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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: Delicious Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF.

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF You can have Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF

  1. It's 1 1/2 tbsp of vegetable oil.
  2. It's 750 grams of chicken breast, diced.
  3. Prepare 20 grams of sunflower spread or gold foil wrapped Stork margarine block.
  4. It's 1 of large leek, sliced.
  5. Prepare 200 grams of button mushrooms.
  6. Prepare 80 ml of white wine or chicken stock.
  7. It's 1 tbsp of (level) cornflour / cornstarch.
  8. Prepare 240 ml of chicken stock.
  9. It's 160 ml of full fat coconut milk.
  10. It's 1 tbsp of (rounded) wholegrain mustard.
  11. It's 75 grams of frozen peas.
  12. Prepare of salt & pepper.
  13. You need 300 grams of Vickys Free-From Puff Pastry, recipe link below.

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF step by step

  1. Preheat the oven to gas 6 / 200C / 400°F and lay out 4 x 375ml / 1.5 cup volume ramekins.
  2. Heat 1 tablespoon of the oil in a frying pan and brown the diced chicken.
  3. Remove the chicken from the pan, add the remaining oil and the sunflower spread to melt, then add the mushrooms and sliced leek, frying until the mushrooms are golden.
  4. Add the wine (or stock) and let reduce by half, it should cook down in 2 or 3 minutes. Then mix in the cornflour.
  5. Stir in the coconut milk and chicken stock, alternating a bit of each at a time until all in.
  6. Stir in the mustard and peas and bring to the boil, then turn down to simmer and let thicken.
  7. Add the chicken pieces back in and season to taste with salt & pepper.
  8. Pat out the puff pastry to 5mm thick and cut out 4 rounds that are 2cm wider than the width of your ramekins. My ramekins have handles so my rounds aren't round lol https://cookpad.com/us/recipes/356517-vickys-puff-pastry-gluten-dairy-egg-soy-nut-free.
  9. Divide the filling between the 4 ramekins.
  10. Dab some extra coconut milk around the outside edge of each pastry round. This will help the lid stick to the ramekin.
  11. Put the lids on, milk edge downwards and press around to secure.
  12. Glaze the tops of the lids with a little more of the milk, pierce a hole in the centres to let steam out, then put in the oven for 20 minutes or until the pastry has risen and is golden (my pastry won't rise as high as wheat flour pastry).
  13. Serve with seasonal vegetables.

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