Feijoada

Originally from Portugal, Caldo Verde, is a quick, no-fuss dish that has long been a family favourite because of its simple ingredients and delicious flavours. It is a cross between a soup and a stew as it includes large chunks of sausage and vegetables.

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Serves 4

INGREDIENTS

• 2 tablespoons mild olive oil
• 600g smoked sausages, cut into large pieces
• 2 banana shallots, finely chopped
• 4 garlic cloves, crushed
• 1 tablespoon white wine vinegar
• 800g waxy potatoes (Charlotte or Anya) cut into quarters, lengthways
• 500-600ml good chicken stock
• 200g kale, washed, tough stems removed and cut into 1cm shreds
• Salt and pepper

METHOD

Heat the oil in the casserole on a medium heat setting, add the sausages, seal and cook for 3-4 minutes until caramelised. Remove with a slotted spoon and set aside.

Add the shallots and garlic to the remaining oil in the casserole and fry gently for 5 minutes. Add the white wine vinegar and cook for a further minute.

Add the potatoes and cook for 5 minutes.

Return the sausages to the casserole, along with any resting juices and the chicken stock. Bring to the boil and simmer for 10 minutes until the potatoes are cooked. Stir the potatoes to break up a little in the stew.

Finally, add the kale and cook for 5 minutes and season with salt and pepper to taste.

Cook's Notes

• If preferred, use good quality pork sausages as an alternative to smoked.

• If made one or two days in advance the flavours will intensify. Keep chilled until needed.

• To keep the leaves a vibrant green, do not cook the kale for more than 5 minutes.

• For a vegetarian alternative replace the sausage with a 400g can of white beans, such as cannellini, and use vegetable stock.

Brazilian Breakfast Cake

Breakfast Brazilian-style involves fruit, cheese breads, tapioca, crêpes and lots of cake. Whereas we might enjoy a slice of sponge cake with an afternoon cup of tea, in Brazil they kick-start their day with sugary treats and a sweet, strong coffee.

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Serves 8-12

INGREDIENTS

• 250ml whole milk
• 397g tin sweetened condensed milk
• 30g unsalted butter, softened
• 3 eggs
• 150g caster sugar
• 250g plain flour
• 3 teaspoons baking powder
• Pinch of salt
• 2 tablespoons desiccated coconut (optional)
• 50g grated Parmesan cheese (optional)
• Icing sugar for decoration

METHOD

Pre-heat oven to 180ºC / 160°C Fan / Gas Mark 4.

In a food processor or blender mix all the wet ingredients together (milk, condensed milk, butter and eggs).

Then add all the dry ingredients (sugar, flour, baking powder, salt, coconut and cheese) and blend for 30 seconds.

Transfer to a greased shallow casserole, or a baking dish, and bake for 50 to 55 minutes.

Allow the cake to cool, carefully remove from the casserole or baking dish, then decorate it with sieved icing sugar.

Cook's Notes

• Do not open the oven when cooking as the mixture is like a batter and needs constant heat.
• Do not worry if the cake cracks a little towards the end of baking.
• Serve for breakfast alongside a bitter coffee, it really does work!
• The coconut and Parmesan cheese are optional but add a little South American sweet and savoury seasoning to the dish.

Beef Flank with Brazil Nuts & Spinach Pesto

The Brazilians’ secret to a delicious grilled steak is marinating. The flavoured oil penetrates the flesh giving more flavour and helping to tenderise the meat. A great alternative to a BBQ, this recipe brings the flavours of the outdoors in and can be made with any cut of steak. Here we use beef flank which is tasty and economical.

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Serves 4

INGREDIENTS

• 1kg-1.2kg beef flank (Bavette)

For the marinade

• 1 teaspoon ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon chilli flakes
• Juice and zest of 1 lime
• 150ml olive oil

For the pesto

• I tablespoon olive oil
• 1 banana shallot, finely chopped
• 3 garlic cloves, crushed
• 200g baby spinach
• 150g feta cheese
• 1 tablespoon chopped fresh basil
• 125ml evaporated milk
• 50g toasted Brazil nuts
• Salt and pepper

INSTRUCTIONS

To marinate

Mix all the ingredients together and pour over the steak in a zip-top freezer bag. Seal and place in the fridge overnight.

For the pesto

Add the oil to the frying pan and heat on a low to medium setting. Gently fry the shallot and garlic for 5 minutes. Allow to cool.

Add all the pesto ingredients to a food processor including the fried shallot and garlic and blend to an even consistency. Season with salt and pepper, set aside.

To cook the steak

Remove the meat from the fridge an hour before cooking. Take out of the bag and dry on kitchen paper to remove any excess marinade.

Pre-heat the Grillit® on a medium heat setting. Test the temperature of the pan before adding the meat – see Cook’s notes - and when hot enough add the steak and cook for 3-4 minutes on each side (to cook medium rare - depending on thickness). Don’t be tempted to move the steak before this time; allow the surface to seal on the ribs of the pan. When it is cooked it will release easily.

Once cooked, remove the steak from the pan, put onto a warm plate or dish, cover loosely and rest for 10 minutes. This will ensure the meat is juicy as it will retain more moisture when carved.

To serve, slice the steak across the grain in thin slices and serve the pesto alongside.

Cook's Notes

• To check if the Grillit® is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.
• For a more substantial meal, mix the pesto through pasta or even mashed potato.
• Add a few large fresh prawns to the Grillit® for a couple minutes for a surf ‘n’ turf take on the recipe.

Moqueca Fish Stew

Originating in the eastern state of Bahia, Moqueca has become a cornerstone of Brazilian cuisine. This fragrant fish stew is made with a mix of firm white fish and enriched with tomato purée and coconut oil.

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Serves 4

INGREDIENTS

• 1kg mixed firm white fish e.g. bass, cod, snapper; filleted, skin removed and cut into 2-3cm chunks
• 8 large prawns, peeled (tails intact), deveined
• Juice of 3 limes
• Zest of 1 lime
• 2 tablespoons olive oil
• 1 red onion, thinly sliced
• 1 large red chilli, halved and sliced
• 1 red pepper, deseeded and thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 5 garlic cloves, finely chopped
• 2 tablespoons tomato purée
• 1 tablespoon virgin coconut oil
• 1 teaspoon shrimp paste
• 500ml light chicken stock
• 1 400ml tin coconut milk
• 1 bay leaf

METHOD

Put the fish, prawns, lime juice, lime zest and a pinch of salt into a bowl. Mix well, cover and chill for 20 minutes to marinate.

Heat the olive oil in the casserole on a low to medium heat setting and gently fry the onion for 5 minutes until softened but not browned.

Add the chilli, peppers and garlic and cook for another 8-10 minutes. Add the tomato purée, coconut oil, shrimp paste and bay leaf and cook for a further 2-3 minutes.

Pour in the stock and coconut milk, bring to the boil then reduce the heat and simmer for 15-20 minutes.

Add the fish and prawns, put on the lid, turn off the heat and leave for 5 minutes.

Cook's Notes

• Do not cook on too high a heat, or overcook, as the fish will become dry and the sauce may start to split.
• Half a jar of potted shrimp or a fish stock cube or 1 tablespoon of miso paste can be used instead of shrimp paste if preferred.
• Serve with rice garnished with lime wedges, chopped spring onions and chopped coriander.

Banana & Pineapple Meringue Pie

Discovered in Rio de Janeiro, this is the perfect dessert for a large gathering. Containing tropical fruit and with a super-sweet taste, it captures the colourful flavours of Brazil perfectly.

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Serves 4-6

INGREDIENTS

For the fruit and sauce

• 250g caster sugar
• 4 tablespoons cold water
• 120ml double cream
• 50g butter
• 1 teaspoon sea salt
• 2 ripe bananas cut into 2cm slices
• ½ a ripe pineapple cut into 2cm cubes

For the custard

• 2 egg yolks
• 1 teaspoon vanilla paste or 1 fresh vanilla pod
• 15g cornflour
• 250ml whole milk
• 200g tin sweet condensed milk

For the meringue

• 4 egg whites
• 200g golden caster sugar
• 1 teaspoon cornflour
• 50g desiccated coconut

 

METHOD

For the fruit and sauce

Pre-heat oven to 200ºC / Fan 180°C / Gas Mark 6

Pour the sugar into the casserole, add the water and stir. Heat gently on a low to medium heat until the sugar has dissolved.

Turn up the heat slightly and allow to bubble for 5 minutes until the mixture turns to caramel. Do not take off the heat or stir during this process.

Stir in the cream, butter and salt.

Place the fruit into the stoneware dish and pour the caramel over.

For the custard

Whisk the egg yolks, vanilla and cornflour together in the milk pan. Gradually whisk in the milk and condensed milk and bring to the boil, stirring constantly.

When the custard starts to thicken and boil, take off the heat and pour over the caramel. Leave to cool a little.

For the meringue

In a scrupulously clean and dry bowl whisk the egg whites until they double in size and stand in stiff peaks.

Mix the sugar and cornflour together and fold into the egg whites, a third at a time, until shiny and holding the stiff peaks, then fold in the coconut.

Spoon the meringue mix on top of the custard making peaks with each spoonful.

Put the dish in the oven and bake for 15-20 minutes or until golden on top. Turn off the oven and leave for 10 minutes. Serve warm.

Cook's Notes

• As an alternative to making caramel, buy a tin of Dulce de Leche (boiled condensed milk) available from major supermarkets. Pour it into a bowl, loosen with two tablespoons of double cream and pour over the fruit.

Grilled Cheese Sticks with Honey & Farofa

This popular grilled cheese snack can be found all over Brazil and is the ultimate street food. Traditionally made with queijo coalho and served with either molasses or chimichurri sauce, it is equally delicious made with any of the three readily available cheeses suggested below. The farofa is optional but adds texture and an authentic Brazilian touch to the dish. Ideal as a starter or finger-food for a party.

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Makes 8 sticks

INGREDIENTS

For the cheese sticks

• 400g of either queso fresco, paneer or halloumi cheese, cut into thick 2 x 8cm pieces
• 8 wooden skewers
• Olive oil for brushing
• 2 tablespoons runny honey

For the farofa

• 200g manioc flour; alternatively, semolina, cornmeal or dried panko breadcrumbs
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
• 2 tablespoons fresh parsley, finely chopped
• Hot pepper sauce to serve

METHOD

To make the farofa

Melt the butter in the skillet on a low to medium heat and gently fry the onion for 5 minutes adding the garlic powder halfway through.

Add the manioc (or alternative) flour and continue to cook for 2 minutes to lightly toast. Remove from the heat and stir in the parsley and season with salt and pepper. Set aside.

To prepare the cheese sticks

Carefully insert the skewers, lengthways, into the cheese pieces.

Pre-heat the grill on a low to medium heat; meanwhile brush the cheese with a little olive oil on all sides. Test the temperature of the pan before adding the cheese – see Cook’s notes - and when hot enough add the cheese and cook for 2 minutes each side until coloured and caramelised. Don’t be tempted to move the cheese before this time; allow the surface to seal on the ribs of the pan. When it is cooked it will release easily.

Brush or roll the cooked cheese sticks in the honey and then roll in the farofa to coat thoroughly.

Serve on a plate or wooden board accompanied with the hot pepper sauce.

Cook's Notes

• Manioc flour can be found in good supermarkets or delicatessens or can easily be ordered online. If preferred use either semolina, cornmeal or panko breadcrumbs instead if easier to find.

Caldo Verde - Shredded Kale & Smoked Sausage Stew

Originally from Portugal, Caldo Verde, is a quick, no-fuss dish that has long been a family favourite because of its simple ingredients and delicious flavours. It is a cross between a soup and a stew as it includes large chunks of sausage and vegetables.

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Serves 4

INGREDIENTS

• 2 tablespoons mild olive oil
• 600g smoked sausages, cut into large pieces
• 2 banana shallots, finely chopped
• 4 garlic cloves, crushed
• 1 tablespoon white wine vinegar
• 800g waxy potatoes (Charlotte or Anya) cut into quarters, lengthways
• 500-600ml good chicken stock
• 200g kale, washed, tough stems removed and cut into 1cm shreds
• Salt and pepper

METHOD

Heat the oil in the casserole on a medium heat setting, add the sausages, seal and cook for 3-4 minutes until caramelised. Remove with a slotted spoon and set aside.

Add the shallots and garlic to the remaining oil in the casserole and fry gently for 5 minutes. Add the white wine vinegar and cook for a further minute.

Add the potatoes and cook for 5 minutes.

Return the sausages to the casserole, along with any resting juices and the chicken stock. Bring to the boil and simmer for 10 minutes until the potatoes are cooked. Stir the potatoes to break up a little in the stew.

Finally, add the kale and cook for 5 minutes and season with salt and pepper to taste.

Cook's Notes

• If preferred, use good quality pork sausages as an alternative to smoked.
• If made one or two days in advance the flavours will intensify. Keep chilled until needed.
• To keep the leaves a vibrant green, do not cook the kale for more than 5 minutes.
• For a vegetarian alternative replace the sausage with a 400g can of white beans, such as cannellini, and use vegetable stock.

Grilled Butterflied Chicken & Coriander Rice

A delicious alternative to classic roast chicken and shows how to cook simple, authentic Brazilian rice. The juices from the chicken will soak into the rice adding extra flavour. For an extra-succulent and moist result try brining the chicken before cooking (optional).

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Serves 4

INGREDIENTS

• 1-1.2kg whole chicken, butterflied

For the brine (optional)

• 100g brown sugar
• 100g coarse sea salt
• 1 litre hot water
• 1 small onion, chopped
• 2 teaspoons chilli flakes
• 2 teaspoons garlic powder
• ½ teaspoon dried oregano
• 150ml Cachaça
• Juice and zest of 1
• 1 teaspoon black peppercorns

For the rice

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 teaspoons garlic powder
• 1 cup jasmine white rice
• 2 cups boiling water
• 1 teaspoon salt
• Handful of fresh coriander, chopped

INSTRUCTIONS

To butterfly the chicken

Remove the backbone by placing the chicken breast-side down on a board and, using a very sharp knife or kitchen shears, cut along either side of the backbone, staying as close to the bone as possible.

Turn the chicken over. Use a tray or board and press down firmly to flatten the breastbone. Alternatively, ask your butcher to prepare the chicken for you.

To brine the chicken (optional)

In a large bowl big enough to submerge the chicken, mix the salt and sugar with the hot water until dissolved, then mix in all the remaining ingredients. Submerge the chicken, cover and chill for at least 4 hours or overnight.

To cook the chicken and rice

Pre-heat oven to 180ºC/ 160°C Fan / Gas Mark 4.

Remove the chicken from the brine (if applicable) and pat dry with kitchen paper and rub all over with olive oil. Discard the brine.

Heat the grill on a medium heat setting. Test the temperature of the pan – see Cook’s notes - and when hot enough place the chicken skin-side down pressing firmly to maximise contact with the grill. Cook for 12-15 minutes then carefully turn over, with tongs, skin-side up and cook again for a further 12-15 minutes.

Place the grill into the oven and cook for 15 minutes more. Remove and allow the chicken to rest on the grill for 20-30 minutes.

Meanwhile heat the olive oil in the casserole on a medium heat and fry the onion for 5 minutes, without colouring. Add the garlic powder and rice and cook for a further 2-3 minutes, stirring regularly to ensure sure the rice doesn’t stick to the bottom and all grains are coated in oil.

Add the water and salt and bring to the boil. Reduce the heat, put on the lid and simmer for 15-20 minutes until the rice is cooked. Remove from the heat and allow to rest for 5 minutes. Stir through the coriander and serve.

Cook's Notes

• To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.
• To flatten the chicken weigh it down by placing a heavy pan wrapped in foil on it during cooking.
• Rest the chicken for as long as possible to relax and tenderise the meat
• Garnish the chicken with lime wedges and serve with a pot of hot pepper sauce.

Grilled Prawns & Crushed Avocado Toast

This recipe makes a delicious starter for a dinner party or a show-stopping snack that really shows off the tropical flavours and vibrant colours of Brazil. Nearly all the preparation can be done a day in advance which will leave you more time to spend with your guests.

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Serves 2

INGREDIENTS

• 6 large tiger prawns, shells and heads on

• 3 cloves of garlic, crushed

• 1 red chilli, halved lengthways, deseeded and thinly sliced

• Olive oil

• Salt and black pepper

For the stock

• 1 tablespoon olive oil

• Prawn shells

• 1 small onion, chopped

• Thumb-sized piece fresh ginger, sliced

• 200ml coconut milk

• 200ml chicken stock

• Light soy sauce

• Fish sauce

For the salsa

• Half a ripe mango, cut into ½cm dice

• Half a red onion, finely chopped

• 1 tablespoon fresh basil, chopped

• 1 red chilli, finely chopped

• Juice and zest of half a lime

• 2 tablespoons olive oil.

For the crushed avocado

• 1 ripe avocado

• 1 tablespoon soured cream

• 1 tablespoon fresh coriander, chopped

• Juice and zest of half a lime

• 2 slices of sourdough bread cut from a small oval loaf

 

METHOD

To prepare the prawns

Remove the shells and devein the prawns, keeping the heads on. Keep the shells to use in the stock.

Put the prawns, garlic, chilli and olive oil into a bowl, cover and marinate in the refrigerator until needed.

To make the stock

Heat the olive oil in the casserole on a low to medium heat, add the prawn shells, onion and ginger then fry gently for 5 minutes, stirring frequently.

Add the coconut milk and chicken stock, bring to the boil and reduce by half, season with half a teaspoon of soy sauce, teaspoon of fish sauce and salt and black pepper.

Strain the stock into a container and discard the shells and vegetables.

Allow to chill and refrigerate until needed.

To make the salsa

In a bowl mix the mango, red onion, basil, chilli, lime juice and zest, 2 tablespoons of olive oil and season with salt and black pepper. Cover and refrigerate until needed.

To prepare the crushed avocado

Cut the avocado in half, remove the stone and then the flesh. Roughly chop the flesh, put in a bowl along with the soured cream, coriander and juice and zest of half a lime. Season with salt and pepper.

Place a layer of cling-film directly onto the avocado mixture, this will prevent the avocado from turning brown, and refrigerate until needed.

To cook and assemble

Remove all items from the fridge, gently heat the stock in a small saucepan.

Heat the grill on a medium heat setting; meanwhile brush the sourdough slices with a little olive oil. Test the temperature of the pan – see Cook’s notes - and when hot enough place the bread onto the grill and toast on both sides. Remove and spread one side of each slice with crushed avocado and place on a stoneware serving platter until needed.

Test the temperature of the grill again with a little water and, if hot enough, add the prawns and cook for 3 minutes on each side. For the final 30 seconds, turn down the heat and pour in the remaining marinade of chilli, garlic and olive oil.

Remove the pan from the heat. Carefully place three prawns on top of each slice of avocado toast and spoon over the pan juices.

Spoon the mango salsa around the toast, then drizzle with stock.

Serve with a hot water and lemon finger bowl.

Cook's Notes

• To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.

• You can peel the prawns and make the stock and salsa the day before and refrigerate until needed.

• Take care not to burn the garlic when cooking or it will taste bitter.

• Any leftover stock can be frozen for up to two months.

Chicken & Prawn Xim Xim

Somewhere between a stew and a curry, with fragrant flavours, this dish is reminiscent of Thailand and Africa. The name Xim Xim means stew in some African dialects and almost certainly originates from the African continent. This dish is huge in flavour, packs a strong punch and is a real crowd-pleaser. Serve with boiled rice.

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Serves 4-6

INGREDIENTS

• 4 chicken thighs, cut into 2-3cm chunks
• 3 cloves garlic, crushed
• Juice and zest of 1 lime
• 2 tablespoons olive oil
• 2 onions, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped
• Thumb-sized piece fresh ginger, peeled and grated
• 1 teaspoon turmeric
• ½ cup roasted peanuts, ground
• ½ cup of roasted cashews
• 80-100g dried shrimps, ground in a food processor – see Cook’s notes
• 2 teaspoons tomato purée
• 600ml hot chicken stock
• 200g king prawns, shells and heads removed and deveined
• 50g creamed coconut, grated
• Small bunch fresh coriander, chopped
• 1 bunch spring onions, finely chopped

METHOD

In a bowl, combine the chicken, garlic, lime juice and zest, cover and allow to marinate in the refrigerator for 20 minutes.

Heat the olive oil in the non-stick frying pan on a low to medium heat. Cook the chicken until sealed all over and golden.

Add the onions and cook for around 5 minutes or until soft but not coloured.

Next add the chilli, ginger and turmeric and fry for a further 2 minutes.

Add the nuts, dried shrimps and tomato purée. Stir to combine then add the chicken stock. Cook for 20 minutes to a thick, stew-like consistency.

Finally, add the prawns and creamed coconut and cook for a further 3 minutes.

Garnish with the coriander and spring onions and serve with boiled rice.

Cook's Notes

• Dried shrimps can be ordered online or bought from Asian supermarkets. Alternatively use 1 tablespoon shrimp paste or a few dashes of fish sauce.
• Large, cooked prawns can be used instead of raw, if preferred.

Snickerdoodle Ice Cream Sandwiches

This is super easy and super sweet recipe!!!

For those of you not in the know (I wasn't ;-), a 'snickerdoodle' is a type of cookie from North America that's rolled in cinnamon sugar and has a cracked surface once baked.

It’s soft, sweet and very tasty.  Your kitchen will smell amazing, and all will be good with the world. again. 

Everything can be made in advance, and you don’t even need to churn the ice cream, just mix and pop into the freezer until needed and the cookie dough mix can be made in advance and baked fresh just before needed. 

Once baked, the cookies will keep well for 4­-5 days in sealed container.

Enjoy!

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MY SNICKERDOODLE ICE CREAM SANDWICHES

MY SNICKERDOODLE ICE CREAM SANDWICHES

Ingredients

For the snickerdoodle cookies:

• 240g butter
• 180g light brown sugar
• 100g caster sugar
• 1 egg (beaten)
• 1 tsp vanilla paste
• 1⁄2 tsp cinnamon
• 1⁄2 tsp bicarb
• 1⁄2 tsp cream of tartar/baking powder
• 1⁄2 tsp salt
• 300g flour
• cinnamon sugar (50g caster sugar mixed with 1 tsp cinnamon)

For the ice cream:

• 400ml double cream
• 400g can condensed milk
• 1 vanilla pod
• 50g honeycomb
• a handful of milk chocolate shavings

Method

To make the ice cream:

Slice the vanilla pod lengthways, scrape out the black seeds and place in a bowl. Add the cream and whisk until soft peaks form. Add the condensed milk to the cream and whisk again until combined. Break the honeycomb into chunks, gently fold into the ice cream mix.

Pour into a baking tray 30cmx20cm lined with greaseproof paper that gives the ice cream 1­-2 inches in depth/thickness.

Freeze until firm.

For the Snickerdoodles:

Melt the butter and add to a bowl. Whisk together the butter and sugars until well mixed.

Add the egg, vanilla paste and combine.

Add all remaining dry ingredients and combine to a soft paste.

Transfer to a bowl or container and refrigerate until firm (at least 1 hour or more and will keep for up to 4 days in the fridge).

Roll into 25g perfect balls and then roll in the cinnamon sugar to coat.

Place on a baking tray with ample space between and bake 10-­12 minutes at 170C, then allow to cool.

To assemble:

Cut the ice cream with a round cutter/mould the same size as the snickerdoodles.

Turn a snickerdoodle upside down, place the cut ice cream on top, place a second snickerdoodle facing up on top and gently press down to adhere or make 'a sandwich'.

Pop back into the freezer till needed and continue to make sandwiches.

To serve, roll half of the sandwich in chocolate shavings. 

Lamb Pie & Broad Bean Mash

On the brief for my cooking demonstration at the BBC Good Food Show Dubai, I was told to make sure the ingredients were accessible and had a middle eastern theme. So what better than to put a twist to on a great British classic with the addition of those middle eastern flavours. 

Pie and mash but instead of beef, let's use lamb and add cinnamon that everyone knows as a great culinary match. I am using rough puff as the lid, a versatile pastry that works with these big flavours. And by adding toasted pine nuts just before rolling the pastry on adds a welcoming crunchy texture to the pie.

Paired with a broad bean mash being sweet works well with the lamb and is a great alternative to classic potato mash. Garden peas will work just as well too.

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MY LAMB PIE AND BROAD BEAN MASH

Serves 4

Ingredients

• 750g minced lamb
• 1 large onion finely chopped
• 4 cloves of garlic crushed
• 1 tbsp tomato puree 
• 1 tsp ground cumin
• 1 tsp ground allspice
• 1 tsp ground coriander
• 1 pinch ground nutmeg 
• 1 tsp cinnamon
• 2 tbsp olive oil
• 500ml chicken stock
• 30g toasted pine nuts
• salt and pepper

For the pastry:

• 200g plain flour
• 125g cold butter cubed
• pinch of salt
• 1 egg yolk
• dash of water
• egg yolk for brushing

For the Broad Bean mash:

• 1kg Podded Broad Beans
• 1 Medium Potato peeled, cooked and mashed
• 500ml milk
• 25ml extra virgin olive oil
• 50g grated Pparmesan
• a handful of mint leaves, chopped
• 50g feta
• zest of 1 lemon

 

Method

For the pastry:

Sift the flour and salt into a bowl and add the butter, gently mix, and add the egg yolk and a dash of water.  Combine to a dough making sure there are butter lumps throughout. Wrap in clingfilm and chill.

For the Lamb:

In a saucepan, heat the oil till smoking and fry off the lamb in batches until browned and golden all over. Transfer with a slotted spoon to a plate.

To the pan, add the onions and garlic, lower the heat and sweat off for 5 minutes. Then, return the lamb to the pan. Add the spices and cook off for a further 5 minutes. Add the tomato puree and chicken stock, place the lid on and cook for 2 hours.

Remove the lid, turn up the heat and reduce by a 1⁄3 to thicken.

Season with salt & pepper, add the pine nuts and allow to cool.

To assemble:

Pre-heat oven to 180C.

Fill four individual pie dishes with the lamb filling.

Brush the rims of the pie dishes with egg yolk. Separate the pastry into four and roll into circles/ovals 10mm thick making sure they overlap each pie dish, top with a circle of pastry, seal and crimp the edges and trim around the sides of your dish to neaten if needed.

Brush the top of the pastry with egg yolk. Bake for about 25­-30 minutes till the pastry is golden brown. Cool for 5­-10 minutes before serving.

For the mash:

First, remove the outer shell of the beans.

In a saucepan, bring the milk to a boil and add the beans, cook for 3-­4 minutes. With a slotted spoon, transfer the beans to a food processor and puree.

Add the potato, parmesan, salt and pepper, mint and a little of the milk to loosen and quickly blitz to combine. Transfer to a bowl and garnish with the crumbled feta and a drizzle of olive oil.

Rice Pudding Cake with Rum & Raisin Apples

Ingredients

• 350ml whole milk
• 350ml double cream
• 2 large eggs
• 1 vanilla pod, split and seeds scraped
• Zest of 2 lemons, peeled into wide strips with a potato peeler
• 50g light brown soft sugar
• 100g Arborio risotto rice
• Pinch salt
• Knob unsalted butter
• 250g dulce de leche
• 3 dessert apples (Pink Lady or Cox)
• 50g caster sugar
• ½ teaspoon ground cinnamon
• 25g unsalted butter
• 50g raisins
• 50ml spiced dark rum

Method

Preheat the oven to 180C, 350F or gas mark 4. Pour all of the ingredients, except the eggs and dulce de leche into a saucepan and bring to the boil.

Reduce the heat and simmer for 15 minutes, stirring constantly, until thickened. Take the pan off the heat and leave to cool for 10 minutes. Remove the vanilla pod and lemon zest then beat in the eggs.

Meanwhile grease a round cake tin with the butter, spread the dulce de leche over the base in an even layer then chill in the fridge until needed. Pour the cooled rice mixture over the top and even out the top with the back of a spoon.

Place on a baking tray and bake for 25 to 30 minutes until just set, with a slight wobble in the centre. Leave the cake to cool completely then transfer to the fridge and chill until ready to serve.

Just before serving, prepare the apples. Core the apples, cut into wedges and toss with the sugar and cinnamon. Heat the butter in a non-stick frying pan and when foaming add the apples.

Cook for 2 to 3 minutes, shaking the pan occasionally, until then apples are golden brown but still hold their shape. Add the raisins and rum and cook until most of the liquid has evaporated.

Remove from the heat and leave to cool slightly. Turn the rice pudding cake out onto a serving plate or board. Cut into thick slices and serve with the warm apples.

Rooftop Cooking with The Four Seasons Lisbon

For my most recent trip to Lisbon, I was lucky to spend a night at the Four Seasons Hotel - Ritz Lisboa to meet the team and cook a few dishes with their executive chef, Pascal Meynard. Regarded as Lisbon’s foremost luxury hotel, situated in the very heart of the city, overlooking the Eduardo VII Park with amazing views of Lisbon from their rooftop running track (by far the best urban running track in the world IMO). It is only a 10-minute taxi or 30-minute stroll down to the old town and seafront. With a mix of Louis XVI style and art deco with wall decorations, tapestries and many art hangings throughout the hotel makes you feel like you're in an art gallery. But I’m not here for their spectacular architecture and art. I’m here for the food, and Chef Pascal is the 'artist' that I’m here to see.

Hailing from France, Pascal is the man in charge and upon arrival welcomes me warmly and tells me about the dishes we’ll be cooking. But first up, there's a spot of LUNCH! So lunch at the Four Seasons is something of an institution with locals and business types devouring a buffet from inside the Varanda Restaurant that can even be taken out onto the terrace. Now, I've done my fair share of travelling and the term ‘buffet’ never really fills me with any culinary expectation. But this was quite something offering a mix of well thought out and executed international and local cuisine. 

My personal highlights were the sushi, cold fish cuts and a bream fillet with a Provencale crust. My wife, to no surprise, will devour anything with sugar and enjoyed their mini pastel de natas and eclairs. The hotel's showpiece and a must try is their mille-feuilles (meaning a thousand leaves), all made in-house by Pastry Chef Fabian Nguyen. Paired with a glass of port while sitting in the Lisbon sunshine, it's easy to see why their lunch buffet is so popular. 

After a wake up coffee and a few more pastries (it is a buffet after all…), I headed to the rooftop to meet Chef Pascal where we cooked a dish that shouts out loud about Portuguese cuisine and produce; Seafood Cataplana!

As chef told me, “when the local produce is this good, there’s no excuse not to use it”. With onion and lots of garlic as the base with Portuguese olive oil, then roasted peppers, white wine, seafood bisque, clams, lobster, Algarve prawns, monkfish, snapper and sea bass then cooked lid closed in a cataplana for 5 minutes then garnished with coriander. The colours reminding me of the Portuguese flag, this is exactly what Portuguese cooking is all about. Simple and quick while using the freshest ingredients resulting in layers of flavour and textures. I order you to try!

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Chef Pascal's Seafood Cataplana 

Watch Executive Chef Pascal Meynard team up with Chef Andy Bates to cook a Seafood Cataplana - on the rooftop of Four Seasons Hotel Ritz Lisbon. 
Talk about food with a view!

Serves 2

INGREDIENTS

• 1 lobster, cooked & cut into thumb size pieces
• 2 large Algarve shrimps or large tiger prawns
• 50-100g monkfish
• 50-100g sea bass
• 50-100g Snapper
• 100g clams
• half a green bell peppers, roasted, peeled & thinly sliced
• half a red bell peppers, roasted, peeled & thinly sliced
• 1 medium onion, thinly sliced
• 5-6 gloves of garlic, crushed
• handful of coriander, roughly chopped
• 1 ripe tomatos, diced
• 50ml virgin olive oil
• 100ml white wine
• 100ml of seafood bisque
• salt

METHOD

On the bottom of the cataplana dish place the ingredients by the following order; clams, then the onions, garlic, bell peppers, tomatos, monkfish, sea bass, snapper, prawns, lobster, white wine and virgin olive oil and season with salt. Close the cataplana and on a stove cook on medium heat until steam comes out from the sides of the cataplana (7-8 minutes). 

Open in front of your guests and garish with coriander. 

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Next was down to the kitchen to make a Portuguese classic sandwich called ‘Prego’. Now, I’m a BIG fan of sandwiches and I’ve long been a big fan of Bifana which are grilled pork sandwiches and the Prego is just a simple substitution using beef instead of pork. Chef Pascal took me through his take with a few twists on the classic sandwich using Bolo do Caco (muffin/scone made from sweet potato from Madeira), garlic butter, tenderloin beef steak (minute-fried), cheese, ham, thin omelette and salad then warmed through under the grill. It’s as good as it sounds. The meat cooked quickly then rested, layers of flavour and texture from the ham, cheese and omelette, freshness from the salad, the garlic butter which IMO is such an important ingredient for Pregos and Bifanas and then encased a warm sweet potato muffin like bun. WOW! I mean just look at the pic, you would wouldn’t you.

Later that evening, our excellent concierge got us a late booking at popular ‘Mini Bar’ by Jose Avillez. Once a chef at El Bulli and now returning home to make things happen in Portugals's ever growing relaxed dining scene. Very yummy yet playful, the perfect end to the day. 

The next day after a late breakfast, the hotel arranged for us to get out and see the town on one of the many tuk-tuks (ours being electric with zero emissions was a plus making it a quiet ride too). Our driver, Antonio, was the perfect guide. Being from Lisbon, he was very knowledgeable not just about the city's history but just as important to me about the bars, cafes and easy eating spots where the locals like to go. He kindly, although probably from my continuous nagging, took us for a beer and Bifana in one of his favourite spots. A nice finishing touch but to be totally expected from the warm natured people of Portugal.

Then it was back to the hotel to grab our belongings and make the quick jump back to London ;'(

Many thanks to Chef Pascal, Vasco, Diana and everyone at the Four Seasons Lisboa. I will see you very soon. 

Pork & Clams

A Portuguese classic known as 'Carne de Porco a Alentejana' and one of my favourite combinations of surf n turf.

This version is a great way to use up leftover roast pork, ideal for a midweek, quick and very tasty meal. Also, one pot cooking, which means little washing up.

I’m using pork belly because of the succulent taste and it can be cooked at a higher temperature without drying out but any cut will work. If not using pre roasted pork, cut the raw pork into dices and fry off first.

And #Yes I’m using a lot of garlic just like the Portuguese :)

Serves 4

Ingredients

• 400g-500g roasted pork belly, cut into roughly 3cm cubes (large chunks)
• 150ml pale ale beer/white wine
• 2 tbsp olive oil
• ½ tsp sweet paprika
• 8 garlic cloves, crushed
• 2 banana shallots, diced
• 300ml chicken stock
• 1kg clams, purged & cleaned

To serve:

• handful of chopped coriander
• 1 lemon cut into wedges

Method

In a large pan heat the olive oil to a high heat and fry the pork off for about 3-5 minutes until caramelized and golden. With a slotted spoon, remove from the pan and rest on a plate.

Turn down to a medium heat and add to the pan, your the shallots and garlic. Cook for 3 minutes then add the paprika and cook for a further minute.

Turn the heat up again, return the pork to the pan and add the beer or white wine. Keep at a boil and reduce by ½. Add the chicken stock, season with salt and pepper and add the clams. Bring to the boil, cover and cook for 8 minutes or until all the clams have opened.

Serve in the middle of the table with coriander and lemon wedges scattered over.

Portuguese Tortilla

A great snack that can be eaten warm after cooking or chilled for the next day, and especially great for picnics and hampers. Serve with a green salad to bulk out for a main meal.

If chouriço Portuguese not available then just use chorizo or omit the meat for a vegetarian version.

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My portuguese tortilla

Ingredients

• 300g Portuguese chouriço, cut into thin slices
• 300g waxy potatoes (Charlotte or new potatoes) par boiled, cut into thin slices
• 1 white onion, peeled, halved & thinly sliced
• flaked sea salt and freshly ground black pepper
• 7 large eggs beaten.
• 3 tbsp olive oil for cooking

Method

In an 8” skillet/frying pan heat the olive oil to a medium heat and add the chorizo and cook off for 5 minutes to colour and release their cooking juices. Use a slotted spoon to transfer the chorizo onto a plate and rest until needed. To the pan, add the potatoes and onions and gently cook for 20mins until the potatoes are cooked and the onions are softened and translucent. Return the chorizo to the pan and mix.

Pour the onions, potatoes and sausage into a bowl and return the skillet back to the heat adding a little more oil. Season the potato mix, add the eggs, quickly stir and pour back into the skillet, flattening the mix a little to create layers in the tortilla.

Cook for around 6-8 minutes until the edges are set and centre is slightly runny. Run a spatula around the edges occasionally whilst cooking.

Place a plate upside down onto the skillet, invert onto the plate and slide cooked side up back into the skillet. Return to the heat for a further 4-6 minutes until completely set. allow to rest for 10-15 minutes and serve in the skillet or inverted onto a plate/serving board in wedges or squares.  

Ovar Cake

Ovar is a small town in north central Portugal, 30 minutes drive south from Porto. The sponge is known all over the country and it especially popular at Easter.

The resulting cake is a light, airy sponge with an almost medium rare runny centre that will keep for a few days in a sealed container in the fridge.

The best thing is that it is very easy to make with few ingredients and goes superbly with Port.

CHEF'S TIP: To speed up the mixing process, use a cake mixer with the whisk attachment is an almost mandatory tool for this recipe.

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My Ovar Cake 

Ingredients

• 2 eggs
• 6 egg yolks lightly beaten
• 100g golden caster sugar
• 60g plain flour

Method

In a mixer, beat the eggs and sugar until creamy. Slowly add the egg yolks and whisk for 12-15 minutes until pale and almost tripled in size to a stiff cream.

Sift in the flour and gently fold in.

Line a cake tin with buttered and then floured greaseproof paper (floured side up).

Pour batter into the tin. Bake at 180C for 16 minutes, turn the oven off and leave to cool with oven door open.

Serve with Port.

Food with a View in Porto, Portugal

Porto is Portugal's second largest city and arguably its most beautiful (in my opinion ;) I had never been before and arrived late afternoon with the crew to our hotel, The Yeatman. I stepped out onto the balcony, and I could see why. The Old Town lined on either side of the river Douro full of zigzagging narrow streets with medieval relics, old churches, bell towers and the iconic bridges. The Luis I Bridge with upper and lower deck crossings being my favourite was quite a sight, made even more pleasing with the sun setting.

As always with filming we were a little behind so Matt, our cameraman and Producer Sarah quickly filmed the sunset (with seconds to spare may I might add). Whilst I got to enjoy a pleasant welcome on the terrace with Marta and Frederic from the tourist board. They were very welcoming and excited to meet to me. But even more excited and eager for me to get out for dinner because they had a surprise treat for me. ‘Surprise food’ eh… I loved it already. I’m not a fussy eater, so anything I’ve not tried before is always a culinary joy for me but what I received was something I was totally unprepared for. 

The Leader of the Pack - Sarah! 

The Francesinha

We arrived at a restaurant on the banks of the River Douro in the Ribeira District, sat down and was told my order had already been taken, fair enough. I looked at the wine list but was told my meal was made to be had with beer, interesting… So then it arrived, it was called a Francesinha (Little Frenchy), and I’m so glad I had only a light lunch earlier. Originating in Porto in the 60’s it an adapted croque-monsieur for the Portuguese palate and nowadays locals will have their chosen destination with their very own favourite Francesinha. With the typical arguing about the quality of the sauce, bread and meat. It is a no holds barred sandwich. The stacking of ingredients were as follows, white bread then sliced steak, a layer of ham, sliced sausages, cheese, another layer of white bread then topped with more cheese and a fried egg. Oh and around the stacked sandwich like a castle moat was a spicy tomato and beer sauce. 

WARNING: This is not for the faint hearted.  Marta later pointed out that it’s best eaten after a big night out in the early hours of the morning to soak up the excess partying ;) My opinion, it was tasty but tough work. An overload of meat with the richness of the cheese and egg plus that gravy nearly pushed me over the edge. But for Queen and country I soldiered on and tackled the beast to the very end. For any first timers, this meal could easily be shared between two.

Sliding into a food coma, I was reminded (again, to the amusement of the crew) that we had one final piece to camera to do before bed. We took a walk or rather a waddle up the hill to Candido Dos Reis that is known for it's great nightlife. Candido Dos Reis is a vibrant area with young and old embracing the city where you can enjoy coffees and cocktails into the very early hours on a nightly basis.

The next day we were up early to shot my next recipe, my Portuguese Tortilla, on the banks of the River Douro in the grounds of the Yeatman Hotel. The town looked just as spectacular during the day and once again #FoodWithAView was doing exactly what it said on the tin.

So apart from the stunning views, amazing architecture, friendly locals and super-sized sandwiches, what else is Porto famous for? Well, PORT! 

Adrian Bridge from Taylor's

With the filming of the recipe ‘in the can’ we took a short walk to Taylor's Port Cellars and was shown around and even got to try some of the variations of Portugal's most famous fortified wine. Like much of what I've experienced in Portugal it was full of flavour with and with so much history behind it, you can see why the people of this country are so proud of their produce.

Not just to eaten with cheese, Port works perfectly with desserts so I’ve included a recipe for a classic Portuguese sponge called Ovar Cake, that will work perfectly with a chilled glass.

And that concludes my week of #FoodWithAView on Good Morning Britain. I hope you've enjoyed the videos, pictures and blogs. It's been a pleasure to be given the opportunity to be your guide and hope to see you all soon.

Take care, Andy

BBQ Salted Sardines with Cucumber & Onion Salad

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My BBQ Salted Sardines with Cucumber & Onion Salad

serves 4

INGREDIENTS

• 8-10 sardines, depending on size
• flaked sea salt
• slices of sourdough bread

FOR CUCUMBER & ONION SALAD:

• 1 cucumber, sliced thinly in rounds 
• 1 large red onion, sliced thinly
• 300ml apple cider vinegar
• 2tsp caster sugar
• 2tsp salt
• 1tsp cumin

Method

For the salad, in a bowl mix the vinegar with sugar, salt and cumin. Add the cucumber and onion, mix and leave at room temperature for one hour. Can be made a week in advance and kept in the fridge.

Pat dry the sardines, brush with olive oil and season well with flaked salt and grill on the BBQ for 4-6 minutes depending on the size. Leaving alone and turning only once when cooking. Allow to rest for 5 minutes.

Serve the sardines on top of sourdough bread slices to absorb the juices with the cucumber and onion salad on the side.

BBQ Cod Parcels & Herb Sauce

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My BBQ Cod Parcels & Herb Sauce

serves 4

INGREDIENTS

• 4 cod fillets each weighing around 150-200g each.
• 500g cooked new potatoes cut into 1cm slices
• 80g cherry tomatoes, quartered
• 20g black olives, quartered 
• 2 tsp small capers
• juice of ½ lemon
• 1 shallot, finely chopped
• 100ml extra-virgin olive oil
• salt & pepper

FOR THE HERB SAUCE:

• Handful of basil
• Handful of parsley
• 50ml red wine vinegar
• 100ml olive oil
• water (to let down)

Method

Lay a sheet of baking paper on top of a sheet of foil both cut into about 40cmx40cm squares.

On top of the baking paper, in the middle, lay out the potato slices making a 'bed' for the cod. Place the cod fillets on top then scatter with the tomatoes, black olives, capers, shallot, lemon juice, olive oil, salt and pepper. To make the parcel, fold the top and bottom together and roll creating a seal. Then roll in the sides creating a sealed parcel.

Place on the BBQ for 8 minutes. Whilst the fish is cooking, finely chop the coriander and parsley (or blitz in a food processor), mix with the olive oil and vinegar and season with salt and pepper. Let down with water to a pouring consistency.

Take the ‘parcel’ off the heat and allow to rest for 5 minutes. Open in the middle of the table, serving the herb sauce in a jug on the side. Dig in!