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Portugal (Portuguese Recipes)

World Cuisine Recipes

   Portuguese cuisine consists of hearty stews, roasted meats and seafood. Like Spain, the foods of Portugual were heavily influenced by the Moors and other parts of the Mediterranean. However, the cuisine is overall simple and quite basic. Linguiça is a popular dried sausage is often eaten with fresh crusty bread. This type of sausage is quite popular in other parts of the world as a gourmet pizza topping and even for breakfast. Piri Piri sauce is a fiery vinegar based hot sauce used either in cooking or served at the table. Piri Piri is a small red pepper with a hot kick. Feijoada is a popular bean stew that is cooked slowly along with bacon, pork trimmings, and beef. This dish is prepared often and is also enjoyed throughout Brazil, a former Portugues colony, as well.
Portuguese Style Steak
Servings: 4
4 pieces London broil or sirloin strip
1 lg. onion, sliced
1 cup white wine
1 tsp. crushed red pepper
1 garlic clove, chopped
1 tbsp. paprika
1 tsp. salt
4 eggs
Cooking Instructions:
Marinate steak for 6 hours. In large skillet fry steak and onions together. After about 20 minutes, pour marinade in skillet; cook until absorbed. When done, drop raw egg over each steak and cover and cook until egg is cooked.
Portuguese Doughnuts
6 1/2 cups all purpose flour
1 envelope active dry yeast
2 tablespoons sugar
1/2 cup warm water
6 eggs
1 cup sugar
1/3 cup milk
3 tablespoons butter or margarine, cut up
1 1/2 teaspoons salt
3 tablespoons cooking oil
fat for shallow fat frying
Cooking Instructions:
In a large bowl, stir together 1/2 cup of the flour, the yeast and
the 2 tbsps. sugar. Add warm water; stir till smooth. Cover; let
rise in warm place about 1 hour or till tripled in volume. In
large mixer bowl beat eggs until fluffy; gradually add the 1 cup
sugar, beating about 5 minutes or till thick and lemon colored.
In a small saucepan heat and stir milk till almost boiling; remove from heat. Add butter or margarine and salt, stirring till butter almost melts. Cool to lukewarm (115-120 deg. F). Rub the inside of a large bowl with some of the cooking oil. Pour in egg mixture. Stir in yeast and milk mixture. Gradually add the remainng flou, stirring to combine. Mix thoroughly with hands. Add remaining oil. Continue kneading the dough in the bowl to work with the oil. Knead about 5 min. more. Cover with clear plastic wrap, let rise in warm place 2-3 hrs. Punch dough down. For each doughnut, roll about 1/4 cup dough out on lightly floured cloth to 5-6 inch circle. Fry, a few at a time, in shallow hot fat (375 deg. F) about 1-1/2 min. or till brown, turning once. Drain on paper toweling. Roll
in sugar if desired. Makes 2 dozen.
Piri-Piri Hot Red Pepper Sauce
2 to 6 chili peppers, depending upon their hotness
1 teaspoon kosher or coarse salt
1 cup olive oil
1/3 cup cider vinegar
Cooking Instructions:
Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room temperature. The sauce will keep well for about a month. Shake the sauce every time you use it.
Bread Soup

225 g/8 oz Stale White Bread
3 Garlic Cloves, finely chopped
2 tbsp Olive Oil
1.1 L/40 fl.oz. Chicken stock
100 g/4 oz Cooked peeled Prawns (Shrimp)
1-2 teasp Hot Red Pepper Sauce
To Garnish:
2 Eggs (raw)
Freshly chopped Parsley
Cooking Instructions:
Break the bread up into small pieces place in a shallow dish, just cover with cold water and leave to soak for 5 minutes until softened.  Squeeze out as much of the water as possible and set the bread aside. Heat the oil in a large saucepan, add the garlic and sauté until just beginning to brown. Add the stock, bring to a simmer then add the bread and cook gently for about 10 minutes, stirring from time to time, or until the bread completely breaks down forming a soup. Add the prawns, salt and pepper sauce to taste and cook, stirring for a further 5 minutes. To serve - transfer the soup in a serving bowl, sprinkle with the parsley then break the eggs on top of the soup. Once at the table, stir the eggs into the soup just before serving.
Fisherman's Soup

250 g/9 oz Mackerel Fillets
250 g/9 oz Whiting fillets
300 g/11 oz Hake fillets
3 tbsp Plain Flour
3 Large Onions, thinly sliced
2 Garlic Cloves, crushed
4 tbsp Olive Oil
1/2 tbsp Freshly chopped Fines Herbes
1/2 teasp Paprika
1 L/2 pts Fish stock
Salt and Black Pepper
4 Slices of French Bread
2 tbsp Lemon juice
Cooking Instructions:
Wipe the fish fillets and remove the skin. Cut flesh into neat pieces and toss in the flour. Heat the oil in a large saucepan, add the onions and garlic and fry over a moderate heat till golden. Add the fines herbs and paprika and mix well then add the fish and any excess flour and fry for 5 minutes, stirring. Gradually add the stock and bring to the boil, stirring constantly. Season, cover and simmer for 15 minutes. Meanwhile, toast the bread on both sides and put into 4 individual warmed deep soup bowls. Stir the lemon juice into the soup and adjust the seasoning to taste. To serve - pour the soup over the toast and serve immediately.
Portuguese Green Soup

2 tbsp Olive Oil
1 large Onion, chopped
2 Garlic Cloves, thinly sliced
150 g/5 oz Chouriço Sausage, diced
3 large Potatoes, peeled and diced
1.1 L/40 fl.oz. Water
400 g/14 oz Kale or Collard Greens, cut into very fine strips (julienne)
Salt and pepper to taste
Cooking Instructions:
Heat the olive oil in a large saucepan, add the onions and cook for about 5 minutes until soft and transparent, stirring from time to time. Add the garlic and half the chouriço and cook, stirring for 2 minutes. Add the potatoes and water, bring to a boil then reduce the heat, and simmer for 15-20 minutes or until the potatoes are tender. Allow the soup to cool a little then transfer to a food processor or liquidiser and process until smooth. Return the soup to the saucepan together with the greens, salt and pepper, bring back to a boil, stirring then reduce the heat and simmer for 5 minutes. To serve – transfer to serving bowls and garnish with the remaining cubes of chouriço.
Kale Soup
1 large yellow onion, peeled and minced fine
1 large garlic clove, peeled and minced
4 tablespoons olive oil
6 large potatoes, peeled and sliced thin
2 quarts cold water
6 oz chorizo, pepperoni, or other dry, garlicky sausage, sliced thin
2 1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb. kale (or collards, turnip greens) washed, trimmed of coarse stems and
Veins, then sliced in a chiffonade
Cooking Instructions:
Saute the onion and garlic in 3 tbs of oilin a large, heavy saucepan 2 to 3 minutes over moderate heat until they begin to color and turn glassy; do not brown or they will turn bitter. Add the potatoes and saute, stirring constantly, 2 to 3 minutes, until they begin to color also. Add the water, cover, and boil gently over moderate heat 20 to 25 minutes until the potatoes are mushy. Meanwhile, fry the sausage in a medium heavy skillet over low heat 10-12 minutes until most of the fat has cooked out; drain well and reserve.
Chicken and Clam Cataplana

2 tbsp Olive Oil
2 Garlic Cloves, chopped
1 Onion, chopped
450 g/1 lb boneless Chicken, cut into 12mm/1/2-inch cubes
90 ml/3 fl.oz. Fresh Chicken Stock or White wine
450 g/1 lb Fresh Clams in shells, scrubbed
Freshly chopped Parsley to serve
Cooking Instructions:
Heat the oil in a Cataplana or wide saucepan with a close fitting lid, add the onion and garlic and sauté gently over a medium heat until soft and transparent, about 5 minutes. Add the chicken turn to coat then cover with the lid and cook for about 10 minutes or until cooked through, turning once or twice during the cooking time. Add the stock and bring to simmering point. Add the clams, replace the lid and cook for five minutes, or until the clam shells have opened. Discard any clams which haven't opened, sprinkle with the chopped parsley and serve immediately.
Pork and Mussel Cataplana

For the marinade:
3 Garlic Cloves
1 tbsp Sweet Paprika
1/2 teasp Chilli Pepper
150 ml/5 fl.oz. Olive Oil
Other Ingredients:
450 g/1 lb boneless Pork Fillet, cut into 12 mm/1/2-inch cubes
3 tbsp Olive Oil
1 Large Onion, finely chopped
240 ml/8 fl.oz. Dry White Wine
240 g/1 lb Fresh Mussels (in shell), scrubbed
2 tbsp Freshly Chopped Parsley
Cooking Instructions:
Place the garlic, paprika, chilli pepper, salt and 150ml/5fl.oz. of olive oil in a small food processor and process to a paste. Place the pork in a large mixing bowl, add the marinade and toss to coat. Cover and refrigerate for 4-8 hours or overnight, stirring occasionally.  Heat three tablespoons of olive oil in the Cataplana or a wide saucepan with a close fitting lid. Add the pork and its marinade and cook over high heat for 5 minutes, stirring from time to time. Remove the meat with a slotted spoon and set aside. Reheat the oil in the pan, add the onion and sauté over high heat for 5 minutes, stirring from time to time. Add the wine bring to the boil and continue to boil for 5 minutes. Return the pork to the skillet, along with any juices, mix well then add the clams, cover and cook for 3-5 minutes, until the clams open. Remove and discard any clams which haven't opened, sprinkle the the parsley over the top and serve immediately.
Lisbon Liver

60 ml/2 fl.oz. Dry White Wine
2 tbsp Vinegar
4 Garlic Cloves, crushed
1 Bay Leaf
Salt and Black Pepper
675 g/1 ½ lb Lamb's Liver, thinly sliced
Olive oil for shallow frying
50 g/2 oz Bacon, chopped
Cooking Instructions:
Place the wine, vinegar, garlic, bay leaf, salt and pepper in a mixing bowl and mix well. Add the liver, turn to coat then cover with clingfilm and refrigerate for 24 hours. Remove the liver from the bowl (reserving the marinade) and pat dry on kitchen paper. Heat enough olive oil in a large frying pan to just cover the bottom of the pan, add the liver and the bacon, and sauté over a medium heat for 2-3 minutes on each side or until cooked through. Remove from the pan and keep warm. Add the marinade to the pan, bring to the boil then boil rapidly for a few minutes to reduce. To serve – transfer the liver and bacon to a serving dish and pour the sauce over the top.
Braised Squid

2 tbsp Olive Oil
1 large Onion, finely chopped
1 Garlic Clove, crushed
675g/1 ½ lb Squid, cleaned and cut into bite-sized pieces
4 Tomatoes, chopped
1 teasp Paprika
2 large Potatoes, peeled and diced
1 tbsp Wine Vinegar
Cooking Instructions:
Heat the oil in a medium saucepan, add the onion and garlic and sauté for about 5 minutes until softened. Add the squid, tomatoes, paprika, salt and sufficient water to just cover, bring to the boil then reduce the heat, cover and simmer for at least 1 ½ hours, stirring from time to time and adding more water to ensure the mixture is always just covered. Add the diced potatoes, mix well then re-cover and continue to cook for a further 30 minutes. Just before serving, stir in the vinegar.
Green Beans in Tomato Sauce

1 Onion, chopped
1 Garlic Clove, chopped
2 tbsp Olive Oil
1 ½ lb Green Beans, cut into 7.5cm/3-inch pieces
3 Tomatoes, chopped
2 tbsp freshly chopped Parsley
1 teasp Sugar
Salt and Black Pepper
1/2 teasp dried Basil
Cooking Instructions:
Heat the oil in a saucepan, add the onion and garlic and sauté for a few minutes until onion is soft. Add remaining ingredients, cover and simmer over low heat for 15 to 20 minutes, until the beans are very tender. Serve immediately.

½ pkt Active Dry Yeast
1 teasp Sugar
30 ml/1 fl.oz. Warm Water
350 g/+12 oz Plain Flour
100 g/4 oz Sugar
3 Eggs, beaten
50 g/2 oz Butter, melted
1/4 teasp Freshly Grated Nutmeg
120 ml/4 fl.oz. Evaporated Milk
120 ml/4 fl.oz. Water
1 teasp Salt
Oil for deep frying
Sugar for dredging
Cooking Instructions:
In a small bowl, dissolve the yeast and the 1 teaspoon sugar in the warm water. Place the flour and sugar into a large mixing bowl, mix well then make a well in the centre. Add the yeast mixture, eggs, butter, nutmeg, evaporated milk, water and salt and beat to form a soft dough. Cover and leave to rise for about 40 minutes or until doubled. Preheat the oil in a deep fat fryer to 190C/375F. Drop teaspoonfuls of the risen dough from the bowl being into the hot fat and fry for a few minutes until browned. You will have to do this in batches. Do not overcrowd the pan. Drain on kitchen paper then coat on all sides with granulated sugar and serve hot.
Toucinho do Ceu

350 g/12 oz Sugar
120 ml/4 fl.oz. Water
225 g/8 oz finely ground Almonds
3 Egg yolks
Cooking Instructions:
Preheat the oven to 170C, 325F, Gas Mark 3 and lightly grease a 22.5 cm/9-inch pie dish. Place the sugar and water in a saucepan, bring slowly to the boil then boil rapidly for 5-10 minutes until the syrup sticks to a spoon. Remove from heat, allow cool slightly then add the almonds and the egg yolks and mix well. Return to a low heat and cook, stirring until slightly thickened. Transfer to the prepared pie dish and bake for 45 minutes or until firm. Allow to cool before serving.
Sweet Bread

1 pkt Active Dry Yeast
60 ml/2 fl.oz. Warm Water
2 tbsp Sugar
2 heaped tbsp Mashed Potatoes
½ teasp ground Ginger
60 ml/2 fl.oz Milk
1 teasp Salt
3 Eggs
200 g/7 oz Castor Sugar
100 g/4 oz Butter, melted
450 g/1 lb White Flour (approx)
Cooking Instructions:
Place the yeast in a mixing bowl add the warm water and allow to dissolve then stir in the 2 tablespoons sugar, potatoes and ginger, cover and leave for 5 minutes. Place the milk in a saucepan and bring to boiling point. Remove from the heat, add the salt then allow to cool to lukewarm. In separate small bowl, beat the eggs then gradually beat in the castor sugar then add the egg mixture to the yeast mixture together with the melted butter and mix well. Stir in half of the flour, then the milk, mix briefly then add most of the remaining flour and knead for 5 minutes, adding enough extra flour to make a stiff dough. Turn onto a floured work surface and knead for a further 8-10 minutes, until the dough is smooth and elastic. Place in a lightly oiled mixing bowl, cover with a damp tea towel or clingfilm and leave to rise for about 1 hour until doubled. Turn the dough onto a lightly floured work surface, knead briefly then divide the mixture into two, shape each into a loaf and place into 2 greased loaf tins. Cover loosely with a damp tea towel or clingfilm and leave to rise for about 45 minutes. Preheat the oven to 170C, 325F, gas Mark 3, uncover the loaves and bake for about 45 minutes.
Eggs Portugal
8 slices bread, cubed
3/4 lb. grated cheese
1 lb. breakfast sausage
4 eggs
2 1/2 c. milk
3/4 tsp. prepared mustard
1 can cream of mushroom soup
1/4 c. dry vermouth
1 lg. or 2 sm. cans mushrooms
Cooking Instructions:
Spread bread cubes in buttered 9 x 13 inch pan. Sprinkle cheese and cooked, drained sausage over the cubes. Mix eggs, milk and mustard together; pour over the bread mixture. Refrigerate overnight if desired. Before cooking, mix soup, mushrooms (drained) and wine. Pour over bread mixture. Bake at 350 degrees for 1 1/2 hours. Allow to stand for 10 minutes before serving.

World Cuisine Recipes


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