Alentejo gastronomy

nosey_parker · Post by **nosey_parker** » Sat Oct 23, 2004 12:04 pm

Are there any Alentejo restaurants/shops in the Algarve?

digger · Post by **digger** » Sat Oct 23, 2004 1:30 pm

Ms P…..I think Faro is the place to eat…..I had a dish recently - and was told it was Alentejano - with beans, chorico and odd little cuts of pork …..mmmmm

nosey_parker · Post by **nosey_parker** » Sat Oct 23, 2004 1:31 pm

You just guessed what I am having for lunch

digger · Post by **digger** » Sat Oct 23, 2004 1:34 pm

Ah............so you can cook, as well

nosey_parker · Post by **nosey_parker** » Sat Oct 23, 2004 2:04 pm

I can actually...but my mum cooked it this time.

petermeachem · Post by **petermeachem** » Fri Oct 29, 2004 5:27 pm

beans, chorico and odd little cuts of pork

My favourite, one of them anyway.
I've tried to cook this several times at home but it's just not the same.
Don't suppose your mum could supply a recipe could she.

I'm very keen to try pork and clams, forgotten the Portuguese name, but it never seems to be on the menu when I'm over.

digger · Post by **digger** » Sat Oct 30, 2004 2:08 pm

I’m sure Ms P’s mum can come up with a decent recipe, but in the meantime try this:

serves 4

Olive oil
1 onion
2 cloves of garlic
1 piece of entrecosto de porco (long thick streaky rasher of pork) – cut into 2 cm lengths
2 pork shoulder chops - cubed
½ black chorico - sliced
1 bayleaf
1 small cup of rice
1 tin of beans - drained
bunch of fresh coriander – roughly chopped
splash of red wine

sweat onion and garlic in a little oil. In separate pan, fry entrecosto to get some fat out, then put aside, fry rest of pork in same pan, then combine all the pork, chorico, onion & garlic with the bayleaf, season, cover with water and cook slowly. When done, add rice and more water (and salt) if needed. When rice is almost cooked, add beans, coriander & wine
and that's it I think........

heini · Post by **heini** » Sat Oct 30, 2004 8:19 pm

but where are the clams, digger????

petermeachem · Post by **petermeachem** » Sat Oct 30, 2004 10:36 pm

That's great digger thanks.

digger · Post by **digger** » Sun Oct 31, 2004 12:30 pm

petermeachem wrote:That's great digger thanks.

u r welcome

you must let me know what you think after trying it….

… and if anyone (ms p?) can suggest any modifications to this dish…I’d pleased to hear from you (but not Rampage thankyou)

digger · Post by **digger** » Sun Oct 31, 2004 12:34 pm

heini wrote: but where are the clams, digger????

The Clams

I know the dish…but never attempted to cook it myself..
…but I suspect you…heini…can do it…. come on tell us what you know
(….and I might tell you about a most yummy rice with prawns

)

heini · Post by **heini** » Sun Oct 31, 2004 6:51 pm

I have never cooked it myself either, but I always eat in restaurant when we are in Portugal. I do have a supposedly authentic recipe from a cookbook written in German, and it is rather lenghty. So when I have some time I will translate it and post it. Patience, please.

digger · Post by **digger** » Sun Oct 31, 2004 11:26 pm

heini hi…….ok thanks but don’t bother with that ……I’m sure it can be found on a web site quite easily but it’s not the same…..I’ve gotta share that first-hand experience

heini · Post by **heini** » Mon Nov 01, 2004 9:14 pm

yes Digger, I found this recipe via Google and it looks like the real thing. But I'm not sure whether I'll ever make it, as you say, somehow it tastes better when you eat it "on location". But here it is anyhow:
Pork with clams

INGREDIENTS:
1 1/2 pounds pork roast, cut into 1 inch cubes
1 cup dry white wine
2 teaspoons paprika
1 bay leaf
2 whole cloves
salt and pepper to taste
2 cloves garlic, chopped
4 tablespoons margarine, divided
2 onions, sliced
4 tomatoes, chopped
5 cloves garlic, crushed
2 pounds clams in shell, scrubbed
4 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh parsley
1 lemon, quartered

DIRECTIONS:
Put pork in a dish, and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. Cover and refrigerate overnight, turning occasionally.
In a large saucepan, melt 2 tablespoons margarine. Saute onions, tomatoes and 5 cloves of garlic. Cook gently until onions are soft; add salt and pepper to taste.
Wash the clams, discarding any that are open. Add them to the onion/tomato mixture. Cover, and cook over high heat until all clams have opened, about 5 minutes, then cook for another minute.
Meanwhile, drain the pork; set marinade aside. Heat the remaining 2 tablespoons margarine in a large frying pan over medium heat. Cook pork until brown on all sides. Stir in marinade, and cook until there is very little liquid left. Keep turning pork or it will stick and burn!
Serve the pork, the clams in their shells, and the onion mixture with boiled potatoes. Sprinkle everything with coriander and parsley, and garnish with lemon quarters.

digger · Post by **digger** » Tue Nov 02, 2004 12:57 pm

many thanks heini……….I think I could manage that..
hmm…I may swap the margarine for olive oil tho…