Portuguese Recipes

Feijoada (Bean Stew)

Feijoada Bean Stew - Some areas of Portugal include (about 1/2  pound each) pig’s snout and ears in this stew.

 2          pounds dried red or white kidney beans, rinsed½         pound chunk fresh smoked ham  1          pound linguiça sausage½         pound salpicão sausage1          pig’s knuckle¼         cup olive oil1          large onion, chopped½         cup freshly chopped parsley1 bay leaf2          cloves garlic or to taste, coarsely chopped½         teaspoon ground white pepper or to tasteGenerous pinch crushed dried chili pepper or to taste1          tablespoon sweet  paprikaCoarse salt  to taste if needed.

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Directions:

Day ahead:1.  Soak beans overnight in a bowl of coldwater, enough to cover by 2 inches.2. Place the meats in a separate bowl and cover with water.  Keep both bowl in the refrigerator.

Next Day:1.  Drain the beans, rinse and place in a large pot with enough water to cover by 1- inch..  Cover and bring the contents to a boil over medium-high heat.  Once it starts to boil, reduce the heat to medium-low and simmer for about 45 to 55 minutes.  2.  While the beans are cooking, Transfer the meat into a separate large pot and cover with water.  Bring the meat to a boil as well and then reduce the heat to medium-low and simmer until the meats are done, about 45 minutes.  As the meats become tender, remove them from the pot and cut into slices  or chunks and set aside.3.  In a skillet, heat the oil until it is hot but not smoking. Toss in the onions and sauté them until they are lightly golden.  Add the remaining spices and aromatic herbs, stirring to blend well. When the beans are fork tender, mash about a cup and stir in the onion sauce followed by the sliced meat.  Stir well, heating the meats through. Serve with cooked rice.    

Chanfana

8          pounds bone-in leg of lamb or goat meat, cut into 3 –inch pieces10        cloves garlic, smashed and coarsely chopped1          bay leaf1          large fresh mint leaf½         cup coarsely chopped parsley1          teaspoon sweet paprika½         teaspoon hot pepper sauce or crushed dried chili pepper1          tablespoon coarse salt3          cups red wine or enough to cover meat completely½         cup olive oil1-2       large onions thickly sliced4          ounces salt pork or 3 thick slices bacon- , coarsely chopped

http://crocheteandomomentos.blogspot.pt/2013/04/receita-da-chanfana.html

Directions:1.  Place the meat in a roasting pan or bowl.  With the exception of the wine, olive oil, onion and bacon, mix the garlic, bay leaf, mint, parsley paprika, chili, salt in a small bowl.  Rub over the meat and turn the meat to coat evenly. 2.  Some cooks add the wine as follows. Pour the wine over the meat, covering it completely. Drizzle the olive oil over.  Turning the meat occasionally, let it stand, covered overnight or several hours, in the refrigerator.3.  Next day:  Preheat the oven to 375 degrees F. A.   If you are using a metal roasting pan, remove the pan from the refrigerator ½ hour before cooking while the oven is preheating. B. If you have not marinated the meat in the wine overnight, pour the wine in now. Scatter the onions and bacon over the meat. C.  If you are using a clay pot, grease it first, then transfer the meat and wine into the pot.  Do not place in a preheated oven as the pot may crack.  Place the pot in a cold oven.  Clay pots also cause the liquid to evaporate more quickly. 4.  Place the pan in the preheated oven or clay pot in the cold oven and cook for about 2 hours, uncovered, until fork tender.Serve with boiled potatoes.

Note:  In Portugal, the meat is different, the ovens are hotter, wood fired for this dish and the results are a bit different but this dish is flavorful nonetheless.

Simple & Easy Portuguese Barbecue Chicken

Portuguese Barbecue Chicken is one of the most traditional and popular dishes in Portuguese cuisine.

Ingredients:2 lbs of chicken (you can use chicken breasts, drumsticks, and wings)1/3 cup Portuguese white wine (If you don’t have Portuguese white wine, use another dry white wine)1 grated lemon rinds3 tablespoons lemon juice2 tablespoon tomato paste2 garlic cloves chopped4 tablespoons olive oil1/2 teaspoon paprika1/4 teaspoon piri piri (or any kind of hot sauce)Salt to taste

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Directions:

1) In a platter, place the 2 lbs of chicken.2) With a spoon, mix the wine, lemon rinds and juice, tomato paste, oil, paprika, hot pepper sauce, garlic, and salt to taste in a bowl.3) Pour this marinade over the chicken in the platter.3) Cover and let it marinate in the refrigerator for about 4 hours.4) Place the chicken on the grill over medium heat placing the remaining marinade in a separate bowl and place it aside.5) Close the lid and let it cook for about 10 minutes on each side or until it is well cooked and slightly blackened.6) Take the remaining marinade in the bowl you set aside and place it in a saucepan on medium heat for about 5 minutes.6) Once the chicken has been grilled well, place in the platter and pour the marinade over the chicken.7) Serve with a lemon sliced into quarters for extra flavor and enjoy!

Salted Cod Fritters (Pasteis De Bacalhau)

Salted Cod Fritters, or Pastéis de Bacalhau, are one of the most popular and traditional dishes in Portuguese cuisine. It is famous for good reason, it utilizes the most signature of ingredients in Portuguese gastronomy, Bacalhau.

Ingredients:2 cups milk4 potatoes, chopped1 onion, finely chopped4 garlic cloves, minced1 pound salted cod1 tablespoon parsley, finely chopped1 tablespoon cilantro, finely chopped2 eggsSalt and pepper to taste1 cup vegetable oil, for frying2 lemons sliced thinly http://www.avitrinedosabor.com.br/so-bacalhau.html?

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Directions:

1) Soak the dried cod in cold water for a day, changing the water 3-4 times.2) Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover an inch.3) Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender.4) Drain and rinse the cod well, removing any little bits of skin and bone.5) While the cod is cooking, pour 1-inch of water in a large pot.6) Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender.7) Drain the potatoes, peel off the skins, and mash them well with a potato masher.8) In a bowl, add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs.9) Beat the mixture firmly with a spoon until it is a smooth and even consistency. Season with salt and pepper to taste.10) Shape the cod mixture into medium sized balls.11) Pour the oil in a deep heavy skillet or pot and place it on high heat.12) Add the balls one by one, turning them over until they are golden brown.13) Once done remove the fritters and place them on a plate with paper towels to dry.14) Serve while hot with the sliced lemons for extra flavor.

Heavenly Cream (Natas do Céu)

Some versions use condensed milk and unflavored gelatin. This is similar to the Pudim de Bolacha Maria. 

You will need: 1    package of Bolacha Maria cookies (about 16 cookies) 1      pint of  heavy cream 6     eggs separated2      tbs. of water½     cup of sugar1      teaspoon of milk 

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1. Roll out the cookies into fine crumbs and set aside.

2. For the egg sweet topping :In a small sauce pan, pour in 2 tablespoons of water and ¼ cup of the sugar. Stir. Heat the sugar water until it forms a light threadlike syrup but do not boil or allow to become golden.

3. In a small bowl, whisk the yolks with a teaspoon of the milk. Gradually, while still whisking, drizzle in the sugar syrup, incorporating it thoroughly into the yolks. Set aside.

4. Using a cold mixing bowl, beat the cream with ¼ cup of remaining sugar until peaks form and set aside.

5. In a separate bowl, beat the egg whites, until foamy. Continue to beat on high speed while gradually incorporating 2 tablespoons of sugar. Beat until soft peaks form. Fold the egg whites into the cream until the egg whites are thoroughly incorporated.

6. To assemble: Work in alternate layers starting on the bottom of a 9 x 13 pan with the cookie crumbs: Pour a layer of cream followed by a layer of cookies then ending with topping it all off with the sweetened egg yolks . (To make it less rich you could eliminate the yolks. ) Sprinkle with cinnamon. Chill before serving.

Kings Cake (Bolo Rei)Bolo Rei, or Kings Cake, is a traditional Portuguese cake that is typically eaten

during Christmas until the “Dia de Reis” on January 6. It is a staple dessert in any Portuguese home during these holidays.

Ingredients:7 cups all purpose flour1 cup fine sugar6 eggs at room temperature1 1/4 cup butter at room temperature1 1/2 teaspoon active dry yeast3/4 cups + 1/8 cup warm milk (210ml)1/3 cup Port Wine2 pinches salt1/3 cup pinenuts1/3 cup walnuts cut in pieces6 perfect walnut halves for decoration1/3 cup blanched slivered almonds1/4 cup golden raisins1/3 cup red and green candied cherries cut in quarters6 red and green cherries (3 + 3) whole with no seed for decoration1 cup candied fruits cut up in small pieces2 half candied pears2 half candied oranges cut in quarters for decorationIcing sugar for decoration

Directions:1) Warm up the milk in a saucepan on medium heat until it reaches the point of boiling. Remove from the heat as soon as it does.2) In a bowl dissolve the yeast with 1/3 of the warm milk until totally dissolved.3) Sift the flour and put 1 cup in a bowl. Make a well in the center and add the yeast with the milk, a pinch of sugar and sprinkle some flour on top.4) Leave it for 10 minutes let the yeast rise.5) Put the remaining 6 cups of sifted flour in the bowl of a stand mixer.6) Add the flour and yeast from the bowl, the sugar and the remaining milk. Attach the flat beater and mix slowly.7) Mix on medium speed until all ingredients are mixed well and have a smooth and even consistency.8) Add the butter at room temperature, the Port wine, the salt and the eggs one at a time, beating very well before you add the next one.9) Mix on medium speed to obtain a smooth and consistent dough.10) When the dough starts to unattach from the sides of the bowl change the flat beater to a spiral dough hook and beat at medium speed for 15 to 20 minutes.11) Sprinkle the top of the dough with a little flour and cover it.12) Allow to rise for 1 1/2 hours or until doubled.13) Put the bowl back in the stand mixer with the spital dough hook attached and deflate the dough.

14) Add all the nuts and candied fruit and mix to spread these evenly in the dough.15) Take a 2 1/2 diameter cookie cutter and wrap it with a 5 inch wide strip of parchment paper all around. Tuck a bit of the parchment paper under and inside the cookie cutter so it doesn’t open.16) Grease the outside of the parchment paper with butter or cooking spray.17) Transfer the dough with the ingredients onto a lightly floured baking sheet.18) Dust your hands with flour and shape the dough into a long log.19) Make the dough into a circle leaving a wide hole in the middle and attach the ends of the log.20) Put the lined cookie cutter in the middle of the circle so the cake doesn’t close in the center as it cooks.21) Cover the cake and let it rise for about an hour or until it has doubled in size.22) Pre-heat the oven to 275 degrees Fahrenheit with the rack in the middle.23) Decorate the cake with the halved walnuts, the cherries and the strips of candied pear and let it bake for 30 minutes.24) Remove the cookie cutter from the center and continue baking another 10 to 15 minutes until golden brown.25) Allow to cool completely and dust with the icing sugar. Serve.

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