PETINGAS ASSADAS NO FORNO

Ingredientes

Petingas: 1 kg

Farinha de milho: q.b.

Cebolas: 3

Louro: 1 folha

Salsa: 1 raminho

Alho: 5 dentes

Azeite: q.b.

Molho piri-piri: a gosto

Sal: a gosto

Preparação

Arranjar as petingas (retirar a tripa, lavar) e temperar com sal gosto. Num tabuleiro de ir ao forno dispor a cebola às rodelas, a folha de louro partida em dois, o alho picado. Em cima dispor as petingas e polvilhar com salsa picada e piri-piri a gosto. Regar com azeite e polvilhar generosamente com farinha de milho. Levar ao forno a tostar durante aproximadamente 35 minutos.

Servir quente acompanhada de salada verde.

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SMALL SARDINE BAKED

Ingredients

Small sardine: 1 kg

Corn flour: as much as is needed

Onions: 3

Laurel (bay leaf): 1 leaf

Parsley: 1 small bunch

Garlic: 5 cloves

Olive oil: as much as needed

Piri-piri sauce: to taste

Salt: to taste

Preparation

Arrange the sardines (remove the casings and wash) and season with salt to taste. Into a baking pan slice the onions, the bay leaf cut in half, the chopped garlic. Lay the small sardines over the onions, sprinkle with chopped parsley and piri-piri sauce to taste. Drizzle with olive oil and generously sprinkle with corn flour. Let it roast in the oven for about 35 minutes.

Serve with green salad.

EMPADINHA DO IRMÃO

Ingredientes

Farinha: 1 chávena (+/- 115 gr)

Fermento em pó: 1 colher de chá (+/- 5 gr)

Leite: 1 chávena (+/- 2 dl)

Ovo: 1

Chouriço: 1

Sal: a gosto

-

Margarina: q.b.

Farinha: q.b.

Preparação

Misturam-se os ingredientes (excepto o chouriço), a massa fica líquida. Enche-se formas de queque até meio com a massa, untadas e polvilhadas de farinha. Coloca-se três pedacinhos de chouriço em cada uma e leva-se ao forno.

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BROTHER’S SMALL POT PIE

Ingredients

Flour: 1 cup (+/- 115 gr)

Baking powder: 1 teaspoon (+/- 5 gr)

Milk: 1 cup (+/- 2 dl)

Egg: 1

Chorizo: 1

Salt: to taste

-

Margarine: as much as is needed

Flour: as much as is needed

Preparation

Mix the ingredients (except the chorizo) to obtain a liquid dough, with which muffin pans are half filled, after being greased with margarine and coated with flour. Chop the chorizo and place three pieces for each muffin pan and bake in the oven.

BACALHAU À GOMES DE SÁ

Ingredientes

Bacalhau: 2 postas (de preferência do lombo)

Batatas: 1,5 kg

Ovos: 3

Cebolas: 2 (médias)

Alho: 3 dentes

Louro: 1 folha

Azeite: q.b.

Sal: a gosto

Pimenta: a gosto

Salsa: q.b.

Azeitonas pretas: q.b.

(Para aproximadamente 4 pessoas.)

Preparação

Coze as batatas com sal, os ovos e o bacalhau, tudo em separado. Faz um refogado, num tacho, com a cebola às rodelas, alho, louro, azeite e pimenta. No fim do refogado feito, com o lume já desligado, junta-lhe o bacalhau às lascas, limpo de peles e espinhas. Junta as batatas aos quadrados, os ovos aos cubos, parte da salsa picada e das azeitonas.

Põe num pirex, vai ao forno já quente aproximadamente 15 minutos. Guarnece com salsa picada e azeitonas, acompanha com salada de alface e agrião.

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GOMES DE SÁ COD FISH

Ingredients

Dried salted cod (soaked): 2 fillets

Potatoes: 1,5 kg

Eggs: 3

Onions: 2 (average size)

Garlic: 3 cloves

Laurel (Bay leaf): 1 leaf

Olive oil: as much as is needed

Pepper: to taste

Salt: to taste

Parsley: as much as is needed

Black olives: as much as is needed

(Approximately, for 4 persons.)

Preparation

Cook the potatoes with salt, the eggs and the cod fish, in separated pans. Braise the chopped onions, garlic, laurel, olive-oil and pepper. When done, turn off the heat, and add the chipped cod, without the spines and skin. Add the potatoes and the eggs cut in small cubes, a portion of the minced parsley and some of the olives.

Lay the mixture in a pyrex and bake in a pre-heated oven for approximately 15 minutes. Garnish with minced parsley and olives, serve with lettuce and watercress salad.

CHICHARRO NO FORNO

Ingredientes

Chicharros frescos: 2

Batatas: 5

Cebola: 1

Alho: 6 dentes

Azeite: q.b.

Louro: 2 folhas

Salsa: 1 raminho

Coentros: 1 raminho

Orégãos: a gosto

Sal: 1 pitada

Pimenta: 1 pitada

Preparação

Numa travessa de ir ao forno, põe um bom bocado de azeite. Tempera o chicharro com sal, pimenta, louro, 2 alhos picados e esfrega bem dum lado e de outro. Dispõe o chicharro na travessa e põe-lhe por cima cebola às rodelas, alho às rodelas, salsa picada, orégãos e coentros. Leva ao forno pré aquecido por 30 minutos.

Entretanto corta a batata aos quadrados e pré-frita em azeite (mal frita), coloca por cima do chicharro e deixa tostar um bocadinho.

Acompanha com salada de alface e agrião.

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OVEN BAKED HORSE MACKEREL

Ingredients

Fresh horse mackerel: 2

Potatoes: 5

Onion: 1

Garlic: 6 cloves

Olive oil: as much as is needed

Laurel (Bay leaf): 2 leaves

Parsley: 1 bunch

Coriander: 1 bunch

Oregano: to taste

Pepper: to taste

Salt: to taste

Preparation

Cover the bottom of a baking tray with enough olive oil. Season the horse mackerel with salt, pepper, bay leaves and two chopped garlics, scrubbing well both sides of the fish. Place the fish inside the baking tray and cover with the sliced onion, the minced garlic, parsley, oregano and coriander. Bake in preheated oven for 30 minutes.

Cut the potatoes in small squares and pre-fry in olive oil (barely fried) and place over the horse mackerel until roasted.

Serve with green salad and watercress.

CELA DE CARNEIRO

Ingredientes

Carneiro: 1 cela (lombo com osso)

Mostarda: 1 colher de sopa

Margarina: q.b.

Água: q.b.

Sal: a gosto

Pimenta: a gosto

Preparação

Pincela toda a carne com mostarda, polvilhe com sal e pimenta, regue com margarina derretida. Leve ao forno a assar sobre a rede do tabuleiro e assim que começar a ganhar cor deite no tabuleiro um pouco de água morna, regue a carne com o molho que vai formando. Leve a assar 15min cada 500gr de carne.

Põe-se na travessa. Abre-se tomate ao meio e limpa-se, enche-se com puré de batata e outros com ervilhas. Acompanha com salada de alface ou agriões.

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MUTTON “SADDLE” (RIBS)

Ingredients

Mutton: ribs with loin

Mustard: 1 tablespoon

Margarine: as much as is needed

Water: as much as is needed

Salt: to taste

Pepper: to taste

Preparation

Brush the meat with mustard, sprinkle with salt na pepper, drizzle with melted margarine. Bake on a baking tray net. Once it gets color add warm water to the tray and drizzle the meat with the sauce that is forming. Take to roast for 15 minutes each 500 gr of meat.

Place in a lane. Cut tomatos in half and clean it, fill some with potatoes purée and others with peas. Goes well with a lettuce or watercress salad.