Ain't no master chef, just cooking with gut feeling.
Definitely not trying to teach anyone to cook. Just sharing a genuine journal of my adventures in learning to cook and experimenting with food.
I do try to customise ingredients and modify cooking methods to suit my own needs and capabilities. It should be about how you like your food to taste, and not based on a universal cook book. I'd rather make cooking fun than it being a chore.
With quite a bit of pastina left from cooking the grilled capsicum, one can only keep coming up with more ways to cook it in order to finish it.
Conveniently, I got some salmon and mushroom so I thought I'd make a salmon bake with pastina and not rice.
Not that I'm the type who'd do something too complicated or requires sophisticated skills, I've got a simple plan:
Salmon - cut into strips
About 10 button mushrooms - sliced
1 large onion - finely chopped
A splash of Worcestershire Sauce
50 gram Semi di cicoria pastina - cooked in boiling water for 5 minutes, drain and add in a little sunflower oil to prevent it from sticking together
50 ml fresh milk
2 tablespoons fresh cream
1 tablespoon grated cheese Salt and pepper to taste A sprinkle of ground paprika
Set oven to 180ºC.
I've used an Ecopan ceramic skillet with a metal handle to start with browning the onion and some mixed herbs in some oil. Then throw in the mushrooms and the Worcestershire sauce, fry for a couple of minutes.
Next add in the Semi di cicoria pastina, stir and mix well. Then pour in the fresh milk, cream and the grated cheese.
Ready to go into the oven
Let it simmer for a few minutes, season with salt and pepper, stir well and remove from the heat. Now arrange the salmon strips over the top, and lightly sprinkle the paprika over the fish.
In it goes to the oven for about 20 minutes. Make sure to use oven mitts to handle the pan as it will be extremely hot.
I won't call it a paella, but it does feel like I've cooked one anyway - with lots of twists of course