Portuguese cuisine

Ellie · Post by **Ellie** » Fri Jan 30, 2004 10:28 pm

evening Mads/Peter
Actually i looked in on chat 10 mins or so ago..saw you with your mallet Mads and was just going to talk...when i was called by H..I tea-cupped..when I got back..was cut off!! Hope you have nice evening!
Back on track!
Basque Almond Tart------Panchineta
I tablespoon butter
2 9-inch rounds puff pastry
1 egg beaten
1cup of egg custard
half cup chopped toasted almonds
half cup of sliced raw almond
confectioners sugar to sprinkle.
ill post method if anyones interested...Im going to have a go at this one

petermeachem · Post by **petermeachem** » Fri Jan 30, 2004 11:02 pm

OK I'll make a different recipe, we can compare notes. I'll do a ground almond pastry. Custardy filling sounds good with dates or apricots perhaps, like that French what ever it is called.

Might just do a Bakewell Tart instead.

Guest · Post by **Guest** » Fri Jan 30, 2004 11:33 pm

Peter,
im trying to think what the French thing is?
d'you mean tarte aux pommes Normandy..or the little french tartes with apples/
your almond pastrysounds good..but custard filled with dates/apricots

mind you.ilike all these things including bakewell tart..all of these things mean...a moment in the mouth...a month on the hips!

To tell the truth..and i hope i dont annoy anyone...i dont think the Port. make very good cakes.
I often use to feel like opening a really good bakery/patisserie!
But the Intermarche seems to offer quite a range on their 'cake counter'..it ought to have a 'health sign' up for people like me

who are easily tempted

Guest · Post by **Guest** » Fri Jan 30, 2004 11:34 pm

that was me..encore....Ellie

petermeachem · Post by **petermeachem** » Sat Jan 31, 2004 12:03 am

No its a full size thing with apricots or pears sticking up out of a sea of custard.

You're right, Portuguese puds and cakes are a major disappointment. I suppose the trouble is we only get manufactured stuff, and that is pretty well always poor. The ice-cream more than makes up for it. The cones from the ice-cream shop in CVO are good, probably the worlds only edible ice-cream cones.

Guest · Post by **Guest** » Sat Jan 31, 2004 1:12 am

yeah Peter....just love those cones from the palacio cvo.....my fav. is the blackberry!
The crepes arent bad either!
Dont know that french tart....custard with apricots& pears sticking out.
D'you go to Colombos at all?
Had wonderful Mango mousse there...i put recipe for that onhere somewhere a while back...its delish

Guest · Post by **Guest** » Sat Jan 31, 2004 1:13 am

me again ..ellie

pinkiebluesky · Post by **pinkiebluesky** » Sat Jan 31, 2004 1:26 pm

"You're right, Portuguese puds and cakes are a major disappointment. I suppose the trouble is we only get manufactured stuff, and that is pretty well always poor." How true Peter, don't know what's wrong with most of the restaurantes here, most traditional desserts are cold and can be made well in advance but they all seem to stick to ice-creams, such a shame. Try the chicken piri-piri restaurante opposite zoomarine, they have a LARGE selection of sweet things, well woth the visit!! I always go for the torta de claras which is a lovely light roll of sweet egg whites sometimes served with a sweet eggyolk sauce, mmmm! Arroz doce (sweet rice) is also a yummy, then there is Dom Rodrigues threads of egg yolk cooked in a sugar syrup sprinkled with cinnamon and wrapped in coloured foil squares. Be adventurus and try different deserts and swap around, I'm sure you'll all be pleasently surprised

Ellie · Post by **Ellie** » Sat Jan 31, 2004 5:20 pm

Thanks for all those recommends. Pinkie!
and Ill certainly lookout for that rest.opposite Zoomarine!
Chicken pirpiri is still one of my fav.Port. dishes..and as I said previous...fav.place for that then was O'Casarao..Biffa says its still good.
But I do have sweet tooth! and those sweets you describe sound real yummy

Yes they do seem to serve mostly cold sweets...and you can get fedup with the 'cold custard' fillings!and though I love iceceam ..its nice to have something different..like the 'white chocolate mousse with raspberry sauce'at 'Romas'..
What Id really like to know..is a really good place to eat seafood..not just the grilled sardine/cavala..but crab etc?
few years back..used to go to the harbourside one at Portimao.
I love creme brulee as dessert...where would I find that?

digger · Post by **digger** » Sat Jan 31, 2004 7:06 pm

Ellie, here’s a dish I’ve done a number of times over the years which is loosely based on a trad Portuguese recipe (they use pigs nose, ear and other bits). But I do it something like this:
olive oil (lots)
onion
garlic
pork - cubed (I like neck-end of loin)
black chourico in thick slices
coriander, parsley, salt , pepper
little water and/or wine
broad beans
mint
in that order - stewed in a saucepan - muito bom

Ellie · Post by **Ellie** » Sat Jan 31, 2004 7:30 pm

Hi Digger!
Thanks for that...it sounds really good and tastes great too Ive no doubt!
Its not just the meat...but love the combination of the broad beans/mint...I use herbs a lot in my cooking..fresh whenever I can otherwise dried.
I even make a sort of 'mediterranean-style' yorkshire pudding!
I make the batter as usual...heat some olive oil/butter in pan..add a little of batter..then sprinkle with mixedherbs..I use sage/rosemary/thyme/coriander if I have some..then remainder of batter..popinto hot oven till risen/golden/crispy..I make this with not just beef but chicken/or pork.
and always use lots of garlic in cooking..very healthy!

Hope house huntings going well for you

digger · Post by **digger** » Sat Jan 31, 2004 8:49 pm

Yorkshire pudding ?

Lots of red hot olive oil with 2-3 pitted olives (that’s for those little individual puds) then pour in batter (as usual)

olives are also very good for health. and the oil doesn't burn like other oils

Ellie · Post by **Ellie** » Sat Jan 31, 2004 10:01 pm

Those york puds sound tasty Digger....I prefer the green olives most of time..does it matter whether green or black? and what do you serve them with?
I was talking 'olives' with a friend recently who said they liked olives stuffed with 'almonds'! Ive never had those..and Ive tried to imagine the combination!
Havent seen them here in UK..only those stuffed with garlic or anchovies...love those served at L'Orange rest. a nice mixture..with green ones really piquant!
Forgot to put egg custard recipe...needed for 'almond tart'
4 egg yolks
half cup sugar
1 tablesp.flour
1 and half cups milk
1 vanilla bean
skin of half lemon
mix flour& sugar in saucepan..stirring with whisk.Add egg yolks& mix well.
bring milk to boil in another saucepan with vanilla & lemon rind.strain the milk into first saucepan,stirring continuously over med to low heat for5/7 mins.Turn off heat& let cool....cover surface of custard with plastic wrap..then it wont form a skin.