Pork Vindaloo

This is a traditional Goan Portuguese dish prepared with vinegar and lots of garlic. A simple dish made using basic spices and will mature if eaten after a few days.The longer it is kept the better it tastes.

Ingredients:


500 g Pork ( use pork belly or loins)
1 medium onion, chopped finely
2 bay leaves
1-2 tbsp of oil


For the masala
4-5 flakes of garlic
1 inch ginger
1/2 tsp coriander seeds
1/2 tsp whole cumin
2 cardamon pods
6-8 black peppercorns
3-4 cloves
2 cinnamon sticks
3-5 dried red Kashmiri chillies
3-4 tbsp white wine vinegar
1 tsp turmeric powder
Salt for seasoning


Method:


1. Cut the pork into small cubes. Pat dry the meat pieces using a cloth to absorb any moisture. Add salt and keep aside.


2. Blend the masala ingredients into a smooth paste.Divide into two parts.


3. Marinate the pork with one part of the masala, and keep overnight. Keep the other part in the fridge to use later.


4. In a pan, heat oil. Fry the marinated pork pieces, to seal the juices and lightly brown the meat. Keep aside.


5. In a sauce pan, heat oil. Add the bay leaves and chopped onions. Saute until onions are soft.


6. Add the masala and cook until it starts to boil.


7. Add the pork and mix well. Season as required. Simmer on low heat and cook until meat it very tender.




Tips:


You can also make this dish with chicken.

Grilled Stuffed Mushroom served with spinach & bacon rissotto

Ingredients:


1 tbsp olive oil
1/2 tbsp butter
4 large Portobello Mushrooms
3-4 small chestnut mushrooms, chopped finely
2 garlic flakes, chopped finely
1 red onion, chopped finely
1 red chilli, chopped finely
3 rashers of bacon, finely chopped (omit for veg option)
1-2 tbsp fresh chopped parsley
2-3 tbsp grated Parmesan cheese
Salt & Pepper for seasoning


Method:


1. Pre-heat the oven at 220C. Wash the large mushrooms, pat dry with a kitchen towel. Remove the stem, by twisting, chop the stems and keep aside for use later. Place in a roasting tray , place the large mushrooms cap down, drizzle olive oil and season with salt & pepper. Bake for 5-10 mins at 180C, until the mushrooms are lightly softened. Take out from the oven and keep aside.


2. In a pan, heat the olive oil and butter. Add the garlic, chilli and bacon. When the bacon starts to crisp add the onion. Saute for few minutes.


3. Add the chopped mushrooms and stems, season well.


4. Scoop this mix in to the large mushrooms. Sprinkle Parmesan and bake in the oven for 5 mins.


5. Cook the risotto as per this recipe http://jouelleskitchen.blogspot.com/2011/03/mushroom-risotto.html. But in step 1 add bacon (omit for veg option) and in step 5 add the spinach.

Mixed Vegetable Curry

Ingredients


1 tbsp ghee
1 medium cauliflower, cut into small florets
2-3 carrots, cut into cubes
2 large potatoes, cut into cubes
1 onion, finely chopped
1 tomato, finely sliced
2 flakes of garlic, finely chopped
1/2 inch ginger, grated
1 green chilli, finely chopped
1 tsp whole cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp coriander powder
1 tsp garam masala
1 bay leaf
1/4 cup water
3-4 tbsp freshly chopped coriander
Salt & Pepper for seasoning


Method:


1. In a saucepan heat the ghee. Add the whole cumin, once the start to splutter, add the ginger,garlic, bay leaf and chilli.


2. Sauté for few minutes and then add onions. Cook until onions are translucent. Add the tomatoes. Cook until the oil separates then mix in turmeric, chilli and coriander powder.


3. Add the cauliflower , carrots and potatoes. Stir well so that the vegetables are coated with the masala.Season with salt and pepper.


4. Add the water and cover the sauce pan with a lid. Simmer on low heat, until the vegetables are tender. Sprinkle the garam masala and stir. Cook for few more minutes. Take off the heat, stir in the freshly chopped coriander.


Serve hot with rice or chapattis.

Tomato and Parsley Linguine

A quick and easy pasta supper recipe.

Ingredients:


1 tbsp olive oil
250g Linguine pasta
10-12 pimento olives halved
1 onion finely chopped
1 green/red chilli
6-8 chestnut mushrooms, sliced
2-3 flakes of garlic
400g tin of chopped tomato (or passata)
4-5 tbsp freshly chopped parsley
Grated Parmesan cheese
Salt & Pepper for seasoning


Method:


1. Cook the linguine in boiling salted water until al dante. Drain and sprinkle little olive oil.


2. Heat olive oil, add garlic, chilli and onion. Fry until onions are translucent.


3. Add the chopped mushroom, stir and cook for few minutes. Stir in the passata, season with salt and pepper.


4. Add the olives and chopped parsley , season well.


5. Take off the heat and mix with the linguine. Serve hot with grated Parmesan cheese.

Roast Chicken

This is a perfect recipe for the festive season. The chicken is very moist and succulent and a definite dinner party winner.

Ingredients:


1 whole chicken
1 tbsp butter


For the marinade:


1 inch cinnamon stick
3-4 cloves
2 cardamon pods
4-5 black peppercorns
2 green chillies
1 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1/2 sugar
3-4 garlic cloves
1/2 inch ginger
Juice of 1 lemon
1 stock cube
8-10 fresh coriander leaves
Salt for seasoning


Method:


1. Blend the marinade ingredients into a thick paste with little water. Apply this marinade to the chicken, make sure you put the marinade under the skin and in the cavity. Massage well into the chicken. Cover with cling film and leave in the fridge to marinate overnight.


2. Remove the chicken from the fridge, let it rest for atleast 30 mins. Pre-heat the oven at 200C. Place the chicken in a roasting dish lined with greaseproof paper. Melt the butter and brush on to the chicken.Cover with foil to avoid the meat from drying out. 


3. Place in the oven, reduce heat to 180C and cook for atleast 1 to 1.5 hour. You can check if chicken is ready by  making a small slit in the leg, if the juices run clear the meat is cooked. Remove the foil and cook for a further 15 minutes to brown and crisp the skin. Make sure to baste the chicken occasionally with the juices to keep the chicken moist.


4. Serve the chicken with roast potatoes, carrots, onions and brussels sprouts.

Garlic Parsley Baked Prawns

This can be an easy starter or as a side dish to go along with the mains.

Ingredients:


10-12 de-veined prawns
2-3 cloves of garlic, chopped finely
1 tsp Dijon mustard
1 tbsp butter
1 green chilli, chopped finely
5-6 fresh parsley leaves, chopped finely
Salt & pepper for seasoning


Method:


1. In a saucepan, heat the butter. When the butter melts, add the garlic and chilli.


2. Mix in the Dijon mustard and chopped parsley. Take off the heat, cool for few minutes.


3. Once the sauce is cooled add the prawns, and season with salt and pepper.


4. Grease an oven proof dish with little butter. Place the prawns in the dish. Bake for 12 mins on 180C. Serve hot.

Beef Stew

This is a hearty supper dish that is wholesome and an ultimate comfort food. 

Ingredients:


1 tbsp oil
500g diced lean beef
2 potatoes, cubed
3 onions, chopped
2 tomatoes, chopped
2 carrots, chopped into cubes
4 eggs , boiled and chopped
1/2 cup green peas
4-5 cloves of garlic, chopped
1 inch ginger
3-4 cloves
1 cinnamon stick
2-3 cardamon pods
2 green chilli, chopped
1 whole dried red chilli
1 tsp turmeric powder
1/2 tsp red chilli powder
1/4 cup milk
2 tbsp red wine vinegar
150g macaroni, boiled


Method:


1. Heat oil in a saucepan, add the cinnamon, cardamon, cloves, green chilli, red chilli, ginger and garlic. Add in the onions and saute until onions are translucent. Add in the chopped tomatoes and stir in the turmeric and red chilli powder. 


2. Add in the beef and enough water to just cover the beef. Cook until meat is half done.


3. Add the chopped, carrots, potatoes and vinegar. Stir and cook until potatoes are partly cooked.


4. Add in the peas, chopped eggs, macaroni and milk . Stir well till coated with the sauce.Cook for few more minutes. Season with salt and pepper. 


Tips:


You can make this stew by adding chicken and pork , or just one variety of meat.


For a Goan twist add Goan sausages.

Grilled Peri-Peri Pork Chops with Garlic Roasted Potatoes

Succulent pork chops marinated in a mild spicy peri-peri marinade.

Ingredients:


For the pork marinade:


6-8 pork loins
4-6 tbsps Nando's hot peri-peri sauce
2 spring onions, chopped finely
2 tbsp Dijon mustard 
1 tbsp olive oil
2 tsp garlic powder
1/2 tsp dried red chilli flakes
1 tsp Worcester sauce
Salt & Pepper for seasoning


For the potatoes:


3-4 potatoes, cut in quarters
1 tbsp olive oil
1 tsp dried oregano 
1 tsp dried basil
1 tsp dried thyme
1 tsp garlic powder
2 flakes of garlic
1 tbsp flour
Salt & pepper for seasoning


Method:


1. Marinate the pork loins atleast for 30 minutes. Mix all the ingredients for the potatoes and leave aside.


2. Pre-heat the oven to 180 C. In a pan heat some oil, shallow fry the potatoes lightly just to get it brown. Place the pan in the oven and cook until potatoes are crisp and well done.


3. Heat the griddle, place the pork loins and grill until done. 


4. Serve hot with the roast potatoes and green beans.


Tips:


If you fancy a light gravy with the meat, when you have taken the meat out of the griddle, pour some red wine, mix well with the juices from the griddle. Let it thicken, season with salt and pepper.

Indian Styled Seafood Pulao Rice

This recipe is my take on a South Indian styled seafood pulao rice.

Ingredients:

1 tbsp oil

1 1/2 cups of basmati rice, washed and soaked for 15-30 mins

1 onion , chopped

1 dried red chilli

2 cloves

2 cardamon pods

1 inch cinnamon stick

200g-250g mixed seafood

1/2 of green peas

1 tbsp tomato puree

6-8 curry leaves

1 tsp turmeric powder

1 tsp whole cumin

2-3 flakes garlic, chopped

1/2 inch ginger chopped

2-3 drops lemon juice

Salt & Pepper for seasoning

Method:

1. In a saucepan, heat oil. Add the cloves, cardamon, cinnamon, cumin, red chilli and curry leaves. Fry for few minutes, then add the chopped ginger and garlic. Add in the onions and cook until translucent.

2. Add the mixed seafood and turmeric. Fry for few minutes. Add the rice and tomato puree.Fry until rice is well coated with the spices.

3. Add 3 cups of boiling water and lemon juice, stir, season with salt and pepper.Cover and cook for 5 minutes on high heat.

4. After 5 minutes, add the peas and turn the gas off. You can give it a stir but avoid breaking the rice grains. Cover and it should cook in the steam.

5. Serve hot.

Beef Chilly Fry

A tasty dish for an evening supper. Tender beef cooked gently with potatoes and onions , flavoured with mild spices.

Ingredients:


500g lean steak beef, cubed
2 medium potatoes, cubed
1 green chilli, finely chopped
1 large red onion, chopped
1 tbsp tomato puree
1 tbsp ginger/garlic paste
1 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
2 flakes of garlic, chopped
1/2 inch ginger, chopped
1 tbsp vinegar
Salt & pepper
Freshly chopped coriander for garnish


Method:


1. Marinate the beef in ginger/garlic paste, turmeric, chilli powder , vinegar and season with salt & pepper.


2. In a saucepan, boil the beef in 1/2 cup water. Cook until beef is tender. Keep aside.


3. In the same saucepan, boil the potatoes in the same beef stock (water used to boil the beef)
Cook until potatoes are tender. Drain and keep aside. Keep the stock.


4. In a pan, heat the oil, fry the chopped ginger, garlic and green chilli. Add the onions, sauté until onions are translucent.


5. Add the beef and mix well. Add a little stock.


6. Mix in the tomato puree and cumin powder. Season well . Cook for few minutes.


7. Garnish with chopped coriander. Serve hot.

Lamb Tagine served with Tabbouleh

This is a slow cooked lamb dish, a perfect combination of meat, spices and dried fruit.

Ingredients:


For the lamb


1-2 tbsp Olive oil
6-8 lamb chops
1 tbsp ginger/garlic paste
1 bay leaf
2 dried red chillies
1 cinnamon stick, crushed
2 cardamom pods
1/2 inch ginger, cut in strips
2 garlic flakes, finely chopped
1 sprig of rosemary
2 small red onions, sliced
2 carrots , cubed
1 courgette, cubed
400g tin chopped tomatoes
400g tin chickpeas, drained
150g green lentils
5-6 dried figs, halved
1 tsp turmeric powder
1 tsp paprika powder
1 tsp dried chilli flakes
1 tsp cumin powder
1/4 cup red wine
200ml meat stock
Salt & pepper for seasoning


For the tabbouleh:


25g Bulgar wheat
2 large vine tomatoes, chopped
large bunch of parsley, finely chopped 
small bunch of mint, finely chopped 
1 red onions, finely chopped 
juice of 1/2 a lemon
drizzle of virgin olive oil
Salt & pepper for seasoning


Method:


1. Marinate the lamb chops with ginger/garlic paste. Season with salt & pepper. Leave overnight.


2. Grill the lamb chops, few minutes each side. Keep aside.


3. In the same grill pan, add red wine. Scrap all the lamb juices. Keep aside to add later.


4. In a saucepan, heat the olive oil. Add the cinnamon, cardamom, red chillies, rosemary and bay leaf. Stir for a few minutes. Add the chopped ginger, garlic and onions. Saute for a few minutes.


5. Add the carrots and courgettes. Cook for few minutes. Mix in the lentils and chickpeas.


6. Stir well, and add the turmeric, cumin, dried chilli flakes and paprika powder.


7. Add the chopped tin tomatoes, stir and cook for few minutes. Season well.


8. When it starts to boil, add the meat. Mix well till meat is well coated. Add the figs,stock and red wine mixture.


9. Cook and bring to a boil. 


10. Put this in a pre-heated oven , cook at 180C for 1 or 1.5 hours until meat is very tender.


11. To cook the tabbouleh, place the Bulgar wheat in 50ml of boiling water and cover. Keep aside for 15-20 minutes. Mix all the other ingredients, fluff with a fork. 


12. Serve the lamb hot with tabbouleh on the side, which can be served at room temperature or cold.

Grilled Lamb Chops served with Grilled tomatoes and Garlic Brussels Sprouts

A lovely evening meal, healthy and easy to prepare. The lamb flavour is enhanced by marinating it with herbs ,spices and smoky grilled flavour.

Ingredients:


Marinade for the lamb chops


6-8 lamb chops
1 tsp Worcester sauce
1 tsp soy sauce
1 tsp curry powder
1 tsp paprika powder
1 tsp Dijon mustard
1 tbsp ginger/garlic paste
6-8 mint leaves, finely chopped
1 tsp garlic powder
1 tsp red chilli flakes
juice of half a lemon
drizzle of olive oil
Salt & Pepper for seasoning


For the grilled tomatoes:


2 large tomatoes , sliced in rings
1/2 tsp dried basil
Drizzle of olive oil
Salt & pepper for seasoning


For the Brussels sprouts:


250 g brussels sprouts
1 tbsp butter
1 tsp garlic powder
Salt & pepper for seasoning


Method:


1. Marinate the lamb and keep aside, for atleast an hour.


2. In a saucepan boil some water. Cook the brussels sprouts until tender, do not over cook. Drain the water. Put the sprouts back in the saucepan, add the butter, garlic powder and toss. Place the lid on to let it cook in the heat. Before serving season well.


3. Pre heat a oven at 180C.


4. Heat a griddle pan, when it is hot, place the lamb chops. Cook for 5 minutes on either side. Baste with any leftover marinade.


5. Place the lamb chops in an oven proof dish, cover with silver foil and cook in the oven for 15 minutes or until cooked.


6. In the same griddle pan, place the tomato slices. Sprinkle the basil and drizzle olive oil. Cook for a few minutes either side. 


7. Serve the lamb chops hot with the side of vegetables. 

Aubergine Bake

This is baked layered aubergine dish. Each layer has a stuffing of softened vegetables, cheese and herbs which when baked together infuses into a lovely comfort food.

Plated Aubergine Bake

Fresh from the Oven

Ingredients:

1 tbsp Olive oil
2 medium aubergines, cut into thin slices, lengthwise
1/2 tsp dried thyme

1 bay leaf

1/2 tsp dried red chilli flakes
2-3 cloves of garlic, finely chopped
1 red onion, finely chopped
1 courgette, finely chopped

4-6 chestnut mushrooms, finely chopped
10-15 cherry tomatoes, cut in halves

1 tbsp Worcester sauce
6-8 tbsp grated cheddar cheese
2-4 tbsp Philadelphia cheese
Salt & Pepper for seasoning
Chopped parsley for garnish

Method:

1. In a bowl, place the aubergine, drizzle olive oil, thyme, pepper and salt. Mix well.

2. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Keep aside.

3. Pre heat the oven to 180C.

4. In a pan, heat olive oil. Add the bay leaf, chilli flakes and chopped garlic. Cook for couple of minutes, careful not to burn the garlic.

5. Add chopped onions, saute until translucent. Add chopped courgettes. Cook for 2-3 minutes. Make sure you stir occasionally.

6. Mix in the mushrooms. Add 6-8 chopped cherry tomatoes, stir. Add the Worcester sauce. Season with salt & crushed pepper. Cook until vegetables are softened.

7. In a baking dish, grease with little butter. Layer the bottom with aubergine slices. Place the stuffing. Place a couple of halved cherry tomatoes, sprinkle chopped parsley, cheddar cheese and few knobs of philly cheese.Top this with another layer of aubergine slices, continue with the filling and continue layering until stuffing is finished. 

8. Place in the oven and bake for 15 mins. Serve hot with side salad.

Curried Lamp Chops

A tasty lamb dish infused by basic spices with a hint of chilli.

Ingredients:


1 tbsp oil
8 Lamb chops, marinated in 1tbsp of ginger/garlic paste and seasoned
1 onion, chopped
2 tomatoes, chopped
1 potato, sliced
4-5 garlic flakes, chopped
1 inch ginger, chopped
2 red chillies
1 inch cinnamon stick
1-2 cardamon pods
1 tbsp dark curry powder
1 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
Salt and pepper for seasoning


Method:


1. In a saucepan, heat oil, add the cinnamon and cardamon, stir fry. Add the chopped ginger, garlic and onions. Add red chillies.


2. Saute until onions are translucent, add tomatoes. Cook for few minutes until oil separates.


3. Mix in the turmeric, chilli and curry powder. Stir well.


4. Add the lamb chops, and coat with the curry sauce. Season well. If it is too dry ass little water.


5. Sprinkle garam masala and potatoes. Cook well until meat is tender and potatoes are cooked.


6. Serve hot with side salad or rice.

Morrocan meatballs with couscous

A simple tasty dish made with basic spices. It can be prepared and reheated when ready to serve.

Ingredients:

500g lamb mince
1.5 tbsp ginger/garlic paste
1 green chilli, chopped
5-6 tbsp freshly chopped coriander
1 tsp dried red chilli flakes
Salt & pepper for seasoning

For the sauce

1 tbsp olive oil

1 400g tin chopped tomatoes
1 cinnamon stick
1 tsp cumin powder
1/2 tsp dried thyme
1 onion chopped 

2 flakes garlic, chopped
1/2 Worcester sauce
Salt & pepper for seasoning

Method:

1. Mix the lamb and all the marinade ingredients, make into small balls and shallow fry in oil. Keep aside

2. In a saucepan, heat oil. Fry the garlic and onions, until translucent. Add the chopped tomatoes.

3. Add the cinnamon , cumin, turmeric and dried thyme. Cover with a lid and let it simmer.

4. Once it starts to boil add the Worcester sauce. Add water it the sauce is too thick.

5. Add in the meatballs , stir till well coated with the sauce.Season well.

6. Place this into a pre-heated oven and cook for 20 mins.

7. Garnish with freshly chopped coriander and parsley. Serve with couscous or a side salad.

Manglorean Fish Curry

This is a fragrant and tasty fish curry.It tastes better the next day.

Ingredients:


1 tbsp oil
2 fillets of fish, cut into chunks
1 onion, chopped
2-3 dried mango slices
10 curry leaves
Salt for seasoning
1 tomato, sliced


Grind this into a curry paste
2 tsp coriander seeds
1 tsp turmeric powder
1 tsp jeera seeds
5 red chillies
1/2 tsp methi seeds
4-6 black peppercorns
1 tsp mustard seeds
1 tin 400 ml coconut milk or 10 tbsp fresh/dessicated coconut
1 onion
5 cloves of garlic
1 inch ginger


Method:


1. Grind together the above ingredients until fine. Rub little salt on the fish and keep aside.


2. In a deep saucepan add oil, fry the curry leaves and chopped onions until translucent. 


3. Add the ground masala and mango slices. Bring to a boil.


4. Add the fish and chopped tomato.. Season well.


5. Cook until fish is tender. Serve hot with boiled rice.

Chilli Vegetable Noodles

Quick and easy, can be prepared with a variation of vegetables available at home.

Ingredients:

2 tbsp sesame oil

1 packet of egg noodles

2 cloves garlic, chopped

2 carrots , cut into matchsticks

2 celery stalks, chopped finely

5-6 mushrooms, chopped

1 green pepper, chopped

1 large courgette, sliced

2 spring onions, chopped

1 tbsp red chilli flakes

1 tbsp dark soy sauce

1 tbsp green chilli sauce

1/2 tsp white pepper powder

1 tsp garlic powder

1 tsp red chilli oil

Method:

1. Cook the egg noodles as per instruction on the pack. Drain and drizzle little sesame oil.

2. In a wok or deep pan, heat the sesame oil. Once it starts smoking, fry the garlic and chilli flakes. Add in the celery. Cook until celery is lightly softened.

3. Add the chopped carrots and peppers, cook for a while. Add the mushrooms and courgettes.

4. Mix in the soy sauce, chilli sauce and garlic powder. Stir well.

5. Cook until veg is tender. Sprinkle the white pepper. Season well.

6. Add the noodles ,sprinkle chopped spring onions and chilli oil. Take off the heat and mix well.