Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.portuguese cuisine?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(portuguese cuisine?),it will help you,my kids.
anyone out there know any good portuguese recipes? need help?
Answers:
CALDEIRADA - PORTUGUESE
3/4 tsp. salt
2 lbs. fish
2 lg. onions
1/4 c. olive oil
1 (19 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. sweet red pepper
Salt and pepper to taste
1/2 bunch parsley
1/2 c. white wine
1 1/2 c. water
Salt fish for few hours. Brown onions in olive oil. Add tomatoes, tomato sauce, crushed red pepper, salt, pepper, parsley wine, and water. Simmer 30 minutes. Add fish. Continue to simmer until fish is cooked.
Fish of any type can be used or frozen fish (cod or haddock).
Potatoes may be added also if desired.
Other Answers:
go to foodnetwork.com their might be something their.
Piri-piri Chicken
Home-made chilli sauce adds a delicious piquancy to chicken in Paul Bloxham's tasty recipe for a classic Portuguese dish
Servings: 4-6
Level of difficulty: Intermediate
Preparation Time: 30 minutes, plus cooling, plus at least 1 hour marinating
Cooking Time: 50 minutes
Ingredients
2 chickens, about 1kg each, spatchcocked or 4 poussins spatchcocked
Salt, and freshly ground pepper
100g Butter
1 tsp Sugar
1/2 bunch of Mint, chopped
1/2 bunch of Coriander, chopped
For the piri-piri sauce:
6 -12 fresh red chillies, depending on how hot you want it
1 tbsp Garlic, chopped and poached
1 tsp salt flakes
100ml Olive oil
50ml red wine vinegar
To serve:
salt baked new potatoes
salad
lemon wedges
Method
1. First make the piri-piri sauce.
2. Preheat the oven to 180°C/gas 4. Place the chillies in a roasting tray and roast them for 10 minutes.
3. Cool and roughly the chop the chillies. Place the chillies, garlic, salt , olive oil and vinegar in a saucepan, bring to the simmer and cook for 2-3 minutes.
4. Allow to cool, then blend to a puree in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
5. Place the spatchcocked chickens in a sealable plastic bag. Add in half the piri-piri sauce, spreading it evenly over the chickens. Seal and marinate in the refrigerator for at least 1 hour.
6. Preheat the oven to 200°C/gas 6. Preheat a large griddle pan on the hob.
7. Season the marinated chicken with salt and freshly pepper.
8. Cook the chicken on the griddle pan for 2-3 minutes on each side, until golden brown on each side.
9. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through.
10. Meanwhile, melt the butter in a saucepan on the hob. Add in the sugar and the remaining piri-piri sauce and heat through gently, stirring now and then. Keep the sauce warm and just before serving stir in the mint and coriander.
11. To serve, cut the chicken into portions and toss with the mint and coriander sauce.
12. Serve with salt baked new potatoes, salad and lemon wedges.
Source(s):
http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=515249
Brazilian, if that helps.
Quindim
2 cups sugar 1 cup coconut water
1/4 cup butter 6 Tbsp corn starch
12 egg yolks 1 cup grated coconut
1/4 cup water
Place butter, sugar, and cocnut water in a 2qt saucepan over medium high heat. Stir constantly until mixture comes to a boil. Reduce heat- medium to medium low- and continue stirring for 30 more minutes. Remove from range and allow to cool- 2 hours time is good.
After syrup has cooled prepare 1 to 2 dozen small custard cups- grease with butter and dust with powdered sugar. Preheat oven to 350 F
Mix cornstarch with water and add to syrup mixture.
Add egg yolks and grated coconut. Pour into custard cups and place on shallow pan filled with water. Place pan with custard cups in preheated oven and bake for 30 minutes or until toothpick inserted comes out clean
To remove: let finished custard cool. Using a knife, gently loosen edges of pastry, place a plate over the top of custard cup, flip over and tap bottom.
The pastry should be a golden yellow color with a coconut macaroon for a base.
Enjoy!
Source(s):
My Grandma.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.portuguese cuisine?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(portuguese cuisine?),it will help you,my kids.
anyone out there know any good portuguese recipes? need help?
Answers:
CALDEIRADA - PORTUGUESE
3/4 tsp. salt
2 lbs. fish
2 lg. onions
1/4 c. olive oil
1 (19 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. sweet red pepper
Salt and pepper to taste
1/2 bunch parsley
1/2 c. white wine
1 1/2 c. water
Salt fish for few hours. Brown onions in olive oil. Add tomatoes, tomato sauce, crushed red pepper, salt, pepper, parsley wine, and water. Simmer 30 minutes. Add fish. Continue to simmer until fish is cooked.
Fish of any type can be used or frozen fish (cod or haddock).
Potatoes may be added also if desired.
Other Answers:
go to foodnetwork.com their might be something their.
Piri-piri Chicken
Home-made chilli sauce adds a delicious piquancy to chicken in Paul Bloxham's tasty recipe for a classic Portuguese dish
Servings: 4-6
Level of difficulty: Intermediate
Preparation Time: 30 minutes, plus cooling, plus at least 1 hour marinating
Cooking Time: 50 minutes
Ingredients
2 chickens, about 1kg each, spatchcocked or 4 poussins spatchcocked
Salt, and freshly ground pepper
100g Butter
1 tsp Sugar
1/2 bunch of Mint, chopped
1/2 bunch of Coriander, chopped
For the piri-piri sauce:
6 -12 fresh red chillies, depending on how hot you want it
1 tbsp Garlic, chopped and poached
1 tsp salt flakes
100ml Olive oil
50ml red wine vinegar
To serve:
salt baked new potatoes
salad
lemon wedges
Method
1. First make the piri-piri sauce.
2. Preheat the oven to 180°C/gas 4. Place the chillies in a roasting tray and roast them for 10 minutes.
3. Cool and roughly the chop the chillies. Place the chillies, garlic, salt , olive oil and vinegar in a saucepan, bring to the simmer and cook for 2-3 minutes.
4. Allow to cool, then blend to a puree in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
5. Place the spatchcocked chickens in a sealable plastic bag. Add in half the piri-piri sauce, spreading it evenly over the chickens. Seal and marinate in the refrigerator for at least 1 hour.
6. Preheat the oven to 200°C/gas 6. Preheat a large griddle pan on the hob.
7. Season the marinated chicken with salt and freshly pepper.
8. Cook the chicken on the griddle pan for 2-3 minutes on each side, until golden brown on each side.
9. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through.
10. Meanwhile, melt the butter in a saucepan on the hob. Add in the sugar and the remaining piri-piri sauce and heat through gently, stirring now and then. Keep the sauce warm and just before serving stir in the mint and coriander.
11. To serve, cut the chicken into portions and toss with the mint and coriander sauce.
12. Serve with salt baked new potatoes, salad and lemon wedges.
Source(s):
http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=515249
Brazilian, if that helps.
Quindim
2 cups sugar 1 cup coconut water
1/4 cup butter 6 Tbsp corn starch
12 egg yolks 1 cup grated coconut
1/4 cup water
Place butter, sugar, and cocnut water in a 2qt saucepan over medium high heat. Stir constantly until mixture comes to a boil. Reduce heat- medium to medium low- and continue stirring for 30 more minutes. Remove from range and allow to cool- 2 hours time is good.
After syrup has cooled prepare 1 to 2 dozen small custard cups- grease with butter and dust with powdered sugar. Preheat oven to 350 F
Mix cornstarch with water and add to syrup mixture.
Add egg yolks and grated coconut. Pour into custard cups and place on shallow pan filled with water. Place pan with custard cups in preheated oven and bake for 30 minutes or until toothpick inserted comes out clean
To remove: let finished custard cool. Using a knife, gently loosen edges of pastry, place a plate over the top of custard cup, flip over and tap bottom.
The pastry should be a golden yellow color with a coconut macaroon for a base.
Enjoy!
Source(s):
My Grandma.
correctness,It's Non-profit and only for informational purposes.
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