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Portuguese Recipes ( a little taste from home)

SANDYSANDY

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Get Shredded!
Sardinhas Assadas / Portuguese Grilled Sardines

Ingredients:
? 16 -20 sardines
? sea salt
? olive oil
Directions:
1.
Rinse the sardines and remove the scales, then sprinkle liberally with the sea salt and leave for at least 1 hour.
2.
Preheat your grill, broiler or barbecue so that it's nice and hot.
3.
Rinse the sardines under some water and then dry them with papertowels.
4.
Brush the sardines with a little olive oil and then grill for several minutes each side until they are cooked.
5.
Serve immediately with a dash of olive oil drizzled over the tops, and sea salt sprinkled over them.
Serving Size: 1 (48 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories 99.8

Calories from Fat 49
49%
Total Fat 5.5 g
8%
Saturated Fat 0.7 g
3%
Cholesterol 68.1 mg
22%
Sodium 242.4 mg
10%
Total Carbohydrate 0.0 g
0%
Dietary Fiber 0.0 g
0%
Sugars 0.0 g
0%
Protein 11.8 g
23%


Portuguese Piri Piri Chicken

? 2 tablespoons grated fresh lemon rind
? 3 tablespoons lemon juice
? 10 cloves garlic, minced
? 2 tablespoons olive oil
? 2 teaspoons hot pepper flakes
? 1/2 teaspoon salt
? 2 (1 kg) lbs chicken pieces
Directions:
1.
In large glass bowl, combine all ingredients except chicken; mix well.
2.
Add chicken, turning to coat.
3.
Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.
4.
Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.
5.
Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
6.
For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.



Pork and Clams (Ameijoas Na Cataplana)

? 3 lbs clams
? 2 tablespoons olive oil
? 2 large onions, chopped
? 2 garlic cloves, smashed
? 2 lbs pork fillets, cut into 1 inch cubes
? 2/3 cup dry white wine
? 4 -5 fresh tomatoes
? 1 cup finely chopped coriander or 1 cup finely chopped parsley
? 1 teaspoon cayenne pepper
? salt
? fresh ground pepper
Directions:
1.
Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
2.
Soak overnight in salt water, to expel sand.
3.
Heat olive oil in a (cataplanda) cast iron dutch oven.
4.
Fry onions and garlic until soft and golden.
5.
Add pork and brown on all sides.
6.
Add clams and dry white wine.
7.
Increase heat, and cook briskly, shaking pan until wine has reduced.
8.
Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
9.
Cover tightly and simmer for 30-40 minutes or until pork is tender.
10.
Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving


Bbq Squid Recipe

Ingredients

Colossal Squid

For the sauce :

Lemon juice

Fish sauce

Chopped Garlic

Chopped Cilantro

Hot chili sauce

Chopped Onion
Directions
Cut up the squid into its different parts and remove hard parts such as ink sack and bones.
Mix up lemon juice, fish sauce, garlic, cilantro, hot chili sauce, onion and a sweetener for making the sauce.
Pierce the pieces into skewers and baste on a grill with the sauce until done.

Note : Remember to soak the skewers before piercing and placing on the grill.



Portuguese Shoulder Lamb Chops Recipe

Ingredients

Cumin-cinnamon marinade or Pickling spice marinade

5 or 6 shoulder lamb chops, each 3/4 inch thick
Directions
Pour either of the marinades over chops; cover and refrigerate for at least 8 hours or until next day.
Remove chops from marinade and drain briefly (reserve marinade).
Place on a lightly greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, basting frequently with reserved marinade, for about 20 to 25 minutes or until meat is well browned on both sides but still pink in center when slashed.



Kale and potato soup with chorizo recipe (caldo verde)

Ingredients
2 tbsp olive oil
2 (about 340g) chorizos, thinly sliced
1 onion, finely chopped
1 garlic clove, finely chopped
6 (about 1.2kg) sebago or desiree potatoes, peeled, quartered
100g (1? cups) cavolo nero (Tuscan kale) or white cabbage, finely shredded
Crusty bread, to serve


Preparation
Heat olive oil in a large saucepan over medium heat. Cook chorizo for 2 minutes or until golden. Transfer to a plate. Add onion and garlic to the same pan and cook for 3 minutes or until onion softens. Increase heat to high, add potatoes and cook for a further 3 minutes or until potatoes start to soften.

Add 1.75L water and bring to the boil. Reduce heat to medium and cook for 20 minutes or until potatoes are very tender.

Using a handheld blender, pur?e soup until roughly blended. Return pan over high heat, stir in chorizo, 2 tsp salt and 1 tsp pepper and cook for 2 minutes or until heated through.




Stir in cavolo nero, cover, and stand for 5 minutes or until wilted. Serve with crusty bread.
 
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