PAPRIKA OIL
This flavored oil is easy to make and adds an individual touch. Use this to baste vegetables and meatwhen grilling or broiling.
Provided by Sharon123
Categories Very Low Carbs
Time P7DT2m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Spoon 2 tbls. paprika into a clean jar or bottle. Pour in 2 cups olive oil and seal the bottle. Leave in a cool, dark place, shaking the bottle occasionally, for 1 week.
- Line a funnel with a double layer of cheesecloth and then strain the oil into another bottle. Use the oil to baste vegetables and meats when cooking. Enjoy!
Nutrition Facts : Calories 1928.6, Fat 216.9, SaturatedFat 30, Sodium 8.9, Carbohydrate 3.7, Fiber 2.4, Sugar 0.7, Protein 1
HASSELBACK POTATOES WITH GARLIC-PAPRIKA OIL
There may never be a better book title than "Aristocrat in Burlap," a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable help from Native Americans) to the brown-skinned Burbanks that built today's $2.7 billion industry. The large size of Idaho potatoes - often 3 to 4 pounds each in the 19th century, nourished by volcanic soil and Snake River water - is the source of the mystique. The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else. In the original, the potato is wrapped in bacon, but you can get good smoky flavor and a gorgeous ruddy color by using smoked paprika.
Provided by Julia Moskin
Categories dinner, lunch, side dish
Time 1h15m
Yield 8 to 16 servings
Number Of Ingredients 6
Steps:
- Place whole unpeeled potatoes in a pot. Cover with cold water by at least 2 inches. Bring to a boil over high heat. As soon as water boils, set a timer and cook potatoes for 10 minutes. Drain, cover with cold water, and let cool to room temperature. (This can be done up to 1 day ahead. Do not refrigerate.)
- Heat oven to 425 degrees. Combine oil, garlic and paprika in a bowl or measuring cup. Have a pastry brush ready.
- Place a potato on a large spoon. Use a sharp knife to make 1/8-inch-thick slices in the potato, crosswise, without cutting through the bottom, so potato remains intact. The sides of the spoon will prevent the blade from going too far down. (Or, rest potato on counter and line up a chopstick on each side to block the knife.) Don't worry if the potato skin starts to shred; it will look fine after baking. Repeat with remaining potatoes.
- Place potatoes on a piece of foil and brush generously with the paprika oil, using fingers to separate slices and let oil drip down. Sprinkle with salt, making sure that it gets between the slices.
- Place on a baking sheet and bake 20 minutes. Remove from oven and brush again with oil. Use oven mitts to gently squeeze potato and open up the slices. Sprinkle again with salt. Bake 10 to 20 minutes more, until potatoes are cooked through. Serve whole or half potatoes.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 11 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 735 milligrams, Sugar 1 gram, TransFat 0 grams
HAKE WITH PAPRIKA OIL POTATOES
Let the subtle flavour and meaty texture of hake be the star of the show with just a little paprika oil to lift it. Ideal for an easy, light, romantic meal
Provided by Rosie Birkett
Categories Dinner, Fish Course, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Boil the potatoes in a pan of salted water with a bay leaf for about 12 mins, or until tender. Drain, reserving the cooking water.
- Heat 1 tbsp olive oil with a bay leaf in a non-stick frying pan. Add the red onion, season with salt and pepper and fry gently. After 5 mins add a tbsp of white wine and cook for a further 10-15 mins, until softened, fragrant and starting to caramelise.
- Season the hake steaks and rub with a little olive oil. Put them in a roasting tin and pour in the wine and 100ml of the potato water, along with the tbsp olive oil and parsley sprig. Cook for 10 mins in the oven, or until the steaks are opaque and flaking.
- Cook the broccoli in salted water for 3-6 mins (depending on thickness) until tender. Season with lemon juice and black pepper. Pour the rest of the oil into the onion pan and gently warm it - you want it warm, but not scalding or sizzling. Stir in the smoked paprika, then turn off the heat.
- When the fish is ready, toss the potatoes through the onions and warm oil, and divide between plates. Remove the fish from the water with a fish slice and put on the plates with the broccoli. Drizzle over the remaining paprika oil and serve.
Nutrition Facts : Calories 669 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium
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