chorizo. Brought to the boil and simmered.
After about ten minutes of simmering I fried the hake fillets in butter in a separate pan, five minutes on each side. (And five minutes before the end I put the cabbage back in with the rice.) Served the one next the other.
It wasn't bad at all.
*I don't usually pay more than a fiver for protein for one meal unless it's a special occasion, but I do like hake, and it'll be today's lunch as well.
In the other reduced cabinet there were various deli items. I came away with some hake fillets (reduced from £7.50 to £5.25*) and an end of salami (reduced to 66p from I know not what). Also some chocolate eclairs, so I got them for pudding. (Not pictured, because I didn't cook them!)
Hake to me is a Spanish fish, associated with San Miguel and olives and storks on church roofs, so I got some paella rice as well.
I cut the salami up into little chunks and cooked it gently in a wok to melt the fat out, then I added a chopped onion, three chopped garlic cloves (two of them were very small) and a red pepper. Also some cabbage, which I later fished out when I realised that cabbage cooks faster than rice. Threw in 150g rice and turned it in the fat. Added a slug of sherry and then a pint of vegetable stock. Shook in a lot of paprika to cover the fact that I was using salami, not chorizo. Brought to the boil and simmered.
After about ten minutes of simmering I fried the hake fillets in butter in a separate pan, five minutes on each side. (And five minutes before the end I put the cabbage back in with the rice.) Served the one next the other.
It wasn't bad at all.
*I don't usually pay more than a fiver for protein for one meal unless it's a special occasion, but I do like hake, and it'll be today's lunch as well.