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.

A CARBONARA DO CARLITOS

Esparguete à Carbonara é provavelmente uma dos pratos mais populares da cozinha italiana, existindo várias lendas sobre a origem deste nome. A palavra italiana “carbone”, que significa carvão, é parte desta história. Há quem acredite que esta receita foi originalmente preparada para retemperar as forças dos trabalhadores das minas de carvão. Outros sugerem que a receita foi baptizada desta forma em razão dos cubos de “pancetta” e da pimenta misturados com a massa, lembrando pequenos pedaços de carvão. Outros ainda sugerem que esta receita foi criada em homenagem à Carbonária, sociedade secreta importante no processo de unificação da Itália.
Tradicionalmente o esparguete à carbonara é cozinhado com cinco ingredientes básicos: a massa (geralmente esparguete), a “pancetta” (variedade italiana de toucinho fumado), os ovos, o queijo e o azeite. É claro que na preparação deste prato se podem encontrar centenas de diferentes combinações de ingredientes em resultado das adaptações ao gosto pessoal ou às diferentes regiões do globo onde é cozinhado.
Sobre a massa, pode escolher esparguete, fettuccine, linguine, bucatini, penne ou qualquer outro tipo da sua preferência. Sobre a panchetta, pode substituí-la por guanciale ou qualquer outro tipo de toucinho fumado de boa qualidade. Sobre o queijo, se não conseguir encontrar Pecorino, use apenas Parmesão.
A minha carbonara leva alecrim e salsa como ervas aromáticas. Frito a pancetta a baixa temperatura e completamente coberta de azeite, em alternativa à forma mais habitual de a fritar em pouco azeite, até ficar estaladiça e dourada. É apenas a forma como gosto de cozinhar este prato.

VAI PRECISAR (serve 4):
500 gr de esparguete;
400 gr de pancetta, em pequenos cubos;
200 ml de azeite extra virgem;
2 hastes de alecrim fresco;
100 gr de queijo Parmesão, ralado;
100 gr de queijo Pecorino, ralado;
5 ovos de boa qualidade;
Pimenta preta para moer;
Sal;
Salsa fresca, picada;

MÉTODO:

Num tacho grande, ferva água com um bom punhado de sal grosso;
Num tacho pequeno aqueça o azeite, o alecrim, a pancetta em cubos deixando fritar em lume brando durante 10 minutos (o azeite deve cobrir a pancetta por inteiro, originando um processo entre a fritura e a cozedura). Corte o lume, retire o alecrim e reserve;
Bata os ovos com metade dos queijos Parmesão e Pecorino, sal, pimenta e reserve;
Quando a água estiver a ferver junte-lhe a massa e deixe cozer até ficar al dente (a cozedura oscilará entre 8 a 10 minutos, dependendo da espessura e qualidade da massa);
Escorra a massa muito bem e devolva-a ao tacho onde a cozeu;
Enquanto executa os últimos passos, certifique-se que todos os interessados na refeição já estão a caminho da mesa, prontos a comer;
Em lume brando, envolva a massa com o azeite e a pancetta;
Quando estiver bem quente, corte o lume e envolva a mistura dos ovos com o queijo e, já no recipiente que usar para servir, polvilhe com o resto dos queijos já ralados;
Polvilhe finalmente com salsa picada e sirva imediatamente.

ERVILHAS COM CHOURIÇO E OVOS ESCALFADOS

Não há muito para dizer sobre uma receita desta natureza. Esta é mais uma das clássicas e simples receitas portuguesas que me dão especial satisfação cozinhar e comer até não haver mais nada no fundo do tacho. Adoro este tipo de guisados com os ovos escalfados a flutuar entre as rodelas de chouriço, em conversa íntima com as ervas aromáticas. Acho que já percebeu bem a ideia.
Esta receita é só para dois... por isso, faça uma surpresa à sua cara metade e prometo-lhe que ela/ele vai retribuir o carinho.

VAI PRECISAR (serve 2):
50 ml de azeite extra virgem;
100 gr de chouriço de boa qualidade;
1 folha de louro;
1 colher de sopa (rasa) de colorau;
1 malagueta (opcional);
Sal;
1 cebola, picada;
2 dentes de alho, laminados;
1 tomate maduro, sem pele, limpo e picado (ou uma colher de sopa de polpa de tomate);
50 ml de vinho branco;
400g de ervilhas congeladas (um saco pequeno);
Água fervente;
2 ovos grandes de boa qualidade;
Coentros frescos, picada grosseiramente;
Hortelã fresca, picada grosseiramente (opcional);
Sumo de limão;
Fatias finas de pão duro (opcional).

MÉTODO:

Lave as ervilhas, escorra e reserve;
Numa caçarola ou tacho pequeno aqueça o azeite e aloure o chouriço. Retire metade das rodelas e reserve para a decoração final;
Em lume brando, junte a cebola e o alho e deixe cozinhar um pouco sem alourar;
Junte o louro, o colorau, a malagueta e o sal e deixe saltear cerca de 2 ou 3 minutos;
Adicione o vinho e o tomate ou polpa de tomate e mexa para evitar que agarre. Deixe cozinhar cerca de 5 minutos em lume médio/baixo;
Acrescente as ervilhas, mexa bem e tape. Deixe cozinhar em lume baixo durante 5 minutos sem juntar água de forma a permitir que as ervilhas absorvam o sabor dos restantes ingredientes;
Adicione água fervente até cobrir bem todo o preparado e deixe levantar fervura. Cozinhe durante 20 minutos em lume médio/baixo. Verifique o tempero, acrescentando um pouco de sal se necessário;
Mexa algumas vezes para evitar que agarre. Certifique-se que o guisado está sempre coberto de líquido, juntando um pouco mais de água se necessário;
Parta os ovos e disponha-os sobre as ervilhas para que possam escalfar;
Corte o lume quando os ovos ainda apresentarem a gema ligeiramente mole ou quando estiverem ao seu gosto;
Decore o guisado com as restantes rodelas de chouriço e as referidas ervas aromáticas;
Borrife com um pouco de sumo de limão;
Corte fatias finas de pão duro e cubra o fundo dos pratos antes de servir. Costumo cozinhar esta receita com um pouco mais de líquido para poder ensopar bem estas fatias de pão.

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.

PARGO ASSADO COM MOLHO PROVENÇAL E BATATAS DE AÇAFRÃO

Se gosta dos sabores do mediterrâneo, vai por certo apreciar muito esta maravilhosa combinação de peixe e vegetais, temperados com tomilho, sementes de funcho e alho.
Só precisa de assar o pargo temperado com os mencionados ingredientes e servi-lo sobre uma cama de molho provençal preparado à base de tomate fresco e pimentos vermelhos assados.
Em substituição do pargo, pode usar diferentes tipos de peixe como por exemplo dourada, sargo, perca, salmão, truta ou mesmo bacalhau.

VAI PRECISAR (serve 2):
2 pargos frescos com cerca de 400 gr cada;
Sal grosso;
Tomilho fresco;
6 dentes de alho, laminados;
1 colher de sopa de sementes de funcho (erva doce);
Azeite extra virgem;
4 pimentos vermelhos;
500 gr de tomate maduro, limpo de pele e sementes e cortado em pedaços;
1 colher de sopa de alcaparras;
Vinho branco ou vinagre;
400 gr de batatas novas;
1 colher de café de açafrão (não confundir com cúrcuma ou açafrão-da-terra);
1 colher de chá de cúrcuma em pó (açafrão-da-terra);
1 lt de caldo de vegetais ou de galinha;

MÉTODO:
Peixe:

Amanhe bem os peixes e faça-lhes alguns cortes em ambos os lados do dorso de forma a que absorva mais facilmente o sabor do alho e das sementes de funcho;
Barre os peixes, por dentro e por fora, com sal grosso;
Coloque ramos de tomilho na barriga dos peixes;
Preencha os golpes no dorso dos peixes com sal, sementes de funcho esmagadas no almofariz e metade do alho. Borrife os flancos dos peixes com azeite;
Aqueça o forno a 190.ºC e depois de quente leve o peixe a assar num tabuleiro, sobre papel vegetal, durante 20 a 30 minutos, dependendo da espessura (em alternativa, pode assar o peixe no carvão, usando o mesmo tabuleiro com papel vegetal)
Pimentos:
Asse os pimentos em lume de carvão. Em alternativa asse-os em forno quente a 250.ºC, num tabuleiro, durante cerca de 30 minutos (dependendo do tamanho) rodando-os várias vezes;
Depois de assados abafe os pimentos num recipiente fechado de modo a retirar a pele com mais facilidade depois de arrefecerem. Retire a pele e as sementes e reserve;
Molho:
Numa caçarola aqueça o azeite com o restante alho laminado;
Escolha 4 ramos de tomilho e retire-lhe todas as pétalas que adiciona ao azeite e alho já quente;
Adicione os pimentos limpos e o tomate, tudo cortado em pedaços;
Deixe apurar em lume brando cerca de 5 minutos;
Junte as alcaparras e borrife com vinho branco ou vinagre de forma a dar ao molho alguma acidez;
Deixe reduzir o molho em lume brando até obter uma consistência razoavelmente espessa e ideal para servir.
Batatas:
Coza as batatas sem pele em caldo de vegetais ou de galinha;
Quando estiverem a ferver junte o açafrão e o pó de cúrcuma e mexa;
Deixe ferver até cozer as batatas.

Depois de tudo pronto, sirva o peixe sobre uma boa camada de molho e acompanhe com as batatas cozidas.

SOPA DA PEDRA

Certa vez, um monge pediu a um agricultor avarento algo para fazer uma sopa. Quando este lhe disse que não tinha nada para lhe dar, o monge insistiu e pediu-lhe só uma panela para ferver um pouco de água e uma pedra que transportava consigo. O curioso agricultor cedeu e passado alguns minutos perguntou-lhe se era boa a sopa que fazia. O monge disse-lhe que sim mas que ficaria muito melhor se lhe juntasse algumas folhas de couve. Continuando curioso, o agricultor deu-lhe o que pedira. O monge então disse que já estava muito boa mas que com um pouco de chouriço ficaria verdadeiramente deliciosa... e assim continuou a preparação dessa magnífica sopa da pedra, cuja lenda chega aos nossos dias. Em minha opinião trata-se apenas de uma fábula usada para convencer as crianças a comer a sopa toda. Mas é uma fábula sempre agradável de ouvir e de imaginar.
Em Portugal, refere-se Almeirim, no Ribatejo, como o local de origem desta receita. Mas encontram-se com muita facilidade fábulas sobre este tipo de sopa na França, na Rússia ou em toda a Escandinávia, por vezes com diferentes nomes tais como “sopa de botão”, “sopa de madeira”, “sopa de unhas” ou “sopa de machado”. A tradição tem contudo uma coisa em comum: viajantes esfomeados carregando nada a não ser uma panela vazia, inventando uma sopa de acordo com os ingredientes que fossem encontrando pelo seu caminho.
A “Sopa da Pedra” é uma sopa muito saborosa, cheia de vegetais e de vários tipos de carnes e enchidos e é por si só uma refeição completa. A receita que aqui podem seguir é apenas mais uma versão dessa sopa, a minha versão, muito próxima da receita da feijoada. Só sei que cada vez que a faço tenho os amigos todos a baterem-me à porta. Apenas uma nota: Não consigo cozinhar esta receita para menos de 8 pessoas, como menciono nos ingredientes. Poderá adaptar a receita ao seu gosto, sendo possível adicionar-lhe quase todos os ingredientes que tiver disponíveis no frigorífico ou na despensa. Convide os seus amigos e cozinhe sem receios.

VAI PRECISAR (serve 8):
1 chispe de porco ou carne similar;
2 orelhas de porco;
200 gr de toucinho entremeado;
1 chouriço de carne;
1 chouriço de sangue;
1 ou 2 farinheiras de boa qualidade;
Sal e pimenta;
150 ml de azeite;
200 ml de vinho branco;
2 folhas de louro;
6 dentes de alho, laminados;
1 colher de sopa de colorau;
1 ou 2 malaguetas;
2 cebolas, picadas;
1 cenoura, laminada;
1 cabeça de nabo, finamente laminada;
3 tomates maduros, limpos e picados;
2 colheres de sopa de polpa de tomate;
2 ou 3 batatas, cortadas em pequenos cubos;
600 gr de feijão encarnado, já cozido;
150 gr de massa cotovelinhos ou equivalente;
Água fervente;
Coentros frescos, picados grosseiramente;
Hortelã fresca, picada grosseiramente.

MÉTODO:

Numa panela grande coza as carnes de porco (chispe, orelhas e toucinho) cobertas de água com sal e deixe ferver durante 30 minutos. Escorra e deixe arrefecer;
Descarne o chispe, corte todas as carnes em pedaços pequenos e reserve;
Numa panela grande, aqueça o azeite, o louro, o alho, as malaguetas e o colorau;
Junte-lhe a cebola, a cenoura, o nabo, o tomate, a polpa de tomate e deixe refogar durante cerca de 5 minutos;
Reduza o lume e junte-lhe o vinho branco e as carnes já cortadas. Deixe cozinhar durante cerca de 15 minutos em lume médio/baixo;
Adicione água a ferver, a batata, o feijão (lavado e escorrido, se for enlatado), o chouriço de carne e o chouriço de sangue, inteiros, e deixe cozinhar por mais 30 minutos, mexendo as vezes suficientes para evitar que agarre ao fundo da panela. Certifique-se que a sopa não está muito seca durante todo o processo de cozedura, juntando um pouco de água se necessário (procure manter a textura de uma feijoada um pouco mais líquida);
Coza as farinheiras separadamente, cobertas com água, durante cerca de 20 minutos;
Quando todos os ingredientes estiverem cozidos, adicione a massa e deixe cozinhar durante mais 8 minutos;
Corte o lume e deixe repousar durante 10 minutos;
Retire os chouriços da panela, corte-os em rodelas finas e volte a adicioná-los à sopa, mexendo suavemente;
Apenas antes de servir, adicione à sopa as ervas aromáticas picadas e mexa suavemente;
Sirva a farinheira em rodelas menos finas, separadamente.

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.

PERU RECHEADO COM CITRINOS E ERVAS AROMÁTICAS

O peru assado é, acima de tudo, um símbolo de reunião familiar ou de amigos. Só se prepara um prato desta natureza quando se tem a certeza de ter à nossa mesa pessoas suficientes para poder partilhá-lo connosco. Nos EUA ou no Canadá, o peru assado tem o papel principal numa mesa típica do Dia de Acção de Graças. Em Portugal o peru assado é, com a mesma importância, um símbolo das celebrações do Natal e do Ano Novo.
Sobre esta forma suculenta de assar peru, diga-se que são obvias as vantagens de rechear uma ave desta natureza com vários tipos de citrinos, tornando a sua carne mais macia e mais fácil de assar pela acção do ácido do sumo dos frutos usados. As ervas aromáticas e as especiarias dão-lhe o toque final, transmitindo à carne do peru uma textura suave e saborosa, como verificará.

VAI NECESSITAR (serve 8, pelo menos):

PERU:
1 peru, de boa qualidade, com 5 a 6 kg;
Sal;
Azeite extra virgem;
8 dentes de alho;
1 cebola ou 5 chalotas, cortadas grosseiramente;
3 limões;
6 limas;
6 a 8 clementinas (ou 2 a 3 laranjas);
2 talos de aipo;
Pimenta moída;
Noz-moscada moída;
3 cravinhos;
200 ml de vinho do porto;
100 gr de chouriço ou bacon;
1 colher de sopa de colorau;
Alecrim fresco;
Tomilho fresco;
Salsa fresca;
Salva fresca;
2 folhas de louro;

MOLHO:
Resíduos do assado;
Vinho branco;
Manteiga;
Colher de chá de mostarda de dijon;
50 gr de farinha;
Caldo de galinha (suficiente para a consistência desejada);
Sumos dos citrinos restantes;
Sal e pimenta.

MÉTODO:

Marinada:

No dia anterior, se possível, prepare o peru. Lave-o por dentro e por fora e deixe-o a escorrer. Retire as bolsas de gordura visíveis. Com cuidado, descole a pele da carne, começando pelo espaço entre o corpo e as pernas e avance na direcção do osso do peito. Prepare uma pasta feita de sal, pimenta, alho, colorau, tomilho e salsa, envolvendo tudo com um pouco de vinho do porto. Com esta pasta, barre o peru entre a pele e a carne e em toda a cavidade. Se lhe sobrar alguma dessa pasta, barre-o também por fora. Coloque num recipiente, tape e deixe a marinar no frigorífico até começar a cozinhar.

Assado:
Aqueça o seu forno a 180ºC/350ºF;
Retire o peru do frigorífico uma hora antes de o começar a assar;
Numa caçarola ou frigideira funda aqueça o azeite, o louro, 100 ml de vinho do porto, alho, cebola ou chalotas, aipo cortado em pedaços e chouriço ou bacon cortado em cubos. Tempere com sal, pimenta, noz-moscada, cravinho e algumas raspas dos citrinos à sua escolha. Deixe envolver tudo muito bem, por alguns minutos;
Encha a cavidade do peru com esta mistura de vegetais;
Descasque muito bem metade dos citrinos e encaixe-os na cavidade juntamente com algumas hastes de alecrim, tomilho, salsa e salva (ou seleccione outras ervas de sua preferência). A ideia é preencher totalmente a cavidade do peru com os referidos ingredientes;
De seguida, ate as pernas do peru com fio de cozinha por forma a manter com mais facilidade os vários ingredientes na cavidade do corpo da ave;
Num tabuleiro de ir ao forno, coloque o peru de peito para cima, borrife com azeite e polvilhe com sal. Envolva o peru com folha de alumínio e leve-o ao forno previamente aquecido (180ºC/350ºF);
Deixe o peru a assar durante cerca de 4 horas (os manuais de cozinha referem cerca de 40 minutos por cada kg de carne). Vigie o assado, deslocando ligeiramente o peru várias vezes, afim de evitar que se agarre ao fundo do tabuleiro;
Depois de 3 horas no forno, retire a folha de alumínio, deixando o peru a descoberto por forma a que a pele fique dourada e estaladiça. Depois de retirar a folha de alumínio, por forma a tostar todas as partes do peru, rode-o no tabuleiro a cada 15 minutos e regue-o com uma calda feita de algum sumo dos citrinos que restam, do restante vinho do porto, de sal e pimenta;
Quando o peru estiver bem assado, retire-o do forno, remova todo o recheio da cavidade (sem aproveitamento). Verta para uma frigideira todos os resíduos de gordura do assado e adicione-lhe todos os ingredientes mencionados para o molho, trazendo-os a uma consistência ideal e desejada;
Na mesa, trinche o peru dentro do tabuleiro de assar e sirva com o molho preparado;
Vegetais assados, batatas fritas, arroz ou saladas são acompanhamentos ideais para este prato. Espero que goste.

CITRUS, HERBS AND SPICES ROAST TURKEY

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

YOU WILL NEED (serves 8, at least):

TURKEY:

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

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

METHOD:

Marination:

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

Roasting:

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

A SWEET CHRISTMAS FOR YOU

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

SONHOS

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

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

FILHÓS

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

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

PASTEIS DE GRÃO

YOU WILL NEED:

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

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

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

VEAL JARDINEIRA – STEW WITH VEGETABLES

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

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

METHOD:

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

CARLITOS CARBONARA

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

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

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

METHOD:

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

RABBIT STEW WITH WHITE BEANS

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

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

METHOD:
Marination:

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

Cooking:

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

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

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

Want to try it? For your Valentine?

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

METHOD:

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

WALNUT AND BROWN SUGAR BROAS COOKIES

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

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

METHOD:
First step:

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

Second step:

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

Third step:

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

ARROZ DE POLVO - OCTOPUS RICE

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

Let’s go!

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

METHOD:

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

STUFFED COURGETTE WITH PRAWNS AND VEGETABLES

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

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

METHOD:

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

LAMB STEW WITH BREAD AND MINT

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

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

METHOD:

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

ARROZ DOCE – PORTUGUESE RICE PUDDING

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

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

METHOD:

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

LAGAREIRO'S OCTOPUS

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

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

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