CALDO VERDE
(POTATO, KALE AND CHOURIZO SOUP)

Caldo Verde, among the most traditional recipes of the Portuguese culinary, it’s a soup very simple to prepare and a truly delightful addition to a supper table, a New Year’s Eve or a night at a Portuguese Fado House. Works just like a comforting potion in the middle of a long night.
Originally from Minho, a top North province of Portugal, Caldo Verde is classically made of potatoes, cabbage (kale) and chorizo but some options include turnip, carrot, beans or even meat. The original and authentic cabbage used in this recipe is named “Couve Galega”, referring to the typical cabbage of that northern region.
A very healthy meal, this soup is also an excellent source of folic acid, very important before and during pregnancy.

YOU WILL NEED (serves 4 to 6):
50 ml / 1 ¾ fl oz extra virgin olive oil;
1 yellow onion;
4 garlic cloves;
1 bay leaf;
½ courizo, sliced;
6 big potatoes;
½ white turnip;
300 gr / 10 ½ oz of fresh kale, chopped (in Macau use Kai-Lan, the most similar);
Salt and peeper;
Extra virgin olive oil to drizzle.

METHOD:
In a big pot, heat olive oil, add onion, garlic, bay leaf and sauté until clear;
Add chorizo slices and sauté a few minutes more;
Remove chorizo slices and reserve;
Discard bay leaf;
Add potatoes and turnip, peeled and sliced;
Season with salt and peeper;
Add enough boiling water to cover everything very well and bring it to a boil;
When all vegetables are soft and tender cut the heat and process everything in a blender. Return it to the pot;
Add a little more water if it is too thick and bring to a boil;
Add chopped kale and stir. Cook until soft but don’t over cook;
Drizzle in a few drops of olive oil and garnish with chorizo slices;
Serve with bread slices or Grissini sticks.

SPINACH RICOTTA AGNOLOTTI WITH TOMATO BASIL SAUCE

YOU WILL NEED (serves 4):

FRESH PASTA

500 gr / 1 lb and 1 ½ oz of all-purpose flour;

4 eggs;

1 tablespoon of olive oil;

½ glass of water;
SPINACH RICOTTA FILLING

250 gr / 8 ¾ oz of boiled spinach leaves, well drained;

250 gr / 8 ¾ oz of fresh ricotta cheese;

Salt and pepper;

Grounded nutmeg;
TOMATO SAUCE

Extra virgin olive oil;

½ yellow onion, diced;

2 garlic cloves, diced;

500 gr / 1 lb and 1 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality canned tomatoes);

Drizzle of white wine;

Fresh basil leaves or parsley, chopped;
DECORATION

Extra basil leaves or parsley;

Freshly grated Parmesan cheese to powder;

METHOD:
FRESH PASTA

Mix all ingredients in a food mixer with enough power for that, or

Pile the flour on to a clean surface and make a well in the centre. Pour water eggs and olive oil into the well;

Slowly, bring the flour in to the centre until you get a mix with a good consistency;

Knead until you get a silky-smooth dought;

Wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes before rolling it through a pasta machine or flatten it manually.
SPINACH RICOTTA FILLING

Blend boiled spinach softly. Drain well;

Add ricotta cheese, also drained;

Season with salt, pepper and grounded nutmeg;

Mix homogeneously all ingredients;

Take this paste to the refrigerator.
TOMATO SAUCE

In a saucepan, heat olive oil and add, by this order, onion, garlic, tomato, tomato paste, drizzle of white wine and season with salt. Let it cook for around 30 minutes in medium to low heat until reduced;

Cut the heat, add fresh basil leaves or parsley, chopped, and stir. Reserve.
STUFFING

The general idea is to make small sealed pockets of pasta with spinach ricotta filling;

Divide the dough into pieces and roll it through a pasta machine or flatten it in sheets manually. It is important that your pasta sheets are thin enough to mold it easily;

Work with one sheet of pasta at a time, keeping the remaining sheets covered. Do it quickly, as fresh pasta will dry out;

Lay one pasta sheet on a lightly floured surface and trim the edges so it become straight;

Place spoons of spinach ricotta filling considering the final shape squares, leaving enough border between them to allow the Agnolotti cutting and seal;

Place another sheet of pasta over the filling. Cut and seal each Agnolotti by carefully molding the pasta over the filling and pressing lightly with your fingers to seal the edges. Use water or egg wash to help the sealing process if the pasta is to dry;

BOIL AND SERVE

Boil Agnolotti in a large pot of boiling water and salt. Fresh pasta should be done in 3 to 5 minutes, but when you see your Agnolotti floating and the past almost translucent, remove it from the boil and drain;

Serve with tomato sauce, freshly grated Parmesan and chopped basil or parsley.

GRILLED EGGPLANT PARMIGIANA

Parmigiana or Eggplant Parmigiana (in Italian: Melanzane alla Parmigiana or Parmigiana di Melanzane) is a Italian traditional recipe made with fried or grilled eggplant slices or stripes, layered with tomato sauce and cheese, then baked. Although the puritans mention fried eggplant as the correct ingredient, there are plenty of recipes suggesting to grill it, resulting in a much more healthy option. You can use courgette instead of eggplant, meaning that the original recipe can be changed according to your taste. Parmigiana, like I show you here, is a vegetarian combination, ideal to serve as a complete meal or simply as an antipasto or side dish. After baked, if you don’t devour it all at once, you can keep the remaining Parmigiana in the refrigerator for several days. It works very well to arrive home and calm down your or your children nervous system, believe me.

YOU WILL NEED (serves 4 to 6):
3 to 4 large and firm purple eggplants;
Salt and pepper;
Extra virgin olive oil;
1 yellow onion, diced;
3 garlic cloves, diced;
1 bay leaf;
750 gr / 1 lb and 10 ½ oz of fresh ripe skinless tomatoes, diced (you can use good quality canned tomatoes);
2 tablespoons of tomato paste;
1 tablespoon of oregano;
Drizzle of white wine;
Fresh basil leaves or parsley, coarsely chopped;
200 gr / 7 ¼ oz of freshly grated Mozzarella cheese;
200 gr / 7 ¼ oz of freshly grated Parmesan cheese;

METHOD:
Cut eggplants in round slices or lengthwise, around 1 cm (1/2 inch) thick;
Brush eggplant pieces on both sides with olive oil and sprinkle with salt and pepper;
Take it to a preheated oven in a baking tray or grill it until soft and light brown. Reserve;
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaf, tomato, tomato paste, oregano, a drizzle of white wine and season with salt. Let it cook for around 30 minutes in medium to low heat until reduced. I like to use the sauce chunky but you can purée it;
Add fresh basil leaves or parsley, coarsely chopped, and stir gently;
Preheat your over to 180ºC/ 350ºF;
In a greased deep oven dish, alternate layers of grilled eggplant, tomato sauce and grated Mozzarella and Parmesan cheese. Repeat layers (3 to 4 layers) and top with an extra generous dusting of Parmesan and dried oregano;
Bake in the hot oven for 15 minutes to melt cheese and get the Parmigiana crisp and bubbly;
Allow it to cool for 10 minutes and cut into squares to serve.

SPAGHETTI WITH MUSHROOM COFFEE SAUCE AND TOASTED SOLE FISH WITH PINK PEPPER AND DILL

The combination of dried porcini mushrooms and coffee results in a very exquisite flavor, perfect to include in a pasta or risotto recipe or any kind of sauce. As dried porcini mushrooms are expensive and not so easy to find, I use a small amount of it to mix with fresh mushrooms, always available here in Macau for a very good price and quality.
This pasta recipe served with a slice of toasted sole fish is a very good option to include fish in your diet. Instead of sole fish, you can use any kind of flatfish or other fish of your preference, such as sea bream, perch, salmon or a simple fish filet.
A simple decoration of dill and pink pepper is just to remind you that Christmas is right there (published on Macau Daily Times, December, 04th, 2010).

YOU WILL NEED (serves 4):
600 gr / 1 lb and 5 ¼ oz of sole fish (4 slices);
300 gr / 10 ½ oz of fresh shimeji mushrooms;
100 gr / 3 ½ oz of dried porcini mushrooms;
400 gr / 14 ¼ oz of spaghetti;
Pink pepper, freshly grounded;
Lemon juice;
Extra virgin olive oil;
Salt;
2 bay leaves;
3 garlic cloves, sliced;
150 ml / 5 ¼ fl oz of white wine;
150 ml / 5 ¼ fl oz of coffee;
Tablespoon of butter;
200 ml / 7 ¼ fl oz of cream;
Drops of truffle oil (optional).
Fresh dill;

METHOD:
Fish:
Make sure the fish is cleaned and scaled (if you use frozen fish, defrost it avoiding contact with its own water);
Rub the fish with a sauce made from olive oil, lemon juice, salt and grounded pink pepper. Reserve;
Preheat your oven to 190ºC/375ºF;
Take the fish to the oven on a baking sheet, over baking paper, and bake it for around 20 to 30 minutes (or bake it over a barbecue, also on a baking sheet);
Spaghetti with mushroom coffee sauce:
In a skillet, heat olive oil with garlic, bay leaves and salt;
Add Shimeji mushrooms;
When mushrooms are getting dry drizzle in white wine and sauté a few minutes to concentrate the flavor and evaporate the alcohol;
Add dried porcini mushrooms, after a very quick wash;
Add coffee and butter and sauté 5 minutes more;
Turn the heat low, add cream to the skillet and stir gently until you get a thick sauce;
Drizzle in a few drops of truffle oil;
Add chopped fresh dill, stir and cut the heat.
In a pot with boiling water and salt, boil spaghetti “al dente”;
Drain spaghetti very well and add it to the mushroom sauce skillet, involving very well;
Serve a fish slice over a good portion of spaghetti and make a kind of “Christmas tree decoration” with dill and pink peppers.

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.

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;

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)

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.

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.

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.

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.

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;