Vegetable Feijoada

Vegetable Feijoada

From   Firangi Tadka

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Portuguese

Portuguese stew of kidney beans with vegetables served with rice

Ingredients

  • Medium potatoes, cut into small pieces 2
  • Soya granules, soaked 1 cup
  • Kidney beans, soaked overnight and boiled 1 cup
  • Oil 2 tbsps
  • Cumin seeds 1 tsp
  • Fresh red chilli, finely chopped 1
  • Mexican seasoning 1 tbsp
  • Fresh coriander leaves, finely chopped ½ cup
  • Salt to taste
  • Processed cheese, cut into small cubes 150 gms
  • Mexican seasoning - grind together
  • Cumin seeds 1 tsp
  • Red chilli flakes 2 tsps
  • Oregano 1 tsp

Methods

  • Heat oil in a non-stick pan, add cumin seeds, fresh red chilli and Mexican seasoning and saute for 1 minute. Add potatoes and soya granules, mix and cook for 5 minutes.
  • Add kidney beans, coriander leaves and salt and mix.
  • Lastly add cheese, cover the pan and cook for 1-2 minutes or till the cheese begins to melt.
  • Transfer into a serving bowl and serve hot.
PiriPiri Chicken with Sweet Potatoes

PiriPiri Chicken with Sweet Potatoes

Prep: 2 hours

Cook: 25 minutes

Method: Moderate

Course: Main Course

Type: Portuguese

Key Ingredients:

  • Chicken on the bone
  • Sweet potatoes
  • Bird's eye chillies
  • Lemon juice
  • Red wine vinegar

A typical Portuguese preparation – the sweet, hot and sour sauce makes it extra special

Ingredients

  • Whole chicken, cut into bite sized pieces 800 gms
  • Medium sweet potatoes, boiled, peeled and cut into wedges 2
  • Bird's eye chillies 3
  • Medium red capsicums, seeded 3
  • Garlic cloves, peeled 7 to 8
  • Lemons, juice extracted 5
  • Lemon zest, grated 1 tbsp
  • Red wine vinegar 1 cup
  • Red chilli powder 2 tsps
  • Fresh parsley, chopped 2 cups
  • Salt to taste
  • Black pepper powde 2 tsps
  • Olive oil 2 tbsps + 2 tsps
  • Farfalle pasta 100 gms
  • Tomato basil sauce 50 gms

Methods

  • To make the marinade, put bird’s eye chillies, red capsicums, garlic, lemon juice, lemon zest, red wine vinegar, 1 tsp red chilli powder, parsley, salt, 1 tsp black pepper powder and 1 tbsp olive oil in a blender and blend to a paste.
  • Take chicken in a bowl, add the paste and mix well. Set aside to marinate for 2 hours.
  • Heat 1 tbsp olive oil in a non-stick pan, add the marinated chicken and mix. Cover and cook till the chicken becomes tender.
  • Heat sufficient water in a deep non-stick pan, add 1 tsp olive oil and salt and let it come to a boil. Add farfalle pasta and cook till it is just done. Drain well.
  • Heat Tomato Basil Sauce in another non-stick pan, add pasta and toss well. Transfer into a serving bowl.
  • Take sweet potatoes in another bowl, add 1 tsp olive oil, salt, 1 tsp black pepper powder and 1 tsp red chilli powder and mix well. Add this mixture to the chicken pieces and mix well.
  • Arrange the chicken with sweet potatoes on a serving platter and serve hot with pasta.