Book
The best of Portuguese gastronomy in an easy and attractive way.
With starters, soups, fish, meat and desserts, and ingredients that are easy to find all over the world, this is a beautiful book to remember or offer a little of the Portuguese gastronomic experience.
All recipes have a small background text and a wine pairing suggested by Rodolfo Tristão (president of Associação dos Escanções de Portugal), Carlos Jorge (sales manager da Delidelux) and Sérgio Antunes (Melhor_cc781905-5cde -3194-bb3b-136bad5cf58d_Sommelier Português, 2010).
Available in Portuguese, English, French, German, Italian and simplified Chinese
Format: 185 x 105 | 48 pages
Ringwire finish, shrink-wrapped
HOW TO ASSEMBLE YOUR RECIPE BOOK
Open the back cover flap.
Hold the cover and turn it 360º clockwise.
Hold the cover and fit the lower part of it into the flap hook.
SUMMARY
APPETIZER
cover charge
cod pastries
Octopus salad
Clams à Bulhão Pato
Green soup
FISH
canned Portuguese style
Stew
Seafood rice
shrimp soup
Bacalhau à Brás
Polvo à Lagareiro
MEAT
Alentejo style pork
Feijoada To Portuguese
Braised Veal with Potatoes
duck rice
Chicken in Púcara
DESSERTS
Sweet rice
Ovar sponge cake
bacon from heaven
custard tarts
REVENUES
BACALHAU à BRÁS
for 4 people
INGREDIENTS
500 g dried cod, soaked
750g potatoes, unpeeled
1 medium onion, very finely chopped
3 eggs
3 c. fresh parsley soup,
very pricked
Salt, pepper and nutmeg
Oil for frying
1 Cook the codfish and reserve the water. Clean the skins and pimples, and shred with the help of a cloth. Cook the unpeeled potatoes in the cod water and, when they cool down, peel them and puree them.
2 In a bowl combine the puree, cod, onion and parsley. Season with salt, pepper and nutmeg. Add the eggs, one by one, mixing the dough well until it has the ideal consistency for molding.
3 Mold the pastries with the help of two soup spoons and fry in abundant hot oil.
ALENTEJANA PORK MEAT
for 4 people
INGREDIENTS
Assorted seafood (1 lobster, 500 g shrimp, 1 kg clams and 2 patas de crab)_cc781905-5cde-3194-bb3b-136bad5cf55
350 g long rice
1 onion, chopped
2 garlic cloves, minced
750 ml water
250 ml white wine
4 c. extra virgin olive oil soup
2 c. tomato pulp soup
1 bunch coriander or parsley, chopped
salt and spicy
1 Season the meat with garlic, bay leaf, pepper, salt and red pepper sauce, mixing well. Drizzle with white wine, cover and leave to marinate for a few hours.
2 Heat the oil and lard in a deep frying pan with a lid, adding the meat. Let it brown, stirring occasionally.
3 When they are tender, add the clams, tape and wait for them to open.
4 Fry the potatoes and add them to the meat.
5 Serve sprinkled with coriander.
BLOOD OF HEAVEN
for 1 bacon of heaven
INGREDIENTS
300 g almonds, peeled and ground
500 g sugar
18 gems
2 eggs
200 ml water
Sal
Sugar for sprinkling
Butter for greasing and flour for dusting the mold
1 Preheat the oven to 150ºC. Grease and flour a 25 cm springform pan with a removable base.
2 Boil the sugar in water until it forms a pearl point. Turn off the heat and add almonds and salt.
3 After cooling, mix the yolks and eggs passed through a sieve.
4 Bring the candy to the heat, stirring constantly until you get a thick cream. Transfer to shape and bake for 35 min.
5 Serve at room temperature sprinkled with sugar.