Arroz De Bacalhau

                 Serves 4

Ingredients:

• 1 x onion peeled and  thinly sliced
• 2 tablespoons olive oil
• 1 x steak dry salt cod
• 1 x ripe tomato ( or possibly dbl .amt ) peeled , cored and very coarsely chopped
• Salt and pepper to taste
• 12/3 c short – grain rice
   

Method:

1)      BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat.

2)       Meanwhile, shred the cod, remove the skin and bones and wash but do not soak.

3)      Add the cod to the onion, cover and simmer for about 10 minutes.

4)      Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat.

5)      Meanwhile, wash and drain the rice.

6)      Add 3 1/3 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper.

7)      When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes.

8)      Cover the kettle for the last half of cooking.

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Seviche

                               

Ingredients:

·        fish filets, e.g. plaice or sole 400-500 gram

·        fresh lemon juice 200 ml

·        red jalapeño peppers 1-2 finely chopped

·        garlic cloves 1-2 crushed

·        crushed coriander seeds 5-10 gram

·        salt and black pepper as required

·        peeled, deseeded and coarsely chopped tomatoes 200 gram

·        finely chopped leek 100 gram

·        peeled and diced cucumber 200 gram

Proceed as follows:

1)      Cut the fish filets into 1.5 - 2 cm pieces.

2)       Place them in bowl that is not too large for the refrigerator.

3)      Add the jalapeño peppers, garlic and coriander and pour the lemon juice on top of the mixture.

4)      The juice should cover the fish pieces, if not they will have to be compressed.

5)       If so desired also the vegetables can be added to the fish-lemon-spice mixture.

6)      This is specially recommended if you intend to serve the dish as the main course during a lunch on a hot summer day.

   (  Leave the bowl for at least 3, if possible 4 - 6 hours in the refrigerator. The fish flesh should be white and opaque and not translucent any more when the "cooking" is complete.

Serve together with a cold beer (Corona?) and toasted bread or baguette.)

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Anokhay Kabaab

               

Ingredients:

·        2 cups Minced beef

·        Green chilies(sliced) To taste

·        1 table spoon Cooking oil For frying

·        Cummins seeds

·        1 cup Chopped potatoes

·         1 table spoon  Flour of pulse (Basin)

·         2 table spoon  Fresh carder

·        1  Egg  

·        1 table spoon  Dried carder (Sabot Dania)

·         Salt To taste

·         Red chili powder To taste

·         Mint leaves to taste

·        Ground Peppers To taste

Method :

1)      Take minced beef in a bowl.

2)      Add all other ingredients except oil.

3)      Make kebabs of reasonable thickness and size.

4)       Deep fry on medium heat.

5)      Serve with chutney.

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Golden Fried Prawns

                   

Ingredients:

·        Prawn-king size   8 nos.  (Shrimp)

·        Ajinomoto(optional)  ¼ tsp.

·        Cornflour 100 gms.

·        White flour(maida) 50 gms.

·        Egg whites 2 nos.

·        Red wine or sherry 2 tsp.

·        Baking powder ½ tsp.

·        White pepper ¼ tsp.

·        Oil 2 tsp.

·        Oil for frying

 

·        Salt and pepper to taste

·        Water(approximately) ½ cup

 

Method :

1.Clean, peel and devein the prawns keeping the tail intact.

2.In a bowl mix salt, black pepper and wine and marinate the prawns in this mixture for 20 minutes.

3.Take a bowl and add cornflour, white flour, eggwhites, ajinomoto, baking powder, white pepper, water and oil and whip till the mixture thickens and is smooth coating consistency.

4.Dip each prawn in this mixture and fry till golden brown.

5.Garnish with spring onions.

6.Serve hot with a sweet and sour sauce.

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