Moorish skewers

Pinchitos morunos and a glass of Pedro Ximenez

Europe's first kebabs were brought by the Arabs from Africa. Pinchitos morunos are extremely popular as a tapa, particularly in Andalucia. Though nowadays they are made of pork, rather than lamb,they are still marinated in a Moorish spice mix and usually grilled outside and over charcoal or wood; however, they also cook beautifully on a griddle or on a heavy griddle type pan inside, during the cooler months.Great finger food for friends - or you can increase the quantities and make them a meal or part of a barbecue.

• 500g lean pork fillets, lean lamb fillets or skinless chicken breasts
• 8 pre-soaked wooden skewers, about 15cm long, OR
• 4 metal skewers, about 25cm long

MARINADE

• 1/2 teaspoon coriander seeds, roughly ground
• 1/2 teaspoon cumin seeds, roughly ground
• 1/2 teaspoonfennel seeds, roughly ground
• 1 -2 teaspoon sweet smoked paprika (Pimenton)
• 2 garlic cloves, peeled and crushed with
• 1/2 teaspoon Flor de sal 
• 1 pinch saffron threads,infused with
• 2 tablespoonsboiling water
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 
• 1bay leaf, crumbledor finely chopped
• 2 teaspoons sherry vinegar or red wine vinegar 
• 2 teaspoons olive oil

1. Cut your choice of meat,chicken lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
2. Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thoroughly.
3. Add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.
4. Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
5. If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
6. Thread the meat on to the skewers.
7. Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).
8. Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and of course a glass of sherry or Tempranillo.

Eggstra special

Rediscovering the boiled egg in Portugal

What better time to talk eggs than at Easter.Over the next ten days I am going to celebrate the joy of cooking with eggs and give you some unusual ways with eggs.

When I was  at boarding school, I used to dread the day they served boiled eggs for breakfast. They were cold, the yolks were congealed and we had to spend a long time shelling them. It seemed too much like uncooked food, as though the cooks just couldn’t be bothered to cook our eggs but had merely thrown a hundred or so of them into boiling water for a few minutes and pretended that breakfast was now cooked.

At school picnics, I would loathe the food because it nearly always consisted of an orange and an egg that had been boiled within an inch of its life several hours before.The grey line between the yolk and the white indicating it was well overcooked.

So why am I recommending boiled eggs to you now? Well, because first of all, they don’t have to be disgusting, and most of all this is perfect food for the crise económica.A soft-boiled egg eaten with toast soldiers can be delightful, and even hard-boiled eggs acquire a new dimension when you use them for cooking.But how about pickled eggs? 
Basically, the vinegar and water are boiled together with the spices, the liquid is reduced and cooled and then poured over the hard-boiled eggs. The eggs will be placed in an airtight jar with a lid and then stored in the refrigerator.Pickled eggs have been around for years, even before fridges were introduced.During those times,people found a way of preserving eggs, so that they remained fresher for longer. Nowadays, pickled eggs have become a picnic favourite, and offer yet another different way of eating and flavouring eggs.Pickled eggs, as with pickled onions are however an acquired taste and may take a bit of getting used to.
There are many recipes for pickled eggs, which means that you can choose one that will suit your taste in food. Some recipes may be very hot and spicy and will contain ingredients such as chilli peppers, Tabasco sauce and other "hot" spices whilst those who prefer a sweeter flavour should go for recipes that contain brown sugar, beetroot, onion and cinnamon.Pickled eggs are a great source of protein; they are low in fat and calories and contain very little carbohydrates, making them a healthy option for those on a diet. If you are going to pickle eggs at home, try using a simple recipe to start off with. Some recipes can be quite complicated and may put you off trying them out.Try this Portuguese take on the pickled egg for starters.

Piri piri pickled quails eggs 

1 teaspoon balsamic vinegar
4 tablespoons olive oil
1 teaspoon Flor de sal
1 teaspoon piri piri flakes 1teaspoon Oregano
1tablespoon chopped parsley
2 boxes of quails eggs

To prepare the eggs:Put the eggs in a small saucepan with enough cold water to cover them. Cook them for 4 minutes from the moment the water begins to boil.Plunge the eggs into a bowl of ice cold water( this stops the cooking process and prevents the egg yolks from getting a grey line around them Peel and set aside.

To prepare the dressing: In a small bowl mix together the oil, vinegar, salt and pepper flakes.
In a large serving bowl add the eggs and introduce the dressing and sprinkle with parsley and coriander for garnish. refrigerate and serve chilled.The best accompaniment to pickled eggs is ice cold beer.

Some other serving ideas:

- plain, as an appetizer with cocktails
- sliced into rounds, served on crackers/toasts
- crumbled over rice with cilantro or parsley
- crumbled and mixed with mayo and torn lettuce

Sausage seems to be the hardest work...

Home made Chouriço in its raw state

....It doesn´t have to be when you discover Tupperware chouriço.

I've long been wanting to make my own chouriço from scratch, but how? The answer came in the form of a man called Fearnley Whittingstall.So the time has come.

 "Cooking" chouriço, which is quite soft and lightly cured, is very different to the firm, dry, long-cured "slicing" sausage.They both have separate roles to play.The former contributes to rice dishes,perfectly partners shellfish and squid and is great with eggs, potatoes bread or chicken.The latter forms a perfect contribution to a tapas feast or platter of cold cuts.

For the chouriço

750g pork belly, coarsely minced
1 tbsp sweet smoked paprika (pimenton dulce)
2 tsp hot smoked paprika (pimenton picante)
2 garlic cloves, finely chopped
1 tbsp sea salt
1½ tsp fennel seeds, lightly toasted
¼ tsp cayenne pepper
50ml red wine
Freshly ground black pepper

Mix together all the ingredients for the chouriço, cover and refrigerate overnight. Divide the mixture into six, place a piece between two sheets of baking parchment and press with the bottom of a pan until it's about 5-7mm thick. Repeat with the rest of the mixture and chill for 30 minutes.

To make the chouriço, combine all the ingredients in a large bowl and mix with your hands. Heat a little oil in a frying pan, make a small patty of the mixture and fry on each side for a few minutes, until cooked through. Taste for seasoning and adjust accordingly - the flavours develop as the mix matures, so go easy. Cover and store in a tupperware container in the fridge for at least 24 hours (and up to a week). You won't need more than a handful  to add that spicy, savoury bite to all manner of dishes.

"The whole sweet, salty, spicy pile, running with paprika- and garlic-flavoured oily juices from the highly spiced sausage, was attacked with fingers and bread".

          "It was, and is, unbelievably good".

"Eat with chunks of bread to mop up the juices"

Wrapped / un-wrapped, a pizza simplicity

This simple idea has so many possibilities, do with it what you will!!

Serves 4 ( light lunch )

Start to finish 20 minutes

Personalize these simple pizzas after cooking by mix and matching your favourite toppings.

O Cozinheiro suggests these toppings:

Presunto, basil, rucola, provolone , mozzarella, spinach, goats cheese, linguica, chouriço, piquillo peppers,anchovies.

All you need( apart from your chosen toppings)

1 quantity home made pizza topping, tomato sauce 

or if needs must 1 x 250g (120z) shop bought pizza topping

1 Pack of 6 Tortilla wraps 

Toast the tortillas directly on burner ( gas or electric )over a low heat, turning once with tongs, until puffed slightly and browned in spots, about 30 seconds on each side.

Arrange tortillas in 1 layer on a large baking sheet and spoon over the tomato sauce onto each tortilla, leaving a 1/4 inch border around the edge. Sprinkle pizzas with cheese and bake in middle of oven until cheese is melted and the edges of the tortillas are browned, about 5 minutes. Season with black pepper.

I should cocoa

Chocolate´s European debut was in the 16th and 17th centuries.The Spanish conquered the Aztecs and brought back many of their treasures, including the cacao bean. But it took a while for Europeans to turn into full-fledged chocolate lovers.

A cup of hot cocoa may not do much to cool you down from the summer swelter, but an intake of 70% cocoa content can cool down your blood pressure.A good quality cocoa is an essential store cupboard ingredient for any cake baker. Less than 70% pure cocoa content and forget it.

The role of cocoa powder in cakes:

When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color.  Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavour than if the cocoa wasn't present. 

My quick Chocolate mousse cake

This really is the quickest chocolate hit ever ever.13 minutes and its done, aaahh but then 

you have to leave it overnight to set.

300g  (10oz) best quality bitter cooking chocolate
60 g (2oz) unsalted butter
10 eggs separated
4 tablespoons sugar
180g (6oz) plain flour
60g (2oz) best quality cocoa powder

Pre-heat oven to 180C/gas mark 5

Melt the chocolate in a bain marie. Add the butter. Cool then whisk in the egg yolks one at a time. Whisk egg whites till stiff. Fold in the flour, sugar and cocoa. Fold in the melted chocolate. Pour into a greased 20 cm shallow round cake tin.Cook  for exactly 13 minutes in the middle of the oven. Leave overnight to set.

A frugal Portuguese supper

With guests embarked on a day trip to Seville, a bag of ready podded fava beans from the market, and a fully cured chouriço hanging in the larder I felt it was the evening  to maximise on the short season when we can get fresh broad beans.Their outer jacket peeled away to provide a bright green contrast to the sherry soaked bacon and Chouriço pan of plenty.This is a very traditional Portuguese spring side dish, but with a bit of embellishment I made it into a more substantial main course. Our appetites were sated and there was still a portion left for the photograph.

Broad beans with Chouriço

500g (1lb 2 oz) shelled fresh (or frozen) broad beans ( about 3kg /6lb 12oz in pods)

2 tablespoons olive oil

100g toucinho / pancetta or thinly sliced bacon

160g chouriço sausage, chopped

1 medium onion, chopped

finely chopped coriander stalks

8 new potatoes , halved

3 garlic cloves, chopped

125ml ( 4 fl oz) sherry vinegar

tablespoon honey

chopped mint leaves 
   Rinse the podded beans and put them in a pan of lightly salted boiling water and boil for about 5 minutes.Drain and run under the cold tap to stop them cooking the peel the jackets off them. Set aside. Boil the new potatoes in a pan with some fresh mint. drain and set aside. Heat the oil in a large non-stick pan and sauté the bacon for a couple of minutes. Add the onion and coriander stalks and cook, stirring until it is sticky and melted add the chopped chouriço and garlic and stir until you can smell the garlic and the chouriço is starting to exude oil.Splash in the sherry vinegar followed by the honey and allow to reduce slightly till thick and sticky. Toss in the potatoes and broad beans and almagamate well. Heat through, stir in the mint and an extra splash of sherry vinegar. serve immediately with warm bread.

Reminds me must potter  up to the kitchen garden and check the progress of our own crop of Fava beans. A little bird tells me there might be pods a waitin.

Foraging in the algarve

 

"Foraging" - the acquisition of food by hunting, fishing, or the gathering of plant matter.

Have you ever been tempted to get round rising food prices by plundering nature’s larder? When did you last eat a weed - nettle or thistles are a good starting point - let alone turning them into a soufflé, a fritter or gnocchi? And how about telling your friends that you've become a wild food forager, capable of identifying and eating plants like wild asparagus, fennel, chard and pennyroyal, and that you know all about the skills of foraging food from the wild? If that's the sort of thing that rings a bell with your outlook on life then A gastronomia silvestre workshop in the nature reserve of Castro Marim, East Algarve, might capture your imagination...

But perhaps you're looking to cut down on your supermarket bills, as some folks are doing these days, or want a new imaginative flavour-texture twist, or are just plain curious to try a cup of nettle soup?....Anyone for nettle? Nettle anyone?

For further information contact Casa Rosada

 

A taste of sunshine on the tongue

The latest edition of Alastair Sawday´s Special Places to Stay Portugal recently landed on our doormat. The Casa Rosada entry refers to the Orange Olive Oil cake (Bolo de laranja) that I serve our guests for breakfast. The recipe came to me via David Leite´s "New Portuguese Table." When David lived in Lisbon, a few times a week he would trudge up the hill from his apartment and pop into Papas  for breakfast. It seats a mere 8 people and that includes two at the counter. This delicious cake is dense, moist and deeply flavoured. It "tastes like sunshine on the tongue" says Sawdays.

The recipe.

One for all or all for one...

Not dissimilar to Provençal Ratatouille and Mallorcan Tumbet, this delicious Moroccan tomato and green pepper stew/salad is wonderfully versatile.Taktouka is a cooked salad made from vine-fresh tomatoes and roasted green peppers. If you have both vegetarian and meat eating guests at your table this dish could bail you out of a tight corner and save you lot of time and extra work. One dish serves all here..You'll need to roast and skin your green peppers before you use them in the recipe. If you've never done this, How to Roast and Skin Peppers will show you how.The finished dish is thick enough to spread on bread, so makes a fantastic choice for inclusion in a Mediterranean mezze starter, or as an innovative sandwich filling.It is perfect as part of a collection of small salads to accompany tagines or barbecues.
So here is how you keep everybody sweet. 

TAKTOUKA
Serves 4
4 green peppers
2 tablespoons extra virgin olive oil
1 kilo (2lb) ripe vine tomatoes, skinned seeded and chopped
1tablespoon tomato purée
1 taespoon caster sugar
3 garlic cloves,chopped
1 teaspoon pimenton dulce ( sweet paprika)
2 teaspoons ground cumin
salt, cayenne pepper
fresh parsley sprigs to garnish
Grill the green peppers close under a pre-heated grill, turning frequently until blackened and blistered all over.Put them in a plastic bag and knot it. Leave to cool enough to handle, then peel off the skin. Remove the stem and seeds and cut the peppers into strips.
the strips should be about thirds of each pepper.Reserve.
Heat the olive oil in a frying pan and add the tomatoes, tomato purée, sugar and garlic. Cook for about 10 minutes, stirring and mashing the tomatoes down, until they form a sauce. Now add the peppers, paprika, cumin,salt and a touch of cayenne pepper.Continue cooking, stirring frequently to prevent burning, until all the watery juices have evaporated and the mixture is starting to fry again in the oil - about 15 minutes, depending on the heat. taste and adjust the seasoning and then turn the mixture into a bowl or on to a shallow dish and leave to cool.This is the dish in its basic form that can be eaten by everyone and delicious it is too.
For the trick, while it is cooking, roast some chicken breasts in the oven. When ready to serve, remove half the pepper and tomato sauce to another pan and stir through the chicken roughly sliced and chopped up into large pieces.
And there you have it dinner for vegetarians and carnivores alike.If you have any left overs which I very much doubt, fill some foccacia or soft rustic bread and pack them into the kids lunch boxes. Those lunch boxes will be the talk of the school refectory.

Suffer fools gladly

Strawberry blueberry banana and apple smoothie

Whatever happened to fool, posset and syllabub. Three classic old English desserts. Hectic lifestyle and easy to prepare dinners have replaced them with the smoothie, an idea thought to have originated from Brazil in the 1930´s. So why hasn´t Portugal followed fashion.I have however noticed the odd smoothie creeping onto the sobremesa menus of smart Algarve restaurants. Bistro o Porto in Tavira for one.Casa Rosada creates its own smoothies, the perfect power breakfast in one glass, so quick and easy to prepare.

Try some of the following combos:

1/2 cup beetroot
1/2 cup cucumber
1 carrot
1/4 cup apple concentrate


1/2 apple
1pomegranate
1/2 banana
30 red grapes de-seeded


also try  
Apple/ginger
banana/pineapple/lemon juice

And now for something more traditional.Fools rush in where smoothies fear to tread.

Casa Rosada´s Strawberry and Orange fool
Serves 4

Fools are traditionally prepared with pureed fruit mixed with whipped cream, or egg custard, or a combination of the two. (The term fool probably comes from the French foulé, meaning "pressed or crushed.") They seem to be especially successful when made with sharply flavored garden produce like rhubarb, gooseberries and black currants, which still have enough bite to be interesting when blended with cream,but most of which alas are not grown in The Algarve. But strawberries,and Portuguese mirtillos, which are much easier to find, also work quite nicely. Strawberry fool is best when the fruit is mashed rather than pureed, resulting in a more appealing texture. Serve it with home-made cookies.

• 350g (12-oz) basket of fresh gathered strawberries, hulled, coarsely chopped

• 3/4 cup chilled whipping cream
• 1/3 cup home made yogurt (do not use low-fat or nonfat)
• 5 tablespoons sugar
• 3 tablespoons fresh orange juice
• 1 teaspoons grated orange peel
• 1 dessert spoon Casa Rosada Licore de laranja sevillana or other orange liqueur (optional)

• Additional strawberries halved

Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.

Beat cream in large bowl to stiff peaks. Gently fold in yogurt, sugar, orange juice and peel. Fold in Cointreau, if desired. Gently fold in strawberries. Divide among 4 wine glasses or coupes. (Can be made 4 hours ahead. Cover; chill.)

Garnish fools with additional halved strawberries and serve.

“Who you callin’ a silly bub, and what’s that you’re offering me?” 
Diary of Samuel Pepys 1663