MEAT AND FISH DISHES

Portuguese stew


"Ingredients:

     * Beef to cook;
     * Half chicken;
     * A pig's foot, ribs, spark;
     * Ham, chorizo, sausage, pepperoni;
     * Bacon salt, bacon;
     * Ear flaps fresh and smoked;
     * Portuguese cabbage (bunch) or heart;
     * Carrots, potatoes, turnips;
     * Salt and olive oil

Preparation:

In a large saucepan cook all meats in water.
Those who are salt must be soaked a few hours, only then can put to bake.
Pour the boiling water with a little olive oil and season to taste.
By order of cooking faster, will be taking the sausages, then the pork, and only at the end, after well cooked beef.
This water to cook the meat, the vegetables mentioned above target at the beginning.
When cooked, remove the pan from the heat, leaving the vegetables inside.
To serve, cut meat, arrange on a platter with their vegetables.
Accompanies cooked white beans, cooked vegetables in water, and baked rice or white.

"Kitchen Boiled" (PT)
 
 
ingredients

cabbage black
potatoes
bean
salt
Corn bread
olive oil
[Garlic]

preparation

It is a stew with garlic, olive oil and bay leaves, leaving brown. Pour then the bean sprouts and sliced ​​potatoes, all cooked in advance. Then pour the crumbled corn bread and engages it in a pan.
Serve with black olives and onion cut into quarters. "




By Kevin L (France)

Codfish rice (Portugal)

Ingredients

1 dl Olive oil
5 cloves garlic
2 Slices codfish

200 gr Spinach
200 gr Rice
salt
coriander

Preparation

In a pot, fry the garlic in the olive oil, add the spinach, the shreded cod and salt.

Add hot water, the rice and at last the coriander.

Cover and let it cook for 5-7 minutes.

Stuffed Fish Fillets (Lithuanian)

Ingredients

4-5 fillets
5 tbsp. oil
3/4 cup mushrooms (canned, fresh or dried)
1 large onion
1/2 cup dry white wine
1/2 tbsp. white pepper
1 tbsp. chopped parsley
Salt to taste
1/2 cup fish broth
3/4 cup bread crumbs (dry)

Preparation

To make fish broth: boil fish bones (head may also be used) with seasonings: onion, parsley, celery, pepper. Strain.

Saute mushrooms and onion in oil until soft, add salt, seasonings and about 1/2 cup of bread crumbs. Add 3-4 tbsps. fish broth, mix well. Place fillets on cutting board or wax paper, spread 1 tbsp. of mixture on each fillet, roll, tie and dredge in remaining bread crumbs. Oil pan, add fish and bake at 325 for 20-25 min. Before finishing cooking, add wine with remaining fish broth. Cook 10 more min, at 350. Cool slightly, carefully remove string and serve) while still warm.

Jägerschnitzel (Hunter-cutlet) (Germany)

Ingredients for 2 people:

2 veal or pork cutlet
2 onions
200 gr mushrooms
50 gr smoked bacon
1x beef broth

1x parsley
black pepper
2 tablespoons cream

  

Preparation - The bacon into small cubes, dice the onion and fry it in clarified butter with the bacon, until they change colour slightly brown. With pour vegetable stock, until the fried is almost covered with pepper. In a second pan, cut into thin slices of mushrooms in a little butter saute. Half of the fungi set aside to give the rest of the onion soup liquid.

Again, boil briefly, then mix with the magic wand and pass through a sieve. Add mushrooms made the previously set aside. Just keep warm even at low speed. Taste the sauce is too little to the fungus, you can gently with a few drops of truffle oil (you get Principal sponsors of the Italian deli). Add the 2 tablespoons cream, make sure that hunters sauce afterwards not cook!
Fry the steak on both sides.
Serve the steak on plate with the sauce over it and sprinkle with freshly chopped parsley.

You can eat chips or pasta with your Schnitzel.

 Enjoy your meal!

 For the malloreddus (Italy)

 

Ingredients

400 g flour

A pinch of saffron

Water

Salt

Preparation: Knead the flour and add a cup of water  ( with saffron  and salt).  Make  little cylinders ( length: 4 cm, width 1-2 cm ).  Pass the malloreddus on a grater for the final effect.  Let the malloreddus dry off in a place not very hot.

For  the boar sauce:

Ingredients:

450 g  minced boar meat

450 g tomato sauce

1 onion

Laurel

Grated “pecorino sardo”

Olive oil

Salt

Pepper

Preparation: Brown in abundant oil the minced onion in a pan, add the minced boar meat and season with salt and pepper. Let  them brown for some minutes and then add the tomato sauce and some leaves of laurel. Cook slowly  for 1-2 hours.  At the same time boil the malloreddus in the salty water,  drain them and season with the sauce and the “grated pecorino sardo”.

POLISH PORK CHOP (Polish name: kotlet schabowy) (Poland)

Ingredients:

• 4 medium-sized pork chops
  
• salt and pepper
  
• 25g plain flour
  
• 1 egg, beaten 
• 25g breadcrumbs
  
• Oil/butter for frying

Directions :
Beat out the pork chops until fairly thin. Season with salt and pepper. Set aside. On separate plates, pour flour, egg and breadcrumbs. Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. finally press the chops on to the breadcrumbs, ensuring even coating. Heat sufficient oil/butter in a large frying pan. When very hot, add the pork and cook over high heat for 5 minutes on each side. Lower heat and cook for another few minutes until golden. Serves 4.

Migas with Pork meat (Portugal)

Ingredients:

800 g Home made bread

500 g Pork ribs

250 g Pork loin

150 g Bacon

100 g Sweet Paprika

3 cloves garlic

3 Oranges

To taste: Salt

To taste: Pepper

Preparation

Cut the pork lojn into slices, the ribs into pieces and the bacon in chunks. Smash the garlic with the salt. Add the sweet paprika and stir. Spread the meat with this mushy paste and let stand.

Fry the bacon, then add the ribs. Season with the pepper.

Slice the bread and fry it in the same fat in which the meat was fried, add water and mix it to form the migas.

Present the migas with the fried meat and with bread crumbs. Addorn with the oranges sliced into quarters.

Note : Serve hot.