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Soups and starters
Caldo verde
By Mãe · serves 6 · 40 minutes
Ingredients
1 kg potatoes, peeled
1 large onion
2 cloves garlic
300 g collard greens, sliced as thin as you can
1 chouriço
Olive oil, salt
Steps
Boil the potatoes, onion and garlic in 2 litres of salted water until soft.
Blend until smooth. Add the chouriço whole and simmer 10 minutes.
Take the chouriço out, slice it, and add the greens. Three minutes, no more; they should stay green.
Serve with a slice of chouriço and a thread of olive oil on top.
Tomato salad with oregano
By Tia Lena · serves 4 · 10 minutes
Ingredients
4 ripe tomatoes
1 small red onion
Dried oregano, flaky salt, good olive oil, a splash of vinegar
Steps
Slice the tomatoes thick and the onion thin.
Salt the tomatoes first and wait five minutes.
Oil, vinegar, oregano crushed between your fingers. Do not refrigerate.
Mains
Bacalhau à Brás
By Tio Rui · serves 4 · 35 minutes
Ingredients
400 g salt cod, soaked 36 hours, shredded
500 g potatoes, cut into matchsticks and fried crisp
2 onions, sliced
6 eggs
Black olives, parsley, olive oil
Steps
Soften the onions in plenty of olive oil, low heat, 15 minutes.
Add the cod and cook 5 minutes.
Add the fried potatoes, then the beaten eggs off the heat. Stir until creamy, never dry. Rui says the eggs must still shine.
Olives and parsley on top.
Roast chicken with piri-piri
By Pai · serves 4 · 1 hour 15
Ingredients
1 chicken, butterflied
4 cloves garlic, 1 tablespoon paprika, 2 bay leaves, juice of 1 lemon
Piri-piri to taste, olive oil, salt
Steps
Rub everything on the chicken the night before.
Oven at 220 °C, skin up, 25 minutes. Then 180 °C for 35 more, basting twice.
Rest 10 minutes before cutting. Serve with the tomato salad above.
Sweets
Arroz doce
By Avó Amélia · serves 8 · 50 minutes plus resting
Ingredients
250 g short-grain rice
1 litre whole milk
150 g sugar
Peel of 1 lemon, 1 cinnamon stick, 3 egg yolks
Ground cinnamon to finish
Steps
Cook the rice in 500 ml of water with a pinch of salt until the water is gone.
Add the milk, lemon peel and cinnamon stick. Low heat, stirring, 30 minutes.
Sugar, then the yolks off the heat, quickly.
Pour into shallow plates and let it rest at least 2 hours. Draw the cinnamon lattice with a steady hand; Amélia used the handle of a fork.
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