30 December 2008
21 December 2008
First, you must prepare the wild rabbit for cooking with a marinade. The portuguese marinade for this dish, and other meat dishes, is called "vinha d'alhos" ("vinha" for wine and "alhos" for garlic", but it contains a few more ingredients). Then, after leaving the meat to marinate overnight, you can cook it.1. Ingredients:
2. Preparing the "vinha d'alhos": In a large and deep recipient, put the bay leaves and 150 ml of red cooking wine. Sprinkle some garlic, salt and pepper. Put the rabit on top of it and repeat the process. Cover the recipient with some kitchen foil and leave it to rest in the fridge overnight.
In another pan, melt about 50/100 g of margarine/spread and fry the rabbit. Turn the meat every 3 minutes with a tweezer to prevent burning it. This process is to give the rabbit a bit of a roasted flavour. It should take no more than 10 minutes.
Once you're finished, put the other pan back on the stove and add the rabbit.
20 December 2008
19 December 2008
This soup doesn't have a name really. It's my mother-in-law's recipe. One could say it's a mixture of ingredients and their flavours with the soul of Alentejo. And it craves for a willing stomach.
Bottom line: extremely easy to cook, a full meal and definitely tasty!
18 December 2008
10 December 2008
05 December 2008
01 December 2008
2. Preparing & Cooking: Boil the macaroni according to packet's boiling instructions (I used a brand from Sainsbury's which takes 12 minutes because it's 100% durum wheat) with a pinch of salt. In a pan, stir fry the medium sliced onion and orange peppers in olive oil (enough to cover the entire pan), and the seafood (already unfrozen and drained). When the macaroni is cooked, add the baby spinach leaves for a quick cook, and drain. When the seafood is fairly tender (do not overcook), add the macaroni with the slightly cooked spinach leaves. Finish with some cream (about a tea cup of it), add a little bit more of salt, and serve.