Review of Saltwater Terrace, Arambol Beach, Goa

Sat at our table, to one side we had the Arabian Sea and the twinkling lights of Arambol. To the other the industrial rustic, style ambience of Saltwater Terrace. We could have been in any Gastro pub or trendy European coastal restaurant and bar.

The menu offers a good selection of Indian, Goan and continental choices.

Mr R, opted for the Honey BBQ sauce pulled pork burger. INR360/£3:89

A delicious good size homemade burger, served in a toasted bun, loaded with lettuce, tomatoes and cucumber, topped with a yummy sticky, honey BBQ sauce. If that was not enough to satisfy your appetite, you then had a good portions of Chucky chips, homemade onion rings, coleslaw and a dish of spicy salsa to get through.

5/5 red hot chillies

I chose the spaghetti and meatballs INR 300/£3:24

Were they like mama or I make? Oh, si,si,si!

As soon as the bowl hit the table, we could smell the parmesan cheese in all its glory. I just couldn't wait to dig in. Packed with homemade pork meatballs smothered in a delicious, spinach, mushroom, tomato and basil sauce, I was in pasta heaven.

5/5 red hot chillies

Even with the live music, the staff kept the drinkers happy while feeding the diners with an eased confidence, pleasant and helpful.

What an amazing night. If you love good food and live music Saltwater Terrace is the place to be. It’s a fact. Good food is even better with a side order of atmosphere.

*I was given two complementary main meals in return for an unbiased review.*

CONTACT:

Address: Khalchawada, Arambol, Goa 403524

Phone: 070188 77958

FACEBOOK

www.facebook.com › SaltwaterTerrace-524087624670100 › community

INSTAGRAM

Saltwater Terrace (@saltwater.terrace)

Just a couple videos of the great live entertainment at Saltwater Terrace.

My Vegetarian Shepheard’s Pie

My Vegetarian Shepheard’s Pie is as good as the original. Nuterla soya granules and vegetables, spiced with meat masala, topped with spinach and chilli mashed potatoes. If you are not in India, you can substitute the soya granules for 2 cups of frozen soya mince and omit the steps 2.3 & 4.

For meat eaters: use 2 cups of fresh mince beef or minced chicken.

Vegetarian Shepheard’s Pie Serves 4

You will need: 500g potatoes    1tsp turmeric    salt    1 cup soya mince granules   3 cups water   1 onion chopped   1/2tsp garlic and ginger paste   1 ½ cups veg stock   1tsp meat masala    150g chopped carrot   1 green pepper chopped    50g sweetcorn    100g mushrooms sliced   100g pumpkin chopped    300g tomatoes skinned and chopped   1tbsp Worcester sauce   1/2tbsp soy sauce 1tbsp oil    1 onion chopped green chilli to taste   1tsp mustard seeds   100g spinach washed and chopped salt and pepper

Add salt and turmeric to a pan of water and boil the potatoes.

Add 3 cups of water to soya granules and bring to the boil. Boil for 2-3 minutes.

Drain the soya granules well.

Dry fry the soya, until all the water has evaporated.

In a pan, heat 1 tbsp. oil and fry the onion, garlic and ginger paste for 2-3 minutes.

Add the meat masala and 2tbsps of water to make a paste. Fry for a few minutes.

Add the soya mince.

Add all of the vegetables except for the potatoes and spinach.

Add tomatoes

Add stock

Add Worcester and soy sauce.

Bring to the boil, then cover and simmer while you prepare the mashed potatoes.

Mash the potatoes until smooth.

Heat ½ tbsp. oil in a pan and fry the onion, chilli and mustard seeds.

Add the spinach and fry until wilted. Season with salt and pepper.

Mix the spinach mixture into the mashed potatoes.

Transfer the soya mince mixture to an ovenproof dish.

Top with the mashed potatoes.

Cook in oven 200c/400f/gas 6 for 30-35 minutes or until the potatoes are browned.

Serve with spring greens or any cabbage.

Follow the video to make this yummy Veggie Shepheard’s Pie

MY Slow Cooked Vegetable Loaf

I love this easy to make loaf. Great for a healthy lunch served with salad. Keeps well for a

Picnic, or served like a pate with hot buttered rolls for supper.

Vegetable Loaf

250g diced vegetables (I used Cauliflower broken into tiny florets. Carrots, green beans,

Sweetcorn)     40g butter    2tsp brown sugar    Salt and pepper   300ml vegetable stock 

100g mushrooms sliced     1 small onion finely chopped    1tbsp fresh chopped parsley

2 tbsp fresh chopped dill          3eggs             25g grated cheddar cheese

1. Cook the vegetables in 25g of the butter, until they just start to brown.

2. Sprinkle over the sugar, salt and pepper, then add the vegetable stock. Cook gently

until the vegetables are tender and all the stock has evaporated.

3. Transfer vegetables to a bowl.

4. Heat the remaining butter and fry the mushrooms and onions until soft. Stir in the

parsley and dill.

5. Beat the eggs and then stir into the vegetables, along with the mushrooms and

onions. Stir in the cheese.

6. Line a loaf tin with greaseproof paper. Spoon in the mixture. Cover with foil. Put into a

slow cooker, on top of an inverted saucer or side plate. Add enough boiling water to

come half way up the tin.  Cook on high for 2 hours. The loaf should be firm to touch.

7. Take out if slow cooker and cool for a while then remove from tin and remove

greaseproof paper. Put on a plate and put in fridge until needed.