Tag Archives: portuguese

5 Fresh Portuguese Dishes to Shake up Your Summer BBQ

Spain is known for its delicious food and wine, but neighbouring Portugal rarely gets the praise they deserve for their equally tasty cuisine. Summertime is the perfect time to celebrate Portugal’s love for fresh ingredients, flavours and passion for grilling. Piri piri chicken is perhaps the most well-known barbecue recipe and rightly so, it’s very tasty. We have a great recipe for it below, but we’re really excited to introduce you to a few the lesser known classics. This summer, bring the flavours of Portugal to your table with these simple, fresh and delicious recipes.

chorizo-portuguese-chicken-bbq

How to Make Piri Piri Chicken

Piri piri chicken, the classic centrepiece of the Portuguese barbecue doesn’t need much of an introduction. It’s barbecued chicken seasoned with a spicy blend of fresh herbs, chillies and spices. Here’s how to make it: In a food processor place 8 red chillies, 6 garlic cloves, a small knob of peeled ginger, 1 Tbsp of dry oregano, 1 Tbsp. of paprika, 1/3 cup olive oil and 1/4 cup red wine vinegar. Pulse until a smooth paste form and rub all over the chicken. You can spatchcock your bird or cut it into parts. Let marinate in the refrigerator for 3 hours or overnight. Heat the grill to medium-high and cook until chicken is cooked through. Time will depend on the size of your bird. Garnish with fresh cilantro and serve.

grilled-tomatoes-with-garlic

How to Make Grilled Garlic Tomatoes

Grilled garlicky tomatoes make an easy side dish. They are bold enough to stand up on their own or great stacked on grilled bread. Eat them with your chicken and let them or let ooze all over. Here’s how to do it: Mince 2 cloves of garlic and stir into 1/4 cup of olive oil. Toss about 3 cups cherry tomatoes in oil. Place tomatoes on a medium-high heated grill for about 2-3 minutes. Remove from grill and season with salt and pepper. Garnish with fresh chopped parsley.

How to Make BBQ Grilled Bread

Having grilled bread to slather up all the delicious sauces and juices from your barbecue feast is necessary. We top it with a delicious aioli inspired by the classic flavours in Portugal. To make grilled bread with garlic aioli: Mix 1 cup of mayonnaise with 1 minced garlic clove, 1/2 cup chopped fresh parsley and 1 tsp smoked paprika. Brush slices of sourdough bread with olive oil. Grill until charred then slather with mayonnaise mixture! Serve alongside your main or eat on it own.

grilled sardines

How to Make Grilled Sardines

With the Atlantic ocean hugging Portugal top to bottom, it’s no surprise that they’re regarded for their fresh seafood. Simple and delicious, grilled sardines are a Portuguese staple. To make them: Rub cleaned sardines with olive oil and salt. Cook over a medium-high heated grill until charred and cooked through, about 3 minutes per side. Remove from grill. Garnish with thinly sliced red onions and fresh squeezed lemon juice. Drizzle with extra virgin olive oil and season with salt and pepper.

grilled-bbq-chorizo-and-peppers

How to Grill Chorizo Sausage with Peppers

Chorizo sausage is among the most prevalent in Portugal. It’s usually found in a traditional soup called clad verde. Here we grill it with a rainbow of peppers for the summertime. Here’s how: Slice 2 cups worth of assorted bell peppers. Cook 5 chorizo sausage over medium-high heat until cooked through, about 4 minutes per side. Toss peppers in olive oil, salt and minced garlic. Place on grill until fragrant and tender, about 2 minutes. Place grilled chorizo on a plate and garnish with grilled peppers.

Looking for more great grilled dishes? Try Bobby Flay’s Best BBQ Recipes.

Portuguese Custard Tart

How to Make a Party-Sized Portuguese Custard Tart

Similar to its standard mini version, this extra large Portuguese custard tart is a fun twist on the classic pastry. The flaky, crisp crust filled with rich, velvety custard slices up beautifully to feed a small crowd. Even in the larger size, this tart keeps the signature browned top and crunchy edges by being baked in an extra hot oven (and by blind baking the puff pastry shell before adding the filling). A hint of cinnamon in the heavenly pastry cream is all you really need, but feel free to serve with a dusting of confectioner’s sugar, a side of ice cream or a warm cup of coffee.

Portuguese Custard Tart

Bake time: 37 to 40 minutes
Total time: 2 hours
Serves: 6 to 8

Ingredients:
1 cup granulated sugar
1/2 cup water
1 1/2 cups whole milk (divided)
1/2 cup all-purpose flour
1/4 tsp cinnamon (optional)
Pinch salt
6 egg yolks
1/2 tsp vanilla extract
1 sheet frozen puff pasty, thawed

Portuguese Custard Tart

Directions:
1. Combine the sugar and water in a small saucepan and bring to a boil. Simmer the syrup for about a minute or so, then remove from the heat to let cool.
2. Add 1 cup of the milk to a large saucepan. Heat over medium until the milk begins to steam and small bubbles begin to form around the edges.
3. Meanwhile, whisk together the remaining 1/2 cup of milk, flour, cinnamon and salt in a large mixing bowl until a smooth paste forms. In a separate bowl, whisk together the egg yolks and set aside.
4. Once the milk is warm, gently stream about half of the warm milk into the flour mixture, while stirring. Stir in the remaining milk and sugar syrup. Whisk to eliminate any lumps. Add in the egg yolks and whisk to combine.
5. Pour all of the ingredients back into the large saucepan and place over medium-low heat. While stirring, heat the mixtures until it thickens and large bubbles begin to pop at the surface. Always keep stirring slowly, and be sure not to let the mixture curdle.
6. Strain the custard into a heat-safe bowl. Stir in the vanilla and cover by pressing a piece of plastic wrap directly to the top surface of the custard. Refrigerate until thickened and ready to use, or overnight.

Portuguese Custard Tart

7. Pre-heat oven to 375°F. Gently unfold the thawed puff pastry on a lightly floured surface. Trim the puff pastry into a square that’s about 3 inches larger than your round tart pan (an 11-inch square for an 8-inch round tart pan). Gently lift and fit the puff pastry into the tart pan. Press the dough into the pan. Trim the excess dough by rolling over the top edge of the tart pan with a rolling pin, paring knife, or kitchen shears.
8. Dock the dough to the bottom of the pan by pricking it with a fork. Be sure to prick any surface you wish to keep from “puffing” up including to crease between the bottom and sides of the pan. Chill in the refrigerator for 15 minutes.

Portuguese Custard Tart
9. Brush on side of a piece of foil with butter and line the chilled dough with it, butter-side down. Fill the pan with pie weights and bake for 10 minutes. After 10 minutes, carefully remove the foil/weights and return to the oven for 2 minutes.
10. After the 2 minutes, gently press down the centre of the tart shell with a clean kitchen towel if it has puffed up at all. Allow to completely cool.
11. Increase the oven to 450°F.
12. Once the tart shell has cooled (keep it in the pan), fill it with the custard. Place the filled tart on a rimmed baking sheet and into the pre-heated oven for 25 to 28 minutes. When done, the centre should be partially browned and the crust should be cooked. If at any time the crust begins to brown too quickly, cover the edges with foil (most likely halfway through the bake).
13. Allow to cool before slicing. Best served the day that the tart is made.

Portuguese Custard Tart