HERBS AND LIME ROASTED QUAIL OVER PUMPKIN POTATO MASH

YOU WILL NEED (serves 4):
4 whole quails, cleaned, washed and dried (about 200 gr / 7 and ¼ oz each);
4 limes;
4 slices of bacon;
Fresh thyme sprigs;
Fresh parsley sprigs;
4 Bay leaves;
Salt;
Pepper;
4 garlic cloves, chopped;
1 tablespoon of paprika;
Drizzle of extra virgin olive oil;
200 ml (7 and ¼ fl oz) of white wine;
4 medium size potatoes;
200 gr (7 and ¼ oz) of pumpkin pulp;
Tablespoon of butter;
Grounded nutmeg.

METHOD:
Seasoning (one day before cooking)

Choose good quality quails. If you use frozen ones, make sure the defrosted water is drained away and doesn’t get in touch with it;
Wash the quails and dry;
Make a paste with salt, pepper, garlic and paprika and rub the quails inside the cavity and outside as well. Leave it to marinate with white wine (do this operation one day before cooking, as the final result with be much better);

Before cooking

stuff each quail cavity with one bay leaf, some sprigs of thyme, parsley and one lime, completely pealed;
Roasting
Preheat your oven to 180ºC/350ºF;
Place bacon slices on a roasting tray and place a quail over each bacon slice. Drizzle some olive oil and sprinkle with salt. Cover the birds with a layer of tinfoil and take it to the preheat oven. Roast for one hour;
Remove the tinfoil and alow the quails to toast the skin, roasting around 15 minutes more;
When well roasted, discard the stuffing and reserve in a warm place;
Pumpkin and potato mash
Boil potatoes with water, salt and scraps of nutmeg for 15 minutes;
Add pealed pumpkin to the boil and cook for 10 minutes more;
Drain well and smash everything until you obtain a mash consistence;
In a pot take the mash to the heat with a tablespoon of butter to homogenize and dry a little;
Cut the heat, add chopped parsley and stirr gently;

Serving
Place a roasted quail over a portion of mash and serve;

DATES AND ROSEMARY STUFFED PORK TENDERLOIN AND CHESTNUT APPLE PURÉE

Delicious and exotic dates are believed to have originated around the Persian Gulf, and have been cultivated since ancient times from Mesopotamia to Egypt, possibly as early as 6000 BC. In later times, Arabs spread dates around northern Africa and into Spain. Despite a very sweet ingredient, dates can be used to prepare desserts, cakes, sauces or drinks. To use it in roast meat stuffing you should add some herbs or a sour ingredient to balance the final flavor of it. Chestnut and apple purée is the final Autumn touch of this suggestion I leave here today.

YOU WILL NEED (serves 4):
800 gr / 1 lb and 12 ¼ oz of pork tenderloin;
Salt;
Pepper;
Lemon juice;
4 garlic cloves, chopped;
1 tablespoon of paprika;
Drizzle of extra virgin olive oil;
150 gr / 5 ¼ oz of dates;
A good sprig of fresh rosemary;
300 ml / 10 ½ fl oz of white wine;
200 gr / 7 ¼ oz of chestnuts, peeled;
200 gr / 7 ¼ oz of green apples, peeled;
Tablespoon of butter;
2 bay leaves;
300 gr / 10 ½ oz of fresh mushrooms;

METHOD:

Choose pork tenderloin of good quality. The better the ingredients, the better the final result;
If you use frozen pork, make sure the defrosted water is drained and doesn’t get in touch with it;
Wash the pork loin, dry and season with salt, pepper, garlic and lemon juice. Reserve (if you can do this operation one day before the final result with be much better);
In a skillet heat a drizzle of olive oil and salt;
Add deseed dates to the skillet and fry for 2 minutes;
Add rosemary and 150 ml / 5 ¼ fl oz of white wine. Reduce to evaporate the alcohol and absorb fresh herbs flavor. Discard rosemary sprig;
Open pork tenderloin in a book shape and stuff it with dates and rosemary sauce. Roll to enclose stuffing and tie at 2 cm intervals with cooking string, closing well the tops;
Preheat your oven to 170ºC/338ºF to allow a slow roast;
Place tenderloin into a roasting tray, drizzle with olive oil and sprinkle with paprika, salt and pepper;
Take it to the oven and roasted until well done, adapting roasting time according to tenderloin thickness;
Boil chestnuts in water with salt during 30 minutes;
Add pelled and deseed apples and keep boiling for 15 minutes more;
Drain well and smash everything until you obtain a purée consistence;
In a pot take purée to the heat with a tablespoon of butter to homogenize and dry a little.
Grill mushrooms with a drizzle of olive oil, 2 garlic cloves, bay leaves, salt and pepper;
When mushrooms are getting dry and golden brown, lower the heat and drizzle in 150 ml / 5 ¼ fl oz of white wine;
Allow mushrooms to dry once more, to regain some golden brown color again. Reserve;

SERVE:
Remove tenderloin from the oven and allow 10 minutes rest. Cut in slices with the help of a sharp knife;
Place a slice of tenderloin over a portion of grilled mushrooms;
Place a portion of purée aside and serve.

A STEAK WITH BEER SAUCE

For meat lovers, this steak is simply irresistible.
We believe António Marrare started this kind of “cafe steak” late XVIII century in Lisbon, at his own cafes, using only butter, cream, salt and pepper to cook the sauce.
Nowadays, you can find in Portugal dozens of “cafe steak” recipes like this one. Some use more garlic or different spices and some use wine or coffee instead of beer.
About the side dishes you also can chose vegetables, rice, pasta or so many other ingredients. Nevertheless, in my opinion it is practically mandatory to serve a “cafe steak” with French-fried potatoes and a fried egg, exactly like my suggestion here.

YOU WILL NEED (serves 4):
600 gr / 1lb and 5 ¼ oz of thin cut veal or beef steaks;
160 gr / 5 ½ oz of butter;
4 tablespoons of pork lard;
2 teaspoons of garlic purée;
2 bay leaves;
2 teaspoons of French classic mustard;
200 ml / 7 ¼ fl oz of beer;
200 ml / 7 ¼ fl oz cream;
2 egg yolks;
Salt and pepper;

METHOD:

Sprinkle steaks both sides with salt and pepper;
Over medium to strong heat, in a quick operation, fry steaks both sides in a skillet with 2 tablespoons of pork lard (fry it from medium rare to medium well). Allow steaks to rest in a warm place;
In another skillet heat half of the butter, 2 tablespoons of pork lard and garlic purée until light brown;
Add remaining butter, bay leaves and mustard and bring to a boil without stop whisking;
Add beer and bring back to the boil to evaporate the alcohol (around 5 minutes boiling);
Whisk cream and egg yolks seasoned with salt and pepper and add it to the sauce;
Turn the heat to low and keep whisking the sauce without stopping;
Check seasoning, adding more salt and pepper if necessary;
Cut the heat when you get a homogenized sauce. Do not overcook this sauce or you will get a tough sauce with small chunks of egg;
Serve the steaks in deep warmed plates with plenty of sauce around and the perfect match - a fried egg and some crispy french-fried potatoes.

GRILLED PORK LIVER AND SHIMEJI MUSHROOMS SALAD

The perfect match for this summer salad is a good glass of wine while watching the sunset, by the sea, by the lake, at the countryside or at your balcony. But since this kind of setting is very difficult to find here in Macau, lets just cook this salad and enjoy it with a good glass of wine.
A few notes before start:
- If you don’t eat pork, you can use cow, lamb, chicken or duck liver;
- You should season liver filets one day before and discard the marinade sauce before grill it;
- This salad reaches its perfect taste if you cook it one or two days before serve it;
- You can boil potatoes and serve this salad as a whole meal.

YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of clean pork liver;
6 garlic cloves, chopped;
2 bay leaves;
200 ml / 7 ¼ fl oz of white wine;
300 gr / 10 ½ oz of fresh Shimeji mushrooms;
Half red bell pepper;
200 ml / 7 ¼ fl oz of olive oil;
Salt;
Freshly ground pepper;
Lemon juice;
Wine vinegar;
Handful of fresh coriander, coarsely chopped;
Fresh mint, coarsely chopped;
1 teaspoon of dried oregano.

METHOD:

24 hours before cook this salad, cut pork liver into thin fillets, wash and drain;
Season liver fillets with 200 ml / 7 ¼ fl oz of white wine, 2 garlic cloves, bay leaves, salt and leave it to marinate until the next day;
Discard all the marinade sauce and drain liver fillets very well;
Grill liver fillets seasoned with salt and pepper (use a pan or other kind of griller available at your kitchen);
After cool, laminate grilled liver fillets into long strips and reserve;
Grill shimeji mushrooms with a drizzle of olive oil, 2 garlic cloves, salt and pepper;
When mushrooms are getting dry and golden brown, lower the heat and drizzle in a dash of white wine;
Alow mushrooms to dry once more, to regain some golden brown collor again. Reserve;
In a bowl, mix liver strips with mushrooms;
Add red bell pepper, laminated;
Season everything generously with olive oil, lemon juice, wine vinegar, salt, pepper, 2 garlic cloves, coriander, mint and dried oregano;
Reserve in the refirgerator for a few hours before serve;
Check the seasonings one hour before serve. You should find easily the flavors of vinegar and lemon;
Serve cold.

RICE AND BROAD BEANS WITH FRIED CHICKEN

He was the one to scrape out the tureen and then turn to watch the door, waiting for the strapping young woman with the quivering breasts to bring in the next delicacy. Making the floor tremble and with her face still redder, she duly returned and placed on the table a dish overflowing with rice and broad beans. What a disappointment! In Paris, Jacinto had always hated broad beans. Nevertheless, he tried a timid forkful, and again his eyes, dimmed by pessimism, lit up and again he looked at me. He took another larger forkful, concentrating this time and eating as slowly as a friar, savouring every mouthful. Then he cried:
‘Excellent! Now these beans I like. What a bean! So delicious!’
And overcome by blessed gluttony, he praised the mountains, praised the perfect art of those talkative women busily stirring saucepans in the kitchen, and praised Melchior who was presiding over the banquet.
‘You wouldn’t get rice and beans like this even in Paris, Melchior, my friend!’

Eça de Queiroz, The City and the Mountains,1901.
Translated by Margaret Jull Costa, Dedalus edition, 2008.


YOU WILL NEED (serves 4):
RICE AND BROAD BEANS
400 gr / 14 ¼ oz of frozen broad beans, peeled;
300 gr / 10 ½ oz of long grain rice;
100 ml / 3 ½ fl oz extra virgin olive oil;
1 yellow onion, diced;
3 garlic cloves, sliced;
2 bay leaves;
Salt and pepper;
Dash of white wine;
Dried oregano (optional);
Fresh coriander, chopped (optional).
FRIED CHICKEN
600 gr / 1lb and 5 ¼ oz of clean chicken (or other poultry meat of your preference);
Salt, pepper and lemon juice to season;
4 garlic cloves, sliced;
1 teaspoon of paprika;
2 bay leaves;
100 ml / 3 ½ fl oz extra virgin olive oil;
100 ml / 3 ½ fl oz of white wine;

METHOD:
RICE AND BROAD BEANS
If you use fresh broad beans in the pod, split the pods down the sides and push out the beans with your finger. Unless the beans are very young and tiny, remove the skin by cutting it a little bit with a small knife, pushing out the green bean. If you use frozen broad beans, after defrosted remove the skin in the same way;
In a saucepan, heat olive oil and sauté by this order, onion, garlic and bay leaves;
Season with salt and pepper;
Add white wine and oregano;
Add water and bring it to a boil;
After 5 minutes boiling, add broad beans and bring back to the boil;
After 5 minutes more, add rice and bring back to the boil. Then turn the heat very low and put the lid on the saucepan;
Stir well to avoid catching the bottom of saucepan;
By tasting a grain or two, cut the fire right before the rice is soft (should still a bit damp);
Optionally, add fresh coriander, chopped, and stir gently;
FRIED CHICKEN
Cut chicken in small pieces, clean, wash and dry;
Season with salt, pepper, lemon juice and reserve for a couple of hours;
In a saucepan over medium heat, heat olive oil, garlic, bay leaves and paprika and brown chicken pieces until golden;
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;
Cut the heat and drizzle in lemon juice.

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.

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.

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.

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);

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.

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.

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.