Sole Meunière - Pan Fried Mahi Mahi Fillet with Brown Butter and Lemon Sauce

I did this as part of my French Food Week in November 2016. Found this is BBC Food taken from The Little Paris Kitchen: Cooking with Rachel Khoo. The recipe calls for Lemon Sole, which is neither a sole nor has a lemon flavour but actually a flounder. I used Mahi Mahi fillet as Lemon Sole is not available in the Indian market.

Recipe at https://www.bbc.co.uk/food/recipes/fish_with_lemon_and_80186

Serves - 2

Ingredients

• 2 x 150 g fillets of Mahi Mahi, skin removed
• 3 tbsp plain flour
• ½ tsp salt
• 2 pinches freshly ground black pepper
• 1 ½ tbsp sunflower oil
• 45g butter, cut into cubes
• ½ lemon, juice only
• 1 tbsp chopped flat leaf parsley
• 1 tbsp small capers (optional), I did not use them

Preparation      

• Check the fish for small bones and use tweezers to pull out any that you find. 
• Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess. 
• Heat the oil in a large skillet over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 3-4 minutes on one side (if the fish is about 1 inch or 1-2 minutes if it is less thick) until golden-brown, then turn the fillets over and cook for a further 3-4 minutes until the second side is golden-brown. 
• When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm. 
• Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice. 
• Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately.

Sole au Vin Blanc - Sea Bass Fillet with Prawn, Mussels and Mushroom

I found this recipe in SAVEUR - a gourmet wine, food and travel magazine at saveur.com for my French Food Week in November 2016. The magazine had aadpted this shellfish-sauced dish from artist Henri de Toulouse-Lautrec's The Art of Cuisine. The original dish was made from Dover Sole, but as any fish fillet can be used, I used Sea Bass and it turned out delicious! I had never seen mussels in the Indian market but for the first time, I was able to get them in Chennai and I was so excited to make this dish! The recipe can be found at 

https://www.saveur.com/article/recipes/sole-au-vin-blanc-sole-with-mushrooms-and-shellfish/

Serves - 2

Ingredients

• 8 tbsp unsalted butter
• 3 tbsp bread crumbs
• 1 tbsp minced parsley
• 2 (175 g) skinless fillets (I used Sea bass)
• Salt and freshly ground black pepper, to taste
• 4 oz. white button mushrooms, sliced
• ¼ cup dry white wine
• 175 g small shrimp, peeled and deveined, tails removed
• 8 mussels, scrubbed

Preparation

• Melt 1 tbsp butter in a 12″ skillet over medium heat; cook bread crumbs until golden, 1–2 minutes. Transfer to a bowl; stir in parsley. 
• Add 3 tbsp. butter to skillet; melt over medium-high heat. Season sole with salt and pepper; cook, flipping once, until cooked through, 4–6 minutes; transfer to 2 plates and keep warm.
• Add remaining butter and the mushrooms to skillet; cook until golden, 5–7 minutes. Add wine, shrimp, mussels, salt, and pepper; cook, covered, until shells open, 2–4 minutes. 
• Spoon mixture over sole; garnish with reserved bread crumb mixture.

Snapper Grenobloise - with Potato, Spinach, Croutons and Almonds

I came across this recipe at https://www.sbs.com.au/food/recipes/snapper-grenobloise for my French Food Week in November 2016. This traditional dish from Grenoble, a city in the French Alps cooks in less than 15 minutes and is that much simple and seductive!  

Serves - 4

Ingredients

• 4 x 150 g thick snapper fillets, skin on
• Salt and pepper to taste
• 250 ml fish stock
• 2 large potatoes, peeled and cut into thick slices
• 1cinnamon stick
• 1star anise
• 2 tbsp olive oil
• 2 bunches young spinach, trimmed (I used regular spinach)
• 1 tbsp butter
• 12 French croutons (See Note 1 below)
• 2 tbsp slivered almonds
• 2 tsp capers
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp semi-dried tomato (See Note 2 below)

Preparation

• Score the snapper fillets with a couple of shallow cuts on the flesh side and season the flesh with salt and pepper.
• Bring the fish stock to a simmer and add the potatoes, cinnamon and star anise. Cover and cook until just soft then set aside.
• Heat 1 tbsp of olive oil in a frying pan and fry the snapper skin-side down until crispy, for approximately 3–4 minutes. Turn the fish over, turn the heat down to low and cook for another 5 minutes. Remove from the pan.
• Add the remaining oil to the pan and quickly wilt the spinach, adding salt and a dash of fish stock from the potatoes. Remove from the pan.
• Add the butter to the pan along with the remaining ingredients and 1 tablespoon of the fish stock. Warm briefly, seasoning to taste.
• Place slices of potato in the middle of each plate followed by the spinach and then the fish. Top with the ingredients from the frying pan.

Note 1

Homemade French Croutons

Ingredients

• 4 slices bread of choice, cut into ¼ to ½ inch slices 
• Olive oil and / or butter to brush

Preparation

• Preheat oven to 375°F.
• Brush olive oil and / or butter on the bread slices. Sprinkle with salt and toss to coat.
• Place them in a tray and bake for 5 minutes. Remove and turn over. Bake for another 5 minutes.
• Fresh, homemade croutons are ready!

Note 2

Homemade Semi-dried Tomatoes

Ingredients

• 250 g cherry tomatoes or small regular tomatoes, halved
• 1 garlice clove, sliced
• ¼ tsp dried basil leaves
• ¼ tsp dried oregano leaves
• Olive oil

Preparation

• Preheat oven to 325°F
• Place the halved tomatoes cut side up on a baking tray.
• Season with salt and pepper.
• Sprinkle with garlic, basil, oregano.
• Bake for 1 hour 30 minutes or until tomatoes have collapsed. Cool and store in a clean and dry airtight jar and refigerate.

Lamb Navarin - Lamb Stew with Carrot, Turnip and Potato

This was also part of my French Food Week in November 2016 and the recipe is from saveur.com. The magazine had based this version on a recipe used in courses at The International Culinary Center, New York. The dish can be enjoyed as a whole meal with toasted bread or it can be enjoyed as a serving over rice.

https://www.saveur.com/article/Recipes/Lamb-Navarin/

Serves 4

Ingredients

• 2 tbsp. canola oil
• 675 g trimmed lamb shoulder, cut into 1" cubes
• Salt and freshly ground black pepper, to taste
• 5 medium carrots (1 chopped, 4 peeled and cut into 2" pieces)
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 2 tbsp. flour
• 1 tbsp. tomato paste
• 4 medium turnips, peeled and cut into 2" pieces
• 4 medium potatoes, peeled and cut into 2" pieces
• 3 tbsp. unsalted butter
• 2 tsp. sugar
• 12 pearl onions, peeled
•  ½ cup fresh or frozen peas
• Finely chopped parsley, for garnish

Preparation

• Heat oven to 350°. (I did not do this as I used a pressure cooker). Heat oil in a saucepan over medium-high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, turning once, until browned, 8–10 minutes. Transfer lamb to a plate; set aside. Add the chopped carrot and onions and cook, stirring occasionally, until vegetables are soft and brown, about 10 minutes. Add garlic, flour, and tomato paste and cook, stirring often, until tomato paste begins to brown, about 2 minutes. Stir in 6 cups water and reserved lamb. Cover, bring to a boil, and transfer to oven, cook until lamb is tender, about 50 minutes. (I transferred to a pressure cooker and cook about 5 whistles and 5 minutes simmer.)
• Using a slotted spoon, transfer lamb to a plate and cover with foil to keep warm. Set a sieve over a 4-qt. saucepan and strain cooking liquid. Discard solids. Bring liquid to a boil over medium-high heat, skimming surface occasionally; cook until reduced to 2 1⁄2 cups, about 25 minutes. Set liquid aside.
• Meanwhile, using a paring knife, trim each piece of remaining carrots, as well as the turnips and potatoes, into elegantly tapered football shapes. Set potatoes aside in a bowl of water. Heat a 12" skillet over medium-high heat and add carrots, butter, sugar, salt, and 1 cup water. Partially cover and cook for 10 minutes. Add turnips and pearl onions, partially cover, and continue cooking until liquid has evaporated and vegetables are tender, about 10 more minutes. Uncover and continue to cook, swirling skillet, until vegetables are golden brown, about 3 minutes. Add 2 tbsp. water, swirl skillet to glaze vegetables, and remove from heat; set aside and keep warm.
• Bring a saucepan of salted water to a boil. Add the reserved potatoes, reduce heat to medium-low, and simmer until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a bowl; set aside. 
• To serve, put the lamb, carrots, turnips, pearl onions, potatoes, and peas into the sauce and cook until hot, about 2 minutes. Divide the stew between bowls. Garnish with parsley.
• Serve over rice and enjoy or enjoy it as a whole meal with toasted bread!

Coq au Vin - Chicken in Wine Sauce

This was part of my French Food Week in November 2016 that I had tried from SAVEUR - a gourmet, wine, food and travel magazine at saveur.com. I believe this winey chicken braise with pearl onions and button mushrooms is the first French dish many outside France try. It surely is that simple and delicious too! 

https://www.saveur.com/article/Recipes/Classic-Coq-au-Vin/

Serves 4 - 6

Ingredients

• 4 cups red wine
• 1 large onion, halved and thinly sliced lengthwise
• 1 bouquet garni (12 sprigs thyme, 5 sprigs parsley, and 3 bay leaves tied together with kitchen twine)
• 2 tbsp. olive oil
• 275 g peeled pearl onions
• 325 g white button mushrooms, quartered
• 275 g bacon, cut into ½ " pieces
• 3 tbsp. unsalted butter
• 1 (1.5 kilo - 1.75 kilo) chicken, cut into 8 pieces
• 2 tbsp. flour
• 1 cup chicken stock
• Salt and freshly ground black pepper, to taste
• Finely chopped parsley leaves, to garnish

Preparation

• Combine wine, chicken, onion, and bouquet garni in a bowl; cover with plastic wrap, and let marinate in the refrigerator at least 4 hours or overnight. Drain chicken, onions, and bouquet garni, reserving wine, and set aside. Dry chicken thoroughly with paper towels.
• Heat oil in a stock pot over medium-high heat. Add pearl onions, and cook, stirring often, until lightly browned and tender, about 8 minutes. Using a slotted spoon, transfer to a bowl and set aside. Add mushrooms to pot, and cook, stirring, until they release all their moisture and brown lightly, about 8 minutes. Transfer to bowl with pearl onions; set aside. Add bacon to pot, and cook, stirring, until it renders its fat and is crisp, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain; set aside. Add 1 tbsp. butter to pot, and then season chicken with salt and pepper, and add to pot; cook, turning once, until browned on both sides, about 10 minutes. Transfer to a plate, and set aside. Add drained onions to pot, and cook, stirring, until soft, about 10 minutes. Add flour, and cook, stirring, until smooth, about 2 minutes. Stir in reserved wine and stock, and then return chicken to pot along with bouquet garni; bring to a boil. Reduce heat to medium-low, and cook, covered and stirring occasionally, until chicken is tender, about 15 minutes.
• Remove from heat, and stir in pearl onions and mushrooms. Divide among serving bowls, and garnish with rendered bacon and parsley.

Bourride – Fish Stew with Aïoli

I was looking for authentic French recipes for my French Food Week in Novemebr 2016 when I came upon this Marseille-Style Fish Stew with Aioli in SAVEUR - a gourmet, food, wine and travel magazine at www.saveur.com. This recipe had appeared in the March 2014 issue with the story, The City by the Sea. https://www.saveur.com/article/recipes/classic-french-fish-stew-with-aioli/

The recipe was pretty strightforward and simple and without doubt, yummy. It was quite a filling whole meal that we enjoyed for lunch.

Serves 6 to 8 as appetizer or 2 to 3 people as whole meal for lunch or dinner

Ingredients

For the Aïoli

• 2 tsp. fresh lemon juice
• 1 clove garlic, minced
• 1 egg yolk, at room temperature
• Salt, to taste
• 1 cup olive oil

For the Soup

• ½ cup olive oil
• 1 tsp. fennel seeds
• ¼  tsp. cayenne pepper (chilli powder)
• 2 cloves garlic, crushed
• 2 leeks, white parts only, roughly chopped
• 2 onions, roughly chopped
• 2 plum tomatoes, quartered
• 1 bay leaf
• 1 ½ cups dry white wine
• 4 cups seafood stock
• 900g skinless firm white fish (I used sea bass) pin bones removed
• 275 g medium shrimp, peeled and deveined, tails removed
• ½ tsp. saffron threads
• Salt and freshly ground black pepper, to taste
• 2 tbsp. minced parsley
• Toasted baguette, for serving (I used toasted bread)

Instructions

To make the aïoli: 

• Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside

To make the soup:

• Heat oil in a saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
• Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted bread.

Shrimp and Yuca Gratin Appetizer

Yuca also known as cassava is called tapioca in India though Tapioca ususally refers to the starch of cassava. I did this as part of my Brazilian Food Week in November 2016 but found time to post the recipe only now. I found this authentic recipe by a Brazilian Cynthia Presser at http://www.cynthiapresser.com/recipe-blog/appetizers-a-starters/109-shrimp-and-yuca-gratin-appetizer-escondidinho-de-camarao. This is apparently bar food in Brazil but it served as main course dinner for me. Turned out to be delicious and I loved it!

Serves 4

Ingredients

• 650 g yuca root, cut into small chunks
• ¼ cup milk
• ¼ cup butter, softened
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped or ½ tsp dried
• 12 oz large shrimp, cleaned and deveined, cut crosswise into 4 parts
• 2 tablespoons brandy or cognac (I used red wine)
• 2 large tomatoes, chopped
• 4 tablespoons catupiry or mascarpone cheese (I used cheddar cheese)
• 2 tablespoons fresh scallions, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons grated parmesan cheese

Shrimp and Yuca Gratin Appetizer - baked in individual dish

 

Preparation

• Place the yuca in a steamer and add enough water to the bottom. I steam it in the Pressure cooker for about 15 minutes or until cooked.
• Remove from heat and let it cool for 10 minutes. Transfer to a large bowl.
• Add the milk and butter and smash with the help of a potato masher until all ingredients are incorporated and smooth. Season with salt and set aside.
• In a medium skillet, heat the olive oil until shimmering. Add the onion and garlic and cook stirring for 3 minutes, or until the onion is translucent.
• Add the rosemary and shrimp and cook for about 2 minutes or until the shrimp starts to curl. Stir in the red wine and season with salt and pepper. Remove the shrimp from the skillet and set aside.
• To the same skillet, add the tomatoes and cook stirring occasionally until they are soft, about 5 minutes.
• Turn off the heat and return the shrimp to the skillet. Fold in the cream cheese, scallions, and parsley.
• Preheat the oven to 350˚F. Place the shrimp sauce on the bottom of 4 medium individual glass or any ovenproof dishes. Top them with the mashed yuca and sprinkle with parmesan cheese. Bake the individual dishes for about 10 to 15 minutes, or until the top is golden brown. Carefully remove from the oven and let stand for 5 minutes before serving.

Note

The original recipe calls for broiling the individual dishes for 3 to 4 minutes or until the top is golden brown. But as I have only a conventional microwave oven, I used the baking option instead and it turned just fine and yummy!

Brazilian Beef and Cheese Enchiladas

This recipe was part of my Brazilian Food Week in November 2016. Turned out to be very yummy after all the elaborate process involved! Found this at Olivia's Cuisine. 

Serves 2 to 3

Ingredients

For the tortillas:

• 1 large eggs
• 1 cup milk
• 1 cups flour
• 1/2 cube beef bouillon

For the filling:

• 1/2 lb ground beef
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 2 tbsp olive oil
• 1 small tomato, cubed
• 1/8 cup milk
• 1/2 tbsp flour
• 1/2 cup sliced green olives, chopped
• Chopped parsley to taste
• Salt and pepper to taste

For the sauce:

• 1 tbsp olive oil
• 2 cloves of garlic, minced
• 1 small onion, chopped
• 1 1/2 cups crushed tomatoes
• 1/2 cube beef bouillon
• Pinch of sugar if needed (I did not use it)
• Salt and pepper to taste

For the assembling:

• 1 cup shredded mozzarella
• Parmesan cheese to taste
• Chopped parsley to decorate

Preparation

To make the filling:

• In a large skillet, heat the olive oil over medium heat and sauté the garlic and onion until translucent.
• Add the ground beef and cook until the meat has browned, about 10 minutes.
• Add the tomato, the olives and season with salt and pepper. Cook for about 5 minutes.
• In a cup, mix the flour and the milk and add it to the skillet along with the chopped parsley.
• Let this mixture cook for 5 more minutes. Reserve.

To make the sauce:

• In a saucepan, heat the olive oil and sauté the onion and garlic until translucent.
• Add the crushed tomatoes and the beef bouillon and cook over medium/low heat for about 20 minutes. Season with salt and pepper and reserve. (Use sugar here if needed)

To make the tortillas:

• Put the milk, flour, beef bouillon and eggs in the blender and blend everything together until you have a very smooth batter, similar to pancake batter.
• In a medium skillet (sprayed with non stick spray), preheated over medium high heat, add a ladle of the batter and tilt the skillet so the batter coats the whole surface. Cook for 1 or 2 minutes and turn to cook the other side. Reserve the cooked tortillas. The batter makes 3 or 4 tortillas.

To assemble the enchiladas:

• Preheat oven to 375 degrees.
• Cover each tortilla with cheese and then add the filling to 1/4 of the disc. Roll the tortilla, forming an enchilada, and place it, seam side down, in a baking dish. Continue until you've used all the tortillas or filling.
• Pour the sauce over the enchiladas and grate the desired amount of Parmesan on top.
• Bring it to the oven for about 20 minutes or until the cheese has melted.

Garlic and Cilantro Soup with Poached Egg and Croutons

This Garlic and Cilantro Soup with Poached Eggs and Croutons is a diabetes-friendly version of a classic Portuguese-influenced Brazilian soup created by Brazilian chef Leticia Moreinos Schwartz as part of the American Diabetes Challenge. I found this at The Latin Kitchen, which had recreated this diabetes friendly version. Makes an excellent and filling dinner or even lunch! Recipe taken from My Rio de Janeiro: A Cookbook. 

Serves 4

Ingredients

• 2 cups whole wheat bread, cut into 1/2 inch cubes
• 2 tbsp extra virgin olive oil
• Freshly ground black pepper
• 1 tsp white wine vinegar
• 4 eggs
• 3 garlic cloves, finely minced
• 5 cups low-sodium chicken stock
• 2 to 3 cups packed fresh cilantro leaves (can be substituted with Parsley)

 

Preparation

• Preheat oven to 350˚F. Place the bread cubes in a bowl and drizzle 1 tablespoon of olive oil on top. Season with pepper and toss. Toast in the oven until it just begins to get crunchy, about 15 minutes, mixing once during baking time. Remove from oven and reserve.
• Prepare a bowl of iced water. Bring a pot of water to a simmer. Add the vinegar and mix well. Break each egg into a cup, and gently pour the egg from the bowl into the simmering water, coming as close as you can to the water. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for just a few minutes. Transfer to a plate lined with paper towels. Cover loosely with foil.
• In a pot, warm the remaining 1 tablespoon of olive oil and add the garlic; cook over low heat until it just starts to get golden and develops a fragrance, about 3 minutes. Add the chicken stock and stir slowly with a wooden spoon. Season with pepper. Add the cilantro leaves just when ready to serve.
• Distribute the cubed bread and egg among each soup bowl, ladle the soup on top and serve.

Canja (Brazilian Chicken and Rice Soup)

Found these authentic Brazilian recipes by Cynthia Presser by luck! This soup was the main course for my lunch during my Brazilian Food Week in November 2016! Pretty filling and very yummy! As suggested this could literally lift you up while you are sick or down with a bad cold, etc.! Recipe here: http://www.cynthiapresser.com/brazilian-recipes-south-american-cuisine/brazilian-main-courses/379-canja-brazilian-chicken-and-rice-soup

Serves 4 to 5

Ingredients

• 1 1/2 tbsp olive oil
• 1 small onion, finely chopped
• 1 to 2 medium carrots, peeled and cubed
• 1 1/2 cups chicken, cooked and finely shredded 
• Salt and pepper
• 6 cups water (I used the stock from cooking chicken)
• 1 1/2 cups cooked rice 
• 1/2 cup frozen or freshly cooked corn
• 2 tablespoons scallions, finely chopped

Preparation

• Set a pan or pressure pan over medium-high heat. Add the olive oil and allow to heat up. Add onions and carrots. Cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
• Add shredded chicken and stir. Season with salt and pepper.
• Add water or chicken stock and allow it to come to a light boil. Stir in rice. 
• If using pressure pan or cooker, you could pressure cook rice and continue to cook on low heat after releasing the pressure until the soup has thickened. 
• If not using pressure pan or cooker, reduce heat to low and partially cover pot once the water returns to a light boil. Simmer over low heat for 1 to 1 ½ hours, or until soup has thicken and the rice has nearly incorporated into broth.
• Remove from heat. Fold in corn and scallions, add more salt if needed. Cover with lid and let it seat 30 minutes off the heat.
• Serve warm, topped with freshly shredded Parmesan cheese (optional).

Coxinhas (Brazilian Chicken croquettes)

I came upon this recipe in Olivia's Cuisine for my Brazilian Food week in November 2017. It is a wonderfully delicious snack which can be used as main dish for dinner too and which it was for me! Recipe here: http://www.oliviascuisine.com/the-world-cup-gourmet-series-brazil-coxinhas-chicken-croquettes/

Makes: 30 

Ingredients

For the Filling

• 1.5 lbs chicken
• 2 medium onions, chopped
• 3 cloves of garlic, chopped
• 1 tbsp poultry seasoning (Recipe below)
• ½ cup chopped parsley
• 1 package of cream cheese (I used substitute - given below)
• 3 tbsp olive oil
• Salt and pepper to taste

For the Dough

• 1 large potato
• 2 1/2 cups chicken broth
• 1 cube of chicken bouillon
• 2 tbsp salted butter
• 2 1/2 cups all purpose flour
• Breadcrumbs
• Bowl of almost freezing water
• Vegetable oil for frying

Preparation

• Pressure cook the chicken and potato with 1 chicken cube. After pressure is released, drain and reserve 2 1/2 cups broth for the dough.
• Mash the potato and reserve.
• Shred the chicken in a food processor or blender and reserve.
• Add the broth to a pan with the mashed potato and butter. Bring to a boil and add the flour, little at a time, stirring constantly till it forms a dough. Turn off heat.
• Knead the dough while it is still warm until smooth.
• To make the filling, sauté the onions and garlic until translucent and the add the chicken, poultry seasoning and the parsley. Mix everything together and season with salt and pepper. Add the cream cheese and cook until the cream cheese is melted and everything is incorporated.
• To make the coxinhas, take a little piece of the dough and form a ping pong sized ball. Flatten it into a disc, hollowing up the middle for the filling. 
• Spoon a tablespoon of the filling into the middle of dough.
• Press the dough closed around the filling, shaping it like a teardrop.
• To coat the coxinhas with breadcrumbs, first wet one of your hands with cold water and pass it on the coxinha. Then, coat the coxinha with breadcrumbs. Set it aside in a baking sheet and continue to coat all the coxinhas.
• Heat oil in a saucepan and fry them in batches till they are golden brown.
• Place them on kitchen tissues and serve with hot sauce.

Note:

Recipe for Poultry Seasoning:

• 2 tsp ground sage
• 2 tsp ground thyme
• 1 tsp ground marjoram
• 3/4 tsp ground rosemary
• 1/2 tsp nutmeg
• 1/2 tsp finely ground black pepper
• Mix thoroughly and store in airtight container

Substitute for cream cheese:

Strain yoghurt overnight in cheesecloth and use as substitute for cream cheese.

Vatapa (Brazilian Fish and Shrimp Stew with Coconut Milk)

I was looking for authentic Brazilian recipes for my Brazilian Food Week in November 2016 and came upon this very easy and yummy recipe in The Latin Kitchen by Aaron Sanchez. This seems to be a popular street food in Brazil made with fish fillets, shrimp and coconut milk. Recipe here: http://thelatinkitchen.com/r/recipe/vatapa-brazilian-shrimp-and-fish-coconut-stew

Serves 4

Ingredients

• 1/2 cup dried shrimp
• 1/2 lb shrimp, (medium or large), shelled and deveined
• 1/4 lb sea bass fillet, cut into cubes
• 1 large onion, diced
• 4 green chilli, finely chopped
• 1/2 cup cashew nuts, finely chopped
• 1/2 cup almonds, blanched and finely chopped
• 2 cups coconut milk
• 1/2 cup fish stock
• 1/8 cup cilantro, chopped
• 1/8 cup olive oil, plus 1 tbsp 

Vatapa - Brazilian Fish and Shrimp Stew with Coconut Milk

Served with Brown Rice

Preparation

• Soak the dried shrimp in warm water for 10 minutes. Drain and puree in blender to a fine paste. Set aside.
• Heat olive oil in a pan and sauté the onions, garlic, green chilli, cashews, almonds and dried shrimp paste for 10 minutes. Add the fish stock and coconut milk and simmer for 5 minutes.
• Add the sea bass cubes and poach it in the sauce for about 12 minutes or until the fish becomes flaky.
• Add the shrimp and cilantro and cook for another 4 minutes or until shrimp is cooked.
• Drizzle with one tbsp olive oil and switch off. Serve hot with white or brown rice.

Greek Pastichio (Pastitsio)

I wanted to do an authentic, traditional Pastitsio for my Greek Food week in October 2016. I was looking at a flood of recipes and was not sure if they were authentic when I suddenly came upon this video on my screen. I decided that this was original and authentic when the person in the video was very particular about how certain things were done to honour the Greek heritage. I was so taken up by the video that I visited her blog immediately and found so many other Greek dishes there too. I was so happy that I found this blog. Thank you, Didi, for the recipe and the blog!!!. Of course, as usual, I could not find some ingredients in my place and had to do some substitutions. But the end product was definitely out of the world and my two nieces could vouch for that. Recipe and video here: http://www.dishinwithdidi.com/2013/03/homemade-greek-pastichio-video.html

Serves 4

Ingredients
For the Sauce:

• 1 lb ground beef
• 1/2 28 oz can crushed tomatoes (I used 450 grams fresh tomatoes, pureed in a blender)
• 1 small onion, chopped
• 1 stick cinnamon or 3/4 tsp cinnamon powder
• 1/2 tsp salt
• 1/2 tsp pepper

For the Bechamel (White Sauce):

• 2 cups milk
• 55 grams butter
• 2 eggs, beaten
• 5 tbsp flour
• 1/4 cup Kefalotyri cheese (I used Parmesan)
• 1/8 tsp white pepper
• 1/8 tsp nutmeg 

For the Pasta:

• 225 grams long macaroni (I used Penne Rigate)
• 1/2 cup Kefalotyri (I used Parmesan)

For the Topping:

• 1 tbsp Kefalotyri (I used Parmesan)
• 1/8 tsp nutmeg
  
  

Preparation

• Bring water to a boil in a large saucepan with a couple of pinches of salt.
• In another large saucepan, add the ground beef and saute till completely browned. Add the onions and saute for 3 to 5 minutes till onions are soft and succulent. Add the pureed tomatoes, tomato paste and the cinnamon. Simmer for 20 minutes.
• Add the pasta now to the boiling water and allow to boil till al dente, about 15 minutes. Drain the pasta and keep it under running water to stop the cooking process. Drain well, add to a large bowl and sprinkle the cheese. Toss to mix well.
• Take a baking pan and brush it with butter. Arrange the pasta, one next to the other facing one direction. Now add the beef mixture over the pasta.
• Meanwhile, take another saucepan, melt the butter and add the flour and cook for a minute. Then add the milk, whisking all the time till the bechamel thickens, about 5 minutes. Turn off heat, add in the cheese, pepper, salt and nutmeg.
• In a small bowl, ladle 2 to 3 spoonfuls of the hot bechamel. Add the beaten eggs to it. Once incorporated, add the tempered Bechamel to the bechamel in the saucepan. Whisk thoroughly to mix well. 
• Pour the now tempered Bechamel sauce over the beef mixture in the baking pan, sprinkle with a topping of cheese and some nutmeg and bake in a preheated oven at 175 degree Celsius for about 55 minutes or till the edges are starting to become brown. 
• Remove from the oven, let rest for about 20 minutes and serve.

Greek Omelette with Spinach and Feta

I was looking for different omelette recipes for dinner while I found some Greek omelette recipes with gyro meat, grilled chicken, etc. I then found this recipe which said My Big Fat Greek Omelette. Having watched the movie My Big Fat Greek Wedding, I became interested immediately and checked it out. It seemed to be quite a healthy one with spinach and I tried it out. came out good and yummy. Recipe here:  http://allrecipes.com/recipe/80046/my-big-fat-greek-omelet/

Recipe tried and tested in October 2016

Serves 2

Ingredients

• 4 eggs
• 1/2 cup spinach, dunked in boiling water, squeezed dry and chopped finely
• 1/2 cup grape tomatoes, halved (I used normal ones, diced)
• 1/2 tsp oregano, divided
• 1/2 tsp salt, divided
• 1/2 tsp pepper, divided
• 1/4 cup feta cheese
• 1 tbsp olive oil

Preparation

• In a bowl, mix tomatoes with 1/4 tsp oregano, 1/4 tsp salt and pepper and stir in feta cheese.
• Beat eggs in another bowl, stir in spinach and the remaining oregano, salt and pepper.
• Heat oil in a 10 inch skillet over medium heat and add the egg mixture to it. Push back the eggs that have set with a spatula, tilt the skillet and allow the uncooked egg mixture to run into the empty portion of the skillet. Continue doing this till the omelette is moist but cooked, about 3 to 4 minutes. 
• Reduce heat to low and add the tomato mixture to half of the egg. Carefully fold the untopped half over the filling, remove to a plate and allow to let stand for a minute. 
• Cut the omelette into two portions and serve immediately. 

Chicken, Spinach and Feta Mini Loaves with Dill Mashed Potato Topping

While I was looking at my new found food blog of Didi Dabala with eagerness and anticipation in October 2016, I came upon the newest recipe that was posted in it: Turkey, Spinach and Feta Mini Loaves with Dill Mashed Potato Topping and this seemed to be exactly what I was looking for to do for dinner that night and it also seemed to be super easy! Except that turkey meat is not available in our local markets during this time and so I decided to do it with chicken! The mini loaves so looked like beautiful cup cakes!!! Recipe here: http://www.dishinwithdidi.com/2016/10/turkey-spinach-feta-mini-loaves-with.html

Makes 6 mini loaves

Ingredients

Mini Loaves

• 225 grams chicken mince
• 1/2 egg, beaten
• 1/4 cup oats (I had only steel cut oats though the original recipes instructs not to use steel cut oats)
• 1/2 bunch fresh spinach, blanched, squeezed and chopped (the original recipe calls for 512 grams frozen spinach, chopped and squeezed)
• 1/2 cup feta cheese, crumbled
• 1/2 tsp salt
• 3/4 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tbsp Italian seasoning (I used homemade one: mix 1 tbsp dried basil, dried parsley, dried oregano each, 1/3 tbsp garlic powder, 1/3 tsp onion powder, thyme, rosemary each, pinch pepper powder, roasted pepper flakes together to get about 4 tbsp seasoning)

Mashed Potato

• 2 cups mashed potato (Boil 2 large potatoes, about 500 grams) till tender but firm and mash it with a potato ricer or a grater (I used the murrukku mould). Melt 2 tbsp butter and 1/2 cup milk till butter is melts and blend it with the mashed potato until smooth and creamy)
• 1/4 tsp onion powder
• 1/4 tsp dried dill
• pinch salt and pepper
• 1/2 egg
  

Preparation

• Preheat oven to 200 degrees Celsius.
• Add all the ingredients for the mini loaves in a bowl and mix them thoroughly.
• Place them in a muffin mould sprayed with a cooking spray. (As I do not have a built in oven and do all my baking in the convection oven of my microwave oven, I used small glass bowls and brushed them with oil.)
• Bake them for 20 minutes.
• Meanwhile prepare the mashed potatoes and place them in a plastic bag.
• When the mini loaves are done, take them out and pipe the mashed potato topping over them. If you are using the muffin mould, you have to take the mini loaves out of the moulds and place them on a baking sheet.)
• Return to the oven for another 10 to 15 minutes when the potatoes start to become golden. 
• Remove from the oven, let rest for about 5 minutes and serve with salad of choice.

Mutton Dum Biryani

This recipe was learnt from a Muslim cook expert in Mutton Dum Biryani when we were kids. My mother followed it dutifully and I have picked it up from her. 

Serves 3 to 4 (1/2 measure)

Ingredients

• 500 grams goat meat (front shoulder of young, adult male goat) See note below. 
• 500 grams Basmati rice
• 5 to 6 cloves
• 1 or 2 cinnamon sticks
• 125 grams onion, sliced finely
• 125 grams tomatoes, diced
• 50 grams ginger, ground to a smooth paste (one-tenth of the weight of meat) See note below.
• 50 grams garlic, ground to a smooth paste (one-tenth of the weight of meat)
• 1 bunch mint leaves
• 6 to 7 green chili peppers, whole
• Salt to taste
• 125 ml oil
• 1 heaped tsp chili powder
• 1 or 2 lemon, juiced

Without Flash

With Flash

Preparation

• Wash Basmati rice and soak it in water for an hour.
• Add water in another pan (large enough to cook rice), cover and keep it on simmer till gravy is ready.
• Heat oil in a pan. Add cloves and cinnamon and allow it to splutter.
• Add sliced onions and whole green chili peppers and saute for about 5 minutes or until golden brown.
• Add ginger and garlic paste and saute for about 5 to 7 minutes. Then add meat and salt and saute well for about 10 to 12 minutes. Add chili powder and stir well.
• Now add half of the mint leaves, curd and tomatoes and stir just once or twice. 
• Pressure cook for 3 whistles and simmer for about 4 minutes (more if the meat is tough) and allow to cool. 
• In the meanwhile, allow the simmering water to come to a boil and add salt in it. The add the soaked rice.
• Once the pressure is released, add lemon juice and taste. Add more if necessary, check for salt and allow the gravy to simmer for about 15 minutes.
• At the same time, allow the simmering water to come to a boil and add salt in it. The add the soaked rice. In about 4 to 5 minutes, the rice will start coming up to the top. After about 2 minutes when the most of the rice starts coming up to the top, drain the water in a pot. And add the rice into the gravy half first and add the remaining mint leaves on top of it and then add the rest of the rice. 
• Give the cooker or the wide stockpot you are using a good shake so that the rice from the bottom comes up and vice versa. 
• Wet a towel or a thick cloth and cover the lid completely with it. The lid should be airtight. Then place the pot with the drained rice water on top of the lid and cover it. (I also keep a brick on top of this for the heat to permeate to the cooker or the stockpot).
• Keep it in simmer for 15 minutes. Check if the rice is done and if not simmer for another 5 minutes.
• Remove from flame and serve hot. 

Note 1:

Young, male adult goat meat has it won taste. I always check this and buy goat meat. To check for goat meat, you have to check the tail. The goat's tail is short and curved upwards while the sheep's tail is longer and curved downwards. 

Note 2:

I always use the ratio 1 part rice and 2 parts meat. Since ginger and garlic paste should be one-tenth of the weight of meat, if I use 500 grams rice and 1 kilo meat, I should use 100 grams ginger and 100 grams garlic. Also one large onion and one large tomato (roughly 75 to 80 grams) should be added along with the measurement given above. The rest of the measurements will remain the same. 

Greek Omelette

While browsing for different omelette recipes, I came across this recipe with gyro meat. That's when I started looking out for gyro meat recipes and tried it successfully. With gyro meat in hand, I was then able to make this delicious omelette for dinner. Recipe from http://www.shugarysweets.com/2014/04/greek-omelettes

Serves 4

Ingredients

• 8 eggs
• 1/2 cup water
• Salt to taste
• 8 gyro meat slices
• 4 tbsp butter
• 1/2 cup diced red pepper
• 1/2 cup crumbled feta cheese
• Homemade Tzatziki sauce for serving (Recipe here: https://forthetastebud.blogspot.in/2016/10/gyro-meat.html)
  

Preparation

• Pan fry the gyro meat slices on both sides until crisp.
• Beat eggs with water and salt.
• Heat 1 tbsp butter in a non stick skillet. Pour 1/4 of the beaten egg into the skillet. Cover and cook on medium heat. When the egg is almost cooked and still moist, add 2 tbsp feta cheese, red peppers and 2 slices of gyro meat in the middle. Flip one side over the filling and the other side over this and cook for another 30 seconds. Slide onto plate.
• Top with homemade Tzatziki sauce and serve hot.

Gyro Meat

I happened to chance on this Greek dish while browsing for a Greek omelette. It looked very yummy and delicious. So I looked at a couple of Gyro meat recipes and used the ingredients from one and the procedure from another and got a very yummilicious gyro meat to serve with pita bread and tzatziki sauce. Recipe from https://manfuelblog.com/2015/08/23/easy-homemade-gyro-meat-recipe/ and http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe.html

Makes about 30 to 35 slices

Ingredients

• 450 grams lamb mince
• 1 tbsp salt
• 1/2 tsp ground black pepper
• 3/4 tsp dried oregano
• 2 cloves garlic, peeled and roughly chopped
• 1 medium onion, roughly chopped
  

Preparation

• Mix the lamb mince with salt, pepper and oregano. Form it into a tight ball, cover and refrigerate for at least one hour. (I refrigerated it for about three hours.)
• Preheat the oven to 160 degrees Celsius.
• Process the onion in a blender for 30 seconds and turn it out into a cheese cloth to remove all the juices.
• Put it back in the blender along with the garlic and the refrigerated mince. Process it to a fine paste.
• Line a rectangular baking dish with aluminium foil and place the mixture into it. Form it into a rectangular loaf, making sure it is uniformly flat.
• Bake in the oven for about 60 minutes or until the internal temperature reads about 165 to 170 degrees Celsius.
• Remove all the excess fat and place it in the cooling rack with a brick covered in silver foil over it for 10 minutes. (I baked in the convection of my microwave oven so I left it in the oven for 10 minutes with the brick over it.)
• Slice it thinly and pan fry it over the stove top until browned and crisp on one side to get the crispy effect in gyro meat cooked on a vertical rotisserie.
• Make a sandwich with about 3 or 4 slices of gyro meat, slices of onion, tomatoes and tzatziki sauce inside pita bread or on top of it as desired and serve. (Recipe for homemade pita bread tzatziki given below.)
  
  
• Alternatively, you could serve gyro meat with only the tzatziki sauce.
  

Recipe for Tzatziki Sauce

Ingredients

• 1 cup plain Greek yogurt (I found them in Nilgiris Supermarket in Chennai). Alternatively, you could use hung yogurt instead. (Yogurt hung in a cheese for at least 7 to 8 hours)
• 1/2 English cucumber
• 1 tbsp lemon juice or to taste
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/3 cup fresh or frozen dill (I used 3 tbsp dried dill)
  
  
  

Preparation

• Dice the cucumber thinly and strain the juices in a cheesecloth.
• In a bowl, combine the strained cucumber, yogurt, lemon juice, pressed garlic, dill, salt and pepper.
• Refrigerate and serve.

Recipe for Pita bread

Ingredients

• 1 cup warm water
• 2 1/2 cups + 1/2 cup flour
• 2 tsp active dry yeast
• 2 tsp salt
• 1 to 2 tsp olive oil
  

Preparation

• Mix the water and yeast together in a bowl and let stand for 5 minutes till completely dissolved. Add 2 1/2 cups flour, salt and oil and mix well to form a shaggy dough.
• Knead the dough for 5 to 7 minutes until smooth and elastic. Add more flour as needed to keep the dough from sticking to the hands and the work surface, but use it very sparingly.
• Coat another bowl with olive oil. Set the dough in this bowl and turn it until completely coated. Cover it with a plastic wrap and allow it to rise and double in about 2 hours time.
• Gently deflate the dough and divide it into 8 equal pieces on a lightly floured work surface. Roll it gently with a floured rolling pin about 8 to 9 inches and a quarter of an inch thick. 
• Preheat the oven to 215 degrees Celsius. Bake it on a baking tray. The pita will start puffing up after 1 or 2 minutes. They are done when they are fully ballooned. (Pitas won't puff if the oven is not very hot so make sure it is preheated fully)
• Keep baked pitas covered with a plastic wrap until all are done.

Cheesy Chicken and Broccoli Casserole

I was looking at some recipes on the internet for some dessert while I happened to chance on this recipe. It looked very yummy and as I had all the ingredients in hand, I started on this right away. I did tweak it a little, though and used barnyard millet instead of rice but it turned out pretty well! http://allrecipes.com/recipe/168914/easy-chicken-and-broccoli-casserole/?internalSource=rr_recipe_a&referringId=219043&referringContentType=recipe&clickId=cardslot%201  

Serves 3

Ingredients

• 1 cup barnyard millet, cooked (I used this instead of rice given in the recipe)
• 1 head broccoli, cut into florets
• 2 cans (300 ml) condensed cream of chicken soup (I used homemade one, recipe given below)
• 1 1/2 cups cubed, cooked chicken
• 1 cup shredded cheddar cheese
• 1 cup yogurt
• 1/4 cup slivered almonds
• 1/4 tsp curry powder
• 1/2 tsp garlic powder
• 1/4 tsp pepper powder
• 3 tbsp lemon juice 

Homemade Condensed Cream of Chicken Soup

Makes an equivalent of 4 cans (about 600 ml)

Ingredients

• 2 1/2 cups water
• 2 chicken stock cubes
• 1 1/2 cups milk
• 3/4 cup flour
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper powder
• 1/2 tsp parsley
• Salt to taste

Preparation

• Bring water and chicken stock cubes to boil in a saucepan. Stir and add 1/2 cup milk and bring to a boil again.
• In a mixing bowl, add the seasoning to the remaining 1 cup of milk and whisk thoroughly until a smooth mixture forms.
• Add this to the broth mixture in the saucepan and stir constantly until the mixture is smooth and thick. Remove from heat and use as required.

Preparation

• Bring a pot of lightly salted water to boil. Add the broccoli florets and cook uncovered until just tender, about 4 minutes. Drain in a colander and rinse immediately with cold water to stop the cooking process. Once the broccoli is cold, cut into smaller pieces and place in a mixing bowl.
• Preheat an oven to 175 degrees C.
• Stir in the rice, chicken, cheddar cheese, yogurt, almonds, curry powder, garlic powder and lemon juice into the broccoli until evenly mixed. Spoon the mixture into a baking tray.
• Bake in the preheated until hot and bubbly, about 30 minutes and serve hot.

Cajun Chicken and Mozzarella, Pizza Style Omelette

I was googling for chicken omelette recipes and found this delicious - looking Cajun dish. I have tweaked the recipe a little to suit the availability of ingredients from https://homemadewithmess.wordpress.com/2013/11/12/cajun-chicken-mozzarella-pizza-style-omelette/

Makes 3 omelettes

Ingredients
For the chicken marinade

• 150 g chicken mince
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• 1/2 tsp thyme
• Salt and pepper to taste
• Juice of 1/2 lemon, I used 2 tbsp vinegar
• 1/2 tsp mustard powder (I bought yellow mustard and powdered it)

For the chicken mixture

• 2 medium onions, finely chopped 
• 5 mushrooms, chopped
• 1 red pepper, finely chopped

For the tomato sauce

• 1 garlic clove
• 400 g tomatoes, peeled and chopped
• 1/2 cup tomato paste (Pureed and blended)
• Pinch sugar
• 1 tsp oregano
• 1 tbsp Worcestershire sauce
• Olive oil

For the omelette

• 4 eggs beaten and seasoned with salt and pepper
• Grated mozzarella cheese as required
  

Preparation

• Marinate the chicken with all the ingredients and set it aside for an hour.
• Heat oil in a pan and cook the garlic till browned and aromatic. Add all other ingredients for the tomato sauce and bring to a boil on high heat. Simmer it for about 20 to 25 minutes or till it thickens.
• In another pan, heat a little oil and fry the marinated chicken, onion, red pepper and mushrooms till the chicken is cooked and vegetables are soft. Remove to a bowl and set aside.
• Heat a smaller pan, add a drop of oil and ladle one third of the egg mixture into it. Cover and cook on low heat. Once cooked, remove to a glass plate. 
• Ladle tomato sauce on it and spread the chicken mix over it. Top it with mozzarella.Bake at 185 degree Celsius till cheese is bubbling and golden, about 7 minutes.
• Repeat process for the second and third omelette.
• Serve hot with any sauce or salad of choice.