Portuguese Carne de Porco a Alentejana

Ingredients:

500g pork belly or loin cut into cubes

3 cloves garlic, finely chopped

1tomato chopped

1tsp tomato purée 

1potato cubed

Fresh pepper, ground

1/2 tsp cinnamon 

1 tbsp paprika

1tsp chillie flakes

1 cup white wine

1 onion chopped

150g clams

1tsp salt

1 tsp sugar

Olive oil

1 tbsp Goan coconut vinegar (optional)

Cilantro for garnish

Cooking

Marinate the pork with wine, garlic, paprika, freshly ground pepper,cinnamon, salt and chili flakes. Mix well and refrigerate for at least 4 hours or best to keep overnight.

Remove the meat from fridge and bring to room temperature. Separate the meat from the juices. Heat olive oil in a skillet and fry the pork till evenly colored. Remove meat from pan and keep aside. Now add onion to the same pan and fry till translucent. Then add tomatoes and fry for a minute. Now add potatoes along with the juices kept aside from the marinade, mix well. Cover the skill and let cook for at least 10 minutes on a high flame.

Once the potatoes are cooked add the clams and cook till all are open, about 5 mins. Now add the pork meat back again along with the tomato purée and mix well. Add vinegar along with cilantro and sugar, fry for a minute. Server hot with bread (Pao) to mop up the juices.

Enjoy!.

You will be surprised to know that this dish is the basis on which the famous Goan Vindalho evolved in Goa, to know more read this Post.

Spaghetti vongole (Clams)

Ingredients:                                                                                                   

3 cloves garlic
1 tomato
1 onion
1/2 tsp red chillie flakes
Pepper
Oliver oil
Few leaved of cilantro
1/2 cup white wine
100g clams
Spaghetti for single serving

Cooking:

Boil the spaghetti with salt as per the instructions on pack.

Finely chop garlic and onion. Cut the tomato and keep ready. Heat a couple of spoons of olive oil in a shallow frying pan and add garlic, fry for a minute and then add onion and continue frying till translucent.  Now add the tomatoes and fry till tomatoes are cooked. Then add the clams and stir to mix well.

Add the wine and cover the pan and allow to cook for about 5 minutes,  till all the clams have opened. Open the pan and gently mix, then add the spaghetti along with the finely chopped cilantro,  mix well and fry for a minute. Sprinkle fresh pepper and serve.

Goan sardine green curry

This Sardine curry is a take on the Jeere Meere. 

For a Full recipe, please see my Recipe for Jeere Meere using Dorado fish. The Recipe remains the same only replacing the fish here with Sardines.

Sardines are one of my favorite fish to eat and I like them cooked in different ways.  Its also one of the fish rich in Omega oils and having them in your diet will provide you all the benefits of the omega oils. Now a days most supermarkets in Europe stock fresh sardines on a regular basis. In Zurich Coop and Migros both stock them regularly in their fresh fish section. Frozen sardines are available year round in these supermarkets.

The Main Ingredients for this Dish are:

Sardines

Onion

Tomatoes

Garam Masala

For the Preparation see my recipe indicated above.                                                                                                                                                                                                                                                                                                                                                                                                                          

Pork Vindalho (The Easy Recipe)

Ingredients:

500g Pork (Perferably Belly Cut)

2 tbs Kashmiri Chili Powder (This is a mild chili Powder)

1/4 tsp Black Pepper Powder

1 tsp Tamarind Juice

1/2 tsp Cinamon Powder

2 tbs Vinegar (Can adjust later, depending on taste)

2 Large Onion (Finely Chopped)

1 Chilie (Slit length wise)

1 tsp Garlic Powder

2 tsp Ginger Powder

2 tsp Tumeric Powder

1/2 tsp Cumin Powder

1 tsp brown sugar

2 tsp Salt

Preparation:

Cut the pork into bite size pieces and marinate it with salt, vinegar, tamarind and spice mix. Throw in the onion and chili and mix well. Let it marinate for about 15-20 minutes, then transfer to cooking container and let simmer in its own juices for 30-40 minutes in a closed container. Check if there is enough liquid, if the liquid has dried, you can add a little warm water and let cook for additional 10 minutes.

At the end you should have a nice thick sauce. Taste the sauce now to see if you have balanced flavour of spice, sour and slight sweetness, adjust accordingly. Take the container off the heat and serve with Boiled Rice and Enjoy !!!

Note: Vindalho is not a spicy recipe in spite of what you might read on the Internet. Its uses the chili with the most mild heat. So don't believe those that tell you this is the most fiery dish. If they persist show them this link.

Thai Chicken and broccoli

Ingredients

1. Bunch of broccoli florets
2. 4 mushrooms
3. Ginger and garlic paster
4. Fresh ginger
5. 3 cloves of garlic
5. 3 Fresh green chillies
6. Crushed pepper
7. Wok oil
8. 1 tsp Salt
9. 500g chicken with bones
10. Fish sauce and oyster sauce

11. Chillie powder

12. WhiteWine (optional)

Cookining

Cut the chicken in medium sized portions, apply salt ( go easy with salt as fish and osyter sauce are salty) and ginger garlic paste along with some wok oil. Keep aside to marinate for about at least 15 mins. Now roughly chop broccoli and mushrooms. Then finely chop the ginger and garlic. Cut the chillies length wise and then cut into fine threads.

Heat a wok then add wok oil, let heat for a few secs and then add ginger garlic.  Stir continuously.  After about a minute add the chicken and fry for about 5 mins. Now add all the vegetables including chillie and fry for a minute.  Now add 2 tbsp of fish sauce, Oyster sauce and a tsp of chillie powder. Stir to mix well, Add a little water to make little sauce. (Add very little water if using wine) Cover the work and let simmer for a additional 5mins.