B O O K

 

The best of Portuguese cuisine in an easy and attractive way.

 

With recipes for starters, soups, fish, meat and desserts, and easy to find ingredients, this is a beautifully illustrated book, ideal for remembering or sharing a little of the Portuguese gastronomic experience.

 

All recipes come with a small introductory text and a wine harmonization suggested by Rodolfo Tristão (president of the Portuguese Sommeliers Association), Carlos Jorge (sales manager of Delidelux), and Sérgio Antunes (Best Portuguese Sommelier, 2010).

HOW TO ASSEMBLE THIS BOOK 

 

1 Separate both front and back flap from the rest of the book.

2 Fold both flaps upwards.

3 Place back flap on top of front flap…

4 … between the tab and the base of the book.

M E N U

 

S T A R T E R S

 

Codfish Croquettes

Octopus Salad 

Bulhão Pato-Style Clams

Scrambled Eggs with Asparagus

S O U P S

 

Collard Soup

Alentejo-Style Bread Soup 

F I S H

 

Brás-Style Cod

Fish Stew

Lagareiro-Style Octopus with 'Punched' Potatoes

Shrimp Bread Pudding

Seafood Rice

M E A T

 

Alentejo-Style Pork Fillet

Portuguese-Style Bean Stew

Roasted Veal with Potatoes 

Duck Rice

Chicken in a Pot

D E S S E R T S

 

Rice Pudding

Ovar-Style Sponge Cake

Portuguese Almond Cake

Custard Tarts

R E C I P E S

 

BRÁS-STYLE COD

serves 4

 

INGREDIENTS

1 lb potatoes, in matchstick-size strips (julienne)

1 lb salt cod, soaked

6 eggs, beaten

3 onions, thinly sliced

1 garlic clove, minced

3 tbsp extra virgin olive oil

½ bunch fresh parsley, chopped

Black olives to taste

Salt and pepper

Frying oil

 

1 Boil cod, then remove skin and bones, shredding as much as possible.

 

2 Fry potatoes until lightly golden, and reserve. 

 

3 In a big pan, sauté onions and garlic in olive oil until translucent. Add cod and mix well. Then add potatoes and eggs, after seasoning with salt and pepper. As soon as eggs are cooked but still moist, transfer to a serving dish. 

 

4 Sprinkle with parsley and garnish with olives. Serve hot.

ALENTEJO-STYLE PORK FILLET

serves 4

 

INGREDIENTS

1 ½ lb pork fillet, in 1-inch dices

1 lb clams, thoroughly washed

6 medium-sized potatoes for frying, diced

4 garlic cloves, minced

½ cup white wine

½ cup extra virgin olive oil

Frying oil

2 tbsp lard

4 tbsp paprika paste or 1 level tbsp paprika powder

½ bunch fresh cilantro, chopped

2 bay leaves

Salt and pepper

 

1 Season fillet with garlic, bay leaves, pepper, salt and paprika paste, blending well. Pour white wine, cover and leave to marinade for a few hours.

 

2 In a deep skillet, heat olive oil and lard, then add fillet. Let it brown, stirring from time to time.

 

3 When meat is tender, add clams, cover and wait for them to open.

 

4 Deep fry potatoes and add to fillet. Sprinkle with cilantro and serve.

PORTUGUESE ALMOND CAKE

yields 1 cake

 

INGREDIENTS

2 ½ cups almonds, skinless and ground

2 cups sugar

18 yolks

2 eggs

4/5 cup water

Salt

Sugar to sprinkle cake

Butter to grease and flour to dust tin

 

1 Preheat oven to 300 ºF. Grease and dust a 10-inch springform cake tin.

 

2 Boil together sugar and water until the ‘pearl stage’ is reached (thick thread runs from spoon and a drop forms at the bottom). Turn heat off and add almonds and salt.

 

3 Let it cool and then blend in yolks and eggs previously sieved.

 

4 Put the mix over the heat and keep stirring till it thickens. Transfer to cake tin. Bake for 35 min.

 

5 Serve at room temperature sprinkled with sugar.

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