Octopus With Pumpkin Greens-Pulpo Con Verduras De Calabaza

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SERVES AROUND 4-5 PEOPLE

INGREDIENTS

*1kg of Octopus, cleaned,in lime juice and water,skinned and chopped-See link at the bottom of the page to see how to clean this.

1 Onion sliced
2 Crushed cloves of Garlic
1 Tablespoon of Herbes De Provence-A mixture of herbs from the South of France, which uses lavender flowers.

1 and 1/2 teaspoons of: Smoked (sweet) Paprika,Garam Masala(Less),Coriander,Annatto Powder.

Tin of Tomatoes
**Half a packet of Ugu(Dried Pumpkin Greens/One bunch of Pumpkin Greens-See link at bottom.

Oil to sauté
Fish Stock cube(Optional) or simply salt and pepper to taste

Ghost Chilli powder to taste(I put around half a teaspoon, but you can omit this or use milder chillies, like Jalapeños.)

METHOD

Firstly, clean the octopus, stripping away the skin,and scraping away the innards. Rinse the now chopped octopus, in lime juice and water. Set aside, and slice onions and crush garlic.

Put a pan to heat with some oil. Sauté the onions and garlic, until soft then add spices, including annatto. Add the octopus and allow it to begin to steam in its own juices. Add the tomatoes and stock cube if desired. Check seasoning.

Soak the pumpkin leaves for around 10 minutes in hot water, and then when softened,rinse in changes of water, until free of grit. Do this for the fresh greens-without pre-soaking.

Cover and leave to simmer for around 45 minutes to an hour,or until tender. For the fresh greens,add them to the stew about halfway through cooking time.

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Serve hot with pasta,rice,boiled yucca or yam or any starch of choice. Disfrutalo!!

**LINKS OF INTEREST (To prepare octopus and pumpkin greens/leaves)**

https://mariposaoro.wordpress.com/2013/04/01/sausage-and-pumpkin-leaf-pasta-pasta-de-salchicha-y-hoja-de-calabaza-2/

https://mariposaoro.wordpress.com/2014/03/26/octopus-and-spinach-rice-arroz-con-pulpo-y-espinacas/

Pork in Green Herb And Citrus Marinade

1.5kgs of Pork Shoulder, deboned, washed in lemon juice and water, then drained.

Salt and White Pepper to taste
Annatto, around 2 teaspoons: To add a nutty flavour and golden colour-it starts off red but when rubbed onto meat with other seasonings, the yellow pigment and flavour, begins to seep out!

HERB DRESSING:
1/2 Head Of Garlic
Quarter Of a Pink Grapefruit
Black Sesame oil  and olive oil, around 1 teaspoon each.
1 Handful each of:Basil,Chives,and Parsley

METHOD

Wash and drain the pork,set aside and make the herb mix. Combine the ingredients for the herb mix into a mini chopper, until it is a thick green dressing consistency.

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Season meat with sea salt and annatto.

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Then rub the green seasoning into the joint of meat. Check seasoning, adding whatever is needed.

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Place in the oven, for around 2 hours, turning and basting with juices, or until tender. Reserve the cooking juices for gravy. Turn up heat to achieve a crispy crackling if desired.

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Serve hot with roast potatoes, and salad.image

Posts similar to this:

http://manfuelblog.com/2015/06/28/citrus-marinated-carne-asada-tacos-recipe/

Cornmeal Porridge/Gachas De Maíz (Masa)

Porridge in summer you say… Yes but instead of oats this one is gluten free and made out of cornmeal! This is my mums Jamaican recipe. If you don’t like oatmeal, I can assure you that you’ll enjoy this!! Raymond from http://axelthekey.com, try this porridge for a change!!
This is suitable for breakfast, but can be eaten at anytime of the day!

INGREDIENTS

1 & 1/2 Cups of Cornmeal (Yellow or White)

Up to 2 tablespoons of Sugar/Agave syrup(Pronounced: Agaaav-ey, taken from the Agave Cactus!)/Honey (try not to over sweeten it!)
*For those who cannot eat sugar use a sugar free alternative like Stevia or Canderel.

1 teaspoon of cinnamon, vanilla extract and mace/nutmeg or less to your taste.

Water and milk to combine to ideal consistency

METHOD

Firstly, add cold water to a pot, then stir in the cornmeal. Stir continuously, on a medium heat until it takes on a smooth, lump free consistency.

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Then add the cinnamon after turning down the heat.

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Stir in and the add the milk,sugar, vanilla and then mace.

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Gradually pour in the milk, and stir.

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Stir in sugar/agave syrup/honey

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Stir to avoid lumps and turn the heat up. Allow the porridge to cook for around 2 minutes, or until you have achieved a thin,medium or thick porridge consistency. Serve hot, with jam, or fruit and linseeds, if desired or alone. Disfrutalo!!

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Whoop Whoop!! 10,000 Views!!

I got 10,000!!, I got 10,000!!, I got 10,000!!, I got 10,000!!, I got 10,000!!, yaaaaayyyy!!!!

What can I say, except thank you all on the social media sites, and WordPress followers who have discovered my site and followed me! Thanks to all my regular viewers who click in from time to time… I wish you would comment and give me feedback on my recipes a bit more!!! But many thanks to the cuisines that have inspired this fusion blog!!!

Lamb With Ghost Chilli, Herbs And Cardomom

Lamb again!!! But this time its, got one of the hottest chillies in the world with subtle spicing from Cardomom, Herbs de Provence and smokiness from pimentón dulce!

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INGREDIENTS

4 Lamb Chops, washed in salt water and drained
1 Red/Purple Onion, sliced
1 Clove of Garlic crushed
2 Teaspoons of Herbs De Provence-A French herb mix of thyme,marjoram, and other herbs, notably lavender in traditional Provençal Style.

Spice mix(1 Teaspoon each):

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Mustard seeds
Fennel seeds
Smoked Paprika(2 Teaspoons)
*7-8 Cardamom pods
**Half a Naga Chilli
Coarse Sea Salt
Amchoor (Unripe Mango Powder)

METHOD

Firstly, wash and drain the lamb.
Grind the spice mix, and sprinkle the mix over the lamb,as well as the Herbs de Provence. Heat a pan and brown the meat.

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When they are browned, set aside, and fry the onions and garlic for around 5 minutes. Add the meat and water to cover the meat. Cook for around 20 minutes or until desired tenderness. Serve with rice and salad, or any other starchy side dish of choice, and vegetables. Disfrutalo!!

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*Crush pods with a cleaver,by pressing lightly on the blade. You will hear a ‘click’ sound, which means that the pod has split. Tap the seeds into the spice grinder.

** This is one of the most intense chillies, that you can get! Use half for a tingly effect, one for full on intense burn!!

Pepino Melon, Apricot and Raspberry Cocktail/Cóctel De Melón Pepino,Albaricoque, Y Frambuesa

Since this is Friday, I thought that I’d put up a cocktail.. Being typical Dinie, I thought that it should have a tropical ingredient or two.. And this time, as well as rum,some Chambord Raspberry Liqueur!

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INGREDIENTS

Half a Pepino Melon-This melon has a very subtle flavour and not very sweet.
It is native to South America..
It can be used in baked goods,and smoothies.

3 Apricots, quartered, with stone removed,
2 Teaspoons of Icing Sugar,
Drop of Vanilla Extract
Up to 100mls of Water,
A Shot of Chambord Raspberry Liqueur and White Rum(Use Wray and Nephews Overproof Rum)-use more if needed to adjust the balance of flavour.
Tabasco sauce (Optional)
Ice Cubes

METHOD

Wash and quarter the apricots, removing the stone. Do this by slicing in half and then half again. Twist the fruit lightly, and the fruit should separate from the stone.

Cut the pepino melon in half, scraping away the seeds. Cut in half again, and scoop the fruit away. Set aside in a bowl with the apricots, and add the vanilla extract, icing sugar and water. Blend until smooth.

Put the mixture through a strainer and add the rum, Chambord, tabasco(optional) and some ice. Serve in a tall glass for a long drink, or two tumbler glasses. Disfrutalo!