Milu Monday - Hot Prawn curry

Hot Prawn Curry

Caril de Camarᾶo Picante

 

Serves                  4 to 6

 

Ingredients

 

3                              onions, peeled and grated

3                              cloves garlic, peeled and finely chopped

2                              bay leaves

600ml                    olive oil

100g                       butter or margarine

2                              bunches fresh coriander, chopped

5                              medium ripe tomatoes  

15ml                      coarse salt

5ml                         garam masala

10ml                      jeera/curry powder

10ml                      turmeric

5ml                         crushed fresh ginger

10ml                      finely chopped fresh chilies

500ml                    water

1kg                         prawn meat

1tin                        coconut milk

250ml                    fresh cream

4                              small spring onions, roughly chopped

 

Method

Fry the grated onions, garlic and bay leaves in the olive oil and butter or margarine until browned.  Add the coriander and mix well.

 Add the tomatoes, salt, masala, jeera/curry powder, turmeric, ginger and chilies.  Add the water and simmer for approximately 10 minutes.

 

Add the prawn meat and leave to simmer for 5 minutes.  Add the coconut milk and fresh cream.  Mix well and leave to simmer on a low heat for approximately 10 minutes.

 

Add the spring onions and cook for approximately 3 minutes.

 

Serving Suggestion

Serve with fluffy yellow rice and salsa salad made from chopped green pepper, tomato, onion and green chilies, lightly dressed with olive oil, salt and vinegar.

 

Throwback Thursday-Cupcakes

CUPCAKE HISTORY

The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcake originated. There are two theories: one, the cakes were originally cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup.

 

Witty Wednesday

Quick Tip Tuesday

Adega Express will be at the Kids and Baby Expo at Emperor’s Palace this weekend, bringing you our famous, award winning Portuguese cuisine and hospitality!

Milu Monday - Fried Fish Vinaigrette

 

FRIED FISH VINAIGRETTE

PEIXE FRITO COM MOLHO DE ESCABECHE 

Serves 4

Ingredients:   

800g fried fish (scabbard fish, whitebait, hake and sardines are a few choices)

Vinaigrette Sauce:

100ml           olive oil

3                    large onions, peeled and very thinly sliced

2                    bay leaves

3                   cloves garlic, peeled and very thinly sliced

4                    springs flat-leaf parsley, chopped

Pinch            salt, to taste

Pinch            freshly grounder black pepper, to taste

100ml          white wine vinegar

Method:

To make the sauce heat the olive oil in a frying pan and gently fry the onions with the bay leaves, garlic and parsley.  When the onions are soft, add the salt. Pepper and vinegar.  Bring to the boil and cook for a few minutes.

Pour the vinaigrette sauce over the fish.

Allow to cool and serve some hours later or the next day.

Serving Suggestion:

Serve with boiled potatoes and a Portuguese Salad.

Milu Monday- Milu's Chicken Livers in Creamy Peri-Peri Sauce

Milu Monday!

Milu's Chicken Livers in a Creamy 

Peri-Peri Sauce

Ingredients:

• 500g chicken livers, trimmed and thoroughly washed
• 30ml (2 Tbsp) cooking oil
• 1 large onion, peeled and sliced
• 100g butter or margarine
• 3 cloves garlic, peeled and chopped
• 2 bay leaves
• 4 fresh chillies, thinly sliced
• 125ml (1/2 cup) dry white wine
• 125ml (1/2 cup) fresh cream
• Pinch salt, to taste
• 1 small bunch flat-leaf parsley

Method:

• Brown the livers in the cooking oil in a thick-base frying pan for about 5 minutes, until done. Remove the livers and set aside. Fry the onion rings in the same pan until glazed.
• Pour the remaining oil from the pan used for the livers and onions into a saucepan. Add the butter or margarine, garlic, bay leaves, chillies, fried livers and onions. Mix thoroughly but gently so as not to break up the livers.
• Cook for about 3 minutes, and then add the wine and cream. Cook for another 8 to 10 minutes. Add salt to taste.
• Sprinkle the parsley on top and serve immediately.

Serving Suggestion:

Serve with fresh home-made bread to soak up all the sauce.

Serves 4