WEAT Cooking Class

Traditional Portuguese recipes

Serves 5

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 - 100 g
garlic cloves - 2
potatoes - 400 g
portuguese cabbage - 250 g
portuguese chouriço - ½
water - 1.5 L

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

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traditional-portuguese-cooking-class
Serves 12

Grilled vegetables

Ingredients

Zucchini cut into large wedges - 2 medium
Cauliflower - 1 big
Carrots - 6
Brocoli - 1 big
Sweet potatoes, peeled and cut into large wedges - 3 small
Red Peppers - 2
Red onion, cut into large pieces - 2
Garlic chopped - 2 cloves
Fresh parsley, washed and chopped - q.b.
Rosemary - q.b.
Black pepper - q.b.
Extra virgin olive oil - q.b.
Sesame seeds - q.b.
Paprika - q.b.
Capers - q.b.
Honey - q.b.
Mustard - q.b.

Cooking steps

1. Pre boil sweet potatoes.
2. Preheat the oven to 190°C.
2. Chop all ingredients.
3. In an oven tray, place the vegetables. Pour a good drizzle of olive oil, add the spices, salt and pepper. Mix. Bake for 20 min.
4. Meanwhile cut the sweet potatoes in quarters (no need to peel them).
5. Add them to the vegetables that have already been cooked. Mix and return to the oven for 20 to 40 min.

CAPER SAUCE
1. Pour the oil, honey, lemon juice, mustard and capers and garlics from the oven into a container. 2. Whisk to obtain a homogeneous sauce.
3. Pour the sauce over the hot vegetables and sprinkle with sesame seeds.

cooking-class-recipes
Main course (serves 4)

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

onions - 100g
garlic - 2 cloves
shredded soaked cod - 600 g
shoestring potatoes - 200 g to 300g
eggs - 4 to 6
parsley
black olives - 50 g

Cooking steps

1. In a small pan cook the cod, never letting it boil, for 3 to 5 minutes. Use as little water as possible.
2. Strain the cod, reserving part of the water and remove the bones.
3. In a bowl, lightly beat the eggs with a part of the cooked water (let it cool first).
4. In a large pan over saute the finely chopped onions in hot olive oil. When Onions are soften and getting brown, add chopped garlic.
5. After 2 minutes, add the cod to the to the pan and stir gently. Keep cod as intact as possible.
6. After 2 or 3 minutes add the eggs to the cod and mix to avoid scrambled eggs. We are looking for a creamy savoury custard.
7. Add half of the shoestring potatoes and let the potatoes soften a little.
8. When eggs are almost cooked, had the rest of the shoestring potatoes and black olives.
8. Serve with 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

onions - 100 g
garlic - 2 cloves
shoestring potatoes - 200 g to 300g
soy cream - 400 ml
leeks - 2
parsley
black olives - 50 g
turmeric - 10 g
beer yeast - 20 g

Cooking steps

1. In a large pan sauté the chopped onions, leeks and garlic cloves in olive oil.
2. In a bowl, lightly mix the soy cream with beer yeast and turmeric.
3. Add the soy cream to the pan.
4. Reduce cream and add half of the shoestring potatoes to the skillet. Let the potatoes soften a little.
5. Add the rest of the shoestring potatoes and olives.
6. Finish with parsley.

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cooking-class-lisbon-recipes
OPTION VEGAN (Serves 6 to 8)

"Roguish" mushroom rice

Portuguese are the biggest europeans consumers of rice. With different types of wild mushrooms in Portugal, this rice has lost its origin in history, where even the term Rogue is disputed.

Ingredients

Carolino rice - 500g
Water/stock - 1.2 times the volume of the rice.
Mushrooms - 700 g
Onions - 100g
Garlic - 2 cloves
Rosemary - q.b.

Cooking steps

1. In a pan saute finely chopped onions in hot olive oil.
2. Add minced garlic when onions are soft.
3. Add rice and let it fry for 1 or two minutes.
4. Add a splash of red wine.
5. When wine evaporates, add the stock, cover and let it cook in low heat.
6. Heat a frying pan and add the mushrooms cut in the desired shape. Stir to coat the mushrooms evenly.
6. After a couple of minutes add a bit of olive oil, minced garlic and rosemary.
7. When rice is cooked, ddd the mushrooms and serve with aromatic herbs.

Main  (serves 4 to 6)

Pork Portuguese Style

The ritual of slaughtering the pig began during the Inquisition period, and some historians trace this recipe to those times. It was a way of showing  that people of other religions  (jews and muslins) had converted to Christianity.

Ingredients

Pork - 800 g
White wine - q.b.
Pickless - q.b.
Cilantro/parsley - q.b.
Potatoes - 800g
Olives - q.b.

Cooking steps

1. Marinate the pork meat cut into small pieces with garlic, bay leaves, paprika and white wine. Leave it at least for 3 hours or overnight.
3. Boil the potatoes and put them on the fridge overnight.
2. In a large pan with a generous portion of hot olive oil, saute the pork until brown.
3. In a frying pan, fry the potatoes cut in small cubes.
4. When meat is brown add part of the marinade and let it cook until meat is cooked and marinade is absorbed. If needed add more marinade to cook the meat throughly.
5. Add fried potatoes to the meat, with pickles, olives and parsley.
6. Stir gently to avoid mashing the potatoes and serve.

cooking-class-lisbon
cooking-class
Serves 25

Pasteis de Nata

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:

  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!

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. Add the cream slowly into the mixed “eggs” and whisk to incorporate everything.

Dessert (serves 6)

Farófias - Cloudy eggs

The simplicity of the appearance of this dish results in an unusual quality dessert, being the favourite of many Portuguese. Fortunately, there is a new generation of chefs giving this dessert its due importance.

Ingredients

sugar - 175g
milk - enough to cook the cloudy eggs
lemon peel - 1
Cinnamon powder
eggs - 4

Cooking steps

1. Separate the yolks from the whites.
2. Beat the egg whites until they are firm. Keep beating, add 50 g of sugar (make icing sugar if there's time) until a firm mixture is obtained.
3. Heat milk with the remaining sugar and lemon peel.
4. Reduce heat when milk boils.
5. Cook a big spoon of the egg whites mixture in the milk.
5. Cook for 30 seconds and turn around for another 30 seconds.
6. Remove the cloudy eggs.

Topping:
1. Cool the milk in which the farófias were cooked.
2. Add the cornstarch dissolved in a little milk.
3. Mix in the beaten yolks.
4. Cook the mix, stirring constantly to cook the yolks and thicken a little.
5. Add a little more sugar if necessary.

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drunk-pears-cooking-workshop
Dessert (serves 4)

Drunk pears with chocolate

Ingredients

Pears - 4
Sugar - 50g to 100g
White wine - To cover the pears
Cinnamon stick - 1 or 2
Peel of 1 orange without the white part
Orange juice - 1 orange
Other spices to taste

CHOCOLATE GANACHE
Chocolate - 100g
Cream - 200 ml

Cooking steps

1. Heat the sugar, wine, spices and orange peel in a saucepan until the sugar dissolves.
2. Peel the pears and cut the stems on them and place them back in.
3. Add the pears to the pan, taking care that they are completely covered by the wine.
4. Let them cook, over low heat, for 30 minutes or until the pears are soft (but not broken).
5. Remove the pears and reduce the wine until it's a syrup.

GANACHE
1. Melt grated chocolate in a bain marie.
2. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!)
3. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.

Dessert (serves 4)

Drunk pears

Don’t be fooled by the name.
These Drunken Pears are one of the tastiest desserts and nobody gets drunk. Even children can eat them, as the alcohol disappears when boiling.

Ingredients

Pears - 4
Sugar - 50g to 100g
Red wine - To cover the pears
Cinnamon stick - 1 or 2
Peel of 1 orange or lemon without the white part
Other spices to taste

MINT CHANTILLY
Mint - q.b.
Cream - 200 ml
Sugar - 40 g

Cooking steps

1. Heat the sugar, wine, spices and orange peel in a saucepan until the sugar dissolves.
2. Peel the pears and cut the stems on them and place them back in.
3. Add the pears to the pan, taking care that they are completely covered by the wine.
4. Let them cook, over low heat, for 30 minutes or until the pears are soft (but not broken).
5. Remove the pears and reduce the wine until it's a syrup.

MINT CHANTILLY
1. Combine sugar, water, and mint leaves in a small sauce pan and bring to a boil.
2. Cook and stir the mixture until the sugar has fully dissolved. About five minutes.
3. Put the syrup into the refrigerator. Let it cool completely.
4. In a large bowl, whip cream until stiff peaks form. Gently add mint syrup; if needed, re-whip cream to stiffen

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cooking-class-recipe
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.

Spring/Summer menu

Counting the days till summer

portuguese-food-cooking-class
Serves 4 - 6

Cantaloupe Gazpacho with Crispy Prosciutto

Ingredients

Cantaloupe/melon – 1kg
Cucumber – 1 medium
Shallots – Just a pinch
Yogurt – 200g
Olive oil – q.b.
Smoked ham – 4 to 6 slices
Mint – 50g

Preparation

GAZPACHO
1. In a blender, combine the cantaloupe, cucumber, shallots, salt, and approximately 50 ml of water. Puree until smooth. Don't use all. Save some ingredients to serve.
2. If blender is too full, transfer half of cantaloupe mixture to a large bowl and add the yogurt to the blender and puree until smooth.
3. Add the olive oil and blend until creamy and very smooth.
4. Pour into the bowl with the rest of the cantaloupe mixture and stir to combine.
5. Chill in the refrigerator until ready to serve.
6. Serve with some cantaloupe, cucumber cubes and mint (you can drizzle some balsamic vinegar)
PROSCIUTTO
1. Preheat the oven to 200º C.
2. Arrange the prosciutto slices in a single layer on a rack or oven tray with vegetable paper
3. Roast until crisp, 6 to 8 minutes.

Serves 12

Algarve style salad

Ingredients

peppers - 3
purple onion - 1
cucumber - 3
tomato - 6
olive oil - q.b.
oregano - q.b.
salt - q.b.

Cooking steps

1. Cut the peppers in half and place them in the oven at 200 C (use vegetable paper on the tray).
2. Peel the cucumbers and cut them into 4 pieces vertically
3. Cut the tomatoes into half slices
4. Cut the onions in thin slices
5. Remove the peppers and peel them. Cut peppers in desire shape
6. Mix everything with oregano and olive oil

portuguese-cooking-class
portuguese-cooking-class
Drinks (serves 6)

Pink sangria

Pink is the new red, when we’re talking about sangria. If red is the traditional, white wine sangria is less common but it’s crisp, fruity and perfect for summer days. But if you want to impress, pink is the way to go.

Ingredients

rose wine - 1 L
sprite (or another brand cheap sweet clear soda) - 1 L
(frozen) strawberries or berries - 100g
mint

Cooking steps

You can’t go wrong here. Just serve the wine first in a jar, then the soda and finish it with the berries. If you’re feeling posh, add some mint. Don't forget the ice!