Pan-Fried Prawns (Shrimp) with Garlic Ingredients:
4 garlic cloves
4 garlic cloves
20-24 unshelled large raw prawns
125 g (4 oz) 8 tbsp butter
4 tbsp olive oil
6 tbsp brandy
salt and pepper
2 tbsp chopped fresh parsley
Methods/steps:
1. Peel and slice the garlic.
2. Wash the prawns (shrimp) and pat dry using paper towels.
3. Melt the butter with the oil in a large frying pan (skillet), add the garlic and prawns (shrimp), and fry over a high heat, stirring, for 3 - 4 minutes until the prawns (shrimp) are pink.
1. Peel and slice the garlic.
2. Wash the prawns (shrimp) and pat dry using paper towels.
3. Melt the butter with the oil in a large frying pan (skillet), add the garlic and prawns (shrimp), and fry over a high heat, stirring, for 3 - 4 minutes until the prawns (shrimp) are pink.
4. Sprinkle with brandy and season to taste. Sprinkle with parsley and serve immediately with lemon wedges and Portuguese rolls, if liked.
Rissois De Camarao
(Portuguese Shrimp Turnovers)
(Portuguese Shrimp Turnovers)
Ingredients:
1 lb bag of shrimp (salad shrimp works fine)
1 tbsp butter or margarine
1 cup flour
1 cup water
Filling:
1 small onion, finely chopped
1 tbsp butter or margarine
1 tbsp flour
Salt and pepper and fresh parsley to taste
Red chilli pepper flakes to taste
Method/Steps:
For the Pastry, boil one cup of water with the margarine and a little bit of salt, to taste. When the water starts boiling, add the cup of flour, mixing well until it forms a ball and pulls away from the sides.
Remove from the pan and turn onto a lightly floured surface.Knead briefly until dough is smooth and slightly springs back when pressed with fingers. Just don't overwork the dough.
Divide the dough into two balls, cover with a dish towel and set aside until it cools down.For the filling, in one tbsp of butter, fry the onion.
Add one tablespoon of flour and a little bit of water. Add the salt, chopped parsley and chilli flakes to taste. Add the shrimp and mix well. I usually go in and add some garlic and paprika or just make sure it has enough salt and pepper.
When the dough is cool, take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut round circles of dough.
Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used.
Dip them in beaten egg and then breadcrumbs and then fry them in about 2 to 3 inches of oil, until golden brown. Remove and set on paper towels to drain.
You can also try using Chicken, Tuna or even Codfish in place of the shrimp. These are really good, and yes they take a bit of time to make, but well worth the effort.
PORTUGAL: PIRI-PIRI SAUCE
Ingredients:
1 & 1/4 cup Olive oil
8 Chilli peppers with tops removed
1 Bay leaf
1 Small piece lemon rind
Methods/steps:
Pour the oil into a small, screw-top jar and add the chilli peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use. It will keep at room temperature indefinitely.
Ready made Piri-Piri can be bought by the Portuguese, who use it a good deal as a spicy condiment on pasta, fish or meat and also to flavour stews.
Pour the oil into a small, screw-top jar and add the chilli peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use. It will keep at room temperature indefinitely.
Ready made Piri-Piri can be bought by the Portuguese, who use it a good deal as a spicy condiment on pasta, fish or meat and also to flavour stews.
Pastéis de Nata
(Portuguese Egg Custard Tarts)
Make sure the pastry ingredients are well chilled and the custard ingredients are at room temperature. The pastry is partially baked before filling to eliminate an uncooked pastry layer that sometimes can result.
Pastry:
2 cups flour, plus more for rolling
1 teaspoon salt
2 tablespoons granulated sugar
10 tablespoons (1 1/4 sticks/5 oz. / 141g) chilled unsalted butter, cut into 1/4-inch cubes 5 to 7 tablespoons ice water
Custard:
1 tablespoon cornstarch
Custard:
1 tablespoon cornstarch
1 1/2 cup heavy cream
1 cup granulated sugar
6 egg yolks
Instructions:
Make The Pastry: In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine. Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 (1-second) pulses.
Drizzle 5 tablespoons of the ice water over the mixture. Pulse several times to work the water into the flour. Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds. Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap. Refrigerate for at least 1 hour. On a lightly floured surface, roll half the dough to 1/16-inch thickness. Cut out 6 (4 1/2-inch) circles. (If you don't have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) non-stick muffin tin, pressing out any overlapping folds. Repeat with the remaining dough. Place the tin in the freezer for 5 minutes. Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins. Line dough cups with cupcake papers and fill with dried beans or pastry weights. Bake at 350°F/180°C for 10 minutes to set.
Make The Custard:
Instructions:
Make The Pastry: In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine. Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 (1-second) pulses.
Drizzle 5 tablespoons of the ice water over the mixture. Pulse several times to work the water into the flour. Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds. Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap. Refrigerate for at least 1 hour. On a lightly floured surface, roll half the dough to 1/16-inch thickness. Cut out 6 (4 1/2-inch) circles. (If you don't have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) non-stick muffin tin, pressing out any overlapping folds. Repeat with the remaining dough. Place the tin in the freezer for 5 minutes. Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins. Line dough cups with cupcake papers and fill with dried beans or pastry weights. Bake at 350°F/180°C for 10 minutes to set.
Make The Custard:
Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl. Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves. Check for sugar granules with a spoon; none should remain. In a small bowl, blend the yolks with a fork until smooth. Add the yolks to the cream mixture, stirring gently to combine. Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity. Bake at 350°F/180°C until the edges of the custard are puffed and middle is still wiggly, about 20 to 25 minutes. (The custard will continue to cook.) Cool completely in the tin. The pastéis are best when eaten the same day.
Enjoy!
No comments:
Post a Comment