Cooking Portuguese Recipes

Three Traditional Portuguese Recipes

Portuguese cuisine is well known for being comprised of simple, handy ingredients. However, the country’s people have an uncanny way of preparing “simple” ingredients in the most delectable ways! Most Portuguese dishes have a particular emphasis on ingredients easily found in local markets, which includes fish, seafood, vegetables, and spices. This article has three great traditional Portuguese recipes that are easy to make and extremely tasty!

Sweet Bread

Ingredients:
1/2 cup lukewarm milk
1 egg
1 tbsp butter
2 1/4 tbsp sugar
1/3 tsp salt
1 1/2 cups bread flour
1 tsp yeast

Pour the yeast into the milk and let it dissolve for a few minutes. In a large bowl, mix together the flour, salt, and sugar. Next, add the milk/yeast mixture, butter, and egg. Mix well. Knead the dough on a floured surface. Once the dough is smooth, place a wet towel over it and allow it to rise for at least an hour. You can place the dough in a greased bread pan, or shape it into a round loaf and bake it on a lightly greased baking sheet. Bake at 350 degrees F for until the bread is light brown. You can test its doneness by sticking a toothpick in the center. If it comes out clean, it’s done.

Portuguese Soup

Ingredients:
1 lb Chorizo
1 bunch of kale
1 small cabbage
1 can kidney beans
8 potatoes
Salt and pepper to taste
Beef bone (optional—for flavor)

Directions:
Bring a stock pot full of water to a boil. Add the beef bone and chorizo and let it boil for about half an hour. Add in the kale, beans, potatoes, cabbage, and salt and pepper. Continue to boil the soup until the potatoes are tender. After everything is thoroughly cooked, let the soup stand for an hour (covered) before serving.

Egg Pudding

Ingredients:
1 egg (white only)
12 egg yolks
1/2 tsp butter
1 cup white sugar + 1 1/3 additional cups
¼ cup hot water
Lemon peel
1/2 cup hot water
1 cinnamon stick

Directions:
In a bowl, beat together the egg yolks, egg white, and butter until smooth. Set this aside for later. Heat 1 cup of sugar and 1/4 cup of water over low heat. Stir the mixture occasionally until the sugar has dissolved. Pour it into a baking dish, taking care to coat the bottom and sides of the dish with the mixture. In a separate sauce pan, mix together 1 1/3 cups of sugar, lemon peel, 1/2 cup of water, and the cinnamon stick. Bring this mixture to a boil and continue boiling for two minutes, then remove it from the heat. Remove the lemon peel and cinnamon stick from the mixture. Beat this mixture into the egg mixture, then pour into the baking dish with the sugar/water mixture. Place a damp towel in the bottom of a roasting pan, then put the baking dish on top of the towel. Fill the roasting pan with water until it reaches half way up the side of the baking dish. Bake at 400 degrees F for about an hour. If the pudding begins to brown too early, cover it until it finishes baking. Cool the pudding completely before inverting it onto a serving dish.

About the Author

If you’re looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.

What is your best Portuguese recipe?

I am really into Portuguese cooking right now and I was wondering if you good people could help me out with some of your favorite Portuguese recipes.? Thanks alot!!

My ex-husband’s grandmother used to add cooked macaroni in this soup, too. It was really good!

PORTUGUESE KALE SOUP

1 tablespoon finely chopped garlic
1/2 cup diced onions
1/2 cup diced carrots
1 bunch kale, stemmed and roughly chopped
6 ounces chopped chourico (spicy Portuguese sausage), or chorizo
3 bay leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
6 cups beef stock
1 cup kidney beans
6 ounces diced tomatoes
10 ounces diced potatoes

In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.

Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup. Remove the bay leaves and serve hot.

Consider ginger
A rhizome with ancient roots, ginger’s fire and spice has made it a truly global ingredient. What role does it play in your kitchen? No one knows where ginger evolved, and it no longer seems to exist in the wild. In Sanskrit, singabera means horns or antlers, and the plant may well have spread from south Asia, but we can be no more precise than that. It lends itself supremely to cultivation: at …

Portuguese Recipes – How to make ‘Salame de Chocolate’ (“Portuguese Chocolate Salami”) NINO’s CUISINE!

 

Cooking Portuguese Recipes

Portuguese Barbecue Chicken Recipe

Ingredients:

-2kg chickens ( 1kg each chicken)
-Lemon wedges,
-hot potato chips,

For chilli sauce:
-3 roughly chopped garlic cloves,
-1/4 cup olive oil,
-5-7 small fresh roughly chopped red birdseye chillies,
-1 tablespoon sea salt,
-2 tablespoons fresh lemon juice

Preparation:

For the chilli sauce, in a bowl of food processor place the chillies and the garlic. Then scraping down the side occasionally until the chillies are finely chopped. Now add lemon juice, oil and salt into the bowl and transfer to a plastic container.

Place one of the chickens, breast side up on a work surface and use poultry

shears to cut the the chicken breast in a half and cleaning the bones.
Press the chicken to open flat and cut on eaither side of backbone then discard backbone. Remove breast bone halves and tuck under wings. Pat dry with paper towel.

Repeat these steps with the other chicken.

Preheat your barbecue on high. Make 5 mm deep and 4 cm long cuts into the chicken flesh. Reserve 2 1/2 tablespoons chilli sauce and brush underside of the chicken with the rest of the chilli sauce.

Reduce the bbq grill to medium, then place chicken skin side up on the grill.

Cook for about 10 minutes, brushing with the chilli sauce. Brush the top of the chicken with the rest of the chilli sauce and turn over. Cook for 8 minutes more and when chicken is fully cooked transfer to a plate and
cover loosly with foil.

Set aside for about 5 minutes. Brush the chicken with the reserved chilli sauce and serve the chicken with lemon wedges and hot potato chips.

You can cook the delicious chilli sauce 2-3 weeks before, and store in a fridge for much more better taste.

Serves 4.

About the Author

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious BBQ recipes and much more. They have a wealth of guides, how-to’s, hints, BBQ grills, tips and reviews, with a blog that is updated daily.

Portuguese sausage recipe please help?

I have some portuguese sausage but I dont know what to do with it. My boyfriends grandma gave it to him but I dont know how to cook it. everytime I eat it from her house or his dads it taste the same so i was just wondering how it was made I dont want it to go bad. what can i do with it?

Linguica and eggs is great. Slice it and lightly brown it, then throw scrambled eggs in the pan and cook them. Yum.

There are lots of great soups with linguica, beans and kale (portuguese stone soup). I’ve made this recipe: http://www.epicurious.com/recipes/food/views/2822

Linguica is frequently used with seafood, especially clams. This is big in New England.

Here are a bunch of ideas: http://www.cooks.com/rec/search/0,1-0,linguica,FF.html

Peri Peri Portugese Chicken Recipe

 

Portuguese Cooking

Delicious Portuguese Coffee Custard Tarts

Gourmet Inspired Tip: Who doesn’t love a good coffee dessert and who doesn’t absolutely adore Portuguese tarts? I thought I would marry these two passions of mine and create some Portuguese Coffee Tarts.

I didn’t have a muffin tin, so I used the oven safe tea cups again, but they turned out amazingly well with the puff pastry – if you like that extra bit of puff.

Ingredients:

4 x 10 cm rounds of puff pastry
1/2 cup sugar
1/2 cup water
3/4 cup milk
2 egg yolks
1 shot of espresso or strong coffee
2 tbs corn flour
1 tsp vanilla extract
1 tbs brown sugar

Method:

Grease a muffin tin (or in my case, tea cup) and cover with puff pastry sheets to form 4 good bowls. Refrigerate.

Preheat oven to 200 degrees Celsius. While the oven is heating, combine sugar and water in a saucepan and stir slowly over low heat until sugar dissolves and becomes syrupy. Remove from heat.

In a bowl, combine your corn flour, milk and egg yolks and whisk until well combined. Add sugar mixture and vanilla extract and mix thoroughly. Return mixture to stove and heat slowly until mixture thickens to a good custard consistency. Add espresso and stir until well combined.

Remove pastry cups and pour custard mixture into bases. Bake for 20-25 minutes until the pastry just starts to brown. Remove from oven and let the custard settle back into the bases.

Spread brown sugar on a piece of aluminium foil and dry in oven for 1-2 minutes to remove moisture. Gently tap the tarts out of their containers and then sprinkle the tops with brown sugar. Place under hot grill or broiler, or use a blow torch, to quickly caramelise the tops. Serve.

Find more great gourmet recipes and cookings tips on the Gourmet Inspired Food Blog

About the Author

Author of food blog, Gourmet Inspired. Leave the professional tips and tricks to the professionals, but let the professionals inspire the rest of us.

Go learn to cook in Portugal

Cast Iron Cookware Pots….

« Previous12345...1920Next »

Portuguese Cooking $12.88 Portuguese Cooking

Portuguese Homestyle Cooking By Ortins, Ana Patuleia $37.25 An intriguing introduction to the culinary traditions, lore, and techniques of Portuguese cookery presents a wide range of authentic recipes for dishes ranging from appetizers to desserts, along with a host of tip on cooking technques, ingredients, and more. Author: Ortins, Ana Patuleia Publication Date: 2008/09/30 Number of Pages: 240 Binding Type: Hardcover Language: English Depth: 1.00 Width: 9.50 Height: 10.50

The New Portuguese Table: $19.5 Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways. In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal. David Leite, a Portuguese citizen, is a James Beard award-winning writer and the founder of the popular website www.leitesculinaria.com, a hub for recipes and food journalism.

On Cooking: $92.96 On Cooking

Cooking $26.39 Cooking

Portuguese Ckg $20 Portuguese Ckg

Cuisines of Portuguese, Expanded Edition $20.96 Cuisines of Portuguese, Expanded Edition