Christmas lunch by Jochen and Jolanda

We had a fantastic christmas lunch with secret santa delivering presents for everyone.
On the menu was: Turkey with gravy and cranberry sauce, pommes dauphinoise, blanched vegetables, stuffing and mince pies for dessert.

Pommes dauphinoise (potatoe gratin)

Ingredients: Potatoes, Milk, Onions, Garlic, Butter, Cheese, Thyme, Rosemary, Salt, Pepper, Nutmeg. 
Cut the potatoes in thin slices, dice half a onion, and fry until glassy. Add spices and garlic, salt and pepper, then add potatoes, cover with milk, add a tablespoon of butter and bring to boil. Let it simmer until potatoes are soft and almost done.
Put everything into a dish and cover with cheese.
Put into oven at around 200 °C and bake until the cheese is golden brown and the potatoes are soft.

Vegetables:

Carrots, Brocoli, Cauwliflower (whatever vegies are handy really), Small onion, Sugar, Honey, Thyme.
Bring water to boil, add some sugar and cook the vegetables for 10 minutes.
Drain the vegetables and let them dry off.
Chop the onion and add to some olive oil in a pot, fry with thyme until slightly brown, add a tablespoon of honey and mix, let the sugar caramelize a little, add vegetables and stir well.

Turkey:
Buy large pieces of turkey  ready to roast from the supermarket (Sainsburys, M&S, Tescos) and cook according to the instructions (sorry, it is a lot less fancy than you expected probably. I'll attempt to make a proper turkey next time)

Cranberry Sauce:
I cup sugar (200g), 1 cup water (250ml), 4 cups frozen or fresh cranberries (12oz). Put everything in a saucepan together, bring to boil, then simmer on low heat for 10 minutes until cranberries get soft. Simmer a little more. Then add spices or raisins or blueberries, whatever strikes your fancy. I put orange peel, cinnamon and nutmeg in mine.

Onion and sage stuffing:
4 large onions, 10 sage  leaves (or more if you want more taste), 300g breadcrumbs, 40g butter, salt and pepper to taste, 1 egg.
Bring a large pot of water to boil. Peel the onions and boil whole for about 10-15 minutes. The less you boil them, the stonger your stuffing will be in "onion taste". Just before you take them out, add the sage leaves to blanche them quickly.  Take out the onions and sage leaves, cool down with cold water and cut into fine pieces. In a bowl, combine the cut onion and sage leaves, breadcrumbs, butter (melted) and egg. This should give you a "stuffing-like" texture. Now fill into a oven dish and bake at 180°C until you think it smells and looks good.

Mince pies:
225g cold butter (diced) , 350g plain flour, 100g golden caster sugar, 280g mincemeat, 1 small egg (beaten), pecan nuts (coarsly chopped), icing sugar to dust.
In a bowl, combine butter, flour and sugar and work into a smooth dough. Roll out onto a floured surface and cut out circles in a size that line your mince pie tray (use a glass or so). Grease the tray, line the inside of the moulds with your dough circles. Fill these with the mincemeat combined with pecan nuts. Either add another smaller dough circle to close the top of the mince pies, or cut out stars and put them on top, or just leave them open. Beat the egg and brush the top of the mince pie with it. Bake for at 180°C for 10-15 min or until golden brown.

Looking forward to our Christmas lunch

putting chairs in a circle:

Catherina: Großmuttis Hühnerfrikassee (Grandma's chicken fricassee)

This is the ideal combination of winter comfort food and family history. My grandmother used to make this chicken dish and served in a ring of rice (I found that really intriguing), so now I made it for the group - to serve 6 or 8:

Boil a large chicken (1800 to 2200g) with chopped carrots, leek, celery root and a "garnished onion":

(gesteckte Zwiebel - eyes and nose are cloves, the mouth is a couple of bayleaves).

While this is boiling, roll meatballs (500gr mince, pork works well, 1 egg, some finely chopped onion, some breadcrumbs, spice to taste - curry is my favorite) and set them aside. Cut 250 gr of mushrooms in half, cut 4 cm pieces of 250 gr of asparagus (usually green, white when it is in season use it!). By the time you have done that, your chicken broth should take shape - scoop some out and boil the veggies and meatballs for about 5 minutes - fish them out and set them aside. Take the chicken out of the broth (after about 1.5 hours), let it cool off. Prepare a roux (melt about 50 gr butter, whisk in flour until you have a paste, start adding small amounts of broth (including the broth that you boiled the meatballs and vaggies in), keep whisking, repeat until you have the amount/consistency you want). Add meatballs, veggies, chicken meat and a couple of spoonfuls of capers - season to taste and serve with rice.

I don't have the picture of the finished thing - anyone?

Jambalaya by Aric

Last friday, Aric made traditional Jambalaya for us, which apparently is closely related to the spanish paella.

Aric, where is the recipe? It looks delicious!

Zhen's Chinese Buffet

And again this friday, Zhen trumped all of our cooking skills with her great variety of chinese dishes. We had (from the top left, clockwise) pork belly, ribs, cumin lamb, spicy noodles and beans and it was YUMMY!

Here is how Zhen works the magic:

Ribs

Cook the ribs with five-spice powder soup for 30 mins, with ginger and salt

Key point: with pressure cooker

Double-cooked pork slices

Materials: Pork, Leek, ginger, salt, aniseed, hot pepper, Pricklyash Peel

1)  cook soup with ginger, salt, aniseed, hot pepper, Pricklyash until boiled

2)  put the port (the whole one) into the boiled soup for 5 mints

3)  take out of only the pork until its cooled

4)  cut the pork as very thin slices

5)  put oil in the hot pan and cook for 3 mins

6)  adding some black bean source in oil and cook for another 3 mins

7)  adding the sliced pork in the pan fry for 5 mins

8)  adding cutted leek in the pan and mix with the pork, adding a bit salt and cook for 5mins

9)  ready to serve

Chinese noodle

Materials: Chinese noodle, cucumber

1.    noodle source including soy sauce, Chinese vinegar, aniseed Powder, pepper oil, sesame oil, sugar, garlic, ginger, leek, peanuts powder

2.    cook the noodle with boiled water for 5 mints, take out the noodle and watering with cold water to prevent the hot noodl to stick together

3.    adding some olive oil to mix with noodle

4.    ready to serve: mix this noodle, sliced cucumber as well as the source

Cumin lamb

Materials:Lamb, cumin, potato， ginger

1)       Cut the lamb, ginger and potato into small pieces

2)       Fried the lamb with ginger, cumin and salt for 5 mins

3)       Adding the potato together and fry for another 8 mins

4)       Ready to serve

 



Sweet and sour chicken by Karolina

Today we had Karolina's flatmate's special sweet and sour chicken and it was very delicious! According to Karolina it is also not very complicated to make. That's what we like to hear!!!

And here is the very easy recipe:
For the sauce you need:
3 tbsp vinegar
3 tbsp sugar
1 tbsp tomato puree/ketchup
1 tbsp soy sauce
1 tbsp cournflour
1/2 tsp salt
1 tsp seasame oil
this does 2-3 peoples worth of chicken and vegetables.
I mixed it with cooked chicken, carrots, green peas, onions, sweetcorn and rice.

Aubergine Ragout with Couscous by Jochen

A little while ago, Jochen delighted us with a very tasty lunch... it was so tasty, we completely forgot to post it. So here is the picture:

And the recipe will follow, as always.

Nick's not yet famous Cannelloni

"The Cannelloni is a cylindrical type of pasta generally baked with a filling and covered by a sauce."This is the Wikipedia definition. And although Nick's cannelloni had a somewhat cylindrical shape, they were not just baked with any filling and any sauce: the had delicious ricotta and spinach filling and were served in a rich tomato and mozzarella sauce.... and a thick and creamy chocolate cake for dessert, what more could you ask for?

CANNELONI

FOR THE TOMATO SAUCE

• 3 tbsp olive oil
• 8 garlic cloves , crushed
• 3 tbsp caster sugar
• 2 tbsp red wine vinegar
• 4 x 400g cans chopped chopped tomatoes
• small bunch basil leaves

FOR THE TOPPING

• 2 x 250g tubs mascarpone
• 3 tbsp milk
• 85g Parmesan (or vegetarian alternative), grated
• 2 x 125g balls mozzarella , sliced

FOR THE FILLING

• 1kg spinach
• 100g Parmesan (or vegetarian alternative), grated
• 3 x 250g tubs ricotta
• large pinch grated nutmeg
• 400g dried cannelloni

1. First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
2. Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
3. Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

CHOCOLATE CAKE

• 200g good quality dark chocolate , about 60% cocoa solids
• 200g butter , cut in pieces
• 1 tbsp instant coffee granules
• 85g self-raising flour
• 85g plain flour
• 1⁄4 tsp bicarbonate of soda
• 200g light muscovado sugar
• 200g golden caster sugar
• 25g cocoa powder
• 3 medium eggs
• 75ml buttermilk (5 tbsp)
• grated chocolate or curls, to decorate

For the Ganache

• 200g good-quality dark chocolate , as above
• 284ml carton double cream (pouring type)
• 2 tbsp golden caster sugar

1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Xiying's chinese lunch

Yesterday, Xiying made chinese food for our lunch, which was very yummy!

Here's the recipe: This time I chose to do one cold dish using carrots and onions as main ingredients and another kind of braised meat concerning what Yujie cooked last time is extremely popular. As an experiment, I also baked some Chinese bread with an electronic pan. Hope the results don't look so terrible.

Personally I preferred sour and spicy. So in the cold dish, a lot of Chinese vinegar (Chencu) and chilly oil, plus a little bit soy sauce were mixed into this flavor, typical my style. It would be perfect if some grated spring onions are added. But again, the key is the vinegar and chilly.

???(Hongshaorou, braised meat) is one of my favorite because it's very delicious but still easy to cook. Fresh pork belly is cut into dices, so it is with those potatoes. When the oil is heated, put the pork dices together with ginger and garlic into the wok. After a few stirrings, when the meat changes colour, add light soy sauce and a whole bag of Five Spice Powder. Then add half wok of water to leave the meat braised. Potatoes are optional. I chose it because I know many people love its flavor. One hour later, add potato dices into the wok and leave until they are cooked. When serving, no
matter when you open the lid, the aromatic smell will give you a fantastic appetite. Even the sauce is superb for rice.



Variation of Quiches by Jolanda

Last friday, I made 2 different kinds of quiches: smoked salmon/leek and goats cheese/spinach. The small size ones are fun for partys and lab lunches, but for practicality, I put up recipes for big quiches. They are equally good though!

 

Smoked salmon and Leek Quiche (1 big quiche)
You need: 150g smoked salmon, 2 leek (about 700g), 3 eggs, 200ml cream, salt, pepper and ready made puff pastry (or you can make puff pastry yourself, I will also add a recipe for that).
Preheat the oven at 180°C. Wash the leek, cut it into small pieces, blanche for a few minutes in boiling water and strain. Cut the salmon into small pieces. Mix eggs and cream in a bowl, stir in leek and salmon, add some salt and pepper and ready is your quiche mix. Butter a quiche tray and line with the puff pastry, pour in the quiche mix and bake for about 30 minutes, or until the top starts browning.

Goats cheese and Spinach Quiche (1 big quiche)
You need: 1 packet of goats cheese, 1 big pack of fresh spinach (or other vegetables, also works well with tomatoes, peppers or courgette), 3 eggs, 200 ml cream, herbes de provence, parmesan cheese and puff pastry. Preheat the oven at 180°C. Wash the spinach and cut it into small pieces. Mix eggs and cream in a bowl, stir in spinach (or other vegetables), grated parmesan cheese, add some salt and pepper and ready is your quiche mix. Butter a quiche tray and line with the puff pastry, crumble the goats cheese onto the puff pastry and then pour the quiche mix on top. If you want to add tomatoes, just put them on top at the end to prevent crushing. Bake for about 30 minutes, or until the top starts browning.

Puff pastry:
This is a recipe from Gordon Ramsay that I find works quite well:
250g strong plain flour, 1 tsp fine sea salt, 250g butter , at room temperature, but not soft, about 150ml cold water (I find that you need less than that).

1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

Enjoy your quiches with salad or roasted vegetables!

Saturday Dinner by Catherina and Thomas

To celebrate the start of so many new people in the lab, we were invited to Thomas' and Catherina's place for an absolutely delicious 3-course dinner.

You will see how delicious it was once I upload all the pictures!!!

Starter: Thomas' Thai Seafood Soup 

Main Course: Catherina's Lasagne
(serves 6, so I actually made twice the below)

This is something I have cooked for ages and it has evolved over time, the nice thing is that you can adapt the recipe according to your taste. Here is what I did that Saturday:

I made a Bolognese sauce:  finely chop a large onion, a carrot, some celery root and some garlic, roast that in olive oil, then add 500 gr of mince meat (can be any species - I used beef on this occasion). Sprinkle with herbs (Oregano is good, I also added some bayleaf). Roast until brown, then add chopped tomatoes (2 tins), a bit of red wine, and let boil for at least 30 mins, season to taste and set aside.

For the veggie layer: Use 600 gr of spinach (I really wanted Swiss Chard, but there wasn't any to be had) and cook that with very little chicken broth and butter, salt, some chopped red chilly, pepper, nutmeg and garlic. Set aside.

Soak some Porcini mushrooms in red wine over night.

For the Bechamel: take a chunk of butter (about 60 or 70 gr), heat that, add flour and stir until this becomes a thick pasty goo. Then add milk, stir, add more milk, stir and so on (note, this burns easily, so don't go away and keep stirring) until you have the desired thickness (like a sauce). Stir in about 350 gr of grated Morzarella cheese (Waitrose has that, but self-grated Gouda also works). Season with a little salt (gouda needs no salt because it is so salty on its own), white pepper and nutmeg. Set that aside (but not for long, if this gets cold you'll never get it fluid again, so the sauce should be the last thing you do).

Square forms work best for lasagne: pour a little bit of broth into it, then put in a layer of uncooked pasta (all supermarkets sell pasta sheets, I used the wavy ones from Waitrose). It is ok if the pasta sheets overlap a little. Add a layer of Bolognese (half of what you have), scatter the Porcini mushrooms over this layer) then add a layer of uncooked pasta sheets. Then put the entire spinach and top that with some scoops of the Bechamel/cheese sauce (about half), cover with a layer of uncooked pasta sheets, add the rest of the Bolognese, cover with another layer of uncooked pasta sheets, then top off with the rest of the Bechamel over which you scatter the remains of the Morzarella from the bag (I never said this was a quick recipe ;) ).

Put into the oven at 180 - 200°C until golden brown (should take 25 to 30 mins) and serve with a salad.


Desert: Thomas' Masterchef Sticky Toffee Pudding

Tatyana's Indian Home Cooking

Our latest lunch was cooked by Tatyana and she brought several lovely dishes from her home country for us to try.

Karahi Chicken

A Karahi is a type of thick, circular, and deep cooking pot (similar in shape to a wok) used in Indian cuisine. A Chicken stew prepared in a Karahi is called "Karahi Chicken”

Ingredients :
500 grams Boneless Chicken - cut into pieces
1 onion- chopped
1 tomato- chopped
Salt to taste
3-4 cloves garlic - chopped
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/4 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tsp kasoori methi (dry fenugreek leaves) – crushed by hands
1 tbsp oil

Method:
1. Heat oil in a karahi (heavy bottomed vessel) and add onion. When it turns translucent, add garlic. Sauté for 1/2 a minute.
2. Add tomato, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, kasoori methi and salt. Mix well and fry till oil begins to separate.
3. Add the chicken and mix well. Lower heat and cook covered for about 4-5 minutes. Serve hot kadhai chicken with pulao rice, naan or paratha and cucumber raita.

Cabbage stir-fry  (Thoran)

Thoran/Stir-fry is a common side dish for a Kerala meal.

Ingredients:

Cabbage(finely chopped or grated)
Onions  (chopped) - 2
Green chillies - slit - 2
Cumin seeds - 1/2 tsp
Grated coconut - 1/4 cup
Salt - As required
Turmeric powder – 1/4 tsp
Mustard seeds - 1 tsp
Curry leaves  - 4 or 5 leaves

Method:

Heat oil in a large pan.  Add the mustard seeds and cumin seeds till they splutter.
Add curry leaves, split green chillies and the chopped onions.  Cook till the onions are translucent.

Add cabbage, turmeric powder, salt (as required) and mix well.
Cover and cook on a low flame till the cabbage is cooked.
Once the cabbage is cooked, sprinkle the grated coconut and cover with a lid for another 5-7 minutes.

Can be eaten as a side dish with rice and curry or with Chappatis.
Note: Don`t use water while preparing and cook on a low/medium low flame

Cucumber Pachadi

Cucumber pachadi is an ideal accompaniment to a curry. It is eaten as a salad or a raita.

Ingredients:

1 cucumber
1/2 inch ginger
2-3 green chillies
2 tblsp  grated coconut
1 1/2 cups yogurt (beat well)
1 tsp oil
1/2 tsp mustard seeds
5-6 curry leaves
Salt  to taste

Method:

Grate the cucumber and keep aside.

Grind together scraped coconut, green chillies and ginger to a fine paste.

Mix together the grated cucumber, ground mixture and yogurt. Add salt to taste.

Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, stir for a moment.

Pour the above on to the yogurt mixture. Stir it thoroughly.

Serve chilled.

Pulao ( Pilaf rice )

This dish is one where the rice is cooked in a seasoned broth and whole spices.

Ingredients:

2 cups basmati rice

½ inch cinnamon stick

3 cloves

4 cardamon pods

1 tsp cumin seeds ( you can substitute with fennel seeds)

chicken or vegetable stock

salt & black pepper to taste

Method:

Use a wide surface area vessel with a broad and heavy base.

Soak 2 cups rice in warm water for 30 to 45 mins.

Fry the onions in oil. Then add the cinnamon, cloves and cardamon and fry for another minute till you see the cardamom pods fluff up a bit. Take care not to burn the spices, otherwise it will taste bitter.

Next add tomatoes and saute well.

Then add 3 1/2 cups of stock to it.

When the stock/spice mixture comes to a boil add the soaked rice after draining off the water taking care not to break the rice. Add salt and black pepper to taste.

Cover and let the rice cook till it is about 70% cooked. Then shut the gas off even though the rice is uncooked and the you can still see liquid in the vessel.  Cover with a lid and put a tea towel on top to trap in all the steam.  The rice that is slightly hard will slowly absorb all the liquid and will be perfectly cooked in 15 to 20 mins.

After 20 mins, open the vessel and you will find the rice perfectly cooked with every grain intact and all the water absorbed. You will have the perfect pilaf.

NOTE: You can also add some royalty to your pilaf by adding saffron infused milk, cashewnuts and raisins just before you serve. You can roast the cashewnuts before you add them.

Chinese feast by Zhen

This friday, the lab had a fantastic chinese lunch with too many options to choose from. But we managed to eat almost everything :-)

As always, recipes will follow shortly. I hope you're getting hungry already!

Thomas' famous Six-Bean-Stew

Again, we are a little late with posting this awesome lunch that Thomas made for us a few weeks ago, but nevertheless it was VERY tasty!

Bean stew with chorizo and roasted butternut squash

(this recipe actually comes from the back of the “Epicure Creative Cooks” Rustic Six Bean Mix).

Slice 3 cloves of garlic and heat in 2 tablespoons of olive oil until garlic softens (don’t let it burn). Add 200 gr of sliced chorizo and cook until the slices start to brown. Add a medium chopped onion and a teaspoon of smoked paprika powder and cook for a further 5 minutes. Add 150 ml of red wine and simmer until the wine has been reduced by half, then add 400 gr of chopped tomatoes (tin) and the bean mix (350 gr = one pack), cook for another 20 minutes, season to taste and add some flat leaf parsley before serving.

Peel and slice 400 gr butternut squash into finger-thick slices (ACHTUNG: butternut squash is really hard to peel – cheat if your supermarket offers peeled slices or cubes), put them in a mixing bowl, add 2 tablespoons of olive oil, a teaspoon full of chopped fresh thyme, sea salt and ground black pepper and mix until the squash is well coated. Spread the slices on a baking sheet and roast in a preheated (180°C) oven for 20 minutes until soft and golden brown.

Serve with salad and fresh baguette.

Seafood Paella by Pilar

We are going to start this blog with a lovely dish we had for our friday lunch a few weeks ago:
Pilar's traditional spanish seafood paella. And of course it was no surprise that everyone also enjoyed the wine with it...let's just say it was a fun friday afternoon... :-)

And here is the recipe to this lovely looking dish: Seafood Paella Pilar style

Ingredients: tuna, salmon, langoustines, mussels, rice, olive oil, spanish chorizo, carrots, green pepper, mushrooms, tomatos and onion

To make the stock add onion, langoustine heads and mussels to a pan of water, bring to boil and leave to simmer.

In a paella pan (or frying pan) add some olive oil and fry the sliced chorizo until the oil becomes red.

Add the sliced carrots and green pepper and cook for 5 mins on a low heat.

Add the sliced mushrooms and chopped fresh tomatos, after 10 mins add the rice,(1 cup of rice to 2 cups of water more or less) and stir.

Pour the stock through a sieve step by step and add to the paella, but don't stir too much (better shaking).The rice needs aproximatly 20 minutes, during this time add saffron in powder or in any case tomato sauce to give the rice some colour.

When the rice is almost ready add the tuna and the salmon and after 5 mins add the langoustines.

It's not allow to drink water with the dish! A white wine from Galicia is recommended (albariño, ribeiro,…). The brand of albariño wine “Anxo” is quite good. We have already checked it. Enjoy the meal!