Achiote Chicken and Black Bean Salad

Another fantastic ingredient I found in Mexico is Achiote Paste. It is the main flavouring for Cochinita Pibil, a dish that I discovered yet again at the Breakfast Buffet in our Hotel. It does seem that this is the perfect place for real local Food, as Restaurants are anything but Mexican at the Cancun Hotel Strip.
Cochinita Pibil is Pork coated in the Achiote Paste, wrapped in Banana Leaf and roasted in a firepit underground.

Achiote paste is made with Annato, a red seed from the Achiote Tree, that is used as a food colouring all over the world. Just check the cheese in your fridge. It probably has Annanto listed under the ingredients. Here it is used for it's deep and mysterious peppery flavour and is mixed with Oranges and Limes to make a smooth coating for meat.

I'm using this Paste today to give some chicken breasts a Mexican makeover.

Ingredients:
3 small Chicken Breasts (130g each)
1 tbs Achiote Paste (sold in block form)

Juice of 1/2 Orange

Juice of 1 Lime

1 Clementine, segmented and diced roughly

180g cooked Black Beans

5 Cherry Tomatoes, quartered
1/2 of each Red, Yellow and Green Bell Pepper, diced roughly

1 red Onion, diced

1 long red Chilli, diced

1/2 Lime (juice)

1 Garlic Clove, finely chopped

1 tsp Extra Virgin Olive Oil

Sea Salt and Black Pepper

Blend the Achiote Paste with the Orange and Lime Juice in a food processor until smooth. Marinate the Chicken breasts in this Paste for a few hours.

Spray the Peppers with cooking spray and place into a 200C oven. At the same time the Chicken breasts can join the oven in a separate tray. Roast both for 20 minutes.

After that cover the breasts with tinfoil and leave to rest while making the salad.

Simply combine the Tomatoes, Clementine, Onion, Chilli, Black Beans, Roasted Peppers, Garlic, Olive Oil and Lime Juice and season with Sea Salt and Pepper.
The Chicken can be served hot as it is or left to cool down. It's lovely either way.

Chicharronnes

These little light and crispy snacks are a popular Street Food in the South Americas, but if you think about it, something similar can be found in every culture. In the UK they would be called Pork Scratchings and eaten in Pubs. 

I discovered them after eating a dish at the Mexican breakfast buffet in our hotel. The dish was called Chicharronnes en Salsa Verde. It was so delicious I returned several times to get more. At first I thought it must be tripe, as the texture of the meaty pieces was kind of light and airy. I couldn't figure out what was in this dish, so I resorted to asking the chef. He spoke only spanish, but luckily I understand enough to make sense of what he told me.

So the main ingredients were these Chicharronnes, fried Pork Rinds and the Salsa is made from Tomatillos, a green Tomato like plant, that doesn't exist here in Europe.

I wanted to recreate this dish from scratch, but without the Tomatillos I can only make the Chicharronnes. So here they are.

Ingredients:

Pork Rind or Pork Belly, cut into 1 inch pieces

Sea Salt

Black Pepper

Paprika

Cayenne Pepper

Your Finest Water

Place the Pork Rinds into a large Wok, season and cover with water.

Bring to a simmer and cook until all the Water has gone and the Pork Fat has rendered completely. (this can take 1-3 hours depending how many pieces you have in the wok)

Turn the pieces over occasionally. Be careful as they may spit!

Once the Pieces starting to brown and simmer in pure fat, turn up the heat and fry them for about 5 minutes until blistered and crisp.
Remove them with a slotted spoon and let them dry off on some kitchen paper.

It would be deceiving to think the fact that they are Pork Rinds makes this very fatty, but as all the fat has been rendered out, they are left just light, crispy and tasty, not greasy at all.

We discovered that  the Mexican staple Chilli Sauce 'Tajin' is a perfect dip for them.

Seafood Market Restaurant Bangkok

While I was on my food discovery tour of Bangkok, I felt like a pilgrim when I followed in the footsteps of my Foodie Heroes, Anthony Bourdain and Rick Stein and visited the Seafood Market Restaurant. If it swims we have it.... is their motto. Not strictly true but they come pretty close.

Just like them I was intrigued by the style of shopping/eating experience that is offered here.

First I get to take a shopping trolley, well my personal shopping assistant took it for me.

Then I went to choose fish and seafood from the fish counter and next add some veggies from the vegetable corner.

By the way I don't recommend Sea Cucumber. I had it in Hongkong once and it was eugh.

Then I took my trolley to the check out and paid for my stuff.

Next I was seated, shopping trolley still in tow, on one of the restaurant tables. A waiter comes along and has a little chat with me about how I might like my chosen seafood prepared. He does of course make recommendations on which maybe the best way. The cooking is charged extra of course.

While I wait I have a Beer and take in the strange atmosphere. It feels a little like an aquarium with an overkill of neon lights. Kitschy but in an amusing way.

Meanwhile my food is being prepared in the open air kitchen...

I had BBQ cockles as recommended by my waiter, with a peanut and chilli dip. In my opinion this method does not extract the most flavour from these juicy little fellows. Steaming them may have been better, but hey ho.

I also had some stir fried Water Spinach with Garlic and the piece de resistance a whole deep fried Thai Halibut with a sweet and spicy topping.

It would make much more sense to visit this restaurant with a group of people and have a big spread of dishes to share. But then again that would be the best case scenario in any Thai Restaurant.

All in all I am glad I have had the experience. Would I come again? No. Would I recommend you come here? Absolutely! Just because it is great fun.

Be prepared however to pay about 1000 Baht or more per person for a meal here. 

Here is a link to their website: http://www.seafood.co.th/

Mecklenburger Stuffed Pork

Now here is something you don't see very often. A German Recipe...

Yes, we know French, Italian, Mexican and Chinese Cuisine and probably can all name a few of our favourite dishes from each. But what do we know about German cuisine?
I knew it. Bratwurst and Sauerkraut.

Here is a bonus picture of the Castle from my Hometown Schwerin :-)

I am on a mission to educate the world (well mainly the British actually) about some interesting dishes from my heritage. This one you can probably only find in Auntie Helga's Backyard Restaurant in Northern Germany. It is a very regional dish from the area I was born in, Mecklenburg. Once Helga is no more I fear this dish will also disappear. Maybe you would like to try it before and discover it is really very yummly.

Ingredients for the Pork and Stuffing:

3 thick sliced Pork Loin (another cut can be used and stuffed whole or as individual Portions as I am doing today)

1 Apple (from Neighbour's Garden)

Zest of 1 Lemon

1 small tsp Natural Sugar

a pinch of Cinnamon

5 Pitted Prunes

30g Breadcrumbs

Salt and Pepper

To make the stufing, cut the prunes and apple into small dice and mix with the breadcrumbs, Sugar, Cinnamon and Lemon Zest.

How are your butchering skills? No good? Get the Butcher to do it!

Make an incision on one side of the Pork and cut a cavity like that of a Pita bread into each Chop.

Try to leave a small incision but make a good cavity, without cutting through any other sides.

Fill the stuffing mix into the Pork Chops and secure the opening with a wooden toothpick.

My Grandma, would have used needle and thread and sown the whole thing up. Especially if it was a bigger Joint!

Season the Chops now with Salt and Pepper ready to roast.

Ingredients for the Sauce:

1/2 Onion, chopped

1/2 Carrot finely diced

1/2 Leek (the white part) chopped

a small piece of Celeriac Root, finely diced

500ml Beef Stock

1tsp Tomato Puree

a sprig of Thyme

1tbs Plain Flour to thicken

Fry the Pork Loins on both sides until nicely browned, then remove from the pan and rest on a plate.

Add the chopped vegetables to the pan and sautee, scraping all the bits from the pan that have stuck to the bottom. Use a little stock to deglace and keep sauteeing until everything is getting a nice colour. Take your time to do this as it will enhance the depth of flavour of the Sauce.

Pour in the Stock and bring back to a simmer, before returning the Pork.

Place this into a 200 degree Oven and roast without a lid for 45 minutes. Turn the meat over half way. If it was a bigger Joint, keep turning and basting a few times and increase the cooking time.

Take the Chops out and leave them to rest on a plate. Cover them with tin foil to keep warm.

Sprinkle a tablespoon of Flour into the sauce and mix it in with a whisk.

Once thickened, taste and see if it needs any more seasoning.

I have to say the sauce is so rich and full of flavour, absolutely divine!

Push the Sauce through a sieve (is what my Grandma would have done) or like me, use a blender to puree the vegetables and make it smooth.

Serve this dish with Braised Red Cabbage and boiled Parsley Potatoes.

This is what it looks like once cut into it... I think this might be my new favourite way to eat Pork Chops! Long live Helga the patron of all proper German Food.

Kedgeree inside an Omelette

Kedgeree is believed to be brought from India by returning British Colonials. Or, it is argued, it may have originated from Scotland and was taken to India by Scottish Troops during the British Raj. Either way it is an Anglo Indian Breakfast dish, that you have to try at least once in your life. If only because it has a funny name!

This is one of my low fat creations, using Egg Whites for fat free, high protein goodness. But as always of course just use Whole Eggs if you are not on a diet.

Ingredients:

(serves 1 @ 9 Weightwatchers points)

90g Arbroath Smokie (or cooked smoked Haddock), flaked and all bones removed

50g cooked brown Basmati Rice

50g Frozen Peas

1 tsp Olive Oil

1 red Onion, chopped

2 Garlic Cloves, chopped

2 green Chillies,  chopped

10 Curry Leaves

1 tsp Brown Mustard Seeds

1/2  tsp Garam Masala

4 Egg Whites

chopped Parsley

Sautee the Onion, Garlic, Chillies, Mustard Seeds and Curry Leafes in the Olive Oil on a low heat to soften but not colour. I covered the pan with a lid for some of the time to help it all along.

Add the cooked Rice, Smoked Haddock, Garam Masala and Peas to the pan, stir gently and cover again to heat everything through.

Check the seasoning and keep warm.

Make a large Omelette, using Cooking Spray with the Egg Whites. (or whole Eggs)

I found using a wok works very well. Don't turn the Omelette over, but spread the hot rice all over.

Fold the sides of the omelette over the rice.

Now fold the Omelette over and serve on a warmed plate with some tomato slices and sprinkle with Parsley or Coriander.

Saag Aloo (Spiced Spinach and Potato)

You can't beat a tasty Saag Aloo with some fresh Naan Bread to mop up all the lovely juices.

Here's how to make one.

Ingredients: (makes 4 Portions)

3 medium cooked Potatoes, cut into chunks

about 500g Tomatoes, chopped

about 300g fresh Spinach, washed and roughly chopped

3 tbs Vegetable Oil

about 5 green Finger Chillies, chopped

1 Onion, finely diced

3 Garlic Cloves, minced

1 inch of Ginger, minced

1 tsp Brown Mustard Seeds

1 tsp Cumin Seeds

1 tsp ground Coriander

1 tsp ground Turmeric

1 tsp Cayenne Pepper

Heat the Oil in a wok and add the Cumin Seeds and Mustard seeds. Leave them until they start to crackle and pop.

Then add the onion and stir fry until the edges of the onion start to brown slightly and soften.

Then add the Garlic, Ginger and Chilli.

Stir a little more then add the Coriander, Turmeric and Cayenne.

Next the Tomatoes go in, another little stir, and the spinach follows.

Let the spinach wilt before folding in the Potato chunks. 

Season with Salt and Pepper to taste.

Good Ol' Fish Pie

It's Friday, and here in Great Britain that means Fish Day. So just for fun here is my recipe for a traditional Fish Pie. Always use what's fresh at the Fish Counter! They even had Samphire today, a green vegetable that grows on the marshes and tastes slightly salty, like the sea. I love that stuff.

Ingredients:

580 g Potatoes, peeled and cut into chunks

200 g Organic Salmon fillet

280 g Line caught Cod fillet

100 ml Milk

500 ml of your finest Water

1 Bayleaf

10 Peppercorns

1/2 Onion

2 Cloves

2 tbs plain Flour

1/2 tsp English Mustard

a few drops Worcester Sauce

50g Cheddar, grated

2 tbs Creme Fraiche

2 Leeks, chopped

300g frozen Spinach (defrosted)

Poach the fish in the Milk, Water, Bayleaf, Peppercorns, Cloves, Onion and a pinch of Sea Salt. Bring to a simmer then cover with a lid and turn the heat off. Leave to stand for 10 minutes, then remove the fish with a slotted spoon and set aside.

Strain the poaching liquer through a sieve and use to blanch the leeks.

Strain once again into a saucepan and keep the leeks aside.

Whisk the Flour into the cooking liquer to make the sauce.

Season to taste with 1 tbs Creme Fraiche, a little English Mustard, a few drops of Worcester Sauce, Salt and White Pepper.

Cook the Potatoes in salted boiling Water until soft, mash and stir in the leeks and 1 tbs Creme Fraiche.

Lay the Defrosted Spinach into the bottom of a baking dish.

Follow by flaking the fish in largish chunks all over. Pour over the Sauce and top with the Mashed Potato and Leek mixture. Finally sprinkle over the grated cheese. Leave the top rustic to encourage crispy bits.

Place into a preheated oven at 220C for about 30 minutes or until the top is golden and the sauce is bubbling along the side.

It's a good idea to place a baking sheet underneath, as the sauce may bubble over.

And there you have it. A Great British Classic Friday Night Dinner. Well, unless you're having Fish and Chips that is ;-)