Linda's journey

Is it therapeutic watching this humble sour dough roti ☺️. Astounded by nature ❤️. #sourdoughbread #recipedevelopment #technic #nohurry #natureisincharge #gowiththeflow #simplicity #commonsense.

Sour Dough Roti ———————— My Starter with a name bestowed upon as “ Hero “ is providing me with some beautiful crusty-loaves , rolls and pita Breads , apparent new direction on Roti Dough . I have tried on recipes with and without addition of youghurt and olive oil proofed twice . Overall it has boosted my confidence in baking . The starter has a base of wholemeal flour and strong flour -water is developing from fruity flavours to more subtle tones , refrigerated most times . Watching the Roti rise was almost like meditating , no thoughts , no worries , no regrets , just grateful to nature 🙏.

Chilli chicken ——————-(6 servings ) Recipe Ingredients Quantity Chicken Breast 2 nos Ginger I inch Garlic. 6 no’s Green chilli. 2 no’s Celery 25 gm Ginger-garlic paste. 1 teaspoon Peppers . 2 no’s Bakchoy. 2 no’s Pepper powder. 1 teaspoon Salt. 1 teaspoon Dark soya 1 table spoon Light soya. 1/2 table spoon Vinegar. 1/2 tablespoon Spicy tomato ketchup 1 tablespoon Salt Cornflour. 2 tablespoon Oil. 500 ml Method 1. Wash hands 2 Remove sinews from chicken breast and cut into strips. 3. Marinate with pepper ,salt , ginger garlic paste ,beaten egg and 1and 1/2 table spoon corn flour . Refrigerate. 4.using a clean chopping board , finely chop ginger garlic, celery chilli and dice peppers , bakchoy . 5 . Heat oil in the fryer and fry the chicken strips till crispy. 6. Using a non stick pan sauté chopped ginger -garlic -chilli , by now all the neighbors should know 😜. 7 .Add soya, vinegar, spicy tomato ketchup , simmer for a minute . 8. Add the ( 1/2 tablespooncornflour and 100 ml water mixture)the sauce should be a coating consistency 9 Add peppers , bakchoy and finally the crispy chicken 10. Toss it enjoy the aromas , check the seasonings (btw you can source the spicy tomato ketchup from any Asian grocers ) Let me know if you need any assistance,, happy cooking 🥘

What’s cooking ? . We had some spare fresh king prawns from Billingsgate Market . And Prawn Balchao it was 😋. A lady from south Goa, well versed in Goan Cuisine teach me this dish emphasising each step during my stint at spice studio . Carefully measuring sliced onion in equal ratio to prawns , cooking the red vinegar masala with dried shrimp , sweating the onion till caramelised , frying the prawns in oil till dried 😯. And finally the slow simmering of this dish . To be eaten in two weeks to allow all the spices and oils to be absorbed for a umami packed prawn pickle . Magic isn’t it ? We think so 😊.

We are excited to announce a Goan Feast Supper-club with super entertainment . Watch out for more details .

Sardine curry ( Hooman) . A minimal spice blend mix yet so tasty . Travelling has made me more respectful of how culture and local produce have blended to unique cuisines . we are always fascinated with trying different cuisines and flavours ,but this classic Hinduhomestyle curry is unforgettable . The no salt in the rice and Hooman curry which was exacted with extra spice / extra sourness depending on the type of seafood catch of the day ( more sourness for oily fish , more spice for the prawns / flat fish ) is clearly ingenious . We at Linda’s journey call it a harmonious spice blend which just elevates the taste of fish/seafood.

Goan cuisine all about the spice mix we call them masala so cleverly used with seasonal produce . We stick to old school ideas and flavour combinations . yes some get developed along the way ! 😊

Fresh Pasta

Thank you for joining us last evening The Hill Station ! Super fun we had ... looking forward to the festive season ahead 🤴🏼👸🏼🌲🍾🥮🍮🥘.