Cooking Illustrated

COOKING

Illustrated Portuguese and Scottish-Irish Cuisine

John Weaver

Cooking Illustrated Portuguese & Irish-Scottish Cuisine John Weaver

2 Cooking Illustrated

Contents

4

Intro

5

Kitchen Essentials

7

Geographical Context

6-17

Portuguese

18-24

Irish

25-29

Scottish

31

Inspiration & References

Cooking Illustrated 3

Intro

This cook book has been designed specifically to guide the reader through the steps of preparation for both Portuguese and Scottish-Irish courses. Join the author, John Weaver on this cultural exploration that breaks geographical boundaries and binds these two cultures together in one book, illustrated to give the viewer a better understanding of these homeland classics.

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Kitchen Essentials

Measuring Spoons

Liquid Measure

Large Pot

Sauce Pan

Vegetable Peeler

Chef’s Knife Cooking Illustrated 5

PORTUGAL Portugal

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Feijoda Ingredients

1pound black beans, dried 1 pound salted pork ribs 1 pound salted bacon 8 tablespoons olive oil 2 onions, peeled and finely chopped 6 cloves garlic, peeled, finely chopped 2 large smoked sausages cut into big chunks 1 pound smoked pork ribs, cut into pieces

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Feijoda Directions

Soak beans, salted ribs, and bacon in cold water overnight.

Drain beans.

Put them into a large pan of cold water.

Boil over medium heat. Simmer for 30 minutes.

Rinse the soaked salted ribs and bacon.

Add to the beans.

Cook for 30 minutes at medium heat.

Heat a very large saucepan and pour in the olive oil so it covers the bottom.

Add onions and garlic. Cook until softened.

Add sausages, smoked ribs, bacon, pepper and bay leaves.

Pour in cooked beans and meat and top up with water.

Simmer for about 1 hour. Meat will fall of the bone.

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Caldeirada Ingredients

2 tablespoons olive oil 3 onions, cut in half then sliced thin 2 red peppers 3 garlic cloves, minced 10 ounces potatoes, peeled and sliced 4 tomatoes, chopped 1 1 â „2 cups dry white wine 4 cups vegetable broth 2 bay leaves 4 black peppercorns 1 pinch saffron 1 lb swordfish 1 lb haddock 16 large shrimp, peeled tails intact 16 mussels 16 clams

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Caldeirada Directions

Heat oil over medium low heat.

Add onion, peppers, garlic.

Cook for 10 minutes.

Reduce heat to low.

Cover and cook 10 minutes more, stir occasionally.

Add potato, tomato, wine, broth, bay leaves, peppercorns, and saffron.

Bring to a simmer, cover, and cook for 20 minutes.

Arrange fish cubes over onion mixture, then layer on shrimp, mussels, clams.

Cover.

Cook until shells open, about 6 to 8 minutes.

Garnish with cilantro.

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Cozido Ingredients

1 pound of beef 1/2 chicken 150 grams of green beans 2 carrots 2 turnips 1 savoy cabbage 2 portuguese cabbage, kale 6 potatoes 1 smoked sausage (chouriço) 1 blood sausage (morcella) 2 onions

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Cozido Directions

Place beef, chicken, and sausages in boiling water.

After boiling, scoop any foam off the top Continue to cook at a low boil.

Add salt to taste, along with the onions, carrots and turnips.

As each item cooks, remove it from the broth into a separate dish, and cover with broth. When everything has cooked pass the remaining broth through a strainer.

Cook the rice in the broth with the mint sprig.

Add the beans and cabbages to the remaining broth.

Continue cooking.

Place the cabbage onto a platter.

Slice the beef, chicken, and sausages and place on top.

Garnish the dish with the remaining vegetables.

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Bacalhau Ingredients

1 1/2 pounds salt cod 1 teaspoon olive oil 2 cups thinly sliced onions 1 tablespoon chopped garlic Salt black pepper 2 pounds potatoes, sliced and cooked until tender 8 black olives 1 tablespoon finely chopped fresh parsley leaves

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Bacalhau Directions

Soak the cod in cold water to cover for 24 hours. Drain.

Flake the cod into small pieces, removing any bones. Set aside.

In a large pan, over medium heat, add 1/4 cup of the oil.

Add the onions and the garlic.

Season with salt and pepper.

Saute until slightly golden.

Preheat the oven to 350 degrees.

Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil.

Season the potatoes with salt and pepper.

Layer dish from bottom up with: Potatoes Cod Onions More Cod More Potatoes Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden.

Garnish with the sliced eggs, olives, and parsley.

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Churrasco Ingredients

4 cups parsley 6 cloves garlic 3/4 cup extra-virgin olive oil 1/4 cup red wine vinegar Salt and black pepper 1 teaspoon red pepper flakes 2 skirt steaks Salt and Pepper 1 teaspoon onion powder 1 tablespoon white wine vinegar 1 tablespoon extra-virgin olive oil Vegetable oil cooking spray

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Churrasco Directions

1A

Rub salt and pepper into both sides of the steaks.

Rub the onion powder into the steaks, dividing it evenly.

Put the steaks into a baking dish or container that holds them comfortably.

2A

Sprinkle the vinegar over the steaks and brush them with the olive oil.

Marinate the steaks at room temperature for up to 30 minutes.

Heat a gas grill to medium-high.

Grill the steaks, turning only once, to desired doneness.

3A

Remove from the grill and let rest 5 minutes.

Slice the steaks thinly against the grain before serving.

Drizzle chimichurri over the steaks.

1B 2B 3B

Chimichurri In a food processor, pulse the parsley and garlic until finely chopped.

Scrape into a bowl and stir in the olive oil and vinegar.

Season with salt and pepper, to taste.

Add the red pepper flakes, if heat is preferred

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Churrasco Visual Guide

1A

2A

1B

2B

3A

3B

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IRELAND Ireland

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Barmbrack Ingredients

3 1/2 cups flour 1/2 tspn ground cinnamon 1/2 tspn ground nutmeg 2 teaspoons dried yeast 4 tablespoons butter 1/3 cup sugar 1 cup milk 1 beaten egg 1 cup raisins 3/4 cup currants 1/4 cup chopped dried fruit peel A little melted butter for greasing

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Barmbrack Directions

Warm the milk, add the butter and let it melt in the warm milk.

Mix yeast with 1 tablespoon of sugar.

Add half the warmed milk mixture.

Add the beaten egg.

Sift the cinnamon with the flour into a bowl.

Make a well in the center and pour the yeast and liquid mixture into it.

Sprinkle a little flour over the liquid Leave it in a warm place for 20 minutes until the yeast froths up.

Add in the rest of the liquid and mix into a dough.

Sprinkle on the sugar, raisins, currants and chopped peel and knead them into the dough.

Put the dough into a butter-greased large bowl, cover with clingwrap and leave in a warm place until doubled in size.

Knead it back again and then shape into your greased bread tin.

Brush the top with melted butter and cover until doubled in bulk again.

Bake for 40 minutes in a pre-heated hot oven at 400°F Bake until a skewer inserted into the center comes out clean.

Leave to cool before cutting.

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Bacon & Cabbage Ingredients

1 gallon water 3 cups coarse kosher salt 1 6 1/2-pound bone-in pork shoulder roast 3 large heads of garlic 1/2 tsp whole black peppercorns 1 large head of green cabbage 1 lb carrots Fresh thyme sprig Spicy mustard

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Bacon & Cabbage Directions

Combine 1 gallon of water and salt in heavy large pot.

Stir until salt dissolves. Add pork. Cover and refrigerate 1 day.

Bring pork in salt water to boil.

Boil 10 minutes.

Carefully drain salt water.

Fill pot with enough cold water to cover pork. Bring water to boil over high heat.

Add garlic and peppercorns.

Reduce heat to medium-low.

Cover; simmer gently until pork is very tender, about 3 hours.

Transfer pork to large pan. Cover; keep warm.

Add cabbage and carrots to cooking liquid.

Boil until vegetables are almost tender, about 15 minutes.

Using slotted spoon, transfer vegetables and garlic to serving platter.

Cut pork into thick slices; arrange on platter with vegetables.

Spoon some hot cooking liquid over pork and vegetables.

Garnish with thyme. Serve with mustard.

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Cottage Pie Ingredients

2 lbs ground beef 1 tablespoon oil 2 onions 2 tomatoes 1 cup beef stock 1 ⁄2 teaspoon thyme 1 ⁄4 teaspoon sage 1 tablespoon chopped parsley salt and pepper 5 medium potatoes (boiled and mashed) 1 tablespoon butter 1 tablespoon bacon

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Cottage Pie Directions

2Pre-heat oven to 375 degrees.

Brown the beef in oil.

Remove from pan and set aside.

Drain most of the accumulated fat from the pan.

SautĂŠ onions until tender.

Add chopped tomatoes and cook for 2-3 minutes.

Add broth and stir in herbs and seasonings.

Return brown meat to skillet and continue cooking for 5 minutes.

Transfer all ingredients to an ovenproof casserole dish.

Top with mashed potatoes (scoring them with a fork.)

Dot with butter.

Bake uncovered in 375-degree oven for 30-40 minutes.

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SCOTLAND Scotland

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Singing Hinny Ingredients

1 lb flour ¼ tsp baking soda ½ tsp cream of tartare ½ tsp salt 4 oz cold butter 4 oz cold lard Zest of a lemon 6 ½ oz dried fruits mixture (currants/raisins) Milk to mix

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Singing Hinny Directions

Into a large bowl, mix the flour, baking soda, cream and tartare and salt.

Cut the cold butter and lard into small pieces, add to the bowl.

Rub together with the flour until it resembles rough sand.

Stir in the lemon zest and the mixed fruit.

Gradually add milk, a little at a time, until the dough comes together.

Roll out the dough to around 5mm Cut with standard cookie cutter.

Heat a flat griddle pan/ frying pan Cook the hinnies, on each side until golden brown.

Serve warm with butter, or sprinkle with a little sugar.

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Dundee Cake Ingredients

5½ oz butter, slightly softened 5½ oz soft, dark brown sugar 3 eggs Grated zest of 1 orange 1 cup Flour 2 tsp baking powder 1 tsp Pumpkin Pie mix 1 lb dried fruit - currants and raisins 2oz candied peel, chopped 2 oz glace cherries 1 tbsp malt whisky 4 oz whole almonds

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Dundee Cake Directions

Preheat the oven to 300°F Place both the butter, sugar and zest into a roomy baking bowl.

Cream the butter into the sugar.

Mix the flour with the baking powder and mixed spice.

Beat one egg into the creamed butter, then beat in a third of the flour.

Repeat until all the eggs and flour are used up.

Add the fruits, peel and cherries to the mixture and stir well but gently.

Stir in the whisky using a spoon or spatula.

Spoon the mixture into the prepared cake tin and gently level the surface.

Cook in the preheated oven for 1 ½ hours.

Arrange the blanched almonds into circles on the top and return the cake to the oven.

Cook for another hour or until golden brown.

Remove the cake from the oven and place on to a cooling rack and leave the cake to cool in the tin.

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Colophon

This cook book was created by using the Adobe Photoshop and Adobe Indesign programs. All illustrations are done by the Author & Illustrator John Weaver. The typefaces used were purchased by SUNY Fredonia and include Adobe Garamond Pro, and Futura. The maps depicted in this cookbook are purely for visual enjoyment and are not intended for practical navigation of the planet earth.

Documentation

Websites http://www.foodnetwork.com/recipes/jamie-oliver/feijoada-traditional-brasilian-stew-recipe.html http://easyportugueserecipes.com/cozido-meat-stew/ http://www.foodnetwork.com/recipes/emeril-lagasse/bacalhau-agomes-de-sa-salt-cod-onions-and-potatoes-recipe.html http://www.cookingchanneltv.com/recipes/daisy-martinez/grilled-skirt-steak-churrasco.html http://www.irishcentral.com/culture/food-drink/the-irish-halloween-history-and-my-family-barmbrack-recipe-175135841-238154971.html http://www.epicurious.com/recipes/food/views/irish-bacon-and-cabbage-107859 http://www.food.com/recipe/cottage-pie-authentic-irish-recipe-19091 http://britishfood.about.com/od/specialty/r/Singing-Hinny-Recipes.htm http://britishfood.about.com/od/christmas/r/Traditional-Scottish-Dundee-Cake.http Design Inspiration “Steal Like an Artist, 10 things nobody told you about being creative” Austin Kleon. Text.

“The book of bunny Suicides, Little furry rabbits who don’t want to live anymore”. Andy Riley. Text “Good Housekeeping Illustrated Cookbook”. Text “Ciao Italia” Mary Ann Esposito. Text “The great book of Pasta” Stella Donati

Scotland

Ireland

Portugal

JW 2015