Pasto

Cooking from a Portuguese perspective

Posts Tagged ‘starter

Confit cod / Bacalhau Confitado

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A confit is simply a method of slow cooking in fat or oil. The great variety of high quality Portuguese olive oil is a great excuse to try a twist on the traditional salted cod. This recipe brings together three classic ingredients of Portuguese cuisine: bacalhau, garlic and olive oil.

Confit Cod/Bacalhau Confitado

Confit Cod/Bacalhau Confitado

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Written by Pedro Rebelo

August 15, 2013 at 10:15 am

Pheasant Pies/Empadas de Faisão

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“Empadas” (pies) are a common snack in cafes all over Portugal and part of portuguese culinary tradition for centuries (royal chef Domingos Rodrigues dedicates 41 recipes to empadas in his “Arte de Cozinha” from 1680, the first Portuguese cookbook). Today, you are mostly likely to find them filled with chicken, roast piglet or perhaps salted cod. This is a recipe that takes advantage of the dense taste of pheasant to provide an absolutely moorish filing for this exquisite finger food. Shortcrust pastry is ideal for this as it is light enough to let the filling shine but you could experiment with puff pastry as well. Perfect as a snack, light lunch or for a picnic. Can be served hot or cold but much, much better hot out of the oven…

empadas_faisão

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Written by Pedro Rebelo

January 15, 2013 at 9:34 am

Posted in Meat, Recipes/Receitas

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Mussels “Bulhão Pato”/Mexilhões à Bulhão Pato

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Mexilhões à Bulhão Pato/Mussels Bulhão Pato

Mexilhões à Bulhão Pato/Mussels Bulhão Pato

 

A variation of the classic clam dish, this works equally as well with mussels. This recipe based be used as a base for preparing mussels vinaigrette.

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Written by Pedro Rebelo

December 18, 2012 at 12:32 pm

Posted in Fish, Recipes/Receitas

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Requeijão

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This extremely versatile milk product is delicious on its own, in salads, sauces and deserts with honey, pumpkin compote. Pictured here is a slice of requeijão dusted with cinnamon and sugar. Requeijão is a form of ricotta, and made out of sheep, cow or goat’s milk whey during the production of cheese. Made in baskets which give it its traditional shape and texture, requeijão is the result of compressing the coagulated whey into a creamy white paste.

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Written by Pedro Rebelo

July 15, 2011 at 8:43 am

Dressed Crab/Sapateira

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This recipe is based on the Portuguese classic way of serving sapateira (crab), a defining presence in any seafood restaurant throughout the coast. As with any shellfish it must be bought alive. There is some intricate work involved and some of the tasks are admittedly not for the squeamish. The work is well worth it though as this presents the meatier parts of the crab in their natural state accompanied with a flavorful  sauce made out of the smaller bits. If you live in a country with relatively cheap fresh crabs such as the UK or Ireland this can easily become a regular feature and you’ll soon get used to the cleaning routine! This way of serving crab is great as a starter to share and keeps for one day in the fridge.

Sapateira

Dressed Crab/Sapateira

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Written by Pedro Rebelo

March 11, 2011 at 11:38 pm

Posted in Fish, Recipes/Receitas

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Mussels Vinaigrette/Mexilhão em Vinagrete

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This is a great way of preserving left over mussels cooked à Bulhão Pato or a Mariniere. The mussels marinate for one day in the fridge and are served cold in their shells. Delicious as an appetizer with fresh bread.

Mussels Vinaigrette

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Written by Pedro Rebelo

January 5, 2010 at 10:46 am

Ceviche/ Ceviche

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It is surprising that this south american way of serving fish is not common in Portugal. Fresh fish bought in the market or straight from fishermen is begging to be prepared like this! This is a light citrus marinade of raw fish which makes a tangy, light dish which makes an ideal starter for a richer fish dish or a main meat course. Ceviche is not worth considering unless you’re convinced the fish you’re using is absolutely fresh (i.e pre packed fillets do not qualify). You can ask your fish monger to de-bone/fillet a piece and you’re only left with thinly slicing or chopping it in small cubes. The photograph is a basic ceviche of “cherne” (a much appreciated large white fish in Portugal but constantly mistranslated – if you do know of a good equivalent in English, please let me know). It can be substituted by any meaty fish such as monkfish or tuna.

Ceviche

Ceviche

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Written by Pedro Rebelo

September 2, 2009 at 8:57 pm

Posted in Fish, Recipes/Receitas

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Baked Eggs/Ovos no Forno

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Breakfast is relatively low key in Portugal but for those converted to eggs and bacon here’s a classic with a twist… The Portuguese “toucinho” gives it a particular taste.

Baked Eggs

Baked Eggs

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Written by Pedro Rebelo

May 30, 2009 at 9:15 am

Posted in Recipes/Receitas

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