Where is Silvena Rowe's recipe from Thurs 16 March (she was on with Alex Mckay and was a joy as always)? I have gone to the Great Food Live section where you can look at recipes for a certain day and hers is not there (at this precise moments 20:05 hours Sun 19 March!). It is not listed under her name in the Chefs section either!!!!

Their most likely not her own recipes but "borrowed" from someone else so no copyright ownership so cant be put on here. Most of her recipes arnt her own anyway.

I hope that you love it, Kazwilkie, sorry about that, I also looked but did not find the recipe , here is my own unedited version, thanks for you interest! Happy cooking!

JVM1, the recipe is an adaptation from MAgnolia Grill in North Carolina...

I hope that helps.

Chicken marinaded in paprika and cayenne, served with prawn jambalaya risotto


4 chicken legs
Marinade:
2tbsp. olive oil
Juice of 1 lemon
½ tsp. cayenne pepper
½ tsp. sweet paprika

Mix the marinade ingredients in a small bowl and brush generously all over the chicken legs, rubbing it in. Leave to marinade for at least 2 hours preferably overnight.
Pre heat oven to 200C.
Roast for 30 minutes and season to taste.

Prawn Jambalaya Risotto

2 tbsp. e.v. olive oil
100g-chorizo sausage cut in small dice
1 medium onion, peeled and finely sliced
1 red pepper cut in small dice
2tbsp.-roasted garlic
200g Arborio rice
1 tsp. sweet paprika
2 medium tomatoes, chopped
150ml white wine
300ml chicken stock
200g raw large prawns, shells removed
100g freshly grated Parmesan

Heat the oil in a large heavy non-stick pan over medium heat. Add onion, sausage, pepper, garlic and cook for just 2-3 minutes until all is lightly coloured. Add rice and cook for further 2 minutes until rice becomes slightly translucent. Add paprika.
Keep stirring and add the tomatoes, wine and stock, but do that gradually, making sure that the liquid added has almost evaporated before you add some more of it. The best way to achieve this to add the liquid gradually and slowly, allowing to absorb between additions. That way the rice will form a creamy texture. Stir in the prawns and continue cooking for just few more minutes, to cook the prawns. Make sure that you still have some liquid left when you are adding the prawns. Keep stirring continually as this will assure the creaminess of the risotto. Sprinkle with Parmesan and serve hot.

Note: The chorizo need to be sausage rather than the salami type, the one that needs to be cooked and is sold raw. Chunky texture.

Well I wish they'd let us know the bloomin reason rather than just not having them instead of saying oh its on the website when it flippin isn't!