
Recipes from february Sanctuary Suppers
Moqueca de Peixe (Fish Stew)

Serves 6
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Ingredients
4 fish fillets
Zest & juice of 1 lemon
Chilli powder
1 can coconut milk
1 onion, sliced thinly
1 red pepper, cut into strips
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Cut the fish pieces into bite-sized chunks, then sprinkle with salt, chilli powder and lemon juice. Cover and keep in the fridge for 1 hour.
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Cover with the onions & peppers
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Mix the coconut milk with tomato paste and pour over the fish.
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Bake for 40 mins @ 180oC
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Butternut Squash with peanut sauce

Serves 5
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Ingredients
1 large butternut squash, peeled, seeded and cut into 2-inch cubes
½ cup smooth peanut butter
1 small tomato, chopped
1 cup warm water
2 tbsp olive oil
1 large onion
2 cloves garlic
1 bay leaf
2 tsp lemon juice
Salt & Pepper
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Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender – about 20 minutes. Drain, reserving the cooking liquid.
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Combine the peanut butter, tomato and warm water in a bowl.
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Heat the olive oil in a pan over a medium-high heat. When the oil is hot, add the onion and cook until softened. Add the peanut butter mixture, the minced garlic, bay leaf, black pepper and about ½ tsp salt. Stir, then bring to a boil.
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Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.
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Stir in the butternut squash and simmer for another 15 minutes. Add the lemon juice, and taste to adjust seasoning.
Black Beans with coconut

Serves 5 as a side dish
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Ingredients
1 can coconut milk
1 can black beans, drained and rinsed
1 onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp ground ginger
Salt & Pepper
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Heat the olive oil in a large pot over a medium heat.
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Add the onion and garlic and cook until softened.
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Add the spices and cook for another minute.
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Add the coconut milk and beans and bring to a boil.
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Reduce the heat and simmer for 20 minutes.
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Season with salt & pepper to taste.
Bolo de laranja

Serves 12
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Ingredients
200g butter
335g sugar
5 eggs, separated
4 oranges, zest and juice
335g flour
1 ½ tsp baking powder
Icing sugar for dusting
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Line baking dish with paper
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Beat butter and sugar on medium speed of mixer until light and fluffy
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Add egg yolks, one at a time, besting well after each.
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With mixer on low speed, add zest and juice from three oranges
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Increase speed to medium
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In separate bowl, whisk flour and baking powder. Stir in gradually
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Whisk egg whites until stiff peaks form. Fold 1/3 of whites into cake batter to lighten it up, then gently fold in the rest.
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Scrape batter into pan and bake for 35-45 minutes until top feels springy.