salada-pera-rocha

Rock pear salad with goat cheese

Portuguese revisited food

Rock pear salad with goat cheese

Serves 4

Ingredients

Salad

Salad mix
Olive oil - q.b.
Pears - 1 or 2
Wall nuts - q.b.

Honey and mustard sauce

Dijon Mustard - 1 tsp
Olive oil - 4 tbsp
Honey - 1 tsp
Orange/lemon Zest - q.b.
Salt & pepper - q.b.

salada-pera-rocha
salad-pera-rocha
Serves 4 - 6

Cooking steps

  1. Sauté the pear wedges on a preheated skillet with a bit of Olive Oil, cooking on one side for 1 to 3  minutes and then turn over to cook evenly on the remaining side. Reserve.
  2. Cut the goat cheese in ½ cm thick slices and use the blow torch until brown.
  3. Place the sauce ingredients in a bowl and mix well. Taste and correct flavours.
  4. In a big bowl season the salad mix with the sauce.
  5. Plate the salad mix with pears, walnuts and cheese.


aulas-cozinha-receitas

Duck breast salad

Portuguese revisited food

Duck Breast salad

Serves 4

Ingredients

Salad

Duck breasts - 1
Olive oil - q.b.
Pears - 1
Wall nuts - q.b.

Orange & ginger sauce

Dijon Mustard - 1 tsp
Duck Fat - 1 tbsp
Olive oil - 3 tbsp
Rose wine - q.b.
Orange Juice - 2 oranges
Orange Zest - q.b.
Salt & pepper - q.b.

aulas-cozinha-receitas
portuguese-food-cooking-class
Serves 4 - 6

Cooking steps

  1. Make small cuts in the duck fat in x shape. Be careful not to cut the meat.
  2. Season the fat with salt and pepper.
  3. Place the duck breasts, skin side down, in a large, cold skillet. The heat should be low to medium-low. After about 5 minutes, the fat should start to bubble gently and melt, until most of the fat has melted.
  4. Adjust the heat so that the skin is golden brown, about 15 minutes.
  5. Increase the temperature and turn the brisket and cook about 1 to 2 minutes.
  6. Remove the duck from the pan and set aside to rest.
  7. Refresh the skillet with wine. Scrape off any golden or brown bits stuck to the skillet and let the wine reduce until only 2 tbsp remains.
  8. Add orange juice, dijon mustard (and honey if needed) and let it reduce to make the sauce.
  9. Season the sauce with orange zest and black pepper.
  10. In the meantime grill the pear wedges on a preheated skillet with a bit of Olive Oil (or duck fat), cooking on one side for 2-3 minutes and then turn over to cook evenly on the remaining side.
  11. Serve thin duck breast slices with smoked salt, the salad, pears and drizzle the sauce.


cooking-class-lisbon-pumpkin

Pumpkin, carrots and ginger soup

Pumpkin, carrot and ginger soup

Serve 25

Ingredients

Onions - 0.5 kg
Olive Oil - q.b.
Fresh Ginger - q.b
Garlic - 100g
Celery - 2 sticks
Potatoes/Zucchini - 1 kg
Pumpkin - 1 kg
Carrots - 1 kg

To serve

(use one or more of these ingredients to finish your dish)
Cummins
Cream
Paprika
Pumpkin seeds
Crispy Smoked Ham (optional)
Parsley

cooking-class-lisbon-pumpkin
workshop-recipes-lisbon
Serves 25

Cooking Steps

Cooking Steps

1. In hot olive oil, saute chopped onions
2. When onions are soft, add chopped garlic.
3. Add chopped carrots, then pumpkin, celery and potatoes.
4. Add hot water.
5. When vegetables are softly cooked, blend the mix in a blender with fresh grated ginger.
6. Serve with a drizzle of cream, olive oil, paprika, chopped parsley and, seeds or crispy smoked ham to give that crunchiness this soup deserves.


receitas-weat

Bacalhau confitado com migas de batata doce e couve

All I want for Christmas is...

Bacalhau confitado com migas de batata doce

receitas-weat
Serves 8

INGREDIENTES

  • batata-doce 800 
  • couve portuguesa - 500 
  • lombos de bacalhau - 4
  • azeite Esporão - 1,5 dl
  • coentros picados - q.b.
  • 5 dentes de Alho
  • cebola - 1 pequena
  • sal q.b.
  • azeitonas q.b.
  • broa
Serves 4 - 5

Confecção

  1. Lave e coloque as batatas doces no forno a 180º até estarem cozinhadas.
  2. Corte a couve em juliana (fatias finas) e coza durante 5 minutos em água a ferver. Escorra e arrefeça em água com gelo. Escorra novamente e reserve. 
  3. Retire as espinha central e laterais dos lombos de bacalhau, mas não retire a pele. 
  4. Coloque os lombos numa panela do tamanho dos lombos e coloque Azeite Esporão até cobrir.
  5. Coloque uma folha de louro e alho esmagado e controle a temperatura que nunca deverá passar os 75º (cerca de 10 minutos). Quando estiver a lascar bem, retire as lascas ao bacalhau e reserve (sem pele). 
  6. Triture a broa e com os  coentros e um dente de alho e um pouco de sal.
  7. Usando um pouco do azeite da cozedura do bacalhau, frite a broa triturada.
  8. Retire a pele à batata e a couve e esmague-a com um garfo.
  9. Numa frigideira faça um refogado com cebola e alho, usando o azeite da cozedura do bacalhau.
  10. Adicione ao refogado a couve bem escorrida.
  11. Junte a esmagada de batata e quando esta alourar, junte os coentros picados. 
  12. Sirva as migas com as lascas de bacalhau decorando com azeitonas e coentros picados.
receitas-weat

cooking-class

Pastel de Nata cooking class

WEAT Cooking Class

Portuguese traditional recipes

cooking-class
Serves 15

Pasteis de Nata

SUGAR SYRUP

Ingredients

SUGAR SYRUP:
sugar - 150g
Water - 75g
lemon peel - 2 slices
Cinnamon stick - 1

Cooking steps

1. In a pan mix all the ingredients and let it boil WITHOUT stirring. Let the syrup reach 107C or start counting 3 minutes after it starts boiling
2. After reaching 107C put the syrup aside and let it cool.

EGG CUSTARD

Ingredients

Corn starch - 15 g
Flour - 15 g
Milk - 250 ml
Egg yolks - 3
Egg - ½

Cooking steps

1. Dissolve the flour and starch with a bit of room temperature milk until you reach a cream without lumps.
2. Bring the remaining milk to boil.
3. After it starts boiling, pour half into the flour and starch mix. Keep stirring the mix and let the bring the other half to boil again.
4. Add the rest of the milk to the mix and keep stirring until thickens.
5. Add the sugar syrup to the cream slowly, mixing with the whisk to avoid lumps.
6. Let the cream cool for 10 minutes.
7. In a bowl mix the egg yolks and the egg.
8. After the 10 minutes have passed, add the mixed “eggs” into the cream and whisk (really well) with the whisker to incorporate everything.

food-workshop-lisbon

CUSTARD TARTS

  1. Open the puff pastry into the mold and fill it with ¾ of cream
  2. Put in the oven for 8 to 12 minutes at 250C or more if your oven reaches even higher temperatures!


cooking-class-lisbon

Receta del Pastel de Nata

WEAT Cooking Class

PASTEIS DE NATA

cooking-class
Sirve 25

Sirope de azúcar

Ingredientes

SIROPE DE AZUCAR:
azúcar - 300g
Agua - 150g
cáscara de limón - 4 rebanadas
Rama de canela - 2

Confección

1. En una cacerola mezclar todos los ingredientes y dejar hervir SIN revolver.
2. Después de que empiece a hervir, cuenta 3 minutos, retirar del fuego y dejar enfriar.

Flan de huevo

Ingredientes

Almidón de maíz - 30 g
Harina - 30 g
Leche - 500ml
Yemas de huevo - 6
huevo - 1

Confección

1. Disolver la harina y la fécula con un poco de leche fría hasta conseguir una crema sin grumos. Mezclar la leche restante y llevar a ebullición (revolviendo SIEMPRE).
2. Después de que empiece a hervir, dejar hervir la nata durante 2 minutos, SIEMPRE removiendo hasta que espese.
3. Añadimos el sirope de azúcar a la nata poco a poco, mezclando con la batidora para que no se formen grumos.
4. Deje que la crema se enfríe durante 10 minutos.
5. En un bol mezclar las yemas y el huevo.
6. Pasados los 10 minutos, añadimos los “huevos” mixtos a la nata y batimos (muy bien) con el batidor para incorporarlo todo.

Pasteis de Nata:

Abre el hojaldre en el molde y rellénalo con ¾ de nata
¡Ponlo en el horno durante 8 a 12 minutos a 250º C o más si tu horno alcanza temperaturas aún más altas!