Serves 50
Caldo Verde
More than 500 years ago, Caldo Verde was just a lower class soup from the north of Portugal. Today, Caldo Verde is widely recognized as one of the portuguese finest traditional soups, across all social levels. According to CNN, it’s one of the best soups in the world.
Ingredients
onions - 3 kg
garlic cloves - 10
potatoes - 4 kg
portuguese cabbage - 2 kg
portuguese chouriço - 5
Cooking steps
1. Cut the chorizo in thin slices
2. Put at least 75 slices in the oven at 120C
3. Slice the onions
4. In a big pot add olive oil. When oil is hot, sauté the onions
5. When onions are light brown add water
6. Peel and chut potatoes in small chunks and add them to the pot
5. Season with salt. Cook over moderate heat for 20 minutes or until the potatoes are cooked.
6. Cut the cabbages in thin slices (as thin as you can get)
7. Grind the soup with a blender until the potatoes are completely pureed.
8. Boil the soup and add the cabbage, shredded.
9. Finish the soup with a slice of chorizo
Serve 20
Pumpkin, carrot and ginger soup
Ingredients
Onion - 0.5kg
Olive oil - q.s.
fresh ginger - q.b.
Garlic - 100g
Celery - 2 sticks
Potato- 0.5kg
Courgette - 0.5kg
Pumpkin - 1kg
Carrots - 1kg
To SERVE
Cumin
cream
Paprika
pumpkin seeds
Chopped parsley
Cooking steps
1. In hot oil, sauté the sliced onion
2. When the onion is golden, add the sliced garlic.
3. Add the sliced carrots, then the sliced squash and let it cook a little longer.
4. Add boiling water and sliced potatoes,
5. When the vegetables are well cooked, grind with grated fresh ginger.
6. Serve with a dash of cream or olive oil, paprika or cumin, chopped parsley and toasted sesame seeds to give the soup the crunch it deserves.
Main course (serves 20)
Bacalhau à Brás
Bacalhau (cod) à Brás comes from Mr. Brás tavern, located in Bairro Alto, the man who led it to stardome. From Lisbon, Bacalhau à Brás conquered the world, reaching Macau, Asia. In Spain, this Portuguese delicacy appears on some menus as “Revuelto de bacalao à la Portuguesa” or as “Bacalao Dorado”. Although the origin is still uncertain, it’s a typical Lisbon dish, easy to make with a surprising taste and texture.
Ingredients
sliced onions - 10 medium
garlic - 5-8 cloves
soaked cod - 2 kg
shoestring potatoes - 2 kg
eggs - 20
parsley
black olives - 100 g
Cooking steps
1. In a pot cook the cod with minimum water, never letting it boil, for 3 to 5 minutes.
2. Strain the cod and reserve the water.
3. In a large pan, in hot olive oil add and saute EVENLY SLICED onions.
4. Add the cod when onions are light brown (let them caramelize as much as you can) add minced garlic.
5. In a bowl, lightly beat the eggs with a part of the cooked water (let the water cool to at least 55ºC).
6. Add the eggs to the pan and mix. Low heat - don't make scramble eggs.
7. Add the code and stir gently.
8. Add half of the shoestring potatoes to the pan and mix well. Let the potatoes soften a little bit in the egg custard.
9. Add the rest of the shoestring potatoes and olives.
10. Finish with finely chopped parsley and a bit of olive oil.
Main vegan (serves 4 to 6)
Leek à Brás
There are many vegan versions of Bacalhau à Brás. This recipe was developed especially for this cooking class, because it is easy to learn and replicate later at home. However, during the class, some innovations and variations might occur!
Ingredients
sliced onions - 2
garlic - 3 cloves
shoestring potatoes - 250 g
soy cream - 400 ml
leeks - 1
parsley
olives - 50 g
turmeric - 10 g
beer yeast - 20 g
Cooking steps
1. In a large pan wiht HOT olive oil, sauté the sliced onions until golden brown.
2. Add sliced leek and add minced garlic when leek is cooked (5 to 10 minutes).
3. In a bowl, lightly mix the soy cream with beer yeast and turmeric. Season with salt and pepper to taste.
4. Add the soy cream to the pan.
4. Reduce cream and add half of the shoestring potatoes. Let the potatoes soften a little.
5. Add the rest of the shoestring potatoes and olives.
6. Finish with parsley.
Serve 50
Farmer's Soup
Soup in Portugal is almost mandatory in every meal. This soup is more than an entrée: it's an entire meal, made with fresh vegetables and nutritional dense.
Ingredients
Onion - 0.5kg
Olive oil - q.s.
Kale - 1.25kg
Chorizo - 1
Kidney beans - 2.5 kg (dry)
Potato - 1.25kg
Turnip - 1kg
Carrot - 1.25kg
Cooking steps
1. In a large pan, sauté the chopped onion in hot oil.
2. When the onion is browned, add the chopped garlic.
3. Add sliced carrots.
4. Add the turnip in 1 cm cubes.
5. Add boiling water.
6. Wait 10 minutes and add potatoes and later on the sliced kale.
7. In the thermomix, grind half the cooked beans with the cooking water.
8. Finish by adding the beans with the bean broth and let it simmer over low heat, checking every 2 minutes to avoid sticking to the bottom.
Serves 15
Rice Duck from Beira
Traditional recipe from Tonda village, in Beira Alta
Ingredients
Duck - 3
Rice - 1.5 kg
Chorizo - 1 to 2
Bacon - 200g
Salt - q.b.
Pepper - q.s.
Green beans - 500g
Cabbage - 750g kg
Mushrooms - 500g
Onions - 3 to 4
Carrots - 6
Turnips - 2
Garlic - 1 head
Red wine - q.s.
Duck broth - 2 times the amount of rice
Cooking Steps
1. Cut the vegetables (cabbage, turnips, carrots, and green beans) into julienne.
2. In a pan, cook the turnip, carrot and green beans in the duck broth for 2 minutes, then add the cabbage for another 2 minutes. Reserve
3. In another large pan, sauté the chopped onion.
4. When the onion is golden, add minced garlic.
5. Add rice and stir for 2 minutes and refresh with red wine.
6. Add broth and vegetables. Cover and cook for 12 minutes. Temperature 7.
7. Shred the duck and remove the skin from the chorizo and cut it into slices.
8. Preheat the oven to 180ºC.
9. Slice mushrooms and sauté in a hot frying pan without oil. Stir and add some of the duck fat, herbs and salt. Add the cooked duck giblets. Only cover the bottom with mushrooms and do not add too much so that they do not lose water. If necessary, repeat this process and reserve the mushrooms.
10. Check the rice which should be almost cooked. If necessary, add a little more broth.
11. Place a layer of rice. On the second layer, a bit of the shredded duck, with the giblets and mushrooms. The third layer is to cover with rice.
13. Place sliced ham and chorizo on top, and return to the oven for 5 minutes uncovered, to brown a little.
Serves 25
Pasteis de Nata
Team 1 – Puff pastry and sugar syrup
Ingredients
SUGAR SYRUP:
sugar - 300g
Water - 150g
lemon peel - 4 slices
Cinnamon stick - 2
Cooking steps
1. In a pan mix all the ingredients and let it boil WITHOUT stirring. Let the syrup reach 107C.
2. After reaching 107C put the syrup aside and let it cool.
CUSTARD TARTS:
- Open the puff pastry into the mold and fill it with ¾ of cream
- Put in the oven for 8 to 12 minutes at 250C or more if your oven reaches even higher temperatures!
Team 2 – Egg custard
Ingredients
Corn starch - 30 g
Flour - 30 g
Milk - 500 ml
Egg yolks - 6
Egg - 1
Cooking steps
1. Dissolve the flour and starch with a bit of cold milk until you reach a cream without lumps. Mix the remaining milk and bring to boil (stirring ALWAYS).
2. After it starts boiling, let the cream boil for 2 minutes, ALWAYS stirring until thicken.
3. Add the sugar syrup to the cream slowly, mixing with the whisk to avoid lumps.
4. Let the cream cool for 10 minutes.
5. In a bowl mix the egg yolks and the egg.
6. After the 10 minutes have passed, add the mixed “eggs” into the cream and whisk (really well) with the whisker to incorporate everything.
Serves 100
Areias de Cascais
Areias de Cascais (rough translation is “Cascais sands”) are simple, yet delicious, small cookies from the village of Cascais. The recipe origin is lost in time, with early references from the 19th century.
Ingredients
Flour - 750g
Sugar - 250g
Butter - 500g
Lemons - 4
Cooking steps
1. Knead the butter with the sugar until you no longer feel the granules.
2. Add the flour and mix well.
3. Shape small balls and place them on a tray greased with butter and sprinkled with flour.
4. Bake at 180°C for 10 minutes.
5. Remove from the oven after they are cooked and pass them, still hot, through sugar.