Recipes

 

 

 

 

Monk Fish Risotto

• 600g monkfish fillets, skinned
• 8 raw prawns, unpeeled
• 4 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 sweet red pepper, finely chopped
• 2 chorizo sausages, sliced
• 2 large tomatoes, chopped
• 1.3 litres hot stock (vegetable or fish)
• 400g risotto rice
• 1 tsp Spanish paprika
• 2 bay leaves
• Sea salt and pepper
• 2 tbsp flat parsley leaves, torn
• 1 lemon
  
  METHOD
  
  Cut the fish into healthy, bite-sized pieces.
  
  Heat half the olive oil in a frying pan and cook the fish and prawns on all sides until they change colour. Remove to a plate and season well. Add the remaining oil and cook the onion, garlic, red pepper and chorizo and fry for 10 minutes, stirring well. Add the tomatoes, stock or water and bring to the boil. Add the (unwashed) rice, paprika, bay leaves, salt and pepper, stirring well.
  
  Reduce the heat to very low, cover and simmer for 20 minutes until the rice is almost cooked but still wet and soupy (add more stock if not). Add the monkfish, prawns and parsley and simmer gently for 10 minutes.
  
  Scatter with parsley and serve in warm pasta bowls, with lemon wedges for squeezing. 
  
   

SARDINHAS NA BRAZA (SARDINES ON THE GRILL)

 Ingredients:

• 1-2 bags of Newport sardines
• 1 bag of Vista Mar sea salt

METHOD

 Place frozen Sardines in a bowl. Rub the fish with coarse salt and let it stand for 30 minutes. Peel Potatoes cut them in half and boil them

Wash, deveined the green peppers, cut them lenthwise and place them on the hot Grill.

Put the Sardines in the fish holders and place the holders on the hot Grill as well

Cook the fish at med heat, turning them occasionally. Cook them to your taste. (We like them well done and crispy).

Once peppers are done, season them with vinegar Leziria and Lavrador olive oil and set them aside.  Serve the Grilled Sardines with boiled Potatoes, grilled green Peppers and a fresh green Salad

 

Bacalhau a Brás (Brás CodFish)

Ingredients

• 350 grs cod fish
• 250 grs potatoes, diced
• 1.5 dL Lavrador olive oil
• 2 onions
• 6 eggs, mixed
• parsley
• Belfarm Portuguese black olives

METHOD

Shred the cod fish into fine pieces, removing all skin and bones.

Dice the onion and sauté in the olive oil until translucent.

Be careful to not overcook the onion.

Add the potatoes, mixed eggs and parsley and mix well, allowing the eggs to cook thoroughly.

Decorate the top with olives and serve in a covered dish.

 Fava Beans with Chourico

Ingredients

• 2 oz toucinho or bacon, cut into small cubes
• 1 onion, chopped
• 4 to 5 large cloves garlic finely sliced
• 750 grs of frozen fava beans (about 4 cups shelled beans)
• About 4 to 5 inches of chouriço, thinly sliced
• 1/4 small bunch fresh coriander (I did not have, so I used parsley)1 large bay leaf or 2 small ones
  

METHOD

Put a dutch oven on the stove and switch on the element at a very low setting (mark 3). Cut the bacon into small cubes and drop it into the dutch over. The bacon fat will be rendered slowly. Once rendered, add the onion and the garlic. Continue cooking over gentle heat for about 15 minutes, until the onion is transparent and limp.

Add the frozen favas, two tablespoons of water, the sliced chouriço and the coriander or parsley, well washed. The herbs do not need to be chopped, but you can do it if you prefer. Add the bay leaf. Season with salt and freshly ground pepper.

Cover the dutch over and let cook slowly. Every now and then shake the dutch oven to move stuff around but do not open, before at least 45 minutes have passed.

The stew is ready when the favas have lost their bright green colour and the skin is wrinkled. Stick you fork into one. It should be very tender. If you fell resistance the favas are not ready.

This dish can be done a little faster, by increasing the heat. You must add 1/4 cup water and you will need to use a wooden spoon to mix the stew and avoid it being scorched or have the favas stuck to the pan. The mixing with a spoon will result in the legumes being broken and some mashed at the end of the cooking time.

 

Aletria com Ovos (Portuguese dessert w/eggs and pasta)

Ingredients

• 100 grs Milaneza pasta
• 4 dL milk
• 150 grs sugar
• 50 grs butter Ilha Azul
• 3 egg yolks
• zest of 1 lemon
• cinnamon

METHOD 

Cook the Aletria in boiling water for 5 minutes and then drain and return to stove.  

Add the milk, lemon zest and sugar and allow the Aletria to finish cooking.  

After finished cooking, add the butter and remove from the heat.  

Whip the egg yolks together and then slowly add them to the Aletria mix, stirring continuously.  

Return the mixture to the stove long enough to allow the eggs to cook.

Pour the mixture into one large platter or 4 small dishes and then decorate the tops with powdered cinnamon.

 

Arroz Doce (Rice Pudim)

      Ingredients

• 300 grs sugar
• 250 grs Belfarm Arborio rice
• 10 grm salt
• 1 L milk
• 10 egg yolks
• 100 grs butter (no salt)
• 1 stick of cinnamon
• 1 cap vanilla
• zest of 1 lemon

METHOD

 

In a pot, bring 2 liters of water to a boil and add the rice and salt. Mix well and let it cook for 12 minutes.

Drain the rice well and wash with hot water.

In another pot, mix the milk, lemon zest, cinnamon and vanilla and bring to a boil, then pour over the rice and let the mixture come back to a boil.

Continue to mix and allow to boil until cooked.

Add the sugar and cook for a few minutes and then remove from the heat.

Mix the egg yolks with the butter in a separte dish and then slowly pour into the rice mixture, stirring continuously. Place the rice back on the stove at low heat and mix to cook the eggs without coming to a boil.

Pour into bowls or platter and decorate the top with powdered cinnamon.

 

 

Caldeirada de Peixe (Fish Stew 4 people)

• 4Lbs. any type of fish
• 1 onion, thinly sliced
• 2 cloves garlic, roughly chopped
• 1 green or red pepper, sliced
• 1 large tomato, diced
• 2 or 3 potatoes, peeled and sliced thin
• 1 bay leaf
• 1/2 cup dry white wine
• olive oil
• parsley or cilantro
• oregano
• salt and pepper