Cooking Class

Recipes September 2021

Soup (serves 4 to 6)

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 - 100 g
garlic cloves - 2
potatoes - 400 g
water - 1 L
portuguese cabbage - 300 g
portuguese chouriço - 1

Cooking steps

1. In a pan saute the onion and the garlic cloves.
2. Add peeled potatoes, water and season with salt. Cook over moderate heat for 20 minutes or 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, shredded.
5. Stir and let it boil for five or six minutes.

Main course (serves 4)

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 - 2 cloves
shredded soaked cod - 600 g
shoestring potatoes - 200 g
eggs - 6
parsley
black olives - 50 g
milk - 1 L

Cooking steps

1. In a pan cook the cod with milk, never letting it boil, for 3 to 5 minutes.
2. In a large skillet over low heat, saute the sliced onions and minced garlic cloves in olive oil.
3. Strain the cod and reserve the milk.
4. In a bowl, lightly beat the eggs with a part of the cooked milk.
5. Add the cod and half of the shoestring potatoes to the skillet and mix well. Let the potatoes soften a little.
6. Add the eggs to the cod and mix before the eggs are cooked.
7. Add the rest of the shoestring potatoes and olives.

Main vegan (serves 4 to 6)

Tofu 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
tofu - 600 g
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 skillet over a low heat, sauté the sliced 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 tofu and soy cream to the skillet.
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.

Drinks (serves 4, many times...)

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!

Dessert (serves 8)

Heston Blumenthal chocolate mousse

The one and only Heston Blumenthal created a recipe using only two ingredients: dark chocolate, of course, and water. Oh yes, water. Depending on the chocolate that we will use, this recipe can also turn out to be vegan, dairy free and of course gluten free. But, in this cooking class, we’ll try to step this recipe up a notch!

Ingredients

150 g of round and short grain rice
1.25 L of milk
150 g of sugar
4 yolks
250 ml of water
2 pieces of lemon peel
1 piece of orange peel
cinnamon powder
fine salt

Cooking steps

1. Boil water with salt and lemon peel
2. Add rice.
3. Cook rice over a low heat, stirring regularly.
4. Boil the milk with lemon peel and cinnamon stick.
5. When the rice water has evaporated, add the hot milk, little by little, and continue to stir regularly over a very low heat.
6. When the rice is cooked take out of the heat and add sugar
7. Little by little add yolks and keep stirring.
7. If necessary, bring to the heat again just to cook the yolks, stirring constantly.