Sometimes people ask me: “Milo, you can probably make good Paella… How do you do that?”
“Well… the first thing I do is prepare my minced meat. I like to mix mixed minced meat with some freshly chopped shallot, possibly some finely cut parsley and especially lots of seasoning. I buy my meat herbs in central Tuscany, but you can chop some fresh classic herbs yourself and mix them with minced meat or brochette herbs. Always good!
Add cream and breadcrumbs if desired, or neither! An egg is also possible, but don't feel obliged. See what you have in the fridge and what will soon be passed its expiration date…
Then I clean the chicken breasts! Everything that glitters is removed and what is left is cut to skewer-size. That goes in a jar, along with olive oil, chicken herbs and some “antica ricetta” herbs, or others.
Mix well and let it marinate in the fridge for a while. In the meantime, light the fire in the barbecue.
It takes a while before the coals, wood or briquettes are ready for grilling, so you quickly make a roux, the basis for white sauce that you work up with good stock and an equal amount of semi-skimmed milk. Some lemon, pepper from the mill, salt, possibly some cayenne or extra chicken herbs, according to taste, will finish it off.
Then you make skewers of alternating chicken and meatball of about the same size, in between onion, bell pepper or pineapple to your taste. Or all three. And then you grill the skewers. When the chicken is done, so are the balls!
Quickly cook some basmati rice and then creatively stack the rice and skewers, drape sauce over it and if you feel like it you can add some stir-fried vegetables (carrot, mange-tous, mini corn and the like) as garnish as extra.”
I sometimes get the answer: "But that's not Paella, is it?"
And then I reply: “No, you have to talk to Tom for Paella, but my bbq-vol-au-vent is also a nice summer dish…”
Wine? Maybe consider https://www.wijnproever.eu/domaine-de-la-baume-les-thermes-cabernet-sauvignon/ ? Was touted as ideal for fondue… replace the oil with coal (so to speak) and this is fondue!
Beer? Then definitely consider https://fourchette.beer! Designed to accommodate white meats and seafood culinarily, but it will embrace your seasoned meatballs with equal fervor. Also rinses the mouth wall nicely.
Sparkling? Yes, of course! See https://www.wijnproever.eu/en/04_hoe-kan-ik-het-verschil-maken-bij-een-eerste-amoureus-etentje/ Ok, the title may cause confusion, but read it and you will understand. I hope.
Season? No summer? Do you have a grill pan? Problem solved, but make sure that the pieces of meat touch the pan and are sufficiently cooked. Double check! I speak from experience.
No grill pans available? Then fry the meat separately (so afterwards stick it on sticks for the effect, or not) in a little tasteless oil. It'll be fine!
“Well… the first thing I do is prepare my minced meat. I like to mix mixed minced meat with some freshly chopped shallot, possibly some finely cut parsley and especially lots of seasoning. I buy my meat herbs in central Tuscany, but you can chop some fresh classic herbs yourself and mix them with minced meat or brochette herbs. Always good!
Add cream and breadcrumbs if desired, or neither! An egg is also possible, but don't feel obliged. See what you have in the fridge and what will soon be passed its expiration date…
Then I clean the chicken breasts! Everything that glitters is removed and what is left is cut to skewer-size. That goes in a jar, along with olive oil, chicken herbs and some “antica ricetta” herbs, or others.
Mix well and let it marinate in the fridge for a while. In the meantime, light the fire in the barbecue.
It takes a while before the coals, wood or briquettes are ready for grilling, so you quickly make a roux, the basis for white sauce that you work up with good stock and an equal amount of semi-skimmed milk. Some lemon, pepper from the mill, salt, possibly some cayenne or extra chicken herbs, according to taste, will finish it off.
Then you make skewers of alternating chicken and meatball of about the same size, in between onion, bell pepper or pineapple to your taste. Or all three. And then you grill the skewers. When the chicken is done, so are the balls!
Quickly cook some basmati rice and then creatively stack the rice and skewers, drape sauce over it and if you feel like it you can add some stir-fried vegetables (carrot, mange-tous, mini corn and the like) as garnish as extra.”
I sometimes get the answer: "But that's not Paella, is it?"
And then I reply: “No, you have to talk to Tom for Paella, but my bbq-vol-au-vent is also a nice summer dish…”
Wine? Maybe consider https://www.wijnproever.eu/domaine-de-la-baume-les-thermes-cabernet-sauvignon/ ? Was touted as ideal for fondue… replace the oil with coal (so to speak) and this is fondue!
Beer? Then definitely consider https://fourchette.beer! Designed to accommodate white meats and seafood culinarily, but it will embrace your seasoned meatballs with equal fervor. Also rinses the mouth wall nicely.
Sparkling? Yes, of course! See https://www.wijnproever.eu/en/04_hoe-kan-ik-het-verschil-maken-bij-een-eerste-amoureus-etentje/ Ok, the title may cause confusion, but read it and you will understand. I hope.
Season? No summer? Do you have a grill pan? Problem solved, but make sure that the pieces of meat touch the pan and are sufficiently cooked. Double check! I speak from experience.
No grill pans available? Then fry the meat separately (so afterwards stick it on sticks for the effect, or not) in a little tasteless oil. It'll be fine!