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Roasted Quince/Marmelos Assados

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Quince is the thing to look out for when you begin to feel those long sunsets at the end of the summer. This rather acidic, not exactly good looking fruit grows in many places around the world but is often unappreciated. For the Portuguese this is pure seasonal gold! We rush to the local markets and grab the best fruit at the best price and at the right time! Quince, marmelos in Portuguese, are the quintessencial fruit for preserves – marmelada, which became the english marmelade. The word marmelada first appeared in writing by the pen of the Portuguese bard Gil Vicente in 1521. Don’t be fooled by the story that Mary Queen of Scots, who used to eat marmelada when feeling low (who wouldn’t?), invented the word marmelada through her “Marie est malade” (Mary is sick)! In any case, this post is not about marmelada but an alternative way of preparing this delicious fruit which, I guarantee, will become the best friend of your Autumn Sunday roasts.

Marmelos Assados

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Written by Pedro Rebelo

October 1, 2016 at 9:22 pm

Quince Jam/Marmelada

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Those who grew up with the yearly autumn tradition of making large quantities of marmelada (quince jam) will not easily forget the sweet aromatic smell that fills the family home as a tick puree of quince simmers in sugar before it is poured in porcelain bowls to set (unless of course it is eaten before it gets a chance!).

This family recipe produces a smooth and rich marmelada which is delicious on the day and develops into a complex, almost cheese like consistency over months. Portuguese marmelada-making families spend a considerable amount of time debating the pros and cons of fresh versus set marmelada. Best thing is to try making it, eat one bowl straight away with fresh bread, crackers and cheese and keep the rest to eat over the winter months.

The jelly is a way of using up some of the quince flavour that stays in the cooking water and can be used for glazing cakes, in gravies and sauces or simply on bread.
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Written by Pedro Rebelo

October 27, 2013 at 9:33 pm

Serra da Estrela Cheese and Quince Jam Rolls/Rolos de Queijo da Serra e Marmelada

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As they say… if there was a restaurant in heaven this would be on the menu…

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Written by Pedro Rebelo

May 10, 2012 at 10:39 pm