Pasto

Cooking from a Portuguese perspective

Archive for the ‘Meat’ Category

Pork Ribs Vinha d’Alhos/Costelas em Vinha d’Alhos

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Vinha d’Alhos is an ancient Portuguese meat marinade based on wine (vinho) and garlic (alho) with aromatics such as bay leaves, thyme, cloves and dried chillies (piri-piri). The magic combination of red wine and garlic makes up for a truly Portuguese flavour which has travelled the word during the 15th and 16th Century “descobrimentos” and made it to India where it became the basis of the Vindaloo.

This recipe takes the traditional marinade to cook falling off the bone pork ribs and create a deep and flavourful sauce. The ribs are served with halved boiled potatoes with skin (batatas à racha) and sautéed kale.

We use kuzu, a Japanese flavourless gluten-free starch thickener which gives the sauce a rich velvety texture.

Vinha d'Alhos

Vinha d’Alhos

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Written by Pedro Rebelo

February 6, 2016 at 11:00 am

Grilled lamb chops with rosemary and lemon sauce / Costeletas de Borrego com Alecrim e Limão

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Grilled loin lamb chops bring together flavour, tenderness and texture in a delicious dish that can be served with roast or fried potatoes, rice or couscous. In Portugal, these exquisite cuts of meat are simply grilled or fried with simple seasoning to enhance the flavour of the meat. Sintra, the ultimate romantic destination to the north of Lisboa, is renowned for excellent quality lamb and high quality butchers.

As with all Portuguese gastronomy, the main objective is to showcase the freshness and quality of the main ingredients through simple flavours and cooking processes. This recipe calls on rosemary (alecrim) and lemon to gently flavour a perfectly seasoned lamb cutlet. The simplicity is deceiving as the herb is at the core of an ancient dispute with marjoram (marjoram) recounted by António José da Silva in the play “Guerras do alecrim e manjerona” (Wars of rosemary and marjoram) performed at Teatro do Bairo Alto de Lisboa in the carnival of 1737. Coincidently, the “war” is said to be associated with Sintra so one would readily speculate that the dispute was about lamb chop seasoning… Incidentally, this recipe aligns with the alecrim side… the marjoram reprise might well come soon…

Lamb chops

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Written by Pedro Rebelo

September 5, 2013 at 11:22 pm

Rabbit stew with figs/Coelho estufado com figos

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Small traditional “quinta” across Portugal commonly have a rabbit hatch to supply a meat treat for the family. This guarantees high quality home-bred rabbit meat which features in a number of traditional dishes. The most famous, “cabidela”, being a wet risotto to which rabbit blood mixed with vinegar is added towards the end of the cooking. This achieves an extremely rich, nutritious and contorting one pot meal.

This recipe is a basic rabbit stew with a flavour twist provided by the sweet and complex aroma of dried figs. Rabbit has a relatively subtle flavour and the figs here add a layer of fruitiness which makes for a unique combination. As with all good stews, any left overs should be deboned and make it into small home made pies (empadas)!


Rabbit stew with figs

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Written by Pedro Rebelo

February 16, 2013 at 9:00 am

Posted in Meat, Recipes/Receitas

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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

Tagged with , , ,

Portuguese Chicken Pies/Empadas de Frango

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Empadas are small savoury pies that adorn the vitrines of cafés and snack bars throughout Portugal. Typically eaten as a snack they are also a favourite of those just grabbing a quick light lunch; I’m not sure about how many Portuguese fall in that category though… Certainly a must for picnics, these small flavourful pies are an easy to make finger food which can be filled with a variety of stewed meat or fish. This recipe uses leftovers from the chicken in beer recipe (this can be replaced by any boned stewed chicken) and pre rolled puff pastry (shortcrust or bread dough also works well). Empadas can be eaten warm or cold and kept for a couple of days in the fridge thought it is the kind of food that tends to disappear fairly quickly…

Empadas

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Written by Pedro Rebelo

January 30, 2012 at 9:49 am

Posted in Meat, Recipes/Receitas

Chicken in Beer/Frango com Cerveja

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This is a common domestic recipe which produces a tasty and hearty chicken stew often served with boiled white rice or potato purée. Using jointed chicken with pieces on the bone adds to the taste but you can use breast pieces though only cook them for 15 minutes in the sauce after browned. Needless to say that you should use the best chicken you can afford for best results. A potato and celeriac purée complements the sweetness of this dish perfectly. Almost as good as the dish itself are the leftovers of boned chicken pieces which can be used to make excellent chicken pies (empadas de frango)!

Chicken in Beer

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Written by Pedro Rebelo

January 22, 2012 at 6:54 pm

Chorizo Rolls / Pão com chouriço

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A small round version of the popular pão com chouriço found in bakeries across Portugal… This is easy finger food, great for a party or picnic and delicious hot or cold. The richness of the taste will greatly depend on the quality of the chorizo.

Chorizo Rolls

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Written by Pedro Rebelo

October 9, 2011 at 8:51 am

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