Joani’s perfect Portuguese pot
'What's cooking with NGN' is a way for our residents and readers to share their recipes with the Northglen News.
YOU know that recipe that is always a hit with the family? The one that’s guaranteed to leave clean plates all round? The ones that are not too detailed, just simple and fast? Yes, that one…we want to hear about it and it will be featured once a month in the Northglen News.
Local residents will tell us about their favourite recipes, from the easy to the inspiring, all in an effort to help you make every day delicious. You’ll never run out of great recipe ideas again. This month’s culinary extraordinaire is La Lucia resident and former MasterChef contestant, Joani Mitchell.
NAME OF DISH: Caldeirada (fish stew)
Why this recipe special to you?
Calamari Caldeirada: “It’s a Portuguese fish stew that I grew up with. My mom used to make using different types of fish from hake to mussels and prawns. It’s now something I’ve interpreted and changed it up using calamari. It is a twist on an old classic ‘Bouillabaisse’. I make this calamari version as it’s quick and easy to make, and it goes a long way and can be put on the table in 15 minutes. It’s also hearty and brings back memories of cooking with my mom.
Quick catch-up with the cook
Most underrated ingredient: “I would have to say chorizo and anchovies.”
Favourite Cuisine: “Anything spicy or Mediterranean”
Favourite ingredients: “Seafood, chocolate and chorizo.”
Something your palette doesn’t like: “Beetroot”
First meal you cooked: “I can’t remember specifically, but my earliest memory of being in the kitchen is baking with my mother. I would stand on a chair watching her.”
Ingredients: (serves four healthy portions)
½ onion finely chopped
Drizzle of olive oil
1 tsp crushed garlic
4 cardamom pods
1 bay leaf
½ tin of chakalaka
2 peeled and quartered potatoes
1 cup of blanched peas
1 cup white wine ( substitute with veg stock if preferred)
750g calamari rings
Chorizo
How To:
1.Sauté onions in olive oil and once soft add garlic, cardamom and bay leaf
2.Add chorizo and lightly fry.
3.Add chakalaka, and wine ( and a little water ) and submerge potatoes in the stock.
4.When the potatoes are almost soft and the stock is reduced, add peas and calamari. Calamari is cooked when it turns white – do not over-cook as it becomes rubbery.
5.Serve with rice or couscous before seasoning with salt and pepper.
