Tuna Carbonara

Ingredients:


1 tbsp olive oil
500g spaghetti
2 eggs
50g parmesan, grated
150g tuna, drained
1/2 red pepper, finely sliced
1/2 green pepper, finely sliced
4-5 mushrooms, finely sliced
2-3 garlic flakes, chopped
1 tbsp red chilli flakes
1 tbsp dried basil
Salt & pepper for seasoning
Chopped Basil and Olive oil drizzle for garnish


Method:


1.Cook the pasta in a large saucepan of boiling water for around 10 minutes or until the pasta is tender with a bite. Drain, drizzle olive oil and return to saucepan.


2. In a pan, heat oil, fry the garlic, chilli flakes, mushroom and peppers. Season with salt & pepper. Add in the tuna. Sprinkle the dried basil over the mixture.Turn off the heat.


3. In a bowl whisk the eggs. Pour the egg mix into the spaghetti and stir till well coated. The egg should cook in the heat. Add in the tuna mix. Season with salt & pepper. Add chopped Basil and grated Parmesan.

Egg Bhurji

Ingredients


1 tbsp oil
4-5 eggs, whisked
1 green chilli, finely chopped
2 flakes of garlic, finely chopped
8-10 curry leaves
1 red onion, finely chopped
1 tomato, finely chopped
1 tsp turmeric powder
1/2 tsp red chilli powder (optional)
1 tsp coriander powder
1 tsp whole cumin
1 tsp chat masala
4-5 tbsp freshly chopped coriander
Salt & pepper for seasoning


Method:


1. Heat oil in a pan. Add the cumin seeds, once they start to splutter, add curry leaves, green chilli, garlic and fry for few second. Add chopped onions and saute until soft.


2. Stir in the chopped tomatoes.  Add the turmeric, coriander and chilli powder, mix well.


3. Add in the whisked eggs, slowly stir the mixture.  Turn off heat .


4. Mix in the chopped coriander and sprinkle chat masala. Season with salt and crushed pepper.




Tips:


For a non veg option, you can add chopped frankfurters , salami or chorizo. 

Goan Pork Chops

Ingredients:


4-6 pork loin fillets
4-5 flakes of garlic
1-1.5 inch garlic
1 large lemon
8-10 green chillies (small)
1 tsp whole cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
4-5 peppercorns
Salt for seasoning


Semolina for coating the meat.


Method:


1. Using a meat tenderizer, hammer each loin into thin fillets. Make sure you place a cling film below and above the loin before hammering, this will avoid meat to stick to the hammer.


2. In a blender, mix together the rest of the ingredients. If needed little water can be added if paste is too thick.Season with salt


3. Marinate the meat with this masala , season with salt and pepper. Leave overnight.


4. In a pan, heat oil. Coat each fillet with semolina on either side, make sure the meat is well coated.


5. Fry each fillet in hot oil for couple of minutes either side, until crisp and meat is cooked.


6. Serve with Goan cabbage salad. This is made from finely chopped cabbage, tomatoes, red onions, freshly shopped coriander , seasoned with vinegar, salt and a dash of sugar.




Tips:


You could make a sandwich using ciabatta bread & ketchup.

Hawaiian Grilled Chicken

This is an easy sweet & sour marinade for grilled or BBQ chicken.

Ingredients:


10-12 chicken thighs & drumsticks 


For the Marinade


400g tin of crushed pineapple in juice
1-2 tbsp honey
1 tbsp brown sugar
2-3 tbsp red chilli flakes
1-2 tsp pepper powder
2 tbsp ginger/garlic paste
2 tbsp soy sauce
Salt & Pepper for seasoning


Method:


1. Blend together the marinade, apply to the chicken pieces and leave overnight.


2. Heat the grill or BBQ, place chicken pieces, turning alternatively until cooked. Use the leftover marinade to baste the chicken, occasionally when turning.


3. Serve hot with steamed veg and potatoes or salad. 

Lentil Rissotto

Ingredients:


1 tbsp butter
2 flakes garlic chopped
250g arborio rice
1 tin, 400g Puy lentils
1 red pepper, chopped
1 yellow/green pepper, chopped
1 red chilli, thinly slice
2-3 stalks celery, chopped
1 onion, chopped
4-5 mushrooms, sliced
3-4 tbsp freshly chopped coriander
250ml stock (vegetable or chicken) 
Salt & Pepper for seasoning
Grated Parmesan


Method:


1. In a pan heat the butter, add the chopped garlic , chilli and onions. Saute for few minutes and add the chopped celery. Cook until celery is soft.


2. Add the chopped peppers and mushroom. Cook for 3-5 minutes.


3. Add the puy lentils & rice and stir well. Add a ladleful of  hot stock. Bring to a gentle boil until most of the liquid has been absorbed, stirring frequently.


4. Add another ladleful of stock and cook until absorbed, stir frequently. Repeat until all the stock is consumed. The rice has to be creamy and tender.


5. Add the chopped coriander , season with salt and pepper. 


6. Serve hot, garnish with grated Parmesan.


Tips:


You can add grated cheese in step 5 if you want it more cheesy.
White wine can be added too to step 3.

Steve's Chicken Sukha

Ingredients


2 tbsp oil
1 kg chicken, medium pieces
1 tbsp ginger/garlic paste
2 large red onions, chopped
2 green chillies, chopped finely
3-4 flakes of garlic, chopped finely
1.5 inch ginger, chopped finely
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tbsp south indian curry powder ( alternatively use any curry powder)
10-15 curry leaves
2 cinnamon sticks
3-4 peppercorns
3-4 tbsp dessicated coconut
4-5 tbsp freshly chopped coriander
2-3 tbsp tomato ketchup
Salt & Freshly ground pepper 


Method:


1. Marinate chicken with ginger/garlic paste and salt.Leave overnight or atleast for 30 minutes.


2. Heat oil in a pan, add cinnamon stick, peppercorns,ginger/garlic, green chillies and curry leaves. After a few minutes add the onions and cook until golden brown.


3. Add the turmeric,chilli powder, coriander powder and curry powder. Stir and cook for few minutes.


4. Add the chicken and mix until well coated with the masala mix. Cook for 5-8 minutes. Stir occasionally to avoid burning and sticking to bottom of the pan. Season with Salt & Pepper.


5. Mix in the dessicated coconut and ketchup. Stir well and cook until chicken is tender. 


6. Add the chopped coriander , before serving check for seasoning.

Mixed Vegetable Curry

Ingredients:


1 tin 400g chickpeas
1 red pepper, sliced
1 green pepper sliced
1 courgette, chopped
2 carrots, cubed
1 large onion, chopped
2 tomatoes, chopped
1 cinnamon stick
1 cardamon pod
1-2 dry red chilli
1 bay leaf
1 tsp whole cumin
1 tsp turmeric powder
1 tsp paprika
1 tsp coriander powder
1 tbsp curry powder
2 flakes of garlic, chopped
1 inch ginger, chopped
1 tbsp tomato puree
3-4 tbsp freshly chopped coriander
Salt & pepper for seasoning




Method:


1. In a pot, heat some oil, add the cumin, bay leaf and dry red chillies. Once the cumin starts to splutter, add the garlic/ginger and onions. Saute until golden brown and then add chopped tomatoes.


2. Once the oil starts to separate add the turmeric, paprika and coriander powder. Add the chopped courgettes, carrots, peppers and chickpeas. Mix well.


3. Add the tomato puree and curry powder, season with salt & pepper. Add water depending on how much gravy required. Cook until the vegetables are tender.


4. Sprinkle fresh coriander and check for seasoning. Serve with white rice or chapattis.


Tips:


You can uses green peas instead of chickpeas.
Ghee or butter can be added to the dish.

Baked Bacalhau (Salted Cod)

Ingredients:

5-6 tbsp olive oil
4-5 small fillets of Bacalhau ( they should be soaked overnight in water)
5-6 potatoes, cut into chunks
2 large onions, sliced
3-4 flakes of garlic , chopped
100ml milk
150ml double cream
1 bay leaf
4-5 tbsp of freshly chopped coriander
5-6 tbsp grated cheese.
Salt & Pepper for seasoning


Method

1. In a pan, heat some olive oil, fry the potatoes, until crisp. Season with salt & freshly crushed pepper. Place in a casserole dish.

2. In the same pan, fry the garlic and onions, until golden brown. Add more olive oil if required. Once browned add it to the casserole dish.

3. In a saucepan, boil some water. Add the bacalhau and boil for 4-5 mins, until the bacalhau becomes soft. Drain and flake the fish with a fork. Fry the pieces in olive oil in the same pan used to fry the onions/potatoes. Fry for 2-3 mins and add to casserole dish.

4. Pre heat the oven to 200C. In the same pan heat the cream and milk. Add the bay leaf, nutmeg powder, season with salt & pepper. Boil till it thickens. Add the grated cheese and flour , whisk until a smooth paste.

5. Pour this sauce over the mix in the casserole dish. Add the chopped coriander and mix well. Check for seasoning. If you want more grated cheese can be added. Place in the oven (reduce to 180 C)and cook for 30 mins. Season according to taste.

Tip:

The flavour of this dish can be enhanced by using good quality olive oil.

Use parsley instead of coriander for a stronger flavour. Olives can be added too.

Lasagne

Ingredients:

For the filling

1 tbsp olive oil 
500g mince (beef or lamb) , for vegetarian option you can use Puy lentils 
2-3 flakes garlic 
1-2 onions, finely chopped 
400g chopped tomatoes 
8-10 chopped mushrooms 
1 courgette, chopped 
1 green chilli, finely chopped 
2 bay leaves 
1 tsp dried oregano powder 
1 tsp dried basil powder 
1 tbsp Worcester sauce 
1 tbsp tomato puree

For the sauce

250ml milk 
2-3 tbsp flour 
2 knobs of butter 
1/2 tsp nutmeg powder
2 tbsp grated cheese
Salt & Freshly crushed Pepper

For the Pasta

10 sheets of lasagne

For garnish


6-8 tbsp grated Parmesan
1 tomato slice.

Method:

1. In a deep saucepan, boil water. Add lasagne sheets. Cook until al dante. Keep aside. To avoid the lasagne sheets from sticking sprinkle little olive oil on the sheets.

2. Pre heat oven to 200C.In a pan, heat oil. Add the bay leaves, chilli and garlic and stir. Add the chopped onions. Sauté until golden brown.

3. Add the vegetables and cook for few minutes. Add the mince and stir well.

4. Sprinkle the oregano, basil powder and Worcester sauce. Season with salt and pepper. Add the chopped tomatoes and mix well.

5. Add the tomato puree and stir. Make sure the gravy is not to thin. Cook until mince is done.

6. To make the sauce, heat the milk in a saucepan. Add the butter and boil. Add the flour, little at a time, whisk the mixture well to avoid lumps. Sprinkle the nutmeg and cheese and whisk into a smooth paste. If the mix is too thick add little milk. Season with salt & pepper.

7. To layer the lasagne. In a greased oven proof dish place a spoonful of sauce and spread evenly. Place one layer of lasagne sheets. Spoon the mince mixture and spread evenly. Add the sauce mixture, crush some pepper and sprinkle cheese.Continue till you get a stack of 3-4 sheets. Make sure the top layer is pasta. Sprinkle leftover cheese and slice tomato.

8. Reduce oven to 180C. Cook the lasagne for 30mins to 1 hour. If the cheese is browning you can cover with foil.

9. Serve with side salad.

Pork Chops with Saffron Sauce Served with Philly Dauphinoise

For the Philly Dauphinoise

Ingredients:

2 potatoes, thinly sliced 
2-3 tbsp Philadelphia cheese 
4-5 tbsp grated Parmesan 
1 onion, chopped finely 
2 flakes of garlic , chopped finely 
1/2 cup milk 
1 tbsp unsalted butter 
Salt & Pepper for seasoning

Method:

1. Pre heat the oven at 200deg. Lightly grease a small rectangular baking tray.

2. In a saucepan, melt the butter. Add the chopped garlic and onion, cook until soft. Add the Philadelphia cheese, stir well.

3. Pour in the milk and let it boil. Stir until you get a smooth consistency. Season with Salt & Pepper. If the sauce is too thin, you can add plain flour, but mix well to avoid lumps.

4. Layer some potatoes in the baking dish. Pour the sauce mix over. Add another layer of potatoes followed my the sauce mix. Continue until all the potatoes are used. Sprinkle the Parmesan and place in the oven to cook.

5. Reduce the gas to 150C and cook for 1-1.5 hours. You will need to cover with foil after 30 mins to avoid the dish from browning.

For the Pork Chops

Ingredients:

6 lean pork chops/fillets 
1 green chilly, finely chopped 
1 tsp dry chilli flakes 
1.5 tbsp five spice powder (alternatively you can use any curry powder) 
1 tsp light soy sauce 
1 tsp dark soy sauce 
1 tsp Worcester sauce 
1 tsp fish sauce 
1 tbsp ginger/garlic paste 
1 stock cube, powdered 
1/2 tsp turmeric powder 
1/2 tsp garlic powder 
1-2 tsp honey 
Freshly crushed Pepper for seasoning.

Method:

1. Marinate the meat with the above ingredients, leave overnight.

2. Heat a pan with 1 tsp oil. Flash fry the meat for a minute either side to seal the juices.

3. Place in a pre-heated oven and cook at 180C for 30-40mins or until meat is cooked.

4. For the sauce, use the same pan used to flash fry the meat. Add little water/stock/wine, let it boil. Add 1 tbsp plain flour. Pour in 2-3 tbsp milk and 1-2 strands of saffron. Cook until sauce is thickened. Can be poured on top of the meat or on the side.

Champagne Chicken

This is one of my own creative dishes incorporating some Spanish flavours.

Ingredients:

6 chicken thighs, skinned

For the chicken marinade

1 tsp turmeric powder 
1 tsp paprika powder 
1 tsp ginger/garlic paste 
1 tsp dry red chilli flakes 
Salt & freshly crushed pepper

For the Sauce/Gravy

1 tbsp olive oil
2 red onions, chopped
2 red potatoes, cut in quarters
1 tin 400g chopped tomatoes
1 red pepper, chopped
1 courgette, chopped
2 bay leaves
1 cinnamon stick
6-8 olives
2 sprigs of thyme
100ml champagne
1 chicken stock cube
6-8 mushrooms, sliced
2  flakes garlic, chopped

Salt & freshly crushed pepper for seasoning

Method:

1. Marinade the chicken and leave for 30 mins

2. In a deep pan, heat the oil, fry the chicken pieces for 1-2 mins either side, just enough to seal the juices. Keep aside. In the same pan,fry the garlic and onions. Sauté till golden brown, add the bay leaves, thyme and cinnamon stick.

3. Add the chopped peppers, courgettes, potatoes and mushrooms. Once it starts to sizzle, pour the champagne. Leave to boil

4. Add the tin tomatoes and stock cube. Mix well. Add the olives. Season with salt & freshly crushed pepper as required.

5. Once the sauce starts to boil and thickens, take off the heat.

6. Pre heat the oven at 200 deg C. In an oven proof dish, place the chicken pieces, pour over the sauce mixture.

7. Reduce the heat to 180 deg C and cook for 1 to 1.5 hours, until chicken is tender and falls off the bone.

8. Check for seasoning , serve hot.

Tips:

You can try adding herbs like oregano & basil. Add a dash of Worcester sauce.

Custard Fruit Tart

This is an easy fruit tart made of sweet pastry crust , custard, chocolate, jam and fresh fruits.

Ingredients:


For the Sweet Pastry Crust


200 grams All purpose flour
pinch of salt
120gm unsalted butter
1 egg, lightly beaten

For the Custard 

• 5 egg yolks
• 300 ml milk
• 300 ml single cream
• 2 tbsp caster sugar
• 2 bay leaves , or 1 cinnamon stick or 1 vanilla pod, slit lengthways (epends what flavour you like)

For the filling

100g dark chocolate, melted

2-3 tbsp strawberry jam

cut fruits of your choice ( I used kiwis, strawberries, peach and raspberries)

Method:

1. In a bowl, whisk the flour with the salt. In a separte bowl , add butter and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)

2. Lightly butter and flour an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.

3. Meanwhile, preheat oven to 200 degrees C. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 180 degrees C and continue to bake the crust for about 15minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.

4. To make the custard,whisk the egg yolks lightly in a bowl. 

2. Put the milk and cream into a pan with the sugar and your chosen flavouring. Bring gently up to the boil, then pour onto the egg yolks, whisking constantly.

3. Return the mixture to the pan, set over a very gentle heat. Stir constantly until the custard thickens enough just to coast the back of the spoon and no more. Pull straight off the heat and strain into a cool bowl. Refrigerate. 

4. Once the tart base is cooled, melt the dark chocolate and spread over the tart base.

5. Fill the tart with the cooled custard.

6. Spread the jam over the custard.

7. Arrange the fruits carefully over the custard/jam mixture. Refrigerate.

8. Before serving sprinkle icing sugar.