If you are still recovering from all the end-of-the-year-partying, we’ve got five recipes from Goa’s Slow Tide restaurant to help you start 2023 with a bang.
Nature in all its glory is welcomed with open arms at Slow Tide, a restaurant in Anjuna, Goa. Specialising in coastal food from regions including Goa, East India, Sri Lanka, and Mangalore, Slow Tide also boasts of two bars — Andy’s Joint and an interactive fusion bar in the Community Dining Room. The restaurant attempts to reclaim the ‘Shack Culture’ of Anjuna, which to a certain extent was being diminished by an influx of tourists and the commercialisation of the region.
Here are five recipes from Slow Tide that are an ode to the hippie culture of Anjuna.
1. Honey Mustard Roasted Ham Leg
Ingredients
- 120gms onion, chopped
- 10 Cloves garlic, peeled
- 60ml apple cider vinegar
- 60gms stone ground mustard
- 250ml orange juice
- 10 Whole cloves
- 4 ½ kg ham, cured
- 170gms honey
- 125gms Dijon mustard
- 1 tbsp Worcestershire sauce
- 220gms brown sugar
Method
- Preheat oven to 400°F (200°C).
- Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
- Place the ham on the roasting rack over the liquid.
- Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminium foil and bake for one hour.
- Remove the ham from the oven and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
- Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
- Bring the mixture to a boil over medium high heat, then simmer until thick and reduced about 10 minutes.
- Brush the glaze on to the ham then transfer back to the roasting rack.
- Bake the ham for 30-45 minutes, or until the glaze is caramelised and the ham reaches 85 °C.
- Slice the ham and serve.
2. Pork Sorpotel
Ingredients
- 1kg pork belly
- 350gm pork liver
- 850ml water
- 2 Cardamoms
- 2 Cloves
- 1tsp turmeric powder
- 5gms salt
- 500ml milk
Spice paste
- 7 Kashmiri chillies
- 7 Kashmiri chillies deseeded
- 2gms cumin seeds
- 6 Peppercorns
- 1tsp turmeric powder
- 8 Cloves
- 1” cinnamon stick
- 12gms garlic cloves
- 1” ginger
- 180ml Goan coconut vinegar
Gravy
- 50ml oil
- 350gms onions, chopped
- 3gms salt
- 12gms green chillies
- 10gms sugar
- 10gms black jaggery
Method
- Soak the liver for at least nine hours in milk to get rid of the blood and gamey
- taste of the liver.
- In a heavy bottom pan, simmer the pork belly, liver, and the other ingredients. Skim off the scum that collects at the surface. Cook until the belly is cooked.
- While the meat is cooking, grind all the spice paste on a stone grinder to get a
- smooth paste.
- Once cooked, place the belly and liver on a tray to cool and cut into dices. Store the belly and liver separated.
- In a flat bottom rondue pan, heat oil and sear the pork and liver separately in small batches so the meat gets enough surface area of the pan. Fry until the soft fat is rendered and a golden-brown texture is achieved.
- After searing, store the meat and liver on the strainer to drip out extra fat.
- Add the chopped onions to the pan and cook until it is cooked and caramelised.
- Add the spice paste to the onions and cook further till the oil splits, then add the pork belly and the liver, and stir till the meat is coated with the spice paste.
- Pour water as required, stir well, add in the salt, keep cooking on a simmer for 20 minutes and check the pork texture.
- When the pork is soft and the gravy reaches the desired texture, add
- the sugar, vinegar, and jaggery and mix well.
- Check for taste and remove from heat. Cool the sorpotel on an ice bath.
- Please prepare the sorpotel two days in advance so the flavours mature.
3. Roast Chicken
Ingredients
- 1 1⁄2kg whole chicken with skin, no broken skin
- Wash internally and externally, drain for 1⁄2 hour
Marinade 1
- 1tsp salt
- 2tbsp lime juice
Marinade 2
- 1⁄2tsp cumin seeds
- 1⁄2tsp peppercorns
- 3 Kashmiri red chillies
- 1⁄4tsp turmeric
- 1⁄4tsp garam masala
- 1tsp vinegar
- Salt to taste
Marinade 3
- 2tbsp ghee
Basting
- 1-2tbsp butter
Stuffing: Part 1, to be pressure cooked
- 500gms chicken liver
- 1tsp ginger garlic paste fresh
- 1tsp pepper powder
- 1⁄2tsp salt
- 20gms coriander leaves finely chopped
- 1tbsp tomato sauce
- 2 Cups water
Part 2
- 160gms onion chopped
- 12gms green chilies, chopped
- 1⁄4” ginger, chopped
- 8 Garlic cloves, chopped
- 20gms coriander leaves, chopped
- 30gms mint, chopped
- 50gms cashew nuts
- 50gms raisin
- 1 loaf of bread, cut into cubes
- 30ml oil
- 1⁄4tsp sugar
- 1⁄2tsp pepper
- 1tbsp Worcestershire sauce
- 1tbsp soy sauce
For the gravy seasoning
- 1tbsp ghee
- 80gms onion, chopped
Method
- Marinate the chicken with marinade no. 1 for half an hour.
- Grind marinade no. 2 to a fine paste.
- Apply the ground paste all over the chicken internally and externally and set aside for at least one hour.
Prepare stuffing
- Pressure cook part I of the stuffing for about 10-12 minutes till cooked. Strain the chicken entrails, cut into bits and set aside. Set aside the remaining mixture for the gravy.
- In a large pan, heat oil to deep fry the cashew nuts and raisins. Set aside.
- In the same oil, fry the onions till pink, add the green chillies, ginger, and garlic fry for 3-5 minutes. Add the pepper, soy, and Worcestershire sauce. Add the giblets bits, sugar, and mint leaves.
- Add the bread cubes. Toss well and add in the fried nuts and raisins.
- Taste the stuffing. Add pepper, sugar, and salt to taste. Take off the flame and the stuffing, cool completely.
- Now tie the neck portion, secure the chicken with twine (no juices must ooze out) with the prepared stuffing and stitch up the opening such that it can be easily removed before serving.
- Preheat oven to 210°C.
- Apply marinade no. 3 on the chicken.
- Cover the chicken with foil.
- Bake chicken on both sides at 180° C for about 1-11⁄2 hours till tender.
- Remove the foil and baste the chicken with butter.
- Grill till golden.
Prepare gravy
- Strain the gravy from the pressure cooker.
- In a saucepan, heat ghee, add the onion and fry till the edges are lightly brown.
- Add the strained gravy and the juices from the baking pan to the gravy. Boil till it thickens, add in the salt and pepper if needed.
- Remove the twine from the chicken before serving whole or carved.
- Serve gravy along with the chicken.
4. Michael’s Eggnog
Ingredients
- 1 Litre milk
- 1.5 Litres cream
- 1 Vanilla pod
- 5 Cloves
- 4 Allspice berries
- Zest of one orange, 1 lime
- 1 cinnamon stick
Combine everything in a saucepan, and heat over the lowest setting for five minutes. Slowly bring the milk mixture to a boil. Let it cool down slightly.
- 150g caster sugar
- 12 Egg yolks
Method
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk warm milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for three minutes, or until thick. Do not allow the mixture to boil. Grate nutmeg and orange zest on top and let cool for about an hour.
- Add 450 of rum, mix well, and store in the refrigerator. Easily keeps for a month. [Makes 15 portions]
- Serve 180ml of Michael’s Eggnog with a garnish of nutmeg.
5. Mulled Wine
Ingredients
- Red wine, 2 bottles
- 200gms sugar
- 10-to-12-star anise
- 3 to 4 Cinnamon sticks
- 10 Cloves
- 500ml orange juice
- 500ml apple juice
Method
- Cook this mixture on a low flame for half an hour or so, till the desired thickness and flavour is achieved.
- Garnish with apple slices, orange slice, and star anise.
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