WITH just 26 days to go before the soccer spectacle kicks off in South Africa, the World Cup Cook-off on The Global Table blog is in full swing!
For the past few months we have been rounding up delicious – and do-able – recipes from the 32 nations represented in the Fifa World Cup. This weekend Portugal and England – two teams that will also be playing at Port Elizabeth’s beautiful new multipurpose stadium in North End – get their turn.
Bay restaurateurs Jorge and Shanna Carvalhos, of popular Circular Drive eatery Shanna’s, are sharing their recipe for a fantastic traditional Portuguese fish stew known as Caldeirada.
It’s chock-full of fish, mussels and calamari and, depending on how flush you’re feeling, prawns and crayfish can be added.
Don’t forget to scroll down for our second guest of the weekend, Bay resident Donna Craven, who is sharing her recipe for a famous steamed English pudding called Spotted Dick!
Shanna’s Caldeirada – The Recipe
Jorge and Shanna Carvalhos have lived in South Africa for the past 20 years, eight and a half of which have been spent running their very popular Portuguese restaurant, Shanna’s. The restaurant started out in tiny premises in Robson Street, in the heart of Central, and for the past four and a half years has been situated in the Versatile Centre in Circular Drive.
The enjoyment of food with friends and family is extremely important in the Portuguese culture and many of the dishes Shanna prepares in the couple’s cozy restaurant were learnt from the women in her family. Today’s featured dish, Caldeirada, has always been a firm favourite and you can make it as simple or as extravagant as you prefer, substituting the more expensive ingredients like the crayfish and prawns with extra fish depending on your budget.
Shanna and Jorge originally come from a small village near the Portuguese town of Aveiro, and have been back several times to visit. With Portugal playing Ivory Coast in the Bay on June 15, they hope to attract a few of their former countrymen and women to try out Shanna’s delicious dishes!
2kg assorted firm fish (kingklip, monkfish, rock cod etc); 8 mussels; 10 prawns; 4 crayfish tails; 300g calamari rings; 4 large onions, sliced; 6 tomatoes, sliced; 3 green peppers, sliced; 100ml olive oil; 250ml white wine; 3 cloves of garlic, crushed; paprika; 1 bayleaf; 2 fresh chillies; parsley; salt; 1kg potatoes.
Clean the fish and cut it into serving pieces. Sprinkle with salt and leave for half an hour. Meanwhile devein the prawns, cut the crayfish tails in half, peel the potatoes and cut them into slices of equal thickness.
Place the mussels at the bottom of the pot to prevent the stew from burning at the bottom, as you will not be stirring it during the cooking time (that would make your beautiful fish and potatoes disintegrate).
Place a layer of onion and a layer of tomatoes on top, adding layers of greenpepper, potatoes and fish. Repeat the layers.
The prawns and crayfish must form the top layer.
In a jug, mix together the olive oil, wine, garlic, salt, paprika, bayleaf and chilli, then pour this over the layers in the pot. Place the parsley on top of everything.
Keep the pot covered and simmer the stew gently for about an hour.
World Cup Cook-off – England
Born in England but raised in South Africa, Donna Craven is one of those expats who still has one foot in each country, especially having spent quite a few years working in hotels and restaurants in London, where she honed her love of food.
You will frequently find Donna in the kitchen whipping up anything from traditional roast beef and Yorkshire pudding, followed by our featured recipe, Spotted Dick, to mouth-watering cheese and bacon pies and tasty, succulent steaks.
An ardent Liverpool fan, she is likely to find her loyalties divided in the event of England, featuring Liverpool players Steven Gerrard and Glen Johnson, taking on Bafana Bafana at any stage of the tournament!
Donna says traditional dishes in England come in many different guises, from Toad in the Hole which (contrary to South African opinion!) is a dish made by cooking crispy sausages in a Yorkshire pudding batter, to bangers and mash, and fish, chips and mushy peas.
“But,” says Donna, “we are not going to go the obvious route and instead are serving up traditional and not so traditional ‘Chip Butties’, followed by a stick-to-the ribs nursery favourite, Spotted Dick, served with thick homemade custard.”
For chip butties or, if you prefer, chip sandwiches, the ingredients are ever so simple: You just need fresh white bread or, if you’re being fancy, a freshly-baked ciabatta roll.
“Butter the bread and top it with hot, deep-fried chips, homemade and crispy if preferred, but more usually ‘slap’ chips bought from your local chip shop. The chips are best when drizzled with salt and vinegar – vinegar should soften the chips but not the bread.” Some tomato sauce on top is optional. Now top with another slice of buttered bread and enjoy.
“What could be easier!”
Spotted Dick – The Recipe
This famous English steamed pudding contains currants, sultanas or other dried fruits (cake mix gives this popular dessert a spicy flavour).
“The only problem with this pudding is that suet is not freely available in South Africa, although some Spars stock Atora suet, which is pricy but goes a long way, and also makes excellent dumplings with which to top a stew.”
Donna says some butchers also stock suet calling it Mafuta, but while this can be used in dumplings, if there are any remnants of red meat it should obviously be avoided in Spotted Dick!
With this in mind Donna and her mum, Helen, made one dessert using suet and another used finely-chopped butter. The verdict was split – Donna preferred the traditional one made with suet while Helen preferred the butter version, declaring it lighter. “Either way it worked.”
75g self-raising flour; pinch of salt; 75g fresh white breadcrumbs; 75g shredded suet; 50g caster sugar; 175g currants; 4 – 6 tbsp of milk (for the butter dessert Donna divided the ingredients by a third).
Half fill a pan with water and put on to boil.
Mix together the flour, salt, breadcrumbs, suet, sugar and currants in a bowl. If using butter mix with fingers much as you would mix flour and butter when making pastry. Make a well in the centre and add enough milk to give the pudding a soft, dropping consistency.
Pour into a greased 900ml pudding bowl, and tie greaseproof paper around the top of the bowl to prevent water or steam getting into the mixture. The greaseproof paper can also be topped with a piece of foil for extra security.
Steam for one-and-a-half to two hours, reducing the cooking time accordingly if you are making a smaller dessert. The exterior of the pudding should be brown and firm to the touch when cooked.
Serve with custard or cream.