Tuna Pasta Bake

An easy midweek supper.

Ingredients:


1 tbsp olive oil
200-250g twisted pasta (or any shape will do)
1 red onion, finely chopped
2-3 tbsp tomato puree
1 tin 185g tuna flakes in sunflower oil (drain the oil before use)
1 green pepper, chopped 
3-4 chestnut mushroom, chopped 
2-3 garlic cloves, finely chopped
1/2 tsp dried chilli flakes (optional)
1 tsp garlic powder
1/2 tsp dried oregano 
1/2 tsp dried basil
1-2 tbsp mature/mild grated cheddar
1-2 tbsp grated Parmesan
Salt and freshly ground pepper for seasoning




Method:


1. In a pan cook pasta in salted boiling water until it is slightly al dente (8-10 mins). Once cooked drain and drizzle a little olive oil and mix. 


2. In a saucepan heat olive oil, fry the chopped garlic for few seconds then add the chopped onions. Sprinkle the oregano and basil.


3. Add the green peppers and reduce heat and cover. Let the juices get released from the peppers for few minutes and then add the chopped mushrooms.


4. Mix well and then add the tuna flakes. Add the tomato puree and stir well until the tuna is coated with the rest of the ingredients.


5. Season with salt and pepper, sprinkle chilli flakes.


6. Mix with the pasta. Place in an oven proof dish, sprinkle cheese and cook in a preheated oven on 200C for 5-10 minutes until the cheese is melted.


7. Serve hot.


Tips:


You can add black olives and sweetcorn to enhance the flavour

Steve's Goan Prawn Curry

This is a common traditional Goan favourite dish. Rice curry is the staple food eaten nearly every afternoon in every Goan household.

Ingredients:


10-12 shelled and de-veined prawns
6-8 dried Kashmiri red chillies
1 onions, thinly sliced
1/4 inch ginger
4-5 cloves of garlic
200 ml coconut milk
1 tbsp coriander seeds
1 tsp cumin seeds
4-6 peppercorns
1 tsp turmeric powder
1 tbsp tamarind pulp
6-8 Kokum rinds
1 green chilli, slit
Salt for seasoning


Method:


1. Wash the prawns and season with salt and mix with onions and slit green chilli.


2. In a blender, grind the rest of the ingredients (except the kokum), add little water if required. Grind until a smooth but thick consistency.


3. Pour this ground masala into a saucepan, once it starts to boil add the prawns and onion/chilli mix. Add the kokum and simmer on slow fire. Cook until the prawns are tender and the curry has reduced slightly and is thickened.


4. Serve with boiled rice, fried fish/vegetables and pickle.


Tips:


You can use raw mango slices instead of tamarind pulp/ kokum. Slice of fish can be used instead of prawns.
Also instead of coconut milk you can use freshly grated coconut.

Feijoada -- Dried sausage and Beans

Feijoada is a stew made of dried sausage and beans, it is a common Goan dish inspired from Portuguese and Brazilian roots. There are variations of making this dish with beef or cuts of pork.

Ingredients:


1 tbsp oil
300-350g red kidney beans , soaked overnight
2 bacon rashers, chopped finely
300g Spanish chorizo ( if you have goan sausage it can be used), chopped into tiny pieces
2 red onions, chopped finely
2 large tomatoes, chopped finely
3-4 garlic cloves, chopped finely
1 green chilli, chopped finely
1/2 inch ginger, chopped finely
1 tsp recheado (optional, for recipe see http://jouelleskitchen.blogspot.com/2011/02/goan-fish-platter.html)
1/4 cup white wine vinegar 
Salt and pepper for seasoning


Method:


1. Cook the kidney beans (add enough water just to cover the beans) in a pressure cooker, cook until there is still a bite to the beans, do not over cook. Drain and keep aside, keep the water as this can be used for the gravy


2. In a saucepan, heat oil. Add the bacon and sausage and cook until lightly crisp and the oil starts to release. Add the chopped garlic, ginger and green chilli. Mix well.


3. Add the chopped onions and saute until the onions are soft. Stir in the kidney beans and season with salt and pepper.


4. Add the chopped tomatoes and cook for few minutes. Pour the leftover water from the kidney beans, if you feel you need more gravy add water accordingly.


5. Cook until it starts to boil. Add in the vinegar and recheado masala. Cover , reduce heat and simmer for atleast 10 minutes.


6. Stir and with a masher, mash the beans just to add a bit of thickness to the gravy. Cook on low heat for further 10 minutes, check for seasoning. 


7. Serve hot with pulao, white rice or pitta.

Steve's Jerk Chicken

This is a Caribbean marinade which is hot and spicy with a smoky flavour if cooked on a barbecue. The main ingredients are scotch bonnet and all spice.

Ingredients:


6 chicken thighs/drumsticks


Jerk Marinade:


2-3 onions, chopped finely
1-1 1/2 scotch bonnets, finely chopped
50g grated ginger
1/2 tsp all spice
small bunch of fresh thyme, leaves only
1 tsp ground black pepper
120ml white wine vinegar
120ml dark soy sauce


Method:


1. Blend all the ingredients into a smooth paste. Marinate the chicken and leave overnight or atleast for 30 minutes.


2. You can either grill the chicken on a hot griddle or barbecue or in the oven, until the skin is crisp and meat is tender. Remember to baste the chicken with the marinade before flipping to cook on the other side. 


3. Serve hot with potato wedges and side salad.

Pink Pasta -- Beetroot Salmon Pasta

This is definitely a dish that kids will love, especially little girls who love pink...none the less an awesome quick mid week dinner recipe for adults.

Ingredients:


1 tbsp olive oil
200g twist/penne pasta
250g tin of pink salmon
2 small beetroots ( plain vacuum packed cooked beetroots, not the ones with vinegar)
1 red onion, chopped finely
1/4 tsp dried red chilli flakes
1/2 tsp dried oregano
1/2 tsp dried basil
3-4 cloves of garlic, chopped finely
100g of light Philadelphia cheese
2-3 tbsp grated Parmesan
handful of freshly chopped parsley
2-3 tbsp water
Salt & pepper for seasoning


Method:


1. In a pan cook pasta in salted boiling water until it is slightly al dente (8-10 mins). Once cooked drain and drizzle a little olive oil and mix. Keep aside. If you have beetroot juice you can mix a little to give a pink colour.


2. To prepare the sauce, add oil to a pan, fry garlic and chillies. Next add onions and cook.


3. Sprinkle the oregano & basil. Add the finely chopped beetroot. Season with salt & pepper.


4. Cook until the beetroot is soft. Add the salmon. Cook for few minutes. Add the Philadelphia cheese, mix well. 


5. Reduce heat, add the grated cheese. Mix everything well into a thick sauce consistency, add little water if necessary. Season well


6. Once sauce is ready then add to the cooked pasta. Mix well, check for seasoning. Serve hot.


Before serving sprinkle with grated Parmesan cheese and chopped parsley.

Steve's Stuffed Chilli Sea Bass

Although the recipe uses chilli, it is not a spicy dish, the chilli is used only as a flavouring and not for its heat. This recipe can be made using any fleshy fish served whole.

Ingredients:


2 whole Sea Bass, gutted and slit ready to be stuffed.
4-5 green chillies, slit into halves
handful of chopped fresh coriander
Salt for seasoning


Method:


1. Make sure the fish is slit on both sides to make a nice pocket for the stuffing. Stuff each fish with slit chillies and chopped parsley. Season with salt , leave to rest for atleast 30 minutes.


2. Preheat the oven to 200C. Place the fish in an oven proof dish lined with baking paper. Bake for 20-30 mins or until cooked.


3. Serve with wedges, garlic sauce and ketchup.

Chargrilled Gressingham Duck Legs

Honey glazed duck legs  infused with cumin is an ultimate dinner favourite. This is a great recipe if you wish to cook for a special someone!!!!

Ingredients:


2 Gressingham Duck legs
Olive oil to drizzle
1 tsp dried red chilli flakes
1 tsp garlic powder
Salt and freshly ground pepper for seasoning


For the sauce/glaze:


1 tbsp honey
1 tsp cumin powder
1 clove of garlic grated
1 tsp Dijon mustard
1tbsp dark soy sauce
1 tbsp orange juice
1 tsp lemon juice
Salt and freshly ground pepper for seasoning.


Method:


1. Pat dry the duck legs, drizzle olive oil, rub the garlic powder, salt, pepper and chilli flakes on both sides.


2. Heat a griddle, when hot place the duck legs, skin side first. Turn after the first side is crisp. Griddle until charred on both sides.


3. Pre heat the oven at 200C. In a bowl mix the glaze ingredients. Place each duck leg on small square foil sheets. Spoon the glaze over each piece. Fold the foil over the duck legs to form a small parcel.


4. Place the parcel in an oven proof dish and cook in the oven for 1 hour at 180C.


5. Serve the duck legs with a side of baby leaf salad.

Choco Swiss Bomb

A divine dessert recipe, easy to prepare using shop bought ingredients and will definitely impress your guests...

Ingredients:


1 Chocolate Swiss Roll cake
Rum to brush on to the cake (you can substitute it with any other alcohol of choice)
1-2 litres of chocolate ice cream ( or ice cream of your choice) softened, but still frozen

Method:


1. Line the inside of a medium bowl with clingfilm, keep extra clingfilm hanging over the sides.


2. Cut the Swiss roll into 1cm slices. Place one slice in the middle of the bowl to form a base, then place another close to it, continue until the entire bowl is lined with cake. Cut half slices when you reach the top if it does not fit.


3. Brush the cake with rum. Spoon the ice cream into the bowl, covering the entire cavity,


4. Place in the cake in the freezer overnight or until completely set.


5. To serve, remove the bowl from the freezer, using warm hands rub the sides of the bowl to loosen the cake. Place a large serving plate on top of the bowl and turn the bowl, tug on the clingfilm if needed. Carefully remove the bowl and peel off the clingfilm.

slice of the cake

Glazed Asian Flavoured Roast Pork

This is a sticky glazed roast pork dish flavoured with Asian spices and herbs.

Ingredients:


1kg boneless pork joint
2 bay leaves
1 onion, cut in quarters
1 tbsp of peppercorns
1 tbsp of cloves
1/2 inch grated ginger
1 star anise
2 cloves of garlic
1 stock cube
Salt for seasoning


For the glaze


1 garlic clove, finely chopped
1 green chilli, finely chopped
1/2 tsp dried red chilli flakes
20g honey
220g soft brown sugar
50ml orange juice
zest of 1 lemon/lime
1 tsp Chinese five spice powder
75ml dark soy sauce
25ml light soy sauce
Salt & freshly ground black pepper


Method:


1. Place the pork joint in a pan, fill with water. Add all the ingredients for the pork. Bring to a boil and then reduce the heat to a simmer. Cook on low heat for atleast an hour.


2. To prepare the glaze, mix all the ingredients in a small saucepan and heat on low flame until the sugar is completely dissolved. Cook until the glaze is reduced and thickened.


3. Remove the joint from the water. Do not throw the water away as you can use this as stock for soup.

The Pork Joint skinned and ready for the glaze

4. Remove the thick skin layer from the pork but leave the fat. Using a sharp knife score the meat diagonally and then continue in the opposite direction. You should get small diamond shapes on the fat layer. Insert a clove in each diamond. Place the joint in an oven proof dish. Pour a little glaze over the joint. The rest of the glaze can be used as a dipping sauce.


5. Cook in a preheated oven for 20-30 minutes on 180C, until the top layer is browned. Once it is cooked, remove from the oven and cover loosely with foil or baking paper to keep the meat more moist and juicy.


6. Serve with broccoli , mushroom, carrot and red peppers which are tossed in garlic and sesame oil.

Rum & Raisin Cake layered with Chocolate Marshmallow fudge

This is an alternative to the traditional fruit cake and can be prepared in less than an hour. The base of this recipe can be used for any cake and the filling can be modified according to individual preference.


This cake recipe is especially great it you are a busy mum or working and don't have a lot of time on hand.

Christmas Cake

Ingredients:


For the cake:


175g unsalted butter
175g caster sugar
3 eggs beaten
175g self raising flour
1/2 cup mixed raisins
1-2 tbsp dark rum


For the filling


70g butter
200-250g brown sugar
125 evaporated milk
250-300g milk chocolate, chopped
50g dark chocolate
50g chopped almonds
200g marshmallows


For the icing


250g ready to roll icing fondant
1-2 tbsp icing sugar




Method:


To make the cake:


1. Preheat the oven to 180C. Lightly grease two circular baking tins (around 20cm diameter).


2. Cream together the butter and sugar until light and fluffy. Slowly add in the beaten egg.


3. Fold in sifted flour. Mix in the raisins and rum. Spoon this mixture into the baking tins.


4. Bake for 20 minutes, pierce with a toothpick to check if the cake is cooked, if the toothpick is clean the cake is ready. It should be light and still have a spring.


5. Leave to cool and then remove from a tray and let it rest on a baking wire.


For the filling:


1. Put the butter, milk and sugar in a saucepan and melt gently.Once the sugar is dissolved add the marshmallow, chopped chocolate and almonds. Mix well until it is smooth. Let is cool.


To assemble the cake:


1. Spread evenly the filling on top of one of the cakes. Place the other cake on top. Spread a little filling on the top so that the icing can stick to it.


2. To ice the cake, knead well the icing fondant until smooth and pliable. Sift a the icing sugar onto your work surface and begin to roll the icing until is it large enough to cover the entire cake. Carefully lift the icing onto the cake and ease down the sides to the bottom, trim off any excess icing.


3. Decorate with a ribbon or flowers as desired.


Tips:


You can make a Victoria's Sponge, by using the same cake base recipe but omit the raisins and rum.
For the filling just use whipped cream and strawberry jam.

Victoria's Sponge

Cake for Baby Shower

Steve's Stuffed Scottish Mackerel

This is one of Steve's healthy dinner option and ready in less than 30 minutes.

Ingredients:


2 Scottish Mackerels, gutted, scaled and slit for stuffing
1-2 tbsp of Recheado masala ( see recipe http://jouelleskitchen.blogspot.com/2011/02/goan-fish-platter.html)
1 onion, chopped finely
1-2 tsp Sugar
1 tbsp vinegar
Salt for seasoning


Method:


1. Mix the recheado masala with the sugar, vinegar and pinch of salt. Add the chopped onions. Stuff this in the  mackerel.

Stuffed Mackerel

2. Pre heat the oven at 220C. Place the mackerel in an ovenproof dish and cook for 15-20 mins at 180C.


3. Serve hot with potato wedges and side salad.

Petit Pois and Tomato Bhaji

Quick and easy vegetable dish, made in less than 10 minutes.

Ingredients

1 tbsp oil

1 cup frozen petit pois

2 tomatoes, chopped finely

1 onion, chopped finely

1 tsp tomato puree/ tomato ketchup

2 garlic flakes, chopped finely

1/4 inch ginger, chopped finely

1-2 green chillies, chopped finely

1/2 tsp turmeric powder

1/4 tsp red chilli powder (optional)

1/2 tsp coriander powder

1/2 tsp whole cumin

1/2 tsp mustard seeds

6-8 curry leaves

1/2 tsp lemon juice

1 tsp kasoori methi

Salt for seasoning

Method:

1. Heat oil in a saucepan, add the mustard and cumin seeds. Once they start to splutter add curry leaves and chopped ginger/garlic. Saute for few minutes and then add chopped onions.

2. Once the onions become translucent, add the chopped tomatoes. Mix well and cook until oil separates.

3. Add turmeric, chilli, coriander powder. Stir in the tomato puree and lemon juice. Season well.

4. Add the petit pois. Cook for 4-5 minutes. Turn off the heat, cover and it should cook in the steam. Sprinkle kasoori methi and check for seasoning.

5. Serve hot with rice or bread.

Tips:

You can add a knob of butter or ghee  for a rich flavour.

Smoked Salmon served with Poached Egg and Hollandaise Sauce

Hollandaise Sauce is a classic French butter sauce. It is always tricky getting the sauce right, it requires to be whisked at the correct temperature in order to avoid it to split. I used a blender to make this sauce and I think it works well.

Ingredients:


4-6 Slices of smoked salmon
2 eggs
1 tbsp vinegar


For the Hollandaise Sauce


3 egg yolks
1 tbsp lemon juice
6-8 tsp butter
1/2 salt (optional)
Freshly crushed pepper


Egg Crepe


3 egg whites


Method:


1. Blend the egg yolks and lemon juice on a medium to high speed, for 5-10 seconds until it lightens in colour.


2. In a pan heat the butter, until it melts. Make sure it does not boil.


3. Switch the blender to its lowest setting, add this melted butter whilst the blender is still on.


4. Blend until all the butter is mixed well. Taste the sauce, it should be lemony and buttery. Season with crushed pepper.


5. To make the poached egg , break the egg in a small bowl. Heat some water in a saucepan, once it starts boiling, using a whisk , swirl the water in to a whirlpool. Pour the egg in to the water. Cook until the egg white is set.


6. Heat a little olive oil in a pan, using the egg whites, make a flat egg crepe (pancake). Fold it in half and then cut into quarters.


7. Serve a quarter of egg crepe, place the smoked salmon and top it with the poached egg. Drizzle generously with the hollandaise sauce.


Tips:


You can use the hollandaise sauce on grilled asparagus or steamed vegetables.


You can spice the hollandaise sauce by using Tabasco sauce or Dijon mustard.