This is a quick and healthy grilled fish dish. Just takes a few minutes to prepare.
Kids enjoy salmon , so get them involved in cooking this easy dish.
Ingredients:
5 steaks of salmon
1 tsp garlic powder
1 tsp paprika powder
1 large Spanish onion, cut in rings
1 large red onion, cut in rings
1 large yellow pepper , cut in rings
1 tomato, cut in rings/ slices
2-3 full cloves of garlic
Virgin olive oil for drizzle
Freshly crushed pepper and salt for seasoning
Method:
1. Marinate the salmon with garlic, paprika powder. Season with salt & pepper. Drizzle olive oil and leave aside to marinate for 30 mins.
2. Toss all the chopped vegetables in olive oil, pepper & salt.
3. In a ovenproof glass dish, drizzle some oil and layer the vegetables and salmon. Season well.
4. Pre heat the oven at 250C, once heated cook the salmon on 200C for 20 mins until salmon is cooked. You can grill it for 10 mins just to brown the top if you like, Serve hot.
This is another quick and tasty recipe shared by my Portuguese cleaner Olinda.
Both kids and the adults enjoyed it.
Ingredients:
1 cup long grain white rice
2 tbsp virgin olive oil
1/2 finely chopped Spanish onion
1-2 slices of chopped bacon/ham (optional)
1-2 cloves of garlic, chopped finely
2 large vine tomatoes, chopped
1 1/2 cup chicken or vegetable stock
Salt and freshly crushed pepper for seasoning
Method:
1. In a pot, heat the oil and fry the bacon/ham.
2. Add the onions and garlic, stir and cook until onions are translucent
3. Add in the tomatoes and cook until really soft. Mix in the stock.
4. Once its boiling , stir in the rice and season.
5. Cover and then cook on a gentle simmer until rice is cooked and the liquid is absorbed.
I mixed in a handful of dried herbs just for additional flavour.
Instead of tomatoes you could use 2-3 spoons of tomato passata, it should give it the rich tomato flavour this rice needs.
We had eaten these delicious savoury snacky golden bacalhau nuggets in Lisbon, I always wanted to try them but never got round to making them. Over the weekend, I was casually talking to my Portuguese cleaner Olinda and she mentioned about them , so I quickly asked for her recipe and made them for dinner. Jiselle, my 4 yr old, was excited to help me so we cooked up a Portuguese dinner. We cooked grilled salmon in olive oil and Arroz de Tomate to accompany these golden nuggets.
Ingredients:
300g bacalhau
3 medium potatoes
1/2 finely chopped large Spanish onion
1/2 tsp smoked paprika powder
2-3 cloves of garlic, chopped finely
1 handful chopped parsley
1 handful chopped coriander
1 egg
olive oil for drizzle
vegetable oil for deep frying
freshly ground pepper & salt
Method:
1. You will need to soak the bacalhau atleast 12-24 hrs ahead in water, to remove the salt. You can occasionally change the water depending on how salty the fish is.
2. Boil the bacalhau in water or little milk to keep it moist. Cook until bacalhau becomes flaky. Drain and flake it with a fork or hand, Keep aside.
3. Boil the potatoes until very tender. Mix all the ingredients, except the egg including the bacalhau and mash well. I used a mincer to get a proper consistency but you can mash using a hand masher. Refrigerate this mixture for atleast 30 mins.
4. Mix in the egg and season well. Shape the cod mixture into egg shaped balls.
5. Heat the oil for deep frying, add the cod balls and fry until golden. Serve hot.
I've tried to make croquettes before but it never tasted as good as my grandparents used to make it. Both my little girls love this goan snack. As my mum is visiting us we decided to teach my eldest daughter (4 yrs old) Jiselle how to make it the traditional way. It turned out really well and tasted like how my grandparents made them.
Jiselle enjoyed preparing and eating them. This recipe made 24 croquettes.
Ingredients:
250g lean beef
50g goan sausage meat
1 onion, chopped
2 green chillies, chopped
1/2 tsp turmeric powder
1/2 tsp whole jeera powder
1 red chilli
4 cloves
1/2 inch cinnamon stick
4-6 black peppercorns
2-3 garlic cloves, chopped
1/2 inch ginger chopped
2 slices of bread
1 tbsp vinegar
1 egg
chopped coriander
Semolina/Breadcrumbs for coating
Salt & pepper according to taste
Method:
1. In a saucepan, cook together the beef,sausage meat, garlic, ginger, chillies and spices on a low flame. Add little water to cook the meat. Once meat is half cooked add the chopped onions and cook until meat is tender and all the water is absorbed. Add the vinegar and chopped coriander and turn the heat off. Season with salt and pepper.
2. Soak the bread for little while in water. Squeeze out the water and add to the meat. Mince the meat in a meat mincer. Mash everything together and add the egg.
3. Cover with clingfilm and leave in the fridge for atleast half an hour.
4. Shape the meat into small cocktail sausages using the palm of your hands and then coat with breadcrumbs or semolina. You can used your hand or a palate knife to shape them.
4. Shallow fry in oil until golden brown.
Tips:
You can freeze the uncooked croquettes to use for later date.
Ingredients:
