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.

Casserole Styled Beef with Asparagus & Mushroom

Ingredients:


1 tbsp oil
400-500g lean steak beef, cut into strips
1 tbsp olive oil
1 tbsp ginger/garlic paste
1 tsp dark soy sauce
1 tsp light soy sauce
1 tsp dry red chilli flakes
1 tbsp sweet chilli sauce
1 tsp Worcester sauce
1 tsp garlic powder
3 large onions, sliced
8-10 asparagus sticks, chopped
8-10 chestnut mushrooms, chopped
3-4 tbsp water
Salt & Freshly crushed pepper for seasoning.


Method:


1. Marinate the beef with olive oil, soy sauces, Worcester sauce, ginger/garlic paste, garlic powder, chilli flakes, sweet chilli sauce and season with salt & pepper. Leave aside for 1-2 hours.


2. Pre heat the oven at 230 deg. In a pan heat the oil, fry the piece of beef. Turn occasionally, care not to burn. Once the beef turns dark brown, add the onions. Mix well.


3. Add the asparagus and mushrooms. Check for seasoning. Add the water.Cook for 4-5 mins


4. Transfer the beef mixture into a oven proof dish. Reduce the oven to 180deg, cook the beef for 20-30 mins, until very tender. Season if required.


Tips:


 You could add red wine to make a more rich and textured sauce.

Tuna Curry

This is an easy recipe meal ready in less than 20 minutes.

Ingredient:


1 , 185g  can of John West Tuna Chunks in Sunflower Oil
1 tbsp oil
1 tsp whole cumin
2 tomatoes, de-seeded and chopped
8-10 curry leaves
1 large onion, chopped
2-3 flakes of garlic, chopped
1/2 inch ginger, chopped
1 green chilli, finely chopped
1 tsp turmeric powder
1 tsp dry coriander powder
1 tsp curry powder 
1 tbsp tomato puree
Salt & Pepper for seasoning




Method:


1. In a pan heat some oil, add the whole cumin. When it starts to splutter, add the curry leaves, green chilli, ginger & garlic. Fry for 1 minute, then add the onions.


2. Saute till golden brown, add one chopped tomato. Cook until the oil separates. Add turmeric,coriander and curry powder.


3. Add 1/2 cup water, cook until it starts to boil. Stir in the tomato puree.


4. Add the tuna and mix well. Season with salt and freshly ground pepper.


5. Garnish with freshly chopped coriander. Serve with boiled rice.


Tips:


You can add 1 tbsp of tomato ketchup if the gravy is not thick. It adds a tangy taste.

Baked Breaded Chicken with Parmesan & Herbs

Ingredients:


6 chicken thighs (skinned)
1 tbsp ginger/garlic paste
6-8 tbsp fine breadcrumbs
All-purpose flour, for dredging
1 tsp paprika
1 tsp oregano
1 tsp basil or thyme
3 tbsp grated Parmesan
1 egg, beaten
1 tsp butter
Salt & Freshly ground pepper for seasoning


Method:


1. Marinate the chicken overnight with ginger/garlic, salt & pepper.


2. Pre heat the oven at 250deg.


3. Mix the breadcrumbs,paprika, herbs, and Parmesan in a bowl. Season with salt and freshly ground pepper.Place the flour in a large plate or bowl.Dredge (Lightly coat) the chicken with the flour , shake off any excess flour. Dip the chicken in egg and finely then coat with the breadcrumb mixture.


4. Reduce gas to 180deg. In a baking dish, melt some butter, place the chicken pieces. Sprinkle any leftover coating. Cook for 20-25 mins, or until the chicken is cooked evenly.


5. Serve with boiled vegetables and roast potatoes. 

Spaghetti with Meatballs

Ingredients:


For the meatballs:


1-2 slices of bread
100g unsmoked bacon
3 sprigs of parsley
500g lean beef steak mince
1 egg
1 tbsp olive oil


For the sauce:


1 medium red onion
1 tbsp olive oil
1 red pepper, chopped
4-5 mushrooms, chopped
500g tomato passata
1 beef stock cube
4-5 basil leaves
2-3 flakes of garlic, chopped


350g Spaghetti
grated Parmesan for garnish.
Salt & Pepper for garnish


Method:


1. Whizz the bread and bacon in a processor or hand blender. Add parsley, whizz for few seconds. In a bowl mix this with mince and egg. Season with salt & pepper.


2. Shape into 16 meatballs. In a pan heat the oil and fry the meatballs until browned on all sides


3. To make the sauce, in a pan heat the oil, fry garlic and onions. Saute for few minutes and then add the red pepper and mushrooms, cook for few minutes.


4. Add the passata, stock cube and chopped basil. Add 200 ml of water and bring to boil.Simmer on slow fire.


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


6. Add the sauce to the spaghetti and mix well.


7. Sprinkle grated Parmesan before serving. Season as required.


Tips:


If you need a bit of spice you can add a dry red chilli.

Chicken Chilly Fry

An easy recipe which can be eaten with pitta or rice. The spice flavour can be controlled by the amount of chillies used.

Ingredients:

1 tbsp oil 
4-6 Chicken thighs, halved 
1 tbsp ginger/garlic paste 
1 tsp turmeric powder 
1 tsp dry coriander powder 
1 tsp cumin powder 
2-3 tsp tamarind water (if using paste 1 tsp) 
2 large onions , finely sliced 
1 tomato , finely sliced 
2-3 green chillies, slit 
1-2 flakes of garlic, finely chopped 
1 tsp lime juice 
1 tsp white pepper 
3-4 tbsp freshly chopped coriander 
Salt & Pepper for seasoning

Method:

1. Marinate the chicken with ginger/garlic paste, turmeric, coriander and cumin powder. Season with salt & pepper and keep overnight.

2. Heat oil in a pan, fry the chopped garlic and add the chicken. Fry until lightly golden.

3. Add the onions and chillies. Sauté until onions are golden brown. Add tomato, mix well.

4. Add tamarind water, check for seasoning.

5. Once onions and chicken are cooked, sprinkle coriander , white pepper and lemon juice. Season with salt and pepper. Serve Hot.

Tips:

You can add some white pepper while marinating the chicken.

Also try experimenting using Worcester sauce.

Fish Guisada

This is a fish curry made out of simple ingredients and contains no coconut.

Ingredients:

1 tbsp oil 
4-6 slices of fish ( Pomfret or LeatherJacket) 
1-2 tbps ginger/garlic paste 
2-3 green chillies, slit 
1 large onion, finely chopped 
1 tsp cumin powder 
1 tsp turmeric powder 
1-2 tbsp tamarind water 
1/2 tomato, finely chopped 
Salt for seasoning

Method:

1. Marinate the fish with salt and leave aside for 1-2 hours

2. In a pan, heat oil, fry the chopped onions until lightly golden brown. Add the ginger/garlic paste, mix well. Add the slit green chillies.

3. Add the cumin & turmeric powder. Stir in the tamarind water. Mix well. When it starts to boil, add the chopped tomato.

4. Add little water ( this curry is not very thick so keep it light). Once it boils add fish.

5. Cook until fish is tender.

6. Serve with boiled rice and fried fish.

Homemade Pizza

An healthier alternative pizza made with wholemeal pitta bread but still packed with load of flavours.

Ingredients:


2 wholemeal pittas (use 1 per person)
1 yellow pepper, chopped
1 red onion, chopped finely
1 tomato, de-seeded & chopped
3-4 mushrooms, thinly sliced
2 tbsp tomato puree
2 flakes of garlic, chopped finely
3-4 slices of ham , chopped finely (use chicken or pepperoni as alternative)
4-5 olives, halved
1/2 tsp oregano powder
1/2 tsp basil powder
1/2 tsp dry red chilli flakes
2-3 tbsp grated cheese
Salt & Pepper for seasoning
extra virgin olive oil for drizzling


Method:


1. Pre heat the oven at 200deg.Place the pitta on a foil, drizzle olive oil, spread the tomato puree on the pitta.


2. Sprinkle chopped garlic followed by the rest of the ingredients. Make sure everything is spread evenly.


3. Sprinkle oregano, basil, chilli flakes , olive oil and season with salt & pepper


4. Cook in the oven for 5 mins on 180deg. Care not to over cook the pitta ( it should be lightly crisp).


5. Turn oven off, sprinkle some cheese, season if required. Let it rest in the oven for couple of minutes, until the cheese melts. Serve Hot.

Corn Beef Hash with a Poached Egg

This is one of my favourite Sunday Brunch dishes , easy to make and full of flavour.

Ingredients:


1 tbsp butter
2-3 flakes of garlic, finely chopped
1 tin of corn beef
1 large onion, finely chopped
1 tomato, finely chopped
1 large potato, chopped into cubes and par boiled
1 green pepper, chopped into cubes
5-6 mushrooms, chopped
1 green chilli, finely chopped
1 tsp turmeric powder
1 tsp cumin powder
1 tsp paprika powder
1 tsp garlic powder
10-12 olives, chopped
3-4 tbsp freshly chopped coriander
Salt & Freshly crushed pepper for seasoning


For the Poached Egg


2-3 eggs
1 tbsp white vinegar

Method:


1. In a pan heat the butter, once the butter starts to sizzle add the garlic and chilli. Add onion and saute until golden brown.


2. Add tomato, peppers and mushrooms. Stir, cook for few minutes. 


3. Add the potatoes, turmeric, cumin and paprika powder. Mix well.


4. Add the corn beef (chopped into chunks), stir till well coated. Sprinkle garlic powder. Season with salt and pepper, add olives.


5. Take off the heat and sprinkle freshly chopped coriander. Season if required.


6. Once the corn beef hash is ready, in a saucepan boil some water, add the vinegar and stir.


7. Crack the egg one at a time into a small bowl and gently tip into the simmering water.


8. Remove using a slotted spoon after 3-4 minutes ( don't over cook as the yolk has to be runny) and drain on a kitchen towel.


9. Serve the corn beef hash in a bowl , place under a grill for few seconds. 


10. Add the poached egg before serving. Season with freshly ground pepper.


Tips: 
I sometimes add jalapeños as I like spice , you can also season with parsley instead of coriander if you prefer.

Spice Infused Chicken Curry

A simple and easy fragrant chicken curry infused with spices.

Ingredients:


2 tbsp oil
1 kg chicken (thigh and legs)
1 large onion, chopped finely
1-2 tomatoes, chopped finely
1 green chilli, chopped finely
2 garlic flakes, chopped finely
2 bay leaves
1 cinnamon stick
1-2 cardamom pods
3-4 peppercorns
2-3 cloves
1/2 tsp whole cumin
1/2 tsp mustard seeds
Salt and Pepper for seasoning


Marinade:


2-3 tbsp white vinegar
2-3 cloves
2 cardamom pods
1 cinnamon stick
2-3 garlic flakes
1/2 inch ginger
1 tsp whole cumin
1 tsp turmeric powder
1 tsp coriander powder
1 tsp mustard seeds
2-3 tbsp tamarind water
2-3 dry red chillies
2 onions, chopped and lightly fried




Method:


1. Blend all the ingredients of the marinade with some water into a paste. Marinade the chicken with this mixture, season and leave for 1-2 hours.

2. In a deep pan, heat oil, add the whole spices, cumin, mustard seeds,bay leaves, garlic and green chilli. Add in the onions and saute till lightly brown.


3. Add the chicken and marinade, stir well. Add enough water depending on the required gravy.


4. When it starts to boil add chopped tomatoes. Cook on a low flame till chicken is tender .


5. Serve with boiled rice.


Tip:


As this dish has vinegar it tastes better if served the next day.

Baileys Choco Truffle Custard Shots

Makes 6-8 

Ingredients:


5-6 chocolate digestive biscuits, crushed
8-10 cashew nuts, chopped 
1 tbsp butter
3-4 chocolate truffles, crushed (I used GU chocolate truffles)
1 tin Ambrosio custard
4-5 sticks of flake
4-5 glazed cherries
2-3 tsps baileys Irish cream

Method:


1. In a pan heat the butter, add the crushed biscuits, nuts and truffles. Mix well, add the baileys, care not to burn, once the butter binds all together  take off the heat.


2. Place the mixture into the shot glasses, and cool in the fridge till firm.


3. Fill each pot with custard. Chill until ready to serve.


4. When ready to serve, decorate with flake and cherry.

Dhal Gosht ( Lamb cooked with Lentils)

Ingredients:


1-2 tbsp ghee
1 cup Massor Dhal 
1 tin 400g Green Lentils 
2-3 Onions, cut in chunks
1 large tomato, cut in chunks
2 cinnamon sticks
2 cardamom pods
3-4 cloves
4-6 peppercorns
3-4 dry red chillies
3-4 garlic, chopped
1 inch ginger ,chopped
2-3 bay leaves
1 tsp cumin seeds
1 kg lamb
1 tsp turmeric powder
1 tsp coriander powder
2 green chillies, chopped
1 tsp garam masala
Freshly chopped coriander for garnish


Marinade for Lamb


1 tsp turmeric powder
1 tsp coriander powder
2 tsp madras curry powder
2 green chilles, chopped finely
2 tbps ginger/garlic paste
4-5 tbsp freshly chopped coriander
juice of 1 lemon
salt and pepper for seasoning




Method:


1. Marinate the lamb overnight with the marinade.


2. In a pressure cooker, heat the ghee. Add the cumin seeds, cinnamon, cardamon, cloves, peppercorns, red chilli and bay leaves. Fry until the oil is infused with flavour. Then add the ginger, garlic, green chllies and onions. Saute until golden brown.


3. Add the lamb , stir until well coated . Add the dhal, green lentil and tomato, mix well.


4. Add enough water to cover the lamb or depending on gravy required and pressure cook for 3 whistles (or until lamb is tender)


5. Check for seasoning , garnish with freshly chopped coriander.

Chicken Xacuti

Ingredients:


1 kg Chicken, cut into medium pieces, marinate with salt
1 1/2 cup dessicated coconut (fresh can be used)
2 tbsp oil
3-4 whole dry red chillies
3 onions, chopped 
4-5 cloves of garlic
1 tsp cumin seeds
1/2 tsp nutmeg powder
1 1/2 tsp coriander seeds
6-8 peppercorns
1 tsp carom seeds
1 tsp fennel seeds
1 tsp poppy seeds
4-5 cloves
1 1/2 inch cinnamon sticks
2 star anise
1 tsp turmeric powder
small piece of tamarind, soaked in hot water
Salt & Pepper for seasoning


Method:


1. In a pan lightly brown coconut, and transfer into a blender. In the same pan roast the red chillies and onions (two onions), transfer into a blender.


2. Add all the spices ,tamarind water and blend into a mixture. Add water until you achieve your required consistency.


3. Heat oil in a deep pan, add the rest of the chopped onion, cook until lightly brown.


4. Add chicken , cook for few minutes. Add the ground masala and stir well. 


5. Add water depending on the amount of gravy required. Cook for 30 minutes or until chicken is done. Check for seasoning, garnish with freshly chopped coriander.

Baingan (Aubergine) Bharta

Ingredients:


1 tbsp ghee
2-3 cloves garlic, finely chopped
1/2 inch ginger, finely chopped
2 large aubergines
2 onions, chopped
1-2 tomatoes, chopped
1 red chilli, chopped
1 green chilli, chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
handful of fresh coriander leaves, finely chopped
1 tbsp tamarind water 
8-10 curry leaves




Method:


1. Pre heat the oven to 200deg. Prick the aubergines all over with a fork, smear with a little oil and put on a baking tray. Roast for 20 minutes in the oven until tender.


2. When they are cool enough to handle, remove skin (discard) scoop out the flesh and mash with a fork.. 


3. Heat ghee in a pan. Add mustard and cumin seeds, fry until they start to splutter. Add the curry leaves, chopped chillies , ginger and garlic. 


4. Add onions, saute until golden brown then add the chopped tomatoes. Mix well.


5. Add turmeric, coriander powder, season with salt.  Add in the tamarind water if mixture is dry. 


6. Add the aubergine mixture, stir well. Season with salt. Cook for couple of minutes. Take off the heat , sprinkle freshly chopped coriander. Serve with wholemeal chapatti or pitta.