Prawn Pie

 

Anuvva feem on this fish pie comes from Goa, which was once a Portuguese colony, an’ it is cawled ‘Apa de Camarao’

Prawn Pie.

Ingredienz foa the fillin’

Imperial (British)                                                   Metric (Portuguese)

One paand of fresh prawns                                      550gms of fresh prawns

Too tablespoonz of oil                                             30ml of vegetable oil

Free laarge onions                                                    3 large onions

Free tablespoonz of mixed spice                              45ml of mixed spice

Too tablespoonz of shugga                                       30ml of sugar

Quawtta of a pint of coconut milk                           100ml of coconut milk

The spice mix

Too ounzes of dried red chillies                               50grms of dried red chillies

One tablespoon of cummin seeds                             15grms of cumin seeds

Twenty five peppacawns                                          25 peppercorns

Twelve cloves                                                           12 cloves

Too inches of  cinnamon                                           5cms of cinnamon

Ten flakes of garlic                                                   10 slices of finely cut garlic

Too inches of ginja                                                    2 thumbs of ginger

Qwawtta of a teespoon turmeric powda                    2mls of turmeric powder

A pinch of sawlt an’ shugga                                      A pinch of salt and sugar

Clean an’ cut the prawns and apply a wittle sawlt. Heat the oil an’ gentli braan the onions. Stir fry foa foa minits, add the crushed spice paste, shugga an’ sawlt to taste. Finally add the coconut milk an’ cook until dry.

Foa the batta (Goan foa rice an’ coconut mix)

Arf a paand of rice, soaked overnight                       200gms of rice soaked overnight

Six tablespoonz of grated coconut                             90grms of grated coconut

Too egg yolks, beaten                                                2egg yolks, beaten

Free tablespoonz of shugga                                       45grms of sugar

A pinch of sawlt                                                         A pinch of salt

Anuvva pinch of shugga                                             5grms of sugar

One tablespoon of warm wautta                                 15ml of warm water

One and a arf teespoonz of fresh yeast                       8ml of fresh yeast.

Grind the rice an’ coconut togevva usin’ one oa too tablespoonz of warm wautta. Take a laarge bowl an’ add the rice mixture to the egg yolks wiv the shugga an’ a pinch of sawlt. Dissolve a wittle moa shugga in warm wautta. Sprinkul on the yeast and leave foa ten minits. Combine the rice mixture wiv the fermentin’ yeast, covva an’ leave in warm place foa foa to five ‘ours.

Poa arf of the rice mixture into the bottom of a laarge greased dish an’ then spread the prawn fillin’ ova.  Top off wiv the remain’ rice. Bake in a preheated oven on gas mark foa foa firty minits until golden braan. Enjoy wiv a bokkle of ‘Kingfisher’ an’ serve eva warm oa cold.

Favrit fings, Gibson Jimi Page Les Paul

Most Treasured Possession. In 2001 I went to visit mi bruvva in Chilie. He promised to show us awl the ancient sites such as the Diaguitas Peublo Del Norte Verde, the Nayarit Colima Jalisco of the Toltec expansion, the Tamaco Tolita of Puerto Hormiga origins and the Jamacaque Bahia Guangala Capuli Piatal Tunchahuan culminating into the Chavin influence, but also we were to travel to the north to the land of  San Pedro de Atacama to witness the eerily unique sunrise ovva the geysers at El Tatio, an’ in the foothills of the Andes the circling, enormous, menacin’ condors an’ the painfully timid grazin’ Guanacos, Vicunas, Llamas an’ Alpacos. Wot a load of old bollox. But, luckily whilst on sneaky trip to the local town of La Serena I spotted a crumbly old music shop sellin’ mainly crap guitars but foa some strange reason they had two Gibsons in the window. On closer inspection I noticed that they had got the prices in the wrong order. The Les Paul Standard bein’ priced at 850 whilst the Les Paul Special was 1100. I couldn’t resist an even closer look at this stage so I went into the shop an’ requested to play ‘em both. Fackin’ ‘ell I fort, this Standard is not just any old Standard but a Jimmi Page Custom shop model worf abawt £3000 at ‘ome. Betta still when I did the deal wiv the dumb shop owna I chipped him daan a bit becawse it hadn’t got a case. Annuvva tasty part was that mi bruvva bought it froo ‘is company so I didn’t pay the Chilean VAT. I managed to smuggle it back to the UK via Paris an’ the entire deal cost mi 650 quid, sweet oa wot. I’ve nevva played the guitar becawse I’m frightened to scratch it, but it is still one my most treasured possessions.    

Eastern Fodda

 

Goan Bread.

This recipe is best used foa rolls rarvva van foa a laarge loaf, cawse it’s a bit greasy an’ awlways best dipped in somink.

Ingredienz

Imperial                                                                    Metric

Arf a paand of flowa                                                 200grms of flour

A pinch of sawlt                                                        A pinch of salt

Too ounzes of butta oa marge                                   50grms of butter

Foa tablespoonz of warm milk                                  60mls of warm milk

Free tablespoonz of warm wautta                              45mls of warm water

One an’ arf tablespoons of shugga                             40grms of sugar

One tablespoon of fresh yeast                                    15grms of fresh yeast

Arf a tablespoon of dried yeast                                   7gms of dried yeast

One egg, beaten, one yolk foa glazin’                        1 beaten egg, 1 yolk for glazing 

Sieve the flowa an’sawlt in a wide bowl adding the butta until the mixture resembles breadcrumbs. Dissolve the sugar into the warm milk an’ wautta an’ then add the yeast. Place in a warm place foa about foateen minits allowin’ the yeast to ferment. Make a well in the flowa, poa in the yeast along wiv the beaten egg an’ knead into a dough.

Leave the dough in a warm place to rise foa firty minits. Knead again until smoove an’ divide into fifteen equal pieces. Shape the pieces into a bawl an’ place on a greaed baking tray. Covva the tray wiv a cloff an’ return it to the warm place foa twenty minits. Preheat the oven to gas mk. five, brush the tops wiv the egg yolk an’ bake foa fifteen to twenty minits. Finally when they is done place ‘em on a rack to cool.

Suppa

 

Ravioli di Spinaci e Ricotta

Ingredienz

Use the recipe foa ‘omemade pasta ‘pasta ascuita’ on the previous page but keep it ‘as one large sheet that you will need to cut in arf.

Imperial                                                         Metric

Eight ounzes of spinach leaves                       250grms of fresh spinach leaves

Foa ounzes of fresh ricotta cheese                  125grms of fresh ricotta cheese

One ounz of fresh parmesan cheese                25grms of fresh Grano Padano

Sawlt an’ milled black peppa                          salt and freshly milled black pepper

Gratid nutmeg                                                 grated nutmeg

One free range egg, beaten                              1 free range egg, beaten

Serve wiv

Too ounzes of butta                                         50grms of butter

Free to foa fresh sage leaves                            3 to 4 fresh sage leaves

Gratid parmesan cheese                                   grated parmigiano cheese

To make the fillin’, first wash the leaves an’ chop any stalks from the spinach. Place in a sawsepan an’ gentli cook foa five minits without any wautta. Drain by pressin’ daan wiv a plate to squeeze out any excess moisture an’ chop very finely. Put the ricotta an’ parmesan cheese in a bowl an’ mix in the choppt spinach. Add the beaten egg, seasoning an’ nutmeg makin’ a paste.

Roll out the pasta sheet as fin as possible on a flowered, cold board an’ cut into too equal pieces. Arrange the ricotta an’ spinach fillin’ at regular spacin’s awl ovva the sheet at 2 inch intervals; usin’ a teaspoon size foa each portion. Covva wiv the uvva sheet pressin’ araand each maand wiv yoa fingas. Usin’ a pastry cutta wheel, cut the pasta into squares. Cook the ravioli gentli foa foa to five minits. Drain an’ serve wiv meltid butta, sprinkuled wiv sage an’ parmesan cheese.

The ideal wine foa this meal is Barco Reale from vino da Tavola di Tosacano. A rarvva light fruity number that I gets direct from mi mate Valantino in Turin. It’s the dogs.