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.