spanish and portuguese

Mix the chicken pieces with the marinade and let sit for 15 minutes.

Macanese (Portuguese) Chicken Curry

chicken thighs (boneless)

chicken drumsticks

olive oil

carrots

onion

black olives

curry powder

turmeric

500 ml coconut milk

500 ml chicken stock

coriander (parsley)

tbsp Shaoxing wine (for marinating)

tbsp sugar (for marinating)

tbsp soy sauce (for marinating)

500 ml evaporated milk

Add olive oil to a hot wok and carefully slip the chicken pieces in, reserving the marinade. Fry over medium heat until chicken is browned on both sides and approx 50% cooked. Remove the chicken from wok, keeping the oil, and add in onions. Stir fry over low heat until onions are soft and brown.

Add in potatoes, carrot, olives, chicken, curry powder and turmeric. Gently fold until thoroughly combined and you can smell the scent of the curry and turmeric.

Add in coconut cream, evaporated milk, reserved marinade and top up with enough chicken stock to cover the ingredients. Turn heat up until it boils, cover and turn heat down to medium low and cook for 15 minutes. Should be quite saucy, if not add a bit of boiling water. Add salt and pepper to taste.

Wash and soak mung beans for 2 hours then drain.

Vegan Mung bean Balls

250 g mung beans

onions

carrot

sweet pepper

Salt, pepper, garlic powder, chili

While boiling beans, chop onions, sweet pepper, carrot ( I prefer mini cubes).

Fry all vegetable on olive oil or coconut butter.

In a food processor, add mung beans and process them a little, then add vegetables and mix. Add all seasoning.

Take about a walnut size from the mixture and make balls. Fry on a pan a little on olive oil or coconut butter ( as I prefer).

Make your fave salad and add some balls in it. I also put some raspberries, they add pleasant sweetness to the salad. 

In a saucepan with a lid, gently fry the white rice in the oil, stirring regularly.

The Best Chicken Fajita Rice

150 g short grain rice

chicken breasts (boneless, skinless)

g carrots

g yellow bell peppers

60 g green zucchinis

tomato sauce

tsp sweet paprika powder

tsp cumin

tsp smoked paprika powder

0.5 tsp chili powder

lime juice

tbsp sesame oil

Add boiling water to the rice (according to package instructions) and cover with a lid.

Finely dice the carrot into small cubes and chop the bell pepper into long strips

In a large frying pan add half the sesame oil and the carrot and pepper. Fry on a medium heat, stirring regularly.

Chop the zucchini into wedges, and finely chop the onion. Add to the frying pan.

Slice the chicken breasts into small strips or pieces, and add to the frying pan with the remaining sesame oil.

Add the tomato sauce to the frying pan and turn the heat to low. Add the spices and lime juice in and stir until well mixed in.

When the rice is cooked, serve it alongside the chicken fajita mixture.

This is one of our favorite ways to cook potatoes and makes a fantastic starter or tapa. ✓ Easy to cook ✓ Step-by-step instructions ✓ Spicy and super delicious

Spanish roasted potatoes with salsa brava

oz potato

garlic

g parsley

lemon

tbsp flour

tsp sugar

tomatoes

salt

aioli (for serving)

Preheat the oven to 200°C/400°F. Cut potatoes into bite-sized pieces and add to a bowl. Add part of the olive oil, sweet paprika powder, and part of the smoked paprika powder. Season to taste with salt and stir to combine.

Distribute potatoes onto a parchment-lined baking sheet and roast for approx. 20 – 30 min. at 200°C/400°F, or until crispy and golden brown. Flip potatoes after 10 – 15 min.

Meanwhile, finely dice onion. Mince garlic and finely chop parsley. Juice lemon.

Heat remaining olive oil in a frying pan set over medium-high heat. Add onions and garlic, and sauté for approx. 2 – 3 min. Add flour, remaining smoked paprika powder, and sugar and stir to combine. Add lemon juice, crushed tomatoes, and chopped parsley. Allow to simmer until sauce has reduced, then remove salsa brava from heat.

Remove roasted potatoes from the oven. Serve with salsa brava and some aioli, if desired. Enjoy!

Great! I added a drizzle of chipotle aioli. :)

It tasted great. I left some potatoes without the Salsa Brava in case some preferred them plain. i served them with Salsiccia and it paired well!

So wholesome and yummy! Instead of aioili, I added kewpie mayo (japanese mayo) and together it was the burst of tangy carby goodness I didn’t know I needed 🫶

https://player.vimeo.com/external/279458323.m3u8?s=df70b0d74b547e99fbd450745d42e4b3c5354bbf&oauth2_token_id=1198999172

Spanish roasted potatoes with salsa brava video

Who knew you could make this classic Spanish dessert in a slow cooker? Flan is a classic Spanish dessert, slightly sweeter than a traditional baked custard, and with a crowning touch of thin, sweet caramel that pools over the dish once unmolded. To create our slow-cooker version, we opted for a base of sweetened condensed milk and whole milk. Mixing the dairy with a combination of whole eggs, egg yolks, and sugar resulted in a tender, rich custard. We tried to make our caramel topping in the microwave but could not achieve the right texture or color, so we moved it to the stovetop. A water bath ensured that the custard cooked evenly.&nbsp;

Slow-Cooker Flan

water

(4 2/3 ounces 132 grams), sugar

eggs

cups, whole milk

condensed milk

teaspoon, grated lemon zest

You will need an oval slow cooker for this recipe. Check the temperature of the custard after 2 hours and continue to monitor until it registers 180 degrees. The test kitchen's preferred loaf pan measures 8½ by 4½ inches, but you can substitute a 9 by 5-inch loaf pan. Serve the flan on a dish with a raised rim to contain the liquid caramel.

1. Place ¼ cup water in large saucepan. Pour sugar into center of pan, taking care not to let sugar crystals touch pan sides. Gently stir with spatula to moisten sugar thoroughly. Bring mixture to boil over medium heat, without stirring, until it begins to turn golden, 4 to 7 minutes. Gently swirling pan, continue to cook until sugar is color of peanut butter, 1 to 2 minutes.

Remove pan from heat and continue to swirl pan until sugar is reddish-amber and fragrant, 15 to 20 seconds. Immediately add remaining 2 tablespoons water (mixture will bubble) and swirl pan until water is incorporated. Pour caramel into 8½ by 4½-inch loaf pan; do not scrape out saucepan.

Whisk eggs and yolks together in medium bowl. Whisk in milk, condensed milk, and lemon zest until incorporated, then pour into prepared pan. Fill slow cooker with ½ inch water (about 2 cups) and set pan in slow cooker. Cover and cook until center of flan jiggles slightly when shaken and registers 180 degrees, 2 to 3 hours on low.

Transfer pan to wire rack and let cool to room temperature, about 2 hours. Cover with plastic wrap and refrigerate until well chilled, at least 8 hours or up to 4 days.

To serve, slide paring knife around edges of pan. Invert serving dish on top of pan, and turn pan and dish over. When flan is released, remove loaf pan. Use rubber spatula to scrape residual caramel onto flan. Slice and serve.

Top 5 spanish and portuguese recipes from across the web

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Top Tags

Macanese (Portuguese) Chicken Curry

Vegan Mung bean Balls

The Best Chicken Fajita Rice

Spanish roasted potatoes with salsa...

Slow-Cooker Flan

Top 5 spanish and portuguese recipes from across the web

The most viewed spanish and portuguese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Macanese (Portuguese) Chicken Curry

Vegan Mung bean Balls

The Best Chicken Fajita Rice

Spanish roasted potatoes with salsa...

Slow-Cooker Flan

The most viewed spanish and portuguese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine