Goan Pork Sausages

We have been wanting to try to make this for a while but never got around to do so, this lockdown we took up the challenge and made them over the long bank holiday weekend.

It takes a lot of patience and time but the end result is to fulfilling.

Ingredients:

1 1/2 kg pork belly
Rock salt
1-2 tbsp turmeric
Natural hog skin casings
Cooking twine

For the marinade

1 cup vinegar - apple cider is best
20-30 Kashmiri chillies
15-20 peppercorns
10-15 cloves
15-20 flakes of garlic
1 1/2 Inch ginger

2 inch cinnamon 
1 tbsp whole cumin

Method:

1. Cut the pork pieces into small pieces, apply rock salt and mix well. Put the meat in a big wide colander and place a weight, this is so that the water can be drained from the meat.

2. Occasionally remove the weight, drain the water. Mix again and place under weight again. I left this for 1 day. On the next day add turmeric and leave under the weight for another day.

3. On day 3, grind the masala. Apply to the meat and mix well. Keep in cool place and let it marinate for another day.

4. Using a funnel , fill the sausage casings and tie with twine depending on desired size required.

5. Let the sausages sundry for a further 2-3 days or smoke them if you prefer. I have left them to sundry as wanted it to be more natural.

Store in a cool place or fridge if you prefer.

Ragda Pattice

This is one of Mumbai’s famous street food chaat dishes.. it’s got a right balance of tangy, sweet and spicy flavours.

Ingredients

For the Pattice

4-6 potatoes boiled and mashed
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp chaat masala
1 tsp red chilli powder
1 tbsp turmeric powder
Handful of soaked poha (rice flakes)
Freshly chopped coriander
Salt for seasoning

For the Ragda

1-2 cups dried white peas , soaked overnight
1/2 tbsp turmeric powder
1 tsp chilli powder
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1/2 tbsp dried mango powder
1 tsp whole cumin
1 tsp chaat masala
1 tsp Garam masala
Lemon juice
1 tbsp ginger/ garlic paste or freshly chopped ginger & garlic
1 green chilli chopped
Pinch of hing
1 red onion, finely chopped
Freshly chopped coriander
Salt for seasoning

For serving

Green coriander chutney
Tamarind chutney
Fine sev
Chopped onion, mixed with lemon and salt
Chopped tomato
Freshly chopped coriander
Chaat masala

Method:

1. To make the Pattice, mix all the ingredients and knead well. Season according to taste, if you like spice add chopped green chilli as well to the pattice. Make round balls and shape. Keep aside.

2. To make the ragda, in a pressure cooker, cook the peas add in turmeric and chilli powder. Season and cook on 3-4 whistles. When cooked slightly mash the peas with the spoon.

3. In a deep pot, heat oil and add whole cumin, once it starts to splatter add the hing.

4. Mix in the ginger, garlic, chopped chillies. Toss and then add the onions. Season and add the peas to the mix. Sprinkle rest of the masalas. Taste and season accordingly. If you like it more tangy add lemon juice. Finish off by sprinkling freshly chopped coriander.

5. To fry the pattice, heat a pan  and add oil. Shallow fry until golden brown.

6. To plate, add spoonful  of ragda , top with the pattice. Add more ragda ontop and then add the green/ tamarind chutney.  Sprinkle chopped onions, tomatoes, sev and coriander. Sprinkle chaat masala over and serve warm.

Grilled Baby Aubergines

This is a healthy side dish or can be a quick lunch on its own.. the colours and flavours are pleasing to the eyes and palate.

Ingredients

6-8 baby aubergines, slit in half
2-3 garlic pods, grated
1 red onion , cut in quarters
6-8 tender stem broccoli
6-8 baby corn, slit in half
Cherry tomatoes, I used different coloured varieties
1 red pepper, sliced
Olive oil
1/2 tsp coriander powder
1/2 tsp cumin powder
Mixed herbs
Salt and pepper


Method:

1.  In a bowl mix all the ingredients, season well.

2. In a preheated oven cook for 15-20 mins. You might need to keep an eye and remove the tomatoes and vegetables that are cooked before the aubergines.

3. If you like feta cheese you can add this as well a few mins before removing from the oven.

Serve warm.


I served this along with kebabs and roast potatoes , the girls really enjoyed it.

Garlic Herb steak with caramelised onions in white wine port

Steak is one of my all time favourite food.. I love it cooked medium rare and enjoy experimenting with different flavours.. I tried a different combo today and left me craving for more.

Ingredients

4 steaks, choose any cut of your choice
Asparagus
Sugar drop cherry tomatoes
Potatoes , cut in cubes
2 garlic pods chopped finely
Mixed herbs

Steak marinade

2 tbsp Worcester sauce
2-3 garlic pods chopped finely
1-2 tbsp mixed herbs
Olive oil

Steak sauce

1 large onion
1 red chilli
2-3 tbsp white wine port
Salt & pepper for seasoning
Drizzle of olive oil


Method:

1. Marinade the steak , season well and keep aside.

2.  On a baking tray mix potatoes, olive oil, herbs, chopped garlic, salt and pepper. Cook in a preheated oven for 20 mins until golden.

3. Place asparagus and tomatoes on another baking tray, drizzle olive oil and season, cook for 10 mins in oven until tender.

4. To prepare the sauce, drizzle olive oil, gently fry the onions, once golden add in the chilli. Sauté and add the wine. Season well with herbs, salt and pepper. Cook until onions are caramelised but be careful not to burn.

4. Heat a griddle pan, brush butter and fry the steak, depending on your preference. I normally fry 2 mins each side .

5. Serve hot with some garlic bread.

Japanese Chicken Ramen

This is an easy take on one of my favourite comfy food.. it’s a bowl full of goodness...

Ingredients

2-3 diced chicken breasts
6-8 garlic pods chopped finely
1 inch ginger chopped finely
2-3 pak choi
6-8 Shitake mushrooms
6-8 tender stem broccoli
2 red chillies, chopped
1 yellow pepper
1 red onion , chopped into chunks
2-3 spring onions
Soy sauce dark and light
Mirin
Ramen noodles
White pepper
Chilli oil
Chicken bones, if not chicken stock is fine .
2-3 eggs

Chicken marinade

2 tsp light soy sauce
2 tsp dark soy sauce
1 tsp oyster sauce
Red chilli flakes
1 tbsp chopped ginger
1 tbsp chopped garlic
Salt & pepper

Method

1. In a pot add add chicken bones, onions, stalks of pak choi, broccoli, spring onion, red chilli flakes, chopped ginger garlic and bring to a boil. Add ginger garlic depending on taste how you prefer. Mix in 1 tbsp dark,light soy sauce,1 tbsp Mirin. Bring to a boil.  Discard the bones after it has come to a boil.

2. Cook the ramen noodles in the boiling broth. When noodles are cooked, take noodles out and keep the broth to boil, add more water if needed. Taste and add more soy sauce if you need. Sprinkle white pepper.

3. In a wok, add sesame oil, fry the marinated chicken until cooked. Add some chicken to the broth but save some for topping.

4. In the same wok add chopped ginger/garlic, stir fry the mushrooms, pak choi, yellow pepper,  broccoli and red chilli. Don’t over cook as you need it tender. Sprinkle soy sauce and taste for seasoning.

5. In a separate pot, boil water and cook eggs for 6 mins. Once cooked insert the eggs in an bowl filled with ice. The yolks have to be nice and runny.

6. In a dish plate the ramen and broth, layer the stir fried veg, chicken and sprinkle chilli oil. Garnish with chopped chilli and spring onions.