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Portuguese Custard Tarts

Portuguese Custard Tarts

Portuguese custard tarts (Pastéis de Nata) are a flaky dessert that became an international favourite.

Ingredients:
– 3 egg yolks
– 1/2 cup caster sugar
– 2 tbsp cornstarch
– 1/2 cup heavy cream
– 2/3 cup milk
– 2 tap pure vanilla extract
– 1 sheet puff pastry

Cooking Instructions:
1. Whisk together the egg yolks, sugar and cornstarch.
2. Add the cream and milk.
3. Pour the egg mixture into a saucepan and cook over medium heat, stirring constantly, until thickens and comes to a boil.
4. Switch off the heat, and add the vanilla extract.
5. Transfer the custard to a bowl, cover with a plastic wrap, and leave out to cool.
6. Preheat the oven to 190C.
7. Lightly grease a 12-count muffin pan.
8. Cut the puff pastry sheet and put it into a muffin pan.
9. Spoon the cooled custard into the pastry cases.
10. Bake until the pastry and custards are golden, approximately for 20 to 25 minutes.
11. Leave the tarts in the pan for 5 minutes, and then remove and transfer to a wire rack to cool completely.

Caribbean Rum Punch

Caribbean Rum Punch

Caribbean Rum Punch is a very strong drink, but deceptively smooth without an overpowering taste of alcohol.

Ingredients:
– 2 1/2 cups pineapple juice
– 2 1/2 cups orange juice
– 1 cup rum
– 1/2 cup dark rum
– 1/4 cup coconut rum
– 1/4 cup fresh lime juice
– 3 tbsp grenadine syrup

Cooking Instructions:
1. Stir all the ingredients together in a large punch bowl.
2. Serve over ice.

Bolinhos de Bacalhau

Bolinhos de Bacalhau

Bolinhos de Bacalhau (Portuguese Cod Cakes), also known as salt cod fritters or salt cod croquettes, are a famous deep-fried Portuguese appetizer.

Ingredients:
– 300g thick salt cod
– 2 russet potatoes
– Butter
– Milk
– 3 tbsp finely chopped parsley
– 1 tbsp finely chopped mint
– Freshly ground black pepper
– 3 eggs, separated
– 1 tbsp Port wine
– Oil for deep frying

Cooking Instructions:
1. Put the coat in cold water two days before making the dish. Change water twice a day.
2. Drain and rinse it well under cold running water.
3. Boil cod for 20 minutes or until soft.
4. While the cod is simmering, cook the potatoes, unpeeled. Once cooked, peel and mash with butter and milk.
5. When the cod is ready, drain it, remove the skin and bones, and shred it.
6. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and wind. Mix thoroughly.
7. Whisk the egg whites until stiff, then fold into the cod mixture.
8. Heat the oil in a deep fryer to 190C.
9. Make torpedo shapes.
10. Deep fry (in small batches) until crisp and brown all over.
11. Drain on paper towels and serve hot.

Gigantes Plaki

Gigantes Plaki

Gigantes plaki (Greek γίγαντες πλακί), also known as giant baked beans, is a Greek vegetarian dish, which consists of white dried beans cooked in a tomato sauce.

Ingredients:
– 400g dried butter beans
– 3 tbsp Greek extra virgin olive oil
– 1 yellow onion
– 2 garlic cloves
– 2 tbsp tomato purée
– 800g tomatoes
– 1 tsp sugar
– 1 tsp dried oregano
– 1/4 tsp ground cinnamon
– 2 tbsp chopped flat-leaf parsley, plus extra to serve

Cooking Instructions:
1. Soak the beans overnight in water.
2. Drain, rinse, then place in a pan with water. Bring to the boil and simmer for approximately 50 mins until slightly tender. Drain, then set aside.
3. Cook the onion and garlic in a large skillet with olive oil for 10 mins until softened but not browned.
4. Add the tomato purée, cook for 2 more minutes.
5. Add the remaining ingredients and simmer for 2-3 minutes.
6. Season generously, then stir in the beans.
7. Tip into a large ovenproof dish, then bake for approximately 1 hour at 180C, uncovered and without stirring, until the beans are tender.
8. Allow to cool, then scatter with parsley and drizzle with a little more olive oil before serving.