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.

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.

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 Coriander Chicken with Cumin and Cardamom Bread Sauce

We customarily have Coriander Chicken for our Christmas Day dinner. However, every so often it makes a welcome change for Sunday dinner. Chicken legs, in a coconut gravy, with lots of fresh coriander and fresh green chillies. Yummy. This Sunday, I tested out a new idea, bread sauce infused with cumin and coriander. Winner, winner to my chicken dinner!

Chicken from Azavedo Farms Candolim Goa Opp Candolim veg market.

Because Azavedo  Farms chicken breasts are so big, there was enough on each leg for Mr R and I to have cold chicken and bread sauce cobs for tea. Spreading the bottom of the cob with horseradish sauce, then spread on the cold bread sauce. Top with chicken and then spread the top of the cob with cranberry sauce. Mummmmm….

Coriander Chicken Serves 2

(Remember just double the amounts for 4)

1 ½ tbsp. sunflower or Vegetable oil       2 large chicken legs      20g fresh coriander leaves

 1-1 ½ large fresh green chillies, deseeded and chopped      1 large onion thinly sliced

3 cloves of garlic chopped      1 tsp turmeric      3/4tsp ground cumin      ¾ tsp ground

 coriander    75ml chicken stock (This can be boiling water with a stock chicken stock

 cube)      150ml coconut milk      1/2tsp salt      Fresh coriander to garnish.

1.       Heat 1 tbsp. of the oil in a frying pan and brown the chicken legs on both sides. While the chicken legs are browning, place the coriander and the green chillies into a processor or blender and blitz until it makes a paste.   Remove chicken and put into slow cooker.  In the same pan, heat the remaining oil and fry the onions over a medium heat until they are soft but not brown.

2.       Stir in the garlic, turmeric, cumin and coriander, stirring for 2-3 mins.  Reduce the heat to very low and add the coriander paste, stirring constantly for 1-2 minutes.

3.       Add the stock, coconut milk and salt and bring to the boil. Then pour over the chicken legs.

4.       Cover the slow cooker and cook on low for 4 1/2 – 5 hours. Or until the juices of run clear when skewered.

5.       Transfer to plate, cover with a little of the gravy sauce and sprinkle with coriander. Put the remaining gravy sauce into a gravy boat.

NOTE IF YOU WANT YOU CAN DO THIS ON THE OVEN TOP IN A HEAVY BASED PAN. FOLLOW THE INSTRUCTIONS, INSTEAD OF PUTTING CHCIKEN IN SLOW COOKER ON STEP 1 JUST LEAVE TO ONE SIDE. CARRY ON UNTIL STEP 4 AND INSTEAD, ADD THE CHCIKEN, COVER AND SIMMER FOR 50 MINS.  CAREFULLY TURNING THE CHCIKEN OCASSIONALLY.  

Cumin, cardamom Bread sauce. Serves 2

1 large onion peeled      4 cloves      1 bay leaf      3 peppercorns     3 cardamom pods      

2 tsp cumin seeds       ½ pint milk      2 slices medium sliced bread broken up into bits

     20g butter       salt and freshly ground pepper

1.       Stud the onion with the cloves then place into a milk saucepan with, bay leaf, peppercorns, cardamom pods and cumin. Bring to the boil then remove the pan. Leave on the side for 5-10 minutes longer if you wish a more intense flavour.

2.       Remove the onion, bay leaf, peppercorns and cardamom pods. Mix in the bread bits.

3.       Return the pan to the heat and cook gently stirring so the bread is absorbed into the milk and it becomes quite thick. But don’t let it stick to the bottom of the pan.

4.       Remove from the heat and stir in the butter and then season to taste.   

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.