Moqueca is a Brazilian seafood stew . Here is has been reimagined into burgers by the very talented Ixta Belfrage.
Moqueca Fish Burgers (4)
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Blog Archives
Gochujang Prawns and Noodles (2)
Coriander and Charred Lime Steak (2)
Fried Brown Rice with Brussels Sprouts, Fried Eggs, Greens and Chilli (4-6)
Asian Style Slaw (4-6)
Green Chilli con Carne with Warm Cornbread (6)
Crab Tacos with Chilli, Lime and Avocado (4)
On a recent trip to Mexico I dined out on Tacos a lot. I discovered that they could come in a variety of forms- sometimes with a soft tortilla, sometimes a crispier shell and sometimes wrapped. I never knew which version I was going to get, but they were all delicious. I particularly enjoyed them in a small cafe in Merida- it looked nothing from the outside but the Tacos definitely were up there with the best. These are from ” The Road to Mexico” by Rick Stein and make a great starter.
Kricket Bhel Puri (4)
Chicken with Lemon and Olives (4)
Crab Tortilla Crostini
Ginger Beer Roast Chicken with Pineapple (6)
Mexican Winter Salad (4)
Black Bean Soup (6)
Lamb Shoulder with Herbs and Preserved Lemons (6-8)
A recipe from the excellent book ” Home Food” by Olia Hercules. It can be served with grains such as couscous or freekah but also with rice, boiled and crushed potatoes or flatbreads . Lamb shanks can be used as a cheaper alternative to shoulder if you like. If you like you can shred the cooked lamb and mix it with the juices up to a day before and keep in the fridge, then just reheat in a lidded pan with a splash of water mixed in, or in a foil baking tray, before serving.
