SOPA DA PEDRA / STONE SOUP

Once, a monk begged a niggard farmer for something to make a soup with. When he was given nothing, he asked for a pot to boil water and put a stone in it. The curious farmer asked if it was good. The monk said yes, but that it would be even better with a little cabbage. The farmer gave him some. The monk said it was fine, but that it would be delicious if he had a little sausage… and so on. In my opinion, this is just a fable to ensure children eat more soup.

In Portugal, people refer Almeirim, in Ribatejo province, as the origin of this soup recipe. But you can find fables about this kind of soup in France, Russia or all Scandinavia, sometimes with different names such as button soup, wood soup, nail soup or axe soup. The tradition has something in common: hungry travelers carrying nothing but an empty pot, inventing a soup according to the available ingredients in that place.
Sopa da pedra is a tasty soup full of vegetables and meats and it is a whole meal in itself.
This is just my version of Sopa da Pedra, which is very near a Feijoada. Only one note: I can’t cook it for less then 8 people, like this recipe is about. You can adapt to your taste and use whatever is in your fridge or cupboard. Invite your friends and go ahead.

YOU WILL NEED (serves 8):
1 pork hock or similar kind of pork meat;
2 pork ears;
200 gr / 7 ¼ oz of pork belly;
1 chorizo (smoked pork meat sausage);
1 chorizo mouro (smoked pork meat sausage with blood);
1 or 2 farinheiras (smoked pork sausage with wheat flour);
Salt and pepper to season;
200 ml / 7 ¼ fl oz of extra virgin olive oil;
200 ml / 7 ¼ fl oz of white wine;
2 bay leaves;
6 garlic cloves, sliced;
1 tablespoon of paprika;
1 or 2 fresh chilies cut in half;
2 onions, diced;
1 carrot, sliced;
½ white turnip, thinly sliced (around 200 gr / 7 ¼ oz);
3 fresh ripe skinless tomatoes, diced;
2 tablespoons of tomato paste;
2 or 3 peeled potatoes, cut into small cubes;
600 gr / 1 lb and 5 ¼ oz of boiled red beans (caned);
150 gr / 5 ¼ of pipe pasta (small size);
Water;
Fresh coriander coarsely chopped;
Fresh mint coarsely chopped.

METHOD:

In a large pot, boil the pork meat (hock, ears and belly) only with water and salt, completely covered, for 30 minutes. Drain and let it cool down;
Discarding the bones, cut all the meat in small pieces and reserve;
In a large pot, heat olive oil, bay leaves, garlic cloves, chili and paprika;
Add onion, carrot, turnip, tomato, tomato paste and allow to fry together for 5 minutes;
Reduce the heat, add white wine and all the pork meat. Allow it to cook for 15 minutes in medium to low heat;
Add water, potatoes, beans, washed and drained, chorizo and chorizo mouro and cook for more 30 minutes stirring one or two times to ensure is not catching on the bottom. Make sure the stew is not too dry during the cooking process, adding a little more water if necessary;
Separately, boil farinheiras, covered with water, for 20 minutes (it is a very soft sausage);
When all the ingredients are tender add pipe pasta and let it cook for 8 minutes more;
Turn down the heat and simmer for 10 minutes;
Take the sausages out, cut it in slices and add it again to the stew, stirring gently;
Just before serving, garnish with coriander and mint coarsely chopped;
Serve farinheira, cut in slices, separately.

CITRUS, HERBS AND SPICES ROAST TURKEY

Turkey is, first of all, a symbol of family and friends reunion. You will never cook a turkey if you don’t have people enough around you to share it. In USA or Canada, roast turkey has the first role in the menu of Thanksgiving holidays. In Portugal is also a symbol of Christmas and New Year’s Eve.
About this juicy way of roasting turkey, the benefits of citrus, herbs and spices going into the bird are very obvious as the meat tastes amazingly juicy and the bird cooks slightly quicker because of the citrus fruit juices. Herbs and spices give the final touch to your turkey. This combination will avoid a dry turkey meat, as you will notice.

YOU WILL NEED (serves 8, at least):

TURKEY:

5 to 6 kg / 11 to 14 lb of good quality turkey;
Salt to season;
Extra virgin olive oil;
8 garlic cloves;
1 onion or 5 shallots, peeled and cut into chunks;
3 lemons;
6 limes;
6 to 8 clementines (or 2 to 3 oranges);
2 stalks of celery;
Coarse-ground pepper;
Ground nutmeg;
3 dried clove buds;
200 ml / 7 ¼ fl oz of Port wine;
100 gr / 3 ½ oz of chorizo or bacon;
1 tablespoon of paprika;
Fresh rosemary;
Fresh thyme;
Fresh parsley;
Fresh Sage;
2 bay leaves;

GRAVY:
Turkey roast drippings;
White wine;
Butter;
Teaspoon of Dijon mustard;
50 gr / 1 ¾ oz of all purpose flour;
Chicken broth (enough to give the ideal consistence);
Remaining citrus fruit juices;
Salt and pepper to season.

METHOD:

Marination:

The day before (if possible), prepare your turkey. Wash it inside and out and pat dry. Remove any large fat deposits. Gently loosen the skin from the meat, starting from the side of the cavity just above the leg and work towards the breastbone. Into that space between the meat and the skin, push a paste made with salt, freshly ground pepper, garlic, paprika, thyme and parsley, all incorporated with a dash of Port wine. Rub the bird cavity as well with the same paste. Cover and leave it to marinate in the fridge until you're ready to start cooking.

Roasting:

Preheat your oven to 180ºC/350ºF;
Take the turkey out of the fridge at least one hour before you start roasting it;
In a skillet, heat olive oil, bay leaves, 100ml / 3 ½ fl oz of Port wine, garlic, shallots, celery, chorizo or bacon (or both). Season with salt, pepper, paprika, nutmeg, cloves and some zests of citrus fruits of your choice and let it simmer for a few minutes;
Fill the bird cavity with this vegetable and spices mix;
Peal very well half of the citrus fruits you selected and pop them in the cavity with a few rosemary, thyme, parsley and sage sprigs (or other herbs of your preference). The idea is pack as much stuffing as possible into the cavity;
With some cooking string, tie the turkey legs so that it can hold better the ingredients in the cavity;
Place turkey, breast up, on a roasting tray and drizzle some olive oil and sprinkle with salt. Cover the bird with a layer of tinfoil and take it to the preheat oven (180ºC/350ºF);
Leave it to roast for around 4 hours (books calculate 40 minutes for each kilogram). Move the turkey in the tray several times to avoid catching the bottom;
After 3 hours in the oven, remove the foil so the skin gets golden and crispy. Now, every 15 minutes, turn the bird to crispy all around and drizzle with some citrus juice wisked with the remaining Port wine and seasoned with salt and pepper;
When well roasted, discard the stuffing and save all the roast drippings to a skillet. Add the other mentioned gravy ingredients and bring it to a good consistence;
Carve the turkey at the table inside of the roasting tray and serve with the gravy;
Roasted vegetables, fries, rice or salad are perfect side dishes for your turkey. Enjoy it.

A SWEET CHRISTMAS FOR YOU

CHRISTMAS, this consensual Season.
If you look for the meaning of Christmas in to a Dictionary or an encyclopedia, you will find something like “The annual holiday celebrated on December 25 that commemorates the birth of Jesus of Nazareth”. Although a Christian holiday, Christmas is widely celebrated by millions of non-Christians, all around the world. But Christmas is much more then this celebration. Christmas is tolerance, compassion, blessing, sharing and so many other noble feelings people should practice everyday… Never forget, Christmas is every time people want!
Of course, Christmas is also a relaxing season to be with your family and friends, to stay home, to cook, to seat around the dining table, eating and talking. That’s why I say Christmas is SWEET, VERY SWEET…
This Christmas I selected three different delicacies from Portugal, traditionally prepared in this Season to stand over the table as far as it lasts.
All are deep-fried in vegetable oil and powdered with granulated sugar mixed with ground cinnamon. But all with a low portion of sugar in its composition. So, don’t be scared.
SONHOS, The Portuguese word for “dreams”, is basically a deep fried batter of boiled pumpkin pure with all-purpose flour and egg.
FILHÓS is a deep fried dough molded in a flat square shape. It is a combination of all-purpose flour, orange juice, boiled fennel water, aguardente (same kind of Italian grappa), some sugar and oil or butter.
PASTEIS DE GRÃO are small pies shaped in pillows. Using the same dough of the previous FILHÓS, pillows are stuffed with a paste made from chickpeas pure, almond, sugar, orange juice and egg yolk.
As this three recipes have basically the same ingredients, you can prepare it all at the same time and use the same vegetable oil to fry it. I’m sure you will like all of this suggestions.
Wish you all a VERY SWEET CHRISTMAS.

SONHOS

YOU WILL NEED:
500 gr / 1 lb and 1 ½ oz of boiled pumpkin;
325 gr / 11 ½ oz of all-purpose flour;
1 tablespoon of yeast;
3 eggs;
Pinch of salt;
Vegetable oil to fry;
Granulated sugar and ground cinnamon to powder.

METHOD:
Chose a pumpkin of good quality, with a sharp orange color, with more then 1 kg / 2 lb and 3 ¼ oz (you should get 500 gr / 1 lb and 1 ½ oz of pulp). Remove seeds and skin and boil it covered with water for around 20 minutes;
Drain the boiled pumpkin using a sifter and reserve it until cold;
In a bowl, using a fork, smash the pulp making a pure;
Wisk organic yeast in one or two tablespoons of warm water and add it to the pumpkin pure;
Gradually, add all-purpose flour to the pure and incorporate it very well;
Add the whole eggs and a pinch of salt and incorporate it very well again;
Reserve your batter in a warm place (ideal around 35º C / 95º F) and let it probe for around 40 minutes;
In a frying pan or pot, heat a good portion of vegetable oil (should be deep enough to allow the fritters to float);
Using an ice-cream spoon or two tablespoons, shape small balls of batter and fry it until golden brown (the size of ice-cream balls);
Place over paper towels to dry;
Powder the fritters all around with mixed granulated sugar with ground cinnamon and let it cool before serve.

FILHÓS

YOU WILL NEED:
700 gr / 1 lb and 8 ¾ oz of all-purpose flour;
1 egg;
Pinch of salt;
Juice of one orange;
1 cup of boiled fennel seeds filtered water (at least 2 tablespoons of seeds);
2 tablespoons of sugar;
50 cl / 1 ¾ fl oz of aguardente (or grappa, or cognaque);
2 to 3 tablespoons of butter or vegetable oil;
Vegetable oil to fry;
Granulated sugar and ground cinnamon to powder.

METHOD:
If you want to knead the dough by yourself, prepare all ingredients before. If you use a bread machine or similar to knead it, just follow the same ingredients adding order;
Pile the flour on to a clean surface and make a well in the centre. Into the well, pour the egg, half the boiled fennel seeds filtered water, pinch of salt, orange juice and sugar. Start to bring the flour in to the centre until the flour absorbs all liquids;
Add remaining fennel seeds water, butter, aguardente and continue to knead until it's well incorporated;
Flour your hands and knead the dough, pushing, folding and rolling it around, over and over, for at least 10 minutes until you have a soft elastic dough (adjust with a little more butter if it isn’t with a good consistency to mould);
In a warm place (ideal around 35º C / 95º F) allow it to rest for about 40 minutes;
Flour a clean surface and pick up small portions of dough. Use your fingers and lightly press the dough flat. You have now prepared the dough for rolling. Use a rolling pin and further flatten it in rectangles (A5 paper size), as thinner as you can (you can save half of this dough to make the next recipe);
Use a knife to shape the fritters, removing the dough excess. Make some slashes along the rectangles to allow a better and faster fry;
In a frying pan or pot, heat a good portion of vegetable oil (should be deep enough to allow the fritters to float);
Fry your rectangles until golden brown and remove it gently from the frying pan;
Place over paper towels to dry;
Powder the fritters all around with mixed granulated sugar with ground cinnamon and let it cool before serve.

PASTEIS DE GRÃO

YOU WILL NEED:

DOUGH:
You can use half of the FILHÓS dough to make this recipe, or make a dough with half of those mentioned ingredients, following the same method.

STUFFING:
200 gr / 7 ¼ oz of boiled chickpeas;
100 gr / 3 ½ oz of peeled almond slices;
150 gr / 5 ¼ oz of sugar;
Juice and zests of one orange;
2 egg yolks;
1 teaspoon of ground cinnamon;
Vegetable oil to fry;
Granulated sugar and ground cinnamon to powder.

METHOD:
Use canned and boiled chickpeas to save time. Just wash and boil it for 10 minutes more;
Drain the boiled chickpeas using a sifter and make a pure in a blender;
In a small pot, bring sugar to a clear liquid stage (160º C / 320º F);
Add chickpeas pure and almond slices. Stir very well;
Add orange juice and zests and stir again;
On low heat, add cinnamon and egg yolks and keep stirring;
Cut the heat when you have a pure with a good consistence to stuff your fritters. Let it cool down;
Now you can stuff your fritters. Flour a clean surface and pick up small portions of dough. Use your fingers and lightly press the dough flat. Use a rolling pin and further flatten the balls into 15 cm / 6 inch circles, as thinner as you can;
Place a proportional spoon of pure in the center of your dough circles and fold it in a half moon shape, closing it with your fingers. If you need, use a brush with water to wet the dough and close it better.
In a frying pan or pot, heat a good portion of vegetable oil (should be deep enough to allow the fritters to float);
Fry your fritters until golden brown and remove it gently from the frying pan;
Place over paper towels to dry;
Powder the fritters all around with mixed granulated sugar with ground cinnamon and let it cool before serve.

VEAL JARDINEIRA – STEW WITH VEGETABLES

Jardineira, besides the portuguese word for a woman gardener or a pair of overalls, is the name of a very traditional stew cooked with mixed vegetables and beef, veal, lamb, chicken or pork (ribs). There are also variations with cuttlefish or some hard meat seafood. But if you are vegetarian or not in the mood to cook a Jardineira with meat or fish, you can simply cook it with different kinds of vegetables, mushrooms or even soy meatballs and, believe me, you still can have a very intense bouquet of flavors and aromas. This time I chose veal but feel free to adapt to your taste.
If you have a big family or just not much time to cook, take my advice: Double the recipe. If you have any leftover, enjoy it the next day as it is or boil it with more water and some pasta. The second day the flavors are even more intense, believe me. I have no doubt you will be one more Jardineira fan.

YOU WILL NEED (serves 4):
400 gr / 14 ¼ oz of tender veal;
Salt and pepper to season;
100 ml / 3 ½ fl oz of extra virgin olive oil;
1 tablespoon of paprika;
2 bay leaves;
1 onion, diced;
2 garlic cloves, sliced;
2 fresh ripe skinless tomatoes, diced;
1 tablespoon of tomato paste;
200 ml / 7 ¼ fl oz of white wine;
1 fresh chili;
1 carrot;
200 gr / 7 ¼ oz of baby potatoes;
100 gr / 3 ½ oz of green beans;
300 g / 10 ½ oz of frozen peas;
Water;
Fresh herbs coarsely chopped;

METHOD:

Cut the veal in cubes and season it with salt and pepper;
Cut baby potatoes and carrot in cubes and green beans in pieces of 4 cm long;
In a metal or ceramic pot heat olive oil, bay leaves, onion, garlic, chili and paprika and allow to fry together for 5 minutes;
Reduce the heat, add white wine, freshly diced tomato and tomato paste and allow it to cook for 5 minutes in medium heat;
Add veal cubes and cook it for 10 minutes more, stirring one or two times to ensure the stew is not catching on the bottom;
Add water and bring it to a boil. Let it boil for around 15 minutes;
Now you can add baby potatoes, carrot, and green beans, allowing it to cook for more 20 minutes, on medium to low heat;
All ingredients should be well or almost well done by that time;
Add frozen peas, washed and drained, and allow it to cook for 10 minutes;
Season with salt and make sure the stew is not too dry during the cooking process, adding a little more water if necessary;
Turn down the heat, add some fresh herbs of your preference, coarsely chopped, and simmer for 10 minutes (parsley, coriander, thyme, rosemary or pennyroyal are good options);

CARLITOS CARBONARA

Spaghetti Carbonara is probably one of the most popular Italian recipes and there are many legends about its name origins. The Italian word “carbone”, which means charcoal, is part of the story. Some believe that the dish was first made as a hearty meal for Italian charcoal workers. Others suggest that it is so named because the cubes of pancetta and pepper in the pasta look like bits of charcoal. Others suggested that it was created by, or as a tribute to the Carbonari, a secret society prominent in the unification of Italy.
Traditionally Carbonara is cooked with 5 basic ingredients: pasta, pancetta, eggs, cheese and olive oil. Of course you will find hundreds of different combinations around the world as this is a dish cooked everywhere.

About pasta, you can chose spaghetti, fettuccine, linguine, bucatini, penne or other kind of your preference. About pancetta, you can replace it with guanciale or a good quality bacon. About cheese, if you can’t find Pecorino, use only Parmesan.
My Carbonara have rosemary and parsley as aromatic herbs and I usually fry/boil the pancetta on low heat instead of fry it until dark brown and crispy. This is my way of cooking it.

YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of pasta;
400 gr / 14 ¼ oz of pancetta, in small cubes;
200 ml / 7 ¼ fl oz of extra virgin olive oil;
2 rosemary branches;
100 gr / 3 ½ oz of freshly grated Parmesan cheese;
100 gr / 3 ½ oz of freshly grated Pecorino cheese;
5 eggs;
Freshly ground black pepper;
Salt;
Fresh parsley, chopped;

METHOD:

Put a large pan of salted water on to boil;
In a small pan heat olive oil, rosemary branches and pancetta cubes (pancetta cubes should be almost covered with olive oil) and let it fry over low heat (fry/boil process) during 10 minutes. Cut the heat, discard rosemary branches and reserve;
Mix together with a fork the whole eggs, half of Parmesan and half of Pecorino cheese, salt, black pepper and reserve;
When the water is boiling add the pasta to the pan and cook it al dente (should be around 8 to 10 minutes, depending on its thickness;
Drain the pasta very well and return it to the boiling pan;
Get everyone around the table, ready to eat straight away while you’re doing the next and final steps;
Over low heat, mix pasta with olive oil and pancetta;
When it is hot cut the fire and involve eggs and cheese mix with the pasta and sprinkle it with the rest of Parmesan and Pecorino cheese;
Serve it and sprinkle with fresh parsley, chopped.

RABBIT STEW WITH WHITE BEANS

Although rabbits and hares are a very common food meat in Europe, America, some parts of Middle East and China, most part of the people don’t appreciate this kind of meat so much.
This is that kind of dish you only cook by request of a good friend. You must be sure you are cooking for someone who appreciates rabbit, beans and cabbage together, wondering for a good red wine to degust this wonderful taste stew. Of course, if you can get a wild rabbit or hare, you will have a stew greatly improved. However, for now you can cook it with those high quality rabbits “available” at Gourmet. Hope you enjoy it as we did.

YOU WILL NEED (serves 4 to 6):
1 kg / 2 lb and 3 ¼ oz of rabbit, cleaned;
Salt and pepper to season;
200 ml / 7 fl oz of white wine;
3 bay leaves;
2 dried clove buds;
6 garlic cloves, sliced;
100 ml / 3 ½ fl oz of extra virgin olive oil;
150 gr / 5 ¼ oz of chorizo, sliced;
1 tablespoon of paprika;
1 fresh chili;
1 onion, diced;
1 kg / 2 lb and 3 ¼ oz of boiled white beans (2 big cans);
200 g / 7 ¼ oz of white cabbage (or Savoy cabbage if you “can” buy it);
1 branch of fresh parsley coarsely chopped;
Water;
Few drops of lemon juice or vinegar.

METHOD:
Marination:

Cut the rabbit in medium size pieces and season it with salt and pepper;
Put it in a bowl with 3 garlic cloves, sliced, and white wine to marinate for, at least, 3 hours (Will be much better if you marinate it the day before, allowing around 10 hours);

Cooking:

In a heavy large pot heat olive oil, bay leaves, remaining 3 garlic cloves, sliced, chili, paprika, clove buds and chorizo;
When it is hot enough, add rabbit pieces;
On medium to strong heat sauté rabbit pieces equally until light brown;
Add onion and allow to fry together for 5 minutes more;
Add reserved marination wine and stir;
Reduce the heat, add water to cover the rabbit and bring it to a boil;
Allow it to cook for 30 minutes in medium heat;
Remove bay leaves and clove buds from the pot;
Add boiled white beans and cabbage and let it cook for more 30 minutes, on medium to low heat;
Stir one or two times to ensure the stew is not catching on the bottom;
Make sure the stew is not too dry during the cooking process, adding more water if necessary;
Garnish with parsley coarsely chopped and drizzle with a few drops of lemon juice or vinegar;
Turn down the heat and simmer for 15 minutes;
Deep-fry some thin slices of bread (can use leftovers) to cover the bottom of your serving plates before serving;
Relax, chose a good red wine and enjoy it.

BROAD BEANS
FOR YOUR VALENTINE
(published on Valentine's day)

Broad beans are also called fava beans, faba beans, bell beans, field beans, horse beans, Windsor beans or tick beans (latin – vicia faba). This leguminous, probably first domesticated in the Middle East, is now spread all around the world.
“Favas com chouriço” is another Portuguese recipe, cooked all over the country with different variations. The most common way to cook it is with pork meat (ribs are commonly used). I like to cook it this way, the way my mother teach me and the way my wife cook it when she wants to tell me “Love is in the air”.

Want to try it? For your Valentine?

YOU WILL NEED (serves 4):
100 gr / 3 ½ oz of good quality fat smoked bacon;
or
100 ml / 3 ½ fl oz of extra virgin olive oil;
100 gr / 3 ½ oz of chorizo, sliced;
2 bay leaves;
1 tablespoon of paprika;
1 fresh chili;
Salt;
1 onion, diced;
5 garlic cloves, sliced;
1 big fresh ripe skinless tomato, diced (or same portion of caned tomato);
100 ml / 3 ½ fl oz of white wine;
800g / 1 lb and 12 ¼ oz of frozen baby broad beans (2 bags);
1 branch fresh coriander;
1 branch fresh mint;
1 fresh baby garlic sprout or 2 leek leaves;
Water;
Drops of lemon juice.

METHOD:

Wash broad beans, drain and reserve;
In a saucepan, fry fat smoked bacon to get fat drippings enough to sauté onion and garlic. Reserve.
If you prefer not to use bacon, heat olive oil;
In the same saucepan with bacon fat drippings or olive oil, fry chorizo slices. Reserve;
Sauté onion, garlic, bay leaves, paprika, chili and tomato. Let it cook for around 10 minutes in medium to low heat;
Season with salt, add white wine and let it cook for 5 minutes more;
Add broad beans, stir and put the lid on the saucepan. Let it cook for 15 minutes;
Make a bunch of fresh herbs with coriander, mint and baby garlic or leek leaves. Feel free to add some more herbs such as parsley or spring onion;
Place your bunch of fresh herbs over the stew, cover all ingredients with water and bring it to a boil for around 30 minutes in medium to low heat;
Stir one or two times to ensure the stew is not catching on the bottom;
Make sure the stew is always covered with liquid, adding more water if necessary (please read point 15.);
Turn down the heat and simmer for 15 minutes;
Garnish with fried bacon and chorizo and drizzle with a few drops of lemon juice;
Slice thinly bread leftovers and cover the bottom of each plate before serve the stew. I usually cook it with a bit more water just to soak this bread slices.

WALNUT AND BROWN SUGAR BROAS COOKIES

Broas cookies are a kind of leaf shaped cookies very traditional in Portugal, especially during religious feasts.
Different kind of broas are cooked all around the country such as corn flour broas (broas de milho), sweet potato broas (broas castelar) and this walnut and brown sugar broas originally from Abrantes, a center region city on the right bank of river Tagus.
The bread made from corn flour or rye flour is also named as broa but today we talk about the cookies. These cookies are perfect to cook and store for a long time, always ready to follow you in a cup of coffee or tea.
Anise powder and cinnamon sticks give these cookies a peculiar flavor that you will like for sure. Try it!

YOU WILL NEED:
500 ml / 17 ½ fl oz of water;
250 ml / 8 ¾ fl oz of extra virgin olive oil
500 gr / 17 ½ oz of brown sugar;
150 gr / 5 ¼ oz of walnuts, chopped
10 gr / 1/3 oz of anise powder;
15 gr / ½ oz of cinnamon sticks;
500 gr / 17 ½ oz of all purpose flour;
2 tablespoons of corn flour;

METHOD:
First step:

In a saucepan incorporate very well water, extra virgin olive oil, brown sugar, walnuts chopped, anise powder and cinnamon sticks;
Bring this mix to a boil for around 5 minutes, cut the heat and let it cool;

Second step:

To the warm mix add all purpose flour and corn flour;
Always stirring, let it cook in medium heat till the mix is strong as a bread dough and with a little more dark brown color (around 10 to 15 minutes in a very strengthening exercise to your arms);
Let it cool again till you can shape the cookies with your hands;

Third step:

Remove the cinnamon sticks;
Leaf shape the broas cookies with no more then 7.5 cm / 3 inches;
Place on a prepared baking tray and bake it in preheated oven to 220º C / 430º F during 10 to 15 minutes;
After bake sprinkle the top with sugar and let it cool.

ARROZ DE POLVO - OCTOPUS RICE

Rice, amazing rice, again.
If you have any doubt about rice versatility, here you have another way to cook it.
Arroz de polvo – Octopus rice is another Portuguese recipe, originally from Algarve, cooked all over the country. It can be made with octopuses of any size, so baby ones don’t need too much precooking time. Some people precook it with red wine and a little water, some people add one onion to the precook and some people just don’t precook it. As octopus have a hard meat I advice you to always precook it. Just do it the way you prefer, only considering its thickness.
This is a damp rice dish so please serve it like that and not with risotto’s consistency.
If you prefer, use different fresh herbs like parsley, thyme or pennyroyal (my favorite).

Let’s go!

YOU WILL NEED (serves 4):
1,2 kg / 2lb and 10 ¼ oz of clean octopus;
350 g / 12 ¼ oz of long grain rice;
600g / 1lb and 5 oz of fresh ripe skinless tomatoes, diced (you can use caned tomatoes since you trust it’s quality);
300g / 10 ½ oz of onion, diced;
1 green bell pepper, cut into stripes or squares;
5 garlic cloves, sliced;
1 or 2 fresh chilies, sliced;
1 tablespoon of paprika;
2 bay leaves;
150 ml / 5 ¼ fl oz extra virgin olive oil;
300 ml / 10 ½ fl oz of white wine;
1 tablespoon of tomato paste;
1 teaspoon of oregano;
2 handfuls of fresh coriander coarsely chopped;
Sea salt
Water
2 tablespoons of vinegar or lemon juice.

METHOD:

Precook octopus with a little water and salt during 30 to 45 minutes, depending on its thickness (the octopus will exude liquid so don’t be surprised if you have more cooking liquid at the end);
Drain octopus and retain the boiling liquid (add water to the boiling liquid to make it up to 3 to 4 times the rice volume – for 350g of rice you must have around 1,5 litres / 2 pints and 12 ¾ fl oz);
Cut octopus in small pieces and reserve;
In a large saucepan, heat olive oil and add, by this order, garlic, bay leaves, paprika, chili, onion, tomato, tomato paste, white wine and oregano. Let it cook for around 15 minutes in medium to low heat;
Add octopus pieces and cook for 5 minutes more;
Add boiling liquid with water, and bring it to a boil;
Season with sea salt;
Add rice and bring back to the boil, then turn the heat very low and put the lid on the saucepan;
Stir to ensure the rice is not catching on the bottom of the saucepan;
By tasting a grain or two, cut the fire just right before the rice is soft (but still quite damp);
Garnish it with coriander and/or other fresh herbs you like and drizzle with vinegar or lemon juice;
Put the lid and let it rest for 2 or 3 minutes before serving. Don not forget the rice should still be quite damp.

STUFFED COURGETTE WITH PRAWNS AND VEGETABLES

In spite of technically courgette belongs to the fruit family, they are almost invariably considered as a vegetable and its turned into a very popular summer “squash”. It comes in different shapes and colors but people are likely most familiar with courgettes that are long green oblongs, resembling a cucumber. In Macau you can find easily light green courgettes, with no more than 20 cm, for a very good price.
You can use it steam, fried, grated into pasta sauce or sliced to use in stews and soups. Also can be served as part of a vegetable plate. Courgettes also can be treated as a dessert and be used in cakes. Zucchini, the Italian name for this “fruit” is one base ingredient for the delicious, sweet and spicy zucchini bread. Today we will cook it stuffed with prawns and vegetables.

YOU WILL NEED (6 starters):
3 courgettes
1 ripe tomato
2 shallots
100 gr. / 1 cup of fresh mushrooms
100 gr. / 1 cup of skinless prawns
1 tablespoon of capers
3 tablespoons of olive oil
2 tablespoons of flour
2 tablespoons of tomato paste
1 teaspoon of mustard
1 dl. / 3 ½ fl oz of white wine
Salt and pepper at taste
50 gr./ 2 oz of parmesan cheese
Oregano at taste

METHOD:

1. Cut the courgettes tops and drop it into boiling water for about 3 to 4 minutes;
2. Take the courgettes from the boiling water and pass them through cold water to block the cooking process;
3. Cut it longitudinally into halves and remove the inside pulp carefully making a boat shape;
4. Mince half of the courgette pulp, ripe tomato skinless and seedless, shallots, prawns skinless and mushrooms;
5. In a skillet with olive oil add by this order, shallots, tomato, mushrooms, capers, courgettes pulp and prawns and let it stew for 3 to 5 minutes minutes;
6. Add the wine in which previously you dissolved flour, mustard, tomato pulp, salt and pepper;
7. Let it reduce in low heat until you can see the bottom of the skillet when you scrape it with a wooden spoon;
8. Fill the courgette “boats” with the prepared mix and put it in an oven tray;
9. Sprinkle with grated Parmesan cheese and oregano;
10. Roast in the oven at 200ºC / 392ºF for about 15 minutes or until the cheese is light brown;
11. Serve in a large plate together with wild rocket leaves, or any other green leaves you like, and some pine seeds at taste.

LAMB STEW WITH BREAD AND MINT

Although this dish is common to many and different cultures around the world, the lamb stew acquires, in each region, some specificities according to the customs of the populations.
Portugal is not an exception and has a large variety of a lamb stew recipes, cooked according to the most usual ingredients of each province and, of course, the personal taste.
In the south of Portugal, Alentejo, the lamb stew is a very popular dish and its cooked with a large amount of sauce in order to soak the bread slices, usually remains of bread with 3 or 4 days, which, otherwise, wouldn’t be consumed. The mint sprigs give the dish the final touch that makes it unforgettable.
This weeks suggestion can be adapted according to your imagination, however, I’ll leave you some obvious suggestions:
- The lamb can be replaced for mutton, goat or kid;
- Other vegetables can be added and the amounts of carrots and potatoes can be reduced or increased;
- Other herbs can be added, according to your taste;
- And the most important suggestion: All the ingredients mentioned can be putted in a pan at the same time. After that cover the pan and let it simmer in low heat for about 1 and a half hour.

YOU WILL NEED (serves 4):
800 g / 1 lb and 12 ¼ oz of lean lamb (ribs or leg);1 dl / 3 ½ fl oz extra virgin olive oil;1 onion, chopped;3 garlic cloves, minced;
Salt; 1 fresh chili;
2 bay leaves;
1 tablespoon of paprika;
1 fresh ripe skinless tomato, cut into halves and sliced;
1 dl / 3 ½ fl oz white wine;½ lemon juice;
1.5 litres / 53 fl oz of water;1 carrot cut longitudinally in 4 parts and in half;3 medium potatoes, sliced;
200 g / 7 ¼ oz of bread, sliced;
4 fresh mint sprigs.

METHOD:

1. Brown the lamb pieces on both sides in a skillet with the olive oil, salt, bay leaves, chili, paprika and garlic, for about 5 minutes;
2. Remove the lamb and sauté the onion, tomato, wine and lemon juice;
3. Return the meat to the skillet and add the water and the carrot;
4. Cover and simmer for 45 minutes to 1 hour in low fire, depending on the meat tenderness;
5. Add the potatoes, cover and simmer for 20 minute more or until the potatoes are tender;6. Serve over bread slices and garnish with the mint sprigs.

ARROZ DOCE – PORTUGUESE RICE PUDDING

Rice, amazing rice.
One of the most amazing foods that nature has given to man is rice. It is a staple food that can be grown in most parts of the world and capable to help to stop world hunger. International Rice Research Institute says that half of world’s population depends on rice to live. It furnishes the body with many elements that makes it an ideal food where other food is not obtainable.
Rice is also one of the most versatile ingredients. It can adapt to any dish and is used in many different cultures for all types of meals. Therefore, rice is often served as base ingredient of a great selection of dessert recepies.
Arroz doce, a portuguese recepie, classified as a sweet rice or a rice pudding, is cooked entirely on top of the stove in a risotto like manner. Traditionally, it is thickened and enriched further with egg yolks but also gets a very soft texture even without them, as is usual in some regions of Portugal. If you try once, I think you will try twice or more… Let’s go!

YOU WILL NEED:
400 ml / 14 ¼ fl oz of water;
half coffee spoon of salt;
2 teaspoons of butter;
3 fresh lemon rinds (use a vegetable peeler for big pieces easier removal);
3 cinnamon sticks;
250 gr / 8 ¾ oz of rice (short grain white rice is the best for this purpose but you can use your usual cooking rice);
1 litre / 35 ¼ fl oz of milk;
250 gr / 8 ¾ oz of sugar;
4 egg yolks;
Ground cinnamon to garnish.

METHOD:

Use low fire in all steps.
1. Bring water to a boil in a medium saucepan;
2. Add salt, butter, lemon rinds and cinnamon sticks and cover for 2 minutes;
3. Add rice, stirring constantly until the water is absorbed;
4. Always stirring, add the milk, step by step in small portions, as in a risotto cooking manner (save some tablespoons of milk to mix with egg yolks and sugar);
5. Mix remaining milk with egg yolks and sugar;
6. Add this mix to the rice and keep on stirring for 5 minutes more;
7. Cut the fire and remove lemon rinds and cinnamon sticks;
8. Pour into one large serving plate and let it cool for 10 minutes (instead of a large serving plate, you can pour it into individual shallow cups;
9. decorate the top with ground cinnamon by pinching a bit between your fingers with your hand placed very near the rice or simply dust the entire top.

LAGAREIRO'S OCTOPUS

Lagareiro is the owner of an olive oil press so it’s easy to understand why you season a lagareiro’s octopus recipe with 200 ml / 7 ¼ fl oz of olive oil. This Lagareiro style is a way to cook different recipes of fish like the famous Bacalhau à Lagareiro – Lagareiro’s Codfish. One thing in common to all this recipes – Olive oil have the leading role.
In my kitchen, I always use olive oil to cook or season food. Butter, margarine or vegetable oils are used occasionally. I cook this way not because of all the health advices about the exceptional properties of pure olive oil. I cook this way because I love the taste of olive oil, the soul of Mediterranean cuisine.
About this recipe, there are different ways to prepare Lagareiro’s Octopus, all retaining its traditional character. The big option is between char grill or oven roast the octopus after precook it. I prefer to brown it in the oven because you can melt the flavors more efficiently. In addition, because it’s very difficult to have a charcoal fire at home to char grill the fish after boiling it. Then, some call for red, green or yellow bell peppers to be incorporated, others add olives and herbs. Some heat olive oil only with garlic, others add some more flavors. In my opinion, just be creative with it and feel free to modify this recipe as I did from the most traditional one. Enjoy it.

YOU WILL NEED (serves 4):
1,2 kg / 2lb and 10 ¼ oz of clean octopus;
1 ½ onion;
2 bay leaves;
4 to 6 potatoes, in halves or wedges;
1 bell pepper, cut into stripes or squares;
100 gr / 3 ½ oz of olives;
5 garlic cloves, sliced;
1 fresh chili, sliced;
1 teaspoon of paprika;
200 ml / 7 ¼ fl oz of extra virgin olive oil (or less if you prefer);
1 handful of fresh coriander coarsely chopped;
Sea salt
1 tablespoon of vinegar or lemon juice.

METHOD:
Precook octopus with a little water, salt, one whole onion and bay leaves during 30 to 45 minutes, depending on its thickness. You can use pressure cooker to cook it faster. The octopus will exude liquid so don’t be surprised if you have more cooking liquid at the end;
Drain octopus, cut in large pieces and reserve (the head of the octopus can be used as well, but the tentacles cut in large pieces are typical of what is served in restaurants);
In a small saucepan, heat olive oil, garlic, paprika, chili and ½ onion, sliced. Let it cook for around 5 minutes on medium heat;
Boil the potatoes (with skin if possible) in salty water. Into halves, boil it for 8 minutes, into wedges, boil it for only 4 minutes;
Preheat your oven to 190ºC/375ºF;
Into a roasting tray, place octopus pieces along with the drained potatoes, bell pepper stripes, olives and season with sea salt;
Generously drizzle all the cooked olive oil sauce over the roasting tray and brown it in the oven for around 30 minutes;
Before serve, garnish the tray with coriander, coarsely chopped, and drizzle with a tablespoon of vinegar or lemon juice.

CARNE DE PORCO ALENTEJANA

(Pork and Clams with Sweet Red Pepper Paste)

This is one of the true Portuguese classics from the Alentejo province (“Alentejano” or “Alentejana” refers to someone or something from Alentejo). This odd sounding combination of pork with clams recipe finds its origin in the most south provinces of Portugal. The first quality pork meat from Alentejo and the top flavor seafood from Algarve are together in this mouthwatering alentejana pork meat.
This recipe is a simple combination of tender juicy pieces of pork marinated with “massa de pimentão” (a sweet red pepper paste) and cooked with the addition of clams and fresh coriander at the last moments. Although “massa de pimentão” is readily available in Macau, at the supermarkets selling Portuguese products, this paste can be substituted with a tablespoon of paprika, a tablespoon of salt and a tablespoon of olive oil. Please note, if you use “massa de pimentão” don’t use salt. This paste is usually very salty.
I usually serve it with fried potatoes, in cubes, but you can just boil potatoes or simply make a salad. Fell free to create.
About the clams, you must be sure of its freshness. Red Market is a good place to find it. For this time, the supplier was my Compadre Santos, the owner of a famous Portuguese restaurant were you also can try this recipe if you are not in the mood to cook.

YOU WILL NEED (serves 4):
600 gr / 1 lb and 5 ¼ oz of boneless pork loin;
2 tablespoons of “massa de pimentão” or alternative above;
50 ml / 1 ¾ fl oz of extra virgin olive oil;
2 tablespoons of pork lard;
2 bay leaves;
3 garlic cloves, sliced;
200 ml / 7 ¼ fl oz of white wine;
1 fresh chili;
600 g / 1 lb and 5 ¼ oz of small clams, thoroughly washed;
Black olives;
1 tablespoon of chopped pickles (optional).
Fresh coriander, coarsely chopped;
2 tablespoons of freshly squeezed lemon juice;
300 g / 10 ½ oz of potatoes;

METHOD:

The night before, marinate pork loin cubes with “massa de pimentão”, garlic, wine, bay leaves and chili;
Remove the pork cubes from the marinade, pat dry and sauté in a casserole with olive oil, pork lard, bay leaves and chili;
On medium heat, add the marinade and simmer, covered, until the pork is tender – 30 to 40 minutes;
If you see any chance of the pork catching on the bottom, add a little more wine or water if it is to salty;
Add the clams to the casserole. lower the heat and cook covered until they are all open;
Cut the heat and gently stir in a handful of fresh coriander, coarsely chopped, black olives and chopped pickles;
Drizzle in lemon juice;
Serve with boiled or fried potatoes.

BLACK-EYED PEA AND TUNA SALAD

This black-eyed pea and tuna salad, usually served chilled, is a classic Portuguese Summer salad. But if you want to turn it into a Winter salad, just warm it and add some boiled potatoes, browned in a skillet with some bay leaves and olive oil, and serve it over toasted bread slices. So tasty.
The basic ingredients of this recipe are black-eyed pea, tuna, onion, olive oil and vinegar. But I rarely make it the same way twice, and I suggest you don’t, either. You can remove some of the ingredients down mentioned or add different ones of your preference. You can use cucumber, lettuce, celery, courgette, spinach, red cabbage, feta cheese and so many others. Just be creative.

YOU WILL NEED (serves 4):
600 gr / 1 lb and 5 ¼ oz of boiled black-eyed pea (canned);
300 gr / 10 ½ oz of canned tuna;
2 fresh ripe tomatoes, sliced (ore similar amount of cherry tomatoes);
2 bell peppers (one green, one red), roasted;
1 tablespoon of cappers;
1 red onion, diced;
1 garlic clove, sliced;
1 tablespoon of dried oregano;
150 gr / 5 ¼ oz of canned artichokes;
2 or 3 hard-boiled eggs;
150 ml / 5 ¼ fl oz of extra virgin olive oil;
50 ml / 1 ¾ fl oz of red wine vinegar;
Juice of one lemon;
1 tablespoon of balsamic vinegar;
1 teaspoon of Dijon mustard;
Salt and pepper to season;
1 fresh chili, chopped;
Fresh coriander, coarsely chopped;
Black or green olives (optional).

METHOD:
Bell Peppers:

Preheat your oven to 150ºC/300ºF;
Place the whole bell peppers into a roasting tray and roast it around 30 to 45 minutes, turning it around a couple of times;
When roasted, put it in a well covered recipient to cool down and smooth;
Remove seeds and skin very well in a water recipient, drain and set aside;
Salad:
In a large bowl, toss together black-eyed pea, tuna, tomatoes, roasted bell peppers, cappers, onion, garlic, artichokes and oregano;
Add fresh coriander, coarsely chopped, and toss again;
In a small bowl, whisk very well until blended the following ingredients: salt, pepper, chili, Dijon mustard, lemon juice, balsamic vinegar, red wine vinegar and olive oil;
Pour in the dressing and toss to coat the salad;
Cover and chill in the refrigerator for at least one hour;
Before serve, toss the salad again and decorate it with chopped boiled eggs, some olives and add a final splash of extra virgin olive oil or vinegar, according to your taste;

MALVA POEDING - MALVA PUDDING

Malva Poeding is the Afrikaans name for Malva Pudding, a recipe of Dutch origin, transplanted to South Africa where it is now a traditional dessert in every home kitchen or restaurant. According to some suggestions, Malva Pudding name came from the traditional accompaniment of Malvasia wine, a dessert wine from Madeira Island. Others say the name derived from a woman named Malva, who created this recipe back in the mists of time. Anyhow, the name origin is not important compared with the delicious and unforgettable flavor of this dessert.
My friend Kitta, a lovely Afrikaans lady living in Witsand, near Cape Town, South Africa, once spending some holidays in Macau, gave me this recipe to try and it became a instant success in my kitchen. A private success, for a start, to avoid some friends gluttony.
This sweet pudding, made with apricot jam, has a caramelized flavor and a spongy texture. With the sauce incorporated into the Malva Pudding, you hardly need anything else to accompany it, but usually it is served hot with custard or ice cream. I think a Port Wine will match perfectly.

YOU WILL NEED:

CAKE:
1 cup of all-purpose flour;
1 cup of milk;
1 cup of sugar;
1 tablespoon of butter;
1 egg;
1 teaspoon of bicarbonate of soda;
2 tablespoons of apricot jam;
1 teaspoon of lemon juice (or vinegar);
Pinch of salt
Round cake pan with 25 cm / 10 inch diameter.

SAUCE:
½ can of evaporated milk;
½ cup of sugar;
½ cup of hot water;
2 tablespoons of butter;
½ pod of vanilla (or a teaspoon of vanilla essence).

METHOD:

Preheat your oven to 180º C / 350º F;
Cream together the butter and sugar;
Add the beaten egg and jam and beat together;
Add lemon juice and bicarbonate of soda (dissolved with a spoon of milk);
Then, start to add alternately milk and flour until everything is well mixed;
Grease the cake pan with vegetable spray or butter and dust it lightly with flour, tapping out any excess;
Pour the batter into the greased cake pan and bake it in preheated oven to 175ºC / 350ºF during 45 to 60 minutes (you need to adjust to your oven performance. It must be cooked homogeneously);
Meantime, prepare the sauce by cooking together all the ingredients on low heat for around 2 or 3 minutes, stirring all the time;
Remove the cake from the oven and let it cool a bit before removing it from the pan;
Gently, moisten the cake with the sauce and let it cool down;
Serve hot with custard or ice cream.

BLESSED ROSEMARY CODFISH

YOU WILL NEED (to serve 4):
800g / 1lb and 12 ¼ oz of dried codfish;
800g / 1lb and 12 ¼ oz of small peeled potatoes, cut into halves or quarters;
800g / 1lb and 12 ¼ oz of fresh ripe skinless tomatoes, cut into halves and sliced;
400g / 14 ¼ oz of shallots or small red onions peeled, cut into halves;
400g / 14 ¼ oz of red, green and yellow bell peppers, cut into stripes;
10 garlic cloves, sliced;
1 or 2 fresh chilies cut in half;
2 tablespoons of paprika;
3 bay leaves;
3 dl / 10 ½ fl oz extra virgin olive oil;
2 dl / 7 ¼ fl oz of white wine;
1 dl / 3 ½ fl oz of tomato paste;
Sea salt
1 tablespoon of oregano;
2 rosemary branches;
1 handful of fresh coriander coarsely chopped;
3 sprouts of spring onions chopped.

METHOD:

Soak the codfish in cold water during, at least, 24 hours changing the water several times, depending on the thickness of the fish (the more thick the more time it needs to be soaked in water);
Drain the cod fish and cut into serving size pieces;
Boil the potatoes in water for 5 to 7 minutes and drain it;
In a big skillet, mix 2 dl / 7 ¼ fl oz of olive oil, the garlic, the bay leaves, 1 tablespoon of paprika and the chilies. Cook until the garlic is tender but not brown and then sauté in it, by this order:
a) The codfish, for 1 to 2 minutes each side and reserve;
b) The potatoes, for around 5 minutes and reserve;
c) The onions, tomato and bell peppers, for around 5 minutes and reserve;
To the sauce left in the skillet add remaining olive oil and paprika, tomato paste, salt, oregano and rosemary, allowing to cook for 5 minutes in medium heat;
Place all the ingredients in a tray with the bay the leaves and rosemary in between and drizzle the cooked sauce over it.
Cook in preheated oven at 200ºC / 390ºF during 45 minutes to 1 hour, depending on your oven efficiency.
Before serving garnish it with the spring onions and the coriander and drizzle with some olive oil if it looks dry.

Note: This fish dish demands a robust red wine but fell free to choose another kind of beverage in order to enjoy it. Cheers!

BAKED RED PORGY OVER PROVENCAL SOUCE WITHSAFFRON POTATOES

If you like the Mediterranean flavors, you will enjoy very much this marvelous combination of fish and vegetables, seasoned with thyme, fennel seeds and garlic.
You just need to bake your seasoned fish with all mentioned ingredients and lay it down over a bed of Provencal sauce made from fresh tomatoes and roasted red peppers.
Instead of red porgy, you can use different kinds of fish such as sea bream, perch, salmon, trout or even codfish.

YOU WILL NEED (serves 2):
2 fresh and clean red porgy with 400 gr / 14 ¼ oz, each;
Salt to season;
Fresh thyme sprigs;
6 garlic cloves, sliced;
1 tablespoon of fennel seeds;
Extra virgin olive oil;
4 red bell peppers;
500g / 1lb and 1 ½ oz of fresh ripe skinless tomatoes, roughly chopped;
1 tablespoon of cappers;
White wine or vinegar;
400 gr / 14 ¼ oz of baby potatoes;
1 coffespoon of saffron;
1 teaspoon of turmeric;
1 lt / 35 fl oz of vegetable or chicken broth;

METHOD:
Fish:

Make sure the fish is cleaned, discharging entrails from the cavity very well;
Scale the fish, putting a couple of slashes across the flank so they absorb more flavor from the garlic and crushed fennel seeds.
Rub the fish inside and out with salt;
Push fresh thyme sprigs into the fish cavity;
Stuff the fish slashes with the crushed fennel seeds and sliced garlic (1 ½ cloves per fish);
Drizzle extra virgin olive oil over the fish flanks;
Preheat your oven to 190ºC/375ºF and take the fish to the oven on a baking sheet and bake it for around 20 to 30 minutes (or bake it over a barbecue, also on a baking sheet);
Bell peppers:
Preheat your oven to 250ºC/300ºF;
Place the whole bell peppers into a roasting tray and roast it around 30 to 40 minutes (depending on the size), turning it around a couple of times;
When roasted, choke it in a covered recipient to cool down and smooth;
Clean all the seeds and skin, dice and reserve;
Sauce:
In a skillet, heat olive oil with remaining three cloves of garlic, chopped;
Chose four good stalks of thyme, pull the leaves off and add it to the skillet;
Add roasted and cleaned red bell peppers and chopped tomatoes;
Simmer for 5 minutes on medium heat;
Add cappers and drizzle with white wine or vinegar to give this sauce some sharpness;
Bring it to a thick sauce on medium heat;
Potatoes:
Bring the peeled potatoes to a boil in the vegetable or chicken broth;
When boiling, add saffron and turmeric;
Stir and let it boil until soft.

Serve the fish over a good portion of sauce and garnish with saffron potatoes.