the Pence family cookbook

Recipes Tagged with “portuguese”

Fried Veal with Rice

main course rice portuguese veal


  • 450 grams (1 pound) veal cut into cubes
  • 1 medium onion
  • 100 ml (1/2 cup) olive oil
  • Nutmeg (to taste)
  • Pepper (to taste)
  • Coriander (to taste)
  • 1 teaspoon paprika
  • 100 ml (1/2 cup) white wine
  • 3 cloves of garlic
  • 1 tablespoon Worcestershire sauce
  • 200 grams (1 cup) rice
  • 3 bay leaves
  • Salt (to taste)


Season the meat with salt, nutmeg, pepper, paprika, two chopped garlic cloves, white wine, Worcestershire sauce and bay leaf. Let marinate for 1 hour.

Meanwhile, place 50 ml (1/4 cup) olive oil and one chopped garlic clove in a saucepan and saute over low heat for 2 to 3 minutes, stirring occasionally. Add the rice and season with a little salt. Stir and fry the rice for 1 minute. Pour the water (twice the rice volume) and boil over medium high heat. When starts boiling, reduce to low heat and cook for about 10 minutes. Turn off the heat and set aside.

In a frying pan, place the remaining olive oil, a chopped onion and saute over low heat until the onion start to turn golden brown. Add the meat together with the marinade and fry over medium-low heat for 15 to 20 minutes, stirring occasionally.

Add the rice to the frying pan, mix everything nicely and turn off the heat. Sprinkle with chopped coriander and serve.

Food From Portugal

Caldo Verde

main course portuguese soup


  • 1/4 cup extra-virgin olive oil
  • 12 ounces Spanish chorizo, cut into 1/2-inch pieces
  • 1 onion, chopped fine
  • 4 garlic cloves, minced
  • Salt and pepper
  • 1/4 teaspoon red pepper flakes
  • 2 pounds potatoes, peeled and cut into 3/4-inch pieces
  • 4 cups chicken broth
  • 4 cups water
  • 1 pound collard greens, stemmed and cut into 1-inch pieces
  • 2 teaspoons white wine vinegar


Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer chorizo to bowl and set aside. Reduce heat to medium and add onion, garlic, 1 1/4 teaspoons salt, and pepper flakes and season with pepper to taste. Cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Add potatoes, broth, and water; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.

Transfer 3/4 cup solids and 3/4 cup broth to blender jar. Add collard greens to pot and simmer for 10 minutes. Stir in chorizo and continue to simmer until greens are tender, 8 to 10 minutes longer.

Add remaining 3 tablespoons oil to soup in blender and process until very smooth and homogeneous, about 1 minute. Remove pot from heat and stir pureed soup mixture and vinegar into soup. Season with salt and pepper to taste, and serve. (Soup can be refrigerated for up to 2 days.)


Pão de Milho (Portuguese Corn Bread)

bread portuguese untested


  • 1 1/4 cups fine white cornmeal
  • 2 teaspoons salt
  • 1 1/4 cups boiling water
  • 1 teaspoon granulated sugar
  • 1 cup lukewarm water, divided
  • 1 tablespoon active dry yeast (or 1 15 mL pkg)
  • 3 cups all-purpose flour
  • 1/2 cup white cornflour (approx. measure) or 1/2 cup yellow cornflour (approx. measure)


  1. Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.

  2. In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.

  3. Let this cool until mixture is lukewarm (should take about 10 minutes).

  4. Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.

  5. Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.

  6. A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.

  7. Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.

  8. If you need to — and only if you need to — add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.

  9. When smooth and elastic, gather the dough into a ball.

  10. Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.

  11. Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven — not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.

  12. Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.

  13. Roll the loaf (loaves) in corn flour until well covered, then, if you’ve made the two small loaves, place on baking sheet, or if you’ve prepared just the one large loaf, place on pie plate.

  14. Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.

  15. Sprinkle with additional corn flour just before baking.

  16. Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.

  17. Transfer to wire racks and wait impatiently for them to cool.

Easy Portuguese Recipes

Fried Corn Bread (Milho Frito)

bread portuguese


  • 2 1/2 c water
  • 1 tbl lard (hog lard, not vegetable shortening)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2/3 c yellow cornmeal
  • 3 tbl bacon drippings or lard for frying the bread


Bring the water, lard, salt, and pepper to a boil in a large heavy saucepan set over moderate heat. Whisking the mixture briskly, add the cornmeal in a slow but steady stream, then cook 2 to 3 min until as thick as porridge. Slide a Flame-Tamer under the saucepan, turn the heat to its lowest point, and let the mixture cook slowly, uncovered, 25 to 30 min, stirring often until it is very thick and no raw corn taste remains. Pour into a well greased 8 x 8 x 2 in baking dish and cool to room temperature. Cover and chill several hours until firm enough to cut.

Cut into 12 domino-shaped pieces and drain well on paper towels. Heat the bacon drippings in a medium-size heavy skillet over high heat 1 to 2 min until ripples appear on the skillet bottom. Brown the cornbread in 2 to 3 batches, allowing 3 to 4 min for the first side to brown, and 2 to 3 min for the flip side. Turn the bread over only once as it fries. Drain on paper towels and serve.

Pork with Wine and Garlic

main course pork portuguese


  • 3 lb boned pork loin, trimmed of excess fat and sliced 1/2 in thick
  • 1 bottle (750 mL) dry white wine
  • 1 c cider vinegar
  • 4 large bay leaves
  • 1/2 tsp crumbled leaf marjoram
  • 6 whole cloves
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 large garlic cloves peeled and crushed
  • fried corn bread
  • 4 tbl olive oil
  • 4 tbl unsalted butter
  • 1 med navel orange sliced thin, rind and all
  • 4 or 5 sprigs watercress


Layer the pork in a large ceramic bowl, add the wine, vinegar, bay leaves, marjoram, cloves, salt, pepper, and garlic. Cover and marinate in the refrigerator 2 to 3 days, turning the pork often in the marinade.

When ready to cook the pork, transfer it to a large heavy skillet (not an iron skillet), add the marinade, cover and simmer over low heat 1/2 hour. Drain the pork on paper towels. Quickly moisten the bread slices by touching each side to the surface of the hot marinade, spread on paper towels and let dry. Raise the heat under the marinade so that it bubbles gently, and boil uncovered to reduce while you proceed.

In a second large heavy skillet, brown each pork slice lightly on both sides in 2 tbl each olive oil and butter over moderately high heat. Remove to a heated plate and keep warm.

Quickly brown the bread on both sides in the skillet drippings, adding more oil and butter as needed. Drain on paper towels.

To serve, arrange the bread slices on a platter, top with pork, then spoon some of the reduced marinade on top. Garnish with orange slices and watercress. Pass the remaining marinade separately.