My Goan style, egg chops.

My Goan style, egg chops.

In Goa, egg chops are usually bite sized and served as an appetizer or as a mid-afternoon, snack. However, I make them larger and serve them as a main meal, with veg rice and salad. Also great for picnics.

You will need:

4 large hard boiled eggs peeled      4 large potatoes peeled and cubed   salt   

Knob of butter     2Tbsp Fresh, chopped coriander    1 tsp ground cumin     

2 tsp ground coriander      ½ tsp paprika     ½ tsp chilli powder (Or to taste)    

 ½ tsp garam masala       salt and pepper      1 egg beaten       fine breadcrumbs   

 Oil for deep frying

1.       Boil the potatoes in salted water, until softened. Drain, and place in a bowl with a knob of butter and mash until smooth.

2.       Mix in the coriander, spices and salt and pepper. Set aside to cool.

3.       When cool enough to handle, take a small amount of the potato mixture and squeeze around the boiled egg. You need a nice thick covering. When all eggs covered, put into the fridge to chill for a short while.

4.       When ready to eat, heat up the oil for deep frying, while this is getting to temperature, tip some breadcrumbs onto a plate. Take one egg ball and dip it carefully into the beaten egg. Roll it in the bread crumbs and repeat again. Keep on a clean plate while you do the other 3 eggs.

5.       Take one egg, place it on a metal slotted spoon and carefully drop into the hot oil. I usually only fry 2 at a time.  Fry until they are golden brown. Drain and then serve.

My Spicy Potato Balls

My Spicy Potato Balls

Mashed potatoes, with fresh chilli and coriander, lemon juice and gram masala. Coated in a thin chickpea flour batter with a pinch of chilli powder and then deep fried.

Served with parathas, or bread rolls and coleslaw, makes a great easy supper for all the family.

You will need:  4 med sized potatoes boiled and mashed    2 tbsp. fresh chopped coriander   1-2 fresh chillies deseeded and chopped   2 tbsp. lemon/lime juice   1 tsp. gram masala salt and pepper 

50g chickpea flour (besan)   50g plain flour   300ml water   salt    chilli powder to taste

1.       Mix mashed potatoes with the coriander, chillies, lemon/lime juice, gram masala salt and pepper. Shape into balls about the size of a golf ball.

2.       Make the batter buy combining both the flours, and beating in the water. Season with salt and chilli powder.

3.       Dip the potatoes in the batter mix and deep fry until golden. Remove and drain on kitchen paper.

Review of Saltwater Terrace, Arambol Beach, Goa

Sat at our table, to one side we had the Arabian Sea and the twinkling lights of Arambol. To the other the industrial rustic, style ambience of Saltwater Terrace. We could have been in any Gastro pub or trendy European coastal restaurant and bar.

The menu offers a good selection of Indian, Goan and continental choices.

Mr R, opted for the Honey BBQ sauce pulled pork burger. INR360/£3:89

A delicious good size homemade burger, served in a toasted bun, loaded with lettuce, tomatoes and cucumber, topped with a yummy sticky, honey BBQ sauce. If that was not enough to satisfy your appetite, you then had a good portions of Chucky chips, homemade onion rings, coleslaw and a dish of spicy salsa to get through.

5/5 red hot chillies

I chose the spaghetti and meatballs INR 300/£3:24

Were they like mama or I make? Oh, si,si,si!

As soon as the bowl hit the table, we could smell the parmesan cheese in all its glory. I just couldn't wait to dig in. Packed with homemade pork meatballs smothered in a delicious, spinach, mushroom, tomato and basil sauce, I was in pasta heaven.

5/5 red hot chillies

Even with the live music, the staff kept the drinkers happy while feeding the diners with an eased confidence, pleasant and helpful.

What an amazing night. If you love good food and live music Saltwater Terrace is the place to be. It’s a fact. Good food is even better with a side order of atmosphere.

*I was given two complementary main meals in return for an unbiased review.*

CONTACT:

Address: Khalchawada, Arambol, Goa 403524

Phone: 070188 77958

FACEBOOK

www.facebook.com › SaltwaterTerrace-524087624670100 › community

INSTAGRAM

Saltwater Terrace (@saltwater.terrace)

Just a couple videos of the great live entertainment at Saltwater Terrace.

My Vegetarian Shepheard’s Pie

My Vegetarian Shepheard’s Pie is as good as the original. Nuterla soya granules and vegetables, spiced with meat masala, topped with spinach and chilli mashed potatoes. If you are not in India, you can substitute the soya granules for 2 cups of frozen soya mince and omit the steps 2.3 & 4.

For meat eaters: use 2 cups of fresh mince beef or minced chicken.

My Vegetarian Shepheard’s Pie Serves 4

You will need: 

500g potatoes    1tsp turmeric    salt    1 cup soya mince granules   3 cups water   1 onion chopped   1/2tsp garlic and ginger paste   1 ½ cups veg stock   1tsp meat masala    150g chopped carrot   1 green pepper chopped    50g sweetcorn    100g mushrooms sliced   100g pumpkin chopped    300g tomatoes skinned and chopped   1tbsp Worcester sauce   1/2tbsp soy sauce 1tbsp oil    1 onion chopped green chilli to taste   1tsp mustard seeds   100g spinach washed and chopped salt and pepper

Add salt and turmeric to a pan of water and boil the potatoes.

Add 3 cups of water to soya granules and bring to the boil. Boil for 2-3 minutes.

Drain the soya granules well.

Dry fry the soya, until all the water has evaporated.

In a pan, heat 1 tbsp. oil and fry the onion, garlic and ginger paste for 2-3 minutes.

Add the meat masala and 2tbsps of water to make a paste. Fry for a few minutes.

Add the soya mince.

Add all of the vegetables except for the potatoes and spinach.

Add tomatoes

Add stock

Add Worcester and soy sauce.

Bring to the boil, then cover and simmer while you prepare the mashed potatoes.

Mash the potatoes until smooth.

Heat ½ tbsp. oil in a pan and fry the onion, chilli and mustard seeds.

Add the spinach and fry until wilted. Season with salt and pepper.

Mix the spinach mixture into the mashed potatoes.

Transfer the soya mince mixture to an ovenproof dish.

Top with the mashed potatoes.

Cook in oven 200c/400f/gas 6 for 30-35 minutes or until the potatoes are browned.

Serve with spring greens or any cabbage.

Follow the video to make this yummy veggie Shepheard’s Pie

My chicken sausage biryani -serves 2

Vegetables and rice cooked together makes a quick and easy one pot meal. Great for lunch, supper, even cold for our picnic lunch on the beach.

1 1/2tbsp oil. 1tsp mustard seeds. 1onion chopped. 1 fresh green chilli sliced (or to taste). 8 cloves. Cinnamon stick. 4 green cardamom pods. 1tsp turmeric. 2tsp garam masala. 1/2 TSP ginger and garlic paste. 2tbsp water. 1cup basmati rice. 300g chopped vegetables. 600ml chicken stock. 4 venkys sausages sliced. Chopped fresh coriander to garnish

1. Heat oil, fry the mustard seeds until they pop.
2. Add onion and chili. Fry 2-3 minutes.
3. Add all the spices and garlic and ginger paste plus 2tbsp water make into a paste. Fry 2-3 minutes
4. Add rice. Fry for 2-3 minutes.
5. Add vegetables and stock. Season with salt. Bring to the boil. Cover, reduce the heat and simmer until all the liquid has absorbed.
5. Fry or grill sausages.
6. When rice is cooked, remove cinnamon stick.
7. Pile rice onto a plate, top with the sausages and garnish with fresh coriander.

Newly opened- Goan Tiger Restaurant and Bar – Candolim Goa.

I am pleased to inform you all, that Sheryl and Francis the previous owners of Tiger Bar, Candolim have now opened a new garden restaurant. Their new place is called GOAN TIGER. Located after Highland Holiday Resort, Candolim. Next to Flambé Restaurant.

Open now all day for: breakfast, lunch and dinner

Serving Indian, Goan, Chinese and continental.

My Spanish Style Rice Chicken

Not just a recipe for this yummy, chicken dish. You also get a video of me cooking it!

Spanish Rice Chicken Serves 2

2 boneless chicken breasts       salt and pepper      1tbsp olive oil      1 onion sliced    

 ½ medium red pepper cut into strips      2 cloves of garlic chopped    

 300g tomatoes, skinned and quartered       1 cup chicken stock       1 bay leaf      

salt & pepper          75g rice            70g sweetcorn      70g green beans     

50g sliced olives      Basil to garnish

1.       Cut the chick into strips and season well with salt and pepper.

2.       Heat the oil. Fry the chicken for 3 mins. Set aside.

3.       Add the onion and the red peppers, fry for 3 mins.

4.       Add the garlic, fry for 2 mins.

5.       Add the tomatoes, bay leaf and stock. Bring to the boil.

6.       Add the rice. Season with salt and pepper.

7.       Bring to the boil, then lower heat and cover. Cook for 10 minutes.

8.       Add the chicken. Cover and cook for 10 mins.

9.       Add the sweetcorn and green beans.

10.   Bring back to the boil, and then lower the heat. Cover and cook for 5-10 minutes, or until the chicken is cooked and the green beans are tender.

11.   Remove bay leaf. Stir in the olives and then served garnished with basil.

MY Slow Cooked Vegetable Loaf

I love this easy to make loaf. Great for a healthy lunch served with salad. Keeps well for a Picnic, or served like a pate with hot buttered rolls for supper.

Vegetable Loaf

250g diced vegetables (I used Cauliflower broken into tiny florets. Carrots, green beans,

Sweetcorn)     40g butter    2tsp brown sugar    Salt and pepper   300ml vegetable stock 

100g mushrooms sliced     1 small onion finely chopped    1tbsp fresh chopped parsley

2 tbsp fresh chopped dill          3eggs             25g grated cheddar cheese

1. Cook the vegetables in 25g of the butter, until they just start to brown.

2. Sprinkle over the sugar, salt and pepper, then add the vegetable stock. Cook gently until the vegetables are tender and all the stock has evaporated.

3. Transfer vegetables to a bowl.

4. Heat the remaining butter and fry the mushrooms and onions until soft. Stir in the parsley and dill.

5. Beat the eggs and then stir into the vegetables, along with the mushrooms and onions. Stir in the cheese.

6. Line a loaf tin with greaseproof paper. Spoon in the mixture. Cover with foil. Put into a slow cooker, on top of an inverted saucer or side plate. Add enough boiling water to come half way up the tin.  Cook on high for 2 hours. The loaf should be firm to touch.

7. Take out if slow cooker and cool for a while then remove from tin and remove greaseproof paper. Put on a plate and put in fridge until needed.

Lunchtime review of Great-E-Punjab Fort Aguda Road Calangute Goa

Great-E-Punjab is a recently opened restaurant, near Jambhleshwar Temple, Fort Aguda Road Calangute. Menu offers veg, non veg, Punjab, South Indian, tandoori and seafood. Service was okay, staff seemed pleasant and surroundings, clean and tidy.

What we ordered

Veg Kofta Masala, Mixed Veg Masala and Veg Biryani.

Veg Kofta Masala-Rupees 170/£1:94/€2.19/₽155.20/$2.40 2 medium sized koftas

lightly browned on the outside, but oh my! So light and fluffy on the inside, they just melted in your mouth. Then the gravy sauce. Tiny shards of garlic that just gave an extra something to the masala gravy.

Mixed Veg Masala- Rupees 170/£1:94/€2.19/₽155.20/$2.40 Plenty of vegetables and paneer in a medium, spicy gravy.

Veg Biryani- Rupees 120/£1:37/€1.54/₽109.55/$1.69 more often than not, restaurants use cheap rice, that personally I find to stodgy and sticky for my palate. This was not the case today due to basmati rice being used for a lighter taste. I loved the addition of star anise and cinnamon sticks. Something I always add to my own biryani when cooking at home.

TOTAL SCORES

Staff and ambience: 2.5/5

Food: 5/5  4/5  4/5

Overall score 3:9 Red Hot Chilies Certainly worth a revisit.

My Easy Homemade Soda Bread.

There is nothing I love more than freshly baked, homemade bread. But making your own bread can be time consuming. That’s why most days I make soda bread. It’s easy to make, quick and darn right yummy.

For special occasions, I add dried fruit and or nuts. Mixed herbs and/ or, sundried tomatoes and olives.

If you want the bread to be dairy free, you can substitute the milk with soy or almond milk.

Easy Homemade Soda Bread

Makes 1 loaf

350g plain flour      1 teaspoon salt      1 teaspoon baking

Soda (bicarbonate of soda)      300 ml milk     

1       tablespoon lemon juice or apple cider vinegar

1.     Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Dust a baking tray with a little plain flour.

2.     Put the measured milk into a bowl or cup and then add the lemon juice or vinegar and stir into the milk to make it curdle.

3.     In a mixing bowl, mix all the dry ingredients together thoroughly. Add the soured milk, and stir to combine.

4.     Keep stirring until the ingredients come together as a dough, then knead together to form a ball.

5.     Place the ball of dough on the baking tray and cut a deep cross in the centre. This helps the centre of the bread to cook properly.

6.     Cook for around 30 minutes until golden brown. Tapping the bottom, you should hear a hollow sound, this means the bread is cooked.

Jo's Poached Chicken Breast with Okra and Tomato Stew Served with Homemade Chapatis

JO’S Poached Chicken Breast with Okra and Tomato Stew Served with Homemade Chapatis

Serves 2

This is a great, healthy mid-week meal, and great favourite in the Rawson house.

Poached chicken breast, smothered in a medium spicy, tomato and coconut gravy. Served with homemade Chapatis to mop up that beautiful gravy

1.     Cook two chicken breast in water, in a slow cooker for 3 hours on low.

2.     Forty minutes before chicken is ready, make the Chapatis as they need to rest. (see recipe at the end)

3.     While proving make the okra and tomato stew as follows:                   

Okra and Tomato Stew

1tsp olive oil      1/2Tsp black mustard seeds      1/2Tsp cumin seeds

1 onion thinly sliced      1 green chilli deseeded and finely chopped      1Tsp garlic and ginger paste      200g chopped okra      good pinch of salt         1/4Tsp Turmeric powder      3Tsp coriander powder     

1/4-1/2Tsp Kashmiri paprika      250g chopped fresh tomatoes      1/2Tbsp tomato puree      Another good pinch of salt      ¼ Cup water    2Tbsp coconut milk powder     1/2 cup of water

                 

1.     Heat the oil over a medium heat. When the oil is hot, add the mustard and cumin seeds until they start to pop.

2.     Add the onion, chilli, garlic and ginger paste. (Take care when adding the paste, sometimes it spits back.) Fry until the onions are translucent.

3.     Add the okra and a pinch of salt. Cook for 10 minutes, stirring occasionally checking that the heat is not too high. You can now start rolling out your Chapatis.

4.     Add the spices, tomatoes, salt and water and stir gently. Then add the coconut powder and remaining water. Stir gently, cover and cook for another 5 minutes.  Or until the tomatoes are soft and sauce thickened. Cook the Chapatis.

5.     Take the chicken out of the slow cooker, place on plate and smother with the okra and tomato. Serve with my homemade Chapatis.  

Homemade Chapatis  

Serves 2

125g plain flour      1/2Tsp salt      100ml water      oil for greasing

1.     Place the flour and salt in a bowl and make a well in the centre. Gradually add the water. A little at a time, and mix to form a soft supple dough.

2.     Knead the dough on a lightly floured work surface for 10 minutes and then cover the dough and leave in a cool place for 30 minutes.

3.     Knead again and then divide into four pieces.

4.     Roll out each piece of dough, with a Rolling pin on a lightly floured work surface. You want them reasonably thin, otherwise they will not puff up.

5.     Grease a heavy based frying pan (or griddle) with a little oil over a moderate heat. Add one chapati at a time, pressing down firmly with a fish slice. You will see the dough start to blister and puff up. Turn and repeat on the other side. Place inside a clean tea towel to keep warm and soft. Repeat with all the other pieces of dough.

IF YOU WANT TO BE NAUGHTY! THEN BRUSH EACH CHAPATI WITH MELTED BUTTER/ OR GARLIC BUTTER, BEFORE SERVING.   

    

Jo’s Homemade Tandoori Chicken

If you have been reading my restaurant reviews, then you know MR R is a big Tandoori chicken fan.

As it is monsoon here in Goa, his favourite restaurant, for what he claims the best tandoori @ Ryan’z Bar, Candolim, Goa, has closed for a while, why the boys take a well-earned break. Consequently he is craving a tandoori fix.

Therefore, today I pulled out my homemade recipe and he was one happy little bunny.

Jo’s Homemade Tandoori Chicken.

Serves 2

GET WHAT YOU NEED

2 boneless and skinless chicken breasts

1 Tbsp. lemon juice

FOR THE MARINADE

3 cloves     

1 Tsp coriander seeds      

1 Tsp cumin seeds      

Seeds from 3 cardamom pods      

1 small onion     

¼ Tsp ginger & garlic paste         

 ¾ Tsp turmeric     

 ½ green chilli seeded      

½ Tsp Garam Masala      

 1 Tsp Kashmiri paprika       

salt & pepper   4 Tbsp. plain yoghurt

NOW MARINATE!

1.     Firstly, score each breast, several times with a sharp knife.

2.     Put the chicken into a freezer/food bag, add the lemon juice. Seal the bag and shake well, so all of the chicken is coated in the juice.

3.     Put the bag into a bowl, and pop into the fridge for 1/2hr.

While you are waiting, now make the spice mix.

1.     Roughly chop onion and put into a processor/grinder with the all the spices, ginger & garlic paste, green chilli, salt and pepper. Blitz for a little while then add the yoghurt. Grind until smooth.

2.     When the ½ hr is up, tip the spiced yoghurt into the bag with the chicken. Seal and shake well.

3.     Put bag back into bowl and into the fridge for a few hours min (You can even leave it in the fridge for 24 hours, if you want to prepare it the day before.)

Why do I keep stressing, about putting the bag back in the bowl? Cross contamination of raw chicken is dangerous.

A.    This means never use anything that has come into contact with raw chicken on cooked foods without washing them thoroughly first. This includes your hands, chopping boards, knives, kitchen cloths, dishes and plates, barbecue tongs, basting brush. 

B.    Never wash chicken. Water or spray-back from the tap is one of the easiest ways of spreading the bacteria.

C.     Cover raw chicken well and store it on the bottom shelf of the fridge to lower the risk of any raw juices potentially dripping on other items in your fridge.

D.    Use an antibacterial sanitiser on any kitchen surface or fridge space that happens to come into contact with raw chicken.

                     Better to be safe than sorry!

NOW COOK

1.     Preheat oven, 200/400/gas 6

2.     Transfer the marinated chicken to a roasting tin, or oven proof dish. Make sure you get all that marinate out of the bag.

3.     Cook for 25-30 minutes. However check the chicken is cooked right through first.

4.      Preheat the grill and place the chicken still in the tin or dish and grill until crispy.

5.     Serve with a cucumber Rita and salad.  You can also serve on a bed of rice or noodles.  Chips, and/or Indian bread.

For the Rita, you can make as much as you want. It’s just yoghurt and shredded cucumber.  I tend to use 6 Tbsps. yoghurt and ½ a shredded cucumber for 2.

Salad: I prefer to shred: cabbage, white radish, carrot, cucumber, beetroot and chopped spring onions mixed together with apple cider vinegar, salt and pepper.