JUST A FISH SOUP

Every country with a coastline has its own fish soup recipes, varying according to the fish species available and the vegetables and seasonings more consensual to each place.
Portugal, with almost 1800 km of coastline, has a rich cuisine dedicated to the sea were you may find dozens of different fish soup recipes. Different fish, different vegetables, different seasonings provide different results and so pages and pages would be needed just to mention all those different styles.
The one presented here is just an example of what you can do with fish and vegetables, in a perfect way to “hide” the fish from those who don’t like to eat it so often. You can use your favorite kind of fish and, of course, you can also choose different vegetables, herbs and seasonings to fill up the pot.

YOU WILL NEED (serves 4 to 6):
500 gr / 1 lb and 1 ½ oz of white fish;
50 ml / 1 ¾ fl oz extra virgin olive oil;
1 yellow onion;
3 garlic cloves;
2 stalks of celery;
1 bay leaf;
1 fresh chili (optional);
3 fresh ripe tomatoes, skinned and deseed;
Dash of white wine;
2 big potatoes;
1 carrot;
Fresh herbs (such as parsley, coriander or mint);
Dried herbs (such as pennyroyal or oregano);
Salt and peeper;
150 gr / 5 ¼ oz of small size pipe pasta;
Boiling water.

METHOD:
In a big pot, heat olive oil and add onion, celery, garlic, bay leaf, chili and sauté until clear;
Add tomato and white wine and cook for about 5 minutes over medium heat;
Add potatoes and carrot, peeled and sliced;
Add enough boiling water to cover everything very well and bring it to a boil;
Add fish, previously washed and drained;
Season with salt and peeper;
Make a bunch with fresh and dried herbs of your choice and add it to the pot;
Bring back to the boil, put the lid over the saucepan and turn the heat to low;
When the fish is cooked, remove it from the pot, clean bones and skin, flake it and reserve;
When all vegetables are boiled and soft, cut the heat, remove herbs bunch and discard;
Process the soup in a blender and return it to the pot;
Add more water if it is too thick and bring to a boil;
Add pipe pasta and stir well to avoid catching the bottom of pot;
When you feel the past almost soft add fish in flakes and simmer a little more, until the pasta is cooked.
Drizzle in a few drops of olive oil and serve.
Optionally, you can sprinkle some more fresh or dried herbs after serve.

CELEBRATION SANGRIA

Why Celebration Sangria?
Because my son born a month ago and we are incredibly happy for that;
Because this article celebrates 2 years of Cookingtimes at Macau Daily Times;
Because is summer time and it is time for celebration.
Fair enough, I think!

About Sangria:
A plebeian “cocktail” with centuries of existence, Sangria got its name from the Spanish word “sangre” (blood) by comparing its red wine colour with the fluid running in our veins or the fluid that runs out in the “arena” of a traditional bull fight, very typical of a summer season all over Spain and Portugal as well.
The most consensual origin of this refreshing drink is Andalusia, South of Spain, from were was quickly spreaded all over South of Iberian Peninsula, including Alentejo, in Portugal. Some “experts” mention Pamplona as the correct origin of Sangria, reclaiming the original recipe of this wonder refreshment. Anyhow, its origin is not the most important fact considering you can find nowadays thousands of different recipes all around the world, with lots of adaptations according to the available ingredients or personal preferences.
Respecting 4 basic ingredients (red wine, fruit, sugar and some liquor), you can create your own Sangria, always looking to balance sweet and sour flavours to avoid high levels of acidity or sweetness.
Although some puritans make a fruit, sugar and liquor paste to ferment during one day, only adding the wine after that, I prefer a ready to drink Sangria, mixing all the ingredients at once and leave it to cool in the refrigerator for only one hour, adding ice cubes before serve. Use a good quality red wine because the wine flavour should be the most important one. My usual recipe is not elaborated on purpose to keep the original wine flavour on this perfect summer drink.

YOU WILL NEED (per bottle of wine):
1 bottle of red wine – 750ml;
200 ml / 7 ¼ fl oz of lemon-lime soda (7up, sprite, etc.);
3 oranges;
2 lemons;
1 green apple;
100 gr / 3 ½ oz of muscovado sugar;
50 ml / 1 ¾ fl oz of Port wine;
Dash of Gin;
1 or 2 cinnamon sticks;
2 or 3 fresh mint stalks;
Ice cubes.

METHOD:

Wash fruits very well as you will use it unpeeled.
Cut 1 lemon, 1 orange and apple, all unpeeled, in small triangles. Remove any seeds;
Marinate apple pieces with the juice of the other lemon, to avoid oxidation;
In a small bowl, toss sugar with fruit;
Add Port wine and a dash of Gin to the fruit and sugar and involve;
In a big serving jar combine this fruit mix with wine, lemon-lime soda, juice of 2 oranges, cinnamon sticks and mint stalks. Mix well to dissolve sugar;
Allow the Sangria to cool in the refrigerator for at least 1 hour or until you serve it;
Serve in big glasses with ice cubes, making a decoration with extra fruit if you wish.

Posted by Rua das Mariazinhas*, on 09.08.2010.

*Rádio Macau radiocast , by Helder Fernando and Jorge Vale.

ALMOND, EGGS AND GILA SQUASH MARMELADE CAKE

If we talk about Portuguese conventual sweets it is almost impossible to find a single recipe without eggs or almonds. But if we go down South of Portugal, to Alentejo or Algarve, we must add to eggs and almond another important ingredient: Gila squash marmelade. This very peculiar type of squash got its Portuguese name from Chila-caiota or chilacayote, due to the South-American name, and its name in English is fig-leaf gourd, due to the Latin name cucurbita ficifolia, which means squash with fig leaf.
Gila marmelade filaments, almost like sweet crystal noodles, create an amazing paste when involved with egg yolks and ground almond. Then you just need to add a few more ingredients of your own preference like I did in this recipe. If you really can’t find Gila marmelade (doce de Gila), feel free to replace it by another fruit marmelade of your choice, keeping the other listed ingredients.

YOU WILL NEED:
300 gr / 10 ½ oz of peeled almonds;
300 gr / 10 ½ Gila squash marmelade;
200 gr / 7 ¼ oz of sugar;
2 eggs;
10 egg yolks;
2 tablespoons of all purpose flour;
1 teaspoon of baking powder;
1 teaspoon of ground cinnamon;
Scrapings of 1 orange;
1 pear, peeled;
Butter and flour to grease and dust cake pan;
Icing sugar and ground cinnamon to dust the cake;
Round cake pan with 30 cm / 12 inch diameter.

METHOD:

Soak almonds in boiled water for 5 to 10 minutes. Peal, dry and ground it.
Preheat your oven to 180º C / 350º F;
Grease the cake pan with vegetable spray or butter and dust it lightly with flour, tapping out any excess;
Beat together in a bowl eggs, egg yolks, sugar, grounded almond and Gila squash marmalade;
Add flour, baking powder, ground cinnamon, orange scrapings and beat again;
Pour the batter into the prepared cake pan;
Peal and deseed pear and slice it;
Place pear slices over the cake batter very gently;
Bake it immediately in preheated oven to 180ºC / 350ºF during 45 minutes – until is baked but not too dry;
Remove from oven and let it cool a bit before removing from the pan;
Dust with icing sugar and ground cinnamon and serve.

MACKEREL FILLET WITH LEMONGRASS TOMATO SAUCE AND MANGO GAZPACHO

Cookingtimes first purpose is to share with non Portuguese, non Latin people the flavours of Portuguese and Mediterranean cuisine, showing how to use and abuse of ingredients such as olive oil, garlic, onion, tomato, fresh and traditional herbs and so many other healthy products.
Nevertheless, a combination of typical Mediterranean ingredients with some Asian flavours is something very comprehensible for someone who came from Europe and lives in Asia for many years. This is just one example of what you can do with those mixed emotions.

YOU WILL NEED (serves 4):
MACKEREL FILLET AND SAUCE
4 mackerel fillet, each one with 150 gr / 5 ¼ oz;
Salt;
Pepper;
Lemon juice;
Extra virgin olive oil;
2 garlic cloves, chopped;
400g / 14 ¼ oz of fresh ripe skinless tomatoes, chopped;
4 fresh lemongrass stalks;
MANGO GAZPACHO
200 gr / 7 ¼ oz of mango, unripe to medium ripe, peeled, seeded;
100 gr / 3 ½ oz of cucumber, skinless, seedless;
50 gr / 1 ¾ oz of onion;
1 tablespoon of extra virgin olive oil;
2 tablespoons of wine vinegar;
1 teaspoon of salt;
1 teaspoon of dried oregano;
2 ice cubes.

METHOD:
MACKEREL FILLET:

Defrost fish fillets, making sure the defrosted water is drained and doesn’t get in touch with it. Wash, dry and season with salt, pepper, lemon juice and reserve;
Preheat your oven to 170ºC/338ºF;
Drizzle extra virgin olive oil over the fish fillets;
Place the fish fillets on a baking sheet and bake it in the oven for around 20 minutes (or bake it over a barbecue, also on a baking sheet – no direct fire);

LEMONGRASS TOMATO SAUCE:

In a skillet heat olive oil, chopped garlic cloves and salt;
Chose 4 good lemongrass stalks, remove the hard outer layers, cut it in 3 to 4 pieces each and add it to the skillet;
Add chopped tomatoes and simmer for 15 to 20 minutes on medium heat, bringing it to a thick sauce;
Remove the lemongrass stalks and discard;
Keep the sauce warm.

MANGO GAZPACHO:

This gazpacho should be served immediately, so the ingredients must be cold;
Chose mango unripe to medium ripe;
Dice seedless mango, seedless cucumber and onion;
In a blender, process all the ingredients (mango, cucumber, onion, olive oil, vinegar, salt, dried oregano and ice cubes) until you get a smooth puree;
You can garnish your gazpacho with diced cucumber, reserved previously, a sprinkle of dried oregano and a drizzle of olive oil;

SEA SCALLOPS OVER SUN DRIED TOMATO BREAD WITH PESTO

These shellfish must be one of the sweetest, creamiest, richest things that come from the sea. By opening and closing its two shells so repeatedly to create propulsion for swimming, this mollusk develops a large size muscle that becomes the part of the scallop commonly eaten. The meat of a scallop is round in shape and has a mildly sweet, delicate taste and creamy texture. But you should try sea scallops with its roe attached. The roe has a different taste and texture than the scallop proper, much less sweet, even verging on savory, creating a wonderful juxtaposition of flavors and textures.
I decided to try this sauté scallops over a slice of sun dried tomato bread, all seasoned with home made pesto sauce. Of course you can try different combinations, using your imagination. You can save time, buying bread and pesto sauce, only cooking the scallops, but it isn’t, by far, the same thing!

YOU WILL NEED (serves 4):
SEA SCALLOPS
8 good quality and size sea scallops with its roe;
Salt and pepper to season;
Juice of 1 lemon;
Butter;
A dash of White wine or Champagne;
BREAD
250 ml / 9 fl oz of warm water;
1 teaspoon of salt.
454 gr / 1 lb of bread flour (wheat flour);
85 gr / 3 oz of whole wheat flour;
2 or 3 sun dried tomatoes, chopped;
1 teaspoon of active dry yeast;
PESTO
½ clove of garlic, chopped;
Salt and freshly ground black pepper;
3 good handfuls of fresh basil leaves, chopped;
A handful of pine nuts, very lightly toasted;
A good handful of freshly grated Parmesan cheese;
Extra virgin olive oil;
A squeeze of lemon juice.

METHOD:
SEA SCALLOPS

Season sea scallops with salt, pepper, lemon juice and reserve;
In a skillet, heat one or two tablespoons of butter with salt and sauté scallops for 2 minutes each side;
Add a dash of white wine or champagne and sauté to dry for 2 minutes more. Reserve in a warm place;

BREAD

Pile the flour onto a clean surface and make a well in the centre. Pour half the water into the well, then add yeast and salt and stir with a fork;
Slowly, bring the flour into the centre until you get a mix with a good consistency;
Add remaining water and continue to mix until it's well incorporated but without making the mix very sticky (adjust water quantity according to your flour mix);
Add choped sun dried tomatoes, flour your hands and push the dough together with all the remaining flour around the surface. Push, fold and roll the dough around, over and over, for at least 5 minutes until you have an elastic dough;
Very gently, place your bread dough onto a flour-dusted baking tray and let it leaven in a warm place for one hour, until it has about doubled in size. You shouldn’t touch the bread dough anymore before baking it;
Bake the bread in 3 heat steps: Into a preheated oven to 250ºC / 482ºF bake your bread during 15 minutes, without opening the oven door. Reduce the oven heat to 220ºC / 428ºF and bake it for 10 minutes more. Reduce the oven heat to 200ºC / 392ºF and bake it for 10 minutes more. Note: when the dusted flour around the bread became dark brown your bread is baked.
PESTO
In a food processor, mix garlic with pine nuts, a pinch of salt and pepper;
Add basil leaves to the food processor and mix for a few seconds;
Turn out into a bowl, add half the Parmesan and stir gently;
Add olive oil (you need just enough to bind the sauce and get it to an oozy consistency);
Season to taste and add the remaining cheese;
Pour in some more olive oil until you reach your ideal taste and consistency;
Add a squeeze of lemon juice and mix again.
SERVING
Warm up the scallops;
Place two scallops over a rectangular slice of bread, very lightly toasted,;
Place a spoon of pesto over the scallops or aside, making a creative decoration.

RED WINE POACHED PEARS

Although considered a winter dessert, this recipe is a very good option for a summer meal since you leave your Red Wine Poached Pears to rest in the refrigerator for at least an hour, which will transform it in a very refreshing dessert.
The most common Portuguese name for this dessert is “drunken pears” due to the obvious absorption of the red wine colour and flavour.
Right before you serve it, spoon the sauce over the standing pears and you will see that thicker red wine “syrup” rolling down in big drops, stimulating your appetite for it.
Chose a good size and quality pears, ripe but firm, and peal it carefully, leaving it whole.
You can serve these pears with ice cream or “crème fraîche” making a decoration according to your inspiration.

YOU WILL NEED (Serves 4):
4 good size pears
500 ml / 17 ½ fl oz of red wine;
150 gr / 5 ¼ oz of sugar;
1 or 2 cinnamon sticks;
1 dried clove bud (optional);
1 lemon, juice and skin;
50 ml / 1 ¾ fl oz of Port wine.

METHOD:

Peal the pears very gently and make a base by cutting a thin slice at the bottom;
Marinate it in lemon juice to avoid oxidation;
In a small and deep saucepan combine wine, sugar, cinnamon stick, dried clove bud and lemon skin;
Bring to a boil and reduce the heat to low;
Place the pears upright into the saucepan and poach it for 20 to 30 minutes, depending on the size and ripeness (if the liquor is not enough to cover the pears upright, turn it very gently a few times to obtain a homogenous poaching point;
Remove the pears very gently from the saucepan and place it upright on the serving plate. Leave it to rest in the refrigerator;
Add Port wine to the poaching liquor and reduce it until thickened, to form a sauce;
Allow the sauce to cool in the refrigerator for at least 30 minutes or until you serve;
Spoon the sauce over the pears right before you serve it.

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;

JAQUINZINHOS WITH TOMATO RICE

“Jaquinzinhos” is the Portuguese nickname for deep fried small horse mackerel, a very popular fish, once very cheap, nowadays quite expensive. “Petingas”, a cute name for the small sardines, are also commonly served in this traditional deep fried style. Although both “Jaquinzinhos” and “Petingas” are available in Macau, imported from Portugal, frozen, in 500gr bags, of course you can use any kind of small fish of your preference or simply use home made fish fingers, more suitable for your kids.
One thing in common: this kind of deep fried fish recipe is usually served with tomato rice or beans rice. I chose my favorite tomato rice, to serve damp with some fresh coriander and a few drops of lemon juice.

YOU WILL NEED (serves 4):
800 gr / 1 lb and 12 ¼ oz of frozen Jaquinzinhos (small horse mackerel);
400 ml / 14 ¼ fl oz of vegetable oil;
All purpose flour, to powder the fish;
100 ml / 3 ½ fl oz of extra virgin olive oil;
1 big yellow onion, diced;
3 garlic cloves, sliced;
1 bay leaf;
1 fresh chili;
500 gr / 1 lb and 1 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality caned tomato);
1 tablespoon of tomato paste;
1 teaspoon of paprika;
1 teaspoon of oregano;
150 ml / 5 ¼ fl oz of white wine;
Salt;
Red and green bell pepper stripes;
300 gr / 10 ½ oz of long grain rice;
Water;
1 handful of fresh coriander coarsely chopped;
Drops of lemon juice, freshly squeezed.

METHOD:

Defrost fish, making sure the defrosted water is drained and doesn’t get in touch with the fish. Clean the cavities, discharging entrails. Wash, dry and season it with salt and reserve;
Powder the fish very well with all purpose flour;
In a deep saucepan, heat vegetable oil and deep fry the fish until golden brown. Reserve the fish in a warm place until you cook the rice;
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, chili, paprika, tomato, tomato paste, a few bell pepper stripes, white wine and oregano. Let it cook for around 15 minutes in medium to low heat;
Add boiling water, and bring it to a boil;
Season with 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 heat right before the rice is soft (should still be quite damp);
Add fresh coriander and stir gently;
Garnish it with a few bell pepper stripes and sprinkle with a few drops of lemon juice;
Serve fish and rice together with a green salad.

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.

CHILI CHOCOLATE FONDANT

In both the Mayan and Aztec cultures, cocoa was the basis for a thick, cold, unsweetened drink called “xocoatl”, believed to be a health elixir. Since sugar was unknown to the Aztecs, different spices were used to add flavor, even hot chili peppers. So we can’t say this is a new recipe at all.
Not as a drink but as a fondant or “lava cake”, you can try to do something special and exotic to your dessert. It’s very funny when you keep secret of this chili hint and your family or gests start to notice something new among this small chocolate cake.
Of course you can always reduce the amount of chili if it’s too hot for you.
It’s a very easy recipe to prepare and the only important point is not to over bake the fondants, as the basic idea is to get a outer part cooked and a inner part quite liquid, remembering lava flowing from a volcano when you cut the cake. So, study your oven and if you over bake it at the first and second times, don’t give up, you will get it perfect next time. If you don’t bake it enough, just imagine you are eating a good chocolate mousse. But never, never throw it away because this is a health elixir, as you will notice!

YOU WILL NEED (Serves 4):
200 gr / 7 ¼ oz of good quality dark chocolate;
120 gr / 4 ¼ oz of butter, plus extra to grease, at room temperature;
15 gr / ½ oz of sugar;
4 eggs;
40 gr / 1 ½ oz of all purpose flour, sifted;
1 teaspoon of chili powder;
Cocoa powder, to dust;
Icing sugar, to dust;
4 ceramic ramekins with 7,5 cm / 3 inch diameter.

METHOD:

Preheat your oven to 200º C / 392º F;
Slowly melt chocolate and butter using a double boiler method (a small bowl over a pan of simmering water);
Remove from the heat and whisk very well;
Leave to cool for 10 to 15 minutes;
Incorporate the eggs, one by one, whisking the mixture very well;
Add sugar, flour and chili and incorporate very well;
Grease the ceramic ramekins with butter and dust with cocoa powder, tapping out any excess;
Divide the chocolate mixture between the ramekins and bake for around 12 minutes in preheated oven to 200ºC / 392ºF – remember, the outer part should be cooked and the inner part still liquid;
Remove from oven and let it cool a bit before removing from the ramekins;
Turn very gently the chili chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve;
A perfect mach for this dessert will be a vanilla, lemon, orange or passion fruit ice cream or sorbet.

BAGNA CAODA OVER ROASTED BELL PEPPERS

Piedmont region gives you probably the richest food and some of the best wines you can find in whole Italy and consequently in all Mediterranean gastronomy. The flavors of Piedmont reach its peak in autumn, when the harvest is in the wooden slopes from the Alps to the Apennines supplying white truffles, mushrooms, game or veal, whose aromas and flavors enhance pastas and risottos, meats and cheeses, calling for full bodied red wines from this region, such as the famous Barolo, Barbaresco or Barbera.
Here you can find an exquisite cuisine. Vitello Tonatto (veal with tuna sauce) in one example of Piedmont’s cuisine, combining meat and fish as the landscape combines mountains and sea.
Another example of this region’s traditional food is this Bagna Caoda sauce, from the Piedmont dialect “hot sauce”, made from garlic, salty anchovy fillets, milk, olive oil and butter. This dish, treated similarly to fondue, it is set in a ceramic pot, over a warmer, were raw or boiled vegetables and bread are dipped into it. Bagna Caoda was introduced to me by Fabrizio Croce, a men of Piedmont region. This “antipasto” version combines roasted bell peppers with Bagna Caoda sauce, making a perfect option for a starter, like you can see here.

YOU WILL NEED (serves 4):
5 bell peppers (red and yellow);
1 head of garlic;
5 salty anchovy fillets, drained;
200 ml / 7 ¼ fl oz of milk;
100 ml / 3 ½ fl oz of extra virgin olive oil;
2 tablespoons of butter;

METHOD:
BELL PEPPERS

Preheat your oven to 200ºC/392.ºF;
Place the whole bell peppers into a roasting tray and roast it around 45 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 very well, dry and reserve.

BAGNA CAODA

In a ceramic pot (if possible), boil over low heat the peeled garlic cloves covered with milk during 30 minutes;
Add anchovy fillets in small pieces, previously soaked in water with vinegar or lemon and drained;
Boil for more 30 minutes, over low heat;
Add olive oil and butter and cut the heat 5 minutes later;

PLATING

Cut bell peppers in large stripes and place it in a large plate;
Place spoons of Bagna Caoda sauce (hot or cold) into the bell pepper stripes and serve immediately.

Bon pro fasa (Enjoy it)

DUCK RICE
(ARROZ DE PATO)

One more evidence of the immensity of rice recipes available in Portuguese cuisine is this Duck Rice, a traditional recipe cooked all over the country. The duck boils for more then one hour in a broth with some vegetables, spices and chorizo and after the boil the meat is removed, cleaned and shredded. The duck stock is used to cook the rice, which comes out very tasty from the duck flavour. It’s then layered, normally in a glazed ceramic or glass deep baking tray, garnished with egg wash and chorizo slices on top and finished in the oven. It’s a good solution to serve at a party or at a big dinner because you can prepare it previously and just do the final step in the oven when your guests are about to arrive. The peculiar duck flavour melted with rice, covered with a top crispy rice layer, gives to this recipe a very good look to be at your table.


YOU WILL NEED (serves 4 to 6):
1 whole duck (around 1,5 kg / 3 ld and 5 oz);
500 gr / 1 lb and 1 ½ oz of rice;
1 and ½ yellow onion;
3 garlic cloves;
1 small carrot;
1 medium size chorizo of good quality;
2 bay leaves;
1 teaspoon of black whole peppercorns;
2 cloves
6 sprigs of fresh parsley;
Salt;
Water;
100 ml / 3 ½ fl oz extra virgin olive oil;
150 ml / 5 ¼ fl oz of white wine;
2 egg yolks, beaten with a tablespoon of water;

METHOD:
Wash the duck, pat dry and cut in halves or quarters;
Peal carrot, 1 onion and 2 garlic cloves and leave it whole. Insert the cloves in the onion by pressing them in;
In a large pot over high heat, place the duck and add salt, chorizo cut in half, onion with cloves, 2 garlic cloves, bay leaves, black peppercorns and parsley sprigs. Cover with water and bring to a boil. Reduce the heat and simmer, cover with a lid, for 1 ½ hour, until the duck is very tender, almost falling of the bones;
Remove the duck from the broth and let it cool. Discard skin and all bones and shred the meat in small pieces;
Chop half chorizo in slices and the other half in small pieces;
Sieve the duck broth and boil the rice in it. Don’t over boil the rice;
When the rice is cooked, drain and reserve;
In a saucepan, heat olive oil and add the remaining half onion and garlic clove, chopped, and clear for a few minutes;
Add white wine and let it cook for further 5 minutes in medium to low heat;
Add duck meat and half chorizo, chopped in small pieces. Check the seasonings;
Involve everything very well and simmer for further 5 minutes. Cut the heat;
Pre-heat your oven to 200 Cº / 392 Fº with the rack in the centre;
In a glazed deep oven proof serving dish (ceramic or glass), layer alternately rice and duck, trying to make 5 layers, starting and finishing with rice;
Spread the egg wash over the top rice layer;
Decorate with slices of chorizo;
Bake in the oven for 10 to 15 minutes, until the top layer of the rice is lightly golden and the chorizo is crispy;
Serve with green leaves salad.

CHOCOS À ALGARVIA
(Baby Cuttlefish with Olive Oil and Garlic)

Algarve is probably the most well known Portuguese word. Situated on the extreme South of Portugal, this province is the most popular tourist destination in my country. A vast coastline, lapped by the endless waters of the Atlantic Ocean, but quite near Mediterranean Sea, and a landscape of rolling hills and valleys gives to Algarve a very interesting cuisine with an impressive variety of dishes using fish and shellfish in fusion with meat and poultry. “Carne de Porco Alentejana” is a explicit example of this fusion between sea food and meat, made of fresh salty clams and pork meat cubes. About sweets, thanks to the past Moorish influence, Algarve is the paradise. “Toucinho do Céu” (heaven’s bacon), “Barriga de Freira” (nun’s belly), “Queijo de Figo” (figs, ground almonds and chocolate) or “Dom Rodrigos” (egg and almond sweets) are just a few examples. However, that is for another time. Today we suggest this simple but much flavored way of cooking cuttlefish, very traditional in Algarve.
Hope you like it.


YOU WILL NEED (serves 4):
1,5 kg / 3 lb and 5 oz of baby cuttlefish;
Salt and pepper to season;
Extra virgin olive oil;
8 garlic cloves, sliced;
½ onion, diced;
2 bay leaves;
1 tablespoon of paprika;
1 fresh chili;
White wine;
Dried oregano;
Fresh coriander;
Juice of 1 lemon;
400 gr / 14 ¼ oz of baby potatoes;


METHOD:
Discharge cuttlefish mouth and eyes, wash, drain and season it with sea salt;
Boil baby potatoes in salty water for only 10 to 15 minutes (not too soft);
In a big skillet, heat 2 dl / 7 ¼ fl oz of extra virgin olive oil, garlic, salt, bay leaves, paprika and chili. Cook it until the garlic is tender but not brown;
In this olive oil sauce, sauté the baby potatoes, cut in halves, for around 5 minutes and reserve;
To the sauce left in the skillet add some more olive oil, onion, salt, oregano and white wine and let it heat;
Add cuttlefish to the sauce and put the lid on, allowing to cook for 12 minutes over medium heat, shaking the skillet a few times;
Remove the lid from the skillet and let it dry a bit more during 10 minutes;
If you feel it’s to dry, add some more wine and let it cook a few minutes;
Place the potatoes around the cuttlefish;
Before serving garnish it with a handful of fresh coriander, coarsely chopped, and drizzle in with lemon juice;
Serve with a green salad and enjoy it with a glass of white Pêra-Manca wine.

STUFFED SQUID
OVER TOMATO SAUCE

This is another pragmatic example of the immensity of recipes you can prepare with my favorite four ingredients: olive oil, onion, garlic and tomato.
Once more from the Mediterranean diet, stuffed squid is a common recipe to Portuguese, Spanish, Italian or Greek cuisines, very easy to find if you travel around these countries.
My mother-in-law gave this recipe to my wife and now I have the pleasure to taste this amazing combination of flavors from time to time. Actually, about stuffed squid is always my wife who cooks it, only with a small help from me. I can’t do it better and besides, food tastes better when someone cooks for you…

YOU WILL NEED (serves 4):
1,2 kg / 2 lb and 10 ¼ oz of medium size squid;
200 ml / 7 ¼ fl oz extra virgin olive oil;
2 medium yellow onions, diced;
4 garlic cloves, sliced;
2 bay leaves;
600 gr / 1 lb and 5 ¼ oz of fresh ripe skinless tomatoes, diced;
2 tablespoons of tomato paste;
2 teaspoons of paprika;
1 teaspoon of oregano;
200 ml / 7 ¼ fl oz of white wine;
200 gr / 7 ¼ oz of skinless chorizo, chopped;
Sea salt
1 handful of fresh parsley, coarsely chopped;

METHOD:

Wash squid carefully, removing tentacles and guts. Don’t remove the wings. Pat dry and reserve;
Chop squid tentacles plus one or two tubes if you think tentacles are not enough for the stuffing;
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, paprika, tomato, tomato paste, white wine and oregano (use only half of the mentioned ingredient portions. The other half is for the sauce). Let it cook for around 15 minutes on medium to low heat;
Add squid tentacles and chopped chorizo. Leave it to cook for 10 minutes more, to thicken this stuffing;
Season with sea salt;
Add chopped parsley, saving a little to the sauce, if you like. Stir gently and cut the heat;
With the help of a spoon, stuff squid tubes very well and close it with some toothpicks;
In another saucepan, heat olive oil and add, by this order, the remaining onion, garlic, bay leaves, paprika, tomato, tomato paste, white wine and oregano (you can add to this sauce some chili or pepper if you like). Let it cook for around 5 minutes on medium to low heat;
Place the stuffed squid tubes over this sauce allowing it to absorb the flavors. Cover with a lid;
Turn the heat very low and let it cook for around 30 minutes, shaking the saucepan gently a couple of times, to avoid catching on the bottom.
Check the seasoning, adding a pinch more of salt if necessary;
Add some more chopped parsley if you like;
Serve with baby potatoes boiled in water with salt and peeled after that.

MONKFISH TAIL RICE

I regret not having this very ugly fish more times at my table. Ugly but enormously tasty. Its meat, tender and juicy, gives an unforgettable sea flavor and a marvelous texture to any recipe you prepare with it. Maybe the worst about monkfish (or a sea monster, as many people call it) is how to find it available in markets or supermarkets. Here in Macau, I hardly can find it in frozen cubes, imported form Portugal (green plastic bags with 500 gr). If you can buy it anywhere else, please let me know.
This fish and rice stew is very simple to do. Since you have some monkfish, you just need to add the usual Mediterranean flavors and let it cook together with some rice grains. Some people like to add prawns to this recipe but in my opinion, it hides the monkfish flavor, changing the tone of the dish.
This is a damp rice dish so please serve it like that and not like a risotto. Actually, I use long grain rice instead of Arborio or any other kind of short grain rice. My favorite traditional herbs for the final touch of this recipe are pennyroyal and coriander. However, you can use many other herbs of your preference.

YOU WILL NEED (serves 3):
500 gr / 1 lb and 1 ½ oz of monkfish tail;
150 ml / 5 ¼ fl oz extra virgin olive oil;
1 big yellow onion, diced;
3 garlic cloves, sliced;
1 bay leaf;
1 fresh chili;
500 gr / 1 lb and 1 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality caned tomato);
1 tablespoon of tomato paste;
1 teaspoon of paprika;
1 teaspoon of oregano;
150 ml / 5 ¼ fl oz of white wine;
Sea salt
Red and green bell pepper stripes;
300 gr / 10 ½ oz of long grain rice;
1 handful of fresh coriander coarsely chopped;
Fresh or dried pennyroyal (mentha pulegium);
Water.

METHOD:

In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, chili, paprika, tomato, tomato paste, a few bell pepper stripes, white wine and oregano. Let it cook for around 15 minutes in medium to low heat;
Add monkfish tails, washed, drained and cut in pieces, and it to cook for 5 minutes more;
Add boiling 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 (should still quite damp);
Add some fresh herbs like coriander and pennyroyal and stir gently;
Garnish it with bell pepper stripes;
Put the lid on and let it simmer for 1 or 2 minutes before serving. The rice should still damp.

ASPARAGUS BREAD ROLL WITH BLACK PORK TENDERLOIN MEDALLIONS

If you never heard about the Iberian pork meat, I think its time to try it. Iberian pork, from Southwest Iberian Peninsula, is a black pork breed with high quality meat, very tender and juicy. The animals’ daily strolls provide a holm-oak acorn diet, which give to the meat a unique flavor.
About this recipe, you just have to pan-fry some pieces of black pork meat, seasoned as mentioned, and combine it with an asparagus bread roll, a very good idea to save some bread leftovers from the waste.
About the meat, you can use tenderloin, loin, ribs or other piece of your preference. About “massa de pimentão”, don’t use too much salt because this paste is usually very salty. If you can’t find it in Macau supermarkets selling Portuguese products, as an alternative, simply use a tablespoon of paprika, a tablespoon of salt and a tablespoon of olive oil. Try to use thin asparagus, more tender than the thick ones.

YOU WILL NEED (serves 4):
600 gr / 1 lb and 5 ¼ oz of black pork tenderloin;
2 tablespoons of “massa de pimentão” or alternative (see introduction);
50 ml / 1 ¾ fl oz of extra virgin olive oil;
2 tablespoons of pork lard;
2 bay leaves;
4 garlic cloves, sliced;
200 ml / 7 ¼ fl oz of white wine;
1 fresh chili;
300 g / 10 ½ oz of fresh asparagus;
300 g / 10 ½ oz of bread (use leftovers if you have);
2 tablespoons of freshly squeezed lemon juice;
1 tablespoon of chopped pickles (optional);
Black olives (optional).

METHOD:

The night before, marinate pork tenderloin medallions with “massa de pimentão”, garlic, wine, bay leaves and chili;
Remove the pork medallions from the marinade and seal it in a casserole with olive oil, pork lard, bay leaves and chili;
On medium heat, add the marinade and simmer until the pork absorbs this marinade (around 15 minutes);
When the meat is getting dry, add white wine, dash by dash, and sauté a few more minutes to concentrate the flavor and evaporate the alcohol. Don’t let it dry too much because you need some sauce;
Cut the heat and drizzle in lemon juice;
Cut asparagus in small slices and boil it in water with salt for a few minutes. Don’t allow a hard boil;
Drain, saving the asparagus boiling water. Place asparagus in iced water to stop cooking process;
In a bowl, smash the bread soaked with some asparagus water, until you obtain a paste. Season with salt;
In another skillet with around 25 to 30 cm / 10 to 12 inches of diameter, heat some spoons of the meat sauce;
Over medium heat, drop the bread paste, involve with the sauce and start to shake it until you obtain a roll. If your skills for this are so high, don’t worry at all. Leave bread paste to cool a little and shape it with your hands;
When you roll it, you can add some more meat sauce (if you still have) or olive oil and crisp a little;
Place the bread roll in the center of your serving plate and place around the black pork medallions;
Drizzle in some lemon juice over the meat;
Sprinkle with some chopped pickles if you like;Make a decoration with black olives and orange or lemon slices.

FRESH COD SAUTÉ WITH POTATO SALAD AND SPINACH SAUCE

YOU WILL NEED (serves 4)
COD FILETS:
600 gr / 1 lb and 5 ¼ oz of fresh cod filet (or similar fish);
Sea salt;
Rose pepper freshly grounded;
2 lemons;
50 gr / 1 ¾ oz of butter;
50 ml / 1 ¾ fl oz extra virgin olive oil;

POTATO SALAD:
500 gr / 1 lb and 1 ½ oz of baby potatoes;
1 small cucumber, peeled and deseeded;
1 garlic clove, diced;
½ onion, diced;
Extra virgin olive oil;
Vinegar;
1 teaspoon of dried oregano;
Salt;
Pepper.

SPINACH SAUCE:
300 gr / 10 ½ oz of fresh spinach leaves;
1 garlic clove, diced;
Drizzle of olive oil;
Salt;
Grated nutmeg;
1 ½ tablespoons of all-purpose flour;
100 ml / 3 ½ fl oz of milk.

METHOD:
MARINATION:

Cut fresh cod filets into 4 serving pieces and season it with salt, freshly grounded rose pepper and freshly squeezed juice of 2 lemons;
Leave it to marinate for, at least, 2 hours;

COOKING:
COD FILETS:

In a skillet, on medium heat, heat olive oil and butter and sauté cod filets, equally, until browned, turning it over very gently with a spatula (around 10 minutes cooking time per inch of thickness);

Reserve cod filets in a warm place;

POTATO SALAD:
Boil potatoes with skin in salty water;
Drain potatoes and let it cool in the refrigerator;
Peel potatoes and laminate it;
Slice cucumber very thinly and add to the potatoes;
Add garlic clove and onion thinly sliced;
Season this salad with olive oil, vinegar, oregano, salt and pepper. involve very gently;

SPINACH SAUCE:
In a skillet heat olive oil and sauté garlic until clear;
Add spinach leaves, washed and drained;
Season with salt and grated nutmeg. Stir and let it smooth;
Wisk flour and milk very well and incorporate in the spinach;
Process in a blender to obtain a smooth texture sauce.

SERVING:

To serve individually, place a circular amount of potato salad in the center of the plate, place a cod filet over the salad and make a decoration with spinach sauce.

BACALHAU À BRAZ
(CODFISH WITH EGGS AND FRIES)

Bacalhau à Braz is another typical Portuguese codfish recipe, made from codfish flakes, onion and garlic, thin strips of fried potatoes, all bounded by eggs. Bairro Alto, in Lisbon, is probably the original place of this recipe were a taverner had the brilliant idea of mixing all those ingredients. Nowadays you can find this recipe all over the country as well as in Portuguese and Macanese restaurants here in Macau.
This time I used good size codfish flakes and not so thin fries so that you can notice very well the ingredients. Then, I involved the eggs very gently to avoid shredding everything. You want a real Bacalhau à Braz, not a “codfish paste”.

YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of salt codfish;
200 ml / 7 ¼ fl oz of olive oil
2 medium size yellow onions, sliced;
3 garlic cloves;
1 bay leaf;
1 teaspoon of paprika;
Dash of white wine;
600 gr / 1 lb and 5 ¼ oz of potatoes, peeled and cut into thin strips;
6 to 8 eggs;
Salt;
Freshly ground pepper;
3 tablespoons of fresh flat leave parsley, chopped;
Black olives to garnish.

METHOD:

Rinse the codfish very well and leave it in cold water for at least 12 hours, if a thin cut, or 24 hours, if thick, changing the water several times to reduce the saltiness of the fish;
After soaking, drain and boil the codfish for 10 to 15 minutes (just to flake it easily). Drain and cool;

Discard skin and bones and flake it roughly (I like to get good size flakes);
In vegetable oil, deep fry potatoes until crisp and golden, drain over paper towels and reserve;
In a saucepan, heat olive oil, onion, garlic, bay leaf and paprika and sauté for 5 minutes;
Drizzle with a dash of white wine and sauté a few more minutes to concentrate the flavor and evaporate the alcohol;
Remove bay leaf;
Over low heat, add codfish flakes and stir gently to avoid shredding it;
Add fried potatoes and stir again gently;
Whisk the eggs with salt and pepper and half of the chopped parsley;
Over very low heat, add the eggs to the saucepan and cook until done, stirring gently (about 3 minutes only if you don’t like the eggs to dry);
Serve on a platter garnished with the remaining parsley and black olives.

ATUM DE CEBOLADA
Fresh Tuna Steak with Onions and Tomatoes

Warm summer evenings, a cool glass of Vinho Verde in your hand and a gentle sea breeze mixed with the odors of freshly caught fish being grilled is what made of Algarve an unforgettable experience that brings visitors back, time after time.

Algarve has a very, very long list of traditional fish and seafood recipes, were you can find many different ways to cook tuna fish. It can be grilled, baked, boiled, served in soups or stews. My favorite way is this “cebolada” style, a fresh tuna stake or loin with onions and tomatoes, dressed along with the usual suspect ingredients of the Mediterranean cuisine.

YOU WILL NEED (serves 4):
800 gr / 1lb and 12 ¼ oz of fresh tuna stakes;
150 ml / 5 ¼ fl oz of extra virgin olive oil;
3 medium size yellow onions, sliced;
3 garlic cloves, sliced;
2 bay leaves;
1 fresh chili, sliced;
1 tablespoon of paprika;
4 medium size fresh ripe skinless tomatoes, roughly diced;
4 tablespoons of tomato paste;
Drizzle of white wine (optional);
1 teaspoon of oregano (optional);
1 handful of fresh parsley, coarsely chopped;
Salt and pepper.

METHOD:

The basic idea of this recipe is to layer all the ingredients in a saucepan before you turn on the heat. When you finish the last layer, cover with a lid and let it simmer until the ingredients are tender and the fluids are well incorporated, melted and fragrant. You just need to follow the layers order and let it cook over low heat, without stirring.
Try to use a large saucepan to split all the ingredients in tree single layers (vegetables, tuna, vegetables). If your saucepan is not so large, you just have to make more layers;
For the first layer, use onion, garlic, bay leaves, tomato, tomato paste, salt and pepper.
For the second layer, use tuna steaks previously seasoned with salt and pepper;
For the third layer, repeat the first one and so on.
When you finish all the layers, season the top with salt, pepper, chili, paprika, remaining tomato paste, olive oil, white wine, oregano and parsley (save a third for the final garnishing).
Over low heat, put the lid on the saucepan and let it simmer for around one hour. Adapt cooking time according to the saucepan size or heat intensity;
To ensure the stew is not catching on the bottom, shake the saucepan, don’t stir it;
When cooked, garnish with the remaining parsley and serve with baby potatoes, boiled with skin.

STEW OF SWEET GREEN PEAS, CHORIZO AND POACHED EGGS

There is not too much to say about this kind of heartwarming winter recipes.
This is another easy classic Portuguese recipe that I love to cook and eat until the food’s gone completely. I love this kind of stews, with poached eggs floating among the chorizo slices, saying hello to the coarsely chopped fresh herbs. You see what I mean.
This one is only for two… So, make a surprise to your sweetheart and I promise she/he will not be disappointed.

YOU WILL NEED (serves 2):
50 ml / 1 ¾ fl oz of extra virgin olive oil;
100 gr / 3 ½ oz of cured chorizo, sliced;
1 bay leaf;
1 tablespoon of paprika;
1 fresh chili (optional);
Salt;
1 onion, diced;
2 garlic cloves, sliced;
1 fresh ripe skinless tomato, diced (or 1 tablespoons of tomato paste);
50 ml / 1 ¾ fl oz of white wine;
400g / 14 ¼ oz of frozen green peas (around 1 small bag);
Boiling water;
2 large eggs of good quality;
Fresh coriander, coarsely chopped;
Fresh mint, coarsely chopped (optional);
Lemon juice;
Bread leftovers (optional).

METHOD:

Wash green peas, drain and reserve;
In a saucepan or a small pot, heat olive oil and sauté chorizo slices until light brown. Remove half of it from the saucepan and reserve it for the final garnish;
On medium heat, add onion and garlic and sauté until soft;
Add bay leaf, paprika, chili, salt and sauté 2 or 3 minutes more;
Add white wine and tomato or tomato paste and stir to avoid caching on the bottom. Let it cook for 5 minutes more on medium to low heat;
Add green peas, stir well and put the lid on the saucepan. Let it cook on low heat for 5 minutes without adding water, allowing the peas to absorb the previous ingredient flavors;
Add boiling water enough to cover very well all the stew and bring it to a boil. Cook for 20 minutes on medium to low heat. Check the seasoning, adding a pinch more of salt if necessary;
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;
Break the eggs over the peas, very gently, and let them poach;
Turn down the heat when the egg yolks are slightly runny or reach your taste;
Garnish with the reserved chorizo slices and mentioned fresh herbs;
Drizzle with a few drops of lemon juice;
Slice thinly bread leftovers and cover the bottom of each plate before serving the stew. I usually cook it with a bit more water just to soak this bread slices.