TAKE YOUR SEAT AND TASTE PORTUGAL

Step 01

COOK THE RICE IN HALF A LITRE OF TEMPERED WATER WITH A Pinch OF SALT, THE LEMON PEEL AND THE CINNAMON STICK, ON MEDIUM HEAT FOR ABOUT 10 MINUTES.

Step 02

IN ANOTHER POT BOIL THE MILK. ADD THE BUTTER AND ADD SLOWLY TO THE RICE. KEEP MIXING WELL.

Step 03

IN A SEPARATE BOWL BEAT THE YOLKS AND ADD TO THEM A LITTLE OF THE RICE BROTH, MIX WELL. JOIN THE YOKS TO THE RICE AND LET IT THICKEN.

Step 04

REMOVE THE CINNAMON STICK AND THE LEMON PEEL. SERVE EITHER IN INDIVIDUAL BOWLS OR IN A COMMON SERVING PLATE.

Step 05

DECORATE WITH CINNAMON TO TASTE.

Step 01

CUT THE LAMB INTO SMALL PIECES AND WASH IT.

Step 02

AFTER WASHING AND DRAINNING IT, SEASON WITH A MIXTURE MADE WITH WHITE WINE, CRUSHED GARLIC, GROUND BLACK PEPPER, BAY LEAF, SALT AND OLIVE OIL.

Step 03

COVER THE BOTTOM OF A ROASTING PAN WITH ONION SLICES, PLACE THE PIECES OF LAMB ON TOP AND DRESS WITH THE MARINADE.

Step 04

COVER THE ROASTING ROAST WITH ALUMINUM FOIL AND PLACE IT IN A MEDIUM OVEN (180º C) TO ROAST FOR AROUND TWO HOURS.

Step 05

HALF AN HOUR BEFORE SERVING, REMOVE THE ALUMINUM FOIL AND LEAVE IT TO BROWN, INCREASING THE HEAT OF THE OVEN TO 200º C.

Step 06

THE DISH GOES WELL WITH ROASTED POTATOES.

Step 01

PLACE THE ONION, THE GARLIC AND THE BAY LEAF, IN A LARGE POT WITH THE OLIVE OIL. LET IT COOK UNTIL THE ONION IS TRANSPARENT.

Step 02

ADD THE COD FISH AND LED IT GAIN A BIT OF COLOUR.

Step 03

ADD THE FRIED POTATOES (PREFERABLY HOME MADE) AND THEN ADD THE EGGS, LIGHTLY BEATEN.

Step 04

CAREFULLY MIX, IN VERY LOW HEAT AND, AS SOON AS YOU GET A CREAMY TEXTURE, TAKE THE MIXTURE OF THE HEAT.

Step 05

RECTIFY SEASONINGS AND DECORATE WITH PARSLEY AND THE BLACK OLIVES.

Step 06

THE TRICK IN THIS DISH IS TO NOT LET THE EGGS OVERCOOK, LEAVING A CREAMY COD FISH IN THE END.

Step 01

COOK THE OCTOPUS, PROPERLY PREPARED, IN A POT WITH WATER, A LITTLE SALT, THE PARSLEY STEMS AND THE WHOLE ONION.

Step 02

LET IT COOK UNTIL IT IS SOFT. NOTE: THIS STEP MAY TAKE MORE THAN ONE HOUR DEPENDING ON THE OCTOPUS.

Step 03

REMOVE THE OCTOPUS, DRAIN IT, CUT IT INTO PIECES AND RESERVE. STRAIN THE BROTH AND RESERVE IT SEPARATELY.

Step 04

IN A POT, COOK THE CHOPPER ONION, MINCED CHOURIZO AND MINCED GARLIC WITH THE OLIVE OIL, ON LOW HEAT, UNTIL THE ONION IS TRANSPARENT.

Step 05

ADD THE RICE AND LET IT COOK FOR A FEW MOMENTS.

Step 06

REFRESH WITH WHITE WINE AND LET THE ALCOHOL OF THE WINE EVAPORATE.

Step 07

ADD THE BROTH WHERE THE OCTOPUS WAS COOKED TO THE RICE, AND LET THE RICE COOK FOR ABOUT 15 MIN.

Step 08

ADD THE CHOPPED OCTOPUS, RECTIFY SEASONINGS AND LEAVE TO COOK FOR A FEW MOMENTS.

Step 09

SERVE DECORATED WITH CHOPPED PARSLEY.

Step 01

PEAL THE SHRIMP. RESERVE THE PEELS & HEADS. THE SHRIMP MEAT SEPARATELY SHOULD BE RESERVED SEPARATELY.

Step 02

PUT THE CRUSHED SHRIMP PEELS AND HEADS ON THE STOVE TOP WITH 1L OF WATER SEASONED WITH SALT. LET IT BOIL 5 MINUTES. STRAIN THE BROTH AND RESERVE.

Step 03

IN A POT PUT THE OLIVE OIL, ONION AND GARLIC. PUT THE POT ON THE STOVETOP IN LIGHT HEAT. WHEN THE ONION BECOMES TRANSPARENT, ADD THE FLOUR AND HALF OF THE BROTH IN WHICH YOU COOKED THE SHRIMP HEADS.

Step 04

LET THIS SAUCE THICKEN, WHILE YOU KEEP STIRRING THE MIXTURE.

Step 05

ADD THE COARSELY CHOPPED SHRIMP, LET IT COOK FOR 3 MINUTES. ADJUST THE SEASONING AND PERFUME WITH THE PARSLEY.

Step 06

PUT A WIDE PAN ON WITH THE 5 dl WATER, SALT AND BUTTER.

Step 07

WHEN THE BUTTER IS MELTED, ADD THE FLOUR THAT WAS PREVIOUSLY SIEVED.

Step 08

MIX WELL WHILE THE DOUGH COOKS AND THICKENS.

Step 09

THE DOUGH WILL FORM A BALL THAT SHOULD BE MIXED WITH A WOODEN SPOON FOR A FEW MINUTES, WHEN SLIGHT A FILM IS FORMED ON THE BOTTOM OF THE POT, THE DOUGH IS READY.

Step 10

REMOVE THE DOUGH ONTO THE COUNTERTOP.

Step 11

ALLOW THE DOUGH TO COOL, WHEN IT GETS LUKEWARM, WORK IT WITH YOUR HANDS FOR ABOUT 10 MINUTES.

Step 12

STRETCH PORTIONS OF THE DOUGH TO ABOUT 20 CM WIDTH.

Step 13

THEN STRETCH, WITH THE AID OF A ROLLER, TO A HEIGHT OF 2 MM.

Step 14

IN THE MIDDLE OF THE FORMED RECTANGLE PLACE AN INDIVIDUAL PORTION OF THE FILLING, SEPARATED BY ABOUT 10 CM EACH.

Step 15

FOLD THE DOUGH IN A WAY TO HAVE THE FILLING IN THE MIDDLE AND JOIN THE ENDS.

Step 16

JOIN THE ENDS WITH A LITTLE WATER.

Step 17

USE A GLASS TO CUT THE RISSOLLE TO THE SHAPE OF A HALF MOON.

Step 18

BEAT 2 EGGS.

Step 19

PREPARE A PLATE WITH GRATED BREAD.

Step 20

DIP THE RISSOLES IN THE EGG, THEN IN THE GRATED BREAD, AND FRY THEM IN VERY HOT OIL