Chapati and Mozambican Coconut Curry...

We never use a recipe to make Chapati! I wonder if any one really does... do you? These ones have millet and chapati flour, salt and a spoon of oil. We use boiling hot water to bring it all together. From the responses I got on Instagram, it seems we are not the only ones! 


We haven't got a recipe for Mozambican chicken curry either. Mum and Aunt Soraya have similar hands and nose for it (so those are the pots to keep your eyes on, if you're ever at one of our family parties ?). We use our eyes and hands as measures, and our noses to guide us, they seem to know when it's just right.

When I was 16, mum tried to teach me all her tricks, but I just didn't listen. Somehow, it found its way into my head and stuck with me. In Uni, I discovered, I preferred cooking, to pot noodles... So, cooking from the heart sort of began there! After a quick phone call, mum gave me strict instructions (which I didn't follow), and ended up using my nose to achieve similar results. At one point I claimed to know if a dish was properly salted, using just my nose! These days, I double check with a drop of sauce on the palm of my hand, and taste like all the aunties do. And then make everyone taste it too. Only a drop though! 

So, here it is... My mum's coconut curry! It takes time, cooked slowly, over low heat. The coconut milk has to bubble vigorously for a good 8 minutes, but then... low and slow. It tastes better the next day, so maybe double the recipe and save some for a rainy day. 



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​Mozambican Chicken Coconut Curry 


2 spoons coconut / veg oil 
1 medium shallot, finely chopped
2 garlic cloves, pounded with a pinch of salt
2 medium tomatoes, de-seeded and diced finely 
1/2 teaspoon turmeric
1 cinnamon stick
200ml coconut milk
900g skinless whole chicken cut into segments, or bone-in chicken pieces
1/2 teaspoon salt plus more to taste
1/8 cup coriander, chopped roughly (to sprinkle)

In a medium sized pot, gently heat coconut oil. Soften onions on low heat until translucent, add garlic, cinnamon stick and turmeric. Add tomatoes, stir until a thick paste forms. Add chicken segments, making sure you coat them well in the reduced paste, lower the heat to minimum and cover the pot to allow chicken to sweat all its juices, for approximately 30-45 minutes. 

Pour 150ml coconut milk and bring to rolling boil, lower heat to medium and simmer gently until the sauce thickens. Add the remaining coconut milk to refresh the sauce. Cook on gentle heat for 2-3minutes.  Sprinkle with coriander. Serve with chapati and a quick red onion pickle, or fluffy white rice.

Quick Pickled onions with a few chilli flakes, served on the side.

​Enjoy!!

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It all started with this cake! Pumpkins, roasted in brown sugar and spice, and a drop or two of Moscatel. Some was put aside and saved for Portuguese Pumpkin "Sonhos", because it really isn't Christmas without "dreams". The rest was woven into cake! 

Although all that Christmas sparkle has now settled! Its magic, still lingers in the air. We also celebrated a wedding in the run up to Christmas, and that filled my heart to the brim. I might tell you about it soon... 

On Christmas Eve, we gathered around my brother's table. Laden with some of our favourite things, "rissois" and salt cod 'pasteis", Portuguese orange flan (pudim). Lolo and Fred baked a chocolate cake, that tasted just like the one my mum makes! And there was that slow roast and sprouts... I watched as the children dipped their fingers into every sweet thing, twice! And I had my fair share of "cuscurões".

We laughed, pulled crackers, danced, told stories and made up a few... disconnected, even if just for a while!

How about you? Did all your Christmas "Sonhos" come true? I have a recipe for dreams, if you'd like to make your own: HERE!

BUT, for now... Spiced Pumpkin, Moscatel and Walnut Cake!!  
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Spiced Pumpkin and Walnut Cake


Ingredients

200g cooked pumpkin puree
3 medium sized eggs
340g plain flour
90ml water
130g EVOO
350g golden caster sugar
1/2 cup lightly roasted walnuts (chopped)
1 tspn baking powder
1tsp cinnamon
1/4 tsp grated nutmeg
Orange zest
Pinch of salt


Method
To make pumpkin puree:
Preheat oven to 180 deg C. Cut pumpkin in quarters, place on tray skin-side, sprinkle with brown sugar, cinnamon and 25ml of Moscatel. Bake for approximately 25 minutes or until flesh is soft. Scoop out flesh and blend after they have cooled completely. Set aside.

For the cake
Place sugar and yolks, into a medium-sized bowl, whisk with and electric mixer until thick and creamy. Slowly incorporate pumpkin puree, water and oil water. Sieve flour, baking powder and spices into a large bowl. Gently fold sieved dry ingredients, orange zest and walnuts into the cake batter.

In a separate bowl whisk egg whites into soft peaks. Gently incorporate into cake mixture and place in a well greased tin. Bake for approximately 1 hour at 160 deg C (fan assisted oven). Test with a dry skewer. Remove from oven and allow to cool for 10 minutes. Invert cake onto a cooling rack. Serve dusted with icing sugar, after it has cooled completely.


 

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This seasons' first pumpkins from our Sunday farmers market turned into “Sonhos”. ​

"Sonhos", also means dreams in Portuguese. And that's kinda what they taste like. They are usually served during the festive season and depending of what region you find yourself in Portugal, you may need to seek out Filhoses, Belhoses ou Bilharacos. We enjoy these pillowy soft "Portuguese Pumpkin Fritters" at any time of the year although you start hearing about them around the festive season coated in sugar and cinnamon. I like them dipped in Port ganache too!

A little indulgent treat to ease us all in to these cooler days.

I hope you enjoy them as much as we do. I used Natoora (Onion squash) to give it that deep orange colour and for its meatiness and rich flavour.

​This was my contribution for A Common Plate (#ACommonPlate), round III of a recipe swap challenge, dreamt up by @kayonreynalls which sprouted from @thesupperclubmag. A wonderful community that brings us all together through food.



Here are some of the gorgeous recipes that we've made so far. Some very talented ladies out there!

Chilli Garlic Pasta with Curried Breadcrumbs by Tina | @Loiveisinmytummy

Tortilla Española by Carmen | @tia_alia 

Vineyard Chicken by Laurie| @photogbylmengoechea 

Sweet & Spicy Korean bbq Tacos with Quick Pickled Slaw & Radish Salad by Michelle | @thevibrantkitchen

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"Sonhos"

150g cooked pumpkin puree
3 medium sized eggs
130g plain flour
180ml water
2 tbsp butter
2 tbsp sherry
2 tbsp sugar
1tsp cinnamon
1/4 tsp grated nutmeg
Orange zest
Pinch of salt
Oil for frying

Method
To make pumpkin puree:
Preheat oven to 180 deg C. Cut pumpkin in quarters, place on tray skin-side up and roast for approximately 25 minutes or until flesh is soft. Scoop out flesh and blend after they have cooled completely. Set aside.

For the Sonhos
To make the choux: Place water, pumpkin puree, sugar and butter, into a medium-sized saucepan over moderate heat. Stir with a wooden spoon until all the butter has melted. As soon as the mixture comes to a boil, remove from heat and add flour in one fair swoop. Mix vigorously until well incorporated and dough forms a ball.
Turn the dough into a large bowl and allow to cool slightly. In a separate bowl, break eggs and beat lightly. Add in stages to the dough whilst mixing on medium speed. Add the spices, sherry and orange zest. Beat until you have a smooth glossy paste.
Heat the oil in a deep pan. Meanwhile, place the batter into a piping bag with large round nozzle. Gently squeeze the batter directly into hot oil. Using a scissors, cut into desired sizes as you squeeze out the dough. Carefully turn when golden brown on one side and with a slotted spoon, remove once browned on both sides.  Drain excess oil on kitchen paper and sprinkle with cinnamon sugar (alternatively, serve with warm Port ganache).
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Port Ganache

100g Finely chopped dark chocolate
30g Port
70g heavy Cream

In a small saucepan, simmer cream and port, stirring occasionally. Add the chocolate into a large bowl. When the mixture begins to bubble remove pour onto chocolate and stir until all the chocolate has melted and a smooth ganache has formed.


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​Helen is an alchemist, a magician of sorts. She lives in White Cottage Bakery and turns flour, water and salt (with the help of wild yeasts and time), into the most delicious breads. Up until very recently, she made just enough to fuel her passion and fill a few farm shop shelves. Enough to keep a few of us happy and feeling fortunate when we managed to get hold of the good things she makes.

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A few weeks ago, I got to spend my Sunday in Helen's cottage bakery! The minute you walk in, you are greeted with the scent of freshly baked bread, morning coffee and toast. There's fig and cardamon jam from the garden, plum compote, good homemade cultured butter, rye bread and smoking hot tea. All the good things, patiently awaiting at the breakfast table. The aroma of sweet spices still lingering in the air, from the freshly baked sticky spelt sourdough Chelsea buns. I have a weakness for these Cardamon and Cinnamon swirls. If you tried them, you'd have a crush on them too. 

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I watched the day unfold as her students stretched and slapped sourdough. kneading, shaping, scoring. Turning simple locally grown ingredients, into bountiful baskets of bread by the end of the day. Some had garden herbs in them, others were woven with rosemary and roasted garlic, there were perfectly formed rye loaves and that  boule they baked in her AGA.

We sat down for lunch as the dough had its first rise. Big bowls of Spring salads, passed around for lunch, warm soda bread the students had prepared. There was a watermelon and feta salad! A green salad (Pea, fava and mint).  We've made it for our lunch, twice since then. There was also that sun warmed tomato salad, that I keep dreaming about. ​We washed it all down with Helen's sparkling homemade pink elderflower. 





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​I've since developed a weakness for all of Helen's detail. Her textures and tones, all the pieces that are dotted around her bakery and home. that big grey bowl, old wood filled with markings and cracks. Things from another time, that have seen other homes. The light is what got me the most, the shadows it casts over surfaces and walls. There's not a part of it that couldn't be framed into a picture. The perfect setting to celebrate the passing of time, food and bountiful harvests. 

We get to return to Helen's Bakery and School in September. The begining of term starts on the 9th of September! 

We're delighted to announce a collaboration with White Cottage Bakery At the beginning of Autumn.

When: September 28th, 9:30am - 1:00pm 

What: A Food styling and Photography Workshop, followed by a delicious seasonal lunch.

The workshop will cover a series of topics including:
Basic camera settings
The use of natural light
The basics of composition
Visual story telling, food styling ("Tableaux" and 'Flat lays")
Basic editing using your phone 
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For tickets Click HERE

Please Note: Spaces are limited 


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