Dish and drink of the Month - Portugal


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Bife de Atum de Cebolada

Cortam-se bifes de atum e deixam-se a marinar com vinagre, dentes de alho cortados, louro, sal e pimenta. Escorrem-se e fritam-se em azeite.

À parte cortam-se cebolas às rodelas e colocam-se no azeite de fritar os bifes. Quando estiverem transparentes, colocam-se aí novamente os bifes e junta-se a marinar. Deixa-se estufar e rectificam-se com batata cozida.

Tuna Steaks with Onions and Tomatoes

Cut some tuna steaks and marinate them in vinegar, sliced garlic cloves, bay leaves, salt and pepper.

Drain and dry in olive oil.

Slice the onions and place them in the olive oil used to fry the steaks.

Fry the onions till transparent and add once again the steaks and the marinade. Leave to stew and check the seasoning.

Serve with boiled potatoes.

Cabrito Assado do Ribatejo

Passa-se na máquina cebola, chouriço de carne, toucinho gordo, alho, piripiri e salsa. Junta-se o vinho branco para obter uma massa com a qual se esfrega o cabrito por dentro e por fora, e fica umas horas neste tempero. Assa-se em forno lento e vai-se regando com molho formado, podendo adicionar mais branco. Acompanha-se com batata que assaram em simultâneo.

Oven Roast Kid

Mince the meat sausage, onions, uncured bacon, garlic, piripiri and parsley. Add white wine to obtain a paste with which the meat will be rubbed inside and outside. Leave for a few hours in this marinade. The meat should be roasted slowly, occasionally pouring some of the broth over it. You may also add more white wine. Serve with roasted potatoes cooked simultaneously.

Carne de porco à Alentejana

Depois da carne limpa corta-se aos cubos. Num almofariz pisaram-se alhos e sal grosso e com esta massa esfrega-se a carne. Depois a mesma operação com massa de pimentão. Deixa-se neste tempero de um dia para o outro.

Na altura de servir, coloca-se uma frigideira ao lume com banha de porco e quando derreter frita-se a carne de porco. Juntam-se aí as amêijoas bem limpas, e sem areia, ate que abram. Pode polvilhar-se com coentros picados.

Pork Cubes with Clams

After cleaning, cut the meat into cubes. With a pestle and mortar mash the garlic and coarse salt and rub this paste onto the meat. Next, proceed in the same manner but using red pepper paste this time.

Leave the meat to absorb the seasoning overnight.

Shortly before serving, place the meat in a frying pan with lard and fry it. When fried add the clams (previously well washed and free of sand) and leave until they open. You may sprinkle with chopped coriander.

Farófias

Batem-se bem as claras em castelo até ficarem bem firmes. Junta-se um pouco de açúcar e continua-se a bater.
Leva-se um tacho ao lume com leite, açúcar e casca de limão.
Depois de ferver reduz-se o lume Colocam-se colheradas das claras nesse leite, virando-as, e retiram-se para uma escumadeira para escorrerem.
No final, no leite de cozer as claras, juntam-se as gemas e um pouco de farinha maizena, até engrossar o leite. Com este creme regam-se as claras e polvilham-se com canela.

Floating islands


Whisk the whites into a meringue consistency and then add the sugar and continue wishking.
Meanwhile, place the milk in a pan on the stove with the sugar and the limon zest.
when it comes to a boil, reduce the heat to gentle boil. Drop spoonfuls of the whisked the egg mix into the boiling

milk and allow then to cook quickly while turning them over. Remove the farófias with a slotted spoon and place in a strainer to drain.
Add corn starch and egg yolks into the milk used to cook the farófias. Place the pan back on the stove and styr continuously to cook and thicken. Pour the milk mixture over all the farófias and sprinkle cinnamon over the top.

Frango na Púcara

Numa púcara coloca-se o frango aos pedaços, tomate sem peles nem grainhas, presunto aos cubinhos, alho e salsa picados, manteiga, cebolinhas vinho branco, vinho do porto, aguardente, uvas passas, sal e pimento. Leva-se ao forno com tampa.

Quando o frango estiver cozido coloca-se ao lume sem tampa para corar. Serve com batata frita às rodelas.

Portuguese Chicken

Place the cut into pieces in a baking dish with lid and add peeled tomatoes, cubes of smoked ham, chopped garlic and parsley, butter small onions, white wine, Port wine, brandy, raisins, salt and pepper. Cover with the lid and place it in the oven.

Once the chicken is cooked remove the lid and place it on the cooker to brown.

Serve with sliced fries.

Leite-creme

Emblema nacional de doçaria, com variantes regionais.

Junta-se gemas de ovos com açúcar e um pouco de farinha batem-se bem. Depois de obter uma massa homogénea, vai-se regando com leite fervido com casca de limão. Leva-se ao lume para cozer, até engrossar. Coloca-se em travessa ou taças e deixa-se arrefecer. Polvilha-se com açúcar e queima-se com ferro em brasa.

Egg and Milk Custard

National icon of the Portuguese sweets, with regional variations.

Add egg yolks and sugar, and a bit of flour, and beat well. Once a uniform mixture has been obtained add the milk slowly which has been previously boiled with lemon zest. Return the saucepan to the heat and cook until it thickens. Place into a baking dish or cups and let it cool down. Sprinkle with sugar. Heat the vase of a cast iron disk or flat iron over a high flame and apply it to the sugar for a few seconds to caramelize.

Peixinhos da horta

Coze-se o feijão verde inteiro, depois de se retirarem as pontas e os fios.

Prepara-se um polme com farinha, água, ovo e cebola muito picada.

Envolve-se o feijão, um a um, neste polme e frita-se em azeite bem quente.

Quando estiverem dourados, estão prontos.

Deep Fried Green Beans in Batter

Boil the green beans after removing the tips and string.

Prepare a batter with flour, water, egg and fine chopped onion. Dip the beans one by one in the batter and fry in very hot olive oil until golden brown.

 

Rice with Octopus

(Arroz com Polvo) Serves 4

One    1,5 kg frozen octopus, thawed

1 cup water

1 medium onion, unpeeled

2 tablespoons olive oil

1 large onion, peeled, coarsely chopped 

2 cloves garlic

1 bay leaf

¼ cup finely chopped parsley

Coarse salt as needed

Pinch crush dried chili pepper

2 cups long grain rice (not instant or parboiled)

4 ½ cups cooking broth

½ cup fresh cilantro, finely chopped 

1.  Cut the tentacles into 1-inch pieces.  Reserve the body for another use or if you are making a large quantity cut up the body as well.

2. In a pot, combine the water, unpeeled onion with the octopus pieces.  Cover tightly and bring to a boil over medium-high heat.  Reduce the heat to medium-low and simmer for about 45 minutes or until fork tender. Extra water will be given up by the octopus.

3. Heat olive oil in a separate pot.  Add the chopped onion, garlic, bay leaf, parsley and chili peppers. Cook until the onions are translucent. When the octopus is nearly tender, reserving the cooking water transfer the pieces to the onions. Pour in about 4 ½ cups cooking broth the cooking broth.  If you don’t have enough broth, add some water to make up the difference. Cover and bring to a boil.  Reduce the heat to medium-low and cook the rice for 12 to 15 minutes until the rice is tender.  Mix in the cilantro and serve.

Sopa Dourada do Minho

Leva-se açúcar a ponto de cabelo. Corta-se pão-de-ló em pedaços que se passam pelo açúcar em ponto e depois colocam-se numa travessa. Levanta-se o lume do açúcar e leva-se a ponto de pérola, e acrescentam-se gemas de ovo até engrossar. Deitam-se estas gemas sobre o pão-de-ló, e polvilha-se com canela.

Golden Soup from Minho

Mix sugar with water and bring to boil to make thick syrup. Cut the sponge cake into pieces, dip each piece of cake into the syrup and place them on a large serving dish. Increase the heat of the sugar, add the egg yolks and let it thicken. Pour this custard over the sponge cake and sprinkle with cinnamon.