A traditional Brazilian dish of fish and bell peppers (capsicum) in a delicately flavoured coconut base broth, this stew really is quite unique.
I made this after being inspired by a visit to a Brazilian restaurant where they carved copious amounts of tender meat onto your plate quicker than you could eat it. I was in heaven. While the selection of meat was absolutely beautiful, what stood out for me most was the ‘salad bar’ that was on offer. There was a variety of Brazilian delicacies ranging from lentil salads, herb and garlic roast potatoes, black bean stew, rices, pastas, salsas, olives, garlic mushrooms, fresh fruits and vegetables, and many other things including moqueca. The spices were subtle but flavourful and the fish was welcome change from the heavy going grilled meats. I cooked up a batch for the family the day after and it was a total success.
This is actually quite refreshing rather than rich and heavy. In addition to coconut milk, the broth has in it canned tomatoes, lime juice, paprika and cumin powder. The paprika and cumin flavour is subtle, and to me, the standout is the lime flavour which cuts through the richness of the coconut milk.
The broth is quite refreshing and not too rich, unlike many strong flavoured, rich coconut based curries. I made this just using fish but it is also made as a seafood stew with prawns and calamari.
3-4 salmon fillets, skinned and cut into chunks
1 tbsp lime juice
¼ tsp salt
1 tbsp olive oil
1½ tbsp olive oil
2 garlic cloves, minced
1 small onion, finely diced
1 large red bell pepper, halved and sliced
1 tsp each of cumin and coriander powder
1 tbsp paprika
1 tsp cayenne pepper (optional)
½ tsp salt
200ml coconut milk
400g can chopped tomatoes
100ml fish or chicken broth
1 tbsp lime juice
3 tbsp roughly chopped fresh coriander
For the fish: Combine the fish, lime juice, salt and pepper in a bowl. Cover with cling film and refrigerate for 20 minutes.
For the broth: Heat a large pan over a medium high and add 1½ tbsp olive oil. Add the garlic and onion and cook for 1½ minutes or until the onion is starting to become translucent.
Add the bell peppers and cook for 2 minutes.
Add the remaining broth ingredients. Bring to simmer then turn down to medium.
Add the salmon chunks, stir to coat and simmer gently for 20 minutes or until the sauce thickens and the salmon is tender. Adjust salt and pepper to taste.
Yes, you read that correctly – wheels of cheesy bacon! Simple to make, yet deliciously moreish to eat, these bacon rolls make a great savoury snack, picnic staple, or side for soups and stews. A tasty filling of bacon, cheddar and cream cheese is rolled in an easy pastry, and then these little rolls only take 15 minutes to bake.
8 bacon rashers
1 medium onion, finely chopped
100g of soft cheese
100g of cheddar, grated
1/2 bunch of flat-leaf parsley, chopped
1 garlic clove, crushed
250g of plain flour
3 tsp baking powder
75g of unsalted butter, diced and cold
225ml of milk
1/2 tsp salt
20g of butter, melted
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Place the flour, baking powder and salt in a bowl. Crumb the butter into the flour using your thumbs and forefingers. Mix in the milk until just combined.
Place onto a floured work surface and roll into a 1cm thick rectangle, trimming the edges of the dough if desired.
Brush the dough with some of the melted butter then layer the bacon on top to cover the pastry, making sure to leave a 2cm edge free on one of the long sides of the dough,
Mix the onion, cheeses, parsley and garlic together and spread over the bacon.
Brush the gap at the edge of the dough with water then roll into a spiral, sealing the edge brushed with water to the body of the roll.
Wrap the roll in cling film and refrigerate for 20 minutes
Slice the roll into 1.5cm slices and place, spiral side up, onto the baking tray. Bake for 15 minutes, or until golden. Serve warm.
A kuchen is a cake-like dessert, very similar to a cheesecake, that has a soft dough crust and a topping of custard or cheese that contains berries or other fruits. I love this recipe for many reasons. There are no stray egg whites or yolks left to deal with when the cake is finished. What’s not used in the crust is used in the custard and that appeals to my “green” instincts. The cake, which can be made without a mixer, is very easy to do and has the added advantage of being low in fat and only moderately sweet. Best of all, it can be made with fresh or frozen berries of any type. Frozen berries will produce a creamier cake because of the liquid they exude as the cake bakes.
1 cup plain flour
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon baking powder
1/4 cup butter, melted
2 egg whites
1 teaspoon vanilla extract
2 cups fresh or frozen berries
1-1/2 cups plain low-fat or non-fat yoghurt
2 tablespoons plain flour
1/2 cup sugar
2 slightly beaten egg yolks
1 slightly beaten whole egg
1+1/2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
Preheat oven to 180C. Lightly grease bottom and sides of a 9-inch spring-form tin. If using frozen raspberries, thaw at room temperature for 15 minutes then drain.
In a medium mixing bowl stir together 1 cup flour, the first 1/2 cup sugar, salt and baking powder. Add melted butter, 2 egg whites and first teaspoon of vanilla. Stir by hand until mixed.
Spread onto the bottom of the cake tin; sprinkle with berries. Set aside.
For the filling, place yoghurt in a large mixing bowl and sprinkle with 2 tablespoons flour. Add remaining sugar, yolks, whole egg, zest and remaining vanilla. Mix until smooth then pour over berries.
Bake for about 55 minutes or until the centre appears set when shaken gently. Cool for 15 minutes then remove sides of pan. Cover and chill until serving time, up to 24 hours. If you are feeling brave, you can remove the pan bottom. I wasn’t feeling brave. Transfer to a serving plate.
Fancy a hearty, warming pudding but don’t have much time? Look no further! You can whip up this mix and cook it in the microwave giving you a light fluffy sponge soaked in syrupy goodness in minutes. No need to thank me, just get some custard and enjoy!
You can try this recipe with lots of different toppings. Try different flavours of jam or marmalade. You can even try flavouring the sponge. Add lemon or orange zest, sultanas, chocoloate chips or even mashed banana.
4oz caster sugar
4oz plain flour
1 teaspoon baking powder
1 tablespoon hot water
3 tablespoons jam or golden syrup
Cream margarine and caster sugar together. Beat in the eggs and fold in the sieved flour and baking powder. Add the hot water.
Grease a 1 ½ pint heatproof bowl with margarine and place the jam or syrup in the bottom. Heat on full power for 30 seconds.
Add the sponge mixture. Cover loosely with cling film and heat on full power for 5-6 minutes. Timing will depend on the topping used. Remove from the microwave and leave to stand for a few minutes before turning out.
Serve with loads of custard or ice cream – obligatory!
Amazingly tender, pull apart lamb is slow roasted together with potatoes and onion that absorb all the wonderful marinade and meat juices as they cook.
6 garlic cloves
2 tbsp. roughly chopped oregano
1 tbsp. roughly choppedrosemary
zest 1lemon and juice of 2
½ tsp ground cinnamon
3 tbsp.olive oil
400ml chicken or lamb stock
2kg leg of lamb
1kg Desiree potatoes, halved or quartered
1 or 2 onions, peeled and quartered
5 bay leaves
Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon and some black pepper then stir through the olive oil. Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
The next day, take the lamb out of the fridge 2 hours before you want to cook it. Heat oven to 160C/140C fan/gas 3. Lay 2 long pieces of baking parchment on top of 2 long pieces of foil – one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves. Pour the stock into the pan. Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.
Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest.
Drain most of the stock and juices from the pan. Set aside. Turn the potatoes over and return to the oven for 30 minutes to brown then season with salt. Serve the juices, meat and potatoes with a fresh salad.