Spaghetti alle vongole (Spaghetti with Clams)

Ingredients

• 700grams small fresh clams 
• 3 tablespoons olive oil
• 3 cloves of garlic, crushed and finely chopped
• 1 tablespoon anchovy paste, or 4 drained anchovy fillets, finely chopped
• 400 grams of skinned chopped tomatoes 
• 1/2 cup white wine
• 2 tablespoons flat leaf parsley
• 400 grams cooked spaghetti
• Salt and pepper to taste

Method

• Wash and scrub the clams and put in a large saucepan.  
• Cover pan with lid and place over a high heat for 3-4 minutes.  Give this a shake every minute, until all the clams have opened and discard any that remain closed.
• Strain into a sieve and reserve the clam juice.  
• In a separate pan, heat oil and add the garlic until lightly coloured.  
• Stir in the anchovy paste/fillets and then add the tomatoes along with the reserved clam juice and wine.
• Add the parsley and bring to the boil, then simmer, uncovered for 20 minutes.
• Add seasoning to taste and toss in the spaghetti until well coated with the clam mixture.

Spagetti with bacon, mushrooms and cream

Ingredients

• Cooked and drained spaghetti
• 6 wiped button mushrooms, sliced
• 2 cloves of garlic, crushed and chopped
• 200 grams pancetta, sliced
• 2 tablespoons olive oil
• 1/2 cup grated Italian hard cheese
• 200 mills cream
• Salt and pepper to taste

Method

•  To a frying pan, add oil, garlic and and cook till slightly crispy.
• Add mushrooms and cook for a further 3 minutes.
• Add cream, cheese and seasoning and heat through.
• Mix spaghetti in the pan with the cream sauce and serve, topped with extra cheese.

Butterflied Roast Lamb

Ingredients

• 1 leg or shoulder of lamb (800 grams), boned and butterflied
• 3 cloves garlic, roughly crushed
• 2 teaspoons finely grated lemon rind
• 1-2 teaspoons lemon juice
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon light soy sauce
• freshly ground black pepper
• 1 teaspoon salt crystals

Method

• Make several shallow cuts in the thickest part of the meat.  This makes the thicker sections cook more evenly.
• Trim fat without breaking the meat apart.
• Mix garlic, lemon rind, lemon juice, ginger, soy sauce, pepper and salt and rub evenly all over the surface of the lamb.
• Marinade in the fridge overnight.  Take out and sit at room temperature for an hour prior to cooking.
• Preheat oven to 220 degrees Celsius and cook for 10 mins, then reduce heat to 190 degrees Celsius and cook for a further 45 minutes.
• Rest for 10-15 minutes before carving.
• Serve with a squeeze of lemon together with Algarvian tomato salad, roast potatoes and mixed leaf salad.

Cook Island Marinated Raw Fish Salad (Ika Mata)

I was born in Rarotonga, Cook Islands.  My parents were there on Government business for a few years, but by the time I was six months old we had returned to New Zealand.  I went there on holiday when I was in my early 20's and felt I had found an island paradise.  Simply beautiful.  This is a festive dish, enjoyed throughout the Cook Islands.

Ingredients

• 1kg firm white fish (snapper, cod)
• 6 lemons, to make 120ml lemon juice plus extra to cover 
• 1 grated carrot 
• 4 chopped spring onions 
• three tomatoes, halved and sliced lengthwise
• 200ml coconut milk
• Pepper and salt 
• Mixed salad leaves  

Method

• Chop fish into bite sized pieces (1cm thick) and cover with fresh lemon juice. 
• Cover with the lemon halves and refrigerate over night, stirring occasionally. 
• Remove and drain from lemon juice and mix with the remaining ingredients.
• Stir in some fresh lemon juice to coat and season with salt and pepper to taste.
• Serve slightly chilled over mixed salad leaves.

Lentil Bhujia Stew

Ingredients

• 1 cup of toor dahl lentils
• 1 cup green or brown lentils
• 1 large onion, grated
•  large potato, grated
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 3/4 cup plain flour
• Oil for shallow frying
• 2 cloves garlic, crushed
• 1 tablespoon of freshly grated ginger
• 1 cup tomato puree
• 2 cups vegetable stock
• 1 cup cream
• Salt to taste

Method

• Soak the lentils overnight in cold water.  
• In a clean cloth drain and squeeze out any excess moisture from the lentils, onion and potato.
• Place into a mixing bowl and add the cumin, coriander and turmeric.
• Add flour and mix well then leave for 10 minutes.
• With floured hands, shape the mixture into walnut-sized balls and place on a foil-lined tray.
• Cover and refrigerate for 30 minutes.
• Heat approximately 2cm of oil in a heavy-based frying pan and cook the balls in batches over a high heat until golden brown.
• Drain on paper towels.
• Heat 2 tablespoons of oil in a saucepan and gently fry the garlic and ginger for 2 minutes.  
• Stir in the puree, stock and cream.
• Bring to the boil, then reduce to a gentle simmer for 10 minutes.
• Add the lentil balls.
• Season to taste and cook for a further 30 minutes, stirring occasionally.

Kedgeree

Ingredients

• 1 fillet of undyed smoked haddock
• water to cover
  
• 2 bay leaves
• 1 small red onion, finely chopped
• ½ red pepper
• 1 tablespoon olive oil
• 1 cup Basmati rice
• 50g sultanas
• 175 gram cooked prawns
• 1 tablespoon, chopped flat leaf parsley
• 2 hard boiled eggs, quartered
  
• Ground black pepper and salt to taste
  

Method

• Remove skin from the haddock and poach in a pan together with bayleaves until just cooked. Drain, discard baylefves and reserve stock.
• Heat olive oil in a fan and gently sweat onions and red pepper until onions become transparent.
• Add the rice, then add 1 3/4 cups of the reserved stock and then add the saltanas.
• Bring to the boil then reduce heat to a simmer, stiring occasionally, until all the water has been absorbed into the rice mixture.
• Remove from heat and mix in the haddock, prawns, parsley and salt and pepper seasoning.
• Then cover for 10 minutes. Remove cover and fluff rice with a fork and transfer to a bowl.
• Serve warm and garnish with egg and parsley.
  

Irish Coddle

Yet another mouth watering authentic Irish dish from my close friend Rachael.

Ingredients

• 6-8 small potatoes, cut into chunky slices
• 600 mls water
• 1 chicken stock cube
• Approx 250 grams of streaky bacon, roughly sliced
• 8 of your favourite sausages, cut into chunky bite sized pieces
  
• 3-4 onions, diced
• Salt and pepper to taste
• Roughly chopped parsley for garnish

Method

• Pre-heat oven to 180 degrees Celsius.
  
• To a large casserole dish, add potatoes, water, stock cube, bacon, sausages, and onions.
• Place casserole in oven and cook for 1/2 an hour, turning occasionally to brown the meat on all sides.
• Serve in a deep dish and garnish with parsley.
• Wash down with a pint of Guinness!
  

Mrs Beeton's Pork Pie

Now, this is something a bit different. I have, over the years, developed a fascination with food and it's associated history. Now that I am once again living in the UK, I feel it appropriate to publish something quintessentially British - an historic and authentic Mrs Beeton's recipe. I have taken this a step further and decided on the Pork Pie, as I am in the Midlands and this indeed hails from this general area - notably the Milton Mawbray Pork Pie. In 1861, "Mrs Beeton's Book of Household Management" was published and became a housewives bible. As a special treat, I have found the pdf link of the original publication for you all to have a snif at!

http://www.exclassics.com/beeton/beetpdf1.pdf

INGREDIENTS

For the crust

5 lbs. of lard to 14 lbs. of flour, milk, and water.

For filling the pies

To every 3 lbs. of meat allow 1 oz. of salt, 2–1/4 oz. of pepper, a small quantity of cayenne, 1 pint of water.
Mode.—Rub into the flour a portion of the lard; the remainder put with sufficient milk and water to mix the crust, and boil this gently for 1/4 hour. Pour it boiling on the flour, and knead and beat it till perfectly smooth. Now raise the crust in either a round or oval form, cut up the pork into pieces the size of a nut, season it in the above proportion, and press it compactly into the pie, in alternate layers of fat and lean, and pour in a small quantity of water; lay on the lid, cut the edges smoothly round, and pinch them together. Bake in a brick oven, which should be slow, as the meat is very solid. Very frequently, the inexperienced cook finds much difficulty in raising the crust. She should bear in mind that it must not be allowed to get cold, or it will fall immediately: to prevent this, the operation should be performed as near the fire as possible. As considerable dexterity and expertness are necessary to raise the crust with the hand only, a glass bottle or small jar may be placed in the middle of the paste, and the crust moulded on this; but be particular that it is kept warm the whole time.
Sufficient.—The proportions for 1 pie are 1 lb. of flour and 3 lbs. of meat.
Seasonable from September to March.

Char Siu Pork

Ingredients

• 1 kg pork tenderloin (fillet), whole
• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 2 tbsp rice wine vinegar
• 3 tbsp honey
• 2 tbsp brown sugar
• 4 tbsp hoisin sauce
• 1/2 tsp Chinese five spice
• 1/2 tbsp red food coloring

Method

• Add all ingredients to a bowl and mix well.
• Add pork loin to the marinade and massage well with your hands.
• Store in the fridge for 24-48 hours.
• Remove from fridge 1 hour prior to cooking and pre-heat oven to 220 degrees Celsius.
  
• Place the pork on a wire rack over a roasting tin filled with 4 cm of water to catch the drips.
  
• Roast for 8 minutes then reduce heat to 180 degrees Celsius and roast for a further 13 minutes.
• Remove the pork from the oven and cut across the grain into approximately 1cm slices
• Serve with fried rice and stir fried spinach.
  

Braised Beef Olives

Ingredients

600 gram beef schnitzel

Stuffing:

• 1 small green red or yellow capsicum
• 2 tablespoons finely chopped onion
• 1/2 cup finely chopped celery
• 1 3/4 cups soft breadcrumbs
• 2 tablespoons finely chopped parsley
• salt and pepper
• 2 tablespoons dijon mustard
• 1 tablespoon soft butter
• 1 tablespoon lemon juice

Sauce

• 1 tablespoon olive oil
• 1 bay leaf
• 1 3/4 cups tomato juice
• 1 tablespoon flour

Method

1. Pound beef with a meat mallet or rolling pin to flatten and thin it slightly.
   
2. Trim off any fat. Cut into pieces roughly 12-15cm square.
3. Deseed and chop capsicum. Mix in the remaining stuffing ingredients and spread the stuffing on beef.
   
4. Roll up and tie with string or secure with cocktail sticks.
5. Heat oil in a frying pan and brown beef rolls evenly.
   
6. Place into a casserole dish with a bay leaf.
7. On a low heat, add 1 cup of tomato juice to the frying pan then whisk the remaining juice with the flour and stir in until simmering. Pour over beef olives.
8. Cover the casserole and place into the oven at 170 degrees Celsius for 1 1/4 hours.
9. Remove string or toothpicks and serve either whole or in slices with the sauce laddled over.
   

Budget "Take Away" Pizza

How about making your own pizza from scratch, rather than spending £20! Here's how to do it with using basic ingredients which are cupboard staples, plus whatever you have floating around as toppings! This could include chopped ham, onion, red and green peppers, salami, mushroom, pineapple, olives, anchovies, prawns...really, there are no rules.

Ingredients
2 cups warm water
2 tablespoon dried yeast
2 teaspoons sugar
2 teaspoons salt
2 Tablespoons oil
5-6 cups flour
Method

1. Combine water and yeast in a large bowl and stand for 5 minutes.
   
2. Stir in the sugar, salt, and oil, then add half of the flour and mix.
   
3. Add remaining flour and knead until smooth (about 5 minutes).
   
4. Cover with a clean kitchen towel and put in a warm place to rise for about half an hour.
5. Punch the dough down and split into 2-3 pieces, depending on how big you want your pizzas and how thick you like your crusts. Press onto a greased baking sheet or pizza pan until the dough is about 1 cm thick.
6. Thinly spread your favorite tomato based sauce, sprinkle on mozzarella or grated cheddar cheese, add toppings, and bake at 200 degrees for about 20 minutes.

Budget Leftover Chicken Pot Pie

First, make some REAL chicken stock for tomorrow's soup. This will need to settle and be refrigerated over night. Remove the chicken meat off the left over chicken from the previous nights roast and use for the pie recipe. In a large pot, put all remaining chicken bones etc. Add a sprig of thyme, half an onion and a carrot and fill with water to cover chicken. Bring to the boil then lower to a gentle simmer. Simmer uncovered for 1.5 hours, skimming off any impurities which settle on the surface. Be careful not to boil, as this will make the stock cloudy.

Ingredients

• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 cup chicken stock
  
• 1 cup milk
• ½ cup white wine or cooking sherry
• 1 desertspoon chopped fresh rosemary
  
• 1 desertspoon chopped fresh thyme
• 1 ½ cup to 2 cups diced leftover chicken
• 2 large carrots, roughly diced
  
• 2 ribs celery, sliced into 2 cm chunks
  
• Salt and pepper to taste
  
• 1 sheet of flakey pastry (approx 35cm x 20cm long - depending on the dish you choose to bake with). These often come in a packet of 2, freeze the second sheet of pastry for another time.
  

Method

1. Preheat the oven to 210 Celcius.
2. Melt the butter in a small saucepan.
3. When butter begins to bubble, sprinkle in the flour and whisk to combine.
4. Slowly pour in the chicken broth. Whisk until smooth and beginning to thicken.
5. Add the milk, wine or sherry, rosemary, and thyme.
6. Combine the chicken, carrots and celery in a bowl.
7. Pour the sauce over the vegetables and meat and stir to combine
8. Pour the chicken, vegetable and sauce mixture into the baking dish.
   
9. Top with the pastry sheet and pinch around the edges to seal, or use a fork to do the same.
   
10. Bake at 210 degrees for 10 minutes, then lower heat to 180 degrees and bake for thirty minutes more.

Main Ingredients - based on Tesco's prices at date of posting:
(Not including cupboard staples and already purchased ingredients etc)

Jus Rol 2 Puff Pastry Sheets 425g - £1.60
7 loose Carrots Class 1 - £0.49 (use only two for this dish, the remainder for tomorrow's meal)
Tesco Celery Each - £0.78

Total approximate cost £1.27

Not too shabby!

Perfect Roast Chicken

Here, I am going to show how you can turn one chicken into three delicious meals, for two adults. Have this meal using half the chicken, the further two meals will follow this one!

The first is a Mediterranean method of roasting chicken. The success of the amazing succulence is to briefly cook in water before roasting.

Ingredients

1.5kg whole chicken
1 large lemon, quartered
2 large chillies
6 cloves of garlic, crushed once with a large knife
1 large sprig fresh rosemary
1 large sprig fresh thyme
Crystal salt and ground pepper
Water
Olive oil

Method

1. Pre-heat oven to 175 Celsius.
   
2. Bring a large pot of water to the boil (large enough to be able to immerse your chicken).
3. Season the chicken inside with salt and black pepper
   
4. Place garlic, herbs, lemon, and chillies inside the cavity of the chicken and seal up by using a wooden skewer or cocktail stick.
   
5. Plunge the chicken into the boiling water, for five minutes, turning it over and over.
6. Remove and let it dry some kitchen paper for 30 minutes.
7. Massage olive oil into the entire surface of the chicken and season with salt and pepper.
   
8. Place it in the pre-heated oven on a large roasting tin at 350ºf/175ºc for approximately 1 hour and 20 minutes, testing that the juices run clear on the thigh, adding a little water to the roasting tin if necessary.
9. Remove from the oven, cover with tin foil and rest for 15 minutes.
   
10. In the meantime make a light jus/gravy by de-glazing the roasting tin with a cup of water and thickening with a desert spoon of cornflour mixed with two tablespoons of water. Season jus to your liking.
11. Serve with steamed bok choi, cumin honey carrots and crispy roast potatoes.

Main Ingredients -Based on Tesco's prices at date of posting:

T Market Value Whole Chicken 1.00-1.80kg (£1.99)
Large Lemon Loose (0.35)
Mixed Chillies 56g (0.49)
Tesco Garlic Each (0.25)
Fresh Rosemary 30g (0.79)
Fresh Lemon Thyme 25g (0.68)

Total approximate cost of main ingredients: £5.30

Nicki's Chick Pea, Aubergine, and Mushroom Tagine

This is a recipe given to me by my friend Nicki, who I met in Portugal.

Serves 4
540 cals per serving
Preparation 20 minutes
Cooking time 40 minutes

105 ml (7tbsp) sunflower oil
1 large onion, peeling and thinly sliced
2 garlic cloves, peeled and finely chopped
10 ml (2 tsp) ground coriander
10 ml (2 tsp) paprika
5 ml (1 tsp) each ground cumin, cinnamon, and turmeric
1.25 ml (1/4 tsp) cayenne pepper
400g (14 oz) can chick peas
400g (14 oz) can chopped tomatoes
300 ml (1/2 pint) vegetable stock
1 large aubergine, about 350g (12 oz), diced
225 g (8 oz) button mushrooms, halved
75g (3 oz) read-to-eat dried apricots
salt and pepper

To serve
225g (8 oz) quick cook couscous
25 g (1 oz) flaked almonds, toasted
15 ml (1 tbsp) chopped fresh parsley

1. Heat 30 ml (2 tbsp) of the oil in a frying pan, add the onion, garlic and spices and fry over a medium heat for 5 minutes until golden. Using a slotted spoon, transfer to a saucepan, with the chick peas and their liquid, tomatoes and stock.
2. Heat another 45 ml (3 tbsp) oil in the frying pan, add the aubergine and fry, stirring, over a high heat for 5 minutes until evenly browned.
3. Add the aubergine to the chick pea mixture. Bring to the boil, cover and simmer gently for 20 minutes.
4. Heat for remaining oil in the frying pan and stir-fry the mushrooms for 4-5 minutes until browned, then add to the stew with the roughly chopped apricots and cook for a further 10 minutes. Check the seasoning.
5. In the meantime, steam the couscous in a muslin-lined steamer for 10 minutes, or according to the packet instructions. Fork through to separate the grains.
6. Pile the couscous onto warmed serving plates and top with the tagine. Scatter over the toasted almonds and chopped parsley and serve at once.

Chicken Kdra (Chicken Tagine with Chickpeas, Saffron and Almonds)

A 'Kdra' is a moroccan tagine/stew, which is cooked with olive oil (or smen - traditionally), onions, saffron, cinnamon and sometimes ginger.

Ingredients

1/2 cup blanched almonds, whole
1/2 cup chickpeas, soaked overnight and drained
4 large part-boned chicken breast portions, skinned
4 tablespoons olive oil
1/2 teaspoon saffron threads
2 Spanish (red) onions, finely sliced
1 litre chicken stock
1 cinnamon stick
4 tablespoons flat leaf parsley, finely chopped
Lemon juice, to taste (approx 1 lemon)
Salt and pepper to taste

Method

• Place almonds and chickpeas in a large flameproof casserole and cover with water. Bring to the boil and cook for 10 minutes, then reduce heat and simmer for 1-1/2 hours until chickpeas are soft.
• Drain in a sieve and set aside.
• Heat olive oil in the casserole dish and brown the chicken pieces.
  
• Add saffron, salt and pepper and onions, stirring until onions are opaque.
• Add stock and bring to the boil.
• Add almonds, chickpeas and cinnemon.
• Cover and gently cook for 50-60 minutes.
• Transfer the cooked chicken to a serving plate and keep warm.
  
• Bring the stock to the boil and cooker over a high heat and reduce for 5 minutes, stiring frequently.
• Add parsley and remaining saffron and cook for a further 2-3 minutes. Sharpen the sauce with lemon juice.
• Pour sauce over the chicken and serve with steamed couscous, garnishing with extra parsley.
  

Gourmet Kiwi Burger

For those of you who have not yet tried pickled beetroot in a burger, you don't know what you are missing. This is what makes the quintessential kiwi burger "kiwi", so it is highly recommended. It's our replacement for gherkin - although we also use them! We don't just to a bun with bit of pre-frozen burger meat and throw a bit of lettuce and hope for the best. These are a work of art! Eating it can be a bit of a challenge, so break out the knife and fork...

(For one burger....change quantities to suit the amount you wish to make)

Ingredients

1 large soft burger bun
1 dessertspoon mayonnaise
1 dessertspoon tomato ketchup
3 large slices pickled beetroot
1 slice pineapple ring
125 grams of mince
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1/2 small onion, diced very finely
1 tablespoon oil
3 slices of streaky bacon
1 slice of your favourite cheese (I use Camembert)
1 egg
Extra oil for frying egg
Torn lettuce of your choice
1 large slice of tomato

Method

1. Firstly, make the burgers. Mix mince with the salt, pepper, Worcestershire sauce and onion.
2. With clean hands, mould into a small ball and squeeze out excess moisture. Flatten with the palm of your hand and shape into burger rounds.
3. Heat oil in a non-stick frying pan or griddle and cook burgers for about 4 minutes on each side. Drain on kitchen paper, place onto a large plate and then put at the very bottom of a pre-heated 100 degree Celsius oven.
4. Fry bacon until cooked to your liking, drain keep warm in the oven.
5. Fry pineapple rings until cooked to your liking, drain and keep warm in the oven.
   
6. In a clean pan, heat two more tablespoons of oil and gently fry the egg by breaking the yolk with the back of a spatula. Remove when cooked to your liking, drain keep warm in the oven.
   
7. Cut buns in half and toast under a grill till golden brown.
8. Place the bottom half of bun on a warmed plate and spread with the tomato ketchup.
9. Assemble starting with beetroot, then pineapple, burger, bacon, cheese, egg, lettuce and tomato.
10. Spread the mayonnaise over the base of the top bun and place on top of burger. Secure with a satay stick and serve immediately.
    

French Saute' d'Agneau (Lamb Saute/Stew)

This sophisticated meat dish, Saute' d'Agneau is simple to prepare and cook. To make the dish slightly richer, espagnole or demi-glace sauce may be used instead of the stock, which I have used. However, this will increase prep time considerably. Serve with petits pois and sauteed potatoes.

Ingredients

3 tablespoons olive oil
1 kilo chunky lamb cubes
1 celery rib, cut into chunks
1 medium onion, cut into chunks
3 cloves garlic, roughly crushed and chopped
1/2 cup red wine
1 cup beef stock
1 tablespoon cornflour, mixed into a paste with 2 tablespoons of water
1 small tin of chopped tomatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon grated lemon zest
100 grams button mushrooms, sliced

Method

1. In a non stick frying pay, heat 2 tablespoons of the oil.
2. Add the lamb and saute' for 10 minutes or until evenly browned and then remove from pan.
3. Reduce head and add an additional tablespoon of oil. Add the celery, onion and garlic and gently saute for 5 minutes until onions are clear.
4. Pour in the wine and stock, then add the cornflour and bring to a low boil to thicken, stirring constantly to avoid lumps forming.
5. Return the meat to the pan and add the tomatoes, salt, pepper, lemon zest and mushrooms.
6. Simmer on a low heat with the lid on for 1.5 hours
   
7. Serve piping hot into shallow pasta dishes.
   

Goan Pork Vindaloo

Here's how to make Goan Pork Vindaloo, a dish loved globally!

Ingredients

• 500 grams pork shoulder, cut into chunky cubes
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 5 whole black peppercorns
• Seeds of 2 cardamom pods, discard pods
  
• 3 whole cloves
• 3 cm piece of cinnamon bark
  
• 2 heaped tbsp fresh grated ginger
• 7 garlic cloves, peeled and left whole
• 3 fresh red chillies
• 3 tablespoons white wine vinegar
• Salt to taste
  
• 3 tablespoons ghee
  
• 1 small brown onion, finely chopped
• 1 tsp yellow mustard seeds

Method

• Prepared the marinade the night before you intend to cook the vindaloo.
  
• Process the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon stick until it breaks down to a powder.
• Blend the ginger, garlic, chillies and white wine vinegar into a paste in a food processor or a blender.
• Mix the spice mixture with the paste, then season with salt.
• Massage mixture all over the pork using your fingers and then cover and leave to marinade over night.
• Heat half of the ghee in a non-stick pan and add the onion and fry until clear .
• Add the marinated pork pieces, together with the marinade and fry until all the pieces are golden on all sides.
• Reduce to a low simmer and cover, stirring occasionally for 40 minutes, adding small amounts of water if mixture becomes dry.
• Serve with basmati rice.

...and that's how to make Goan Pork Vindaloo!

Seafood Cataplana

Here's how to make a Seafood Cataplana, a traditional Algarvian meal

Ingredients

1 kilo fresh firm fish fillets, such as monkfish, snapper, cod, cut into large chunks
12 mussels (shell on), cleaned
12 clams (shell on), cleaned
12 king prawns (shell on)
6 squid tubes, sliced into 1cm rings
1 cup of white wine
60 mills extra virgin olive oil
1 large brown onion, cut into long slices
1 green pepper, cut into long slices
1 red pepper, cut into long slices
2 tomatoes, skinned, seeds removed and roughly chopped
5 cloves of garlic, roughly chopped
10 sprigs fresh thyme
2 bay leaves

Salt to taste

Method

1. Pre-heat oven to 180 degrees Celsius.
   
2. Heat a large skillet and add olive oil, then add the onions and garlic and saute until soft.
3. Add peppers and gently saute for another 5 minutes.
4. Add tomatoes, season with salt and pepper and remove from heat.
5. In a Cataplana or heavy oven proof casserole dish, add the seafood, vegetables and remaining ingredients.
   
6. Cover with lid and cook in the oven for 30-40 minutes.
   
7. Place in 350 degree oven for 30-40 minutes.
8. Ladle into warmed soup bowls and serve with crusty bread.

...and that's how to make a seafood cataplana!

Fish and Chips

Here's how to make a healthier version of fish and chips, a traditional British dish.

Ingredients

• 4 large washed red potatoes, skin on cut into wedges
  
• 3 tablespoons olive oil
• Salt and pepper
  
• 1/3 cup mayonnaise
• 1/3 cup natural yoghurt
• 1 tablespoon chopped parsley
• 1 tablespoon capers, chopped
• 1 teaspoon Dijon mustard
• 1 pinch cayenne
• 3 tablespoons plain flour
• 1 tablespoon polenta
• 800 grams skinless cod fillets
• 1 lemon, cut into wedges

Method

1. Preheat oven to 220 degrees Celcius.
   
2. In a nonstick roasting pan, toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until coated, ensuring potatoes are spread in a single layer.
   
3. Roast potatoes for 30 to 35 minutes or until golden and tender, turning over once halfway through roasting.
4. In the meantime, prepare the tartar sauce and in a bowl combine mayonnaise, yoghurt, parsley, capers, mustard, and cayanne.
   
5. In cup, combine flour, polenta, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and evenly coat fish.
6. In non-stick frying pan, heat remaining oil and add cod. Gently fry for 4 to 6 minutes or until cod turns opaque in centre, turning once.
   
7. Serve with potato wedges, tartar sauce, and lemon wedges.

...and that's how to make fish and chips!