Local gastronomy - Portugal


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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.

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Leite-creme

Emblema nacional de doçaria, com variantes regionais. Janta-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 backing dish or cups and let it cool down. Sprinkle with sugar. Heat the vase of a castiron disk or flat iron over a high flame and apply it to the sugar for a few seconds to caramelize.

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Bife de Atum de Cebolas

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.

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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.

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Açorda alentejana

Prepara-se no almofariz uma papa com coentros, alho picado e sal grosso.

Coloca-se esta papa numa terrina e rega-se com azeite.

De seguida escalda-se com água a ferver.

Coloca-se pão cortado aos bocados.

 E junta-se um ovo escalfado por pessoa.

Bread and garlic soup from alentejo

With a pestle and mortar, mash the coriander, chopped garlic and coarse salt into a paste.

Place the paste into a tureen and pour some olive oil over it.

Then, scald with boiling water.

Place the bread cut into pieces in the broth and add a poached egg per person.

 

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Bacalhau à Brás

Demolha-se o Bacalhau e desfia-se depois de retirar peles e espinhas.

Prepara-se batata palha frita e escorrida.

Coloca-se um tacho ao lume com azeite, cebolas cortadas às rodelas fininhas e alho picado.

Junta-se o bacalhau e mexe-se até o bacalhau ter o azeite bem absorvido.

Junta-se a batata e ovos ligeiramente batidos.

Mexe-se o conjunto até que os ovos estejam cozidos.

Polvilha-se com salsa picada e junta-se azeitonas.

Cod with fried potatoes and eggs

Soak the cod; peel, and flake the fish while ensuring any bones are discarded.

Fry the potatoes which have been cut into matchstick-size strips and drain.

Heat a skillet or large pan with olive oil, thinly sliced onions and chopped garlic.

Add the cod and stir until the fish has absorbed the olive oil.

Add the potatoes and lightly whisked eggs.

 Stir the mixture until the eggs are cooked.

Sprinkle with chopped parsley and add black olives.

 

 

Farturas (Fried Choux Pastry)

                                          Beschrijving: http://2.bp.blogspot.com/_nb0KBb149PI/S8cp0pQGwkI/AAAAAAAAAeo/ijoE_3eUjP8/s1600/FARTURAS.JPG                                      

1          cup water

8          tablespoon butter

Grated peel of 1 lemon or orange

2          tablespoons sugar

1          cup all purpose flour, sifted

4          eggs

Vegetable oil for frying

1          cup sugar mixed with 1 teaspoon cinnamonBeschrijving: http://4.bp.blogspot.com/_2m413SdHjR4/SFjRSVM8RoI/AAAAAAAAAbA/K9dyfpo5AA0/s400/farturas.jpg

1          pastry bag and coupling

 

1.   In a one-quart pot, combine the water, butter, grated citrus peel and sugar.  Cover and bring to a boil over medium-high heat. 

2.  When the water is boiling, using a wooden spoon at the ready, dump the flour all at once into the boiling water and stir as fast as you can until the batter is pulling away from the sides of the pot, almost forming a ball of batter.  Shut the heat and remove the pan.

3.  Allow the batter to cool slightly for about one minute while still in the pot.  Beat in one egg at a time into the batter, beating well after each addition so that the egg is incorporated well.

4.  Pour 5 inches deep of oil into a deep pot or fryolator.  Heat the oil so that it is hot (350 degree F) but not smoking. 

5.  Set the pastry bag into a small bowl.  Have the point facing downward and open the bag. Fill the bag half way with some batter.

6.  When the oil is hot (quivering) but not smoking, squeeze some of the batter into the oil in a serpentine (letter S) or your desired shape of sticks or coils.  Fry until golden.  Remove to a plate and coat well with the cinnamon sugar mix.  Transfer to a serving plate.  Repeat with the remaining batter.  The amount it makes depends on the size and shape you make them. 

 Makes about 1 dozenParte superior do formulário

 

Beschrijving: Logo Comenius PequenoPortuguese Aletria Recipe (Vermicelli) Recipe

Beschrijving: http://www.espacocozinha.com/wp-content/uploads/aletria.jpg8 cups of milk ( 1/2 gallon)
6 eggs
1and 1/2 cups of sugar
1 tsp. of salt
1 tsp. of vanilla extract
1 ( 12oz) Pkg. of fine egg noodles

Pour milk into a large pan. Bring it to a boil, stirring constantly. Add 1/2 of the sugar and the salt to the milk. Beat the eggs then add the rest of the sugar and all the vanilla to the egg mixture. Slowly blend some heated milk into the eggs to make them thin enough to pour easily. Break the noodles up and add them to the boiling milk. Stir constantly until the noodles are cooked. Remove from the heat. Slowly add egg mixture into the cooked noodles mixture. Pour onto platters to cool. Sprinkle with cinnamon.

Beschrijving: http://www.docesregionais.com/wp-content/uploads/2008/04/clip-image00216.jpg

 

Toucinho do céu

Bate-se açúcar, ovos (mais gemas que claras), cravinho e canela.
Quando tudo bem incorporado junta se a amêndoa ralada e um pouco de farinha. Bate-se tudo muito bem.

Coloca – se a massa numa forma que foi barrada com manteiga e povilhada com farinha e leva – se a forno lento.
Depois de frio, desenforma-se e polvilha-se com açúcar em pó. 

 

Heaven’s lard

Beat the sugar eggs (more yolks than whites), cloves and cinnamon.
when all the ingredients are well mixed, add the grated almonds and a bit of flour. Beat everything very well.
 pour into a pie pan previously buttered and sprinkled whit flour and bring to the oven to cook slowly.
allow to cool down, remove from the pie pan and sprinkle with icing sugar.

 

Açorda alentejana

Prepara-se no almofariz uma papa com coentros, alho picado e sal grosso.

Coloca-se esta papa numa terrina e rega-se com azeite.

De seguida escalda-se com água a ferver.

Coloca-se pão cortado aos bocados.

 E junta-se um ovo escalfado por pessoa.

 

Bread and garlic soup from alentejo

With a pestle and mortar, mash the coriander, chopped garlic and coarse salt into a paste.

Place the paste into a tureen and pour some olive oil over it.

Then, scald with boiling water.

Place the bread cut into pieces in the broth and add a poached egg per person.