Another MaMafalda Pinto Leite’s Cozinha Para Quem Não Tem Tempo [Cooking for those who have no time]. It is quick, easy and a spectacular combination of flavors. I was a bit too slow, but the author probably only set up the alarm clock once she got all the ingredients prepared. Still, it is worthwhile doing it.

Fish wrapped in ham with crushed peas and warm tomatoes

Ingredients 

• 4 rosemary springs
• 4 white fish firm fillets (I used fresh cod)
• 4 prosciutto or jamón slices
• 2 tablespoons olive oil
• 1 leek cut in slices (only the white parts)
• 2 tomatoes finely chopped
• 2 cups of frozen peas
• 1/2 of vegetable or chicken stock
• 2 tablespoons chopped minth
• Salt and pepper to taste

Method

Put the rosemary springs on top of each fish fillet. Pepper it. Wrap each fillet with one ham slice.

Heat half the olive oil in a frying pan in medium-high heat. When it is hot, put the fish in, and cook for 4 minutes or until it is done. Transfer to a plate and cover with foil to keep warm. Fold the tomato into the same frying pan and cook for about 1 minute or until it is warm.

In the meanwhile, heat the other half of the olive oil in a medium size sauce pan. When it is pipping hot, fold in the sliced leeks and sauté until they are soft. Poor in the stock and let it boil. Then, add the peas and bring to boil for about 6min. When ready, add the mint, salt and pepper to taste. Crush the peas.

Serve the fish together with the tomato and the crushed peas.

Still bitterly cold in Zurich. The type of weather that calls for a hearty soup to keep you warm… Randomly found this recipe in Mafalda Pinto Leite’s Cozinha Para Quem Não Tem Tempo [Cooking for those who have no time]. The combination of flavors looked exactly what I was looking for and I even fancied chestnuts, for whatever obscure metabolical reasons. You cannot wrong with this recipe, but this gets hardly done in the 30min she claims it take.  The original recipe called for 150mL of cream to be added at the end. I found it a bit excessive and replaced the cream an equivalent quantity of chicken stock.

It was really good and soul warming. And, it is really worthwhile to make the rosemary… it just gives the soup a little punch, making it more interesting.

Chestnut soup with rosemary pesto

Ingredients for the soup

• 800g of peeled chestnuts (I used frozen ones)
• 1/2 cup of olive oil – about 120 mL
• 2 yellow onions chopped
• 3 celery sticks sliced
• 125g bacon slices, shredded
• 2 garlic cloves, crushed
• 1 red skin potato
• 1,5L chicken stock

Ingredients for the rosemary pesto

• 1 table spoon of finely chopped rosemary
• 1 garlic clove
• 20g pinenuts
• salt
• 40g of grated Parmesan cheese
• 100 mL olive oil.

Method

Heat the olive oil in a big saucepan until it shimmers. Add the onion, celery, bacon and garlic. Cook for 10min or until the onion get soft and the mix start to color.

Add the chestnuts, the potato and the garlic. Add in salt and pepper to taste.

Bring it to boil, cover, and then let it simmer for about 25min, or until all ingredients are  soft.

In the meanwhile, start the pesto. Put the rosemary, garlic and pinenuts in a mixer. Blend and after, add the cheese and the salt. Add slowly the olive oil, mixing at the same time so you get a creamy mixture.

Finally, blend in the soup (if you want to add cream, this is your chance to do it).

Serve the chestnut cream sprinkled with the pesto.

Comfort food for a bitterly cold day…  For the this dish, I pulled recipes from 2 different books. The meatballs are a modified version of Carlos Horrillo and Patrick Morcas‘ take. The tomato sauce is the famous tomatada by David Leite  I use ever so often.

Spaghetti and meatballs in a tomato sauce with basil

Ingredients for the meatballs

• 2 yellow onions, chopped
• 500g ground beef and pork
• 2 eggs, beaten
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried persil
• 1 teaspoon dried parsley
• Salt and pepper freshly ground
• Olive oil to taste
• Flour as needed

Ingredients for the tomato sauce

• 3 tablespoons of olive oil
• 2 medium yellow onions cut in half lengthwise and sliced into thin half moons
• 2 springs fresh flat leaf parsley
• 1 bay leaf
• 2 garlic gloves minced
• 1 kg very ripped tomatoes, seeded and chopped* (or a couple of canned tomato, preferably san marzano, chopped, juices reserved).
• 2 to 3 tablespoons of double concentrated tomato paste, to taste
• 1 small fresh medium red hot chilli pepper, such as Serrano, stemmed, seeded and chopped (it optional. Sometimes, I just add a few drops of piri piri sauce).
• Freshly grounded salt and black pepper to taste.
• Fresh basil

Method

Heat the stove the 190 oC (=375 oF).

Place a large heavy base, non stick frying pan on a low heat with 2 dashes of olive oil. Add the sliced onions, a pinch of salt and pepper then sauté gently until soft and tender. When it is done add the minced garlic and let it fry for a 1 minute more.  Set aside to cool.

In a bowl combine the meat with the herbs, the eggs and the caramelised onion. Once the mix has aggregated, roll the  meatballs with your hands. Roll them in flour so all the surface is coated.

Place a large heavy base, non stick frying pan on a low heat with 2 dashes of olive oil. Gently brown the meatballs, about 5min, adding more olive oil if needed. Reserve the frying pan.

Place the meatballs in a baking tray coated with olive oil and put it in the stove for about 30min or until they feel solid.

In the meanwhile, start the tomato sauce. Use the frying where you browned the meatball. Add more oil if necessary, and heat the oil until it shimmers. Add the onions, parsley and bay leaf and cook until nicely golden, about 15min. Add the garlic and cook for 1 min more.

Turn the heat to medium low, stir in the tomatoes and their juices, the tomato paste and chilli pepper, if using. Bring to a simmer, cook, lid ajar, stirring occasionally, until the tomatoes break down, about 30min.

Once the tomato sauce is done and the meatballs are out of the stove, you will need to combine both. Just drop gently the meatball in the frying pan, making sure the surfaces are coated. Let it simmer gently for about 20min.

In the meanwhile, boil spaghetti.  Fill a large pot with water and bring it to a boil. If cooking dry spaghetti, use a mimimum of 500ml of water for each 100g. of dry spaghetti. Once the water is boiling, you will need to add the spaghetti. Reduce the heat so that the water is on a slow boil. Let it cook as said in the package. When ready, drain and add some olive oil to avoid sticking.

On a plate, put the spaghetti and on top the meatballs and the tomato sauce. Add a basil leaf for decoration and extra flavor.

I had done dishes by Mafalda Pinto Leite before (here and here), and I knew she has good hand with combining different tastes and textures. Last time I was in Lisbon, I bought her book Cozinha Para Quem Não Tem Tempo [Cooking for those who have no time], to give it a try. Now that I have a regular office job again, it seemed like a good idea to have a bunch of recipes that are easy, quick and good all together. This was my first dish out of that book, and I have to say it seems I only got the last one right…. It is indeed an excellent combination of flavors and it  warms your soul. However, it actually took way longer than she claimed and the recipe was a bit confusing. Nothing a good cook cannot fix, but nevertheless, a bit lame…  Still worthwhile redoing and eating for as long as the Winter is here. Mind you, I ate it all and scrapped the Pyrex.

Roasted chicken with sweet potato

Ingredients

•  4 pieces of chicken (either breast or thighs)
• 2 garlic cloves
• 1 cup of chopped coriander
• 3 baby leeks, finely sliced (or 2 regular leeks, only white parts)
• 1 teaspoon of lemon zest
• 2 teaspoons of grated ginger
• 2 tablespoons of soy sauce
• 2 teaspoons of runny honey
• 1/3 water cup
• 200g sweet potato, peeled and sliced
• Olive oil to brush

Method

Pre-heat the oven griller to medium-high

Put the garlic, coriander, baby leeks, lemon zest, ginger, soy sauce, honey and water in a tall jug or beaker. Blend in with a mixer for about 2 minutes, until is chopped but still with pieces. Poor this sauce on top of the chicken and spread well. Reserve.

Brush the sweet potato with olive oil.

Put the chicken and the sweet potatoes on an oven proof dish and grill until it is golden and cooked.

You can serve this dish with a green salad.

Sausage spread and olive bread , a marriage made in heaven. It was really good: sharp flavours, a bit of spice… I even had a few of them and I solemnly hate mayonnaise. Original recipe was found David Leite’s  The New Portuguese Table.

Sausage spread (mousse de chouriço)

Ingredients 

• 1 25cm-piece of  chouriço, linguiça or dry cured Spanish ham chorizo
• 2/3 cup (=150g) store-bought mayonnaise (or to taste)
• 5 tablespoons (=70g) unsalted butter cut in 3cm pieces at room temperature
• 3 or 4 fresh mint
• Ruby port to taste
• Cayenne pepper
• Kosher salt
• Minced fresh flat parsley leaves, for garnish

Method

Cut the chouriço into 1 cm chunks.Drop them into a food processor and pulse until the pieces are finely chopped. Pop in the mayonnaise and butter, add the mint and buzz until the mixture is as smooth as possible.

Take a taste. If the chouriço is lean, the mixture might be a bit dry. If so, add a tablespoon or two more mayonnaise. Add any combination of drops of port wine, cayenne pepper and pinches of salt to suit your taste. If necessary, refrigerate the spread until is firm (about 15 minutes should do). It will keep up to 1 week in the fridge. Serve garnished with the parsley.

Another Spanish classic… Very much like the tortilla de patatas [potato omelette], there are many versions and interpretations. And, as you might guess from previous posts, the best empanada is going to be the one cooked by  the proverbial Mother-in-Law… Actually, at some point, I had scribbled down a recipe that had been in someone’s family for generations. But hélas!, I lost it during one of my many moves. I ended up to use the one Carlos Horrillo and Patrick Morcas have on their Tapas: Simple Flavours, Striking Combinations book.

All in all, it is not exactly easy to get this dish right. The filling is relatively straightforward, but the pastry requires a certain level of skill and commitment. Although this might sound like scratching a chalkboard with nails to some, I ended up using pre made pastry, to avoid any culinary catastrophes…  In any case, it is an awesome combination of flavors and textures, which reminds me of home and many bohemian nights out.

Savory tuna parcels (empanadillas de atún)

For the filling

• Olive oil
• 2 medium onions finely sliced
• 1 large red pepper, finely chopped
• Salt and black pepper to taste
• 225g tomatoes coarsely chopped
• 350g of good quality tuna (in olive oil), drained
• 8-10 good quality black lives, stones removed
• Small pinch of saffron strands. soaked in 2 tablespoon hot water

For the pastry

• pack of ready rolled puff pastry
• 1 beaten egg

Method

Place a large heavy base, non stock frying pan (or wok) on a low heat with 8 dashes of olive oil. Add the sliced onions and pepper, a pinch of salt and pepper then sauté gently until soft and tender.

Add the chopped tomatoes and give everything a good stir, then simmer gently until all the ingredients have reduced to a thick sauce.

Add the tuna, olives, saffron and another pinch of salt and pepper, Summer everything together, stirring regularly until you have a tick, rich sauce. Set aside to cool, and then refrigerate for 2 hours.

Preheat your oven to 200oC/400oC/gas mark 6

Lightly flour your work surface and place the rolled puff pastry on top. Using a sharp knife, cut the pastry into 12cm squares and arrange them on several greased baking sheets. You will need 8-12, depending on how many people you are going to serve. Gauge it so you have enough pastry to wrap the filling. If the pastry is too thin the parcel will burst and all the ingredients will spill out. Some spillage is fine. If the pastry is too thick, it will not allow the flavours of the filling to come through.

Put a dollop of the tuna mixture, a ball shape roughly 5-6cm, in the middle of the square, and then dab the edges of the suare with eaten egg, Bring up the corners of the pastry to the centre and press them together to form a peak at the top. Glaze the tops with beaten egg, and then in the oven for 20min, or until golden brown. Serve hot, warm or cold.

Alternatively, you can put the pastry in the a rectangular or square baking tray, allowing the wall to be coated about 5cm. Put the tuna mixture on it, and put another sheet of pastry on top. Close the edges, sealling with beaten egg. Glaze the top with beaten egg.

A Food&Travel dish I found on tram 11, back by popular demand.  And, again, many happy testers….

As I was in a bit of a hurry, I used  pre-made pastry.

Pear and almond tart

Ingredients

For the pastry

• 200g plain flour
• 2 table spoons caster sugar
• 100g cold unsalted butter cut into pieces
• a pinch of salt

For the almond cream

• 100g unsalted butter
• 100g sugar
• 2 eggs
• 100g ground almonds
• 2 table spoons flour
• 3-4 ripe pears

Method

To make the pastry, put the flour, sugar, butter and salt in a food processor, and, using the pulse button, process until the butter is broken down (about 5-10 pulses). Add 3 tablespoons of cold water, and pulse just until the dough forms coarse crumbs; add one more tablespoon of water if necessary, but do not do more than 10 pulses. Transfer the pastry to a sheet of backing parchment, form into a ball and flatten to a disk. Wrap in the paper and let stand for 30-60 minutes.

Roll out the pastry to the diameter of the baking tin (a tarte tatin or other round flame proof baking dish). Turn the tin upside down and on the rolled out pastry and press down and trace around the edge with a sharp knife.

Alternatively, just use pre made pastry. It might not be so good, but it does the trick.

Preheat the oven the 200oC. Prick the pastry all over, line with baking parchment, and fill with baking weights. Bake for 15min, then remove the paper and weights (I used beans), and bake for 10-15min more, until just golden. Let the tart shell cool slightly before filling.

To make the almond cream, put the butter and sugar in a bowl and mix with the electric mixer, until fluffy and lemon coloured (it takes some time and patience. I start with melted butter). Beat in the eggs one at a time. Using a spatula, fold in the almonds and flour until well mixed.

Preheat the oven to 190oC. Spread the almond cream evenly in the tart shell. Peel and core the pears, and slice into 8-12 pieces, depending on the size of the fruit. Arrange the pear slices on top of the almond cream. Bake for about 20-30min, until puff and golden. Serve warm.

At some point over Christmas, I just felt the need to have something sweet but at the same time fresh and light.  Meaning, a dessert that didn’t involve deep fried dough or extra sugary milk and eggs concoctions, all covered with even more sugar and a generous amount of  cinnamon. While it was not sugar or cinnamon free, these fragrant orange slice were very nice break from all those Christmas excesses. And, for extra bonus, they provided the recommended daily dose of Vitamin C. Overall, it is super easy dish to do, and is ideal to finish a decadent rich meal. Original recipe was found in Gordon Ramsay’s Fast Food.

Fragrant orange slices

Ingredients

• 4 large oranges
• 1 1/2 tablespoon runny honey
• 1 tablespoon orange blossom water
• pinch of ground cinnamon
• 50g toasted walmuts for pistachios, roughly chopped.

Method

Slice off the top and bottom of each orange and place upright on a chopping board. Following the curve of the fruit, cut off the skin, making sure that you remove the withe pith as well. Turn the peeled orange on one side and cut into slices, removing any pips as you do so.

Arrange the orange slices overlapping on individual plates. Mix the honey with the orange blossom water until evenly blended, then drizzle over the orange slices. Mix the cinnamon and chopped walnuts together and scatter over the oranges to serve.

…and this is the polenta I did to go with with the pork loin with roasted peppers and garlic & parsley olive oil. Also a Ferran Adrià’s The Family Meal dish, it is über-delicious and creamy. Probably the best polenta I ever had. For sure, I will do it again. M. even suggest it might go well with Portuguese style codfish.

Polenta and parmesan gratin

Ingredients (for 6)

• 900ml water
• 150g polenta (quick cook variety, which will take about 5-10min to get ready)
• 300ml whipping cream
• 2 teaspoon butter
• 120g Parmesan cheese finely grated
• 4 tablespoon Parmesan for the gratin

Method

Pre-heat the grill to high (top shelf of stove, about 180oC)

Poor the water into a saucepan and bring to boil. Sprinkle in the polenta a little at the time, whisking continuously.

When all the polenta has been added, cook for 2 minutes over a medium heat, whisking continuously.

Pour in the cream and cook for another 2 minutes.

Gradually add the first quantity of Parmesan cheese and add the butter.

Keep whisking until the polenta has thickened. Season with salt.

Poor the polenta into a large backing tray or heatproof dish. The polenta should be about 1 cm deep.

Leave the polenta to stand 5 minutes and then sprinkle with the second quantity of grated Parmesan.

Put in the stove and grill until the cheese is golden and bubbling.

Serve immediately.

Of course I had to get Ferran Adrià‘s The Family Meal. How could I not, specially if Ferran Adrià promises dishes any cook can do, at an affordable price of  €5  per person?  And, this is the first dish I did. While I am very proud I could pull an Adrià dish all by myself, I also have to say it was not horribly complicated. It could even be a weekday meal…. The dish itself s great – the sweetness of the red pepper combines to perfection with the pork. The parsley and garlic olive oil is fresh and has a delicate flavour. All in all,  a delicious no-too-much-fuss.

Pork loin with roasted peppers and garlic & parsley olive oil 

Ingredients (for 6)

• 2 large red peppers
• 100mL olive oil, plus extra for frying
• 6 garlic cloves (peeled)
• 3 springs fresh parsley
• 18 thin cut pork loin steaks

Method

Preheat the oven to 200°C/400°F/Gas mark 6. Rinse the peppers, and then place in a roasting tin while still slightly wet.

Drizzle with a little olive oil and roast for 45min

Fill a small saucepan with water then add the garlic. Bring the pan to boil.

Lift the garlic out of the water and into a bowl of iced water to quickly cool. Repeat this twice, starting with cold water  in the saucepan each time

After 45min, the peppers will be blackened and soft. Leave until cool enough to handle. Keep any juices that have collected in the pan.

Peel the skin from the peppers and remove the seeds. Do this over a bowl to catch any juices.

Cut the pepper flesh into thin strips. Put the peppers and the reserved juices into a pan and simmer over a low heat for 5min.

Pick the leaves from the parsley leaves from its stems.

Put the drained, blached garlic, parsley leaves and remaining oil into a tall jug or beaker. Process with a hand held blender until finely chopped.

Place a large frying pan over a high heat and add a little olive oil. Fry the pork for 1 1/2 min until golden on both sides and juicy in the middle.

Season the pork with salt and pepper, and serve with the peppers. Finish with a tablespoon of garlic and parsley oil.