Pasto

Cooking from a Portuguese perspective

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 »

Advertisements

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 ,

Spanish style sauce/Molho à Espanhola

leave a comment »

Do not be deceived by the name; this is truly genuine Portuguese sauce even though I admit it has some Galician influences. This is the convenience sauce par excellence, traditionally used for grilled fish (in particular atlantic mackerel – ‘carapau’) although there is absolutely no reason not to use it with grilled meats or vegetables.
Molho à Espanhola

Read the rest of this entry »

Written by Pedro Rebelo

September 6, 2016 at 1:36 pm

Mussels à la Portuguaise/Mexilhão à Portuguesa

with 2 comments

“À la Portuguaise” is a term that features rather prominently in Escoffier’s masterpiece Le Guide Culinaire (1903). It often stands for a simple yet magical combination of ingredients. Olive oil, garlic, onion, tomato and white wine. That’s basically what we use to bring these mussels to life. Give it a go!
Mussels

Mussels à la Portuguaise

Read the rest of this entry »

Written by Pedro Rebelo

June 4, 2016 at 9:33 am

Posted in Fish, Recipes/Receitas

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

Bacalhau à Bráz

with 4 comments

Bacalhau (salted cod fish) is renowned for its versatility. Portugal’s obsession with this cured fish has produced, some say, more than 1000 variations. Bacalhau à Braz is certainly one of the classics. Created by Mr Bráz, owner of a tavern in Lisbon’s bohemian Bairro Alto, this dish combines shredded bacalhau with eggs to create a delicious snack or quick lunch. This recipe is a ‘low carb’ variation, substituting the traditional fried potatoes with grated carrots. This makes for a lighter, more colourful dish which still honours the magic combination of bacalhau, olive oil and garlic. Bacalhau must be soaked in cold water for 3 days (changing the water twice a day) before cooking. Alternatively you can buy already soaked cod in frozen packs. The original recipe asks for the cod to be boiled before shredding. I don’t find this necessary and I believe you get a better taste and texture from using it raw straight into the pan.

Bacalhau à Bráz

Read the rest of this entry »

Written by Pedro Rebelo

April 10, 2016 at 2:28 pm

Posted in Fish, Recipes/Receitas

Tagged with ,