Portuguese grilled Salmon in Olive Oil

This is a quick and healthy grilled fish dish. Just takes a few minutes to prepare. 

Kids enjoy salmon , so get them involved in cooking this easy dish.

Ingredients:

5 steaks of salmon
1 tsp garlic powder
1 tsp paprika powder
1 large Spanish onion, cut in rings
1 large red onion, cut in rings

1 large yellow pepper , cut in rings
1 tomato, cut in rings/ slices
2-3 full cloves of garlic
Virgin olive oil for drizzle
Freshly crushed pepper and salt for seasoning


Method:

1. Marinate the salmon with garlic, paprika powder. Season with salt & pepper. Drizzle olive oil and leave aside to marinate for 30 mins.

2. Toss all the chopped vegetables in olive oil, pepper & salt.

3. In a ovenproof glass dish, drizzle some oil and layer the vegetables and salmon. Season well.

4. Pre heat the oven at 250C, once heated cook the salmon on 200C for 20 mins until salmon is cooked. You can grill it for 10 mins just to brown the top if you like,  Serve hot.

Pasteis de Bacalhau

We had eaten these delicious savoury snacky golden bacalhau nuggets in Lisbon, I always wanted to try them but never got round to making them. Over the weekend, I was casually talking to my Portuguese cleaner Olinda and she mentioned about them , so I quickly asked for her recipe and made them for dinner. Jiselle, my 4 yr old, was excited to help me so we cooked up a Portuguese dinner. We cooked grilled salmon in olive oil and Arroz de Tomate to accompany these golden nuggets.

Ingredients:

300g bacalhau
3 medium potatoes
1/2 finely chopped large Spanish onion
1/2 tsp smoked paprika powder
2-3 cloves of garlic, chopped finely
1 handful chopped parsley
1 handful chopped coriander
1 egg
olive oil for drizzle
vegetable oil for deep frying
freshly ground pepper & salt

Method:

1. You will need to soak the bacalhau atleast 12-24 hrs ahead in water, to remove the salt. You can occasionally change the water depending on how salty the fish is.

2. Boil the bacalhau in water or little milk to keep it moist. Cook until bacalhau becomes flaky. Drain and flake it with a fork or hand, Keep aside.

3. Boil the potatoes until very tender. Mix all the ingredients, except the egg including the bacalhau and mash well. I used a mincer to get a proper consistency but you can mash using a hand masher. Refrigerate this mixture for atleast 30 mins.

4. Mix in the egg and season well. Shape the cod mixture into egg shaped balls. 

5. Heat the oil for deep frying, add the cod balls and fry until golden. Serve hot.

Szechuan Fish and Egg Fried Rice

Easy and quick Chinese dish great for a weekend meal for the family.

Marinade for the fish:

10-12 fish pieces ( bass or whitefish boneless fillets)
2 tbsp cornflour
1 tbsp ginger/garlic paste
1 tsp red chilli flakes
1 tsp soy sauce
1 tsp oyster sauce
Freshly crushed pepper & salt for seasoning

For the sauce:

1-2 tbsp sesame oil
4-5 flakes of garlic, chopped
1 inch ginger, chopped
2 red chillies, chopped
2 onions, chopped
2 carrots, chopped
1 cup peas
3-4 mushrooms, chopped
1 cup chopped peppers
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp red chilli paste
1-2 tbsp tomato ketchup
1 tsp white pepper powder
1 tsp garlic powder
2 spring onions, chopped

For the fried rice:

2 cups, cooked rice
2 eggs, beaten, seasoned with pepper & salt
1 tbsp sesame oil
1 tsp white pepper powder
1 tbsp soy sauce
Freshly chopped spring onions
Freshly crushed pepper and salt for seasoning


Method:

1. Marinate the fish and keep aside.

2. Lightly deep fry the fish and set aside.

3. In a wok, heat sesame oil. Add the chopped ginger, garlic and chillies. Once the oil is infused, add the onions and fry until lightly golden.

4. Add the carrots, peppers, mushroom and peas. Stir in the soy sauce, oyster sauce, ketchup and chilli paste. Sprinkle the garlic and white pepper powder. Season accordingly. Add little water to make a gravy.

5. Mix the fish into the gravy, if you want to thicken the sauce, just add a little cornflour mixed with water. 

6. Sprinkle chopped spring onions and serve hot.

7. In a wok, heat oil. Fry the egg, scramble and keep aside.

8. In the same wok, fry the rice. Add the soy sauce, white pepper and season accordingly. Mix in the scrambled egg and spring onions. Serve hot.

Prawn Biryani

I tried an easy recipe which turned out really good and was a hit with everyone.

Ingredients:

20-24 prawns, shelled & de-veined
3 cups rice
1-2 bay leaf
2 cardamom pods
2-3 cloves
1 cinnamon stick
2-3 peppercorns
1/2 cup milk
Pinch of saffron
1/2 bunch coriander leaves,chopped
1/4 bunch fresh mint leaves, chopped
10 onions, sliced finely ( for the garnish)
4-5 onions, chopped
1-2 tomatoes, chopped
1 cup frozen mixed vegetable

For the masala:
1 inch ginger
3-4 garlic flakes
4-5 green chillies, de-seeded
1 tsp whole cumin seeds
4 cloves
1 cinnamon stick
4-5 peppercorns
Salt

Method:

1. In a big saucepan, boil water.  Add the bay leaf, cardamom,cloves,cinnamon and peppercorns, bring to boil. Add the rice and cook , season well. Strain and keep to dry.

2. In a mixer, blend the spices in a little water.  Marinate the prawns and keep aside.

3. In a pan, heat some oil, and fry the onions, until caramelised. Ensure you fry it on medium heat to avoid it for burning. Keep them aside.

4. In a saucepan, heat oil and fry the rest of onions, once lightly brown, add tomatoes and cook until lightly softened.

5. Mix in the ground masala and prawns, season accordingly. Add the frozen vegetable. Once it's cooked, take of the heat and mix the chopped coriander and mint.

6. Heat milk, add saffron and stir well.

7. In a dish, layer rice, spring bit of saffron milk, layer with the prawn masala and fried onion . Continue layering. Serve hot with raita, made from yogurt, cucumber and chopped coriander.

Stuffed Aubergine (EggPlant) curry

This recipe can be made and served dry or with little gravy.

Ingredients:

1/2 kg small Aubergines

For the stuffing:

6-8 prawns, deveined and chopped into small pieces
1 onion, chopped finely
1/2 vine tomato, chopped finely
2 cloves garlic, chopped finely
1/4 inch ginger, chopped finely
1 green chilli, chopped finely
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tsp recheado masala (Click link for recipe)

1 tsp vinegar

Freshly chopped coriander

Salt & pepper for seasoning

For the gravy

2 onions, chopped finely

1 clove garlic, chopped finely

1/2 vine tomato, chopped finely

1 green chilli, slit

1 tsp recheado masala

Salt & pepper for seasoning

Method:

1. Wash the aubergines, and make slits in them for stuffing.

2. In a pan, heat oil, add the chopped green chilli, garlic and ginger, toss for few seconds and then add onions. Once onions are lightly browned add the chopped tomato. Stir well until tomato is softened.

3. Add the turmeric, cumin and coriander powder. Mix and then add the prawns, stir till well coated.

4. Add the recheado masala and vinegar, stir. Season accordingly. Cook till prawns are done. Take off the heat and sprinkle chopped coriander and cool.

5. Once the stuffing is cooled stuff it into the aubergines. Leftover stuffing will be used for the gravy.

6. In the same pan, heat little oil and lightly fry the aubergines.

7. In a saucepan, heat oil, fry the onions, garlic , chilli and tomato until softened. Add the recheado masala and season. If there is any stuffing left add that too. Add little water for a light gravy.

8. Once the gravy starts to boil, add the aubergines. Cover and cook for few minutes until gravy thickens. Once aubergines are cooked serve. Check for seasoning.

Crab Piri-Piri

An exciting crab dish ready in few minutes.

Ingredients:

4-5 blue crabs, cleaned, halved, add salt and keep aside
2-3 cloves garlic, chopped finely
1/2 inch ginger, chopped finely
1-2 green chillies, finely chopped
2 dried kashmiri chillies
2 small red onions, chopped finely
2 vine tomatoes, chopped finely
1/2 tsp whole cumin
1/4 tsp turmeric powder
1/4 tsp coriander powder
1 tbsp piri- piri sauce ( can be omitted if you do not have it or use Goan Recheado masala for Goan flavour) 
2 tbsp tomato ketchup
2-3 dried kokum seeds
1 tsp paprika powder
freshly chopped coriander
Salt & Pepper for seasoning

Method:

1. In a deep thick bottomed pan, heat oil, add the cumin seeds, once they start to splutter, add the chopped ginger, garlic,green chillies  and dried red chillies.

2. Add the onions, once they start to soften add the tomatoes. Cook until the oil separates and turns nearly into a paste. Add in the coriander, turmeric powder and kokum seeds. Cook for few minutes.

3. Stir in the piri-piri sauce and tomato ketchup. Add the crabs and stir till well coated.

4. Add little water if required. Sprinkle the paprika powder and check for seasoning. Cover and cook on low heat until crabs are done.

5. Sprinkle freshly chopped coriander and serve hot.

Squid Chilly Fry

A tasty hot and zingy stir fry, that matures and tastes better if cooked in advance as it has vinegar in it.

Ingredients:

4-5 squids, cleaned and cut into rings
2 onions, chopped finely
1 vine tomato, chopped finely
1 green chilly, slit in half
2 cloves garlic, chopped finely
1/4 turmeric powder
1/4 coriander powder
1/4 cumin powder
3-4 Kokum seeds
2 tbsp recheado masala (click link for recipe)
1 tbsp vinegar 
Freshly chopped coriander 
Salt & Pepper for seasoning

Method:

1. In a deep pan heat oil, add garlic and chilly, fry for few seconds and then add onions. Fry till lightly golden.

2. Add tomatoes and cook till tomatoes are softened and the mix becomes mashed.

3. Add the turmeric, coriander and cumin powder, stir. Add the Kokum and season with salt.

4. Mix in the squids and stir the masala till the squids are coated. Add the recheado masala and vinegar.

5. Do not cook squid for too long as they will get rubbery. If you need to add little water to make a gravy you can.

6. Turn off heat and mix in chopped coriander leaves, taste for seasoning.

7. Before serving make sure the squid is piping hot and garnish with fresh coriander.

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.

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.

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.

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.

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.

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.

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.