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)**

Sausage And Pumpkin Leaf Pasta

Octopus And Spinach Rice

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
1/2 Teaspoon of Herbs De Provence-A French herb mix of thyme,marjoram, and other herbs, notably lavender in traditional Provençal Style.

Spice mix(1/2 Teaspoon each):

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Mustard seeds
Fennel seeds
Smoked Paprika(1 Teaspoon)
*2 Cardamom pods
**Half a Naga Chilli
Coarse Sea Salt to taste
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!!

Kingfish In Sauce-Kingfish En Salsa,

Kingfish is a type of fish that belongs to the mackerel family. It is a firm and meaty fish with a small amount of bones. This is a simple recipe with subtle spices to compliment the fish.

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1 Packet of Kingfish,washed in lime juice and water
1 teaspoon each of: Smoked Paprika, Salt(Maybe less),Black Pepper, Garlic Powder, Chilli(Or to taste).

For the sauce:
Half an Onion and 2 Spring Onions, chopped
Garlic powder and Smoked Paprika to taste
Deseeded Scotch Bonnet Chilli sliced
3 Pieces of Star Anise
Oil for lightly frying

METHOD

Clean and dry the kingfish, and season. Set a pan to heat, with some oil and fry the fish until browned and cooked through. Be careful not to make it dry or too crispy.

Chop the onion, and spring onions, fry them lightly adding the spices including the anise, and tomato paste. Fry until softened, and the tomato paste becomes darker red in colour.

Add water, and some seasoning to taste. Add the fish and leave to simmer for 10 minutes-Don’t worry the fish is a firm fish and will still be succulent during this time. Reduce the sauce, and serve with steamed rice or pasta. Disfrutalo!