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Rissois De Camarao

Rissois De Camarao recipe, eat well on universal credit

We always work better if we have a theme to play with. So we thought we’d have a pop at a few Portuguese recipes. So far - So good!



475ml of Almond Milk
4 Tbsp of Olive Oil Based Margarine
1 Tsp of Salt
275g of Gluten Free Plain Flour


2 Tbsp of Olive Oil Based Margarine
1 Onion, diced
240ml of Almond Milk
1 Tbsp of chopped Coriander
2 Tsp of Chilli Sauce
Salt & White Pepper to season
¼ Tsp of Nutmeg
2 Tbsp of Cornflour with 2 Tbsp of Water
300g of Cooked Prawns, chopped


2 Eggs, beaten
Gluten free Bread Crumbs


(1) On a medium heat add the Milk, Margarine and Salt.
(2) Bring to a gentle simmer and add the Flour.
(3) Reduce the heat it a simmer and stir until you form a dough.
(4) Remove and turn out onto a Floured surface.
(5) Gently kneed and then divide into two balls.
(6) Cover with a bowl and allow to rest at room temperature for a hour.
(7) Over a medium heat the Margarine cook the Onions until softened.
(8) Add the Milk and allow to simmer.
(9) Remove from the heat and add the Coriander, Chilli Sauce, Salt & Pepper and Nutmeg.
(10) In a bowl mix the Cornflour and Water.
(11) Add to the sauce and over a low heat stir until the sauce thickens.
(12) Add the cooked Prawns and cook for a further minute.
(13) Remove from the heat and set aside.
(14) Roll out the pastry and use a bowl to cut circles.
(15) Fill each with the filling and seal with Egg Wash.
(16) Dip in Egg Wash and dredge in Breadcrumbs.
(17) Fry at 170c until golden brown and drain over kitchen paper before serving.

Using Gluten free Flour these were a bit of a pain to fry to be honest. Next time we’ll add Xanthan Gum perhaps? But the flavour of the filling was outstanding. 

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Croatian Skillet Chicken and Vegetables with Chard, Potatoes & Garlic (Blitva)

We had half a cooked Chicken and as we are trying to do a recipe from around the world for £4 or less and “C” is the next letter.......


Croatian Skillet Chicken

½ a cooked Chicken, cut into cubes
1 Bell pepper, sliced
1 Onion, sliced
A handful of Button Mushrooms, halved
4 Cloves on Garlic, grated
1 tbsp dried Thyme
1 tsp Smoked Paprika
4 tbsp Butter / Margarine
Salt & Pepper


Chard, Potatoes & Garlic (Blitva)

3 medium Potatoes, peeled and cut into chunks
Olive Oil
5 cloves of Garlic, thinly sliced
1 big bunch Swiss Chard, sliced


Croatian Skillet Chicken

Place a large frying pan or wok over medium-high heat. Once hot, char the bell peppers until lightly blistered. Remove the peppers and set aside.
Add the butter, onions, and garlic and Sauté
Add the chicken, mushrooms, thyme, smoked paprika, salt, and Pepper. Sauté, stirring occasionally, until the chicken is heated through.
Add the blistered peppers back into the skillet. Taste, then add salt and pepper to taste.


Chard, Potatoes & Garlic (Blitva)

Boil the potatoes in salted water until tender, about 6 minutes. Drain and set aside.
Combine olive oil and garlic in a large pot and place over medium-high heat. After about 2 minutes, the garlic should be soft (but not yet browned) and the oil should be very fragrant. Add the potatoes and cook, stirring a couple of times, until the potatoes start to turn golden around the edges, 5-7 minutes.
Add half of the Swiss chard, sprinkle with Salt, and toss with the potatoes. Add the remaining chard, season with salt, toss. Cook until the greens have wilted, 3-4 minutes. Taste. Season with additional salt, if needed, and freshly ground black pepper.

Note:- This was very tasty. But we did find it very greasy and the amount of Garlic was overpowering. We had ours in a giant bread bun, but even than didn't soak up the oil.

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