All posts filed under: Main Courses

A Grouper and Ginger Cataplana

Happy 2016 everyone! To kick-off this new year I decided to bring you a simple recipe prepared in a particular cookware that I have been wanting to use for a long time, the one and only, Cataplana. I got one as a Christmas gift this year, so it was the perfect timing to try some new recipes in it. Cataplana is a culinary artefact typical from the Algarve region, another one of the many influences that Arabs left when they ruled the region many centuries ago. The first Cataplanas were shaped by artisans in Zinc, but nowadays they can be found both in copper and stainless steel. It should be used in low heat to allow the flavours of the ingredients contained to infuse and mingle slowly, it is basically the same cooking principle used in the Tagine, if you think of it. This clam-shaped pan allows a simple, healthy and fast way of cooking. You might think of it as a futuristic and minimal looking predecessor of pressure cookers. It can be used to cook almost everything but traditionally it is mainly used to …

Green Spaghetti

The inspiration from this vegetarian pasta dish came out of the need to avoid some vegetables that were forgot in the fridge from going to waist. Don’t we find ourselves using this type of inspiration from time to time? It is always a very legitimate type of inspiration. Ingredients: (Serves 2) Broccoli 1 Zucchini 5 Paris mushrooms 170 g of Spaghetti 1 clove of garlic juice from 1/2 lemon (small one) olive oil black pepper salt Preparation: Boil or cook in vapor the broccoli ( careful not to overcook). Clean and chop the mushrooms in quarters, the zucchini slice in rounds and then in halves. In a wok or pan add the olive oil, the garlic, mushrooms and salt and pepper. Let them release some of their excess water. Only then, add the zucchini in the wok and let it cook it until it is still firm. Cook the spaghetti until al dente. When ready, drain (save some of the pasta water) and add the spaghetti to the wok along with the chopped broccoli.  Season the pasta still in …

Tropical Curry

Last weekend there was a curry cook off at home with some friends. The recipe you will find here was the one we made at home. The two curry’s were really good, we both won because we got to enjoy both them both and each other’s company! 🙂 Ingredients: (Serves 4-6) 6 Chicken breasts 1 Coconut milk can 1 Tomato can 3 tablespoons of Red Thai curry paste; 1 tablespoon of Hot Madras curry power Olive oil 1 Onion (big) 2 or 3 Garlic cloves 1/2 thumb size piece of Ginger 1 Mango 1/2 Pineapple 1 Banana Black pepper Salt Preparation: Sauté the chopped onions, grated garlic and ginger with some olive oil in a medium heat (careful not to burn the garlic and ginger). When the onions start to get golden add the the chicken breasts sliced in cubes and let them cook for a bit. Then, add the curry powder, curry paste and the chopped tomatoes from the can. Let everything simmer for 20 minutes and add the salt and pepper to the taste. At the end, …