Tag Archives: Recipes

Portuguese Duck Rice Recipe

Duck Rice is one of the portuguese traditional dishes. Cooked in two stages, is very delicious when you taste and eat the chorizo ​​and roasted bacon on top, with a mixture of duck and rice of the layers.

Cook the Portuguese Duck Rice RecipeSome of the restaurants in Lisbon, cook this dish once a week. Delicious and tasty, can be topped with a red wine. We suggest any red wine with Touriga Nacional grape variety.

Boil duck in salted water with bacon and chorizo.  Add onion, cloves, carrot, peppercorns and parsley and let it simmer until duck is very tender.

Shred meat and reserve. Sieve broth and, when cold, remove fat from surface and reserve it. Boil broth until it thickens and check salt according your taste.

Sauté rice in duck fat, then add broth ( three times the rice ) and mint, removing it 2 minutes later.  Cook the rice for 15 minutes and turn the heat off, letting the rice rest.

In a roasting tray, pace a layer of half the rice, then put the duck and the other half of the rice.

Garnish with chorizo, bacon and carrot. Brown in the oven.

The mentioned ingredients are for four people. If you have major group to cook, you can use the recipe. Most of the ingredients you will find at your supermarket and it is easy to cook. Now, its time to prepare a nice portuguese and traditional meal.

Ingredients of Duck Rice

3 cloves;
1 bunch fresh mint, whole;
1 bunch fresh parsley, whole;
1 small carrot, sliced;
1 larg duck (4 lb);
1 chorizo or blood sausage, sliced;
1/2 lb fresh or smoked bacon, diced;
1,5 cup long-grain rice;
Salt according your taste plus peppercorns.

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Portuguese Almond Cake

Portuguese Almond Cake is a traditional portuguese dessert that you will love. It is an amazing blend of eggs and sugar.

Portuguese Almond Cake, Dessert, Portugal
The original recipe cames from Convent of Santa Clara (on the first portuguese capital, XII century, Guimarães). It is a conventual recipe.

To prepare the Portuguese Almond Cake follow the instructions. Preheat oven to 300º F. Grease and dusst a 10 inch springform cake tin.

Boil together the sugar and water until you reach the pearl stage (thick runs from spoon and a drop forms at the bottom). Turn heat off and add almonds and salt.

Let it cool and then blend in yolks and eggs reviously sieved.

Put the mix over the heat and keep stirring till it thickens. Transfer to cake tin. Bake for 35 minutes.

Serve the Portuguese Almond Cake at the room temperature spinkled with sugar on the top.

Ingredients of Portuguese Almond Cake

19 yolks
2,5 cups almonds, skinless and ground;
2 eggs;
2 Cups of Sugar;
4/5 cup water;
Sugar to spinkle the cake;
Butter to grease and flour to dust tin.

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Shrimp Bread Pudding

Shrimp Bread Pudding is an amazing portuguese recipe. Mixes the best of the bread with shrimps, an amazing seafood dish, special for lunch.

Shrimp Bread Pudding Recipe, Alentejo, Portugal - Cooking Lisbon

The original recipe was from a Arabic dish. This is a typical dish from the South of Portugal, Alentejo region.

Preheat a earthenware pot. Boil shrimp in very salted water during one minute and reserve the water.

Shell shrimp and reserve in a mix of ice with salt, chili pepper and lemon juice.  Crush shrimps heads and boil in some of the water.

Sauté garlic and onion until onion is tender. Add cilantro and some of the cooking water and bring to a boil.

Strain water from cooking the shrimps heads and pour while  still boiling over the bread. let it absorb the water and then add to sauted onions.

Add shrimps, mix and season to taste.  Transfer to earthenware pot. Open eggs over bread pudding and mix well.

The mentioned recipe of Shrimp Bread Pudding is for four persons.

Ingredients of Shrimp Bread Pudding Recipe

4 garlic cloves minced;
4 cups cooking water from the shrimps;
4 eggs;
1 lb big shrimp;
1 small onion, minced;
1 bunched fresh cilantro chopped salt;
1/2 lb stale bread, thinly sliced;
1/2 cup of portuguese olive oil;
Ice, chili pepper and lemon juice

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Fish Stew

Fish Stew can be prepared with fresh fish and ingredients which will relief your senses after tasting it. Follow the few steps of this portuguese recipe and enjoy.

Portuguese Fish Stew, Cooking Lisbon, Portugal

In a large saucepan, arrange in turns layers of onion, potato, tomato, green pepper and fish, and again a new layer of each of the ingredients, seasoning with salt in between.

Drizzle with portuguese olive oil and pour the white wine, then adding the bay leaf and the chili pepper (optional), half a bunch of cilantro or parsley.

Cover the saucepan and let it cook over a low heat for 30 min, Sprinkle with cilantro or parsley and serve.

Ingredients of Fish Stew

12 medium-sized potatoes in ½ inch slices
4 onions sliced
4 ripe tomatoes, peeled and deseed, diced
2 lb mix of different kinds of fish
2 green peppers sliced
1 cup white wine
1 bunch fresh parsley or cilantro, half of it chopped
1 bay leaf
Olive oil and salt to taste
1 dried chili pepper (optional)

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Codfish Croquettes

Codfish Croquettes are popular in Portugal has appetizer. Cod is processed to make cod liver oil which has high volume of vitamines A, D, E and Omega 3 fatty acids (EPA and DHA).

Codfish Croquettes, Recipe, Cooking LisbonLots of portuguese restaurants and coffee shops have Codfish croquettes.  You can eat alone has an appetizer or use it has a meal with other ingredients.

To eat during a meal, most of the restaurants make it with tomato rice, which will be delicious. To make this amazing croquettes, make the following steps.

Boil codfish and reserve water. Remove skin and bones, shredding as thingly as possible.
Boil potatoes in the same water, then peel and mash.

Mix potatoes, cod, onion and parsley in a bowl. After this procedure then season with salt, pepper and nutmed. Finally add eggs, one by one and blend thoroughly.

Make the codfish croquettes using two table spoons and deep fry untill golden.

During our cooking classes, depending of the menu, you will learn how to make it.

Ingredients of Codfish Croquettes

1 lb salt cod soaked
3 larg potatoes, unpeeled
1 medium sized onion, minced
3 eggs
3 tbsp fresh parsley, mnced salt, pepper and nutmeg
Frying oil

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