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Bolo-Rei
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Ingredients
- 750 grs flour
- 30 grs bakers yeast
- 150 grs butter or margarine
- 150 grs sugar
- 150 grs crystallized fruits
- 150 grs dried fruits
- 4 eggs
- 1 lemon
- 1 orange
- 1 dL Port Wine
- 1 tsp sea salt
Prick the outside of the crystallized fruits and place them with the
dried fruits to soak in the Port Wine. Dissolve the yeast in 1 dL of
hot (105°-115°F) water and add 1 tsp of the flour. Mix well and set
in a warm place to activate for 15 minutes.
Beat together the butter, sugar and zest from the lemon and orange. Add
the eggs one by one, stirring each one in thoroughly. Next add the
yeast mixture. When all is mixed well, add the rest of the flower (sifted)
and the salt. Knead the dough thoroughly until soft and elastic. If
it is too stiff, add a little bit of hot milk.
Next add the fruits that have been soaking in the Port Wine and knead
the dough into a ball. Sprinkle a bit of flour over the ball and place
in a towel covered bowl. Set in a warm place and allow it to rise for
5 hours.
When the dough has doubled in volume, punch it down and form it into a
ball. Next punch a hole in the middle of the dough and work it into a
large donut shape. Let it rise for another hour.
Brush the dough with egg yolk and push remaining crystallized fruits,
sugar cubes, whole pine nuts and other nuts into the outer dough. Bake
in a high heat oven until golden. To keep the hole in the middle from
closing, you may want to place a small bowl in the middle.
After cooking, brush the entire bread with a mixture of gelatin and water.
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Bacalhau à Margarida da Praça
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Ingredients
- 1 large side of cod fish
- 3 large onions
- 1 clove of garlic
- 5 dL olive oil
- salt
- pepper
- 1.2 kg potatoes
Rinse the cod fish well and then bake it on a hot plate. Place it into a dish with boiling
water to cook the fish.
Prepare a mixture with the onions cut into fine slices, a minced clove of garlic and the olive
oil. Add salt and pepper to taste.
Parboil the potatoes in their skins for 20 minutes, then remove the skins and cut into slices.
Place the slices in the bottom of a casserole dish. Next place the cod in a layer over the
potatoes, and finally cover everthing with the onion mixture from above.
Serve hot.
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Arroz de Pato à Moda de Braga
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Ingredients
- 1 duck
- 500 grs rice
- 250 grs cured ham (presunto, prosciutto)
- 1 beef choriço
- 1/2 pig ear
- 1 Tbs butter
- 1 sprig of parsley
- 1 lemon
- 1 clove
- salt
- pepper
Arrange the duck and pig ear in a large pot and place on the stove with enough water to cover
them. Add salt and pepper, as well as the cured ham, choriço, parsley and clove. Skim off
any foam that may rise to the surface initially.
When the meats have thoroughly cooked, remove them and let the broth cool down. Be careful
to not let the duck fall apart. With a spoon, remove any fat that congeals at the top and
then strain the broth.
In a separate pan, pour the broth (two times the amount of rice) and let it come to a boil.
Then add the rice, the juice of one lemon, and salt and pepper to taste. Allow the rice
to begin to cook open, and then pour it into a ceramic baking dish, and place in a hot oven.
When the broth has disappeared, cover the duck in butter and place it into the rice. Allow
the rice to finish cooking and brown on top.
Before serving, cut up the duck, removing the bones and cutting into small pieces. Also cut
up the cured ham and pig ear in pieces and the choriço in slices and arrange them on top
of the rice. Serve the duck hot in the baking dish and garnish the top with orange slices.
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Aletria com Ovos
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Ingredients
- 100 grs vermicelli
- 4 dL milk
- 150 grs sugar
- 50 grs butter
- 3 egg yolks
- zest of 1 lemon
- cinnamon
Cook the vermicelli in boiling water for 5 minutes and then drain and return to stove. Add
the milk, lemon zest and sugar and allow the vermicelli to finish cooking. After finished
cooking, add the butter and remove from the heat. Whip the egg yolks together and then slowly
add them to the vermicelli mix, stirring continuously. Return the mixture to the stove long
enough to allow the eggs to cook.
Pour the mixture into one large platter or 4 small dishes and then decorate the tops with
powdered cinnamon.
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Arroz Doce
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Ingredients
- 300 grs sugar
- 250 grs rice
- 10 grm salt
- 1 L milk
- 10 egg yolks
- 100 grs butter (no salt)
- 1 stick of cinnamon
- 1 cap vanilla
- zest of 1 lemon
In a pot, bring 2 liters of water to a boil and add the rice and salt. Mix well and let it cook
for 12 minutes. Drain the rice well and wash with hot water. In another pot, mix the milk,
lemon zest, cinnamon and vanilla and bring to a boil, then pour over the rice and let the mixture come
back to a boil. Continue to mix and allow to boil until cooked.
Add the sugar and cook for a few minutes and then remove from the heat. Mix the egg yolks with
the butter in a separte dish and then slowly pour into the rice mixture, stirring continuously. Place
the rice back on the stove at low heat and mix to cook the eggs without coming to a boil. Pour
into bowls or platter and decorate the top with powdered cinnamon.
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Bacalhau a Brás
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Ingredients
- 350 grs cod fish
- 250 grs potatoes, diced
- 1.5 dL olive oil
- 2 onions
- 6 eggs, mixed
- parsley
- olives
Shred the cod fish into fine pieces, removing all skin and bones. Dice the onion and sauté
in the olive oil until translucent. Be careful to not overcook the onion. Add the
potatoes, mixed eggs and parsley and mix well, allowing the eggs to cook thoroughly. Decorate
the top with olives and serve in a covered dish.
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Caldo Verde à Moda do Porto
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Ingredients
- 700 grs cabbage leafs
- 1 kg potatoes (peeled)
- 1/2 kg cured ham (presunto, prosciutto)
- 1/2 dL virgin olive oil
Place 4 liters of water into a stove top pan and add the oil and ham. When almost cooked
add in the potatoes, and continue to cook until potatoes are done. Remove the ham, and
pour the broth and potatoes into a blender and mix all to a fine soup. Pour the mixture
back into the pan and place back on the heat.
Wash the cabbage leafs thoroughly. Then roll the leafs tightly and cut into fine julienne
strips. When the soup begins to boil, add the cabbage and skim off any foam that comes to
the top. Allow the mixture to boil, uncovered, for about 5 minutes.
In small serving bowls, place slices of the previously cooked ham and then pour the soup mixture
over each and add a small spoonful of olive oil to the top. The soup is best served with
a small slice of broa.
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Cozido à Portuguesa
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Ingredients
- 1.5 kg beef
- 1 chicken
- 200 grs cured ham (presunto, prosciutto)
- 150 grs green beans
- 1 choriço sausage
- 2 onions
- 2 carrots
- 2 turnips
- 1 sprig of mint
- 1 savoy cabbage
- 2 portuguese cabbage, kale
- 6 potatoes
- 125 grs rice
Place the beef, chicken, cured ham, and choriço in cold water for a half hour to soak. Rinse
well and then place in a pot on the stove with enough clean water to cover all. When the water
begins to boil, scoop any foam off the top and allow it to continue to cook at a low boil. Add
salt to taste, along with the onions, carrots and turnips.
As each item cooks, remove it from the broth into a separate dish, and cover with a small amount of
the broth. When everything has cooked thoroughly, pass the remaining broth through a strainer.
Cook the rice in 2.5 to 3 dL of the broth with the mint sprig. Add the beans and cabbages
to the remaining broth and allow all to cook.
Place the cabbage into a platter. Slice the beef, chicken and ham and place on top. Garnish
the dish with the remaining vegetables. Place a portion of rice in the middle and top with slices
of choriço.
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Feijoada de Porco à Portuguesa
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Ingredients
- 1.5 kg pork head with ears
- 150 grs blood sausage
- 150 grs beef sausage
- 2 potatoes
- 3 carrots
- 2 turnips
- 1/2 head savoy cabbage
- 1/2 L white beans, pre-cooked
- 2 onions
- 1 sprig of mint
Sear or braise the salted pork head in alcohol and then scrape with a fork. Wash it
and then place in pot to cook with one onion and one carrot. When everything is cooked,
remove the pork head and remove the bones. Pass the broth through a strainer and place
back on the heat until it comes to a boil.
When it comes to a boil, add the remaining onion, carrots, turnips and potatos, cut in slices, and
the cabbage. Pierce the skin of the sausages and add them as well. Allow all to cook for
a few minutes, and then add the cooked white beans. Continue to cook all at medium heat for
10 minutes and then serve.
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Rojões
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Ingredients
- 1 kg Pork Loin
- 2 cloves of garlic, sliced thin
- 1 lettuce leaf
- 150 grs of lard
- 1 dL of white wine
- 1 tsp of sweet peppers
- 1 branch of parsley, chopped
- 500 grs of small potatoes
- 500 grs of chestnuts
- Salt and pepper to taste
In a small bowl, mix the wine, cabbage, sweet peppers, garlic cloves, parsley,
salt and pepper. Cut the pork in to small cubes, and place them in the
above marinade. Mix the pork well and leave it to marinate for two days in a
covered bowl in the refrigerator.
Pour the pork with the marinade into a saucepan and cook it until the pork is
tender.
Remove the meat from the marinade and place in a frying pan to melt the lard.
Allow the marinade to continue cooking and reduce by half.
Place the meat on a heated serving platter and keep it warm.
Cook the potatoes with skins and the shelled chestnuts. After cooking,
remove the skins from the potatoes. Allow the chestnuts to cook in the
frying pan with the lard melted by the pork.
Place the potatoes and chestnuts on the platter with the pork, and then
pour the remaining marinade. Sprinkle chopped parsley over the top.
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