Pasto

Cooking from a Portuguese perspective

Archive for the ‘Meat’ Category

Devils on Horseback/Rolinhos de ameixa e bacon

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Not exactly a Portuguese tradition and perhaps a bit Christmassy… Still a great hot starter for a party which is easy to prepare in advance in large quantities and get ready in 15 minutes in a hot oven.

Devils on Horseback

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Written by Pedro Rebelo

August 23, 2011 at 10:17 am

Posted in Meat, Recipes/Receitas

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Portuguese Pot au Feu/Cozido à Portuguesa

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Classic one pot (well, almost one pot) hearty dish using a variety of meats, charcuterie and vegetables to create a rich broth. This dish will vary considerably depending on which part of Portugal it comes from. Each region will introduce their own sausages, chouriços, pig’s ear and trotter, chicken, blood sausage (morcela) etc. There is really no rule on what to include or leave out but cooking time for each ingredient is crucial so that the dish doesn’t turn into undifferentiated mash… This recipe is a guide on how to time the various types of ingredients.

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Written by Pedro Rebelo

April 9, 2011 at 6:23 pm

Posted in Meat, Recipes/Receitas

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Barriga assada à Leitão/Pork Belly Leitão Style

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This recipe uses a classic mix used in the sauce for roast suckling pig (leitão) made up of crushed garlic, lard and a very generous amount of black pepper. Suckling pig is a speciality of the Bairrada region in the centre of Portugal where the combination of rearing techniques, roasting skills and constant demand makes for one of the hot spots of Portuguese cuisine. The tenderness achieved by slowly roasting pork belly together with the garlic and black pepper seasoning almost achieves the unique leitão taste…

Pork Belly

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Written by Pedro Rebelo

June 8, 2010 at 2:20 pm

Posted in Meat, Recipes/Receitas

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From deer to rillettes…/rillettes de veado

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After a considerable amount of organisation a whole fallow deer arrives from Fermanagh! Cleaned, skinned and hanging for three days, the job of butchering was remarkably quick (2 hours) and produced an array of extraordinary roast cuts and sirloin for steaks. There is very little waste and off cuts in a deer but I was determined to keep some meat for sausages and for rillettes. This is a recipe for a slightly unusual approach to rillettes using venison neck and duck fat.

Venison Rillettes

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Written by Pedro Rebelo

February 4, 2010 at 1:48 pm

Goose Broth/Canja de Ganso

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Canja is the generic name for a soup consisting of a light poultry stock, typically chicken. The soup is given some substance with either rice or small pasta and makes for an excellent heart-warming starter. This recipe uses goose rather than chicken which makes for a richer, creamier dish and is great use for a roast carcass. You can keep some shredded goose meat to add to the soup at the end. For the stock simply boil the carcass in salted water at moderate heat for 1 hour.

Goose Broth

Goose Broth/Canja de Ganso

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Written by Pedro Rebelo

November 2, 2009 at 2:05 pm

Posted in Meat, Recipes/Receitas

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