PORTUGUESE CUMIN-SCENTED PULLED PORK

This pulled pork is so tender and flavourful.  And it is even better the next day.

INGREDIENTS:

1 kilogram of boneless rib end roast pork 
1large thinly sliced onion
3 whole  peeled garlic cloves or 2 tablespoons of ground garlic powder
2 cups of white wine 
1/2 cup of water
2 bay leaves
1 tablespoon of Portuguese hot or sweet pimenta paste(see tip section below)
2 tablespoons of extra virgin olive oil
1 tablespoon paprika
2 tablespoons of tomato paste
1/2 teaspoon of ground cumin
salt to taste
freshly ground black pepper to taste


METHOD:

Preheat oven to 400 degrees Fahrenheit.

Add onions to bottom of a heavy Dutch oven such as Le Creuset. 
Salt and pepper the roast pork to taste and place on top of the bed of onions and whole garlic cloves if using. Otherwise add the garlic powder to the following paste.
In a bowl make a paste by mixing the pimenta paste, olive oil, paprika, tomato paste, cumin, garlic powder and a bit of salt and black pepper.  

Spread over the top of the pork and sides, letting it drip down.  Add 2 bay leaves to bottom of pot.  Pour the wine and water around the pork roast. (Not over the top of the roast).

Cover with a tight fitting lid and roast at 400 degrees F. for 30 minutes.  Reduce oven temperature to 325 degrees F.  and continue to roast for 2.5hours.  Check halfway to see if you need to add a bit more water.  I have never had to, but it will depend on how tight fitting your lid is.
 

Once it is cooked, using two large forks shred "pull part" the roast pork.  Serve with the extra sauce topped with the yummy onions.

TIPS:

1.  Portuguese pimenta paste is available in most grocery stores.  It is a traditional hot or sweet pepper paste.  It is delicious added to many dishes or even just as a side dipping sauce. 

2.  How to save leftover tomato paste:

Place a small freezer bag in a glass.  Fold open the top of the bag over the rim of the glass. Fill up the bag with the leftover tomato paste.  Close it and flatten the contents. Place in the freezer and break off pieces as you need for future recipes.

 


  

 

PORTUGUESE STYLE SHRIMP with PIRI PIRI SAUCE

  This is a very quick and tasty shrimp appetizer.  It is great served with traditional Portuguese corn bread.

INGREDIENTS:

400 grams of tiger shrimp, peeled and deveined (approximately 30 shrimp)
1/4 cup of extra virgin olive oil
2 Thai red chili peppers, seeded and chopped finely
1/3 cup of chopped fresh parsley (reserve 2 tablespoons for garnishing)
1 medium sized onion, small diced
1 large or 2 small garlic gloves, minced
1/2 tablespoon sweet paprika or 1/2 tablespoon of smoked paprika (depending on your preference)
Piri Piri sauce for serving (a Portuguese hot sauce made from Capsicum peppers)
Portuguese corn bread


METHOD:

In a large skillet on medium heat, add 2 tablespoons from the 1/4 cup of olive oil.  Add onion, salt generously, and cook for 5 minutes.  Toss in Thai chili peppers and garlic. Saute 1 minute.  Add the remainder of the olive oil.  Increase heat to medium high.  Pat dry shrimp with a paper towel, before adding to the pan.  Saute shrimp for 2 minutes.  (Shrimp will just begin to change colour.)  Stir in the smoked paprika and the chopped parsley.  Saute for 2 more minutes.  Take off the heat. Sprinkle with the reserved minced parsley.  Serve with the Piri Piri sauce on the side for dipping.  Don't forget to serve the Portuguese cornbread for sopping up the sauce.

TIPS:

1. Do not overcook the shrimp. Properly cooked shrimp will have a bit of a crunch and almost a sweetness as well.
2. Do not burn the chili peppers and garlic.
3. The heat in the Thai chili peppers is in the seeds.  If you like it spicy, do not remove the seeds.
4.  It is important to salt the onions while you are sauteing. The salt releases the liquid in the onions and prevents them from burning.

 
SERVING SIZE: As an appetizer, approximately 5 shrimp per person






 

TOASTED COCONUT ALMOND TORTE

This recipe is a simple addition of coconut to my earlier Classical Portuguese Almond Torte recipe. Coconut is a favourite ingredient used in Portuguese baked goods.

INGREDIENTS:

1 cup of sugar
1 tsp pure vanilla extract

zest of 1 lemon
2 large whole eggs
1 additional egg white from a large egg
1/2 cup almond flour (ground almonds)
1/2 cup regular flour
1/2 cup melted butter
1/4 cup sliced almonds
1/3 cup sweetened flaked coconut
icing sugar for dusting


METHOD:

Preheat oven to 350F.
Butter a 9-inch round cake pan.
Beat egg white with 1 tablespoon of sugar, until stiff peaks form. The sugar helps to stabilize the egg white.

In a large bowl, with mixer at medium speed, beat the remainder of the sugar with the 2 whole eggs. Beat for at least 2 minutes. Add butter, lemon zest and vanilla and beat well.  Stir in almond and regular flour gently with a spatula.  Gently fold in beaten egg white. Pour into prepared pan. Sprinkle almonds evenly over top, followed by the flaked coconut. The coconut will toast as the torte bakes. Bake for 30 minutes.

Let cool for approximately 20 minutes before removing from the pan. Dust lightly with icing sugar and serve.

TIPS:

1. Always use correct measuring tools.  Liquid measuring cups for wet ingredients.  Dry measuring cups for solid or semi-solid ingredients.
2. Spoon flour into a measuring cup. Do not shake or tap the cup, and level off with a flat edge.
3. It is important to beat the whole eggs and sugar for at least 2 minutes until the mixture is light and has increased in volume.  This is the leavening in the cake.
4. Do not over mix when you fold in the beaten egg white. 

   

CLASSICAL PORTUGUESE ALMOND TORTE

This is my version of a Portuguese Almond Torte.
It is delicious served warm or at room temperature.

INGREDIENTS:

1 cup of sugar
1 tsp pure vanilla extract

zest of 1 lemon
2 whole eggs
1 additional egg white
1/2 cup almond flour (ground almonds)
1/2 cup regular flour
1/2 cup melted butter
1/4 cup sliced almonds
1 tablespoon maple sugar
icing sugar for dusting


METHOD:

Preheat oven to 350F.
Butter a 9-inch round cake pan.
Beat egg white until stiff peaks form.

In a large bowl, with mixer at medium speed, beat sugar with 2 eggs. Beat for at least 2 minutes. Add butter, lemon zest and vanilla and beat well.  Mix in almond and regular flour with a spatula. Then gently fold in beaten egg white. Pour into prepared pan. Sprinkle almonds evenly over top, followed by the maple sugar. Bake for 30 minutes.

Let cool for approximately 20 minutes before removing from the pan. Dust lightly with icing sugar and serve.


TIPS:

1. Always use correct measuring tools.  Liquid measuring cups for wet ingredients.  Dry measuring cups for solid or semi-solid ingredients.
2. Spoon flour into a measuring cup. Do not shake or tap the cup, and level off with a flat edge.
3. It is important to beat the eggs and sugar for at least 2 minutes until the mixture is light and has increased in volume.  This is the leavening in the cake.
4. Do not over mix when you fold in beaten egg white. 

   
 

TRADITIONAL PORTUGUESE RICE PUDDING

Many countries have their own version of a comforting rice pudding recipe.  Portuguese rice pudding is enjoyed in our home on special occasions and the leftovers are great for breakfast.

INGREDIENTS:

1 1/2 cups arborio rice
6 cups milk
3/4 cup granulated sugar
1 tablespoon butter
lemon peel of a whole average size lemon
2 egg yolks
cinnamon for dusting

METHOD:

In a large saucepan over medium high heat, stir together the rinsed and drained rice, milk, sugar, butter and lemon peel. 

Bring to a boil but be sure to stir occasionally to prevent rice from sticking to the bottom of the pot. Once it comes to a boil, lower heat and simmer uncovered for approximately 25 minutes.  Stirring regularly.

At this point whisk the egg yolks with a few spoonfuls of the hot rice. (This is called tempering).  Off the heat, in a steady stream, stir the yolks into the rice pudding.  Cook for an additional couple of minutes, stirring constantly.

Remove the lemon peels.  Ladle into a large serving dish or into individual serving dishes.
Dust lightly with cinnamon.

Serve warm, room temperature or cold.


TIPS:

1.  Use a vegetable peeler to cut lemon rind. Careful to not add any of the pith, or pudding will be bitter.
2.  It is important to temper eggs before adding to a hot liquid to avoid scrambling. 

 

   

QUEIJADAS - TRADITIONAL PORTUGUESE TARTS

QUEIJADAS  - Traditional Portuguese Tarts.  Also known as my sister Cecilia's famous recipe

Ingredients:


3 eggs
2 cups of sugar
2 cups of whole milk
zest of one lemon
3/4 cup flour
cinnamon for dusting
12 muffin liners



Bake at 350 degrees F. for 45 minutes to 1 hour



Method:

Preheat oven to 350 degrees F.
Butter a 12 cup muffin tin.

In a bowl, add eggs, milk, sugar, and lemon zest and mix well.  Mix in flour at the end.

Pour into muffin cups. Divide mixture evenly.
Bake for the required time.

Once you remove from oven, dust with cinnamon.

Once cooled, remove from pan and place into muffin liners .

Enjoy at room temperature or cold from the fridge.

A big thank you to my sister for introducing this simple awesome recipe to the family!


COOKING TIPS:

Always preheat oven when baking. Oven should always be at the correct temperature.

Whenever making any pourable batter recipes, such as pancakes, crepes, or custard,  always prepare in an extra large measuring cup. This allows easy pouring.

Also when baking, if the top of a recipe browns too quickly and the recipe isn't fully cooked,  just cover loosely with aluminum foil for the remainder of the cooking time.

Do not double recipe.