  |
|
|
|
I mentioned in my last article that I would include recipes for you on Boiled Dinners. Well here they are; one from each side of the ocean.
Various meats (beef, pork, veal, lamb, or chicken cut into fairly large portions. Example: a whole slice of beef shank or pork hocks, or a small roast cut into four pieces, or a chicken cut up. I am including chicken because in some parts of Portugal chicken is included.) Various sausages ( your favorite kind, although I suggest the type that will not fall apart after a couple of hours of cooking. I use Chorico, a very flavorfull red sausage that is very sturdy. It can be purchased even in some supermarkets and is available mild or hot. You can also use Polish sausage, chicken sausage, german sausage, linguica, or blood pudding. Mix and match as you like. Winter vegetables such as rutabaga, onions, carrots, turnips, cabbage (white or red), and of course potatoes. Greens can also be used, but added at the end as they do not require a long cooking time. You can use kale, rapini, mustard greens or turnip greens. You only need salt and a little seasoning, as this is a mild tasting dish and the meats and vegetables are what makes the dish so flavoful and the aroma so inviting. Begin cooking the meats in a large pot of boiling water. Do not add seasoning as yet. Add the chicken, if you are using it, only in the last hour as chicken falls apart easily when it is over cooked. After the second hour you can add the seasoning, vegetables added whole or cut into large chunks. The potatoes and greens should be added at the end of the second hour. When the potatoes are cooked, the meal is ready. Check that there is always plenty of water in the pot. You can also check for seasoning at this time. The broth makes a delicious light soup you can serve to begin with. Serve the meats, sausages and vegetables on a platter with fresh country bread. No other seasoning is required. Brazilian Boiled Dinner The Day Before make a marinade of 2 garlic cloves pounded, 1 teaspoon of coriander seed also pounded, 3/4 cup of chopped parsley, 3 thinly sliced onions, 1 cup of vinegar, 2 teaspoons salt, 3 bay leaves. Divide the marinade in half. In one half marinade l cut up stewed chicken. In the other half marinade 2pounds of rump roast and 2 pounds of lean chuck. Go To Page: 1 2 |
|
|
|
