Monday, September 20, 2010

Xinxim de Galinah


Brazilian Prawn and Chicken Cooked in Coconut Milk


Based on the recipe from Food Safari Brazilian

Ingredients


1 kg of chicken thigh, cut into pieces
juice of half a lime
2 cloves of garlic, crushed
olive oil
1 onion, chopped
1/2 can of diced tomatoes
50g of dried shrimp, ground in a blender*
1/2 cup of coconut milk
1 tablespoon of palm oil* or ghee
1 teaspoon of fresh grated ginger
half a bunch of coriander
2 tablespoons of cashew nuts or peanuts
200g of green peeled prawns
chopped chillies to taste
sea salt and pepper

Method

Marinate the chicken in lime, garlic and salt. Fry onion in oil and stir in the chicken. Add the tomato and ghee and simmer for 10 minutes. Add dried prawn and coconut milk and simmer for another 10 minutes. Add coriander, cashew nuts and prawns and cook for about 5 minutes until the prawns are cooked through. Stir in chillies and serve with rice.

*available from Asian grocers, store in freezer

*I use ghee instead of palm oil because the production of palm oil costs the lives of about 50 orangutans every week and is a major cause of global warming. As far as the flavour goes it gives the same richness and I think it is the best substitute.


Saturday, September 4, 2010

Zaalouk


Moroccan Eggplant Dip


Ingredients

2 eggplants, roughly chopped
4 cloves of garlic, finely diced
1 tomato, chopped
1 tablespoon of olive oil
1/2 teaspoon of paprika
1/2 teaspoon of cumin
parsley, chopped
coriander, chopped
sea salt and pepper

Method

Boil eggplant in water for half an hour then drain. Fry garlic in oil, add herbs, spices, eggplant and tomato and simmer for about 10 minutes. Serve as a side dish to cous cous and tagine.