Come and enjoy dishes such as bean and razor-shell stew, monkfish risotto, seafood cataplana, salt-cod “açorda” (bread porridge) with chickpeas, oven-roast ham with chestnuts, and not forgetting the stewed partridge. Allow yourself to be carried away by marvellous sweets such as the morgado, Dom-Rodrigo, Tavira puff-pastry, almond pasties, London pasties and marzipan fruits.
Recipes
Cataplana de Marisco (Seafood Cataplana)
Ingredients:
400g prawns
400g squid rings
600g monkfish cubes
300g shelled mussels
Half a frozen lobster
800g crayfish
4 slices of ling
2dl olive oil
1 onion
2 cloves garlic
2 tablespoons of tomato pulp
1dl white wine
Parsley
Half a teaspoon of turmeric
Half a teaspoon of curry powder
1 tablespoon of whipped cream
Method:
Pour the olive oil into a deep frying Cataplana pan. Heat until very hot, then sauté the chopped onion. Place all the fish, except the mussels, on top of the onion. Add the chopped garlic, the tomato pulp and the white wine. Add the salt, pepper and the chopped parsley. Simmer for twenty minutes. Half-way through, add the previously-cooked mussels. Finally, add the turmeric and the curry powder. If the sauce is too liquid add the cream and allow to boil for a few more minutes.
Queijinhos de Amêndoa (Almond Pasties)
Ingredients:
700g sugar
5dl water
18 egg yolks
1 whole egg
200g peeled, ground almonds
30g butter
2 tablespoons of flour
1 teaspoon of cinnamon powder
Method:
Heat the sugar and water in a pot on the cooker.
Heat the syrup to 28º on the Baumé scale or 101ºC.
Add the cinnamon and, off the heat, the ground almonds and butter. Mix well. Put the mixture back on the heat, stirring constantly until it begins to boil and thicken slightly. Remove from the heat and allow to cool. Meanwhile, beat the whole egg with the flour. When the mixture has cooled add the egg and flour mixture and the beaten egg yolks, stirring well. Butter a bun tray and dust with flour. Place a little of the mixture in each hole taking care not to overfill. Place the bun-tray in a pre-heated oven. When baked, remove the bun tray from the oven and allow to cool before removing the pasties.
Folhados de Tavira (Tavira Puff-Pastries)
Ingredients:
750g flour
700g butter for puff-pastry
4 eggs
milk
yeast
sugar to taste (for the syrup)
Method:
Knead the flour with the eggs, milk, yeast (soaked in a little milk) and butter. Once the dough is evenly mixed leave it to rise for approximately one hour then roll it out, cut it into strips and twist them from bottom to top. Bake in the oven. Boil the sugar and water to soft ball consistency then dip the pastries into the syrup.
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