Ingredients

• 450 grams (1 pound) veal cut into cubes
• 1 medium onion
• 100 ml (1/2 cup) olive oil
• Nutmeg (to taste)
• Pepper (to taste)
• Coriander (to taste)
• 1 teaspoon paprika
• 100 ml (1/2 cup) white wine
• 3 cloves of garlic
• 1 tablespoon Worcestershire sauce
• 200 grams (1 cup) rice
• 3 bay leaves
• Salt (to taste)

Preparation

Season the meat with salt, nutmeg, pepper, paprika, two chopped garlic cloves, white wine, Worcestershire sauce and bay leaf. Let marinate for 1 hour.

Meanwhile, place 50 ml (1/4 cup) olive oil and one chopped garlic clove in a saucepan and saute over low heat for 2 to 3 minutes, stirring occasionally. Add the rice and season with a little salt. Stir and fry the rice for 1 minute. Pour the water (twice the rice volume) and boil over medium high heat. When starts boiling, reduce to low heat and cook for about 10 minutes. Turn off the heat and set aside.

In a frying pan, place the remaining olive oil, a chopped onion and saute over low heat until the onion start to turn golden brown. Add the meat together with the marinade and fry over medium-low heat for 15 to 20 minutes, stirring occasionally.

Add the rice to the frying pan, mix everything nicely and turn off the heat. Sprinkle with chopped coriander and serve.

Food From Portugal

Ingredients

• 1/4 cup extra-virgin olive oil
• 12 ounces Spanish chorizo, cut into 1/2-inch pieces
• 1 onion, chopped fine
• 4 garlic cloves, minced
• Salt and pepper
• 1/4 teaspoon red pepper flakes
• 2 pounds potatoes, peeled and cut into 3/4-inch pieces
• 4 cups chicken broth
• 4 cups water
• 1 pound collard greens, stemmed and cut into 1-inch pieces
• 2 teaspoons white wine vinegar

Preparation

Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer chorizo to bowl and set aside. Reduce heat to medium and add onion, garlic, 1 1/4 teaspoons salt, and pepper flakes and season with pepper to taste. Cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Add potatoes, broth, and water; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.

Transfer 3/4 cup solids and 3/4 cup broth to blender jar. Add collard greens to pot and simmer for 10 minutes. Stir in chorizo and continue to simmer until greens are tender, 8 to 10 minutes longer.

Add remaining 3 tablespoons oil to soup in blender and process until very smooth and homogeneous, about 1 minute. Remove pot from heat and stir pureed soup mixture and vinegar into soup. Season with salt and pepper to taste, and serve. (Soup can be refrigerated for up to 2 days.)

CI

Ingredients

• 1 1/4 cups fine white cornmeal
• 2 teaspoons salt
• 1 1/4 cups boiling water
• 1 teaspoon granulated sugar
• 1 cup lukewarm water, divided
• 1 tablespoon active dry yeast (or 1 15 mL pkg)
• 3 cups all-purpose flour
• 1/2 cup white cornflour (approx. measure) or 1/2 cup yellow cornflour (approx. measure)

Preparation

1. Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.

2. In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.

3. Let this cool until mixture is lukewarm (should take about 10 minutes).

4. Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.

5. Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.

6. A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.

7. Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.

8. If you need to — and only if you need to — add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.

9. When smooth and elastic, gather the dough into a ball.

10. Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.

11. Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven — not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.

12. Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.

13. Roll the loaf (loaves) in corn flour until well covered, then, if you’ve made the two small loaves, place on baking sheet, or if you’ve prepared just the one large loaf, place on pie plate.

14. Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.

15. Sprinkle with additional corn flour just before baking.

16. Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.

17. Transfer to wire racks and wait impatiently for them to cool.

Easy Portuguese Recipes