Portuguese Gastronomy

Menu 1 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Pig ear ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Preparation: The ear is cooked with water and salt. Then we drain the water and cut the ear in small pieces. To finish we season the ear with oil, garlic, coriander and vinegar.

Green soup: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Preparation: In a pot we put water and salt. When it starts to boil we add the potatoes (already cut in small pieces) into the pot . Once they are cooked we smash them and put them again into the pot. Then we add the cabbage (already cut in small pieces). Then we add the oil and let it boil for 2 or 3 minutes. (If you like you can also add a slice of a special sausage.)

Roast codfish with punched potatoes ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Preparation: We put the potatoes to roast in the oven (without peeling them off). While the potatoes are being cooked we grill the codfish and season it with a little bit of salt. After all being cooked we put the codfish in a dish and then we join the punched potatoes; to finish we season it with salt, oil and garlic.

Sweet rice ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Preparation: We join the cinnamon stick to the lemon peel and the milk. Then we boil everything together. Then we join the rice always stirring everything. Then once the rice is creamy, we join the sugar stirring all the time and we let it boil for at least 3 minutes. (If you like, you can decorate the plate with cinnamon bark).

Menu 2 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Melon with ham ,[object Object],[object Object],[object Object],Preparation: We cut the melon in small pieces and ham in thin slices. Then we roll up the slices of ham around the slices of melon.

Stone soup ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Preparation: Soak the red beans for a few hours. Then clean the pig ear. Boil the red beans in lots of water with the pig ear, the sausages, the bacon, the onions, the garlic and the piece of laurel. After that, season it with salt and pepper. If you need, add more water, but make sure that it is always boiling. When the meat is cooked, take it off and put the potatoes sliced in small cubes and the coriander that you have previously chopped. Let the potatoes boil. When you take the pot off the stove put in there the meat previously sliced in pieces and a nice washed stone.

Piglet with fried potatoes ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Preparation: Season the piglet with salt two hours beforehand. Then dress the piglet with the pig lard. Then put the garlic, the laurel and the capsicum in a mortar and mash them until it turns into a homogeneous mass. Then add the white wine inside the piglet. After you have done all this, put the piglet in the oven for 2 hours (180º C). This meal is usually served with fried potatoes.

Creamy milk ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Preparation: Boil the milk but remove some to dissolve the rest of the ingredients. After mixing the eggs, the flour, the sugar and the lemon juice with the milk (so that it is quite fluid), then join this to the boiled milk, always stirring the ingredients. If you’d like to, you can put a little bit of sugar on the top of the creamy milk and burn it. It’s delicious! After this, put it in fridge and a few hours later, it is ready to be served.

Fusion menu ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Vegetable soup ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

The Brazilian “feijoada ” ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

The Brazilian “feijoada ” ,[object Object],[object Object],[object Object]

Fried Banana ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Fried Banana ,[object Object],[object Object]

Bibliography ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Work done by: ,[object Object],[object Object],[object Object]

Portuguese Gastronomy

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