Saturday, September 30, 2006

Portuguese Steak and Fries!!!

This is a great dish, and I've seen it made a few different ways, I've prepared it differently too, but I think you guys will enjoy this one.


4 plump garlic cloves
salt and pepper
2 1/2 tsp. red wine vinegar
4 steaks, about 3/4 inch thick
3 tbsp. olive oil
1 large bay leaf, torn in half
4 oz. presunto ham, chopped
6 tbsp. full bodied red wine
1 tbsp. chopped parsley

Using a mortar and pestle or the end of a rolling in a small bowl, mash 2 of the garlic cloves with a pinch of salt; then mix in the vinegar and black pepper. Rub into both sides of each steak. Leave in a cool place for 30 minutes.

Halve the remaining garlic. Heat the oil in a large heavy-based skillet, add the garlic halves and the bay leaf, and cook for 1-1 1/2 minutes, stirring. Using a perforated spoon, discard the garlic and bay leaf. Add the steaks and brown quickly and evenly on both sides 2-3 minutes a side. Transfer to warmed plates and keep warm.

Pour off most of the fat from the pan, then add the ham and cook, stirring, for 2 minutes. Stir in the wine, dislodging the sediment, and boil until lightly thickened. Season and pour over the steaks. Serve sprinkled with the parsley.


4 tbsp. olive oil
1 1/2 lb. small potatoes, sliced into 1/4 inch thick slices
salt and pepper
finely chopped parsley

Heat the oil over a moderate heat in a large, heavy-based skillet. Add the potatoes and cook for about 15 minutes until tender and golden, turning the slices frequently so they cook evenly.

Season the potatoes, drain on paper towels and transfer to a warm serving dish. Sprinkle with parsley and serve immediately.

Both these recipes came from the "Portuguese Cooking" by Hilaire Walden book. As always, there's different ways of making these well known dishes and actually if you travel anywhere in Portugal, you'll notice that the women prepare different versions.

I'm really hoping to be able to start sharing my portuguese recipes with you all, I'm sure you won't be disappointed :)

No comments:

Post a Comment