Portuguese Cooking: How to Make 8 Classic Dishes

Portuguese food might not be the first thought you have when you consider your European culinary choices, but that is about to change. Frommer‘s quotes Mary Jean Kempner’s Invitation to Portugal, and it is an apt introduction to the diverse dishes you encounter with Portuguese cooking. “The best Portuguese food is provincial, indigenous, eccentric, and proud,” Kempner writes. “It takes no sides, assumes no airs, makes no concessions or bows to Brillat-Savarin — and usually tastes wonderful.” From sweet breads to well marinated meat, you won’t lack options with Portuguese-style cooking, as seen in these nine recipes.

Source: https://www.flickr.com/photos/atul666/

Source: https://www.flickr.com/photos/atul666/

1. Malasadas

Described by The Pastry Channel as dough that is fried and then coated in sugar, it is easy to see the appeal malasadas have — especially when enjoyed warm. They were first made on São Miguel Island, and are popular in Hawaii. To get this donut in your own kitchen, follow this recipe from Just a Pinch.

Ingredients:

  • ¼ cup warm water
  • 1 package dry active yeast
  • 1 cup lukewarm milk
  • 1 cup sugar
  • 1 teaspoon sugar
  • 4 eggs
  • 1 teaspoon salt
  • 4 cup flour
  • ¾ cup butter
  • Vegetable oil to fry dough
  • 1 cup sugar for coating

Directions: Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top and let stand for about 5 minutes to dissolve. In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk, and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled. Once the dough has doubled, punch down, and knead. The dough will be sticky at first, but after a bit of time kneading, will turn elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. When the dough has doubled, it is ready to use.

Heat oil in a deep fryer or large deep skillet to 350 degrees Fahrenheit. Gather a small ball of dough, and on a floured surface, roll in to about the size of a golf ball. Place portioned dough onto wax paper and allow to rest/rise for about 30 minutes. Then, stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.