Cooking Class

Portuguese traditional food recipes

Drinks (serves 6)

Pink sangria

Pink is the new red, when we’re talking about sangria. If red is the traditional, white wine sangria is less common but it’s crisp, fruity and perfect for summer days. But if you want to impress, pink is the way to go.

Ingredients

rose wine - 1 L
sprite (or another brand cheap sweet clear soda) - 1 L
(frozen) strawberries or berries - 100g
mint

Cooking steps

You can’t go wrong here. Just serve the wine first in a jar, then the soda and finish it with the berries. If you’re feeling posh, add some mint. Don't forget the ice!

Soup (serves 25)

Caldo verde

More than 500 years ago, Caldo Verde was just a lower class soup from the north of Portugal. Today, Caldo Verde is widely recognized as one of the portuguese finest traditional soups, across all social levels. According to CNN, it’s one of the best soups in the world.

Ingredients

onions - 600 g
garlic cloves - 12
potatoes - 2 - 2.5 kg
portuguese cabbage - 1.8 - 2 kg
portuguese chouriço - 5

Cooking steps

1. In a pan saute the sliced onions.
2. Add the sliced garlic cloves when onions are brown.
3. Add boiling water.
4. Peel and cut potatoes in small slices. Season with salt. Cook over moderate heat until the potatoes are cooked.
3. Grind the soup with a blender until the potatoes are completely pureed.
4. Boil the soup and add the cabbage, thinly shredded (the thinner the better).
5. Stir and let it boil for five to ten minutes.

CHORIZO
1. Peel the chorizo
2. Cut the chorizo in small slices and put them in a oven tray
3. Roast the chorizo in the oven for 20 minutes at 120 C.

Serves 5

Pasteis de Nata

Puff pastry and sugar syrup

Ingredients

SUGAR SYRUP:
sugar - 60g
water - 30ml
lemon peel - 1 slice
cinnamon stick - 1/2

Cooking steps

1. In a pan mix all the ingredients and let it boil WITHOUT stirring. Let the syrup reach 107C.
2. After reaching 107C put the syrup aside and let it cool.

Egg custard

Ingredients

corn starch - 6g
flour - 6 g
milk - 100 ml
egg yolks - 1.2
egg - 0.2

Cooking steps

1. Dissolve the flour and starch with a bit of cold milk until you reach a cream without lumps. Mix the remaining milk and bring to boil (stirring ALWAYS).
2. After it starts boiling, let the cream boil for 2 minutes, ALWAYS stirring until thicken.
3. Add the sugar syrup to the cream slowly, mixing with the whisk to avoid lumps.
4. Let the cream cool for 10 minutes.
5. In a bowl mix the egg yolks and the egg.
6. After the 10 minutes have passed, add the mixed “eggs” into the cream and whisk (really well) with the whisker to incorporate everything.

CUSTARD TARTS:

  1. Open the puff pastry into the mold and fill it with ¾ of cream
  2. Put in the oven for 8 to 12 minutes at 250C or more if your oven reaches even higher temperatures!
Serves 25

Pasteis de Nata

Puff pastry and sugar syrup

Ingredients

SUGAR SYRUP:
sugar - 300g
water - 150g
lemon peel - 4 slices
cinnamon stick - 2

Cooking steps

1. In a pan mix all the ingredients and let it boil WITHOUT stirring. Let the syrup reach 107C.
2. After reaching 107C put the syrup aside and let it cool.

Egg custard

Ingredients

corn starch - 30 g
flour - 30 g
milk - 500 ml
egg yolks - 6
egg - 1

Cooking steps

1. Dissolve the flour and starch with a bit of cold milk until you reach a cream without lumps. Mix the remaining milk and bring to boil (stirring ALWAYS).
2. After it starts boiling, let the cream boil for 2 minutes, ALWAYS stirring until thicken.
3. Add the sugar syrup to the cream slowly, mixing with the whisk to avoid lumps.
4. Let the cream cool for 10 minutes.
5. In a bowl mix the egg yolks and the egg.
6. After the 10 minutes have passed, add the mixed “eggs” into the cream and whisk (really well) with the whisker to incorporate everything.

CUSTARD TARTS:

  1. Open the puff pastry into the mold and fill it with ¾ of cream
  2. Put in the oven for 8 to 12 minutes at 250C or more if your oven reaches even higher temperatures!
Main course - Serves 5

Bacalhau à Brás

Bacalhau (cod) à Brás comes from Mr. Brás tavern, located in Bairro Alto, the man who led it to stardome. From Lisbon, Bacalhau à Brás conquered the world, reaching Macau, Asia. In Spain, this Portuguese delicacy appears on some menus as “Revuelto de bacalao à la Portuguesa” or as “Bacalao Dorado”. Although the origin is still uncertain, it’s a typical Lisbon dish, easy to make with a surprising taste and texture.

Ingredients

onions - 100g
garlic - 3 cloves
shredded soaked cod - 600 g
shoestring potatoes - 200 g to 300g
eggs - 5
parsley
black olives - 50 g

Cooking steps

1. In a small pan cook the cod, with water barely covering the cod, never letting it boil, for 3 to 5 minutes.
2. In a large pan over saute the chopped onions and minced garlic cloves in olive oil.
3. Strain the cod and reserve the water.
4. In a bowl, lightly beat the eggs with a part of the cooked water (let the water cool).
5. Add the cod and stir a bit.
6. Add the eggs to the cod and mix well, not letting the mixture turn to scrambled eggs. We are looking for a custard. Turn the heat down if necessary.
7. Add half of the shoestring potatoes to the pan and mix well. Let the potatoes soften a little.
7. When eggs are creamy, add the rest of the shoestring potatoes and olives. Give it a couple of stirs and it's done.
8. Finish with parsley and a bit of olive oil.

Main vegan (serves 4 to 6)

Leek à Brás

There are many vegan versions of Bacalhau à Brás. This recipe was developed especially for this cooking class, because it is easy to learn and replicate later at home. However, during the class, some innovations and variations might occur!

Ingredients

onions - 100 g
garlic - 2 cloves
shoestring potatoes - 200 g
soy cream - 400 ml
leeks - 2
parsley
black olives - 50 g
turmeric - 10 g
beer yeast - 20 g

Cooking steps

1. In a large pan sauté the chopped onions, leeks and garlic cloves in olive oil.
2. In a bowl, lightly mix the soy cream with beer yeast and turmeric.
3. Add the soy cream to the pan.
4. Reduce cream and add half of the shoestring potatoes to the skillet. Let the potatoes soften a little.
5. Add the rest of the shoestring potatoes and olives.
6. Finish with parsley.