Tuesday, 25 August 2015
I hear you yawning.Here in Castro Marim its festival time again.This year the festival is bigger and larger than ever-5 days.This year has seen a lot of resentment and hostility (bracelets at dawn),myself included, about this years impositions.Castro Marim is an unnoticed town at the "east end" of the Algarve where we meet with Spain.We are all working at a cidade European.There is a lot on offer to be enjoyed here.This year an entrance charge of €2 has been introduced,which I personally do not agree with, but as a tax paying resident understand.The festival has a proven financial success which shows that serious revenue can be achieved from vast attending numbers.For residents,for sure, the run up has been an upheaval and sacrifices have had to be made. Five days of entertaining guests is a lot of hard work and financial investment, but hey guys this is the last big Algarvian festival of the summer and then we have to all go back to "School", adults and children alike in our own ways.This festival profers some of the best Portuguese street food and a medieval banquete every night in the Castelo.Variety of choice and and value for money. Give this festival a chance.We cant promise a star line up but how much would you pay for "Rock in Rio" for instance without the ambiance a small historic medieval town strives to provide.Lets all work together, me and you, to accept the barriers that have been put up and despite our misgivings pay our entrance fees with grace and party on.The weather could not be better, so lets do it.Lets make it work.Follow the daily medieval menu on here.
Wednesday, 19 August 2015
Courgettelle with prawns and a summer tomato sauce
Have you been inspiralized yet? If the verb "to spiralise" has not yet entered your vocabulary, get a grip, or even better get a gimmick. You'll be more than just a mimic when you get this gimmick.You will be able to customize your very own carb free recipes and put a bit of spirality into the way you cook.Trends and fads can pass us by but you gotta have this gimmick if you wanna have a chance.
Courgetti with prawns and tomato sauce
Loosely interpreted from an original recipe by Isabel Zibaia Rafael
500g peeled prawns
600g ripe tomatoes,skinned de-seeded and coarsely chopped
1 small tin anchovies including the oil
2 cloves garlic
1 stick celery
1 leaf of leek
50 ml olive oil
50ml white wine
few sprigs of manjericão (basil)
salt and pepper to taste
Skin and seed the tomatoes,Set aside.
Chop the onion and the garlic.
In a pan heat the olive oil and the oil from the tin of anchovies.Add the onion and garlic and cook until they are soft and golden.Stir in the anchovies until they break up and melt.Add the tomatoes,stick of celery and the leek.Leave to cook until reduced to a thick sauce.
Using the thin noodle attachment on the spiralizer or the vegetable peeler create long twirls of pasta-like vegetable noodles.
Remove the celery stick and leek and strain the sauce through apasse-vite or blend in the pan with a stick blender.In the pan bring back to the heat,add the basil leaves,season with salt and pepper to your taste.Add the prawns and cook briefly then add the courgette noodles and cook for another 30 seconds.tip the sauce and noodles into abowl and bring to the table immediately with a bowl of grated parmesan for garnish.
When selecting courgettes just remember, the smaller the courgette the better the flavour. Courgettes can reach marrow-size surprisingly quickly - and if you are growing your own no one wants their veg patch to star in its own Day of the Triffids remake... The mutant courgette that wins the horticultural show is not always the tastiest.
VARIATIONS ON A THEME:
Summer courgetti and meatballs
Follow the method as above but substitute meat balls for the prawns
Spaghetti alla putanesca is an old school italian recipe literally translated as "tarts Spaghetti"Its no wonder its been around forever,that slutty sauce is to lie for.
Use your favourite putanesca recipe and stir through courgette noodles at the end.
Thursday, 6 August 2015
Chilli peppers originated in the Americas. After the Columbian Exchange, many cultivars of chilli pepper spread across the world,being used in both food and medicine. Chillies were brought to Asia by Portuguese navigators during the 16th century. Upon their introduction into Europe, chillies were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But the monks experimented with their culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries. There are peppers that can awake people from the dead and there are peppers that are a deadly threat to life, but one in particular, the black pearl chilli,which originated in Mexico has such an enchanting beauty its binding spell made us purchase it and take it home thinking it was just another ornamental bush for the garden.Things are seldom what they seem. The plant has an eery beauty.Its mesmerising shiny pearls make one imagine it having been created by the White witch- queen of Narnia to attract children, before getting their greedy tongues set on fire.The Lion, The Witch and The Wardrobe was always one of my favourite childhood stories. Surprisingly for once ,if you went back into the closet you came out queer.Now there´s a thought.
Part of what makes the Witch so creepily evil is that she's not what she seems. In the real world, we're used to appearances being deceptive. But in Narnia, the way things look is the way they really are, and the outside usually expresses the true nature of things.
On research not only did we discover that its fruit was edible but also that the fruits of ‘Black Pearl’ are intensely flavoured, producing enough “heat” to register at about 300,000 on the Scoville heat units scale,( a measurement of the amount of capsaicin present in plant tissues). (Capsaicin is the ingredient in pepper spray used as an irritant weapon; it’s also effective at keeping African elephants from foraging on crops).That makes it tantamount to the Scotch bonnet, habanero and Guyana wiri wiri chilis.The plant is native to much of South America and Mexico, but in Europe performs wonderfully in a container all summer...This pepper is very enticing to children and some adults, who can find that the oil is detrimental to their eyes.It´s capsaicin is one of the worst on your skin and burns horribly.As a result, should you elect to grow this beautiful plant, do not allow children,or pets to touch the fruit.The beauty of the plant can be dangerous to those not informed.for those who know however and enjoy incendiary cuisine,this is the one for you.but first a bit of incendiary advice...
How do you say to your child in the night?
Nothing's all black, but then nothing's all white
How do you say it will all be all right
When you know that it might not be true?
What do you do?
Careful the things you say
Children will listen
Careful the things you do
Children will see and learn
Children may not obey, but children will listen
Stephen Sondheim, Into the woods
Well,thats enough of fairy tales and enchantment. The immature berry-size fruits are quite firm, but as they ripen and turn red, they’ll also soften and present a hazard. Even the juices from a soft fruit will burn skin; and if one should fall and be attractive to pets, you can expect quite a reaction. If you can remember not to squeeze the ripe fruits, and keep curious animals away, you should be happy with ‘Black Pearl’. Make sure you wash your hands well after preparing, slicing and chopping the Black Pearl chilli.Do not rub your eyes...What’s more, you won’t be bothered by elephants.
The Black Pearl and other chillies are also astonishingly good for you. Black Pearl Peppers stimulate the metabolism. They fight cancer. They help diabetics. They are vitamin-rich and contain immune-boosting antioxidants.Ironically I have not been able to find a recipe using them, so since it originates from Mexico I thought I would test its degree of agression by making a fiery Mexican salsa, followed by a Black Pearl punchy panzanella.So if you are looking for a meal with a kick,something slow burning and with a robust flavour here´s your red hot sultry date for the evening, along with a tribute to Britain´s much loved Cilla Black who died last week.
"What’s your name and where d’ya come from?"
I´m black pearl and I´m from down mexico way
"And here’s our Graham with a quick reminder about the recipes."
Black pearl mexican style salsa
6 large seeded chopped peeled tomatoes
2 cups seeded chopped green peppers
3/4 cup chopped red onion
1 1/2 teaspoon Flor de sal
2 cloves minced garlic
1 1/2 cups cider or wine vinegar
2 large Red Jalapenos (chopped)
2 Cayenne (chopped)
2 Black Pearls
3 Sticks of chopped celery
Pepper (to taste)
Stir all together to taste in a large bowl and set aside to rest in the refrigerator.
Black pearl punchy panzanella
When I made the salsa it was heavy on moisture content and therefore great for a panzanella.There is always debate about whether the day old bread should be moistened with water or vinegar.I´m with the latter and strained the vinegar from my salsa over the torn bread which constituted my salad.This gave it an invigorating zip of vinegar, which makes all the others seem bland. There's no competition here: vinegar it is.Although a good panzanella should retain some texture, you don't want the bread to remain dry and chewy.
1 quantity black pearl mexican salsa (recipe above)
225g/8oz coarse open textured day old breadhandful fresh torn basil
6 tbsp extra virgin olive oil
50g/2oz can anchovy fillets
1/2 cucumber peeled and cut into cubes
handful fresh mint coarsely chopped
handful parsley chopped
home made celery salt and pepper to season
Tear the bread into chunky pieces and put in a salad bowl.Sprinkle with a tablespoon of strained vinegar from the salsa and 3 tablespoons of extra virgin olive oil.Set aside
while you make the rest of the salad.Bring all the ingredients together tossing the slsa vigorously with the soaked bread in a salad bowl and adjust the moisture content adding more olive oil and salsa strained vinegar if necessary.
Sunday, 2 August 2015
Surprise ,Surprise!!!One of the (many) joys of writing a cookery blog is that the recipes can be 'of the moment', a fleeting idea, a temporary distraction from the hum drum repetition of home cooking we do week-in, week-out.
|Beauty is in the can of the beholder|
Sardines are like the win-win fish for me. They’re low in mercury, high in omega-3 fatty acids (as well as iron, calcium, and potassium), inexpensive, and sustainably-fished. Though fresh sardines taste better, canned sardines are good too,( and less smelly ).
I want to give good old Portuguese sardines some column inches.We recently had canned sardines on bruschetta for lunch in a local boutique hotel. Watch out, sardines on toast might be making an up market come back.Another restaurant had sardines stuffed with breadcrumbs and creamy feta cheese on its menu.This one got me thinking.I recently cooked aubergine and feta cheese fritters for some vegetarian guests.I topped them with a Chilli coriander chutney.My favourite variety of canned sardine is in Molho picante ( a spicy tomato sauce that reminds me of a childhood favourite - canned pilchards).
So why not Sardine Fritters with a hot chilli sriracha sauce.My Thai style pork meatballs with dipping sauce always go down a storm so I now thought I would try Thai style fish balls with a home made ketchup-killing condiment *Sriracha.(See-Rotch-ah.)
Bolinhas de sardinha com molho sriracha-soy
Sardine Fritters with Sriracha-Soy Sauce
Makes 24 cocktail sized balls
2 tbsp sriracha sauce
2 tbsp soya sauce
2 tbsp fresh lime juice
Whisk all together together in a small bowl.
To make the fritters
2 tins of sardines
2 cloves garlic, finely chopped
small bunch parsley, chopped
3/4 cup breadcrumbs
2 tbsp grated parmesan
25g feta cheese crumbled
A handful of lettuce leaves
fresh lemon juice and wedges for garnish
Mix together the tins of sardines, eggs, finely chopped garlic, chopped parsley, breadcrumbs, grated Parmesanand feta in a large bowl. Heat about an inch of oil in a large frying pan till it spits when you put a test crumb in. Make small balls (approximately 1 inch in diameter) of the sardine mixture and fry for three to four minutes until golden brown, turning them occasionally with tongs. Place the fritters on a plate with a kitchen towel underneath to absorb the oil.
Serve on lettuce leaves with the Sriracha-soy sauce in a small dipping bowl and some fresh lemon wedges.
*Sriracha (Thai: ศรีราชา, [sǐː rāː.t͡ɕʰāː] ) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand
In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (chả giò), and in sauces.
Sriracha is also eaten on soup, eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce, and sriracha-flavoured potato chips have been marketed.
Monday, 27 July 2015
"tortellini, small pasta shapes stuffed with minced (ground) chicken, pork,prosciutto,mortadella,parmesan
and all the other usual flavourings such as nutmeg".
Many cooks and chefs receive their first culinary experience from their mother,as was my case.I settled on making my own version of how chef Emeril Lagasse whose Portuguese mother Hilda gave him his first experience,working in a Portuguese bakery, where he mastered the art of bread and pastry baking.
Tortellini en Brodo Sinatra (my way)
It was like the old trick of trying to palm off a Marks and Spencer´s ready meal as your own.Emeril´s version of brodo retained all the constituents of the stock without straining them.My version was to be a clearer version ( the more traditional way).Slightly cloudy it may have been but delicious it turned out to be.Thank you Emeril for the starting point.
- 2 tablespoons olive oil
- 1 1/2 cups chopped yellow onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 2 teaspoons minced garlic
- a few sprigs of fresh basil
- 1/2 teaspoon chilli flakes
- 4 cups (1 litre) home made chicken broth
- 1 packet (250g) fresh artesan tortellini
- 2 tablespoons minced parsley
- Salt, to taste if necessary
- 1/2 cup finely grated Parmesan cheese
Add the garlic, basil, and crushed red pepper and sauté for 2 more minutes.
Add the chicken stock and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 20 minutes.
Strain the stock through a conical sieve and then again through a sieve lined with muslin
return to the pan and cool.Skim the service for any fat or scum and reheat
Add the tortellini and cook for 5 minutes if using fresh; 15 minutes if using dried. The pasta should be al dente
Stir in the parsley, taste, and adjust the seasoning if necessary. Remove from heat and ladle into soup bowls.
Garnish each bowl with one tablespoon of the cheese. Serve immediately.