PORTUGUESE MENU Starter
Codfish Bullets
Soup
Green Soup
Main Course
Codfish a la Brás
Dessert Sweet Rice
Starter Servings: Time: Difficulty:
16 1.00h Medium
Ingredients:
• 300g of cod soaked • 400g potato • 1 to 2 eggs • 1/2 onion, finely chopped • 2 cloves garlic, minced • 1 dl of olive oil • Parsley q.b. • Pepper q.b. • Nutmeg q.b. • Coarse salt q.b. • Oil q.b. • Oil for frying
How to Prepare: 1. In a pan boil the potatoes in water with a pinch of salt. Once cooked, remove the potatoes and mash them. 2. In another pan with water also boil the cod. After it's cooked, remove it to a plate and let it cool. When cold, clean the bones and skins and shred it. 3. In a saucepan, cook the mixture of onion and garlic in olive oil. Let it cook slightly, just to brown without burning. After a while add the cod to the sautee onion and cook slowly until the cod get totally shredded. Stir occasionally to help cod to shred. 4. Add the cod and parsley to potato puree. Add pepper and nutmeg as you like and mix well. Add one egg at a time to cod and puree mixture and stir everything well. The dough should be well connected and consistent. 6. Have 2 tablespoons through olive oil and take a spoonful of dough. Pass the spoons to scoop the dough until it is in the best shape. 7. Fry in hot oil. Turn the cakes to fry on both sides. Once fried, place on a plate with absorbent paper. You may eat them hot or cold.
Servings: Time: Difficulty:
Soup
16 1.00h Medium
Ingredients: • 500g potato • 400g kale cut in vegetable broth • 1 onion • 2 cloves of garlic • 2DL oil • Salt q.b. • a sausage • 2l of water
How to Prepare: 1. In a saucepan with 2 liters of water place the potatoes, onion, garlic cloves, half the olive oil and zest with salt. 2. Cook for 30 minutes to get everything well done. After everything is cooked smash it all with the magic wand. 3. Add the thin sliced cabbage and let it cook for 20 minutes. Meanwhile cut the smoked pork sausage into slices. 4. Finally, add the remaining olive oil and sliced smoked saudage. 5. Let it boil for 2 minutes and it’s ready to serve.
Main Course Servings: Time: Difficulty:
6 1.00h Easy
Ingredients: • 500g cod • 500g of grated potato • 2 onions cut into half moon slices • 3 cloves garlic, minced • 3 bay leaves • 1dl oil • 10 eggs • Black olives q.b. • Parsley q.b. • Refined salt q.b. • pepper q.b
How to Prepare: 1. In a saucepan of boiling water, place the cod and cook for 10 minutes. Once cooked, place the cod on a plate and let it cool. Clean the cod bones and skin and shred it. 2. In a large pan, put the oil and lightly fry the onions (without burning). Halfway through the stew add the chopped garlic and bay leaves. Let cook. 3. When the onion starts to become transparent add the cod and mix it with the onions. 4. Meanwhile, break the eggs, beat them a little and add a pinch of salt and pepper. 5. After a while add the cod and let it fry a little. Then add the potato straws and mix. Let it warm up a little and add the eggs. 6. Keep the heat low to avoid burning the bottom and the eggs are not far past. Wrap it up and add the chopped parsley and a few olives. Allow 30 to 45 seconds. 7. Finally, put in a platter and garnish with olives and a little chopped parsley to serve.
Dessert
Servings: Time: Difficulty:
6 1.00h Medium
Ingredients: • 125g rice • 225g sugar • 3 egg yolks • 2 lemon peels • 1 cinnamon sticks • 25g butter • O,25l of water • 1/2 teacup of milk • 850ml of milk • Salt q.b • Cinnamon q.b
How to Prepare:
1. In a saucepan, bring water to boil and the rice. Zest with a little salt and cook until water dries.
2. When all the water has evaporated, add the butter, lemon peels, milk and cinnamon sticks. Stir and cook for 30 minutes. Stir occasionally not to grab to the bottom. 3. After 30 minutes add the sugar and stir. 4. Dissolve the yolks with a cup of milk. While stirring, add the egg yolks to the rice and when it starts to bubble turn off the heat. 5. Fill dessert bowls with it and take it for a while into the fridge. When cold, sprinkle with cinnamon and it is ready to serve.