Pedro's food

[Marcel le Moose Fondler]

21 minutes ago, Pedro said:

Bread!

That's some oddly shaped bread...

[Six30]

9 hours ago, Pedro said:

Beef chop, at home cooked on coal

 

beef “posta”, which is a traditional cut of the Tras os Montes region, from leaner meat. It’s got a lot more texture than softer fattier cuts but tastes amazing. From my Tras os Montes report.

Sofia’s Moroccan keftas leftovers turned into a sandwich with raw spinach and mustard.

if i was one of them Gays , like @Marcel and @Buckster i would come to Portugal and seduce you into  marrying me just for your skills at cooking

[Buckster]

1 hour ago, Six30 said:

if i was one of them Gays , like @Marcel and @Buckster i would come to Portugal and seduce you into  marrying me just for your skills at cooking

He’s too old for you.

[Pedro]

Yesterday’s dinner, or tea … 

carrot oven baked chips, steak (local cut, too thin but tasty meat) with egg on horseback, and Moroccan salad

wanted potatoes but had none at home, had a couple of carrots, it was a delicious surprise.

[Buckster]

1 hour ago, Pedro said:

Yesterday’s dinner, or tea … 

carrot oven baked chips, steak (local cut, too thin but tasty meat) with egg on horseback, and Moroccan salad

wanted potatoes but had none at home, had a couple of carrots, it was a delicious surprise.

[Pedro]

Quality roadside lunch, Portuguese style. They didn't have alcohol free beer.

[Pedro]

Peas with chorizo and a poached egg inside. It’s a very Portuguese comfort food.

 

Spaghettoni al pesto, with basil and mint from my garden, pistachio. Looks rustic because it was done by hand on a mortar that was too small for the job. Tasted great, though, with the fresh herbs and good olive oil, though.

 

Sofia made me sardines like I had in Morocco, stuffed with charmoula, a typical coriander and parsley spice mix. It really was a taste of adventure.

 

[boboneleg]

@Pedro

 

Do you think you could give me the recipe for the peas, egg and chorizo ?  I'd like to try and make that to surprise my wife.

[Buckster]

I made pies, flank steak with mushrooms, scallion shallots and parsley in a red wine reduction. Made three pies but one had to undergo destructive testing. These two are halved and in the freezer now.

[Buckster]

1 minute ago, boboneleg said:

@Pedro

 

Do you think you could give me the recipe for the peas, egg and chorizo ?  I'd like to try and make that to surprise my wife.

It uses peas, egg and chorizo. 

[Pedro]

12 hours ago, boboneleg said:

@Pedro

 

Do you think you could give me the recipe for the peas, egg and chorizo ?  I'd like to try and make that to surprise my wife.

Sure, but it might vary, I don't really use measurements and timers. I'll always use a bag of 700 or 800grams of the best peas I can find, which is usually Iglo primavera peas, the smallest ones are the tastiest. This will be too much for just two, but this is something that's great for the next day or left frozen for another time, just unfreeze and warm up when you get home late one time and it's great. Obviously a quality black pig chorizo and local free range eggs are a big difference to supermarket grade stuff.

Ingredients:

- 700/800 grams of peas, frozen

- about half or a little more of a chorizo, usually with paprika, good quality that smells like proper smoked is what you want. The one in the picture has a little more than half, obviously in slices. Slices not too thick.

- 1 big tomato or two smaller ones chopped in cubes, I leave the skins. If you don't have good tomatoes, you can use good canned pasata, but it´ll completely transform the dish into something with a lot more sauce.

- tomato concentrate

- 1 onion, shopped

- 4 or 5 proper big cloves of garlic, smashed and chopped roughly, or just properly smashed

- paprika /ground cumin /black pepper, roughly ground / rock salt 

- great quality extra virgin olive oil

- glass of white wine

- 1 egg per person

You start by warming the pan with the chorizo slices in it, in medium heat. Keep going until you start to cook the chorizo and some of the fat is coming out, add the chopped onion and mix it a bit with the chorizo fat, few seconds later and before the onion starts to dry add the olive oil. I don't know how much olive oil, probably about as much as it would take to have a little cover over the bottom of the pan if you were to start with it, more than a brit would add, like a mediterranean! Add the garlic. Season with salt (plenty, but account for the chorizo you've used as if it's poor quality and too salty that will add on) to help the onion release water. Get a sizzle, I use the smallest beak in my stove at full gas, which is less than a medium heat, but I like to cook with little heat. Keep mixing from time to time to help drain the onions and keep them from burning.

When the onions are properly translucent but before they're golden, add the paprika (about a table spoon) the pepper ( be generous) and the ground cumin (have no idea on quantity, a few pinches, just to give it something extra but not turn it into a Moroccan dish). When you add the spices, the paprika will make it all go dry, keep mixing as you want it to cook a little more as it condenses. Add a squirt of the tomato concentrate and let it cook a few seconds, mix it so it properly mixes and you've more or less got an uniform result. Then add the shopped tomatoes and stir it all together, when it starts to cook put heat of minimum and close the lid. Now you're letting the tomato cook for a few minutes while it falls apart in it's own moisture. Stir from time to time to prevent sticking and check that it doesn't get dry, it shouldn't. You're going to maybe do this for 5/10 minutes, and when the whole thing is now mushy and the tomato has cooked, you put on medium to high heat and add the frozen peas.  You'll mix the peas into the sauce properly and keep going until the peas thaw and there are no clumps of ice, close the lid for a little to help get heat into them. Once they're starting to sizzle add the glass of white wine and let it start to sizzle, after a few seconds the alcohol is mostly gone and you give it a mix, turn the heat to medium low and close the lid to properly cook the peas. Depending on the tomatos you used and the peas, you might have too little liquid, if needed add a little water, but not much more than maybe a whisky serving amount of water, this is just to help cook the peas. You don't want the sauce to be runny and liquid, so if you've got too much liquid or regret adding water, leave the top off for a while to help evaporate.

Give them a mix from time to time to properly cook everything more or less the same, I think I cook the peas in low heat for maybe 20 minutes. When the peas are done, this means you can squash them easily but still firm enough that you chew them and have texture, give them a final mix, dig a little hole for each egg and put them in gently. If you're not good with opening eggs without breaking put each one into a little bowl and use the bowl to put them into the pan, this is also a safety measure as you'll easily spot a rotten egg before adding one to the pan and ruining the whole thing. Rotten eggs aren't that common but if you use local sourced non industrial ones they're not that uncommon either. Close the lid to help start cooking the eggs and let the heat on minimum. Cook the eggs until your preferred state, I like them properly runny, let it rest for a couple of minutes with the lid closed while you put on the table and announce what a lucky girl she is, and serve with a couple of toasts using rustic bread.

If you´ve got fresh herbs, you can add some shopped coriander at the same time you add the spices, and some at the end before serving, or use a branch of rosemary to cook amongst the peas after you've added the whine and mixed them properly, all's good.

I think it takes me an hour from start to shop the onions until it's done, maybe a little more if there's conversation and drinking wine in the mix (there usually is)

 

Sorry, I turned this into a proper marathon, in reality it's not that complicated.

[boboneleg]

Blimey, I feel bad now after you had to type all that

Thanks Pedro , I will have a go at that but I may scramble the eggs

[Pedro]

35 minutes ago, boboneleg said:

Thanks Pedro , I will have a go at that but I may scramble the eggs

 

[skyrider]

On 09/05/2023 at 20:02, Pedro said:

Yesterday’s dinner, or tea … 

carrot oven baked chips, steak (local cut, too thin but tasty meat) with egg on horseback, and Moroccan salad

wanted potatoes but had none at home, had a couple of carrots, it was a delicious surprise.

odd looking chips

[Marcel le Moose Fondler]

Lobster meat omelet..

 

[Pedro]

Forgot about this thread.

@boboneleg, did you ever try those peas?

 

 

 

[skyrider]

On 15/05/2023 at 19:06, Pedro said:

Quality roadside lunch, Portuguese style. They didn't have alcohol free beer.

when they first came out with alcohol free beer over here i thought i would try it even though it was a saturday night and i wasnt driving  , and i have to say it tasted  god awful and it cost twice as much as alcohol beer so i didnt bother with it again 

[Pedro]

Back to it, mint and basil pesto, fresh and lovely:

 

Portuguese mum's cooking to the extreme, fried mackerels and tomato rice. 

 

Leftover roast in a sandwich, and mozzarella salad. 

 

Serra da Estrela, local specialty cheese sandwich, buttery and strong. It's the ideal snack on a cold day on the bike.

 

@Marcel and @Buckster's favourite:

 

Grilled aubergine sandwich, with pesto, mozzarella, and spinach. Way better than it should be.

 

Eggs and farinheira, with healthy things to compensate. Farinheira is a very interesting kind of sausage, I don't like it unless in eggs like this.

 

Leftover rags from making something else, now with pasta. Good stuff.

 

Homecooked pizza, with non conventional dark flour mix. Not delicate and crispy like normal pizza, but way more flavor.

 

Middle eastern style carrot salad with an amazing orange juice based dressing, canned mackerels and a typical Rissol. Which is fried with shrimp filling.

 

Steak:

 

"hotdogs" my way, with cheese and tomato, plus peach dessert as this was in summertime.

 

Tras os Montes food. Must have posted this in a ride report.

 

Again, pizza with Sofia.

 

Grouper rice, portuguese style. It's lovely, very hard to get right regarding the rice's cooking point and the right amount of sauce density. I love it, and am getting better at it.

 

Sofia's lamb meatballs with the carrot salad. Delicious dinner this was.

[Pedro]

2 minutes ago, skyrider said:

when they first came out with alcohol free beer over here i thought i would try it even though it was a saturday night and i wasnt driving  , and i have to say it tasted  god awful and it cost twice as much as alcohol beer so i didnt bother with it again 

Alcohol free beer used to be crap, but now I do enjoy it as some brands can make it taste like normal beer. Some food just goes along with a cold beer, and if you have one sometimes you end up having two or three if it's nice weather, so on the bike it's very rare that I have a proper beer. Try it again though, things have moved on, plus it's quite a healthy drink to have too. 

[skyrider]

16 minutes ago, Pedro said:

Alcohol free beer used to be crap, but now I do enjoy it as some brands can make it taste like normal beer. Some food just goes along with a cold beer, and if you have one sometimes you end up having two or three if it's nice weather, so on the bike it's very rare that I have a proper beer. Try it again though, things have moved on, plus it's quite a healthy drink to have too. 

one of my mates drinks alcohol free guinness and that's supposed to taste as good as the normal stuff

[Pedro]

Oven baked codfish, plenty of onions and olive oil. Love it, it's comfort food for a cold rainy day for me.

 

Take away grilled chicken

 

IOM Kippers bap, my favourite UK food so far.

[busabeast]

1 hour ago, Pedro said:

Oven baked codfish, plenty of onions and olive oil. Love it, it's comfort food for a cold rainy day for me.

 

Take away grilled chicken

 

IOM Kippers bap, my favourite UK food so far.

That first dish sounds right up my street... do you deliver 

[Buckster]

You will end up as fat as @busabeast

[busabeast]

Just now, Buckster said:

You will end up as fat as @BusaBullshitterbeast

This week alone since I've not been well I've lost over half a stone as my appetite has disappeared, this whole week I've had 1 ¼lb from McDonald's which I forced myself to each along with half a dozen chips, Wednesday I had 2 pain at chocolates in the whole day and 3l of water, yesterday I had a packet of jaffa cakes mid morning then dinner had ⅓ of a 12" pizza and even then I left some of it.

All of which is you know me is very unusual id normally scoff most things

[Buckster]

4 minutes ago, busabeast said:

This week alone since I've not been well I've lost over half a stone as my appetite has disappeared, this whole week I've had 1 ¼lb from McDonald's which I forced myself to each along with half a dozen chips, Wednesday I had 2 pain at chocolates in the whole day and 3l of water, yesterday I had a packet of jaffa cakes mid morning then dinner had ⅓ of a 12" pizza and even then I left some of it.

All of which is you know me is very unusual id normally scoff most things

Aids kicking in.