Sardine Pate

Recipe by Paula 

Sardines are as synonymous with Portuguese cuisine as salt cod. Enjoying grilled sardines with a glass of wine while sitting at a Portuguese seaside restaurant is something everyone should try in their lifetime. But if you can't get to sunny Portugal just yet, you can always try this way of enjoying sardines. There are many different versions of this recipe but this is my favourite. I love this quick and easy appetizer simply smeared on toasted bread but you can also top it with chopped olives, pickles, pickled onions and hard boiled egg. Enjoy!


Makes: 1 cup

Ingredients:
120 grams sardines, canned in olive oil
1 large shallot, chopped
1/3 cup chopped fresh parsley
2-3 sun-dried tomatoes, packed in oil
1-2 teaspoons oil from sun-dried tomatoes
1/2 cup unsalted butter, softened
zest of 1/2 lemon
juice of 1/2 lemon
Pinch of crushed dried piri piri or chili flakes
Splash of Brandy
Salt and Pepper to taste

Directions:
1. Drain the sardines but reserve about half of the packing oil.  

2. In a food processor combine and process, shallot, parsley, sun-dried tomatoes and sun-dried tomato oil. Add remaining ingredients (including reserved sardine packing oil) and process until smooth.

3. Season to taste with salt and pepper. Serve immediately or chill until needed then bring to room temperature (spreadable) before serving.

Pao de Milho "Corn Bread"

 Adapted from Carla Azevedo and many Portuguese Moms.

This is the traditional bread of northern Portugal but it is enjoyed all over. This richly dense bread has a fantastic crusty shell. It is traditionally served with Portugal's national dish, Caldo Verde (Creamy Potato and Kale Soup), but I enjoy it on its own with butter or dipped in olive oil. Enjoy!

Note: This recipe calls for corn flour which shouldn't be confused with cornstarch. You can find corn flour in most grocery, bulk or health food stores.

Makes: 2 small loaves

Ingredients:

1 1/4 cups fine yellow cornmeal

2 teaspoons salt

1 1/4 cups boiling water

1 teaspoon granulated sugar

1 cup lukewarm water, divided

1 tablespoon active dry yeast

3 cups all-purpose flour

1 teaspoon olive oil

1/2 cup white corn flour

Directions:

1. In a large bowl, combine the cornmeal and salt. Add the boiling water and stir until smooth. Let cool for 10 minutes until lukewarm.

2. Meanwhile, in a measuring cup, dissolve the sugar in a 1/2 cup lukewarm water. Sprinkle in the yeast and let stand for 10 minutes to active and get frothy. Stir the yeast vigorously with a fork and then stir it into the cornmeal mixture.

3. Gradually mix in the all-purpose flour, alternating with the remaining 1/2 cup lukewarm water until well combined.

4. Turn the dough out onto a floured surface and knead for 10 minutes or until the dough is smooth and elastic.

5. Gather the dough into a ball and place it in a large bowl, lightly greased with the olive oil. Turn the dough in the bowl to grease the entire surface of the dough. Cover bowl with a clean tea towel and let the dough rise in a draft free and warm place for 1 1/2 hours or until it doubles in bulk.

6. Punch the dough down. Split the dough in half and shape each piece into a round loaf. Roll each loaf in the white corn flour until well covered. Place the loaves on a parchment paper lined baking sheet that is large enough for both loaves to rise again and bake. Cover sheet with a clean tea towel and let the dough rise in a draft free and warm place for 45 minutes or until double in bulk.

7. At a half hour before baking, preheat the oven to 450F. Slash the top of each loaf to 1/4 inch deep. Bake the loaves in the middle rack for 30-40 minutes or until the loaves are deep golden brown and sound hollow when tapped on the bottom. Cool on a wire rack and serve.

Salt Cod Salad with Chickpeas & Tomatoes

Recipe by Paula.

This is one of my favourite salads and it never fails to impress my guests. It is fresh and bright and it will wake up your taste buds. It is an excellent start to any Portuguese dinner. The sharp dressing balances the raw salt cod and chickpeas perfectly. If you can't find an aged white wine vinegar, just use a regular white wine vinegar. Enjoy!

Serves: 4

Ingredients:

400 grams salt cod

1/2 cup aged white wine vinegar
2 teaspoons sweet paprika, divided
2 teaspoons dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper to taste
2 cups (1 pint) grape or cherry tomatoes, sliced in half
1/2 small red onion, thinly sliced
1 can chickpeas, drained
1/4 cup fresh chopped parsley
4 basil leaves, chiffonade

Directions:

1. Soak the salt cod in cold water for 24 to 48 hours, changing the water occasionally then drain. Remove the skin and bones and shred the flesh into medium size chunks. Set aside.

2. To make the dressing; in a medium bowl, whisk together the vinegar, 1/2 teaspoon paprika and mustard. Continue to whisk and add the olive oil. Season with salt and pepper to taste. Set aside.

3. In a large bowl, combine tomatoes, red onion, chickpeas, parsley, basil and 1 teaspoon paprika. Toss to combine ingredients.

4. Dress the salad with 1/2 of the prepared dressing and season with salt and pepper to taste.

5. Dress the cod with the remaining dressing and toss to combine. Season with salt and pepper to taste. The cod might not need a lot of salt depending on how long you soaked it.

6. To serve, divide the salad among 4 plates. Top the salads with equal amounts of the dressed cod. Sprinkle the remaining paprika over the cod. Serve cold or at room temperature.

Natas do Ceu "Cream From Heaven"

Recipe by Paula.

The Portuguese have very colourful names for their desserts. For example this favourite dessert of mine is called Natas do Ceu which translates to "Cream from Heaven".  You know what? The name is perfect. One bite of this delicious and simple combination of lemon, cinnamon & vanilla egg cream, mousse and crumbled Maria cookies and you'll think you've died and gone to heaven. Enjoy!

Serves 6

Ingredients:

Egg Cream:

6 egg yolks, beaten

1/2 cup whole milk

1/4 cup sugar

1 lemon rind

1 cinnamon stick

1/2 vanilla bean
1 teaspoon unsalted butter

Meringue:

6 egg whites

2 tablespoons sugar

Whipped Cream:

2 cups heavy cream

2 teaspoons vanilla extract

3 tablespoons sugar

1 package (roll) Maria cookies, crushed

Directions:

1. In a bowl, beat egg yolks until frothy. In a saucepan over medium high heat, add milk, sugar, lemon rind and cinnamon stick. Using a small sharp knife, split the vanilla bean lengthways, then scrape the seeds from inside the bean with the back of the knife. Add the seeds and bean to the pan. 

2. Scald the milk then slowly add milk to the egg yolks, whisking the eggs constantly. Return the milk/egg mixture to the saucepan and reduce the heat to medium. Stir constantly until the egg/milk mixture thickens. Remove lemon rind, cinnamon stick and vanilla bean from the saucepan. Pass egg cream through a fine sieve into a bowl. Stir in butter until incorporated and let it cool.

3. Using an electric mixer, beat the egg whites in a large clean bowl until they form stiff peaks. Slowly add 2 tablespoons sugar and continue to beat until the mixture (now meringue) is very thick and glossy.

4. In another large bowl, using an electric mixer, whip the heavy cream and vanilla. Gradually add 3 tablespoons of sugar and whip until you get very stiff peaks. Be careful not to over whip the cream or it will become butter.

5. Fold the meringue into the whipped cream, a little at a time and slowly so as to not deflate the mousse mixture.  Chill this mousse until you’re ready to assemble.

6. To assemble: In individual serving glasses or a large serving bowl, add a layer of the crushed cookies, followed by a layer of mousse. Repeat with another layer of cookies and mousse. Smooth the top layer of mousse with the back of a spoon. Top the mousse with the egg cream. Chill for at least 4-5 hours before serving.

Bacalhau com Natas "Cod with Cream"

Recipe by Paula.

They say that the Portuguese have 365 recipes for cod; one for every day of the year. We do love our cod and especially salt cod. This dish takes salt cod and combines it with fried potatoes, onions and a rich cream sauce. This is one of my favourite ways to prepare cod.

Salt cod is cod preserved in salt. It lasts a long time and is very portable but you must prepare it before using it. The first step in using salt cod is to soak it for at least 24 hours in cold water to remove the salt and plump the fish up. Change the water every 8 hours. The only way to make sure you don't have salty cod is to taste it. If it tastes too salty than keep soaking if for another few hours. There are some recipes that suggest you soak the salt cod in milk but I find that uncessary and a waste of good milk. Soak the cod in plenty of cold water and it will be fine.  Enjoy!

Serves: 6

Ingredients:

Béchamel Sauce:

 3 tablespoons butter

 4 1/2 tablespoons flour

 3 cups whole milk, hot

 1 teaspoon salt

 1/4 teaspoon pepper

 1/8 teaspoon grated nutmeg

Main:

 1 pound salted cod pieces (soaked in water for at least 24 hours)

 Vegetable oil for frying

 1 1/2 pounds potatoes, cut into small cubes

 Salt and pepper to taste

 1 tablespoon olive oil

 1 tablespoon unsalted butter

 2 onions, peeled and finely chopped

 2 cloves garlic, peeled and minced

 1/8 teaspoon cayenne

 2 bay leaves

 1 teaspoon grated lemon zest

 2 tablespoons fresh lemon juice

 1/4 cup dry white wine

 1/2 cup heavy cream, room temperature

 1/4 - 1/3 cup panko breadcrumbs

 1/4 cup chopped fresh parsley

Directions:

1. First make the béchamel sauce. In a medium sauce pan over medium heat, add butter and let it melt. Using a wooden spoon, stir in the flour and keep stirring for 2 minutes.

2. Add the hot milk and stir to combine. Keep stirring as the mixture thickens. Take off the heat

3. Add salt, pepper and nutmeg. Adjust seasoning with salt and pepper, if necessary. Keep warm.

4. Pre-heat oven to 400°F.

5. In a large pot over medium high heat, add cod and enough water to cover the cod by 2 inches. Remove the cod and bring the water to a boil. Add the cod and boil it for 3-5 minutes. Drain the cod and let it cool for 5 minutes or until you can handle it with your hands. Remove and discard the skin and bones. Flake the remaining cod flesh and reserve.

6. In a deep frying pan over medium high heat, add 2 inches of vegetable oil. Bring the oil temperature up to 360°F. Adjust the heat to keep the temperature at 360°F while frying. When the oil is ready, add the potatoes and fry (in batches) until they are golden. They don't need to be fully cooked because they will finish cooking in the oven. Transfer the potatoes to a paper towel lined tray to absorb any excess oil. Sprinkle potatoes with a little salt and pepper.

7. In a large skillet over medium heat, add olive oil and butter and heat for 30 seconds. Add onions and cook for 5 minutes or until they are softened. Add garlic, cayenne, bay leaves, lemon zest, lemon juice and wine. Cook for 5 minutes then add the reserved cod. Remove bay leaves. Season with salt and pepper but remember the cod is salty so you won't need much.

8. To a medium casserole dish, spread 1/2 of the cod mixture onto the bottom. Cover cod with 1/2 the fried potatoes.  Repeat with another layer of cod followed by another layer of potatoes.

9. Pour the warm béchamel over the top. Make sure that the top is completely covered with the béchamel. Pour the cream over the top and sprinkle with breadcrumbs.

10. Bake for about 20-25 minutes or until the casserole is golden. Allow casserole to cool for 10 minutes and top with chopped parsley. Serve with a green salad.

Warm Citrus & Herb Olives

Recipe by Paula.

Once you've tried these olives, you will want no others. Warming the olives really brings out their heady aroma and taste. Addictive doesn't begin to describe them. Trust me, you will find yourself making these olives often. These are perfect when served with a glass of wine before dinner....your guests will fall in love with them too. These olives will awaken your guests' senses and their appetite.

I enjoy these olives with the heat of the peppers but you can leave the peppers out and it will still be wonderful. Enjoy!

Makes: 2 cups

Ingredients:

1 cup green olives, not packed in oil, drained
1 cup black olives, not packed in oil, drained
1/2 cup fruity olive oil

2 garlic cloves, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried marjoram

(optional) 2 dried piri piri peppers, crushed (or 1/2 teaspoon hot pepper flakes)
zest of one lemon, cut into thin strips
zest of one orange, cut into thin strips
Splash balsamic vinegar

Directions:

1. Over medium heat, warm oil in a medium saucepan.

2. Add garlic and cook, stirring often, for 3 minutes until fragrant.

3. Add the thyme, oregano, marjoram and the peppers (if using). Cook and stir often for 1 minute.

4. Add the lemon and orange zest, cook & continue to stir for another 1 minute.

5. Add olives and a splash of balsamic vinegar, continue to stir and cook for another 2-3 minutes until the olives are warm.

6. Serve immediately or let it cool and reheat before serving.

Port Kissed Chocolate Mousse

Recipe by Paula.

This is my favourite chocolate mousse recipe. The sophisticated taste combination of bittersweet chocolate, vanilla and hint of Port will make this a favourite in your home as well. It's been a trusted dessert for my dinner parties.....but I most enjoy serving this luscious mousse when it's just the two of us and we can lick the spoons and bowls clean. ;) Enjoy!

Serves 4

Ingredients:

4 oz bittersweet chocolate, chopped

2 tablespoons unsalted butter

4 eggs, separated

1/3 cup sugar

1 teaspoon vanilla

1 tablespoon port

pinch of salt

Strawberry Garnish:

1/2 cup strawberries, sliced

1 to 2 tablespoons sugar

1 tablespoon Port

Whipped Cream Garnish:

1/2 cup whipping cream

1 teaspoon vanilla

powdered sugar to taste

Directions:

1. In a double boiler, melt the chocolate and butter over simmering water. Set aside to cool slightly.

2. In a separate bowl, beat the egg yolks for 2 minutes. Continuing to beat the eggs, add the sugar until the eggs thicken and the batter falls in ribbons. Add the Port, vanilla and cooled chocolate to the egg mixture. Mix until thoroughly blended.

3. In another bowl, combine the egg whites and salt. Beat the egg whites until they form stiff peaks. Fold 1/3 of the egg whites into the egg/chocolate mixture until smooth. Then fold in the remaining 2/3 egg whites. Blend well but don't over mix.

4. Pour the mousse into your serving dishes, cover and refrigerate for at least 4 hours but it's even better left overnight.

5. To make the garnish, combine the sliced strawberries with enough sugar to sweeten them and the Port. Let the berries macerate for at least 1/2 hour before serving.

6. In a bowl, beat the whipping cream, vanilla and powdered sugar until you get medium peaks.  Keep refrigerated until ready to use.

  

7. Serve the mousse topped with whipped cream and strawberries.