Feed: Cook Guru | Portuguese Cooking - AggScore: 50.1
Summary: Cook Guru | Portuguese Cooking Recipes
Portuguese traditional cooking recipes and styles from every region
Estufado de Borrego (Goatling Stew)
Ingredients:
- 1,5 kg of chopped goatling meat
- 1 onion
- 4 garlic cloves
- 100g of salami
- olive oil
- butter
- red wine
- parsley
- 1 laurel leaf
- paprika
- salt
- pepper
1- Fry the chopped onion and garlic cloves with the olive oil and add a bit of red wine and let it cook in low heat for ~5 min. Grind everything in the blender (get a good one that's right for the work) and cook in low heat again.
2- Add the chopped salami and the previously seasoned goatling with salt and pepper. Add red wine again, cover the pan and let cook in low heat for 10-15 min.
3- Serve with mashed potatoes and a good red wine. Bom apetite!
Date Published: Mar 10, 2011 - 2:23 pm
Javali Estufado (Wild Boar Stew)
Ingredients:
- 1kg of wild boar
- 6 garlic cloves
- 2 tbsp of paprika
- white wine
- old whiskey
- laurel leafs
- 100g of bacon
- olive oil
- 2 onions
- butter
- salt
- pepper
1- In a recipient, cut the
meat in medium sized pieces and season with salt, pepper, 3
crushed garlic cloves, white wine and paprika. Cover the
recipient and leave it in the refrigerator for 72 hours.
2- After 72 hours, finnely
chop the other 3 garlic cloves and the onions and cook them in a
pan with olive oil and butter, in medium heat. Add the chopped
bacon and the laurel leafs. Stir and let cook until
golden.
3- Drain the recipient and
add the meat to the pan and stir. Add a little bit of old
whiskey, cover the pan and let cook in low heat. From time to
time, add a little bit of water to keep the meat wet. Serve with
rice or roast/baked/fried potatoes (never with fast food
french fries!)
Date Published: Feb 02, 2011 - 6:45 am
Lebre assada com castanhas (Roasted Hare)
Its a very delicious recipe to eat in the winter or spring. Serve
with red wine and a some good "entrées". This recipe is inspired
from oboato.blogs.sapo.pt
1- 24 hours before cooking leave the already chopped hare in a oven broiler with the red wine vinegar, the smashed garlic, the olive oil, the laurel leaves, salt, pepper, nutmeg, thyme and rosemary.
2- Preheat the oven at 160ºC/320ºF and roast the hare, turning it over everything from time to time.
3- Fry the small onions (don't cut them) in olive oil with the bacon and the pre-cooked chestnuts and stir well. Let it cook.
4- Join the chestnuts and sauce with the hare and leave in the oven for another 10 minutes.
5- Serve with white rice or roast potatoes. Bom apetite.
Date Published: Jan 17, 2011 - 8:49 am
Robalo Assado com Xerez (Roast Bass Fish w/ Sherry)
This is an excelent recipe for how to cook bass fish.
- 1 bass fish
- soy sauce
- spanish sherry wine
- onions
- 1 tsp of grated ginger
- garlic cloves
- parsley
- olive oil
- 1 tsp of sugar
- 1 tsp of salt
1- Pre-heat the oven at 180ºC. Cut the fish in two halves,
but leave them together.
2- In a bowl, add the sherry win, the soy sauce, the
chopped onions and garlic, the olive oil, the ginger, the sugar
and the salt.
3- Put the fish in a recipient and pour in the sauce. Put
in the oven for 20-30 min. Sprinkle with the parsley. Serve with
rice, white wine and a good mood! Bom apetite
Date Published: Jan 16, 2011 - 5:51 am
Queijada de Vila Franca
Excelent dessert from the Azores to eat in a winter evening next
to the fireplace, or in a summer morning with a fresh orange
juice!
- 260 g of flour
- 9 egg yollks
- 1 egg white
- 1,5 tbsp of salt-free butter
- salt
- 2 liters of milk
- white fresh cheese
- 260g of sugar
- powder sugar
- parchment paper
- small pins
1- Put the milk on a stove in the minimum heat and add the
fresh cheese (it should be broken in pieces) and stir
continuously, and turn off the heat. Cover the pan and let it
curdle. Remove the curdle and dry it very well in a cloth until
there's no liquid left. Mold the curdle until it's thin.
2- Add to the curdle: 6 egg yolks, 1 egg white, 1/2 tbsp
of the butter, 250g of the sugar and 1 tbsp of the flour and mix
everything. Put in a pan in low heat until it all starts to boil
and then remove from the stove. Remove the liquid in a strainer
and put in the refrigerator.
3- On the next day, put the rest of the flour, the egg
yolks, the butter, the sugar and a little bit of ssalt in a
recipient with a bit of hot water and mix everything to mold the
dough. Wrap it in a napkin. Then stretch it with a kitchen roll
and a bit of flour.
4- Then, with a cup, cut the dough in circles and put them
on oven board. Then, put a ball of the previously made stuffing
on each of these circles. Then pull the sides of the dough up to
make a closed box. Wrap parchment paper around the sides of each
cake and lock it with a small pin.
5- Put them in the oven in medium heat and take them when
you think they're done. Then, remove the paper and sprinkle the
"queijadas" with powder sugar.
Date Published: Jan 10, 2011 - 2:29 am
Cozido à Portuguesa (Portuguese Stew)
Ingredients:
- meat: cow, pork, chicken and duck
- pig's ears (i don't know what else to call it...)
- salami
- smoked ham
- chorizo (portuguese, not spanish!)
- linguiça (portuguese sausage)
- farinheira (portuguese smoked sausage)
- bacon
- portuguese cabbage
- carrots
- potatoes
- turnips
- olive oil
- salt
- pepper
1- Boil all the meat in a pan (the sausages and the pork
should be previously soaked for a couple of hours)
2- Put a thin string of olive oil over the boiling water
and season with salt and pepper
3- Then, when everything starts to be cooked, remove the
sausages, ham and bacon. Then remove the pork meat and, when its
well cooked, remove the cow meat.
4- In the same water, boil the vegetables. When they're
done, remove the pan from the stove.
5- Cut all the meat and dispose it in a large enough
recipient, as well as the vegetables (meats to one side,
vegetables to the other).
6- Again, in the same water, cook the rice. Serve with
good portuguese red wine from Alentejo (see below) and an empty
stomach!
Recomended red wines:
Good:
- Lusitano 2008
- Solar dos Lobos 2006
Excelent:
- Comenda Grande 2004, Reserva
- Adega Coop. de Borba 2001, Reserva
Date Published: Jan 09, 2011 - 2:10 am
Arroz de Tomate (Tomato Rice)
Ingredients:
- 300g of rice
- 1 onion
- 2 garlic cloves
- olive oil
- 3 peeled, diced tomatoes
- 1 laurel leaf
- salt
- pepper
1- Put the chopped onion and garlics in pan with the olive
oil, in medium heat. Add the tomatoes and the laurel leaf.
2- Then add the rice and
stir. Add water, 2 times the volume of the rice (use a cup to
measure). When it starts to boil, immediately lower the heat to
minimum. Add the salt and pepper, cover the pan and let it cook
for 20 min.
3- Serve with good portuguese wine (I prefer green or
white with the rice). Bom apetite
Date Published: Jan 05, 2011 - 7:25 am
Cataplana de Marisco (Seafood "Cataplana")
Ingredients:
- 0,5 kg of shrimp
- 0,5 kg of squid
- 0,5 kg of anglerfish
- 0,3 kg of mussel
- 1/2 lobster
- 0,5 kg of crayfish
- 4 slices of ling fish (or white fish)
- olive oil
- 1 onion
- 4 garlic cloves
- 2 tbsp of tomato sauce
- white wine
- parsley
- 1/2 tspof saffron
- 1/2 tbsp of coconut milk
1- Put the chopped onions and garlics in a pan with the
olive oil and cook until golden.
2- Add all the seafood and fish, except the mussels. Then
add the tomato sauce, salt, pepper and parsley and stir. Add the
white wine and let it cook for 10 min in low heat.
3- Add the mussels and let cook for another 10 min. Then
add the saffron and the coconut milk and stir everything. Enjoy!
Date Published: Jan 04, 2011 - 4:29 am
Cabrito à Transmontana ("Transmontana" Style Goatling)
Ingredients:
- 1,5 kg of clean goatling
- 2 laurel leafs
- 6 garlic cloves
- 1 onion
- olive oil
- 1 glass of white wine
- paprika
- small potatoes
- chives
- chestnuts
- mushrooms
- salt
- pepper
1- Cut the gotling in slices and put them in a oven
recipient. Add the chopped garlics and onions and the laurel
leafs, white wine, salt pepper and paprika.
2- Let it marinate 10 hours. Then add the olive oil, the
chives and the potatoes and put the goatling in the preheated
oven (220ºC).
3- When it's almost cooked, add the boiled chestnuts and
put in the oven again until it's roasted. Bom apetite!
Date Published: Jan 03, 2011 - 7:46 pm
Sopa de Abóbora (Pumpkin Soup)
Ingredients:- 2 onions
- 4 garlics cloves
- olive oil
- pumpkin
- 2 potatoes
- chick peas
- 2 l of water
- fresh chives
- salt
- pepper
1- Finly chop the onions and the gralics and put in pan. Cook with olive oil, until golden.
2- Add the chopped pumpkin, the chopped potatoes and the chick peas and stir. Let it cook for 2 min. Then add the hot water and cover the pan, but not completely, in low heat.
3- When it seems to you that the soup has a pleasant consistency, use the blender to get an homogeneous mix.
4- Add the chopped chives, the salt and pepper. Enjoy.
Date Published: Dec 28, 2010 - 6:11 am
Bifes em cebola caramelizada (Steaks on caramel onions)
- 5 steaks
- 1 onion
- 3 garlic cloves
- mushrooms
- honey
- 3 tbsp of coconut milk
- olive oil
- 2 tbsp of butter
- salt
- white pepper
1- Season the steaks with salt, pepper and the chopped garlic cloves.
2- Chop the onions in circles and put them in a frying pan with the olive oil, until golden. Add the mushrooms and let them fry. Then gently add honey over it (only pour a small string in a spiral) and stir.
3- Then in another frying pan, fry the steaks in the butter until they are the way you wish.
4- Put the steaks in the other pan, in low heat. Turn them over after 3 min and then add the coconut milk. Serve with white rice. Boas festas!
Date Published: Dec 26, 2010 - 4:18 am
Christmas Lunch and Dinner Menu (Codfish and Dessert)
Bacalhau com Broa
(Roast Codfish with Corn Bread)
Ingredients:
- 4 onions- olive oil
- 2 garlic
cloves
- 1 cod fish
- 100 g of corn bread
- 2 eggs
- salt
- 1 cod fish
- 100 g of corn bread
- 2 eggs
- salt
- pepper
1- Put the chopped onions in a pan with the olive oil and the garlic. Add the codfish cut in pieces and put on the stove. Cover the pan and let it cook for 10 min, turning the fish over after 5 min.
2- Put
everything in a oven recipient e mill the bread over it. Mix the
eggs with salt and pepper and pour over the codfish. Put in the
oven at 180ºC and remove when everything in golden.
Mousse de Chocolate
com Amêndoa (Chocolate Mousse with Almond)
Ingredients:
- 125 gr of icing sugar;
- 125 gr of dark chocolate;
- orange scraps;
- 50 gr of almonds
1- Melt the
chocolate in double-boiler method. Beat the egg whites and
continuously add the sugar until makes a strong and consistent
cream.
2- Add
the egg yolks to the chocolate, stir, and then add the cream very
carefully. Add orange scraps and crushed almonds. Feliz
Natal!
Date Published: Dec 24, 2010 - 9:03 pm
Christmas Menu (Soup, Turkey and Dessert)
-
-
Ingredients (2
pax):
-
- - 1 chicken
- - 1 carrot
- - 1 onion
- - 150 g of soup pasta or rice
- - olive oil
- - mint leaves
- - salt
1- Clean the chicken (keep
the giblets) and leave it soaking in water for 1 hour.
2- Chop the chicken in
pieces and put it in a pan with water, as well as the chopped
onion, the salt, the carrot and the chicken giblets. Let it boil
for 30-40 min.
3- Chop the carrot in small
pieces and add the pasta (or rice), the olive oil and the mint
leaves.
- Peru Assado com Arroz de Passas (Roast Turkey w/ Raisin Rice)
-
-
Ingredients:
-
- - 1 turkey
- - 1 yellow pepper
- - red pepper paste
- - 10 garlic cloves
- - hot chili sauce
- - orange juice
- - butter
- - olive oil
- - 2 onions
- - white wine
- - boiled rice
- - raisins
- - salt
-
- 1- In a bowl, add the wine, the pepper paste, the chopped garlics (6) , the hot sauce, the orange juice and salt.
2- Brush the turkey with
the sauce made in the bowl previuously. In a oven recipient, add
the chopped onions, the turkey, the sauce and butter over it. Put
in the oven (200ºC).
-
- 3- Fry the raw rice in a pan with olive oil and garlics until golden and add the raisins. Stir everything and add the water (double of the rice quantity), in very low heat. The rice is done when there is no water left.
-
-
- Manjar dos Deuses (Dessert)
-
- The meaning of the name of this dessert is "The Gods' Food". You'll find out why.
-
-
Ingredients:
-
- - 500 g of sugar
- - 125 g of nuts
- - 125 g of boiled plain rice
- - 12 egg yolks
- - lemon scraps
- 1- Put the sugar in a pan with a glass of water and let it boil for 2 min with the lemon scraps.
2- Remove from the stove
and add the crushed nuts, the rice, the yolks and stir. Put again
on the stove in medium heat, always stiring. Serve it has the
consistency you wish. Feliz Natal para vós e respectivas
famílias!
Date Published: Dec 23, 2010 - 5:05 pm
Sopa de Peixe com Hortelã da Ribeira (Fish Soup with Hart's Pennyroyal Mint)
Ingredients:
- 4 postas of fish
- 4 onions
- 4 garlic cloves
- 5 peeled tomatoes
- 4 potatoes
- 6 sprigs of hart's pennyroyal
mint
- olive oil
- 1 laurel leaf
- water
- bread
- salt
1- In a pan, fry the chopped onions and garlics in the olive oil with the pennyroyal mint, tomatoes and the laurel leaf. Let it fry for 15 min in low heat. Then crush the tomatoes and let it fry for 10 more minutes.
2- Add water and when it starts boiling add the chopped potatoes and, 5 min later, the fish. Let it cook for 15 min, in medium heat.
3- Put the bread in slices in the soup bowls and put the soup over the bread.
Feliz Natal!
Date Published: Dec 21, 2010 - 5:43 pm
Sopa de cação (Dogfish Soup)
Ingredients:- 1/2 kg of dogfish
- olive oil
- 2 onion
- 3 garlic cloves
- parsley
- 1 laurel leaf
- paprika
- pepper
- oregano
- coriander
- balsamic vinegar
- 2 onion
- 3 garlic cloves
- parsley
- 1 laurel leaf
- paprika
- pepper
- oregano
- coriander
- balsamic vinegar
- salt
1- Put the onion with the garlic cloves, the parsley and the laurel leaf in a pan with olive oil (medium-low heat). When it's all golden, add the rest of the spices as you wish .
1- Put the onion with the garlic cloves, the parsley and the laurel leaf in a pan with olive oil (medium-low heat). When it's all golden, add the rest of the spices as you wish .
2- Fill up the pan with water and add the dogfish, chopped
in medium size pieces. Let it cook for 30 min in low heat.
3- Add small pieces of bread and serve. Enjoy!
Date Published: Dec 20, 2010 - 4:50 pm
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