Brazilian Collard Greens
Recipe courtesy of Ben Silviera. I have not tried this yet but plan to soon! Prep time is an estimate.
Traditional Portuguese Piri Piri Sauce for Chicken
I love churrasqueira chicken and have been looking for a recipe to make it myself. I found this on Breakfast Television Toronto’s web site. They got the recipe from Roasty Chicken Churrasqueira which is in the town of Maple just north of Toronto. A friend told me that she’s used this sauce for fish and shrimp, too. I’ve tried it on shrimp and it’s wonderful. Simply marinate the shrimp for an hour and then drain the shrimp, discard the sauce and grill the shrimp on the barbie.
Curry Dip for Raw Veggies
Simple, unique dip for raw veggies. I like carrots and cauliflower to dip in this the best. But any fresh, raw, crisp veggie will work.
Curry Rice
This is a stable at our house and the rice compliments a wide range of meat and chicken recipes. The curry mellows and the rice is not spicy at all.
German Curry Sauce for Wurst
If you’ve ever been to Germany, then you will be familiar with the ever present “Schnell Imbiss” stands. Similar to a hot dog stand, the Schnell Imbiss stand sells a variety of wurst dishes including the famous “Currywurst,” a grilled bratwurst, cut into slices, and served with a ladleful of warm curry sauce. Curry sauce is also served over “pommes” (aka French Fries). This is the recipe, as told to me by a German Imbiss lady herself. It is really quite simple to make and keeps well in the fridge. The Imbiss stands always use mild curry powder to make this sauce. It tastes much better than the commerically prepared versions.
