Exploring Angola this week was a joy as that SIMPLE fish stew is really Delicious!

Remember I did use fresh fish, but you really do need the Okra as that is a key ingredient for the texture. Anyway, I am off to explorer Ireland now as its St Paddys Day..'to be sure'!

see facebook for Calulu photo, See ya!

ANGOLAN FISH STEW

This is a traditional Angolan recipe for a classic stew of dried, salted fish, fresh fish onion, tomatoes and hot chillies cooked in red palm oil with okra and sweet potato leaves. *If you cannot get dry fish, use Fresh, but two different types. I did, using a mild Bassa and more firmer Emperor fillets

Ingredients

500g dried, salted, fish (salt cod can be used)
500g fresh fish, cut into steaks
1 onion, finely sliced
3 large, ripe, tomatoes,
1 hot chilli very finely chopped
400g okra, trimmed and sliced
1large bunch sweet potato or cassava leaves (or use kale]
3 garlic cloves
1 tsp sea salt
Juice of 1 lemon
*100ml olive oil (* Traditionally 250ml Red Palm oil)
1 zuchini, sliced

Method

1. * If using dried fish add them to a bowl, cover with boiling water and leave for 20 minutes.
2. You may have to drain the fish and soak again if really salty for another 20 mins
3. Meanwhile, add the fresh fish to a bowl and season with the chopped garlic, salt and lemon juice. Marinate for 20 minutes.
4. In a large casserole pot, alternate layers of dried fish, fresh fish, sliced onion, sliced zuchini, tomatoes, the green leaves and sliced okra.
5. Combine the oil with any remaining fish marinade and the hot chilli then pour over the contents of the pot.
6. Bring to a simmer then cook for about 30 minutes with the lid on, or until the contents of the pot are tender.
7. Serve with Rice and beans.

*In Angola they would most certainly use Red Palm oil which is derived from the fruit of the oil palm tree and is very red in colour. It is a common cooking ingredient in the tropics of Africa as well as Brazil. It is also controversial worldwide as it is a very highly saturated oil and of concern to the environment.

This week I am heading for the Pyrenees to a little lovely country wedged between France and Spain; Andorra. Which means it is time for a warming, elaborate but tasty exploration of Catalan Cuisine. Check out this Escudella! * Note, folks you really need to know how to cook to make an escudella as it all depends on your pot sizes and seasonal ingredients. It is not hard work as everything is left in big pieces, but just cook them beginning with the items that take longest!The idea is to cook all in the same stock really so as to create a wonderful flavorsome broth

CHEF-EXPLORER ANDORRAN CUISINE

Stage 1: the stock pot

500 g de carne de ternera

1/4 de gallina 1 whole 1 pollo y los menchicken and giblets

500 g of pork pieces (trad =pig ear and nose ! )

1/2 pie de cerdo 1 hueso de jamón seco 1 ham bone

100 g de tocino 1 hueso de espinada 1 hueso de rodilla de ternera1 calf knee bone

150 g de butifarra blanca 250 g de patatas 300 g of potato

1 col 500g cabbage

1 1 nabo, 1 zanahoria, 1 puerro, 1 rama de apio turnip, 1 carrot, 1 leek, 1 celery stalk washed and peeled

3 litres water

Para la “pilStage 2: For the "pilot" or large long rissole

150 g de carne de cerdo picada 150 g of minced pork

150 g de carne de terna picada 150 g of minced meat

150 g de tocino veteado, picado 150 g of bacon, chopped

1 huevo 1 egg

Miga de pan remojada en leche Crumb of bread soaked in milk

1 ajo 2 cloves garlic

Perejil, sal, canela en polvo y harina 1 handful chopped Parsley,

salt, cinnamon and flour

Stage 3; Legumes & sausages

300 g of white sausage

150 g de butifarra negra300300300g of black sausage

250 g de garbanzos remojados250 g of chickpeas pre-soaked

Para la sopstage 4: For the soup:

· 300 g de “galets” grandes (pasta para sopa) 300 g of "galets" large or pasta shells

MethodPreparación:Metm

Poner en un cuenco las carnes picadas y el tocino.

1. Cut up chicken into sauté pieces, and then the pork into servable big pieces.

2. Boil 3 litres of water and add all the meat and bones. Bring to a simmer

3. Cut veg into 100g pieces approx, and add to pot. Leave the potatoes until later.

4. You can simmer green veg in a separate pan a bit later

5. Make the meatball mix by combining into a meatball texture using flour and add to the pot to poach until cooked

6. Bring chick peas to the boil in seperate pan and simmer. You can now add sausages to this pan or/and the large stockpot.

7. Also add the potatoes until they are tender

8. After about 1 hour Strain stockpot once meat is cooked and use that broth to make the soup by simmering the pasta in it.

9. Cut meatball rissole and sausages into servable portions

10. You can now arrange all the hot meat, sausages and veg on hot platters, the chickpeas in separate bowl and serve the broth and pasta in hot soup bowls. The idea is for people to help themselves to whatever they choose to add to their soup.

CHEF-EXPLORER -ALGERIA

This week its over to North Africa for a Taste of:

Algerian Almond Biscuits

These biscuits from Algeria are Gluten free and will keep for over a month stored in a well sealed container.

Makes 20-25

INGREDIENTS

1. FOR BISCUITS:

500g whole Almonds (or use almond meal)

225g caster sugar

2 beaten eggs

2. FOR SYRUP:

500ml water

200g caster sugar

1-2 tablespoon orange flower water

3. TO FINISH:

Icing sugar to dust

METHOD

· Preheat oven to 170 c

· Place the almonds and sugar in a food processor to grind them fine. Or you could use almond meal.

· Add the beaten eggs and knead into a paste like dough

· Cut the dough into four equal pieces, then roll out using your hands on a floured surface into a 3cm wide cylinder . Flatten the cylinder until approx 2cm thick.

· Cut diagonally into biscuits of about 4cm wide and place on your baking tray. Do the same with the rest

· Bake for about 15 minutes until lightly browned. Cool on a cake rack

· Whilst they are baking make the syrup by simmering gently for 15 minutes, then cool

· Meanwhile put icing sugar in a bowl

· To finish dip the biscuits into the syrup, then toss in the icing sugar, and place back on the rack to dry

CHEF EXPLORER -ALBANIA

CHEF EXPLORER DOES EVERY COUNTRY IN THE WORLD!

That's the headlines folks!

I am on for my second country that I presented on my radio show. (SEE fACEBOOK)

Of course, even the Chef-Explorer has not been to all these countries, but you never know, and I have to research them first!

ALBANIA

The SPOTLIGHT =A little visited country on the beautiful Adriatic coast!

A Journey back in time for us Travellers as it has been largely ignored by the west because it was communist for so long. Lonely planet describes it as ‘the wild frontier’ of Europe because it has hardly developed. And hence very Rural. Get in there quick I say before Mc Donalds does!

My traditional dish for this week = Byrek- a thin flaky pie filled with seasonal vegetables or meat.

ALBANIAN FETTA & SPINACH BYREK

Byrek is traditionally made with several layers of dough that has been thinly rolled out by hand, then folded into small, individual triangles .You can get them especially from street vendors called 'Byrektore'. At home it would be more likely to be made as a whole pie.

Ingredients

200g Fetta Cheese

1 Bunch Spinach

1 tablespoon oil

300g plain flour

150 ml warm water approx

1/2 teaspoon salt

100ml yogurt

Butter melted

Cornflour/flour as needed

Method

1. Prepare a plain dough with flour, water and half a teaspoon of salt. This is like a bread dough, which needs to be mixed well by kneading to stretch the gluten. The water is approximate, just add enough to make a smooth dough that is not too sticky.
2. Now divide dough into eight ball shaped equal pieces.
3. Roll the balls into well-shaped circles the size of a small plate. Brush the circle-shaped dough with oil, then roll another and place on top of the first. Do this with 4 to create one stack, but do not oil the top disc. This will be the base pastry of the pie.
4. For the pie pastry top, do the same with the other 4 balls and leave both discs to rest covered with a damp cloth.
5. Meanwhile wash spinach, chop thinly and blanch in boiling water, add salt. Then drain and refresh.
6. Mix the spinach, with yogurt and season with salt, freshly ground pepper and a pinch of Nutmeg.
7. Add the crumbled feta Cheese.
8. Now roll the prepared dough discs as thin and big as you can to fit your pre oiled baking pie, then sprinkle melted butter and spread the spinach-cheese mix on it evenly.
9. Roll the second dough for the top of the pie and place on top, sealing the edges.
10. Brush with eggwash and bake at 160 c in a hot oven for approx 20-30 minutes
11. To serve, cut the Byrek into square slices. It can be served hot or cold.

• · I used a 27cm diameter shallow Flan dish to bake my pie. So portioned it into 8 wedges.
• · Of course, you could use commercially prepared Filo Pastry instead!
• · Or use the balls to make individual smaller ‘pasties’. However, you will not get the same layered flakiness

Tis me again!

I am not sure why the recipe I posted would not support the numbering in the method so has subsequently cut off the first letter of each line??? Therefore until I get reasons from website administrator, i have added it again! Bon Apetite!

Hello Chef Explorer's!

Here is the first recipe from my A-Z of countries profiled on Facebook and my Radio Show.

Afghanistan is No 1 country, and here is a lovely easy to prepare stew with the key Afghani ingredients of Lamb, Spinach, spices, Yoghurt and lemon.Enjoy! I did, I just ate it!

Afghani Lamb with Spinach

Ingredients for 4 servings

1 kg Diced Lamb leg meat

30ml Olive oil

1 large Onion diced

4 cloves roughly chopped garlic

2 Tspoons Turmeric

1/4 Ts Nutmeg

1/4 Ts Ground cardamom

1/2 Ts Cinnamon

1 Can (400g approx) diced tomatoes

300ml Rich beef stock approx

1 bunch of (200g approx) Fresh spinach; washed & drained

200ml Yogurt

1 tablespoon lemon peel *zest

Salt and pepper to taste

50g Pine nuts-Roasted for about 3 minutes.

Method

1. Brown lamb in the olive oil in a Dutch oven or casserole pan.

2. Add the onions and the garlic and saute them for 2-3 minutes

3. Put in the turmeric, nutmeg, cardamom and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic.

4. Add the tomatoes and beef stock and stir.

5. Cover the dish and bake at 160 c. for about 1 hour, or stew until the meat is tender

6. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to *cool slightly.

7. Add the yogurt, lemon peel and salt/pepper to taste.

8. Sprinkle with roasted pine nuts and serve.

*If you have not got a zester, use a grater to just get the yellow skin

* If the stew is boiling hot , the yoghurt will split. It is still ok to eat, so don’t worry, but does not look as good!