Portuguese Fish Stew

Name: Portuguese Fish Stew - Video
Cuisine: Portugese
Ingredients: 4 tbsp olive oil; 2 leaves bay; 2 leaves or 3 sprigs of thyme; 2 garlic cloves (finely chopped); 1 onion (chopped); 1 green pepper (chopped); 1 green chilli (sliced); 1 fish stock cube; 400 g new potatoes (sliced); 120 g chorizo (sliced); 400 g tin of chopped tomatoes; 200 ml white wine; 200 ml water; 1 tsp fresh ground pepper; 500 g mixed fish (cut into chunks); 500 g clams; 1 small bunch coriander (chopped)

Portuguese Fish Stew - Video

This Portuguese fish stew is normally made in a cataplana which is a Moorish designed copper domed dish. I have made mine in a thermal cooker which like the cataplana keeps the flavours in so they develop their intensity while cooking. The Western Algarve style cooking includes potatoes, firm white seasonal fish, seafood, peppers and a hint of chili. Once served from the thermal cooker all that is needed is a spoon and some crusty bread to mop round the bowl.

Course

Fish, Main Dish

Cuisine

Portugese

Servings

Ingredients

4 tbsp olive oil
2 leaves bay
2 leaves or 3 sprigs of thyme
2 garlic cloves finely chopped
1 onion chopped
1 green pepper chopped
1 green chilli sliced
1 fish stock cube
400 g new potatoes sliced
120 g chorizo sliced
400 g tin of chopped tomatoes
200 ml white wine
200 ml water
1 tsp fresh ground pepper
500 g mixed fish cut into chunks
500 g clams
1 small bunch coriander chopped

Course

Fish, Main Dish

Cuisine

Portugese

Servings

Ingredients

4 tbsp olive oil
2 leaves bay
2 leaves or 3 sprigs of thyme
2 garlic cloves finely chopped
1 onion chopped
1 green pepper chopped
1 green chilli sliced
1 fish stock cube
400 g new potatoes sliced
120 g chorizo sliced
400 g tin of chopped tomatoes
200 ml white wine
200 ml water
1 tsp fresh ground pepper
500 g mixed fish cut into chunks
500 g clams
1 small bunch coriander chopped

Instructions

In the inner pot, add the olive oil and thyme. Cook on a low heat a couple of minutes to release the flavours of the herbs.
Add the garlic and cook gently for 1 minute making sure that it doesn't start to burn.
Add the onion, green pepper, green chilli and stock cube. Cook gently until the onions soften.
Turn up the heat slightly and add the potatoes, chorizo, tomatoes, wine and water.
Grind in some pepper and bring to the boil stirring occasionally.
Once boiling turn down the heat and simmer for 5 minutes.
Add the fish and clams. Bring back to the boil.
Turn down the heat and simmer for 1 minute before putting the inner pot into the vacuum-insulated outer Thermal container. Shut the lid and leave to cook for a 2 hours.
Before serving check the seasoning and adjust if necessary.
Spinkle with chopped coriander and serve with crusty bread.

Share this Recipe

A Bowl Full of Game Stew

At this time of the year you can't beat a hearty stew. This simple mixed game stew is just the thing to eat with your friends on a cold autumn evening. I like to serve with some crusty bread to mop up the rick gravy this stew makes after the long slow thermal cooking. Happy thermal cooking, Mr D

Course

Game, Main Dish

Cuisine

Servings

Ingredients

50 g butter
100 g chorizo cut into 1 cm cubes
500 g mixed game
3 carrots chopped into chunks
500 g small potatoes halved
8 shallots peeled
1 bottle red wine
2 tbsp redcurrant jelly
2 tbsp beef gravy granules this is used instead of stock and will help thicken the sauce
vegetables of your choice

Course

Game, Main Dish

Cuisine

Servings

Ingredients

50 g butter
100 g chorizo cut into 1 cm cubes
500 g mixed game
3 carrots chopped into chunks
500 g small potatoes halved
8 shallots peeled
1 bottle red wine
2 tbsp redcurrant jelly
2 tbsp beef gravy granules this is used instead of stock and will help thicken the sauce
vegetables of your choice

Instructions

In the inner pot, add the butter and the chorizo. Cook on a medium heat for a five minutes, stirring occasionally.
Turn up the heat and add the game in batches until sealed all over. Remove each batch when sealed with a slotted spoon and set aside.
Once all the meat has been sealed add it all back into the inner pot.
Add all the other ingredients and bring to the boil stirring occasionally.
Skim any impurities from the surface and turn down to a simmer.
Simmer for 5 minutes with the lid on.
Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 3 hours.
Before serving check the seasoning and add salt and pepper if necessary.
Serve with vegetables of your choice.

Share this Recipe

A Golden Saffron Chicken Curry

This dish is based on a recipe from one of my favourite cookbooks "curry, curry curry" by Ranjit Rai. I have made a few alterations and added the potatoes. In his book Ranjit Rai says that he is not sure if the dish came from Spain or went to Spain but no matter, if you like saffron this is certainly one try.

Course

Chicken, Main Dish

Cuisine

Indian

Servings

Ingredients

1.6 kg chicken jointed
75 ml cooking oil
20 g saffron
35 ml warm milk
300 ml coconut milk
165 g yogurt
2 onions. roughly chopped
1 tsp ½turmeric
3 cm fresh ginger peeled and roughly chopped
1 tsp salt
20 g blanched almonds
1 tsp chili powder
250 g small potatoes halved

Course

Chicken, Main Dish

Cuisine

Indian

Servings

Ingredients

1.6 kg chicken jointed
75 ml cooking oil
20 g saffron
35 ml warm milk
300 ml coconut milk
165 g yogurt
2 onions. roughly chopped
1 tsp ½turmeric
3 cm fresh ginger peeled and roughly chopped
1 tsp salt
20 g blanched almonds
1 tsp chili powder
250 g small potatoes halved

Instructions

Add the saffron to the warm milk and set aside.
Put the coconut milk, yogurt, chopped onions, turmeric, ginger, salt, almonds and chili powder in a blender and liquidize.
Heat the oil in the inner pot and add the chicken pieces in batches. Fry until they are light brown.
Add the contents of the liquidizer to the chicken in the inner pot and bring to the boil stirring occasionally.
Turn down the heat, pour over the saffron and milk. Simmer for 5 minutes with the lid on.
Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
Cooking the rice in the top pot.
Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
Put the lid on the top pot and shut the lid of the outer container.
Leave to thermal cook without power for a minimum of 2 hours.
Serve with nan bread. You can also add a vegetable curry on the side.

Share this Recipe

Savory Fish Crumble with New Potatoes

The savory crumble mixture in this recipe can be used on anything that would normally have a potato topping. The important thing with the crumble is not to over work it or it will become a gooey mass rather than like breadcrumbs. You should find that 2.4L of water will just creep up the side of the top pot by about 1 cm when in place. You may need to adjust the amount slightly especially if you are not using a Mr D's Thermal Cooker.

Course

Fish

Cuisine

Servings

Ingredients

75 g flour
75 g rolled grains (oats wheat, barley rice flakes)
1 tsp mixed herbs
60 g grated Parmesan
45 ml oil (olive rapeseed or hemp oil)
White sauce and fish:
425 ml cold milk
20 g plain flour
40 g butter
400 g mixed fish or seafood (mussels prawns, squid etc.)
salt & pepper

Course

Fish

Cuisine

Servings

Ingredients

75 g flour
75 g rolled grains (oats wheat, barley rice flakes)
1 tsp mixed herbs
60 g grated Parmesan
45 ml oil (olive rapeseed or hemp oil)
White sauce and fish:
425 ml cold milk
20 g plain flour
40 g butter
400 g mixed fish or seafood (mussels prawns, squid etc.)
salt & pepper

Instructions

Combine the crumble ingredients into a bowl. Mix well by rubbing until the mixture resembles breadcrumbs.
Place to one side for later.
Add 2.4L of water (ideally boiling) to the inner pot and bring to the boil with the lid on.
Once boiling place the inner pot into the outer insulated container and shut the lid.
Add the cold milk, plain flour, butter, herbs and Parmesan to the top pot.
Gradually bring to the boil stirring continuously until it thickens.
Turn down the heat and simmer for 5 minutes stirring occasionally.
Check the seasoning and adjust with salt and pepper if necessary.
Add the fish to the white sauce and heat for a few minutes stirring occasionally until you see the odd bubble coming from the white sauce.
Sprinkle over the savory crumble mixture and place the lid on the top pot.
Remove the inner pot and bring back to the boil.
Once boiling place the top pot into the inner pot and turn the heat down to a simmer.
Simmer for 3 minutes and then place the inner pot and top pot into the outer insulated container.
Shut the lid and thermal cook without power for a minimum of 2 hours.
Serve with salad or fresh vegetables and crusty bread.

Share this Recipe

Filipinos Favourite Chicken Adobo

The first time I tried chicken adobo was when some Filipino friends in Abu Dhabi made it for me. I then went on to learn that there is no defined recipe as every mum in the Philippines seem to have their own version. The basics of garlic, soy, and vinegar stay the same but the balance of these ingredients are altered to suit each person who makes it. There are even one or two who add coconut milk to the dish but as far as I can see this is not acceptable to many.

Course

Chicken, Main Dish

Cuisine

Filipino

Servings

Ingredients

1 kg chicken pieces thighs and legs
250 ml rice vinegar
125 ml light soy sauce
75 ml dark soy sauce
75 ml of Sprite
4-6 garlic cloves peeled and crushed
3 leaves bay
2 Birdseye chilies two left whole 1 chopped
1 tsp freshly ground black pepper

Course

Chicken, Main Dish

Cuisine

Filipino

Servings

Ingredients

1 kg chicken pieces thighs and legs
250 ml rice vinegar
125 ml light soy sauce
75 ml dark soy sauce
75 ml of Sprite
4-6 garlic cloves peeled and crushed
3 leaves bay
2 Birdseye chilies two left whole 1 chopped
1 tsp freshly ground black pepper

Instructions

Put some cold water (to cool it down) in the insulated outer container and shut the lid and leave to stand in a cool place for about 15 minutes.
Wash the chicken pieces well and put the in the inner pot.
Add the rest of the ingredients and mix well.
Put on the lid.
After removing the water from the outer container put the inner pot in and shut the lid. Keep in a cool place for a minimum of 2 hours.
When ready to cook the adobo, remove the inner pot and leave the lid of the outer container open so that it can warm up as you are going to use it next for cooking.
Bring to the inner pot to the boil.
Once boiling skim off any impurities that have formed on the surface and then turn the heat down to a simmer.
Simmer for 5 minutes with the lid on before placing the inner pot into the outer insulated container. If the outer container still feels cold, warm it with a little warm water (not boiling) before putting the inner pot in.
Shut the lid and leave to thermal cook without power for a minimum of 3 hours.
Serve with rice which you can cook at the same time as the adobo in a top pot if you have one.
NOTE: you can marinate the adobo in the fridge prior to cooking if you prefer.

Share this Recipe