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Barbiel
Main Dishes
Portuguese Fish Stew
(Caldeirada de Peixe)
1/2 pounds fish, whatever available or shellfish
2 pinch salt
4 tablespoons Olive oil
2 onions, chopped
8 tomatoes, peeled and chopped
1 green pepper, seeded and chopped
4 large cloves garlic, crushed
1 pinch nutmeg
1/2 teaspoon ground allspice
3 teaspoon Piri-piri sauce (see recipe below)
1 small glass dry white wine
1 handful coriander leaves, chopped
4 slices of bread with the crusts cut off
Clean the fish and cut into fairly small pieces, removing as many bones
as
possible.
Sprinkle the salt over the fish and leave while you make the following sauce.
Heat 2-3 tablespoons of the oil in a saucepan and stir in the onions,
tomatoes
and pepper.
Cook gently until they start to soften, then put in the garlic, nutmeg, allspice
and
Piri-Piri sauce (recipe below).
Add the wine and a little water.
Cook for about 5 minutes, stirring frequently, then remove from the heat.
Lightly oil the bottom of a shallow, ovenproff dish (preferably earthenware).
Put in a layer of fish followed by a layer of sauce and sprinkle with coriander.
Continue with these layers until the ingredients are used up.
Cover the top of with the bread and sprikle well with the remaining oil or dot
with a little butter.
Cook in a pre-heated oven at 350°F for about 30 minutes or until the fish
is
tender.
Serve with boiled or sliced and fried potatoes, bread and a salad to make a
substantial main meal.
Yield: 4 servings.
Note: If you cannot obtain coriander leaves, you can use fresh parsley.
Piri-Piri Sauce
1 1/4 cup Olive oil
8 chilli peppers with tops removed
1 bay leaf
1 small piece lemon rind
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.
Yield: 4 servings.
Note: 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.
Brazilian Turkey with Ham
(Peru à Brasileira)
1 (12 pound) turkey
4 1/2 teaspoons salt
2 teaspoons pepper
3 garlic cloves, minced
1 1/2 cups white vinegar
1 cup olive oil
4 medium tomatoes, seeded and chopped
4 medium green peppers, seeded and chopped
1/2 cup minced fresh parsley
2 pounds thinly sliced smoked ham
Remove giblets from turkey and discard.
Place a turkey-size oven roasting bag inside a second roasting bag.
Add turkey and place in a roasting pan.
Combine the salt, pepper and garlic and rub over turkey.
In a bowl, combine the vinegar, oil, tomatoes, peppers and parsley.
Pour over turkey and into cavity.
Squeeze out as much air as possible from bag, seal and turn to coat.
Refrigerate for 12-24 hours, turning several times.
Drain and discard marinade.
Skewer turkey openings and tie drumsticks together.
Prepare grill for indirect heat, using a drip pan.
Coat grill rack with nonstick cooking spray before starting the grill.
Grill turkey, covered, over indirect medium heat for 2 to 2-1/2 hours
(meat
thermometer reads 180°F).
Tent turkey with foil after about 1 hour.
Let stand for 20 minutes before slicing.
Meanwhile, warm the ham.
Layer turkey and ham slices on a serving platter.
Makes 12 servings.
Italian Lamb in Cream of Asparagus
(Agnello in Crema di Asparagi)
a spring lamb, boned and chopped (keep the bones)
a bottle of dry white wine, ideally Prosecco
a glass of Marsala (a fortified Sicilian wine, use Sherry if need be)
1/4 cup unsalted butter
1/4 cup Olive oil
the white part of a leek, minced
3 cloves garlic, minced
2 pounds asparagus, cleaned and white ends of stems trimmed and discarded
a carrot, minced
2 egg yolks, beaten
1 cup cream
salt and freshly ground pepper to taste
Combine the Prosecco and Marsala in a bowl and marinate the lamb for a couple
of
hours, turning the pieces occasionally.
Heat the oil and butter in a pot and sauté the garlic and leek until the leek
has
wilted and begun to color.
Add the lamb, turning the pieces about, and as soon as they have browned.
Add a cup of the marinade and simmer over a low flame, covered.
Add some liquid should the meat look to be drying out.
In the meantime, heat the remaining marinade in a pot with a little water and
the bones from the lamb.
Let cook for 45 minutes to an hour.
Skim and strain the broth, mix the carrot into it.
Add the asparagus and boil them for 5 minutes from the time the broth
comes
back to a boil.
Blend the mixture, whisk the yolks and the cream into and mix well.
Pour the resulting souce over the meat and serve at once.
Makes 6 servings.
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