Culinary Christmas delights from around the world – Nina my wonderful sister-in-law from Poland.

I love my sister-in-law with all my heart, a real spunky woman and by the way a fantastic cook. I was so delighted when she offered to contribute today.

  In Poland, Christmas begin to get ready on December 24. This day is called Christmas Eve. (Wigilia.)

On this day, the day we begin to celebrate, when in the sky will appear the first star. We sit down at the table and consume,,,, Christmas Eve dinner (usually an hour or 4PM to 6PM)

On this day, we do not consume meat. Diners begin to share with one another a wafer and the composition of each wishes. Christmas Eve wafers are bought from Church or buy in a special shop.

The main dishes include beetroot soup, mushroom sauce (dried mushrooms are harvested in autumn in the forest)

Also consume fried fish, tradition is a fish carp,,,, but as someone does not like it just takes another like fish trout.

We eat too dumplings with cabbage and mushrooms.

We drink too compote of dried fruits, apples, pears.

And at Christmas we eat different meat previously prepared.

We no drink wodka in Wigilia. ( Christmas Eve )

Pickled Herring (Sledzie Polish)

Serves 4-6

  6 pickled herring, drained

    1 large onion, peeled and chopped

    1 garlic clove, crushed

    6 eggs, peeled and chopped (hard-cooked)

    1 apple, cored and chopped

    1 teaspoon lemon juice

    1 cup sour cream

    1⁄4 teaspoon salt

    1⁄4 teaspoon pepper

    2 tablespoons fresh dill or 2 tablespoons fresh parsley, chopped

Directions

 Cut herring into small cubes.

  Mix herring with onion, eggs, apple and lemon juice.

   Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well.

    Sprinkle with dill or parsley.

Wesołych Świąt

Culinary Christmas delights from my friends around the world – Susanna my dearest friend from Portugal.

This beautiful lady came into my life over 13 years ago, when I interviewed her for a waitressing position. From the moment I met her, I just knew deep in my soul she was the right person for the job. Was I right? Too damned right.  Together we shared many happy times as well as stressful with our other waitress’s in crime and dear friends Carole and Clare. The four of us kick butt on a week day Carvery lunchtime, and even had time for sharing our culinary delights we had prepared the night before on a busy Sunday, gabbing a bite between serving. Those memories will never fade, especially at Christmas when I wish we could all be together again.

On Christmas Eve in Portugal, we gather around the Christmas tree and the Crèche, (nativity scene) to celebrate the birth of Jesus. Most children write letters to Infant Jesus asking for presents rather than to Santa Claus.

After mass, we assemble around the family table for a supper of, codfish (Bacalhau com Todos) with boiled potatoes and cabbage.

Salt cod plays an essential part in our Christmas Eve Supper menu. The tradition of this dish dates back to the time when the Catholic Church required its parishioners to fast during religious feasts, forbidding them from eating meat only salt cod.

On Christmas Day, people eat stuffed turkey for lunch and the traditional desserts.

 

Bacalhau com Todos (Salt Cod )

Serves 6 to 8

Ingredients

1 lb salt cod fillets, preferably skinless and boneless

3/4 to 1 cup of good quality extra virgin olive oil

Milk

2 large yellow onions sliced

2 lbs waxy potatoes peeled

4 eggs, hard boiled and sliced

 40 pitted black olives

 salt and freshly ground black pepper

 

The fillets need to be rinsed, then soaked in water, and kept chilled, for 24 hours, with one or two changings of the water.

Put salt cod in a saucepan.

Add enough milk to just cover.

Bring mixture to a simmer. Let simmer for a couple minutes. Remove the fish and set aside.

Keep the milk.

 Parboil the potatoes in the milk for 20 minutes.

Slice potatoes into 1/4-inch thick rounds.

In a large casserole generously coat the bottom of the pan with olive oil.

Place a layer of onion rings over the bottom of the pan.

Place a layer of sliced potatoes over the onions.

Breaking up the salt cod with your fingers, place pieces of salt cod in a layer over the potatoes.

Taste the fish for saltiness. If the fish doesn't taste at all salty, you may need to sprinkle some salt back on to the fish as you place the layers down.

Generously pour some olive oil over the fish.

Sprinkle with freshly grated black pepper.

Repeat with another layer of onions, potatoes, fish, olive oil, pepper (and more salt if needed).

 Finish with layers of onions, potatoes, more olive oil, sliced hard boiled eggs, and olives.

 Place on stove top on medium heat, and cook, covered, for 30 minutes.

Or heat an oven to 350°F and cook, covered, for 30-40 minutes, or until everything is completely through.

Feliz Natal!

 

 

 

 

Review- Annapurna Bar and Restaurant - Candolim Goa

No chic surroundings or fancy menu, but what you will get at Annapurna is good food and value for money.  In fact I did something I have never done before when reviewing a restaurant and that is go back for a second time just to make sure the first time was not a fluke.

FIRST IMPRESSIONS

No whistles and bells, just plain and simple. In fact it reminded me very much of a little café I frequented when I worked in La Balue France. A family run restaurant with excellent home cooked food, but you can also go for a drink and they would not be offended.

STAFF

Back of house and bar ran by the sweetest family.  One amazing waiter Sid, to run front of house.  I take my hat off to him he did an amazing job and still had time to chat. A truly lovely, genuine bloke.

 

SERVICE

What can I say for one waiter the service beats establishments that have an army of waiting staff.  Once seated, Sid passed our table greeting us and saying he would be there shortly. He came back with drinks for another table and menus for us, returning back to take our drinks order. During the night, Sid returned frequently to ask if we needed more drinks.

On ordering food, it was presented at our table in less than 20 minutes.

Half way through our meal, we had a table check and asked if we needed more drinks.

 

 

HYGIENE

It may be a little old and tired, however the main thing it was very clean.

Toilets were clean, smelt fresh and had soap, toilet paper and my pet hate a towel.

I was invited to go back into the kitchen and have to say I was very impressed at how tidy and incredibly clean it was.

FOOD

Murg Malai Kebab - mildly flavoured with cream, cheese and ginger garlic paste. Rupees 250/£2.99/ €3.53/₽225.23/$3.69

I have to say I am not a big fan of chicken breast, mainly because when not cooked right it can be dry. However, I had eight large pieces of tender, succulent chicken full of flavour and a generous amount of cheese. Accompanying it was a great spicy slaw.

 

 

Tandoori chicken half- marinated in yogurt, lemon juice, and plenty of spices, Rupees 220/ £2.63/€3.11/₽198.28/$3.24

Over to Mr R for this one, the connoisseur of chicken tandoori. Puts it up there in his top five.

 

Veg Makhani - a very rich gravy with mixed vegetables cashew, onion tomato and cream based. Rupees 140/ £1.67/€1.98/₽126.18/$2.06

I cook this all the time as a quick lunch dish when in a hurry. It made a great side dish for both our chicken dishes. That little kick just to spice up your taste buds.  I loved it.

 

Chicken Tikka – grilled chunks of chicken enveloped in a creamy spiced tomato sauce. Rupees 240/ £2.87/€2.39/₽126.41/$3.54

Could not fault it.

 

 

Paneer Tikka- yogurt and spice marinated Indian cottage cheese Rupees 220/£2.63/€3.11/₽198.28/₽198.28/$3.24

I looove paneer and this one was amazing. Nice juicy chunks of paneer in a yummy marinate.

Egg Masala - spicy curry with boiled eggs, spices and cooked in onion, tomato gravy. Rupees 140/£1.67/€1.98/₽126.18/$2.06

A real protein boost meal, but this so simple egg curry packed with flavour went really well with both our chicken and cheese. Wow!

THE SCORES:

FIRST IMPRESSIONS 3/5

AMBIENCE 5/5

STAFF 5/5

SERVICE 5/5

HYGIENE 4/5

FOOD 5/5   5/5  5/5  5/5

OVERALL

 

4.7 Red Hot chillies

WOULD I GO AGAIN?

That is a certainty.  Friendly hospitality. Fantastic home cooked food. I think… no I know this will become a regular place for Mr R and I to eat.

Annapurna Bar & Restaurant, Opposite Newtons Supermarket

 

 

 

 

 

 

 

Culinary Christmas Delights from my friends around the world. Nancy from the USA

Christmas in the United States

Since our country is made up of people from all over the world, there are many Christmas food traditions. Some people have roast beef or turkey on the day, and that’s what our family always had since I can remember.

But the best tradition, comes from my mom’s side of the family. Her parents immigrated from Sweden (separately and met here!), and kept their traditions alive.  We always went to church Christmas Eve then came back home for food and presents with extended family. To this day, it’s my favorite time, and my sister and I have continued the tradition. The food, laid out on the table, was called a smorgasbord. Swedish meatballs, pickled herring (that was eventually replaced by shrimp), lingonberry jam, rye crisps and cheese were part of the original spread. Over the years, most has been replaced due to kids (like me) refusing to eat or try the special food. But one thing has stayed consistent and is always on the menu—Swedish meatballs. They make a great appetizer. Stick a toothpick in them, and they’re ready to eat! god Jul to all!

Swedish Meatball Recipe

1 pound ground chuck

1 egg

1/8 teaspoon pepper

2 Tablespoons grated onion

½ cup breadcrumbs

1 teaspoon salt

1/8 teaspoon nutmeg or allspice

2 Tablespoons sugar

½ cup milk

 Mix ingredients. Shape into small balls. Place on cookie sheet and chill. Brown in 2-3 Tablespoons oil in fry pan until all sides are browned.

Review- The Stone House Candolim Goa

Run and owned by Christopher D'souza, this restaurant is well known among music lovers, having live blues performed every night during the tourist season.

FIRST IMPRESSIONS

Set in the courtyard of a 150 year old, rustic laterite stone mansion and beautifully lit landscaped surroundings, creates a serene ambience.

STAFF

 Pleasant is perhaps a charitable word to use. I don’t know perhaps it was because we did not have one waiter, so we didn’t manage to build up a rapport. I couldn’t see them going that extra mile on customer service, if you know what I mean.

SERVICE

Seated ourselves. However, a waiter did come straight to our table and a drinks order taken before we looked at the menu.

Drinks served quickly, along with the ice we had requested.

During the night, we had to ask for drinks.

On ordering food, it was presented at our table in less than 20 minutes.

HYGIENE

The cleanliness of the restaurant was up to standard.

Although the restroom was clean with soap, toilet paper and hand dryer outside. At the side of the toilet there was a wastebasket overflowing onto the floor with used toilet paper.  Clearly, this area had not been checked by staff all day.

FOOD

Mr R and I both decided to try the flattened steaks. Cut from the shoulder this is what I call a cheap value steak. It is tender with a reasonable beef flavour.

 

 

Flattened Whiskey Steak with fresh mushrooms and Pomme Chateau. Rupees 500/ £5.83/€6.96/$7.41/₽453.35

Mr R asked to change his Pomme Chateau (sautéed potatoes) to chips and was pleasantly surprised at the portion size.

Flattened Portuguese Beef Steak cooked in Port wine and peppers, served with chips. Rupees 500/ £5.83/€6.96/$7.41/₽453.35

I changed my order from chips to Pomme Chateau.

Both steaks were cooked well.

The whiskey sauce was good, not overpowering and of a good consistency.  I would have liked a little more port wine in my sauce. As it was, the tomatoes slightly overpowered the berry fruit flavour of the port.  Both sauces very salty.  I think I missed out on not having chips.

THE SCORES:

FIRST IMPRESSIONS 5/5

AMBIENCE 5/5

STAFF 2/5

SERVICE 3/5

HYGIENE 4/5

FOOD 3/5

 

 

 

OVERALL

3.6 Red Hot chillies 

WOULD I GO AGAIN?

Yes. Purely as the entertainment really makes the night.

We were so fortunate to be there on the night that Elvis Rumion sang

with guest players Youhan Avrdhamdermo – Drmmer  & Nicolas Tastoul on bass

 

The Stone House Restaurant

Souza waddo, Taj fort Aguada road

Next to Acron Arcade

Candolim Goa

Reservations: 0832 2479909 / 9890392347

Review for Green Jacket – Candolim Goa

The Green Jacket sits quietly understated amidst the hustle and bustle of Beach Road. Having stopped to peruse the menu on many occasions, I will be perfectly honest and say, Mr R and I repeatedly asked each other, “shall we, shan’t we?”  So we did.

FIRST IMPRESSIONS

No sooner had we stepped inside the Green Jacket, you could not fail to notice how immaculately clean and fresh the surroundings were. For an establishment so close to the  mayhem of bars and restaurants competing with loud music, all that seemed to diminish as we found ourselves transported back in time to the relaxed holiday feel of Goa before the rush.

STAFF

I can sum this up in three words.   Friendly, well presented and professional.  I give praise were praise is due; I think this all boils down to having a good manager in Norbet.  Born and breed in Morjim, Norbet started out as a table runner, worked his way up through the ranks and now a manager. It was refreshing to see him working the floor taking orders and taking out food.  I always say, a team is only as good as its leader.  Certainly, the reason why his staff gave us the old fashioned Goan hospitality we have missed so much.

SERVICE

Very impressed. Greeted at the entrance by a member of staff, and then shown to a table.

By the time we reached our table, another waiter gave us menus.

Drinks order taken before we looked at the menu.

Drinks served quickly, along with the ice we had requested.

During the night, our waiter returned frequently to ask if we needed more drinks.

On ordering food, it was presented at our table in less than 20 minutes.

Half way through our meal, we had a table check and asked if we needed more drinks.

 

 

HYGIENE

The cleanliness of the restaurant was impeccable.

Toilets were spotlessly clean, smelt fresh and had soap, toilet paper and paper towels.

 

 

FOOD

Thai green Chicken Curry with rice. Rupees 300/  

Okay, so after all the good things I have said it is time to lay my cards on the table.  The flavour of the curry sauce exceed our expectations. It said what it would say on the label.  An aromatic green curry, of green chillies and coconut

But! And here comes the but.  Where was the chicken? I buy boneless chicken breast here in Goa, so I know how much it costs. If a whole breast were used it would not blip the gross profit.  However, what chicken we did get was cooked to perfection, but hey! NOT ENOUGH!  When I order a chicken curry I expect the chicken to be the hero of the dish not the sauce.

 

THE SCORES:

FIRST IMPRESSIONS 5/5

AMBIENCE 5/5

STAFF 5/5

SERVICE 5/5

HYGIENE 5/5

FOOD 3/5

OVERALL

 

4.6 Red Hot chillies 

 

WOULD I GO AGAIN?

That is a certainty.  Friendly hospitality. A place where I can take my friends.

Green Jacket

Candolim Beach Road | Bardez, Candolim, Bardez 403515, India  

+91 98221 42052