Traditional Portuguese recipes

(Receitas tradicionais Portuguesas)

Douro e Minho

“Bacalhau a gomes de Sá”

(Codfish with potatoes and boiled eggs)

Ingredients: (for two or three persons)

500 gr. of codfish

150 ml. of olive oil

½ kg of boiled potatoes and cut into slices

2 onions cut into slices

1 leaf of laurel

2 boiled eggs

3 garlic cut into slices

Salt

1 sprig of parsley

Olives

How to proceed

1- Cook the potatoes, peel them and cut into slices and store.

2- Cook the cod fish, remove the skin and the spines.

3- In a pan, put some olive oil, the onions, garlic and the laurel until the onion fries a

little.

4- In the pan add the cod fish and the potatoes and let it fry a little more.

5- Place in the oven and bake for about 15 minutes

6- Garnish with eggs rings, olives and parsley.

Dessert

Custard Ingredients: (for six persons)

8 egg yolks

8 spoons of sugar

1 l. of milk

1 spoon of flour

1 lemon peel

Cookies

Sugar

How to proceed

Beat the yolks with sugar. Add the milk, the flour and the

lemon peel. Then beat well until it´s thicker. Place the cookies

in the baking plan and cover with the custard. Finally spread

the sugar.

Trás-os-Montes e Alto Douro

“Portuguese stew” (Cozido à portuguesa)

Ingredients: (for 8 persons)

1 chicken

3 Portuguese

sausages

400 g of ribs

1 cabbage;

1 portuguese cabbage

5 carrots

3 turnips

5 or 6 potatoes

For the rice:

1 onion

Some garlic

3 spoons of olive oil

Salt

Pepper

750 g of rice

How to proceed

Bake up the different sausages. Cook the chicken and the ribs. Then

boil the vegetables (cabbages, carrots, potatoes). Prepare the rice:

Cut the onion and let it fry a little with some olive oil along with the

garlic cloves in the pan. Put the rice in the stew and let it fry. Spread

with salt and pepper. Then, put up the broth where you have baked

the red meat, poultry and vegetables.

Beira Alta

Roasted lamb (cabrito assado)

Ingredients: (for six or eight people)

1 lamb

5 cloves of garlic

1 leaf of laurel

5 spoons of olive oil

3 spoons of pork lard

0,5 l. of white wine

Salt

How to procced

After cleaning the lamb, put some salt and olive oil over the lamb. The

lamb remains like this until the next day or at least three or four hours.

Then, bake up in a hot oven. When the lamb is half-baked, add some

wine, once in a while. The lamb should be well toasted.

It will be served with potatoes. After washing, bake the potatoes without

peeling them. Put a little bit of olive oil.

Ribatejo

“Pastéis de feijão” (Cakes made with beans)

Ingredients:

For the pastry:

250 g of flour

1 spoon of butter

Salt

For the filling content:

125 g of mashed white beans

500 g of sugar

125 g of almonds

10 egg yolks

How to procced

With the ingredients indicated, prepare the pastry and add warm water.

The puree should be made with good quality beans which are peeled before baking.

Put the sugar on the oven with a glass of water and let it boil.

Join the mashed beans, let it cook a little and add the almonds, which should also boil a few minutes. Add the yolks.

Extend the pastry with the help of the flour. Fill up with cream and bake in a hot oven.

Bean stew (Feijoada)

500 g of butter beans

1 spoon of oil

3 leaf of laurel

400 g spare ribs

1 Portuguese sausage

100 g of bacon

2 carrots

1 onion

50 g of margarine

1 clove of garlic

2 tomatoes cut on slices

1 bunch of parsley

How to procced

1. choose the butter beans and soak in cold water for six hours.

2. Then, add oil , the leaf of laurel and let it cook for an hour.

3. Apart, cook in water the rib, the portuguese sausage and the carrots.

4. Chop the onion and add the margarine. Add the clove of garlic, the tomatoes in

pieces, the bunch of parsley and the other leaf of laurel and let it cook.

5. Join the baked beans.