ENJOY THE BEST PORTUGUESE RECIPES
Ingredients: 300 g of green cabbage, 1 onion, 2 cloves of garlic, 500 g of potatoes, 3 tablespoonfuls of oil, 150 g of chouriço sausage, salt, pepper.
Wash the cabbage and cut it in strips. Chop up the peeled onion and garlic and cut the potatoes in blocks. Heat the oil in a large pan, fry the garlic, onion and potatoes until they are slightly golden. Add enough water to cover all the ingredients and cook for 25 minutes on low fire. When the potatoes are soft, remove from the fire and mash. In the meantime, fry the sausage cut in slices in a pan. Pour the fat out and place the sausage in the pot with potatoes. Bring the soup to boil once again, season and add the cabbage. Cook everything for 5 more minutes.
LAGAREIRO COD FISH
Ingredients: 200 g of dried cod fillet, 150 g of young potatoes, 50 g of onion, 3 cloves of garlic, olive oil, salt and pepper.
Place the cod on a tray to bake and top with onion cut into thin slices, garlic cloves and olive oil. Place the potatoes, previously cooked and seasoned with salt and pepper, on the same board. Bake about 20 min in 180°C.
ZE DO PIPO COD FISH
Ingredients: 1 kg of dry cod, 1 l of milk, 2 medium onions, 4 spoons of olive oil, 1 bay leaf, 1 kg of potatoes, 100 g of mayonnaise, salt, pepper.
Sauce: 50 g onions, 2 g garlic, 50 g concassé tomatoes, 5 g concentrated tomato, 50 ml Port wine, 1 bay leaf, piri piri, 300 ml beer, olive oil.
After soaking the cod in cold water for 24 hours (change the water 4 times), cut it into fillets and boil with olive oil and milk. In the meantime, cut the onion into cubes and put it in a pan together with olive oil, the bay leaf, salt and pepper. Add 100 ml of water with milk, left after the previous cooking. Make sure that the onion does not brown, it has to remain white and soft. After the cod boils, it has to be strained and put on a clay plate. Cover the cod with the onions and mayonnaise and mashed potatoes around it. Put it in the oven and bake 25 min. Before serving, garnish with black olives.
COD FISH STEW
Ingredients: 500 g Cod Fish, 1 Cup Seafood Broth, 3 Tablespoons Olive Oil, 3 Tablespoons Wine, 2 Cloves Garlic, 2 Onions, 4 Potatoes, 4 Tomatoes, 1/2 Green Pepper, 1/2 Yellow Pepper, 1 Pinch Salt, 1 Pinch Pepper, 1 Pinch Paprika.
Desalt the cod fish by placing it in cold water for a 24 hour period, changing the water 4 times. Cut the cod fish into small pieces. Cut the onions, potatoes and garlic and place them in a pan. Add the green and yellow peppers, tomatoes and cod fish. Add salt, crushed pepper and paprica. Add olive oil, wine and seafood broth. Cook for 45-60 minutes on low heat stirring occasionally.
Ingredients: 1 chicken (about 1 kg), 100 g ham, 4 ripe tomatoes, 10 scallions, 2 tablespoons margarine, 1 tablespoon mustard, 2 garlic cloves, 1 glass Port wine, 100 ml white wine, salt, white pepper.
Wash and clean the chicken, then dry it with a paper towel. Season the chicken with white wine, salt and pepper and cut it into pieces. Peel the scallions and tomatoes. Remove the pulp from the tomatoes and cut them into pieces. Squeeze the garlic and chop the ham into cubes. Place chicken in a special clay pot, called púcara, with all ingredients. Cover, it and place in a preheated oven at 200°C. After about one hour, when the chicken is baked, remove the cover from the clay pot to brown the skin. Serve with potatoes or rice.