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 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 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. 

Lunchtime review Krishna’s Café - Panjim Goa

I was contacted by Krishna’s Café via Instagram, to sample their Famous Mumbai’s Amul Pav- Bhaji.

On this recommendation, Mr and I scheduled a visit during our shopping trip to Panjim, on Monday.

First Impression

A bit of a Subway vibe going on, with the light wood tables, steel chairs and colourful murals. Downstairs are a four tables, with more seating upstairs. Both areas were clean, tidy and well maintained.

The menu is small, but offering a good selection of snacks, sandwiches, thali, Bhaji, Mocktails, juices, ice cream and hot beverages.

All the staff, very pleasant and attentive.

There is also a toilet and hand wash area upstairs, again clean and looked after.

What We Ordered

Mr R and I decided to share two meals. Krishna’s Veg Thali and as recommended, Mumbai’s Amul Pav-Bhaji.

Mumbai’s Amul Pav-Bhaji Rupees 80/£0.93 /€1.04 /$ 1.16  

A Pav-Bhaji began a fast food lunch for Mumbai’s mill workers in the Mid-eighteen hundreds. Now served in restaurants and street carts around India and aboard.

There are many variations of Pav -Bhaji, but it is essentially a spiced mixture of mashed vegetables in a thick gravy and served hot with a soft white bread roll.

If you worry about your cholesterol, then I suggest to choose the plain Pav-Bhaji. This dish is seriously a butter overdose. A warm bread roll soaked in butter. As I type I can almost feel it dribbling down my chin. The bhaji itself, was very tasty. Not spicy just pure indulgence of a buttery decadence. Combing the accompaniment of chopped onion, really enhanced the flavour for me. 5/5

Full Veg Thali Rupees 110/£1.28/€1.43 /$1.60  

Thali is actually the name of the metal plate it is served on. The idea of this dish is, it combines all the six flavours for a balanced meal. Sweet, salt, bitter, sour, astringent and spicy.

This dish, rocked my world. Three Sabzi (vegetable curries and pickle)

The paneer (Firm cottage cheese) and mutter (pea) was awesome. A good portion of paneer and peas, in a superb, thick gravy.  Pepper sabzi was scrummy.

Two potato fritters, in a light batter. Just right for dipping!

A good size portion of rice, 2 chapatti, 2 poppadum’s and yoghurt. The sweet custard and fruit was very good.

On a negative point the dal was wishy, washy. In fact it wasn’t nice at all, and skimpy salad. Nevertheless because I loved everything else, the flavours and value for money, I am still going to give the thali 5/5

THE SCORES:

FIRST IMPRESSIONS 4/5  STAFF  (I give this only because, in the downstairs eating area was an electric fly catcher on the floor. It put me off a little hearing it cissing. Although I noticed it had been removed as we were leaving. )

SERVICE 5/5

HYGIENE 4/5  (Again the fly catcher. )

FOOD 5/5 5/5   

     OVERALL SCORE 4.6 Red Hot chillies 

Would I go again? Oh yes, will certainly be back. Great food, good service and my favourite- value for money.

Thank you Krishna’s Café for inviting us.

Krishna’s café

18^th June Road Panjim

Next to HDFC Bank, opp Yes Bank

https://krishnas-cafe.business.site/

Instagram @Kirshnascafe.panjim

MOREISH MONSOON TREATS- Jo’s Cumin and Coriander Cheese Scones.

I was actually going to make a batch of herb scones for tea today, when I realised I’d forgotten to buy mixed herbs. It was then inspiration struck. At Christmas I bought some cumin biscuits to accompany the other crackers for my cheese board. The combination worked well, so I thought what the heck, let’s try it. The addition of the fresh coriander, came while I was weighing out my ingredients.

Jo’s Cumin, Coriander and Cheese Scones

Makes 8

Get what you need

225g plain flour      ½ tsp bicarbonate of soda      ½ tsp salt      40g margarine      2tsp cumin seeds      2 tbsp fresh chopped coriander      75g grated cheese      150ml milk      ½ tsp lemon juice      1tbsp tomato puree      milk for brushing

NOW COOK!

1.     Preheat oven to 200 C/gas 6/400 F

2.     Put the flour, bicarbonate of soda and salt in a bowl, and rub in the margarine until it resembles breadcrumbs.

3.     Mix in the cumin seeds and fresh coriander, and half the cheese.

4.     In a jug or bowl, combine the milk, lemon juice and tomato puree.

5.     Pour over the flour mixture and mix to form a firm dough.

6.     Roll out to approx. 2cm thickness, and with a 5cm pastry cutter cut out round in the dough. Repeat with left over dough.

7.     Place scones on a baking sheet, lightly brush with milk, and sprinkle remaining cheese over the top of each.

8.     Bake for 20 minutes, or until well risen and springy.

I served these with peppery cream cheese and a sprinkling of dried chilli flakes.