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Portuguese granny's recipes

 

 Preparation  

 

Bake whole potatoes and skin after washed thoroughly for 30 to 35 minutes. Cook the cod in another pan for 10 minutes. Remove skin and bones cod and then rub it in a clean cloth bag. After the potatoes are cooked, drain them and skin them. Put them in a saucepan over low heat, very gently, to dry a bit. When the potatoes are cooked, mash them. Meanwhile mix the onion and the garlic in olive oil and let it fry gently. Mix it with potatoes and shredded cod, until smooth. Then add the parsley and beaten eggs, slat and pepper and mix a bit more.With the help of 2 spoons dipped in olive oil, mold crayons, and fry them in hot and abundant oil only a few at a time. Drain them on absorbent kitchen paper and serve them, decorated with a sprig of parsley.

 Ingredients 

 

 

  • 300 gr. of cod

  • 300 gr. of potatoes for baking Four eggs

  • 2 garlic cloves

  • One deciliter of olive oil

  • One chopped onion

  • A sprig of parsley

  • Salt and pepper as just

  • A little of oil

      Codfish cakes    

       Dogfish soup     

 Ingredients 

 

 

  • 1kg of dogfish

  • 1dl of olive oil

  • 4 cloves of garlic1 small onion

  • 1 bay leaf

  • Pepper (to taste)

  • 1,5 liters of water2 tablespoons all-purpose flour

  • 3 tablespoons vinegar

  • 1 bunch of coriander

  • Salt (to taste)

  • Slices of crusty bread (to taste)

 

 Preparation  

 

Place the dogfish in a large bowl with water, and season with a little salt, 0,5dl olive oil, pepper, coriander, the peeled whole garlics, the peeled whole onions, a bay leaf and vinegar, leave to marinate for about an hour.In a pan, place the remaining olive oil over low heat and add the dogfish with the marinade, increase the heat, simmer and cook the dogfish about 25 minutes on a low heat.When the dogfish is cooked, remove it to a dish, along with the onion and the bay leaf. Add the flour and stir well with a wooden spoon until creamy.Place the dogfish again on the pan and cook about three minutes over low heat.Place the bread slices on the bottom of a large bowl, and pour on top the dogfish with the broth.

 

 Preparation  

 

Cook the peeled potatoes with onion, chorizo ​​and garlic cloves in ½ l. of water with the salt and half the oil. Remove the chorizo​​, crush everything else and light the fire again. Once it is boiling, add the kale. Bake in the uncovered container, just enough time to let the cabbage cook. Check the seasoning and add the rest of the oil. Cut the sausage into slices, distribute them by plates and drizzle with the green broth. Note: If the cabbage is very hard, scald it with boiling water and then rinse off thoroughly with cold water.

 Ingredients 

 

 

  • 200g of kale

  • 500g of Potatoes

  • 50g of chorizo

  • 1 onion

  • 2 cloves of garlic

  • 1.5 l of water

  • 1 dl of olive oil

  • Salt

       Portuguese Green Soup      

 

 Preparation  

 

Before baking sardines place them in a container with rack and sprinkle them with plenty of salt. Prepare the coal of your grill and heat the grill as well (it is important for sardines from sticking together to grid), placing it at a distance of about 5 cm from the coal. Shake or, if you prefer, pass the sardines under running water (inside scoop) and arrange them on the grill. Bake them well on both sides (depending on the coals of your grill + / - 3 minutes each side). If the coal begins to produce a lot of smoke/fire with the loosened fat sardines, do not pour water, instead lift the grill and wait for the fire to go out. Remove the sardines to a plate and serve it with cornbread and a salad of peppers.

 Ingredients 

 

 

  • 6 sardines

  • Coarse salt

       Grilled Sardines       

 

 Preparation  

 

Combine the garlic, salt, oregano, basil, and pepper in a mortar and pound to a paste with the pestle, then work in enough oil to achieve a spreading consistency, 1 to 2 tablespoons.Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Using your fingers or a spatula, spread the spice paste on both sides of each of the steaks, then place in a baking dish just large enough to hold them flat in a single layer. Pour another 1/4 cup of the oil over the fish and turn the steaks once or twice to coat. Place a bay leaf under each steak and one on top, then cover and let marinate, in the refrigerator, for 3 to 4 hours, spooning the oil over the steaks occasionally.Preheat the grill to high. When ready to cook, oil the grill grate. Remove the tuna steaks from the marinade. Rinse and blot dry with paper towels, then brush on both sides with 1 to 2 tablespoons oil. Arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium well (the Portuguese like their tuna on the medium side of medium well), turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.Transfer the steaks to serving plates or a platter and serve at once.

 Ingredients 

 

 

  • 4 cloves garlic , peeled

  • 1 tablespoon salt , coarse (kosher or sea)

  • 1 tablespoon oregano leaves, dried

  • 1 tablespoon basil leaves, dried

  • 1 teaspoon black pepper , freshly ground

  • 1/2 cup olive oil , extra-virgin, preferably Portuguese, or as needed

  • 4 tuna steaks (each 6 to 8 ounces and about 1 inch thick)

  • 8 bay leaves

       Tuna Steak      

 

 Preparation  

 

Start by cooking all meat in a large saucepan. Meats that are saltier should soak a few hours previously and only then place the baking. Drizzle the cooking water with a little olive oil and season to taste. By order of faster cooking, will be taking the sausages, then the meat, pork, and only at the end is when you remove the beef after thoroughly cooked. Use the same water to cook the vegetables. When they are cooked, remove the pan from the heat, leaving the vegetables inside. To serve, cut the meat, arranged on a dish with their vegetables. You can add baked beans, also cooked in the water of the vegetables, and white rice.

 Ingredients 

 

 

  • Beef, appropriate for baking

  • Half chicken;

  • 1 pig's foot,

  • spare ribs,

  • chispe;

  • Ham, chorizo,

  • flour sausage, salpicon;

  • Salty backfat, bacon;

  • Fresh and smoked ear;

  • Portuguese Cabbage or heart;

  • Carrots,

  • potatoes, turnips;

  • Salt

  •  olive oil.

         Portuguese Stew        

 

 Preparation  

 

Preheat your oven at 180°C Season the goatling with salt, minced garlics, pepper, thyme and white wine, leave to marinate for two or three hours.Wash the potatoes and put them in a saucepan with the peel. Add some water and a little salt.Place the sliced ​​onions in the bottom of a roasting pan and on top the goatling with the marinade and the unpeeled potatoes. Mix everything with olive oil.Place in the oven for 50/55 minutes.

 Ingredients 

 

 

  • One goatling cut into pieces

  • 6 cloves of garlic

  • 2dl of olive oil

  • 2 medium onions

  • Pepper (to taste)

  • Thyme (to taste)

  • 1 bay leaf

  • 2dl white wine

  • 1,2kg of small potatoes

  • Salt (to taste)

       Goatling in the oven      

 

 Preparation  

 

Pour water in a pan. Add zest, a cinnamon stick and some butter. When the water starts boiling, add rice and let it cook over a low heat until the water has almost evaporated.Add milk to the rice (2dl each time) and let it cook, still in low heat. When you add the last cup of milk, add sugar too. Let everything cook until you obtain a creamy mixture.Remove the pan from the heat and wait until it cools off a bit.Lightly beat the egg yolks with some milk and add them to the rice. Place the pan back on the (low) heat and gently stir the rice until all the yolks are cooked. Again, and at last, remove the pan from the heat. Pour into a shallow platter or into individual bowls. Decorate with ground cinnamon and enjoy!!

 Ingredients 

 

 

  • 250g white rice

  • 250g white sugar

  • 6dl water

  • 1tbsp butter

  • 1,25l milk

  • 5 egg yolks

  • 1 cinnamon stick

  • 1 large strip of lemon zest

  • Powdered cinnamon

       Sweet Rice     

 

 Preparation  

 

Mix the flour with water, salt and baking powder and it’ll have to wait 15 minutes. After that we we put it in the bottom of the mixer.Then we add more flour, sweet herb, cinnamon, baking soda (in order to make the cakes lighter and softer), lemon zest, butter and mix everything very well and finally join it warm water. After that you put olive oil on the preparation, cover it and it must be waiting for five hours long and the dough is ready to be tended.Usually the cakes are in the shape of an eight and at least we cover them with egg yolk and put them into the oven for 15 minutes.

 Ingredients 

 

 

  • 2kg Flour

  • 600 g sugar

  • 60 g of baker's yeast

  • 1 tablespoon of salt

  • 2 tablespoons ground cinnamon

  • 250 g butter

  • 2 dl olive oilZest of lemon 

       Head Cakes      

 

 Preparation  

 

Knead the margarine and sugar until creamy, add the spices and the juice of an orange and a little zest, add melted lard and honey (heated) together, add flour and baking, kneading + - five minutes add the yeast previously kneaded dough and another 2 - 3 minutes, add the fruit and knead five minutes.Leave baking 24 hours (+-).Bake in a greased and lined (only the bottom of the pan) with parchment paper, fill the forms and decorate with almonds and walnuts on top, bake at a temperature of 180 degrees.You need to use circular forms with background and with a diameter of 15 cm and 4 cm in height and weight put up to 3 cm in height

 Ingredients 

 

 

  • 1000 g plain flour

  • 350 grams sugar

  • 300 grams butter

  • 150 grams lard

  • 1.5 grams (+-) cloves

  • 1.5 grams (+-) fennel

  • 15 grams cinnamon

  • 50 grams walnuts

  • 50 grams chopped almonds

  • lemon zest

  • 400 grams of assorted candied fruit

  • 150 grams sultanas

  • 15 grms baking soda

  • 1 orange, juice

  • 8 dl honey (sugar cane from Madeira)

  • 2 dl Madeira wine

      Honey Cake      

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