[CH] Smoked paprika
Jim Weller (arcticchef@theedge.ca)
Tue, 16 Dec 2003 19:00:14 -0700
From: "Helen L. Gillis" <HelenGillis@earthlink.net>
Subject: [CH] Smoked Paprika?
> I recently bought a big container of smoked paprika. Has anyone
> used it, or have any recipes???
Hungarian smoked paprika is awesome stuff. Mild but very flavourful. Use it
in any Hungarian, Balkan or Spanish recipe that calls for regular paprika.
Here's a Spanish potato cake that calls for it:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Potato Cakes with Chorizo and Manchego
Categories: Spanish, Sausage, Smoked, Potatoes
Yield: 4 Servings
400 g Mashed potatoes
3 tb Olive oil
1 ts Smoked paprika
2 tb Cornmeal
50 g Chorizo puchero or
-pepperoni; thinly sliced
-on the diagonal
50 g Manchego or taleggio cheese
-thinly sliced
Heat 1 teaspoon of the olive oil in a frying pan over a moderate heat,
add the smoked paprika and cook the spice for approximately 1 minute.
Add this to the potato and mix thoroughly.
Divide the potato into 4 flat patties and cover them on both sides
with the cornmeal.
Heat 1 tablespoon of the olive oil in the frying pan over a moderate
heat. When the oil is hot fry the potato cakes for 2 minutes on each
side. Remove them from the pan and place them onto a baking tray.
Place the slices of chorizo on top of the potato cakes and then place
the manchego on top of the chorizo. Drizzle the remaining olive oil
over the potato cakes.
Place the potato cakes under a hot grill until the cheese melts and
starts to brown.
Notes Serve with a green salad and a glass of rioja!
NOTES: A combination of Spanish flavours make a change to the more
usual North European style of potato cake.
Source not noted
MMMMM
Cheers
YK Jim