Roast Potatoes with Tomatoes, Garlic & Wine

Recipe by Paula.

These are my favourite way to serve roast potatoes. The potatoes have crispy edges but are buttery soft at the same time. The tomatoes, garlic and wine combine with the olive oil to create a beautifully flavoured sauce.  Be sure to have lots of fresh bread on hand to mop up the sauce. Enjoy!

Serves: 4-6

Ingredients:
2 lbs new baby potatoes
8 oz grape or cherry tomatoes, divided
6 cloves garlic, crushed
2 bay leaves
3 tablespoons olive oil
1/4 cup white wine
Salt and pepper to taste
3 tablespoons butter, cut into small cubes
3 tablespoons chopped fresh parsley

Directions:

1. Preheat oven to 375F. Cut the potatoes in half or thirds depending on their size. Cut 1/2 of the tomatoes in half and set aside.

2. In a large bowl, combine potatoes, cut tomatoes, garlic, bay leaves, olive oil and white wine. Season generously with salt and pepper.

3. Add the mix to a roasting pan and spread out into an even layer. Distribute the butter evenly over the potatoes and cover the roasting pan with foil. Bake for 1 hour or until the potatoes are almost tender.

4. Increase the oven temperature to 425F. Remove the foil and stir in the remaining whole tomatoes. Roast, uncovered for another 1/2 hour or until the potatoes are tender and golden and the whole tomatoes are cooked.

5. Remove the bay leaves and discard. Stir the parsley into the potatoes. Serve immediately and drizzle the pan sauce over the tomatoes.

Pork and Lamb "Cozido" with Chickpeas, Carrots, Butternut Squash and Potatoes

Recipe by Paula

Cozido is similar to a stew but instead of a thick sauce the meat and vegetables are cooked in a flavourful broth. I love this heady broth. Each area of Portugal has their own version of Cozido and this one comes from the Alentejo region and features the addition of chickpeas. Cozido is a healthy one dish meal that will satisfy your hunger and soothe your soul. The Cozido is even better the next day so make lots and enjoy!


SERVES 6–8

Ingredients:
2 tablespoons unsalted butter
2 tablespoons olive oil
8 oz cured Portuguese chouriço, sliced 1 inch pieces
1 1/2 lbs boneless lamb shoulder, cut into 1 inch pieces
1 1/2 lbs boneless pork shoulder, cut into 1 inch pieces
2 medium onions, roughly chopped
3 cloves garlic, minced
2 tablespoons paprika
1/2 teaspoon cayenne pepper
2 heaping tablespoons tomato paste
6 cups chicken stock
2 bay leaves
2 lbs Yukon gold potatoes, peeled and cut into 1 inch pieces
4 medium carrots, cut into 1/2 inch pieces
1 lb butternut squash, peeled, seeded, and cut into 1 inch pieces
2 15-oz cans chickpeas, rinsed and drained
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
Salt and pepper to taste

Directions:
1. In a large dutch oven over medium high heat, add the butter and oil and heat for 1 minute. Add the chourico and cook for 5 minutes or until browned. Remove the chourico from the pan and set aside.

2. Season the lamb and pork with salt and pepper. Add the lamb and pork and brown the meat on all sides for about 5 minutes. You may have to work in batches depending on the size of your dutch oven. Remove the meat from the pan and set aside along with the chourico.

3. Reduce the heat to medium and add the onions to the pan. Cook for 10 minutes or until the onions are soften and slightly caramelized. Stir the onions often. Add the garlic and cook for another minute. Stir in the paprika, cayenne and tomato paste. Cook for another 2 minutes.

4. Return all the meat to the pan and add stock and bay leaves. Increase the heat and bring to a boil then reduce the heat to medium low and cook partially covered until the meat is tender. This should take about 45 minutes to 1 hour.

5. Add potatoes, carrots, squash, and chickpeas. Season with salt and pepper and continue to cook until vegetables are tender, about 30 minutes more. Discard bay leaves and stir in half the mint and parsley. Adjust the seasoning with salt and pepper if necessary. Ladle the Cozido into bowls and garnish with remaining mint and parsley. Serve warm

Eggs with Peas and Chourico "Ovos com Ervilhas e Chourico"

Recipe by Paula.

Portuguese cuisine is full of comforting dishes and this is one of my favourites. A one pot wonder that will fill your belly and soothe your soul. Chourico is a Portuguese cured pork sausage. If you can’t find it, you can substitute it with Spanish chorizo but it won’t be as authentic. Serve this dish with crusty bread and some white wine. Enjoy!

Serve 6

Ingredients:

1 tablespoon olive oil

1 tablespoon butter
1 (7-8 inch) piece chourico (sweet or hot), thinly sliced
1 cup chopped pancetta or thick bacon
1 medium onion, peeled and chopped
4 cloves garlic, peeled and minced
1/2 cup white wine
1 (27 oz) can canned tomatoes, pureed with liquid
2 tablespoons fresh lemon juice
2 bay leaves
1/2 cup chopped fresh parsley
1/4 - 1/2 teaspoon red pepper flakes
Salt and pepper to taste
4 cups peas, fresh or frozen (thawed)
6 eggs, room temperature
1/2 teaspoon sweet paprika

Directions:

1. In a large skillet over medium high heat, add oil and butter and heat for 30 seconds. Add chourico and pancetta and cook until browned and edges are crispy. Remove the chourico and pancetta from the skillet with a slotted spoon and reserve.

2. To the skillet, add onions and reduce the heat to medium. Cook the onions for 5 minutes or until they are softened and browned. Add garlic and cook for 2 minutes. Add wine and deglaze the pan. Cook until the wine has reduced by half.

3. Add tomatoes, lemon juice and bay leaves. Increase heat to medium high and bring to a boil, then reduce heat to a simmer. Add 1/2 of the parsley (reserve the rest for garnish) and red pepper flakes. Adjust seasoning with salt and pepper. Cook for 10 minutes or until the sauce has thickened slightly.

4. Add the peas, increase heat to medium and cook for 3 minutes. Stir in the reserved chourico and pancetta and cook for another 3 minutes.

5. Carefully break 6 eggs into the peas (the eggs will sink into the peas slightly). Season the eggs with salt and pepper. Sprinkle a little sweet paprika over each egg yolk.

6. Cover and cook until the eggs are done to your liking; 6-7 minutes for runny eggs and 8-9 for fully cooked. Remove bay leaves.

7. Sprinkle with remaining parsley and drizzle with a little olive oil. Serve with some crusty bread to sop up all the sauce.