Portuguese pork and clam stew with roasted capsicum sauce

We used to have this dish at the Petersham Portuguese Chicken Shop and Restaurant in Sydney before it burnt down in a terrible fire. I have never made it at home but thought I’d try it out for something a bit different. I did a bit of research on the Internet and checked a variety of recipes, some with and without the capsicum paste, before deciding on this version. The stew comes from the Alentejan region of Portugal and is usually served with fried potatoes but can be served with crusty bread or plain rice.

Marinating the pork in the milk and wine overnight tenderises the pork and gives it a lovely almost silky texture when cooked. The roasted capsicum paste can be made the day before as well if you want and adds a sweetness and a subtle spiciness that compliments the natural saltiness of the clams. The clams can be replaced by cockles but purging them by soaking in water is important to remove any grit.

So, please note the time required for marinating the pork and purging the clams below.

Marinating time: 8 hours or preferably overnight
Purge clams: 2 hours soaking in water to remove any grit
Prep time: 10 minutes  Cooking time: 1. 5 hours (including roasting capsicum)

Ingredients:
Roast Capsicum Sauce:
2 medium size red capsicums
8 cloves of garlic unpeeled

Pork Marinade
500g pork belly rind removed and cut into 2.5cm cubes
1 cup milk
1/2 cup wine
2 bay leaves
1/2 tspoon cracked black pepper
1/4 tspoon salt

Stew:
4 eschallots thinly sliced
4 cloves garlic crushed
4 tablespoons olive oil
1 cup vermouth or dry sherry
1/2 cup capsicum paste
1-1.5 cup chicken stock or water
1 kg of clams soaked in water for 2 hours, washed and drained
1/2 bunch of thyme tied with kitchen string
500g marinated pork belly removed from marinade and patted dry on kitchen towel
chopped parsley to garnish

Method
Marinate pork belly pieces in milk, white wine, peppercorns, salt and bay leaves mixture overnight or at least 8 hours

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Marinate pork overnight

Cover clams with cold water and soak for 2 hours, changing water a few times to remove grit

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Drain clams after soaking for 2 hours in water

Pre-heat oven to 200 degrees celcius and roast whole capsicums and unpeeled garlic cloves sprayed with olive oil until capsicum blisters and starts to blacken, after 25 minutes raise heat to maximum to blacken capsicum if necessary, turn capsicums through roasting process. Remove from oven and place capsicums, not garlic, in a plastic bag and tie a knot in it. The heat from the capsicums will create a little steam bag and make the skins peel off easily when you take them out. Skin, reseed and chop the capsicum flesh. Peel and chop garlic. Blitz capsicum and garlic in a small food processor to create a paste.

Heat oven to 180 degrees celcius.

Heat half the oil in an non-stick frying pan and fry pork pieces on high heat to brown on all sides. Remove from oil and drain on paper towel.

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Fry pork to brown

Heat other half of the oil in a heavy based casserole pot, then add eschallots and garlic and cook slowly until onions are translucent.

Add pork and 1/2 cup capsicum paste, vermouth or sherry to onion mixture in pot and place in oven, uncovered for 30 minutes.

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Stew pork in oven for 30 minutes uncovered

Add clams, stock and thyme. Cover pot and put back in oven for 15-20 minutes or until clams open.

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Add clams, stock and thyme

Remove thyme, garnish with parsley and serve with potatoes, rice or bread and a crisp, green salad.

Serves 4

Hunters style Indian roast leg of lamb

Indian Hunters style Roast Leg of Lamb

This is my version of the traditional Jungli Maas – the roast meat cooked by hunters using game. The original version of this recipe does not include ginger, garlic or curry leaves but I’ve adjusted the recipe to add further depth to the flavours. Delicious with a cooling cucumber and tomato kachumber salad or a green salad, and roast potatoes – even better as leftovers the next day. Don’t be scared off by the number of chillies they provide flavour rather than too much heat unless of course you decide to eat them which I wouldn’t advise for any other than those with serious chilli tolerance. The juices left in the pan are rich, spicy and delicious in moderation. Ghee is essential.

Prep time: 15 minutes Cooking time: 2.5-3 hours
Ingredients:

1 2-2.5 kg leg of lamb, with bone in, that will fit in your largest casserole dish with a lid or get your butcher to cut in half
35 dried red chillies, preferably Kashmiri
200g ghee
Handful of curry leaves
2 cinnamon sticks
2 teaspoons ginger and garlic crushed into a paste
1 tsp salt
250ml hot chicken stock
Coriander or parsley for garnish

Method
Pre-heat oven to 150 degrees celcius
Remove seeds from 25 of the chillies, slicing them in half (wear gloves or ensure you wash your hands well after)
Make deep incisions with a sharp knife
Rub lamb well with the ginger and garlic paste, massaging the paste into the incisions (those gloves are probably advisable at this point too)

Put the ghee in the casserole dish and melt over medium heat

Add the cinnamon and curry leaves to flavour ghee
Add the lamb and brown all over
Add chillies and salt to the pot, then carefully add hot stock as the mixture might spit when adding to ghee
Bring to simmer, cover with the lid and put carefully into oven
Cook for 2-5-3 hours until lamb is falling off the bone

Hunters style Indian roast leg of lamb
Hunter style Indian roast leg of lamb

You will need to baste the lamb every half an hour and add more boiling water if the mixture is getting too dry
Rest the lamb for 15-20 minutes
Pull the lamb off the bone and serve with juices spooned over the top
Garnish with coriander or parsley

 

Singapore-style Poached Chicken and Chicken Rice

This recipe is inspired by the delicious chicken rice we had at Loy Kee Restaurant in Singapore recently. It seemed to me that it couldn’t be that difficult to replicate the tender and delicious poached chicken at home so I did a bit of reading and compared a number of recipes to come up with this easy to make version. Whist there are few different components involved if you want to have an authentic chicken rice meal with sauces and bok choy, none of it is difficult or complicated.

I also found that the leftover chicken was delicious for a shredded spicy chicken salad like the one we made at Spirit House Cooking School when we visited Yandina, Queensland about  a year ago. You can find my version here Simple shredded chicken salad

In fact, I would now use this method to make delicious poached chicken just on it’s own to use in chicken salads and/or sandwiches. You could vary the poaching ingredients, if you didn’t want the Asian ginger, garlic and spring onion flavour, but I love it.  Try it and I’m sure you’ll agree.

I have listed the recipes for each component separately below so you can see how easy just the poached chicken is to make.

For Chicken Rice and all accompaniments
Prep time: 25 minutes  Cooking time: 1.5-2 hours 

Poached Chicken
Prep time: 10 minutes Cooking time: 1 hour
1 whole organic chicken (about 1.5kg), at room temperature
7 whole cloves garlic
4 thick slices ginger
4 spring onions, green leafy tops reserved for stock
2.5 litres water or chicken stock

Chicken Dressing:
Asian: 1 tbspn sesame oil and 2 tbspns soy sauce
Or Western: 1 tbspn olive oil mixed with 2 tbspn chicken stock

Method
Remove any fat from the cavity of the chicken and it’s extremities. Reserve the fat.
Pound 2 cloves of garlic with white part of spring onions and 1/2 tspn salt to form a paste.
Wipe the inside of the chicken dry with kitchen paper, then rub garlic and spring onion paste well all over the inside of the chicken
Put the chicken in a large stock pot, add rest of garlic, ginger, half reserved spring onion tops
Cover with water or stock and bring to slow rolling boil for 5 minutes, then reduce heat so water is steaming well, but not bubbling.
Keep the heat at this level for 20 minutes without covering the pot. During this stage lift the chicken carefully once or twice just out of the poaching liquid, and then back in, to allow the water inside the chicken to drain out and be replaced with warmer liquid to ensure the chicken cooks from inside out as well.

Chicken poaching in stock for delicious Hainanese style chicken rice
Chicken poaching in stock for delicious Hainanese style chicken rice

Then turn off the heat, cover the pot and allow the chicken to steep in the stock for 30 minutes, then lift out the chicken, reserving the rest of the stock.
Brush the chicken skin with your preferred dressing (see above) and wrap with plastic wrap until required for serving. The chicken should be cooked very lightly, and be beautifully pale and with a transparent looking skin. Best served warm rather than hot.

Poached chicken sliced chinese style
Poached chicken sliced chinese style

Chicken Fat Oil:
Rider: This is definitely an option and I was initially very suspicious of this step but I can now see after making it and using it in the chicken rice the value it adds. If you think this is too much like heart attack material then just use 1 tbspn of vegetable oil to the rice when you are cooking it.

Put the reserved chicken fat in a small saucepan. (You don’t need much.)Cook over very low heat for about 1 hour while the chicken is poaching until the liquid fat renders away. Strain the fat pieces from the “oil” or liquid fat keeping the oil for the rice.

Rendering chicken fat to make chicken “oil”

Chicken Rice
Prep time: 5 minutes Cooking time: 20 minutes
1 tbsp chicken fat oil or vegetable oil
1.5 cups jasmine rice
2 cloves garlic and equal amount ginger chopped
1.25 litres of hot chicken stock
1/2 tsp sea salt flakes
1 tbsp light soy sauce
Heat 1 tbsp of the chicken fat in a large saucepan over medium heat. Add the chopped garlic and remaining 2 slices of ginger and stir-fry until fragrant. Add the rice and toss until well coated and turning translucent.  Add 1.25 litres of the reserved chicken stock, the salt and soy sauce. Cook in a rice cooker or simmer until rice is cooked and liquid is absorbed. You might need to add extra chicken stock if using latter method.

Accompaniments:
Garnish for chicken: coriander sprigs, thinly sliced cucumber and spring onions sliced diagonally

Chilli Sauce
6 red birds-eye chillies
2 tbsp grated ginger
2 garlic cloves
1 tsp caster sugar
1/4 tsp sea salt flakes
1 tsp lemon juice
1 tbspn hot chicken stock
To make the chilli sauce, combine chillies, ginger, garlic, sugar and salt in a mortar and pound to a paste. Add the lemon juice and 1-2 tablespoons of hot chicken stock and pound again.

Spring onion and ginger sauce
4 spring onions, thinly sliced
2 tbsp grated ginger
1/2 tsp sea salt flakes
1 tspn sesame oil
1 tbspn hot chicken stock
Add the spring onion, ginger and salt to a heatproof mortar and pound until a paste forms. Add sesame oil and chicken stock and mix well.

Bok choy – chop 1 small bunch bok choy, steam bok choy or microwave on high for 3-4 minutes. Serve with light soy sauce drizzled over the top.

Sweet soy sauce – kecap manis or sweet sauce as an accompaniment is traditional to Singapore and Malaysia and Singapore delicious with the chicken rice.

Chicken Broth – strain remaining chicken stock through a fine sieve and reheat. Add spring onions and splash of soy sauce to enhance flavour.

Slice the chicken and garnish. Serve with the rice, condiments, broth and garnishes. Serves 4 or 2 with great leftovers.