Grilled Lamb Loin Chops with Herb & Chili Dressing

Recipe by Paula.

These beautiful lamb loin chops will make you dream of summer in Portugal. This dish combines the classic lamb flavours of lemon and rosemary with the freshness of parsley and marjoram and the heat of chillies. If you can't find fresh marjoram, don't use dried marjoram, use fresh thyme instead. You can also substitute lamb chops for the lamb loins. Enjoy!

Serves 4

Ingredients:
8 Lamb loins chops
2 garlic clove
3 tablespoons fresh lemon juice
zest of 1 lemon.
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh marjoram or thyme
2 small fresh birds eye chillies, (seed the chillies if you want less heat)
2/3 cup olive oil
Sea salt and black pepper to taste

Directions:

1. Make the dressing by combining the garlic, lemon juice, lemon zest, rosemary, parsley, marjoram, chillies and olive oil. Pulse until the mixture is combined but not liquified. Season with salt and pepper. Separate the dressing into halves and set aside. One half will be used to brush on the lamb while grilling and the other half will be used to dress the lambs at the end.

2. Pre-heat gas or charcoal grill to medium high heat. Brush the grill surface to make sure it is thoroughly clean.

3. Season the lamb loins on both sides with salt and pepper. Place lamb loins on the grill and brush the tops with some of the one half of the dressing. Grill for 2 minutes then flip and brush the other side with more dressing. Grill until you get the desired doneness then remove the lamb loins from the grill and let them rest on a plate (loosely covered with foil) for 5 minutes.

4. Serve the lamb loins with the remaining dressing drizzled on top of them. You can also finish the dish with an extra drizzle of olive oil. Serve immediately. 

Quindim (Quindao) "Coconut Custard"

Recipe by Paula.

This delicious coconut custard dessert was created in Brazil but has it's roots in Portuguese cuisine. The use of egg yolks and custards is characteristic of many Portuguese sweets and pastries and the addition of coconut is a brilliant Brazilian twist. I love how the coconut separates from the custard and settles on the bottom. This dish is also known as Quindao which means it was baked in a ring mold (instead of individual ramekins) and is served in slices. This is a rich dessert so you may want to lighten it up by serving it with fruit and/or freshly whipped cream with a hint of vanilla. Enjoy!

 Serve 4

  
Ingredients:
1/2 cup sugar plus extra for preparing ramekins
1 tablespoon unsalted butter, very soft and divided in half
6 egg yolks
1 whole egg
1/2 cup coconut milk
100gr flaked sweetened coconut
1 teaspoon vanilla
pinch of salt
25 gr flaked sweetened coconut, toast

Directions:

1. Pre-heat the oven at 375F.

2. Using 1/2 the butter, generously grease 4 (1 cup) ramekins. Sprinkle the ramekins some sugar on the bottom and along the sides.

3. In the bowl of an electric mixer, add the eggs yolks and whole eggs. Beat and slowly add the 1/2 cup sugar. Continue to beat until the eggs are thick and pale.

4. Continue to beat and add butter, coconut milk, vanilla, salt and flaked (untoasted) coconut. Divide the mixture between the 4 ramekins.

5. Place the ramekins in a roasting pan and fill the pan half way up the sides of the ramekins with boiling water. Cover the pan with foil. Bake 15-20 minutes (check on them after 15 minutes) or until the custard is set and a toothpick comes out clean.  Remove the ramekins from the hot water and allow them too cool for 15 minutes. Carefully unmold them while they are still a little warm and allow them to cool completely. Serve these topped with toasted coconut.

Golden Saffron Rice

Recipe by Paula.

This beautiful golden rice has the creamy consistency of a risotto but it is a lot less difficult to make. The key to this dish is to make sure you saute the rice before adding the broth. You'll make this one time and time again. Enjoy!

Serves: 6

Ingredients:
4 cups chicken broth
Pinch of saffron strands
2 tablespoons butter
1/2 small onion, finely chopped
1/2 red or yellow bell pepper, finely chopped
1/2 teaspoon salt
2 cups long grain rice


Directions:

1. Add the saffron to the chicken broth and let it steep for 1 hour.

2. Melt the butter over medium-low heat in a medium sauce pan. Add the onion, red pepper, and salt cook until onions are soft and translucent.

3. Add the rice to the pan and stir to coat. Continue stirring until the rice smells nutty, about 3 minutes. Add the saffron broth, increase heat to medium high and bring to a boil. Reduce the temperature to a medium low, stir the rice and then cover pan with a lid.

4. Cook the rice for 15 minutes. Take the pan off the heat and allow it to rest for 10 minutes without removing the cover. Remove lid from the pan and turn rice out into a serving bowl.

Monkfish & Chouriço Skewers with Herb, Lemon & Chili Dressing

Recipe by Paula.

This is a beautiful summer appetizer or main course. This delicious and simple dish is perfect for entertaining. The skewers and dressing can be prepared ahead of time and then all that's left to do is grill some bread along side the skewers. If you can't find monkfish, use any firm white fish such as swordfish or haddock. Enjoy!

Makes 2 mains or 4 appetizers

Ingredients
500gr monkfish skinless filets, cut it in cubes
200 gr sweet chouriço, sliced into 1/4 inch slices
2 small birds eye chilies, seeded and chopped
1/2 cup fresh parsley, chopped
3-4 basil leaves, chopped
1/2 cup extra virgin olive oil plus more for grilling
Juice of 1 lemon
zest of 1 lemon
Salt & pepper to taste
Grape tomatoes
4 slices of French baguette
1 large garlic clove

Directions:
1. Pre-heat gas or charcoal grill to medium high heat. Brush the grill surface to make sure it is thoroughly clean.  Soak 4 long wooden skewers in water for 10 minutes. This will prevent them from burning on the grill.

2. Assemble the skewers by adding 1 slice of chouriço, 1 piece of fish, another slice of chouriço and one grape tomato. Repeat this sequence one more time. Keep the prepared skewers in the refrigerator until you are ready to grill.

3. Make the dressing by combining the chilies, parsley, basil, lemon juice, lemon zest and olive oil in a blender or food processor. Pulse until the dressing is combined but not liquified. Season with salt and pepper and set aside.

4. When the grill is ready, brush the prepared skewers (each side) with some olive oil and season with salt and pepper. Place the skewers on the grill and grill them for 3 minutes a side or until the fish is cooked.

5. Brush the baguette slices with olive oil and add them to the grill along side the skewers. Toast for about 20 seconds or until you get some grill marks on the bread. Rub the toasted bread with the garlic. Keep warm.

6. Place the baguette slices on a platter and set the grilled skewers on top of them. Drizzle the prepared dressing over each skewer. Serve hot with the remaining dressing on the side.

Seafood Stew "Caldeirada de Marisco"

Recipe by Paula.

    
For me, this is Portugal in a pot. This dish is an abundance of fresh seafood and fish in a rich broth with onions, potatoes and peppers. It is easy to prepare and a delight for anyone who loves seafood. Be sure to serve this with lots of wine and crusty bread to dip into the broth. Enjoy!

 
Serves: 4 - 6   

Ingredients:    

1⁄4 cup olive oil, plus more for garnish
1 heaping tablespoon tomato paste
1⁄2 teaspoon crushed red pepper flakes or more if you like it spicy
2 medium onions, sliced
2 bay leaves
1 medium red bell pepper, cored and sliced
1 medium yellow bell pepper, cored and sliced
4 cloves garlic, sliced
3/4 lb squid tubes, cleaned and cut into large strips
1 lb potatoes, peeled and sliced into thick slices
1  16-oz. can whole tomatoes, undrained, crushed by hand
1 1/2 cups vinho verde or any other dry white wine
Salt and black pepper, to taste
12 mussels, rinsed and beards removed
12 clams, rinsed
1 lb boneless, skinless monkfish or firm white fish such as swordfish or haddock,  cut into large chunks
20 large shrimp, peeled but tails left on, deveined and shells reserved
1 8 inch square of cheesecloth
1/3 cup fresh parsley, finely chopped

Directions:

1. In a large pan over medium heat, add oil and heat for 1 minute. Stir tomato paste into the oil cook for another 2 minutes. Add the red pepper flakes, onion, bay leaves, bell peppers, garlic and squid.  Cook, stirring occasionally, for 5 minutes or until the onion is soft. Reduce the heat to low. Cover and cook, stirring occasionally, for a another 10 minutes.

2. Increase the heat to medium and add the potato, tomato and wine, to the pan. Season with salt and pepper and stir to combine. Wrap the shrimp shells in the cheesecloth and add to the pan.  Bring to a simmer then lower the heat to medium low, cover and cook for 20-25 minutes or until the potato is just tender (don't overcook them or they will turn to mush).

3. Add the monkfish, cover and cook for 2-3 minutes.  Add mussels and clams, cover and cook for 5-6 minutes or until mussels and clams open. Remove and discard any mussels and clams that have not opened. Stir in shrimp. cover and turn off the heat. The heat in the pan will cook the shrimp in a couple of minutes.  Remove the cheesecloth with the shrimp shells and discard. Remove the bay leaves and discard.

4. Adjust the seasoning with salt and pepper.  Add parsley. Serve immediately with a drizzle of olive oil and lots of bread to dip into the broth.

 

Sweet Potato and White Bean Soup with Chourico

Recipe by Paula.

This soup is a complete meal in a bowl with the nutrient rich sweet potatoes and spinach and protein from the beans and chourico. You can easily convert this to a vegetarian soup by replacing the chicken stock with vegetable stock and eliminating the chourico. 

The texture of this hearty soup is divine and I like the thickness that the while beans provide. If you'd like a thinner consistency, add a little water or more stock to get your version of perfection.  Enjoy!

Serves 8-10

Ingredients:
8 cups chicken stock
1 teaspoons salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, minced
2 large onions, quartered
3 large sweet potatoes, peeled and chopped into chunks
1 19oz can white beans
2 tablespoons extra virgin olive oil plus more for garnish
8 oz chourico (whole)

2 bay leafs
1/4 teaspoon nutmeg (or more if desired)
1 teaspoon smoked paprika (or more if desired)
5 cups baby spinach

Directions:

1. In a large soup pan, combine all the ingredients except for the spinach. Bring to a boil. Reduce the heat to medium and cook for 45 to 50 minutes, or until potatoes are tender when pierced with a fork.

2. Remove the chourico and let it cool. Chop the chourico into cubes and fry them in a dry pan until they are crispy. Reserve.

3. Remove the bay leafs from the soup. Transfer soup to a food processor or blender and puree in batches until smooth. Transfer soup back to the pot and add the spinach. Cook spinach until it’s wilted. Adjust seasoning with salt, pepper, nutmeg and smoked paprika.

4. To serve, ladle soup into bowls and garnish each serving with a few chourico cubes and a drop of extra virgin olive oil.

 

Olive Tapenade

Recipe by Paula.
 
Olives awaken the appetite and go really well with a glass of wine. I rarely start a dinner party without serving olives in some way. My secret to making this bold and richly flavoured tapenade is anchovy. Don't skip the anchovy. Your guests will never guess they are in there and they add such great flavour to the tapenade. If you can't find Kalamata olives use any other strong tasting olives. Enjoy!

Makes 2 cups

Ingredients:

400 grams Kalamata olives, pitted
100 grams black olives, pitted
2 anchovy fillets
2 cloves garlic
1 teaspoon Dijon mustard
1/4 cup fresh parsley, chopped
1/4 teaspoon crushed dried piri piri or red pepper flakes
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon brandy (or more to taste)
1/4 cup extra virgin olive oil

Directions:

1. Combine all the ingredients in a food processor and pulse until the mixture is coarsely pureed.

2. Taste the tapenade and adjust it with more vinegar, piri piri or olive oil, if needed.

3. Keep the tapenade refrigerated until needed then bring it to room temperature before serving. Serve with fresh bread or crackers.