2. Douro e Minho
“Bacalhau a gomes de Sá”
(Codfish with potatoes and boiled eggs)
Ingredients: (for two or three persons)
500 gr. of codfish
150 ml. of olive oil
½ kg of boiled potatoes and cut into slices
2 onions cut into slices
1 leaf of laurel
2 boiled eggs
3 garlic cut into slices
Salt
1 sprig of parsley
Olives
3. How to proceed
1- Cook the potatoes, peel them and cut into slices and store.
2- Cook the cod fish, remove the skin and the spines.
3- In a pan, put some olive oil, the onions, garlic and the laurel until the onion fries a
little.
4- In the pan add the cod fish and the potatoes and let it fry a little more.
5- Place in the oven and bake for about 15 minutes
6- Garnish with eggs rings, olives and parsley.
4. Dessert
Custard
Ingredients: (for six persons)
8 egg yolks
8 spoons of sugar
1 l. of milk
1 spoon of flour
1 lemon peel
Cookies
Sugar
5. How to proceed
Beat the yolks with sugar. Add the milk, the flour and the
lemon peel. Then beat well until it´s thicker. Place the cookies
in the baking plan and cover with the custard. Finally spread
the sugar.
6. Trás-os-Montes e Alto Douro
“Portuguese stew”
(Cozido à portuguesa)
Ingredients: (for 8 persons)
1 chicken
3 Portuguese For the rice:
sausages 1 onion
400 g of ribs Some garlic
1 cabbage; 3 spoons of olive oil
1 portuguese cabbage Salt
5 carrots Pepper
3 turnips 750 g of rice
5 or 6 potatoes
7. How to proceed
Bake up the different sausages. Cook the chicken and the ribs. Then
boil the vegetables (cabbages, carrots, potatoes). Prepare the rice:
Cut the onion and let it fry a little with some olive oil along with the
garlic cloves in the pan. Put the rice in the stew and let it fry. Spread
with salt and pepper. Then, put up the broth where you have baked
the red meat, poultry and vegetables.
8. Beira Alta
Roasted lamb
(cabrito assado)
Ingredients: (for six or eight people)
1 lamb
5 cloves of garlic
1 leaf of laurel
5 spoons of olive oil
3 spoons of pork lard
0,5 l. of white wine
Salt
9. How to procced
After cleaning the lamb, put some salt and olive oil over the lamb. The
lamb remains like this until the next day or at least three or four hours.
Then, bake up in a hot oven. When the lamb is half-baked, add some
wine, once in a while. The lamb should be well toasted.
It will be served with potatoes. After washing, bake the potatoes without
peeling them. Put a little bit of olive oil.
10. Ribatejo
“Pastéis de feijão”
(Cakes made with beans)
Ingredients:
For the pastry:
250 g of flour
1 spoon of butter
Salt
For the filling content:
125 g of mashed white beans
500 g of sugar
125 g of almonds
10 egg yolks
11. How to procced
With the ingredients indicated, prepare the pastry and add warm water.
The puree should be made with good quality beans which are peeled before
baking.
Put the sugar on the oven with a glass of water and let it boil.
Join the mashed beans, let it cook a little and add the almonds, which
should also boil a few minutes. Add the yolks.
Extend the pastry with the help of the flour. Fill up with cream and bake in
a hot oven.
12. Bean stew
(Feijoada)
500 g of butter beans
1 spoon of oil
3 leaf of laurel
400 g spare ribs
1 Portuguese sausage
100 g of bacon
2 carrots
1 onion
50 g of margarine
1 clove of garlic
2 tomatoes cut on slices
1 bunch of parsley
13. How to procced
1. choose the butter beans and soak in cold water for six hours.
2. Then, add oil , the leaf of laurel and let it cook for an hour.
3. Apart, cook in water the rib, the portuguese sausage and the carrots.
4. Chop the onion and add the margarine. Add the clove of garlic, the tomatoes in
pieces, the bunch of parsley and the other leaf of laurel and let it cook.
5. Join the baked beans.
