Chicken in Beer

1 small chicken or a combination of chicken thighs, drumsticks and wings
1 25cl bottle of beer (normally lager, Super Bock if you must, though a light ale works well too)
1 finely chopped onion
2 cloves of finely chopped garlic
1 tbsp olive oil
1 tbsp of rapeseed oil or vegetable oil
2 bay leaves
1 tsp sweet paprika
1 tbsp of fresh thyme or 1 tsp of dried thyme
White pepper and salt
Flour for dusting

1.    Joint the chicken if using a whole one. Lightly salt each piece with seas salt and coat in seasoned flour (plain flour, white pepper and a little table salt). The most efficient, clean and elegant way of doing this is by putting the seasoned flour in a plastic bag (e.g. Freezer bag) and then putting the pieces of chicken (4 or 5 at a time) in the bag and shaking it (holding it closed…). Remove each piece and tap against your hand inside the bag to remove excess flour. You should get all the chicken pieces just lightly coated with the flour and place them on a clean board.
2.    Heat a casserole dish which can accommodate all the chicken and add a tablespoon of rapeseed or vegetable oil. Once the oil is hot, brown all the pieces of chicken in batches making sure the pieces with skin get a nice colour. Keep on a warm plate.
3.    Remove any excess fat from the casserole (but keep all the bits stuck to the bottom) and add a tablespoon of olive oil. Gently fry the onion with the bay leaves, then add the garlic and finally the paprika and the thyme
4.    Return the chicken pieces on the bone to the casserole and add the beer (if using pieces of breast add them 15 minutes later). Bring to boil and the reduce the heat to a simmering temperature. Cook for 30 minutes or until cooked (meat should fall off the bone) taste, check seasoning and serve.
5.    Serve with a simple white rice or a potato and celeriac purée with steamed greens tossed in garlic and butter.

Figs in Syrup

Figs in Syrup

2 cups of dried figs
1 cup of sugar
2 cups of water
1 lemon peel
1 cinnamon stick

1. Make the syrup by simmering the water, sugar, lemon peel and cinnamon stick until it reduces by half. You should obtain a slightly thick consistency.

2.  Rinse the dried figs in hot water and add them to the syrup. Leave at least for one day before trying so that the flavours can mix. This will keep for a long time in sterilised jars.

Courgette Salad

2 courgettes
1 cup toasted pine nuts
1 clove garlic
1 cup chopped parsley
1//2 cup olive oil
Zest of 1 lemon
1 tbsp lemon juice
Fleur de sel and black pepper

1. Cut the courgettes lengthways into thin slices and grill on the bbq. A few minutes on each side should do it as the idea is to get some chargrilled taste without overcooking so that you retain some of the crunch.
2. While the courgettes are cooking make the dressing in a mortar and pestle by crushing the garlic with some salt, then adding the parsley and finally the olive oil, the lemon zest and juice. Mix all ingredients together in the mortar and pestle to achieve a rich thick dressing.
3. Chop the courgettes and mix with the dressing and fleur de sel and crushed black pepper to taste. Scatter the toasted pine nuts on top and serve.

Chorizo Rolls

1 portion of bread dough ball (see basic recipe)
1 chorizo (thinly sliced)
1 egg yolk
1 tsp water
1. Make bread dough as per recipe by hand or in bread machine and place on a floured surface.
2. To make a roll rip a small piece of dough, use it to wrap a couple of chorizo slices and make into a ball shape by rolling the palms of your hands.
3. Place formed rolls on a floured oven tray.
4. Mix the egg yolk with the water and use to brush the top of the rolls.
5. Bake in the oven (180c) for about 25 minutes or until golden brown.

Devils on Horseback

10 streaky bacon rashers (unsmoked or smoked)
10 dried plums (stoned)
1 tsp olive oil

1. Lay the rashers on a chopping board and thin and extend with a rolling pin. The bacon should be as thin as possible as it will roll around the plum a couple of times.

2. Cut the rashers in half so you have strips of about 8cm and roll tightly around each plum.

3. Place in a lightly greased oven tray and cook in a hot oven for 15 minutes, until some of the bacon fat has been rendered and the rolls are crispy and golden. Serve immediately.

Makes 20

Chorizo Stuffed Squid

4 medium squid
1 onion (finely chopped)
1 large clove of garlic (finely chopped)
1 tin of Italian chopped tomatoes
1 small cooking chorizo (skin removed and meat chopped)
1 cup of finely chopped parsley
1 cup of stale white bread soaked in water and drained
1 egg yolk
1/2 cup dry white wine
4 tbsp olive oil
1 tsp paprika
1 small dried chilli (optional)

Serves 4

1. Clean the squid by removing tentacles and all insides. Detach fin and all loose skin from the tube. Turn the tube inside out to clean in running water and turn back again. Set aside.

2. Clean and finely chop the tentacles and fins and set aside.

3. To make the stuffing, heat the olive oil in a large skillet and gently fry the onion until translucent. Add the chilli if using. Then add the garlic, paprika, chorizo and 5 minutes later the parsley and the chopped squid tentacles and fins.

4. Cook for about 5 minutes stirring occasionally. Then add the bread, the egg yolk and mix together. Remove from the heat. You should have a consistent paste that brings together all the ingredients. Taste for seasoning.

5. Spoon the mixture into the squid tubes and close with a cocktail stick across the opening. Do not fill too much as they will burst. If some stuffing spills into the sauce, it’s no problem as it will just add to the richness…

6. Place the squid in a casserole and cover with the chopped tomatoes and white wine.

7. Cover and cook in the oven for 50 – 60 minutes, until tender, stirring occasionally. If getting too dry, add some more wine and if too moist cook uncovered on the stove.

8. Traditionally served with toasted or fried bread… In the photograph I served it with a simple bulgar wheat salad.

Particularly impressive in texture and taste is the requeijão from Quinta da Lagoa, excellent producers of Queijo da Serra (mountain cheese, from the region of Serra da Estrela).

500 gr of squid
1 red pepper
Large bunch of chopped coriander
2 tbsp olive oil
1 tbsp lemon juice
1 clove garlic
1 tsp salt

Serves 4 as a starter

1. Open the squid tubes in half, clean and separate tentacles if using. Grill on the barbecue at high heat for about 5 minutes on each side.

2. To make the dressing, smash the garlic with the salt into a paste and add the olive oil and lemon juice.

3. Chop all ingredients, mix in the dressing and serve hot or cold.

1 2kg octopus
2 onion (1 peeled and finely chopped and 1 with skin)
1 wine cork (must be a product of Portugal)
2 cups of long grain rice
2 cloves garlic (finely chopped)
2 bay leaves 1 small dried red chilli (optional)
2 tbsp olive oil
2 cups vegetable oil
1 cup finely chopped coriander

For the batter
2 eggs
1 cup flour
salt and white pepper

Serves 4

1. Boil the octopus in unsalted water with the onion (washed but not peeled to give a rich colour to the octopus) for about 40 minutes and then try with a fork. If not yet tender, boil for another 10 minutes. Once it achieves the right texture leave to cool in the water.

2. Once the octopus has cooled down, cut the large tentacles in strips along the length of the tentacle to make good sized fillets. Keep all the trimmings and chop into small pieces for the rice.

3. In a medium pot fry the finely chopped onion with the bay leaves and chilli. When soft, add the chopped garlic. Cook for a couple of minutes then add 6 cups of the octopus stock. 5. Make the batter by mixing the eggs and flour, white pepper, a little salt and water. Start frying the octopus fillets in a large skillet with hot oil. Dip each fillet in batter and then in the oil. Fry for a couple of minutes on each side and remove to a warm plate covered with kitchen paper. Fry all the fillets in batches as you continue to cook the rice.

4. Add the rice to the medium pot, stir occasionally and taste for seasoning. Just before the rice is cooked add the octopus trimmings. The rice should be very moist with the grain maintaining its shape.

5. Add the chopped coriander to the rice and serve immediately.

Fried Moray Eel/Moreia Frita

1 Moray eel (cleaned and chopped into small portions)
Flour for coating
2 tsps White pepper
2 cups Vegetable Oil (for frying)
Sea salt

Serves 4

1. Soak the pieces of eel in a light brine (salted water) for about 20 minutes, then dry thoroughly with kitchen towels or cloth.
2. Heat up the vegetable oil in a large frying pan and mix the flour and white pepper onto a plate.
3. When the oil is hot, dip the portions of eel in the flour, shaking to remove excess flour and gently drop in the frying pan. Do not over crowd the pan and turn the pieces of eel several time until they get a golden colour. Do not be afraid of over frying, eel is fairly fatty and will be able to take it.
4. Remove the pieces of eel and dry them on kitchen towels and serve immediately.