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Weekend with Home Chefs #3 - David D'Souza ~ Chilirush

July 04, 2015

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Location: Pickering, ON, Canada

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Goan Roast Beef

Goan Roast Beef This juicy and delicious roast beef is fantastic served as a side or in sandwiches. Relatively mildly spiced but definitely not lacking in flavour, it can also be enjoyed by children. I know that I enjoyed it while growing up. :)

Goan Green Recheado (Recheio) Masala

Goan Green Masala This versatile spice mix can be paired with fish, meat or vegetables. Whether used as a marinade for grilling or frying, or as added flavour in a chilli-fry or curry, this Green Masala will add a whole new dimension to the dish.

Pork Solantulem

Pork Solantulem A simple preparation where chunks of Pork are cooked with spices and end up as part curry and part stew. Fully delicious!!

Sorpotel (Sarapatel)

Goan Pork Sorpotel (Sarapatel) Sorpotel, that quintessential Pork dish that is part of almost every single Goan gathering, be it a Birthday, Wedding, Christmas or even just a Sunday family gathering. You have not graduated Goan culinary class until you have made and mastered this classic dish. I've always loved the process involved in making Sorpotel and even though it's a long process, the end result is absolutely satisfying to all my senses. Traditionally, this dish is comprised of Pork and also includes a lot of the internal organs, such as blood, liver, heart and tongue. I don't use most of the internal organs and stick to good fatty pork and liver.

Poderacho Bol

Poderacho Bol "Poder" is the term used for a Goan Bread Baker. I've been experimenting with the different types of bread that are made in Goa so that members of our food group can recreate them being away from home. Poderacho Bol is one such sweet bread that is made on special occasions. Cecilia Tavares who runs the Tavares Bakery in Moira, Goa provided me with the nuts and bolts of this recipe and I tweaked one of my previous sweet bread recipes and applied her input to it. Ginger, Coconut and Cardamom are a match made in Heaven, and they work together in perfect harmony adding wonderful layers of aroma and flavour to the already sweet bread. I hope that you try and like it as much as I did!

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Weekend with Home Chefs #3 - David D'Souza ~ Chilirush

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