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Chouriço – Portugal


Chouriço sausage
 
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Nutrition Information
  • Serves: 10
  • Serving size: 200g
  • Calories: 346
  • Fat: 12 g
  • Saturated fat: 4 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 4 g
  • Sugar: 0 grams
  • Sodium: 1152 mg
  • Fiber: 0 grams
  • Protein: 12 g
  • Cholesterol: 130 mg
Recipe type: Sausages
Cuisine: Portuguese
Prep time: 
Total time: 
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A great tasting sausage that lends itself to dishes like Caldo verde ( Kale soup), grilled Chourico and many other rustic Portuguese dishes. A great addition to your charcuterie collection
Ingredients
  • Pork shoulder – 2.25 kilograms (5 pounds)
  • Garlic – 5 cloves (halved)
  • Kosher Salt - 25 grams
  • Dry red wine – 500 ml
  • Paprika - 30 grams
  • Black pepper – 5 grams
  • Bay leaves – 4
  • Sausage casings – 5 meters (36mm – 40 mm)
Instructions
  1. Cut the pork into 10mm cubes.
  2. Mix with all the other ingredients.
  3. Cover with cling film and place in the refrigerator.
  4. Remove every 12 hours and mix the meat with the marinade for two to three days.
  5. In the 24 hours before stuffing place the casings in clean water and allow to soak in the fridge
  6. Once ready to perform stuffing remove the garlic and bay leaves.
  7. Rinse the casings and place in lukewarm water for 30 minutes.
  8. Stuff the mixture into the casings. Tie off at regular intervals.
  9. Prick the casings with a needle to remove any air pockets
  10. Place into a smoker and cold smoke for 24 hours
  11. Once smoked, hang the sausages to dry in a cold, dry space inside. (A spare refrigerator with hanging space works well.}
  12. Once dry. The sausages can be served, but still need to be cooked
Notes
This recipe yeilds 10 sausages

Keywords: Chourico sausage

Food from Portugal

Portuguese Peri – Peri Sauce

Peri- Peri Sauce
Nutrition Information
  • Serving size: 100 ml
  • Calories: 328 kcal
  • Fat: 33g
  • Saturated fat: 4.7g
  • Carbohydrates: 4.6g
  • Sugar: 3.9
  • Sodium: 2.7g
  • Fiber: 0.5g
  • Protein: 1.3g
Recipe type: Chilli sauces
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
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In Portugal and Southern Africa, you will find a bottle of Peri- Peri (Piri- Piri in Portugal) sauce similar to this on just about every Portuguese table. It is used as a condiment to flavour almost everything from potato chips, eggs, and fried fish to ( of course) chicken. This fantastic sauce has the perfect combination of heat and piquancy that will have your friends begging for the recipe. When the bottle starts emptying ( as it will in no time at all ) simply add a couple more chillies , some lemon, and vinegar . Doing this will keep the bottle going for a lot longer
Ingredients
  • Virgin olive oil – ¾ Cup (185ml)
  • Lemon juice - ½ cup (125ml)
  • White-wine vinegar - ½ cup (125ml)
  • Fresh African Birds eye chillies - 10 to 15 (topped and split to reveal seeds and pith)
  • Brown Sugar – 1 tbsp.
  • Paprika – 1 tbsp.
  • Red chilli flakes - 2 tbsp.
  • Garlic – 8 cloves (Peeled and roughly chopped)
  • Salt - 1 tbsp.
Instructions
  1. Bring vinegar to the boil. Add chillies and allow cooking until just soft (approx. 5 minutes)
  2. Allow to cool
  3. Add remaining ingredients and mix well
  4. Decant into a bottle that has been well washed in soapy, warm water and sterilized
  5. Refrigerate. Allow flavours to develop to a couple of days. Shake every time before using to combine the oil with the rest of the ingredients
Notes
Good for: Hamburgers, general spicing

This recipe yields approx 2 bottles

Keywords: portuguese piri piri sauce recipe

Image: Pixabay

 

Portuguese Peri Peri chicken

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Piri Piri chicken made with Chillies in Portuguese cooking

Portuguese Peri- Peri (Piri - Piri) Chicken
Nutrition Information
  • Serving size: 100g
  • Calories: 177 kcal
  • Fat: 11.7 g
  • Saturated fat: 2.96 g
  • Carbohydrates: 2.26 g
  • Sugar: 1.59g
  • Sodium: 52 mg
  • Fiber: < 0.5g
  • Protein: 14 g
Recipe type: Grilled Chicken
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
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South Africa, where I grew up, has many people of Portuguese descent. Many came to the country from the former Portuguese colonies of Lourenco Marques and Angola, bringing with them their wonderful cuisine. Peri- Peri Chicken is a great example of the great gastronomy that Portuguese cooking offers. Chargrilling adds a wonderful smoky element to an already intriguing combination of savoury, piquant and tangy flavours. Something that will soon become a family favourite
Ingredients
Chicken
  • 3- 4 pounds - cut into pieces or spatch-cocked (cut in half to lie flat on grill)
Marinade
  • Birdseye Chillies (Red) - 8 ( Use African Birdseye Chillies if you can)
  • Paprika - 2 tablespoons
  • Cayenne pepper - 2 tablespoons
  • Olive oil - 2 tablespoons
  • Onion - 1 medium - chopped
  • Fresh ginger - 1 teaspoon
  • Garlic - 6 peeled and chopped Cloves
  • Dry white wine -1 cup
  • Brown sugar - 1 tablespoon
  • Kosher salt - I teaspoon
  • Juice of one lemon (or 2 tablespoons bottled lemon juice)
  • Bay leaves – 4 large
Instructions
  1. Combine all ingredients for the marinade and mix well
  2. Pierce the chicken all over with a large fork to allow the marinade to be easily absorbed into the meat.
  3. Place chicken in a large zip lock bag and add the marinade. Alternatively, use non- metallic bowl covered with cling film
  4. Marinate for 24 hours in the fridge. If using ziplock bag ensure that this is placed in a container to catch any leakage. Can be marinated for less time, but 24 hours is better.
  5. Light barbeque and wait until coals are light grey. Grill slowly, ensuring that the fire does not get too hot. (Olive oil can cause the fire to flare up and burn the chicken) If the fire flares up, move to a cooler part of the grill. Baste the chicken with any remaining marinade. Ensure that it is well cooked through-out and nicely char-grilled on the outside. Remove from flames. Cover with aluminium foil and allow resting for 10 minutes. Serve
  6. Can also be cooked in the oven in the kitchen at a temperature of 180 degrees Celsius for 75 to 90 minutes. (Use recommended cooking time for the weight of chicken being cooked) Barbequing is best though!
Notes
Good with a Greek Salad with Feta cheese and black olives

This recipe yields 4 - 5 portions

Keywords: Peri -Peri Chicken

 

 

 

 

 

 

 

 

 

 

 

Portuguese Peri Peri oil

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Recipe for peri-peri oil

Portuguese Peri Peri Oil
Nutrition Information
  • Serving size: 100g
  • Calories: 640 kcal
  • Fat: 69g
  • Saturated fat: 9.9g
  • Carbohydrates: 1.2g
  • Sugar: 0.6g
  • Sodium: 0.28g
  • Fiber: <0.5g
  • Protein: 1g
Recipe type: Chilli Oils
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
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The Portuguese mastery of using the Chili in their cuisine is legendary, being certainly counted as right up there with the best. This fantastic Chilli Oil is not only used in Portuguese dishes like Peri- Peri Prawns but can also add a bit of magic to your everyday cooking. Just add a dash to your favourite meals made with eggs, rice and chicken. Its great blend of heat with just a hint of citrus and great garlic under-note sets the stage for something special. Being so good means it doesn’t last very long!
Ingredients
  • Olive oil - 250 ml
  • Dried Peri - Peri Chillies - 6 to 8
  • Fresh Birds eye or Peri-Peri Chillies – 6 to 8
  • Dried Kashmiri chillies – (optional)
  • Garlic- 3 cloves - chopped
  • Whisky – 2 tablespoons
  • Dried black peppercorns- 1 teaspoon
  • Dried bay leaves – 3 to 4
  • Fresh lemon juice – 1 tablespoon
  • White wine vinegar – 1 tablespoon
Instructions
  1. Heat 2 tablespoons of olive oil in a pan. Bring to a medium heat. Add fresh Chillies, garlic, pepper and bay leaves. Cook gently for 2 to three minutes.
  2. Add whisky, lemon juice and vinegar cook for a further minute. Add balance of oil and whole Chillies. Allow to cook over gentle heat for further 4 to 5 minutes. Remove and allow cooling slightly. Take out whole Chillies and bay leaves and reserve
  3. Using a funnel, pour oil into a sterilized bottle or Jar (* see note). Re - introduce whole Chillies and bay leaves. Seal
  4. Store in the fridge. Can be eaten immediately but is better when allowed to steep for a while
Notes
* Always ensure that food safety is observed. Sterilization of bottles is important

Keywords: Peri-Peri Oil.

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