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Minter's Dining Around The World…

~ Rory has decided that everyday or as near as everyday we can (work and evening activities permitting) he should take a globe, spin it, close his eyes and stop the globe with his finger and then the country/place that he has landed on we will cook something from the country and maybe the area …..If he lands in the sea we will cook and eat from the place nearest to where he lands….

Minter's Dining Around The World…

Tag Archives: Haddock

India – Panaji (Goan Coast)

06 Tuesday Oct 2015

Posted by Fiona Jayne in Authors

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Tags

Basmati Rice, Coconut, Corriander, Fish Curry, Goan, Green Curry, Green Masala Paste, Haddock, Hot, Milk, Naan, Onion, Panaji, Panjim, Sumari

As previously mentioned Ian was delighted with tonight’s choice and where the finger landed.

Curry, Indian curry, has to be one of Ian’s favourites. I too like it very much now, but until I left home in 1983 had never had a curry of any description.

Panaji is one of India’s most relaxed capitals it is also one of the smallest and is still known world wide by its former name Panjim which originates from Portugal. It is situated on a Peninsula over looking the “Mandovi River”. Here cruise boats can be found, floating casinos, which all reflect in the water.
A beautiful Church stands prominently over the city centre, with a tree lined avenue boarders the river. The capital also features many “arty boutiques,”amazing colonial buildings, quaint “old – school” bookshops, mixed with modern shopping malls and fabulous back street bars. However, in the mix of narrow little streets there can be found a fascinating Latin Quarter, that is truly amazing, and I quote
“Nowhere is the Portuguese influence felt more strongly than here, where the late afternoon sun lights up yellow houses with purple doors, and around each corner you’ll find restored ochre-coloured mansions with terracotta-tiled roofs, wrought iron balconies and arched oyster-shell windows”
Panaji is the place to be for enjoying the quietness and peace of a siesta, walking, eating amazingly well and meeting up with the real Goan people. (Whilst researching and writing this I could feel myself tempted to book a trip…)

Food found in Panaji is all about Goan cuisine, which provides for different tastes, which vary from western fundamentals to beautiful authentic Goan food. This could be dishes like fish curry and steamed/boiled rice to vegetarian options like khatkhatem, mushroom tondak and foogath, among others.
Nearly all Goan dishes are mixed with different aromatic herbs and spices, chilli, coconut (milk)turmeric, cumin to name a few… familiar dishes like Pork Vindaloo can be found in Goa along with vegetable stews that have a mix of sweet and powerful flavours.

After passing various alternatives to my husband during the day, which consisted of Goan Fish Curry, Goan Mackerel Croquetas, Spicy Beef and capsicum Stir Fry or Green Fish Curry    he opted for the Green Fish Curry.  It appears that Goans love their  curry and is a must in all homes and they rarely go with out it. Most people are under the impression that the curries are hot and also they only eat red curries, but this isn’t the case. They love green curry too. Curries are cooked in a mud pot but in the absence of that we will just use our usual pan….The recipe we used is linked in this blog and also on the web links and Bibliography page.

In the absence of fresh King Fish (Sumari) Ian chose good quality haddock…seasoned as the recipe suggests, waiting to be added to the Green Masala paste..

Sauté the onions then add the Masala paste

 

If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.

Cesar Chavez

We struggled to find thick coconut milk but we added creamed coconut as shown here beginning to melt…

This dinner was all served with –  again Basmati rice – (need some vegetables soon – wonder where tomorrow will lead), sprinkled with coriander leaves and Ian decide we needed some Naan bread.

Family Verdict: Amazing , tasty , gorgeous dinner…Easy to prepare and cook and maybe just not enough of it, although I am told it was a kilo of fish used…  The smells as I arrived home were exquisite and this would be something we would cook again.

We really underestimate fish and there are a lot of countries out there that eat fish more than us Brits do…. I love fish and would eat in a restaurant without question, but at home ??  Our journey is seeing us eat it more or certainly look at recipes that involve fish routinely……

Tomorrow we are off to “Prince Edward Islands”….. Oooh err lets go and investigate.

.

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Canada – Nova Scotia

21 Monday Sep 2015

Posted by Fiona Jayne in Authors

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Tags

Blueberry, Canada, Cod, Fish, Garlic, Haddock, King Prawn, Mussels, Nova Scotia, Pie, Salmon, Scallops, Soured Cream, Stew, Wild

So today Rory’s finger landed on Nova Scotia in Canada.

My husbands face was a picture to say the least, but we were not to be put off by him. We decided we would find something delicious for dinner today.

I messaged my friend in Canada with the ideas we had quickly come up with, but soon realised that we should be searching for ideas from Nova Scotia and not Canada in general as there was a possibility that the finger could land somewhere in Canada again.

Having googled “Foods from Nova Scotia” we were quickly guided to a fabulous site and the choices were amazing.

Our daughter in law to be is a Pescatarian and although we do cook alternatives, I thought today would be nice for us all to eat the same. Nova Scotia like Whitstable seems to pride itself in its seafood – so what better to have today than a seafood dish.

Our main course was a delicious seafood stew stew….
Acadian seafood stew:

We added Mussels, Scallops, King prawns, Cod Haddock and Salmon, the recipe suggested we had it with garlic bread, which was a fab accompaniment to soak up the juices.

My Canadian friend said to me when I said I was going to make a Wild Blueberry Pie was “Oh blueberry pie is the bomb” and how right she was….absolutely amazeballs – again the recipe sourced from

The recipe was easy to follow and the end result was absolutely delicious.  Ramona was right “The pie is a bomb”

Served with extra thick double cream (not shown here)





Family Verdict: My husband said the fish stew surprisingly “very nice” and blueberry pie was “excellent”. The children thought the fish stew was “really good” and the blueberry pie “yummy”…

So from Nova Scotia in Canada not bad day for Day 1…. Tomorrow we are heading to Nevada, USA….
Watch this space!

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M. F. K. Fisher






Seafood Stew

Acadian Seafood Stew

Acadian Seafood Sn Seafood Stew

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