COMPILATION

OF
RECIPES
(Southern Europe/
Portugal)
 Peri – Peri Chicken
(Main Protein Dish)

Ingredients:
1 whole chicken, butterflied Sauce:

2-3 teaspoons rock salt 1 tablespoon minced garlic

2-3 teaspoons cayenne pepper 1/4 cup mayonnaise

1 tablespoon fresh cracked black pepper 1 tablespoon hot sauce

2 tablespoons calamansi juice 1 tablespoon tomato catsup

½ teaspoon dried thyme 1 teaspoon white vinegar

¼ teaspoon cinnamon powder 2 tablespoons water

2 tablespoons minced garlic Juice of ½ lemon

2 tablespoons butter Parsley leaves

Salt and pepper to taste

Procedure:

1. Cut the chicken into butterfly

2. Combine the marinating ingredients to the chicken

3. Rub onto chicken until fully incorporated

4. Let the chicken sit in the chiller at least 2 hours (preferably overnight)

5. After 1 hr of putting the chicken in the chiller, pre-heat oven at 190C.

6. Under the chicken, put minced garlic and butter on top

 7. Then put the chicken on a pre-heated oven and cook for 50-60 min. at 190C or until
golden brown.

8. For sauce: Combine all the ingredients and blend until smooth.

TOMATO RICE
(Starch Side Dish)

INGREDIENTS:
 2 tablespoons extra virgin olive oil
 1 tablespoon bacon fat (use lard if you don’t have
bacon fat, but we don’t recommend using vegetable
shortening since it won’t add much flavor to this dish)
 1 cup diced onion
 2 teaspoons minced garlic
 2 cups fresh tomatoes cored and cut into large one inch
chunks (save any juice from cutting)
 1½ cups broth ( vegetable, chicken or beef will also
work)
 1 cup long-grain white rice
 ¼ teaspoon salt
 ¼ teaspoon freshly ground black pepper

Procedure:

1. In a medium pot with a tight-fitting lid, melt bacon fat in the oil over medium high.

2. Add onions and garlic and cook for 2 minutes.

3. Add tomatoes with their juice, cover and simmer for 30 minutes.

4. Add stock, bring to a boil and add rice, salt and pepper.

5. Cover and after it comes to a boil, lower to a gentle simmer and cook 20 minutes
covered.

6. Remove from heat and fluff with fork before serving.

 Lemongrass Chili Green Beans
(Vegetable Side Dish)
Ingredients:
Bon Hue Sate

½ cup garlic, minced (about 2 whole garlic)

1 shallot

½ cup vegetable oil

2 stems lemongrass

4 tbsp. Chili flakes

½ cup chili oil

2 tbsp. shrimp paste

Green Beans

300 g green beans

1 tbsp. vegetable oil

2 tbsp. water

Instructions
Bun Bo Hue Sate

1. Peel garlic and place cloves in food processor. Blitz until you get a fine
breadcrumb consistency.

2. Finely chop shallot.

3. Remove outer layers of lemongrass and trim the bottom. Finely chop
lemongrass. If it is easier, you can also use food processor to blitz.

4. In a medium sized saucepan over medium heat, add vegetable oil, minced
garlic and chopped shallots together.
 5. Fry gently until garlic and shallots are a light brown colour.

6. Scoop out garlic and shallots and set aside.

7. Add lemongrass and chilli flakes to vegetable oil and fry for 4-5 minutes.

8. Turn heat down to low, add garlic and shallots back into saucepan. Continue to
fry for another couple of minutes.

9. Remove saucepan from heat. Stir in shrimp paste and mix well to make sure it is
well combined with the other ingredients.

10. Return to low heat and fry for a few more minutes. Ensure the mixture is
combined and forms a paste.

11. Turn off heat and add chilli oil to stop the cooking process. Mix well.

Green Beans

1. Wash green beans and trim top and tails if required.

2. In a wok or large fry pan, heat vegetable oil and then add green beans.

3. Stir fry for 2 minutes or so, add water and continue to stir fry until the water has
evaporated.

4. Add 3 tablespoons of bun bo hue sate to green beans.

5. Sauté until the green beans are cooked and well coated. If you prefer more
lemongrass chilli, adjust according to taste.

6. Remove from heat and transfer lemongrass chill green beans to a large dish.

7. Serve immediately.
 Pateis de Nata (Custard Tarts)
(Dessert)
INGREDIENTS:

Pastry: Filling:

1 ¼ cup (175g) all-purpose flour ½ cup heavy cream (118 ml)

1/4 tsp salt ½ cup white sugar (115 g)

3/4 cup (170g) butter, cubed & chilled 1 ¼ cup whole milk (300 ml)

7 tbsp. cold water 2 egg yolks

5 tsp. corn starch (11 g)

1 ¼ tsp. vanilla extract

PREPARATION:
Making the pastry:

1. In a mixing bowl, combine 1 ¼ cup flour, 1/4 tsp salt. Add ¾ cup cubed butter
and use your hands to combine until it becomes crumbly.

2. Pour 7 tbsp. cold water in the mixture. Add more if it’s too dry.

3. Mix using your hands until it forms a rough dough.

4. On a floured surface, use a rolling pin to flatten the dough into a 6x15 inches
rectangle.

5. Fold one side of the puff pastry dough over the top of the middle third of the
dough and fold the remaining third of the dough on top of that. Repeat this one more
time to create a smaller rectangle. Wrap with cling wrap and refrigerate for 1 hour.

6. On a floured surface, flatten the dough to 6x15 inches size. Fold one side of the
puff pastry dough over the top of the middle third of the dough and fold the remaining
third of the dough on top of that. Flatten the dough again to 6x15 inches rectangle & fold
it again into three parts. Wrap with cling wrap and refrigerate for 30 mins.
 7. Flatten the dough to 6x15 cm. Fold one side of the puff pastry dough over the
top of the middle third of the dough and fold the remaining third of the dough on top of
that. Flatten the dough into 10x12 inches rectangle. Roll into a log. Wrap with cling wrap
and refrigerate for 30 minutes or overnight.

Make the custard filling:

8. Whisk 1/2 cup heavy cream, 1/2 cup sugar, 1¼ cup whole milk, 2 egg yolks, 4
tsp corn starch, and 1¼ tsp vanilla extract in a small saucepan until the sugar dissolves.

9. Place over medium low heat and keep whisking until the mixture begins to coat
the sides of the pan. When the custard is thick enough to coat a spoon, remove from the
heat. (The consistency is fairly thin, don't cook it into a pudding) Continue to whisk until it
is no longer hot.

10. Sift the custard then set aside to cool completely.

11. Preheat the oven to 230 degrees Celsius.

Assembly:
12. Cut the pastry log to 12 equal pieces. Press each piece onto egg tart molds or
cupcake pans (lightly greased) to make a pastry shell. Spoon the cooled custard in each
shell until the custard is just below the top of the pastry shell.

13. Put the pan in the oven.

14. After 20 minutes, check if the pastry is browning

too fast or the custard is overflowing. If it is, turn off the heat
and let the remaining heat cook the egg tarts fully for 10
more minutes.

15. When your egg tart is cooked take it out of the

oven and let it cool for at least 15 minutes. Serve and enjoy!
 Creamy Avocado Smoothie
(Beverage)

Ingredients:
2 avocados 300 g each)

300 ml milk cold

2 tbsp sugar

¼ tsp salt

INSTRUCTIONS
1. Cut the avocados in half, remove the avocado pits (seeds) and any remnants of
shell that might still be clinging to the flesh.

2. Use a tablespoon to scoop the avocado flesh out of its skin and into your
blender.

3. Add the cold milk, sugar and salt to the avocado and blend for a couple of
minutes until smooth.

4. Pour into chilled glasses. If your smoothie isn’t cold enough, add a couple of ice
cubes and use a long spoon to stir to chill.
 Portuguese Kale Soup (Caldo Verde)
(Soup)

Ingredients:

 2 tablespoons olive oil
 1 yellow onions, peeled and chopped
 4 cloves garlic, minced
 1 1/2 pounds Yukon Gold potatoes peeled, quartered, and sliced thin
 4 cups finely chopped kale, collard or mustard green (baguio pechay)
 8 cups chicken broth
 1/4 cup dry sherry (vinegar )
 Zest of one lemon
 3/4 teaspoon smoked paprika
 12 ounces sausages
 15 ounces white beans, drained (1 can)
 1/4 cup heavy cream
 Salt and pepper

Instructions

1. Place a 6-quart heavy bottomed soup pot over medium heat. Add the oil,
onions, and garlic. Sauté for 3 minutes.

2. Next add the potatoes, chopped kale, chicken broth, sherry, lemon zest,
smoked paprika, and 1/2 teaspoon salt to the pot. Bring to a boil, then lower the
heat. Cover and simmer for 15 minutes to soften the potatoes and kale.

3. Peel the casing off the sausage. Cut the sausage links into quarters lengthwise.
Then slice into thin wedges. Stir in the sausage, white beans, and heavy cream.
Simmer another 5 minutes. Taste, then salt and pepper as needed.