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Easiest Way to Cook Tasty Moqueca de peixe paulistana. (Sao Paulo Fish stew)

Moqueca de peixe paulistana. (Sao Paulo Fish stew) . You can cook Moqueca de peixe paulistana. (Sao Paulo Fish stew) using 12 ingredients and 5 steps. Here is how you achieve it. Ingredients of Moqueca de peixe paulistana. (Sao Paulo Fish stew) Prepare 2 TBSP of vegetable oil. You need 600 g of white fish (cod or haddock). It's 1 of large onion sliced. It's 3 of garlic cloves squashed. Prepare 1/2 TSP of cayenne pepper. You need 1 of red pepper sliced. Prepare 2 of large tomatoes sliced. Prepare 1 TSP of smoked paprika. Prepare to taste of Salt. Prepare 1 can of coconut milk. It's 200 g of cooked frozen sea food (prawns, mussels and squids). It's handful of fresh coriander chopped. Moqueca de peixe paulistana. (Sao Paulo Fish stew) instructions In a pan, add the vegetable oil and make a bed with the onions, garlic and sprinkle the smoked paprika on top.
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Recipe: Appetizing Vickys Mushroom and Lentil Loaf, GF DF EF SF NF

Vickys Mushroom and Lentil Loaf, GF DF EF SF NF.

Vickys Mushroom and Lentil Loaf, GF DF EF SF NF You can have Vickys Mushroom and Lentil Loaf, GF DF EF SF NF using 12 ingredients and 15 steps. Here is how you cook that.

Ingredients of Vickys Mushroom and Lentil Loaf, GF DF EF SF NF

  1. It's 175 grams of dry green lentils.
  2. It's 1 tbsp of sunflower spread / butter.
  3. You need 6 of spring onions / scallions finely chopped.
  4. It's 100 grams of mushrooms, chopped.
  5. You need 2 tsp of curry powder.
  6. It's 100 grams of gluten-free breadcrumbs.
  7. You need 1 tbsp of worcestershire sauce, my free-from recipe is attached below.
  8. You need 1 tbsp of water.
  9. It's 2 tbsp of finely chopped coriander / cilantro, divided.
  10. It's of salt & pepper.
  11. It's 6 of large green cabbage leaves, stalks removed.
  12. You need 450 ml of passata.

Vickys Mushroom and Lentil Loaf, GF DF EF SF NF step by step

  1. Rinse the lentils then put in a saucepan and cover with cold water.
  2. Bring to the boil then cover and reduce to a simmer for 45 minutes until tender. You can use canned lentils and skip this step.
  3. Meanwhile preheat the oven to gas 4 / 180C / 350°F.
  4. When the lentils are almost done, melt the spread / butter in a frying pan and cook the spring onions for around 3 minutes until softened.
  5. Add the mushrooms and cook for 2 minutes before stirring in the curry powder.
  6. Drain the lentils and add to the onion / mushroom mixture.
  7. Also stir in the breadcrumbs, worcestershire sauce, water, 1 tablespoon of the coriander and a pinch each of salt & pepper.
  8. Get another pan of water boiling and blanch the cabbage leaves for 2 minutes. Drain and rinse with cold water then pat dry with kitchen towel.
  9. Spray a loaf tin with oil and use the cabbage leaves to line the tin, letting them hang over the edges. It's easiest to cut out the hard leaf parts first so they're more flexible.
  10. Pack the lentil mixture into the cabbage-lined tin.
  11. Wrap the overhanging leaves over the top to seal in the mixture.
  12. Cover with foil then put in the oven for 60 minutes. When done the loaf will feel firm when pressed.
  13. Let the tin stand while you warm the passata, adding to it the remaining 1 tablespoon of chopped coriander and some salt & pepper to taste.
  14. Turn the lentil loaf out and slice.
  15. Serve with potatoes, sweetcorn and the passata spooned around.

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