Archive for coriander

Chicken and plantain moqueca

Posted in Food with tags , , , , , , , , , , , , , , , , , , , on January 29, 2011 by Robin Gosnall

1 whole chicken, about 1.6kg, cut into 8 pieces with the skin on
sea salt and freshly ground black pepper
4 tablespoons dende (palm oil)
1 medium onion, thinly sliced
2 spring onions, sliced on the diagonal
half a green pepper, thinly sliced
125ml white wine
4 cloves garlic, finely chopped
1 small piece of fresh root ginger, peeled and finely grated
700ml chicken stock
350ml coconut milk
3 tablespoons tomato purée
2 bay leaves
450g ripe plantains (look for yellow and black-speckled skin)
3 plum tomatoes, peeled, deseeded and sliced
4 tablespoons chopped fresh coriander

This is a version of the traditional seafood moqueca. The plantain, which Brazilians prefer ripe or semi-ripe, brings a soft sweetness and plenty of starch to the stew.

Place the chicken pieces in a medium bowl. Season with salt, pepper, and 2 tablespoons of the dende oil. Rub the chicken all over with the oil. Cover the bowl with cling-film and marinate at room temperature for 15 to 30 minutes.

Pour the remaining dende oil into a large flameproof casserole and swirl around so the entire base is covered. Add the chicken pieces, skin side down, and brown them lightly over a medium heat, for 3 minutes per side. Transfer them to a bowl and cover with foil, making sure no steam can escape.

Add the onion, spring onions, and pepper to the pan and cook them in the left-over dende oil, stirring often, until they become soft, about 4 minutes. Add the white wine and reduce by half, while using a wooden spoon to scrape the brown bits that remain in the pan. Add the garlic and ginger and cook, stirring, for another minute. Add the chicken stock, coconut milk, tomato puree, and bay leaves and bring to a boil.

Reduce the heat to the lowest setting. Add the chicken and any remaining juices that accumulated in the bowl. Season lightly with salt and pepper. Simmer, covered, until the chicken starts to get tender, about 1 hour.

Meanwhile, trim the ends off the plantains and cut 3-4 vertical slits in the skin, making sure not to cut deep into the fruit. Peel and cut the plantains into 2.5cm chunks.

Add the plantains to the moqueca after it has been simmering for an hour. Cover and continue to simmer until the plantains become soft but not mushy, about 10 to 15 minutes. If the liquid seems too runny, uncover the pan and continue to simmer, allowing the steam to evaporate and thicken the stew. Season with salt and pepper.

Just a few minutes before serving, add the tomatoes. Garnish with the fresh coriander and serve over white rice or farofa.

From Cook Brazilian by Leticia Moreinos Schwartz

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Chorizo, tomato, cannellini bean and coriander brunch

Posted in Food with tags , , , , , on August 28, 2009 by Robin Gosnall

This recipe is from Eat Like A Girl. Thanks to Niamh. Visit her food blog now. You already have? Excellent.



Arts

Chickpea Curry

Posted in Food with tags , , , , , , , , , , , , on June 6, 2009 by Robin Gosnall

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Half Hour Meals

600g dried chickpeas
1 tsp bicarbonate of soda
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
5 cardamom pods
1 tbsp vegetable oil
2 red onions, peeled and sliced
1 small bunch of coriander, roots included
1 red chilli
3 cloves of garlic, peeled and chopped
4 carrots, peeled and diced
3 tbsp maple syrup
the juice of two limes
3 tbsp soy sauce
2 jars of good-quality tomatoes
50g unsalted butter

Soak the chickpeas overnight. Drain and place in a large pot of cold water. Add a teaspoon of bicarbonate of soda. Cook over a medium heat for around 45 minutes or until tender. Drain and set aside.

To make the base of the curry, warm up the spices in a small pan, being careful not to burn them, as this will result in a bitter taste. Grind using a pestle and mortar.

Add the vegetable oil to a pot large enough to hold all the ingredients comfortably and place over a medium heat. When the oil is warm, add the onions and cook for five minutes to soften them. Chop the coriander and the chilli very finely and add to the pot along with the garlic and the spices.

Add the diced carrots and cook for 10 minutes. Then add the maple syrup, lime juice and soy sauce, stirring well to combine the flavours, and cook for another few minutes. Add the tomatoes and turn up the heat slightly. Cook for 15 minutes to thicken the sauce.

At this point it should taste hot, sweet and slightly sharp. Keep the pan over the heat until the carrots are cooked through but still firm. At this point, add the chickpeas and the butter.

Sashimi salad

Posted in Food with tags , , , , , , , , on May 9, 2009 by Robin Gosnall

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I’ve eaten salads such as this at London’s Nobu restaurant and it’s essential to use really fresh fish. Ponzu is a kind of ready-made citrus dressing that can be bought from Japanese supermarkets as well as good delis and supermarkets.

150-200g very fresh white fish such as bass, bream, halibut
a small handful of small tasty salad leaves and herbs such as coriander, mizuna, celery, silver sorrel, rocket
1 medium carrot, peeled and shredded into matchstick-sized pieces
6-8 mangetout, trimmed and shredded
4-5cm piece of mooli, peeled and shredded into matchstick-sized pieces
4 spring onions, finely shredded on the angle
50-60g inoki mushrooms, trimmed
10g black fungus, soaked in cold water for a couple of hours
120-150ml Ponzu

Drain the black fungus and shred as finely as possible; place in a bowl with the inoki mushrooms and Ponzu and leave for about 30 minutes.

Slice the fish with a sharp knife as thinly as possible and lay out on a tray. Toss the mushrooms with the salad leaves, shredded vegetables and spring onions, reserving a couple of spoonfuls of the liquid and season.

Spoon the reserved Ponzu over the fish. Arrange the salad on plates with the slices of fish and spoon over any excess Ponzu.

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