Q&A: Portugal Traditional recipe for the holidays?
Question by Cheria: Portugal Traditional recipe for the holidays?
Best answer:
Answer by Steve G
Potted Leg of Lamb, Tavira Style
1,2 kg of leg of lamb ;
1 dl of olive oil ;
4 cloves of garlic ;
1 bunch of parsley ;
50 grs of butter ;
100 grs of lard ;
1 dl of vinegar ;
2,5 dl of dry white wine ;
6 peppercorns ;
4 cloves ;
800 grs of potatoes ;
2 bay leaves ;
paprika to taste ;
kitchen salt to taste ;
water
Preparation:
Clean the leg of lamb of all fat, skin and ink.
Peel the garlic and crush it with kitchen salt and a little olive oil. Add the paprika and white wine and combine.
Spread the product obtained that way over the leg of lamb.
In an earthenware pot place the parsley, bay leaf, peppercorns, cloves, vinegar, the rest off the white wine, butter, lard and a little water. Stir these ingredients carefully.
Then place the leg of lamb in the pot and let it sleep in the mixture for 3 to 4 hours. Cover the pot and put it in the oven to stew.
Wash, peel and quarter the potatoes.
When the lamb is almost ready, add the potatoes.
Keep the pot covered until the potatoes are cooked.
Correct the seasoning and sprinkle with chopped parsley.
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Bacalhau de Consoada
(Christmas Eve Cod)
Serves 6 to 8
Ingredients
2 pounds salted cod, cut into 6 or 8 fillets (see NOTE)
1 1/2 pounds potatoes, boiled in their skins and peeled while still hot
1 large head cabbage, cut into 8 pieces, boiled until just tender
12 hard-boiled eggs, sliced in half
Sauce
3 tablespoons olive oil per person
1 clove garlic per person, minced
1 teaspoon wine vinegar per person (or less to taste)
1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.
2. Pour off the water, and refill with enough boiling water to cover the fish by several inches. Cover the pan with a heavy dishtowel and leave the cod to soak in the hot water for 30 minutes. (If the fish isn’t cooked fully, simmer gently until finished.) Drain the cod, and remove any bits of skin or bone.
3. To make the sauce, bring the oil and garlic to a boil in a small saucepan, remove from the heat, add the vinegar, beat well and serve in a sauceboat.
NOTE: All these items must be cooked at the last minute, just before serving, so as to be brought to the table at their best. They are served on big platters, separately.
yes.. Bacalhau….
Portuguese Green Soup:
INGREDIENTS
4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 1/2 teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned
DIRECTIONS
In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
“Bolo Rei”
A Portuguese yeast bread that is traditionally served to celebrate Epiphany. The dough is enriched with butter and eggs, flavored with raisins, pine nuts, and orange and lemon zest, and topped with candied fruits, sugar, and citrus zest. It is formed into a large ring shape and baked until golden. It is the custom to insert a dried bean and a small coin or gift into the dough before baking. Whoever receives the slice of bread containing the bean is the person designated to make the bread the following year. A similar recipe known as “Twelfth Night Bread” is the Spanish version of the bread.
Portugal’s Bolo-Rei
1/2 C. candied citrus peel, chopped
3 T. raisins
3 T. pine nuts
1/3 C. plus 2 T. Port
2 1/2 t. active dry yeast
1/3 C. plus 2 tbsp. water
3 1/2 C. unbleached flour
1 1/2 t. salt
7 T. unsalted butter, softened
1/3 C. plus 2 tbsp. sugar
Grated zest of 1 lemon
Grated zest of 1 orange
3 eggs, beaten
1 dried fava bean or small trinket
Topping:
1 egg yolk beaten with 1 tbsp. water
10 candied cherries
2 segments candied orange peel
2 segments candied lemon peel
2 segments candied lime peel
Lump sugar, crushed, for garnish
Apricot jam, for glaze
To prepare bread:
Soak citrus peel, raisins and pine nuts in Port overnight or until plump. Sprinkle yeast into water in bowl and let stand 5 minutes. Stir to dissolve.
Mix flour and salt in large bowl. Make well in center and pour in dissolved yeast. Use wooden spoon to draw enough flour into dissolved yeast to form soft paste. Cover bowl with dish towel and let stand until “sponge” is frothy and slightly risen, about 20 minutes.
In separate bowl, beat butter with sugar and lemon and orange zests until light and fluffy. Add eggs, 1 at a time, and beat well after each addition. Add mixture to flour mixture and mix in flour from sides to form soft dough. Turn dough out onto lightly floured work surface. Knead until soft, smooth, silky and elastic, about 10 minutes. Knead in dried fruit and pine nuts until evenly distributed.
Place dough into clean bowl and cover with dish towel. Let rise until doubled in size, about 2 hours. Punch down, then let rest 10 minutes. Shape dough into ring and place on buttered baking sheet. Wrap dried fava bean or trinket separately in wax paper. Insert tiny package into bottom of shaped dough. Cover with dish towel and set aside until doubled in size, about 1 hour.
To prepare topping:
Brush dough with egg glaze and decorate with candied fruit and crushed sugar. Bake at 350°F. 45 minutes until golden. Warm apricot jam in saucepan over low heat until melted, then brush top and sides of bread with jam. Cool on wire rack. Makes 1 Loaf
http://www.thatsmyhome.com/bakery/sweetbreads/bolorei.htm
Christmas in Portugal
http://www.nanjay.com/DillyDoodles/Christmas/MerryPortugal.htm
http://www.santas.net/portuguesechristmas.htm