December 2006 - fresh back from Portugal with a traditional recipe.

Cataplana  (feeds about 3 people well)

1 can finely chopped plum tomatoes
1 large glass of Vinho Verde (available in Tesco)
1/4kg prawns shelled
1/4kg whole prawns
1 bag of mussels
¼ kg Cockles
3 large cloves of garlic
1 large fresh tomato
2 large onions
Pork cubes 1/4 to 1/2 kg
175 grams of smoked ham
2 bay leaves
Pepper & salt
1 small glass of brandy (about 3 doubles)
1 level teaspoon coriander
1 level teaspoon of piri-piri (dried from Tesco)
1/4 teaspoon paprika
1 teaspoon English mustard
Boiled potatoes
French bread stick

Pre heat the oven to 210 degrees.  Pre-cook the pork in a frying pan using a little olive oil.

Finely chop the garlic, plum tomatoes and fresh tomato.  Cut onions into thin slices.

Add the pork and all the other ingredients with the exception of the whole prawns to the Cataplana, lining the base with the onions.

Arrange the whole prawns around the outside edge of the Cataplana.

Seal the Cataplana and place in the oven for 40 minutes

Potatoes

Note: Allow 20 minutes cooking time for potatoes and then add them to the frying pan about 10 minutes before Cataplana is ready.

4 x large potatoes
1 x large clove of garlic chopped
1 x medium size onion chopped fairly small pieces
2” long by 1” diameter chourico sausage (or can used smoked ham) finely chopped

Cook potatoes in salted water for about 20 minutes.  In large frying pan, fry chourico (but don’t brown) and pour away excess fat.  Add onions and garlic – lightly cook for couple of minutes only.

When potatoes ready, cut into cubes about 1” square.

Add olive oil to frying pan.  Add potatoes to frying pan and brown.  Frequently turn and mix potatoes in with the garlic, chourico and onion.

Finally:
Open the Cataplana at the table and serve with the potatoes and French bread.