PORTUGUESE SOPAS RECIPE | ALLRECIPES
This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.
Provided by j clifton
Categories Beef Soup
Total Time 4 hours 45 minutes
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
- Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.
Nutrition Facts : Calories 464.4 calories, CarbohydrateContent 11.1 g, CholesterolContent 115.8 mg, FatContent 31.5 g, FiberContent 4.4 g, ProteinContent 33.8 g, SaturatedFatContent 12.7 g, SodiumContent 149.3 mg, SugarContent 5.3 g
PORTUGUESE DUCK RICE RECIPE | BBC GOOD FOOD
This is a version of the classic Portuguese dish of duck & rice, which uses the fragrant, fatty poaching stock from the duck to cook the rice
Provided by Rosie Birkett
Categories Dinner, Main course
Total Time 2 hours 15 minutes
Prep Time 30 minutes
Cook Time 1 hours 45 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Put the duck in your largest pan, cover with water and add the coriander, bay, thyme, star anise, leek top, onion, carrot, orange zest and a grinding of black pepper. Place over a medium heat and bring to the boil, skimming off any scum from the surface. Turn down the heat slightly, cover and simmer for 45 mins, then turn off the heat and let the duck cool in the stock for 15 mins. Drain the stock from the duck, reserving it to cook the rice. Leave the duck to rest until cool enough to handle, then shred the meat away from the bone.
- Heat oven to 180C/160C fan/ gas 4. To make the rice, heat the oil in a large frying pan over a medium-high heat and sauté the leek, onion and garlic for 10-12 mins or until soft and aromatic. Add the rice and fry for 5 mins or until the grains are turning golden and crispy, and sticking to the pan. Add 400ml of the duck stock and cook for 15 mins, covered, without stirring, or until the rice is puffed and dry.
- Stir the duck meat and orange juice through the rice, season, then transfer the mixture to an oiled roasting tin or casserole dish. Top with the chorizo and place on a high shelf in the oven to cook for 20-25 mins or until the rice is crisp and golden. Garnish with coriander or mint leaves, and serve with a salad, if you like.
Nutrition Facts : Calories 998 calories, FatContent 73 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 44 grams protein, SodiumContent 1.1 milligram of sodium
More about "portuguese cookies recipes recipes"
BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 548 calories per serving
- Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
- Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
- When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
- Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
- Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
- Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
- When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
- At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
- Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.
BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 548 calories per serving
- Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
- Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
- When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
- Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
- Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
- Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
- When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
- At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
- Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.
PASTéIS DE NATA (PORTUGUESE CUSTARD TARTS) - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert, Treat
Cuisine Portuguese
Calories 460 calories per serving
- Put the filled tin on the hot baking tray. Put the tray in the middle of the oven and bake for 5- 8 mins, or until the custard starts to puff up. Once the custard has puffed up, turn the oven onto its grill setting and transfer the tarts to the top shelf. Grill for 1-2 mins or until caramelised – the darker the better. Remove from the oven and brush with a little of the remaining syrup. Let the tarts cool slightly in the moulds before turning out onto a cooling rack.
FISH SANDWICH | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine british
Calories 665 calories per serving
- Ingredients out • Kettle boiled • Oven at 130°C/250°F/gas ½ • Small lidded pan, high heat • Large frying pan, high heat • Food processor (bowl blade) START COOKING Put the baps into the oven. Slice the potato 0.5cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil. On a sheet of greaseproof paper, season the fish with sea salt, black pepper and the cayenne, then sprinkle over the flour to coat. Pour 2 tablespoons of oil into the frying pan and add the fish. Cook until golden, finely grating the Parmesan over the top when you flip it over. Tip the frozen peas into the pan with the potato, then rip in the leafy top half of the mint and replace the lid. Put the cornichons, capers, lettuce and yoghurt into the processor. Tear in the top leafy half of the parsley, squeeze in the lemon juice, then whiz up, season to taste and pour into a bowl. Drain the peas and potatoes, purée in the processor and season to taste. When the fish is perfect, get the baps out of the oven and serve with the peas, tartare sauce, pinches of cress and lemon wedges.
PORTUGUESE DUCK RICE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course
Cuisine Portuguese
Calories 998 calories per serving
- Stir the duck meat and orange juice through the rice, season, then transfer the mixture to an oiled roasting tin or casserole dish. Top with the chorizo and place on a high shelf in the oven to cook for 20-25 mins or until the rice is crisp and golden. Garnish with coriander or mint leaves, and serve with a salad, if you like.
BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 548 calories per serving
- Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
- Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
- When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
- Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
- Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
- Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
- When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
- At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
- Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.
PASTéIS DE NATA (PORTUGUESE CUSTARD TARTS) RECIPE | BBC ...
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert, Treat
Cuisine Portuguese
Calories 460 calories per serving
- Put the filled tin on the hot baking tray. Put the tray in the middle of the oven and bake for 5- 8 mins, or until the custard starts to puff up. Once the custard has puffed up, turn the oven onto its grill setting and transfer the tarts to the top shelf. Grill for 1-2 mins or until caramelised – the darker the better. Remove from the oven and brush with a little of the remaining syrup. Let the tarts cool slightly in the moulds before turning out onto a cooling rack.
PORTUGUESE RECIPES | ALLRECIPES
From allrecipes.com
30 AUTHENTIC PORTUGUESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN CINNAMON COOKIES RECIPE - COOK.ME RECIPES
From cook.me
COOK.ME RECIPES - DELICIOUS AND HEALTHY RECIPES THAT EASY ...
From cook.me
PROFESSIONAL CHEF RECIPES | RESTAURANT RECIPES & DISHES ...
From foodie.sysco.com
25 POPULAR PORTUGUESE DESSERTS - INSANELY GOOD RECI…
From insanelygoodrecipes.com
AZOREAN PORTUGUESE OCTOPUS STEW ... - GIMME YUMMY RECIPES
From gimmeyummy.com
11 CHRISTMAS COOKIES RECIPES | LEITE'S CULINARIA
From leitesculinaria.com
RECIPES - KEEPING IT RELLE
From keepingitrelle.com
PORTUGUESE RECIPES - BBC FOOD
From bbc.co.uk
COPYCAT RESTAURANT SAUCE RECIPES | TOP SECRET RECIPES
From topsecretrecipes.com
LOCAL KINE RECIPES V2.0 - UNIVERSITY OF HAWAIʻI
From hawaii.edu
PORTUGUESE RECIPES | ALLRECIPES
From allrecipes.com
30 AUTHENTIC PORTUGUESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PORTUGUESE SOPAS RECIPE | ALLRECIPES
From allrecipes.com
MEXICAN CINNAMON COOKIES RECIPE - COOK.ME RECIPES
From cook.me
COOK.ME RECIPES - DELICIOUS AND HEALTHY RECIPES THAT EASY ...
From cook.me
PROFESSIONAL CHEF RECIPES | RESTAURANT RECIPES & DISHES ...
From foodie.sysco.com
25 POPULAR PORTUGUESE DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
AZOREAN PORTUGUESE OCTOPUS STEW ... - GIMME YUMMY RECIPES
From gimmeyummy.com
11 CHRISTMAS COOKIES RECIPES | LEITE'S CULINARIA
From leitesculinaria.com
RECIPES - KEEPING IT RELLE
From keepingitrelle.com
PORTUGUESE RECIPES - BBC FOOD
From bbc.co.uk