I havent tried this recipe, so I dont know what its like, but i like the sound of it, so when I have ill let you know.
(Feijoada is a portuguese/ brazilian stew made with pork or beef, ive adapted it by simplyfying it and shoving it in a pie!)
Makes one big pie for four people
Ham Hock or Pork Rind
4 sausages
Chorizo sausage
400ml portuguese red wine
400 ml pork/chicken/beef stock
400g Black beans
Carrots
1 large onion
2 garlic cloves
Sprig of Thyme
Bay leaf
Handful coriander (optional)
Puff pastry
Take a big pan. Heat the butter and brown off the meat including the sausage. (Either cut the sausage into chunks or remove the casing and use the meat). Remove from pan.
Heat a little more butter then fry the onion, and carrot for five minutes. Then chuck in the thyme, bay leaf, beans and garlic, cook for one minute then chuck in the wine and stock. Return the meat to the pan then simmer for 1 1/2 hours stirring so nothing sticks. Stir in some corianer leaves.
Brush a greaseproof pan with egg. Then line with puff pastry. Put the feijoada stew into the pan then cover with pastry and pinch the edges over the pan. Bake in the oven for 20-30 mins until the pastry is golden.
Voila. Cut into the pie and eat with a portuguese red wine or brazilian beer.
Friday, 27 July 2007
Tuesday, 24 July 2007
Microwave Eggs Benedict (with Salmon)
Delicious for breakfast or brunch.Hollandaise sauce is essential for this recipe but quite a process to make from fresh. Because Im lazy I'll be poaching the eggs in a microwave and using shop bought hollandaise which I freshen up with a bit of lemon juice.
Serves 1
2 eggs
1 muffin
3 rashers of streaky bacon (the thin stuff)
2 slices of smoked salmon
Butter
Lemon
Rocket
Hollandaise sauce
Simply chuck the bacon in a baking tray for 15 minutes and bake till really crisp. If it looks a bit soggy take it out and dab it on a kitchen towel and then chuck it back in the oven.
With a few minutes to go put 2 eggs in 2 mugs and top up with 2 tbsp of water each. Microwave for 30 secs depending on the strength of your microwave. Meanwhile toast the muffin.
Cut the toasted muffin in half and butter each side lightly then place on each a slice of smoked salmon. Put a dollop of hollandaise sauce on each bit of salmon then place on top a poached egg. The egg should be firm but runny once it is cut into.
Place the three rashers of bacon over the egg then scatter a load of rocket on either side. Drizzle over some lemon juice to freshen it up and a bit of black pepper. This is the easy way to make eggs benedict- its not as good as the real thing but its still pretty good.
Spicy Lamb Stew
I love Indian food and one of my favourite restaurants is an indian restaurant in southfields, south west london, called Sarkhels. The signature dish is a delicious lamb shank slow cooked in south indian spices. This is a dish inspired by that recipe but a lot easier and cheaper!
Serves 4
400g Lamb cubed (leg is best)
6 cardamom pods
8 cloves
3 tsp garam masala
3 tsp fenugreek powder
2 tsp cumin powder
1 tsp tumeric
2 garlic cloves
1 onion
100 ml dry white wine
400 ml chicken stock
1 can chopped tomatoes
bunch fresh coriander
1 can Chickpeas
Creme Fraiche
Toast the cloves and cardamom pods for a few minutes to release their aroma. Put aside.
Heat some oil in a pan then fry the onion for a few minutes without browning. Then re add the cardamom pods and cloves and other spices. Cook for a minute more then add the garlic and lamb. Fry the lamb for five minutes or until browned. Add water if the mixture sticks.
Pour in a glass of wine and turn up the heat. Simmer fast till about half the wine has evaporated taking care to keep stirring the dish so it does not stick.
Now add the tomatoes and chicken stock and simmer on a low heat for 40 mins to an hour.
Five minutes from the end chuck in the chickpeas. Simple as that. Scoop out the stew and place on a bowl of rice garnished generously with coriander and creme fraiche.
Serves 4
400g Lamb cubed (leg is best)
6 cardamom pods
8 cloves
3 tsp garam masala
3 tsp fenugreek powder
2 tsp cumin powder
1 tsp tumeric
2 garlic cloves
1 onion
100 ml dry white wine
400 ml chicken stock
1 can chopped tomatoes
bunch fresh coriander
1 can Chickpeas
Creme Fraiche
Toast the cloves and cardamom pods for a few minutes to release their aroma. Put aside.
Heat some oil in a pan then fry the onion for a few minutes without browning. Then re add the cardamom pods and cloves and other spices. Cook for a minute more then add the garlic and lamb. Fry the lamb for five minutes or until browned. Add water if the mixture sticks.
Pour in a glass of wine and turn up the heat. Simmer fast till about half the wine has evaporated taking care to keep stirring the dish so it does not stick.
Now add the tomatoes and chicken stock and simmer on a low heat for 40 mins to an hour.
Five minutes from the end chuck in the chickpeas. Simple as that. Scoop out the stew and place on a bowl of rice garnished generously with coriander and creme fraiche.
Try a spicy heavy bodied red with this dish such as Cono Sur merlot. Or a belgian lager - Duvel.
Friday, 20 July 2007
Thai Tom Yum Curry
Tom Yum Kung is traditionally a salty Thai soup made with seafood, however, Ive adapted it to give this delicious sour and salty curry. For best results you need to make the tom yum paste by pestle and mortar, however, seeing as some of the ingredients (anchovy extract for example) can be hard to come by, I use a tom yum paste from the supermarket which is not bad at all.
Serves 2
Pork Fillet (cut into strips)
Pak choi (cut into strips)
2 peppers (green/red) (cut into strips)
Bean sprouts
2 Garlic cloves (finely chopped)
ginger
Chilli (finely chopped without seeds)
Tom Yum paste
2 tbsp Fish sauce (to taste)
Lime
100ml Chicken stock
Bunch fresh Coriander
5 Spring onions
Noodles
Roll the pork around in the garlic, ginger and chilli. Be careful what chillis you use as the paste will also have a lot of heat. (Remember, the smaller the chilli the spicier it is so I normally use one large mild chilli for this recipe).
Heat some groundnut oil in a wok and then chuck in a few teaspoons of tom yum paste over a medium heat. Stir the paste quickly so as not to burn it.
As soon as the paste has become aromatic ( about 2-3 minutes of cooking) chuck in the pork and stir quickly for a few minutes till browned . At this point add the pepper and a ladle of chicken stock. Cook for a further few minutes. If the mixture becomes dry at any time chuck in just enough chicken stock to stop it sticking.
Throw in the pak choi and the beansprouts then add another ladel of chicken stock - just enough to make it a little watery and stop it sticking. Add the fish sauce and squeeze over a lime. Keep stirring for another few minutes until the pak choi and beansprouts are cooked but still crisp. If the mixture goes dry at any time add more stock/fish sauce/lime. You want a nice sweet and salty curry with a watery sauce.
Add the curry to a bowl on some egg noodles or steamed rice and garnish with coriander leaves, the strips of spring onion and a lime.
Serves 2
Pork Fillet (cut into strips)
Pak choi (cut into strips)
2 peppers (green/red) (cut into strips)
Bean sprouts
2 Garlic cloves (finely chopped)
ginger
Chilli (finely chopped without seeds)
Tom Yum paste
2 tbsp Fish sauce (to taste)
Lime
100ml Chicken stock
Bunch fresh Coriander
5 Spring onions
Noodles
Roll the pork around in the garlic, ginger and chilli. Be careful what chillis you use as the paste will also have a lot of heat. (Remember, the smaller the chilli the spicier it is so I normally use one large mild chilli for this recipe).
Heat some groundnut oil in a wok and then chuck in a few teaspoons of tom yum paste over a medium heat. Stir the paste quickly so as not to burn it.
As soon as the paste has become aromatic ( about 2-3 minutes of cooking) chuck in the pork and stir quickly for a few minutes till browned . At this point add the pepper and a ladle of chicken stock. Cook for a further few minutes. If the mixture becomes dry at any time chuck in just enough chicken stock to stop it sticking.
Throw in the pak choi and the beansprouts then add another ladel of chicken stock - just enough to make it a little watery and stop it sticking. Add the fish sauce and squeeze over a lime. Keep stirring for another few minutes until the pak choi and beansprouts are cooked but still crisp. If the mixture goes dry at any time add more stock/fish sauce/lime. You want a nice sweet and salty curry with a watery sauce.
Add the curry to a bowl on some egg noodles or steamed rice and garnish with coriander leaves, the strips of spring onion and a lime.
Thai Beef Salad
This is such an easy recipe but one of my favourites. Great for the summer. Adjust the amounts as you preferServes 4
Beef (one huge rump or two small sirloins)
Lettuce (cut in strips)
4 Spring onions or shallot (cut in strips)
1 Cucumber (cored and diced)
4 Tomato (diced)
1 Chilli (chopped)
Bunch Coriander chopped
Handful mint chopped
toasted rice (optional)
Dressing (adjust as preferred)
Fish sauce (2tsp)
Sugar (1tsp)
Lime juice (1 lime)
Grill the steak to your liking and then cut into strips. Throw the steak in with the salad ingredients then toss with the dressing.
Garnish with the coriander and mint and sprinke some toasted rice.
Simple as that. Try a spicy red with this dish such as a cabernet sauvignon or a german white beer- schneider weisse.
Pea and Ham Rissotto
I made this dish last monday and I think its a really versatile dish that can be eaten any day of the week. If youre feeling really unhealthy after a weekend of... well whatever, substitute the butter for olive oil.
Serves 4
Butter (100g)
Large onion (diced)
Fennel (diced)
2 garlic cloves (diced)
Chicken stock (1pint)
Vermouth (about 300ml)
Peas
Ham (parma or other good quality)
1/2 Lemon
Parsley (chopped)
Arborio rice (250g)
Parmesan
Pour the vermouth and chicken stock in a pan and simmer on a low heat for 5-10 mins whilst you prepare the other ingredients.
Heat 3/4 of the butter in a big pan and fry the onion for five minutes over a medium heat. Cook the onion but do not brown.
Next, chuck in the fennel and garlic. Cook for 1 minute.
Pour in the rice and coat with the butter, stir it around for a minute or two so that you gently toast the rice. This is important so the rice has a nice texture later on. Now season as this is when the rice will best pick up the flavour. If the mixture is too dry add the remainding butter. You must stir the rice all the time throughout this recipe to prevent sticking to the pan.
Once the rice is coated pour a ladle of the stock and vermouth into the pan and bring to a fast simmer.
Once it has evaporated pour in another ladle of stock so that it just covers the rice. Simmer.
Continue this process of pouring in stock a ladle at a time once it is evaporated until the rice is cooked but still has a little bite to it (al dente). This will take about 20 minutes. If you run out of stock you can use boiling water... or make some more!
Five minutes from the end chuck in the peas and 1 minute from the end put in the ham. Good quality parma ham is best with a nice smoky flavour.
Once the rice is nearly cooked but still has a little bite take the pot off the heat put a lid on and leave to stand for two minutes. this gets the rice all creamy and luxurious.
To finish: drizzle the juice of half a lemon, chopped parsley, grated parmesan and sprinkle of black pepper. Drink a light medium red with this dish such as a Romy beaujolais or a spanish tempranillo.
Serves 4
Butter (100g)
Large onion (diced)
Fennel (diced)
2 garlic cloves (diced)
Chicken stock (1pint)
Vermouth (about 300ml)
Peas
Ham (parma or other good quality)
1/2 Lemon
Parsley (chopped)
Arborio rice (250g)
Parmesan
Pour the vermouth and chicken stock in a pan and simmer on a low heat for 5-10 mins whilst you prepare the other ingredients.
Heat 3/4 of the butter in a big pan and fry the onion for five minutes over a medium heat. Cook the onion but do not brown.
Next, chuck in the fennel and garlic. Cook for 1 minute.
Pour in the rice and coat with the butter, stir it around for a minute or two so that you gently toast the rice. This is important so the rice has a nice texture later on. Now season as this is when the rice will best pick up the flavour. If the mixture is too dry add the remainding butter. You must stir the rice all the time throughout this recipe to prevent sticking to the pan.
Once the rice is coated pour a ladle of the stock and vermouth into the pan and bring to a fast simmer.
Once it has evaporated pour in another ladle of stock so that it just covers the rice. Simmer.
Continue this process of pouring in stock a ladle at a time once it is evaporated until the rice is cooked but still has a little bite to it (al dente). This will take about 20 minutes. If you run out of stock you can use boiling water... or make some more!
Five minutes from the end chuck in the peas and 1 minute from the end put in the ham. Good quality parma ham is best with a nice smoky flavour.
Once the rice is nearly cooked but still has a little bite take the pot off the heat put a lid on and leave to stand for two minutes. this gets the rice all creamy and luxurious.
To finish: drizzle the juice of half a lemon, chopped parsley, grated parmesan and sprinkle of black pepper. Drink a light medium red with this dish such as a Romy beaujolais or a spanish tempranillo.
First Post
This is the first post of my new blog. I'll be using it to post excellent recipes, activities that I've been up to and anything else that interests me. Please check back regularly...
Joe
Joe
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