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"Files De Lombo De Porco" |
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Ingredientes
750 g de filés de
lombo de porco
4 colheres (sopa) de limão
2/3 de xícara de amendoas
*sem pele aferventadas e
*cortadas em lascas (100 g)
1/2 xícara de manteiga em
*temperatura ambiente
5 fatias de pão de fôrma
Sal a gosto
Rendimento: 6 porções de
*507 calorias cada.
Preparo:
Limpe os filés e
retire as pontas. Tempere com limão e sal. Reserve.
Triture o pão-de-fôrma e as amendoas no processador ou aos poucos no
liquidificador.
Tempere com uma pitada de sal e reserve.
Derreta a manteiga, transfira para uma vasilha e mergulhe a carne por alguns
minutos.
Pegue a mistura de pão e amendoas e esfregue na carne, apertando bem para que
fique toda coberta.
Coloque numa assadeira e leve ao forno moderado (180ºC), preaquecido, por 40
minutos
ou até a carne ficar assada e a cobertura dourada.
Teste tirando uma fatia para verificar se está assada.
Dica:
Existem filés de lombo mais finos, que assam em menos tempo.
Os filés mais grossos demoram mais.
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"Perú
Recheado" |
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(Para 8
pessoas:)
Ingredientes:
1 perú
pequeno ou perua
2 limões
3 colheres (de sopa) de manteiga
50 grs de toucinho
250 grs de carne de porco
250 grs de fígado de vitela
50 grs de pinhões
100 grs de miolo de pão
50 grs de azeitonas
2 ovos
1 colher de (sopa) de salsa picada
1/2 dl de aguardente
leite
1 cebola pequena
1 dente de alho
sal
pimenta e noz moscada
vinho branco
Confecção :
Prepare o
perú e ponha-o de molho em agúa fria com os limões em rodelas, de um dia para o
outro.
No dia seguinte enxugue o perú e recheie-lhe o papo com o seguinte picado: pique
a carne de porco, o fígado
do perú e o de vitela e o toucinho.
Pique a cebola e aloure-a com uma colher de sopa de manteiga. Junte as carnes,
os pinhões, as azeitonas sem caroço, o miolo de pão amolecido com um pouco de
leite e a colher de sopa de salsa picada. Ligue com os ovos batidos e a
aguardente e tempere com sal, pimenta e noz moscada.
Encha o papo do perú com o recheio, feche a abertura com agulha e linha e deixe
ficar algumas horas.
Coloque o perú num tabuleiro, regue-o com a restante manteiga derretida e leve a
assar em forno medio (180ºC).
A meio da assadura refresque o perú com um pouco de vinho branco. Depois de
assado, retire-lhe as linhas com que foi cosido e sirva-o acompanhado com
ervilhas salteadas e cenouras estufadas.
Nos topos da travessa ponha agriões bem frescos.
A parte faça um arroz de passas e pinhões.
* Um perú de 5 kg recheado leva cerca de 4 horas a assar. Se começar muito cedo,
envolva-o em folha de aluminio.
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"Turkey with Lime and Curry" |
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(Serves 4)
Curries are a simple meal which have vegetables, meat and sauce in one dish.
A great meal for a meal after a busy day.
Ingredients:
1 lb turkey breast
2-3 Tbsp vegetable oil
1 red onion
2 large cloves of garlic
1-2 inches (5 cm) fresh ginger
½ Tbsp turmeric
3-4 tomatoes
1-2 red capsicum (bell peppers)
1 Tbsp Thai green curry paste
4 kafir lime leaves
1 tin coconut milk
Juice of ½ lime
Grated rind of ½ lime
Freshly chopped parsley or coriander
Directions:
Cut meat into small cubes. Peel and cut the onion in half then slice thinly.
Peel and mince the garlic cloves. Peel and mince the fresh ginger. Cut the
tomatoes in quarter, remove seeds and cut into smaller pieces. Seed the capsicum
(bell pepper) and cut into cubes.
In a wok, heat the oil and lightly brown the turkey meat. Remove meat and set
aside keeping hot. Sauté the onions, garlic and capsicum (bell peppers) for 2-3
minutes. Add the curry, ginger, turmeric, coconut milk, and grated lime peel and
simmer gently for 2-3 minutes. Add the meat, lime juice ad grated lime peel and
simmer gently until meat is done. Season with salt and pepper, garnish with
freshly chopped parsley or coriander and serve with boiled or steamed rice and
chutney.
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"Symphony of Fish" |
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(Serves 4)
What could be more appetizing than a colorful symphony of fish on a
dull, dark day.
Spice up your evening and enjoy this meal. If you don't like the orange
flavor in fish,
leave out the orange juice and just use the grated orange rind.
Ingredients:
4 plaice fillets
4 salmon steaks (4 to 4-1/2 oz / 125 g each), boned and skinned
1 -2 leek, julienne
Coarse sea salt
Freshly ground pepper
½ Cup (1 dl) dry white wine
¼ cup (½ dl) Noilly Prat (dry martini)
¼ Cup (½ dl) fish stock
Sauce:
Stock from the fish
Grated rind of ½ orange
Juice of ½ orange
1-½ oz (50 g) butter
¾ Cup (1 to 1-½ dl) cream
Salt
Freshly ground pepper
Accompaniment: 8-½ oz (ca. 225 g) broccoli
Small, boiled potatoes
Directions:
Dry the fish with a paper towel and sprinkle lightly with salt. Sauté
the leek in a little butter and water until they are soft but not
browned. Place the fish filet on a cutting board, sprinkle lightly with
coarse sea salt, top with a little of the leek and then with the salmon
steak. Roll up the fish fillet around the salmon and fasten with string.
Place them in the dish with the open side down in a buttered oven-proof,
casserole dish. Pour the white wine, the Noilly Prat, and fish stock
over the fish. Season with a little freshly ground pepper and sprinkle a
little olive oil over the fish. Cover the fish with aluminum foil and
bake in a preheated oven at 330º
F (170º
C) for 15-20 minutes or until fish is just done (it will turn an opaque
color). Remove from oven but keep hot.
Sieve the stock from the fish into a small saucepan, add the grated
orange rind and orange juice and boil to about 1/3. Add a little of the
butter at a time, and use a whisk to blend the butter and stock. Bring
to a boil now and again to thicken the sauce. Add the cream and heat
through but do not boil, season with salt and freshly ground pepper.
Serve the fish by pouring a little of the sauce onto a plate, place the
fish on top of the sauce and the potatoes and broccoli next to the fish.
Garnish with a little freshly chopped parsley. Serve immediately.
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"Orange Chocolate Cheese Cake" |
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(Serves
8-10)
This is an easy cheese cake recipe and tasty as well. The orange
chocolate gives a tangy,
but sweet flavor. Serve some fresh strawberries or other berries in
season to give
color and contrast.
Ingredientes:
100 g (3 oz) plain digestive biscuits*
50 g (2-1/2 oz) melted butter
2 x 200 g (ca 13 oz) orange chocolate bar
2 dl (1 Cup) whipping cream
250 g (ca. 8 oz) Philadelphia light cream cheese
250 g (ca. 8 oz) Mascarpone cheese
Directions:
Break up the digestive biscuits and reduce them to the size of bread crumbs in
the food processor and mix the bread crumbs with the melted butter. Line the
base of a 20 cm (8 oz) spring form with the bread crumb mixture; press firmly to
cover the base in an even layer (use the back of a spoon if necessary), cover
and refrigerate to set.
Break the chocolate into small pieces and over very low heat melt it. (You can
put a heatproof dish over a pan of simmering water, then remove the pan from the
heat and let the chocolate continue to melt, stirring once or twice).
Whip the cream and set aside. Gently beat the Philadelphia cream cheese and
Mascarpone in a bowl until well combined (do not overbeat, just combine well),
stir in the melted chocolate and then fold in the whipped cream until smooth.
Spoon the cheese mixture over the biscuit base and place in the refrigerator for
at least 4 hours or overnight. Before serving, grate some white or dark
chocolate over the top and decorate with fresh orange segments (fresh
strawberries or raspberries are also nice and give a nice, appetizing color).
*Graham cracker biscuits (cookies) may be used instead of digestive biscuits.
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"Ginger Pumpkin Pie"
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Pumpkin
pie is good the day of the “feast”, the day after or fresh pumpkin
pie with left-over turkey.
Pumpkin pie is just plain good.
Ingredients:
1, 9 inch (22.5 cm flan) deep-dish or up to 11 inch (22.5 cm) but shallow
regular pie crust
2 Cups (4 dl) pumpkin puree*
1-1/2 Cup(3 dl) cream
4 eggs
3/4 to 1 cup brown or granulated sugar, according to taste
1/2 teaspoons ground ginger
½ tsp ground allspice
1/2 cup finely chopped crystallized ginger (optional)
Directions:
You can use a ready-made pie crust, in a 9-inch (22.5 cm flan) pie dish and bake
blind at 400º F (200º C). Heat pumpkin puree in a heavy saucepan stirring
frequently. Add cream to pumpkin puree, continue heating gently and stir until
smooth. Keep it hot but don't let it boil.
In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth. Beat in
dry spices. When the pie crust is baked, beat the egg mixture while pouring the
hot pumpkin mixture into it in a thin stream. Carefully pour hot pumpkin filling
into hot pie crust and bake in the center of the oven and bake at 400º F (200º
C).
For added flavor, carefully sprinkle the candied ginger evenly over the pie
filling before baking it. It will settle gently to the bottom forming a loosely
packed layer. The pie is done when the outside edge of the filling is firm and
slightly puffed, but the center is still jigglely. Remove to a rack and let cool
gently, so the custard can first finish cooking, and then set. Serve cold with
freshly whipped cream. * Note: If you use fresh pumpkin, peel and cut the
pumpkin into chunks and simmer slowly until most of the liquid has disappeared,
then puree in a food processor and continue with the recipe.
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"Leek and
Potato Mash"
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(Serves 4)
If you want to
try something different with potatoes, try them with the leek
and mash them.
The potatoes are good with meat, fish or a Thanksgiving turkey.
Ingredients:
1 lb floury potatoes
5 oz (150 g) whole leeks (ca. 2 leeks)
1 oz (30 g) butter
1 Tbsp olive oil
2 Tbsp fresh parsley, minced
Salt and freshly ground black pepper
Directions:
Peel and cut the potatoes into small cubes. Trim and cut the leek into thin
rings and rinse several times to remove all the soil; drain. Place the potatoes
into a saucepan and barely cover with cold water, add a little salt and bring to
boil. Cover the potatoes, reduce the heat and simmer for 20 minutes. Add the
leek for about 5 minutes or until they are tender. Drain most of the liquid from
the potatoes, leaving just a little. Mash the potatoes and leek, then add the
butter and olive oil and continue mashing. Season with salt and plenty of
freshly ground black pepper, add the minced parsley and stir through. Serve with
a daub of butter if you wish.
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"Borrego no Forno com Marmelos"
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Ingredientes:
1,2 kg de borrego perna ou mão
4 dentes de alho
1 cebola grande
2 dl de vinho grande
1,5 dl de caldo de carne
1 folha de louro
1 colher de sobremesa de massa de pimentão
4 marmelos
1 colher de sobremesa de açúcar
1 colher de sopa de banha
1 colher de sopa de margarina
sal q.b.
pimenta moída na altura q.b.
Confecção:
Pise num almofariz os dentes de alho descascados, sal e a folha de louro
partida ao bocadinhos.
Prepare uma papa com este preparado, massa de pimentão, banha e a
margarina.
Ponha o borrego numa assadeira de barro.
Barre a perna ou a mão com esta papa, regue com vinho branco, tape a
assadeira com papel de alumínio e ponha no frigorífico de um dia para o
outro.
No dia espalhe por cima a cebola cortada em meias-luas não muito finas e
um fiozinho de azeite.
Polvilhe com pimenta e leve a assar em forno médio.
Lave os marmelos e retire-lhes as sementes perfurando-os com a ponta de
uma faca, tendo o cuidado de não os abrir completamente.
Coza-os em água, até começarem a engelhar.
Deixe-os arrefecer e introduza o açúcar no orifício.
Na altura de virar a carne, distribua os marmelos à volta da carne.
Borrife-os com o caldo de carne e deixe terminar o assado.
Acompanhe com esparregado, batatas coradas ou fritas etc..
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"Lulas
Recheadas" |
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Ingredientes:
1 kg lulas pequenas ;
3 tomates grandes ;
2 alhos ;
3 cebolas ;
3 colheres (sopa) manteiga ;
2 colheres (sopa) azeite ;
1 colher (sopa) farinha ;
Vinho branco q.b.;
Leite q.b.;
Pimenta preta q.b.;
Caril em pó q.b.;
Sal q.b.
Confecção:
Depois de amanhadas as lulas, cortam-se as aletas e os tentáculos em pedaços
pequenos, deixando os sacos inteiros.
Finamente, pica-se uma cebola e um
alho levando-se ao lume com uma colher de azeite e outra de manteiga. Mexe-se e
quando começar a fritar, juntam-se os bocados das lulas e refogam-se,
deitando-se lentamente gotas de vinho para não escurecerem.
Tempera-se com a
pimenta preta, sal, uma pitada de caril e enchem-se os sacos das lulas com este
preparado, fechando-se com palitos.
Cortam-se as restantes cebolas, o alho,
e os tomates em pedaços pondo-se num tacho com outra colher de azeite,
tapando-se e deixando cozer em lume brando até se desfazerem.
Passam-se pelo
passevite temperando com sal e ligando-se com a farinha desfeita em 2 dl de
azeite. Leva-se ao lume mexendo-se e juntando-se lentamente leite quente até
fazer um molho em quantidade suficiente para cozer as lulas.
Por fim,
metem-se os sacos recheados num tacho, tendo o cuidado de não os sobrepor,
deixando-se fervinhar em lume lento.
O molho deve ficar apurado e cremoso.
Rectifica-se de sal.
Bom apetite!
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"Smoked-salmon Frittata"
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Heat oven to 350ºF.
in a 10-inch ovenproof omelet pan,
sauté 1 cup of diced onions and 1 Tbsp. unsalted butter over medium-low
heat
until translucent;
about 5 minutes. In a large bowl beat 12 extra-large
eggs. Add 1 cup heavy cream, ½ lb. smoked salmon, chopped.
4 oz. fresh goat cheese, crumbled, 3 scallions, chopped
(white and green parts only), 3 Tbsp. chopped fresh dill, 1 tsp. kosher
salt, and ½ tsp. .
freshly ground black pepper. Pour mixture over the onions
and place pan in the center of the oven. Bake frittata until it puffs
and a knife inserted in
the middle comes out: clean, about 50 minutes.
Serve hot directly from the pan*
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