Traditional Portuguese recipes (Receitas tradicionais Portuguesas)
Douro e Minho “Bacalhau a gomes de Sá” (Codfish with potatoes and boiled eggs) Ingredients: (for two or three persons) 500 gr. of codfish 150 ml. of olive oil ½ kg of boiled potatoes and cut into slices 2 onions cut into slices 1 leaf of laurel 2 boiled eggs 3 garlic cut into slices Salt 1 sprig of parsley Olives
How to proceed1- Cook the potatoes, peel them and cut into slices and store.2- Cook the cod fish, remove the skin and the spines.3- In a pan, put some olive oil, the onions, garlic and the laurel until the onion fries a little.4- In the pan add the cod fish and the potatoes and let it fry a little more.5- Place in the oven and bake for about 15 minutes6- Garnish with eggs rings, olives and parsley.
Dessert Custard Ingredients: (for six persons) 8 egg yolks 8 spoons of sugar 1 l. of milk 1 spoon of flour 1 lemon peel Cookies Sugar
How to proceedBeat the yolks with sugar. Add the milk, the flour and thelemon peel. Then beat well until it´s thicker. Place the cookiesin the baking plan and cover with the custard. Finally spreadthe sugar.
Trás-os-Montes e Alto Douro “Portuguese stew” (Cozido à portuguesa)Ingredients: (for 8 persons) 1 chicken 3 Portuguese For the rice: sausages 1 onion 400 g of ribs Some garlic 1 cabbage; 3 spoons of olive oil 1 portuguese cabbage Salt 5 carrots Pepper 3 turnips 750 g of rice 5 or 6 potatoes
How to proceedBake up the different sausages. Cook the chicken and the ribs. Thenboil the vegetables (cabbages, carrots, potatoes). Prepare the rice:Cut the onion and let it fry a little with some olive oil along with thegarlic cloves in the pan. Put the rice in the stew and let it fry. Spreadwith salt and pepper. Then, put up the broth where you have bakedthe red meat, poultry and vegetables.
Beira Alta Roasted lamb (cabrito assado) Ingredients: (for six or eight people) 1 lamb 5 cloves of garlic 1 leaf of laurel 5 spoons of olive oil 3 spoons of pork lard 0,5 l. of white wine Salt
How to proccedAfter cleaning the lamb, put some salt and olive oil over the lamb. Thelamb remains like this until the next day or at least three or four hours.Then, bake up in a hot oven. When the lamb is half-baked, add somewine, once in a while. The lamb should be well toasted.It will be served with potatoes. After washing, bake the potatoes withoutpeeling them. Put a little bit of olive oil.
Ribatejo “Pastéis de feijão” (Cakes made with beans) Ingredients: For the pastry: 250 g of flour 1 spoon of butter Salt For the filling content: 125 g of mashed white beans 500 g of sugar 125 g of almonds 10 egg yolks
How to proccedWith the ingredients indicated, prepare the pastry and add warm water.The puree should be made with good quality beans which are peeled beforebaking.Put the sugar on the oven with a glass of water and let it boil.Join the mashed beans, let it cook a little and add the almonds, whichshould also boil a few minutes. Add the yolks.Extend the pastry with the help of the flour. Fill up with cream and bake ina hot oven.
Bean stew (Feijoada) 500 g of butter beans 1 spoon of oil 3 leaf of laurel 400 g spare ribs 1 Portuguese sausage 100 g of bacon 2 carrots 1 onion 50 g of margarine 1 clove of garlic 2 tomatoes cut on slices 1 bunch of parsley
How to procced1. choose the butter beans and soak in cold water for six hours.2. Then, add oil , the leaf of laurel and let it cook for an hour.3. Apart, cook in water the rib, the portuguese sausage and the carrots.4. Chop the onion and add the margarine. Add the clove of garlic, the tomatoes in pieces, the bunch of parsley and the other leaf of laurel and let it cook.5. Join the baked beans.