Favorite Portuguese Recipes
PORTUGUESE FESTA SOUPAS
4-5 lb. roast (chuck) 1
tsp. cinnamon
1/2 tsp whole cloves 1 tsp. whole allspice
1 tsp. whole cumin 4 bay leaves
black pepper 1 large onion - chopped
1 small clove garlic - crushed 1 small bottle sherry wine
1 can tomato sauce 4 sprigs fresh mint
salt to taste 1 loaf "day-old" french bread
Place meat in large stew
pot, cover with water. Add sherry wine and tomato sauce. Tie whole spices in cheese cloth
or put in tea-ball and place in pot. Add garlic, onion, salt and pepper. Over medium heat,
bring to slow simmer, reduce heat and simmer 4 to 5 hours. DO NOT BOIL! Slice french bread
and place in large deep bowl. Place 2 sprigs of the mint on top of bread. When meat is
done (should pull apart with a fork) place in large bowl and top with
remaining mint. Remove spice ball from liquid and pour over the sliced bread, creating a
"soup".
(Spices may be adjusted
according to personal preferences. Chopped or wedged cabbage is often added during last
hour of cooking. Any type roast may be used.
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PORTUGUESE KALE SOUP
6 cups water 2 1/2 tsp.
salt
2/3 cup dry red kidney beans 2 cups torn fresh kale
1 lb. beef shank bones 2 cups peeled & cubed potatoes
8 oz. chorizo (or Italian sausage) 2 cups coarse chopped cabbage
2/3 cup dry split peas black pepper to taste
In dutch oven, combine
water and kidney beans. Bring to boil, simmer 2 minutes. Remove from heat, cover and let
stand 1 hour. In skillet, brown shanks and sausage. Stir into beans with peas and salt.
Bring to boil, cover and simmer 2 hours. Remove shanks, cube meat and return to pan. Add
kale, potatoes and cabbage. Simmer covered 25 to 30 minutes. Serves 8-10.
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Portuguese Doughnuts. is a
very popular Portuguese dessert. Because the many regions of Portugal cook differently,
there are many variations of the recipe with different names as well. The following are a
very good example of this.
FILHOS de NATAL (Christmas
fritters)
1 pkg dry yeast 1/4 cup warm milk
4 cups flour 1 tsp. salt
5 eggs, lightly beaten 4 tbsp. brandy
3/4 cup honey 1/2 cup hot water
Oil for deep frying
Dissolve the yeast in the
warm milk and let stand for 5 minutes. Sift the flour, add the salt and pour in the yeast
mixture, beaten eggs and brandy. Knead into a smooth elastic dough. Place in a greased
bowl, cover with a cloth and let rise in warm place until doubled in size (about 2 hours).
Punch down the dough and roll out in a floured board to about 1/4 inch thickness. Cut into
strips 1/2 inch wide and 2 inches long and fry in hot oil (375 degree) for 2 to 3 minutes
until crisp and golden brown. Drain on paper towels. Dissolve the honey in hot water and
dip the fritters in the mixture
until coated. Serve hot or cold. Serves 6 to 8.
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FILLOZES (Portuguese
Doughnuts)
3 cups flour 1/2 tsp. salt
1 yeast cake 1 cube butter
3 tbsp. sugar 9 eggs
Dissolve yeast in 1/4 cup
lukewarm water. Beat eggs well, add sugar, beat well , add dissolved yeast. Mix all with 3
cups flour, work together until it forms a soft dough, beating well. Melt butter and let
cool to lukewarm, then pour into dough, work together well and set in warm place to rise
until double in size. Heat 1 cup oil to boiling point on low fire. Put milk in saucer, dip
hands in milk. Take dough (1 tbsp) in hand - keep stretching until round a thin. Drop
piece into oil, turning as needed to brown on both sides. Coat each one in sugar while
still warm.
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MALASADAS (Doughnuts)
1 pkg. yeast 1 tsp. salt
1/3 cup warm water 1 1/3 cup cream
1 tsp. sugar 1 1/3 cup warm water
2 lbs. flour 1/3 cup melted butter
1/3 cup sugar 8 eggs, slightly beaten
Dissolve yeast in the 1/3
cup warm water and 1 tsp sugar. Let stand until ingredients are dissolved. Measure flour,
sugar and salt into a large bowl. Mix cream and water together, and add to dry
ingredients. Add also the melted butter and beaten eggs. Add the dissolved yeast mixture
and stir well to form a soft dough. Cover and put in a warm place. Let stand until double
in size, about 1 1/2 hours. Drop by spoonfuls into deep hot oil, fry until light brown.
Remove and drain on a rack with absorbent paper towel. Coat with
sugar, if desired. Makes 5 dozen.
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Paposecos(Rolls)
10 c flour (more or less) 1 tbsp. salt
2 pkg. active dry yeast 1 tbsp. sugar
1/4 cup margarine 3 1/2 - 4 cups lukewarm water
11/2 tsp. shortening
Dissolve yeast in 1/2 cup of the lukewarm water with 1/2 tsp. sugar added, let stand for 5
minutes or until doubled in size. Place in large bowl, add enough flour to make a batter,
cover with a cloth and blanket, and let stand until it forms bubbles and looks lumpy. Add
remaining ingredients, mix well and knead for about 10 minutes or until smooth. Add more
flour if dough is too soft. Cover with the cloth and blanket and let stand in warm place
until doubled in size. On floured board, using about 1/3 cup dough for each roll, shape
into round balls. Let shaped rolls rest on a cloth. After all rolls are
shaped, beginning with first shaped rolls, flatten each with palm of hand, making an
indent in the middle with the side of your hand, and fold in half. Lay each on a cloth
with open side down. Let rolls rest for 5 minutes. Place rolls on baking sheet with open
side up, and brush with milk. Bake in pre-heated 500 degree oven for 10 to 15 minutes.
Makes about 2 dozen.
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