Sunday, January 8, 2012

Portugese Cuisine

Portugese Cuisine

Paprika (Colorou)
Aqua Dente is a technique of cooking in a Terracotta Vessel with Water & Fire

Broa is the National Bread of Portugal
Made in big Communal Oven as many Houses don’t have an Oven
Bread made from Polenta Semolina & Rye Meal
Country style with rustic taste & texture stays for weeks & accompanies many dishes

Migas is either served as a Side Dish or Salad
Kale is one of the Portugal’s Favourite Green Vegetable or Chinese Broccoli can be replaced if not found
Blanch the Leaves & finely shredded is the Secret of this dish 
Heat EVOO, Add Crushed Garlic, Broa Bread Crumbs till Golden, Add Shredded Kale, ½ Cup of Cooked Black Eye Beans, a handful of Pine Nuts, Salt & Pepper
Serve Fresh!

Pastel de Nata is a Custard Tart which has to be made with Patience
Post Baking, a little Black Crust on top of the Tart is great

Crème Caramel is a Totally Seductive Dessert which is very easy to make also!

For Caramel:
Cold Water- 50-75 Ml.
White Sugar- 200 Grams

For Custard:
Eggs- a Dozen
Milk- 1 Litre
Cinnamon Stick- 1
Lemon Peel- 1 Whole Strip
Pure Vanilla Extract- 1 Tsp.

For Caramel:
In a Heavy Saucepan, Add Cold Water, Sugar (pouring into the centre of the water so it doesn't touch the edges) & Cook on Medium Heat for about 10 Minutes
Be careful to avoid stirring this Mixture
The Caramel will slowly colour from Blonde to a Nutty Deep Brunette Red Colour
Pour into Ramekins

For Custard:
Whisk Eggs, one at a time into Sugar until mixture is slightly Frothy
Do not Over mix
Heat Milk with Cinnamon Stick, Lemon Peel & Pure Vanilla Extract till it boils
Whisk the Hot Milk into the Eggs
Tip is to Strain the Custard
Fill Custard Ramekins with Caramelized Sugar
Fill the Ramekins with Strained Milk; Fill the Baking tray with water
Bake at 160 Degrees C & Serve Warm Upside down for a delectable Custard!

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