Chicken Cafreal

This is a spicy Goan chicken dish originating from our Portuguese roots. It can be either eaten as a starter or served as a main course.

Ingredients:


6-8 chicken thighs/drumsticks


For the Cafreal Masala


7 - 8 green chillies
8-10 stalks of  coriander leaves.
1.5  inch piece of ginger
10 -12  flakes of garlic
7-8 peppercorns
1 cinnamon stick
1 teaspoon whole cumin
1/2 teaspoon turmeric
4 - 6 cloves
2 tbsps vinegar (can use lime juice or tamarind water if preferred)
salt






Method:


1. Blend all the masala ingredients into a smooth paste. The masala can be stored for later usage in the fridge.


2. Cut the chicken pieces into required sizes, make incisions into the flesh. Apply the masala and let it marinate in the fridge overnight. Season with salt. 


3. In a deep pan place the chicken and masala , cover and cook on slow flame. After 5 mins, turn the chicken pieces. Remove the lid so the gravy starts to thicken and coats the chicken. Turn the chicken so it cooks evenly.


4. Serve with fried potato chips or salad.




Tips:


Note no oil was used above. However you can also fry the chicken if you do not want to cook it as mentioned in step 3. 

Heavenly White & Dark Chocolate Mousse

This is a white and dark chocolate mousse, which is easy to prepare and will definitely be a perfect end to any dinner party.

Ingredients:


For the Dark Chocolate Mousse


300g dark chocolate, broken into pieces
60g icing sugar
100g unsalted butter, softened
3 large eggs
50g cocoa powder
150ml whipping cream


For the White Chocolate Mousse


300g white chocolate, broken into pieces
300 ml organic whipping cream
2 leaves gelatine
3 large egg yolks
150 g icing sugar
2 tsp Tia Maria


To decorate


Cocoa powder & raspberries




Method:


1. For the dark chocolate mousse: melt the chocolate in a large heatproof bowl suspended over a saucepan of barely simmering water. Add the icing sugar and stir in the butter, then beat in the egg yolks, cocoa and a pinch of salt. 

2. Whisk the egg whites until stiff peaks start to form. Separately whip the cream until thick, then gently fold the egg whites and the cream alternately into the chocolate mixture. Do not over mix, but ensure that it is well blended. 

3. Place an 18cm bottomless ring mould on a large, round serving plate. Pour the mousse into the mould and chill for about 2 hours before making the white chocolate mousse. 

4. For the white chocolate mousse: melt the chocolate in a large heatproof bowl suspended over a saucepan of barely simmering water. Ensure that the water does not touch the base of the bowl, as white chocolate is especially sensitive to being overheated. Gently warm the cream in a saucepan, then dissolve the gelatine in about four tablespoons of the cream. 

5. Whisk the egg yolks and icing sugar until thick and creamy, then add the Tia Maria, gelatine mixture and the melted chocolate. 

6. Whip the remainder of the cream until thick and fold it into the chocolate mixture. 

7. Pour the white mousse on top of the dark mousse that has already set and chill overnight. 


8. To unmould the mousse, dip a palette knife in boiling water, dry it, then slide it around the inside edge of the mould. Lift the ring mould off carefully and smooth the sides of the mousse with the palette knife. 

9. To serve, sieve the cocoa over the top of the mousse and scatter with whole raspberries. 

Tips:

You can also melt the chocolate in the microwave but care not to burn as it melts quickly.