Xinxim De Galimba Recipes

Steps:

• Marinate the chicken in the lemon juice, salt, and pepper for half an hour.
• Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste.
• In a large saucepan, heat the oil over medium heat; add the garlic and cook, stirring, until browned. Add the onion, tomato, and shrimp paste and the drained chicken pieces.
• Brown the chicken pieces on all sides, then add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, or until the chicken is almost cooked. Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan.
• Add the jumbo shrimp, malagueta peppers, and ground nuts. Check the seasonings. Add the ginger and remaining water and finish cooking by bringing the mixture to a boil.
• When ready to serve, drizzle the Dende oil over the xim-xim and cook for a few more minutes. In lieu of Dende oil, you can use a mixture of 1 cup vegetable oil and 3 tablespoons annatto seeds that has soaked for 12 hours.

Steps:

• Marinate the chicken in the lime juice, garlic, ginger and salt for 30 minutes. Set aside.
• Saute the onion in the olive oil then stir in the marinated chicken.
• Add the tomato and palm-fruit oil and cook for a further 10 minutes.
• Add the cilantro/coriander leaves, cashews or peanuts and prawns/shrimp. Cover with a lid and continue to simmer for another 10 minutes, until the prawns are cooked through.
• Stir in chilli (if using) and add a little black pepper and salt to taste.
• Serve with rice and salad.
• "Que comida deliciosa!" - To compliment the chef- "What delicious food!".

Steps:

• Preheat oven to 200°C.
• Tear bread into small pieces and soak in cold water for 15 minutes until soft.
• Place bread in a colander and mash, draining liquid.
• Transfer to a large bowl and add sugar, custard powder, cornflour and cocoa.
• Stir in beaten eggs and mix well.
• Add dried fruit and half of the almonds and glacé cherries. Add vanilla and whiskey.
• Pour into a baking dish or slab tin and decorate with remaining cherries and almonds.
• Bake for 45 minutes to 1 hour (check puddina by piercing with a toothpick - the toothpick should be dry when you remove it).
• Cut into squares and serve warm or cold.

Steps:

• In a large pot, melt butter and saute onion until translucent.
• Add water, parsnips, can vegetable bullion cubes and bring to a boil.
• Lower heat to medium low and cook until parsnips are tender (about 30-40 minutes).
• Puree in a blender or food processor.
• Add ginger, salt, and milk to the blender. Puree until smooth.
• Return to pot. Add coconut milk and warm to serve.

Steps:

• In a large bowl, add yoghurt, ginger, garlic, tandoori paste, food colour, cumin, coriander, garam masala, salt, chilli and turmeric bowl and mix well.
• Once completely mixed, rub mixture into chicken covering all the chicken.
• Seal chicken in the bowl with cling wrap or zip lock bag and marinate in the fridge for at least 2 hours or up to two days.
• Pre-heat the oven to it's highest setting and bake chicken for 20 minutes.
• After 20 minutes reduce the oven heat to 120oC/248oF and cook until tender.
• Serve with steam rice, salad and plain yoghurt.

Steps:

• Whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, half of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add chicken and toss to coat, then marinate, chilled, 30 minutes.
• Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, remaining garlic, and remaining 1/4 teaspoon pepper in another bowl. Add peeled shrimp and toss to coat, then marinate, covered and chilled, until ready to use (not more than 1 hour).
• Meanwhile, grind dried shrimp in grinder until very fluffy, about 1 minute. Pulse peanuts and cashews separately, in small batches, in a food processor, until finely ground (do not grind to a paste).
• Remove chicken from marinade and pat dry. Heat remaining tablespoon olive oil in a 5- to 6-quart wide heavy pot over moderately high heat until hot but not smoking, then, starting skin sides down, brown chicken, in batches if necessary, turning over once, about 6 minutes total per batch, transferring to a large plate. Add onions and bell pepper to pot and sauté, stirring occasionally and scraping up brown bits (from chicken), until onions are golden, 6 to 8 minutes. Add tomatoes and malagueta peppers or Thai chiles and cook, stirring occasionally, until tomatoes begin to break down, about 3 minutes. Stir in stock and bring to a simmer. Add chicken, along with juices accumulated on plate, and simmer, covered, until chicken is cooked through, 25 to 30 minutes.
• Stir in ground shrimp and ground nuts and return to a simmer. Toss marinated shrimp with remaining 1/2 teaspoon salt and add to stew along with marinade. Simmer until shrimp are just cooked through, 3 to 4 minutes.
• Stir in coconut milk, cilantro, remaining tablespoon lime juice, and dendê oil (if using).
• *Available at Asian markets.
• **Available at some Latino markets.
• ***Available at some Lantino markets and sendexnet.com.