Ham and Poached Egg Salad

A quick and easy salad great for afternoon lunch. 

Ingredients:

1 egg
handful of fresh baby spinach
chopped iceberg lettuce
chopped cabbage
1 carrot, cut into thin strips
strips of cooked ham
1/2 cucumber, sliced
6-8 cherry tomatoes, halved

For the dressing

1 tbsp mayonnaise
1 tsp coarse Dijon mustard

For the croutons

2 slices wholemeal bread, cut into small cubes
olive oil for drizzle
1/2 tsp garlic powder
1/4 tsp coarse black pepper
1/4 tsp thyme
Rock salt for seasoning

Method:

1. Boil water in a saucepan, add a little vinegar, swirl the water to form a little whirlpool. Crack an egg into a small bowl, care not to break the yolk. Drop this into the boiling water. Lightly poach the egg for few seconds. Carefully remove the egg, remember it should have a runny yolk.

2. In a bowl mix the spinach, lettuce, cabbage, carrot,cucumber and tomatoes. Mix the mayo and mustard into smooth paste and add to the salad.

3. Mix all the ingredients for the croutons and place under a grill for 3-5 minutes until lightly golden brown.

4. Layer the salad leaves on the plate, place the ham, egg and croutons. Drizzle with additional dressing if required.

Chocolate Truffles

An easy truffle recipe made with dark and white chocolate, which can be made in advance and will keep in the fridge for four days or freezer for two months.

Ingredients:

For dark chocolate truffles

225 g Dark Chocolate
150 ml double cream
2 tbsp Tia Maria or Drambuie
Cocoa for coating

Method:

1. Chop the chocolate into small pieces and place into a bowl. 

2. Heat 150 ml cream until it just starts simmer, remove from heat and pour onto the chocolate.

3. Stir until chocolate is melted and the mixture is smooth. Stir in the alcohol and chill for at least 2 hours.

4. Put cocoa on a plate and using two spoons, shape the mixture into small balls and roll in cocoa.  Put on a plate and chill.


For white chocolate and coconut truffle

Ingredients:


225 g White Chocolate
75 ml double cream
2 tbsp Caribbean White Rum or Malibu
40g dessicated coconut

Method:

1. Make the mixture as above and chill ( until step 3)

2. Put dessicated coconut on a plate, shape the mixture into balls as before and roll in the coconut. Place in plate and chill.

Fish Balchao

This is a Goan fish curry dish, which is made with red chillies, spices and vinegar. The curry tastes better the next day as the vinegar matures and enhances the flavour of the curry. It uses a shrimp preserve made of fine shrimps.

For the Balchao preserve (Shrimp preserve)

Ingredients:

1kg fine shrimps (galmbo)
1 bottle palm feni (found locally in Goa)
1 pod garlic
12 peppercorns
6 dry red chillies
2 tbsp salt

Method:

1. Clean the shrimps thoroughly , wash and tie in a muslin cloth. Let the water drain, squeeze any water that may be left.

2. Grind the rest of the ingredients with the feni. Fill in air tight bottles and store.

This preserve can be used for fish, prawn or pork balchao and can be stored in cool and dark place.


For the Fish Balchao

Ingredients:

6-8 slices of pink snapper/white snapper/kingfish.
2 onions, finely chopped
3 tbsp Balchao preserve

For the Masala:

Grind the below spices in vinegar
10 dry red chillies (if you prefer spicy add more chillies)
5 peppercorns
10 flakes of garlic
1/2 tsp turmeric
2-3 cloves 
1/2 inch piece of cinnamon
1 tsp coriander seeds
1/4 tsp cumin seeds

Method:

1. Wash the fish slices, apply salt and keep aside.

2. Fry the fish in little oil. Do not make the fish crisp.

3. In a saucepan fry the onions in little oil until lightly golden brown. Add the above ground masala and fry.

4. Add the balchao preserve, stir a little and add the fish.

5. Add little water to make the gravy and simmer on slow flame until the gravy thickens.

Coffee, Mascarpone & Banana Trifles

I tried this dessert recently at the friend's dinner party, it was simply delicious. I obtained the recipe from her and tried it out. It was very easy to prepare and can be either prepared in advance or on the day as it requires just a few hours to chill.

Serves 8 ( medium pots)

Ingredients:

4-6 trifle sponges
3 tbsp coffee
2 tbsp brandy
2 bananas, sliced into small circles
250g Madagascan Vanilla Custard ( ready made from Supermarket)
250g Mascarpone
2 tbsp caster sugar (depending on sweetness required)
200ml double cream
Dark chocolate, grated for topping

Method:

1. Place the sponges into the base of the glasses/pots. Distribute evenly.

2. In a bowl mix the coffee with 100 ml boiling water, add brandy and stir till coffee is dissolved. Spoon the mixture over the sponges, just enough to soak them. Save the rest of the coffee mix for later.

3. Place the banana slices evenly into each pot. Spoon over the vanilla custard.

4. Cream the mascarpone , sugar , cream and remaining coffee mixture. Mix well.

5. Layer over the custard. Cover each pot with cling film and chill.

6. Before serving, sprinkle the chocolate.

Almond Meringue with Apricot puree

An easy recipe that can be made for tea time or dessert. Bite sized meringues can be made for tea time snack or larger meringues for dessert.

Ingredients:

For the meringue

4 egg whites
150g caster sugar
100g chopped almonds
double cream, whipped
icing sugar for dusting

For the puree

1/2 lemon juice
50 g caster sugar
200g dried apricots

Method

1. To make the meringue: Pre heat the oven to 150C. Line a tray with baking paper.

2. Place the egg whites in a bowl and whisk until the mixture is fairly stiff. Add half the sugar and whisk until stiff peaks are formed. Gently fold in the rest of sugar and almonds.

3. Spoon the meringue into bite sized portions onto the baking paper and bake in the oven for 15-20 minutes or until crisp. Keep the meringue inside the oven to cool as this will prevent them from cracking.

4. For the puree: In a small saucepan, add 750ml water, lemon juice, sugar and apricots and bring to a boil. Once the apricots have softened and swollen, blend this into a puree. Keep aside to cool.

5. To serve:  Place a meringue onto a plate, spread whipped cream and a dollop of puree. Place another meringue on top, decorate with whipped cream and puree. Sprinkle icing sugar before serving.

Alle Belle - Goan Coconut/Jaggery Pancakes

This sweet dish is very popular in Goan homes as a tea time delight.

Ingredients:

1 cup of flour
1 egg
Salt for seasoning
Water to make a paste

For the filling

1 coconut grated finely
1/2 cup jaggery

Method:

1. In a bowl mix the flour, egg in little water into a thin pancake batter. Season as required.

2. Mix the grated coconut and jaggery thoroughly.

3. Heat a frying pan and when really hot, apply oil all over the pan and drop in a spoonful of batter and spread all over the frying pan (like a pancake). When the underside is well-done, flip over.

4. When done on both the sides, remove and place on a plate. Place the filling in the centre and form rolls.

5. Serve with a nice cup of tea.
 

Potato chops

This is a lovely meaty snack, which can be made either in small bitesize or large chops for lunch or dinner.

Ingredients:

500g lean beef mince
4-5 cloves of chopped garlic
1 inch chopped ginger
1 tsp turmeric powder
1 tsp red chilli powder
2 large chopped onions
1-2 green chillies, chopped
freshly chopped coriander
Salt & pepper for seasoning

6-8 potatoes, skinned, boiled and mashed (season with salt)
beaten egg, for coating chops
Semolina, for coating chops

Method:

1. Marinate the mince with the garlic,ginger,turmeric, chilli powder and season with salt and pepper. Keep aside for half an hour atleast.

2. In a saucepan, place the mince, cook on medium heat. Once the mince is half cooked add the onions and green chillies. Mix well and check for seasoning.

3. Once the mince is cooked add freshly chopped coriander and mix.

4. Make small/medium balls of the mashed potato, in the center make a small hole and add the mince, then cover with the mash potato. Flatten into a potato chop.

5. Dip each chop into beaten egg and then coat with semolina.

6. Shallow fry in oil, serve hot with side salad.

Tips:

Peas can be added to the mince for added flavour.

Green Pork Curry

This is one of my mum's recipes.

Ingredients:

1kg pork, cut into medium pieces, marinated with salt

To grind:
1 inch ginger
5-6 cloves of garlic
4 green chillies
6-8 cloves
1/2 tsp turmeric powder
8-10 peppercorns
1/2 tsp whole cumin
1 onion
1/2 bunch fresh coriander leaves
tamarind soaked in water

Salt & pepper for seasoning

Method:

1. Grind all the above ingredients into a smooth paste. Keep aside.

2. In a saucepan place the pork pieces and cook until half done.

3. Add the ground masala. Season as required.

4. Cook until pork is tender and gravy is thick and coating the pork pieces. If you need more gravy add water and boil as required.

5. Serve with pitta or boiled white rice.


Tips:

The above masala can be ground with lemon juice or vinegar according to preference.

Black Eyed Beans Curry (Xacuti Style)

This recipe uses the famous Goan xacuti masala to give it a taste of Goa!!

Ingredients:


1 can (425g) Black eyed beans, drained
1 large onion, chopped finely
1 tomato chopped
1/4 inch ginger, finely chopped
2-3 cloves of garlic, chopped
1 bay leaf
1-2 green chillies, slit
1-2 potatoes , cubed
2 tbsp dessicated coconut
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp whole cumin
1-2 tsp xacuti powder 
pea sized tamarind, soaked in water.
2-3 tbsp freshly chopped coriander
Salt & Pepper for seasoning


Method:


1. In a saucepan, heat oil. Add bay leaf and whole cumin. Once it starts to splutter, add the chopped ginger/garlic and chillies.


2. After few seconds add the chopped onions and saute until lightly translucent.


3. Add chopped tomatoes, and cook until oil separates and the tomatoes are soft.


4. Mix in the turmeric and coriander powder. Add the potatoes and stir so it is coated with the masala.


5. Add the coconut and xacuti masala. Stir, add 1/4-12 cup water and let it simmer.


6. After 5 minutes add the black eyed beans and tamarind water. Stir well, check for seasoning.


7. Once the potatoes have been cooked and the gravy is thickened take off the heat. Sprinkle chopped coriander. Serve with chapattis.

Banana & Orange Fritters

A quick, tasty and easy afternoon tea time recipe.

Ingredients:

1 banana

1 orange

3-4 tbsp self raising flour

1/2 cup milk

1 egg

1-2 tbsp granulated sugar (depending on the sweetness required)

1 tbsp dessicated coconut

Oil for shallow frying

Method:

1. In a bowl mash the banana and orange. Add sifted flour, sugar , coconut and milk. Mix everything into a smooth paste.

2. Mix in the egg. The paste has to be thick enough to coat the back of the spoon/spatula. Taste for sweetness.

4. Heat oil in a pan. Spoon the mix to make small circular fritters. Fry till lightly golden.

Tips:

If you want to cut down on sugar you can add orange juice and half the amount of milk.

Sausage Casserole

A quick supper idea, that incorporates vegetables and meat (sausages) in a tangy sauce.

Ingredients:


6-8 chicken sausages, cut into rings
6 slices of chorizo (optional)
2-3 large onions, chopped
2 tomatoes, chopped
1 large carrot, chopped
1 yellow pepper, chopped
2 potatoes, cubed
8-10 chestnut mushrooms, chopped
1/2 cup frozen green peas
sprinkle of dried basil, oregano and thyme
1 tsp tomato puree
1 tbsp juice of lemon
2-3 cloves of garlic
2 green chillies, chopped
freshly chopped coriander for garnish
Salt & Pepper for seasoning


Method:


1. In a large saucepan, heat oil. Fry the garlic, green chillies and onions. Saute until lightly golden.


2. Add the chopped potatoes and carrots. Cook for few minutes and then add the chopped peppers.


3. Sprinkle the dried herbs. Season with salt and pepper.


4. Add the chopped chorizo and sausages. Mix well.


5. Mix in the mushrooms and peas. Stir well. Check for seasoning.


6. Add the chopped tomatoes and tomato puree, stir well. Sprinkle the lemon juice. Check for seasoning.


7. Cover and cook on low flame until the vegetables are tender. Add little water if it starts to stick at the bottom or you require gravy.


8. Garnish with freshly chopped coriander, serve with garlic bread.

Vegetable Caldine (Vegetable Coconut Curry)

This is a Goan coconut based curry that can be used to make fish or vegetables. I have tried making it with a variety of vegetables and it was delicious.

Ingredients:


1-2 tbsp oil
Florets of 1 small cauliflower (approx 200g)
Florets of 1 small broccoli (approx 200g)
6-8 Ladyfingers/Okra
1 Large carrot, cut into matchsticks
1 large potato, cubed
6-8 de-veined prawns (optional for vegetarians)
4 green chillies
2-3 garlic cloves
1 inch ginger
1 onion, chopped
1 tomato, chopped
1 tin coconut milk
2-3 tbsp desiccated coconut (can use fresh)
1/2 tsp whole cumin seeds
6-8 black peppercorns
2 tsp coriander seeds
1 tsp turmeric powder
1-2 tbsp fresh coriander
Pea sized tamarind, soaked in water
Salt & Pepper for seasoning


Method:


1. In a blender, grind together the coconut (milk + desiccated), 2 green chillies, garlic, ginger, cumin, coriander seeds, peppercorns,turmeric, fresh coriander and tamarind water into a smooth consistency.


2. In a saucepan, heat oil. Fry the chopped onions until translucent. Add tomatoes and fry until soft and oil starts to separate.


3. Pour in the ground masala, simmer on slow fire. Season well. Bring to a boil.


4. Add the chopped potato and carrot first and cook for couple of minutes. Add the prawns.


5. Add the remaining vegetable and 2 slit green chillies. Season if required. Add little water if more gravy is required. Cook until gravy is thickened and the vegetable is tender. Do not overcook the vegetable.

Mediterranean Stuffed Chicken Thighs

The chicken in this recipe remains succulent and tender and is flavoured by the bacon wrapped around it.

Ingredients:


6 chicken thighs, boneless
1 carrot, grated
1 red pepper grated
12 chorizo slices
12 bacon slices
1 garlic grated
Salt and pepper for seasoning


Method:


1. Using a cling film, flatten the chicken thighs with a tenderiser into a nice fillet. In a bowl mix the grated carrot, pepper and garlic. Season with salt and pepper.


2. Place two bacon strips on a chopping board. Place one chicken thigh fillet on top. Now layer two chorizo slices and little stuffing. Roll the bacon strips into a small parcel and secure with a toothpick or wooden skewer.


3. Place in a heated oven and cook for 20-30 minutes on 150-180 deg. When nearly cook you can lightly brown the parcels by placing under a grill.


4. Serve hot with garlic bread and salad.

Ready to go into the oven

Tips:


You can also add chopped olives and cheese to the stuffing. 

Arabic Kabsa --- Rice & Chicken dish

This is a middle eastern dish made of rice and chicken. Its a popular dish in Saudi and is called Saudi Kabsa. Its normally served and eaten from one dish and the family share it.

Ingredients:


1-2 tbsp oil
1 kg chicken thighs
1-2 cinnamon sticks
4 cardamon pods
4 cloves
6 peppercorns
2 bay leaves
4-6 garlic pods, just smashed whole
1 inch ginger, chopped
2 onions, chopped
2 tomatoes, chopped
4 green chillies, slit
1 large carrot, grated
2 tbsp tomato puree
rind of 1 orange, grated
2 cups long grain rice
Sunflower seeds and Almonds for garnish
Salt & Pepper for seasoning


Method:


1. In a big saucepan, heat oil, add the cinnamon, cardamon, cloves, peppercorns and bay leaves. Fry for couple of minutes as the oil gets infused with the spices.


2. Add the garlic, ginger and 2 green chilles. Stir fry for couple of minutes and then add the chopped onions. Saute until lightly golden.


3. Add the chicken thighs and cook till lightly browned on either side. Add chopped tomatoes, orange zest and grated carrot. Mix well. Season with salt and pepper.


4. Add the tomato puree, stir well. Add enough water just to cover the chicken. Season if required. Cook on low flame for 45 mins - 1 hour until chicken is tender.


5. Take the chicken pieces out of the gravy, cover with foil and leave aside. Now add the washed rice, mix well. Add little water just to cover the rice. Season and add the remaining chillies.


6. Cook rice until done, if you feel more water is required add, stir occasionally. The rice should not be soft. 


7. In a pan lightly toast some sunflower seeds and almonds. 


8. To serve layer the rice and chicken, sprinkle the toasted seeds and almonds on top.

Capsicum (Peppers) & Prawn Stir Fry

This dish can be eaten as a main or as a side dish. It can be also eaten cold and is a great filling for wraps.

Ingredients:


1 tbsp oil
6-8 king prawns, shelled, de-veined and chopped 
1 onion, chopped finely
2 green chillies, slit
2-3 garlic cloves, chopped
1 tsp ginger, chopped
1 tbsp tomato puree
1/2 tsp whole cumin
1 tsp garlic powder
1/2 tsp turmeric powder
1/2 tsp red chilli flakes
1 potato, cubed and par-boiled
2 peppers chopped, you can use multicoloured ones
juice of 1/2 lemon
freshly chopped coriander for garnish
Salt & pepper for seasoning


Method:


1. Marinate the chopped prawns with garlic powder, turmeric, chilli flakes and season with salt.


2. In a pan, heat oil. Add the cumin, once it starts to splutter, add the prawns and fry for couple of minutes.


3. Add the chopped garlic, ginger and chillies. Stir fry for couple of minutes.


4. Add the onions, saute on low heat.  Add the chopped peppers and tomato puree, stir well. Add little water if it starts to stick to the bottom of the pan.


5. Once the onions and peppers are cooked, add the par-boiled potatoes. Season well. Stir well so potatoes are coated with the masala.


6. Sprinkle the lemon juice and chopped coriander, stir again and then take off the heat. Season if required.

Red Kidney Bean Curry

Ingredients:


1 tbsp ghee
400g tin red kidney beans
400g chopped tomatoes
1 onion, chopped
2 garlic cloves, chopped finely
1 inch ginger, chopped finely
2-3 green chilli, slit
1 bay leaf
1 inch cinnamon stick
1 tsp whole cumin
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder (optional)
1/2 tsp cumin powder
1/2 tsp amchur powder (dried mango powder)
1 tbsp tomato puree
1 tsp kasoori methi
Salt for seasoning


Method:


1. Heat ghee in a saucepan, add the whole cumin, once it starts to splutter add the chopped ginger, garlic and chilli. Cook for 1-2 minutes.


2. Add the bay leaf and cinnamon stick. Add chopped onions and saute until translucent.


3. Mix in the chopped tomatoes. Stir and let it cook for few minutes. Sprinkle in the turmeric, cumin, chilli and coriander powder. Stir well and cook until it starts to boil.


4. Add the beans, tomato puree, amchur powder and season well. If you need gravy add little water.


5. After 5-10 minutes , once beans are soft, sprinkle kasoori methi. Stir and check for seasoning. Take off heat. Serve hot.


Tips:


You can add a knob of butter at the end for a richer flavour. Dash of lemon can be also added for a twist.

Steve's Aachari Ghosh Masala

This is a amazing dish, the meat is so succulent and tender. The curry sauce has a tangy and sour taste.

Ingredients:

1-2 tbsp ghee

1 tbsp oil

1 cinnamon stick

1kg Mutton, cut in small/medium pieces

2 cups yogurt

2-3 large tomatoes, chopped

1 inch ginger, chopped

2-3 garlic cloves, chopped

1.5 tbsp ginger/garlic paste

2-3 green chillies, slit

1 tbsp coriander powder

1/2 tbsp red chilli powder

1/2 tsp mustard seeds

1 tbsp turmeric powder

1/2 tbsp Amchur powder (dry mango powder)

1/4 tsp Fennel seeds

1/2 tsp cumin powder

1 tsp whole cumin

2 tbsp mango pickle

Freshly chopped coriander

Salt and Pepper for seasoning

Method:

1. Marinate the meat with ginger/garlic paste and salt and keep aside.

2. In a bowl mix the yogurt, red chilli powder, amchur powder, coriander powder, cumin powder and mix to smooth paste.

3. Heat the ghee and oil, add the whole cumin and mustard seeds. Once they start to splutter add the chopped ginger/garlic and fry for few minutes.

4. Add the meat and cook until it starts to brown. Add chopped tomatoes and green chillies.

5. Add little water and cook for few minutes. Add the yogurt mix and fennel seeds. Simmer on slow heat. Let it boil.  Add water as required to make a thick gravy. 

6. Add the mango pickle and let it cook until meat is tender. Check for seasoning.

7. Garnish with freshly chopped coriander. Serve hot.

Goan Pork Curry

This is a tangy and spicy pork curry which can be prepared in advance and matures if left over to taste better the next day.

Ingredients:


1kg Pork belly and Pork loin, cut into cubes
1 tsp garlic powder
1/2 tsp coarse pepper powder
2 onions chopped finely
2 red chillies
2 tbsp tomato puree
2-4 dried mango slices
Salt for seasoning


For the masala (grind the ingredients into a smooth paste) :


3-4 red chillies
4-5 black peppercorns
3-4 garlic cloves
1 inch ginger
1 tsp whole cumin
2 cloves
1 inch cinnamon stick
2-4 tbsp vinegar
salt


Method:


1. Marinate the pork pieces with garlic, pepper powder and salt.


2. Heat a pan with some oil and fry the pork pieces to seal the juices. Fry till lightly brown. Keep aside.


3. In a saucepan, heat some oil. Add the red chillies and onions. Saute until the onions are translucent.


4. Add the ground masala and fry for few minutes.


5. Add the meat pieces and mix well till coated with the masala paste. Add the mango slices.


6. Add 1/2 cup water , stir well. Cover and simmer on low flame for 15-20 minutes. Stir occasionally.


7. Check for seasoning and add the tomato puree. Cook for another 10 minutes, until the gravy is thickened.


8. Serve hot with rice or bread.

Steve's Goan Vaal (Long Bean) Bhaji

 This is a traditional Goan vegetable served with Goan Xit Kodi (Rice & Curry)

Ingredients:


1 bunch of long beans (Vaal), cut into small sticks
1 onion, sliced finely
2-3 cloves of garlic, crushed
1 green chilli, slit
2 kokum seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp coriander powder
2-3 tbsp dessicated coconut (freshly grated coconut can be used too)
Salt for seasoning


Method:


1. In a saucepan, heat some oil, add the mustard seeds. Once it starts to splutter add the garlic and chilli. Cook for 5 seconds and then add the onions.


2. When the onions start to get translucent, add the kokum, turmeric and coriander powder. Mix well.


3. Add the long bean and stir till well coated with the spices. Add the coconut.


4. Add a little water to just cover the long beans, season with salt. Cook until all the water is absorbed and the beans are tender.


5. Serve hot with rice or chapattis.


Tips:


For a South Indian flavour you can add curry leave along with the garlic and chilli.

Spinach and Chickpea Curry

A healthy vegetarian curry ready in less than 15 minutes.

Ingredients:


1 tbsp oil/ghee
400g Tin of Chickpeas
400g Tin of chopped tomatoes
250g fresh baby spinach leaves
1 large onion, chopped finely
2 cloves of garlic, chopped finely
1/2 inch ginger, grated
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp red chilli powder
Salt & Pepper for seasoning.


Method:


1. In a saucepan, heat the oil. Fry the garlic/ginger and onions, until the onions start to sweat.  Add the chopped tomatoes and saute until it becomes a thick paste.


2. Add the chickpeas, turmeric, chilli and coriander powder.  Cook for few minutes until well coated with the masala.


3. Add water if you need a thinner consistency.  Season well.  Add the spinach and garam masala, give it a stir.


4. Turn the heat off.  Cover with a lid, the spinach should cook in the steam. Stir and serve with pitta or chapattis.