DISHPATCH Goan Portuguese Feast Instruction Manual

Goan Portuguese Feast
by Nuno Mendes

Goan Portuguese Feast

COOKING TIME: 40 minutes SERVES: 2

IN THE BOX:

1. Bebinca (eggs, gluten, milk)
2. Rice
3. Prawn samosas (crustaceans, gluten, mustard)
4. Pork cheeks in vindaloo sauce (milk, sulphites) (alcohol)
5. Monkfish curry (fish, milk, peanuts)
6. Coriander chutney
7. Toasted coconut
8. Coriander and chilli
9. Coconut milk
10. Fried curry leaves
11. Pickled daikon (mustard,sulphites) (alcohol)
12. Black pepper and lime cream (milk)

Lime

COOKING INSTRUCTIONS

Bring the bebinca (1) up to room temperature.
Preheat the oven to 220°C/200°C fan/gas mark 7 and pop a baking tray in the oven to warm up.

1. Zest the lime and keep the zest to one side.
2. Rinse the rice (2) several times, until the water runs clear, then tip into a small saucepan with 280ml water. Cook over a medium heat with the lid on for 15 minutes, until the rice is soft and fluffy.
3. Place the samosas (3) onto the hot baking tray and pop into the oven for 10 minutes. Remove from the oven and lower the temperature to 200°C/180°C fan/gas mark 6.
4. Tip the contents of the pork cheek in vindaloo sauce (4) into a saucepan, and simmer with the lid on, on a medium heat for 15 minutes.
5. Put the monkfish curry (5) (still in its bamboo tray) onto an ovenproof dish and place in the oven for 15 minutes.
6. Squeeze some lime juice through the chutney (6) and enjoy alongside the samosas while the other dishes cook.
7. Remove the monkfish from the oven, slice it in half and place in a serving bowl. Spoon over the sauce from the tray and garnish with some toasted coconut (7) and coriander (8).
8. Stir the coconut milk (9) through the rice and season well. Garnish with some toasted coconut and coriander.
9. Spoon the pork vindaloo into a serving bowl and garnish with the curry leaves (10), the remaining coriander and the sliced chilli (8). Serve with the daikon (11).
10. When you’re ready for dessert, divide the bebinca between two plates and serve with the cream (12). Garnish with the lime zest and a drizzle of extra virgin olive oil, if you have it to hand.

Share your creation @thedishpatch @nunoviajante

INGREDIENTS & ALLERGENS

Bebinca: coconut milk, sugar, eggs, coconut flour, wheat flour, cardamom, salt, lime, butter (milk). Rice. Prawn samosas: prawns (crustaceans), turmeric, mustard seeds, nigella seeds, Kashmiri chilli powder, cardamom, garlic, ginger, chilli, coriander, onion, potato, tomato, lime, rapeseed oil, paprika, salt, pepper. Pork cheeks in vindaloo sauce:  pork cheeks, butter (milk), salt, pepper, Kashmiri chilli powder, turmeric, paprika, red wine vinegar (sulphites), salt, chilli, garlic, ginger, smoked paprika, turmeric, chilli powder, pepper, sugar, butter (milk), coriander, onion, cinnamon sticks. Monkfish curry: monkfish (fish), turmeric, chilli powder, salt, pepper, butter (milk), chilli powder, turmeric, pepper, garlic, coriander, ginger, chilli, onion, tomatoes, tamarind, lime leaves, desiccated coconut, peanuts, water, coconut milk, lime. Coriander chutney: chilli, coriander, cumin, ginger, lime, desiccated coconut, coconut milk, salt, pepper. Toasted coconut: Desiccated coconut. Lime. Coriander and chilli. Coconut milk. Fried curry leaves: Curry leaves, rapeseed oil. Pickled daikon: white wine vinegar (sulphites), sugar, fennel seeds, coriander seeds, star anise, salt, mustard seeds. Black pepper and lime cream: crème fraîche (milk), cream cheese (milk), pepper, honey, lime, salt.

ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all14 allergens, including nuts.
STORAGE AND USE-BY DATE
Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.
Use by: Day Month Year
RECYCLING
Scan here for instructions.

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