Chilli con Quorn over Pasta Shells (vagetarian)

Receita em Português AQUI

Very easy recipe that I do repeat several times during the month, as my wife is a vegetarian, and this turns out very similar to the meat one (my opinion) I also enjoy it too. The kids are not so keen, don't take me wrong they still like it but called it fake meat and say would prefer with real meat.

• 2 red chillies (finely sliced) medium hot
  
• 1/2 red pepper and 1/2 green pepper (diced)
• 1 onion diced
  
• 1 large carrot (thinly sliced)
  
• 3 garlic cloves (minced)
  
• 1 soup spoon tomato concentrate
  
• 1 tin of tomatoes (diced) can also use fresh ones but de-seed them and remove the skin first about 3 large will do (diced)
  
• 1 tin mixed beans (or just kidney beans will do)
  
• salt and pepper to taste
  
• 1 tea spoon full of cumin powder
  
• 300grs of Quorn (or alternatively soya mince)
  
• 400grs of pasta shells (cooked in water with two crushed garlic cloves)
  
• 1/2 glass of white wine
  
• 4 soup spoons of olive oil
  

Well this recipe is very simple, place the oil in pan and once very hot add the following: Onion, Garlic, chilly, peppers, carrots, cumin powder, salt and black pepper (to taste), let it all cook stirring occasionally until the onion is semi transparent, at this stage add the tomato, the tomato concentrate and the wine, reduce to medium heat and let it simmer for 5 minutes.

Now add the Quorn or Soya and let it continue to simmer stirring occasionally for a further 5 minutes, at the of which you add the beans and let it continue to simmer for a further 3-5 minutes more and the sauce is ready. So remember to put the pasta on cooking around the time you added the Quorn to the sauce.

Once all is ready place the pasta on the plate (you can also do this with rice or Bulgar or even cus cus) and pour a good couple of serving spoons over the pasta, (optionally) you can add some grated cheddar and a little Parmesan on top. makes it just delicious, of course is also good without it. For a meat one just replace the Quorn with beef or pork or lamb mince.

Tip: for fairly hot use the whole chillies sliced, if less heat is required just cat the chillies in half and remove the seeds and the white veins, before cooking them.

Eggs with Peas "My Way" (portuguese traditional)

This is a very well known traditional Portuguese recipe, at least I remember eating this since I was a little boy, there are some differences like, it used to take also chorizo slices (cooked in at the same time as the bacon, you can do this if you want).

Recipe Ingredients:

• 1 Onion (finely sliced)
• 2 garlic cloves (finely chopped)
• 1 red chilli (finely chopped)
  
• 4 soup spoons of olive oil
• 300grs potatoes (thick sliced)
  
• 300grs peas (or Petit Pois)
• 2 large carrots (thinly sliced)
  
• 2 eggs per person (as each egg is equivalent to 100grs of beef)
• 2 tins of chopped tomatoes (good quality don't skimp on this)
• 2 soup spoons of tomato paste
• salt and pepper to taste
• Paprika

Again another very easy to prepare and very healthy meal. Put a large pan on the stove high heat, put the oil the garlic and the onion inside + the salt and pepper to taste and the chilli. Let these cook until the onion is nearly caramelized, at this stage add the carrot, let it cook stirring frequently for about 5 minutes adding little bits of water when needed, then add the peas and let it cook for a further 5 minutes, again stirring and adding little bits of water when needed.

Now add the potato and the tomato + one glass of water and the paprika let it cook until the potatoes are done about 15 minutes (with the pan lid on, and on a med heat) take the lid of the pan and add the eggs gently on the top of the veg so that they poach. leave it for another 3 minutes with the lid on....and it is done serve this with a side of fresh bread to dip in the sauce, it is lovely full of protein and vitamins and virtually fat free apart from the oil and being olive oil , very good for you.

I submitted this recipe to be shared on the foodie virtual tour ran by Joan of Foodalogue in February the stop is in Portugal my place of birth, and this dish reminds me of when I was a kid around 9 years old and my mum used to call me from playing outside to come in for dinner at winter time, and this dish always brought me comfort, my mum used to make it with chorico too, but currently I opt not to make it like that as my wife is vegetarian, and she loves this dish too. The Culinary Tour Around the World event is design to raise awareness with regards World Food Hunger, and see what you can contribute to prevent it. Please visit BloggerAid for more details.

Pan Fried Pork Rib Steak with Apple and Mustard Sauce + Sauteed Rosemary Potatoes

Receita em Português AQUI

I invented this one at the last minute, as I had some pork chops that were just about to run out of date, and some old Granny Smith apples getting very crinkly.

S i decided to use these as main ingredient, I also peeked in the fridge and found a jar with just a little of mustard with mustard seeds, and the idea started to emerge in my head. I encountered some old potatoes and ping ... the idea was complete.

Recipe Ingredients: (feeds two, double for four)

• 1 Granny Smith apple
• 2 rib pork chops
• 8 small new potatoes (thinly sliced)
  
• 1 garlic clove (minced)
  
• 1/2 garlic granules
• 1/4 of a glass of full fat milk
• 1 soup spoon of butter
• 1 soups spoon of mustard
• salt and pepper (to taste)
  
• a pinch of fresh or dried rosemary
• a glug of olive oil
  

Place a large frying pan on the stove on high, and pour a glug of olive oil into it once hot add the potatoes sprinkle over them some salt, rosemary and garlic granules let them get golden on one side then turn them around, and let this side achieve the same golden colour. Once done remove them from the pan and put them drying on a plate with some tissue to drain the excess fat.

Add another glug of olive oil and now add the pork that you'd previously marinated with some salt, pepper and the minced garlic (for a minimum of half hour) which should start sizzling straight away also on the other half of the pan put the apple (previously pealed and sliced) spread it so it cooks evenly (see picture). Make sure to turn the pork immediately once sealed on one side so that the other side gets sealed too preventing the juices and flavour from escaping from the pork. The pour will cook quite quick as you want it slightly pink in the middle (no blood though) the whole thing takes about 5-7 minutes, also turn the apples once they start caramelizing, the juice from them will help flavour the pork too.

Finally remove the pork and arrange it on the plate with the potatoes, and on the pan add the butter first let it melt then add the milk and the mustard, which will thicken it to a sauce consistency, very quickly, place this over the pork and there you are a perfect meal.

****Note I used whole grain mustard, which I didn't like too much as leaves a little too much vinegary taste to it, so I would suggest using just English mustard. (your choice though*****

Semi-Fried Chicken Breast With Lemon and Rice

Receita em Portugues AQUI

This was a very fast food that I prepared yesterday as was only me and my son eating, I had to scavenge the fridge for something to eat and ideas. So I found some round green beans, a couple of old carrots, a lemon, a piece of dried ginger, and I had a couple of left over chicken breasts from another meal I had made before.
So I whipped my paella frying pan out and thought, I can do a part fried part stewed meal, and that is exactly what I did.

Recipe Ingredients:

• 2 chicken breasts (cut in cubes)
• 200grs rice (I blended long grain and basmati)
  
• 2 carrots thinly sliced
  
• 150grs of round green beans (chopped in three parts)
  
• 1 garlic clove (minced)
  
• 1 piece of fresh ginger (about same size as garlic, minced)
  
• 1 juice of a whole lemon
  
• 1 soup spoon of tomato paste
  
• 3-4 spring onions (finely sliced)
  
• a little olive oil
• seasoning salt and pepper (to taste) also a little paprika

Put the frying pan on the fire and in it a glug of olive oil, once this was hot I added the beans, spring onions, garlic and ginger and a little seasoning, always tossing it with a couple of wooden spoons (like stir-frying), done this for about 4-5 minutes then added the chicken checked the seasoning and, stir-fried the chicken until it was all sealed about 3 minutes at this stage I added the tomato paste and the lemon juice, letting this cook (simmer) for about 4-6 minutes adding a little water if it gets too dried, at the end add the paprika and let it cook for one more minute and it is ready to eat.

The rice is boiled as normal for about 10-12 minutes till cooked drain it and pass through it some boiling water while draining, this will remove the starch leaving it nice and dry and fluffy, you can also ad a little drizzle of olive oil to help retain moist