Pasto

Cooking from a Portuguese perspective

Archive for the ‘Vegetables’ Category

Runner Beans/Feijão Verde

leave a comment »

If you struggle to see the Portuguese connection in this recipe let me explain… This recipe is admittedly a hybrid with Portuguese and Italian influence but it does go back to using nuts, specifically chestnuts in season in the Autumn to provide substance, flavour and overall goodness to meats and vegetables. Here, chestnuts are replaced by peanuts with soft shell (it’s all about the shell!). If in Portugal use cured Queijo da Serra but Parmesan is a good substitute (with apologies to all the goof folks from Parma, Reggio Emilia). If in season use ‘miscaros” instead of Shitake mushrooms.

1 bunch of runner beans split in half lengthways
2 tbsp of peanuts with soft skin (untreated nor flavoured)
2tbsp chopped parsley
1 cup of finely sliced shitake (or miscaros)
1 clove of garlic
2 tbsp grated cured queijo da serra or parmesan
1 tsp bicarbonate soda
1 tbsp olive oil
1 tbsp butter
Salt and pepper

 

  1. Boil the runner beans in salted water and add bicarb soda after you put the beans in and the water comes back to the boil. Cook until tender but do not overcook (5 minutes should do it).
  2. While the beans are cooking , toast the peanuts on a shallow frying pan
  3. Rinse the beans in cold water in a colander to stop overcooking.
  4. In a mortal and pestle grind the garlic with a little salt, peanuts, parsley and grated cheese.
  5. Shallow fry the mushrooms in the olive oil on high heat, add salt and pepper when they start browning.
  6. Add the butter to the mushrooms, add the runner beans and two thirds of the mortar and pestle mixture, warm through.
  7. Serve with the rest of the mortar and pestle mix on top, shaved cheese. black pepper and a drizzle of olive oil.

Serves 1

 

Written by Pedro Rebelo

November 10, 2019 at 9:13 pm

Peixinhos da Horta

with 2 comments

Literally translated as ‘small fish from the garden’ these unassuming delicacies have a bit of a world history. Portuguese missionaries traveling to Japan in the 16th century shared the practice of frying green beans in a light batter. The Japanese loved it so much that the practice became widespread and tempura (related to the Portuguese word tempero) became famous the world over. This recipe spreads the global reach of these ‘vegetable fish’ by using tapioca flour from Brazil. Tapioca is a gluten free flour made from casava and makes for an excellent alternative to wheat flour. The search for the perfect batter is a life-time quest and at the moment we think this one is the winner. Although this is a fried food, the wheat free flour and the fact we fry in olive oil makes it guilt free and a healthy starter or side dish.
Peixinhos da Horta

Read the rest of this entry »

Written by Pedro Rebelo

September 10, 2017 at 5:05 pm

Bean Soup/Sopa de Feijão

leave a comment »

Soups are an essential part of a Portuguese traditional meal. Although the most famous is Caldo Verde, Portugal has a lot to offer when it comes to the magic transformation of a few simple vegetables into a tasty and nutritious meal. Soups are normally a simple affair with only one rule – excellent ingredients – just get seasonal veg at the market and you’ll be fine.
This recipe is for a soup that is traditionally from the north of the country that can be a substantial meal in itself. The Portuguese are rather particular about the quality of beans and there is much to choose from when it comes to varieties. This recipe uses a brown coloured bean called manteiga which is similar to pinto beans. Although you can get beans already cooked in a jar, this soup needs the real thing as most of the flavour will come from the water used to cook the beans.
As with most dried beans, soak overnight in plenty of water (you can soak a larger quantity and then freeze the cooked beans to use in other recipes).
Bean Soup

Read the rest of this entry »

Written by Pedro Rebelo

November 24, 2016 at 2:10 pm

Roasted Quince/Marmelos Assados

leave a comment »

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

Read the rest of this entry »

Written by Pedro Rebelo

October 1, 2016 at 9:22 pm

Mushrooms with Queijo da Serra/Cogumelos com Queijo da Serra

with 2 comments

A deliciously simply recipe for a starter. Easy to make many of them so ideal for a dinner party (just double or triple the recipe). Queijo da Serra is (some say) the best Portuguese cheese but competition is fierce… I must admit last time I made this, I had fun stuffing some mushrooms with serra and others with Queijo de Azeitão… Diners seemed to have fun trying to guess which one was which and by the time I arrived for a proper tasting they were all gone…
As with all simple preparations, good quality ingredients are key so pick carefully!
Mushrooms

Read the rest of this entry »

Written by Pedro Rebelo

September 6, 2016 at 1:53 pm

Posted in Recipes/Receitas, Vegetables

Tagged with ,

Pan sautéed potatoes/Batatas passadas pela sertã

with one comment

A simple and delicious way of using left over boiled potatoes. “Passadas pela sertã” literally means passed through the frying pan. The olive oil, paprika and garlic lend the potatoes a deep and robust flavour as well as an irresistible crispy texture. This makes an excellent side dish for grilled meats.

Sauteed Potatoes

Read the rest of this entry »

Written by Pedro Rebelo

May 2, 2016 at 11:00 am

Cauliflower and Quinoa Tabouleh

leave a comment »

A simple and super healthy side dish for meat or fish… Can be eaten hot or cold.
Tabouleh

Read the rest of this entry »

Written by Pedro Rebelo

April 16, 2016 at 4:55 pm