Portuguese feijoada?

Question

Does anyone have the recipe for the Portuguese version of feijoada? I would also love to be able to make those lovely little custard pie type pastries called something like natches?

Answer 1

I LOVE these!!!!  

Pasteis de Nata

INGREDIENTS

1 cup milk

3 tablespoons cornstarch

1/2 vanilla bean

1 cup white sugar

6 egg yolks

1 (17.5 ounce) package frozen puff pastry, thawed

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.

In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.

Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

Feijoada is actually Brazilian, but the recipe link is below.

Answer 2

Feijoada is a mix of meats and salted meats in a balck bean stew, I have had it here in Toronto at a Portuguese and a Brazilain restaurant.

It needs meats like short ribs, salted meats like pig tails, jowl, salted or pickled ribs, chourize and or lingusa, I make it with a stock and because they are there I use canned black beans it take only 3-4 hour than the soaking and cooking it for 5-6 hours, you need to wash and soak the salted and cured meats for a few hours to leach out the salt, or minimize the salt in the broth, lots of onions and garlic, hot peppers or piri-piri sauce.

I cooked the meats until I see them starting to breakdown, then drain the beans and add them simmering for an additional 1 to 1 1/2 hours.

As for the egg tarts the pastry is made with lard, the filling is best if you scold the milk and use 1 egg yolk per tart, sugar and not vanilla a pinch of cinnimon and for the crispy look browned too, either cook them high in the oven, or my portuguese friend (he is  pastry chef at a local hotel), says bring them out  about 15 minute for fully done, sprinkle them with a bit of sugar, and broil them for a few minutes until golden brown, just watch them it can go fast, but a bit of burnt sugar is actually a treat.

Answer 3

Feijoada is a stew and so can be very flexible and experimental. Here is an outline recipe:

Serves 4

6 Chorizo sausages sliced into chunky 2cm rounds

500g Belly Pork cut into 2-3cm cubes

150g Bacon or Pancetta Lardons

1 Large White Onion Diced

4 Cloves of Garlic Sliced very thinly

500ml Tomato Passata

250ml Chicken Stock

Tomato Puree

500g cooked Cannellini Beans (or whatever bean you prefer)

Smoked Paprika

Salt and Pepper

Olive Oil

In a large heavy based saucepan (clay pot if you can get it) fry the diced onion in a little olive oil and add the garlic.

Keep the heat on medium to prevent the garlic burning and sweat until the mix starts to sweeten and soften About 6-7 minutes.

Now add the bacon and turn the heat up frying everything together while moving it all around with a wooden spoon.

It will render a fair amount of fat but you need that to lubricate the stew.

Now add in 1 tablespoon of tomato puree and stir through before adding a good tablespoon at least of smoked paprika. By all means add more. I usually add 2 and a half to create a really smoky flavour and rich colour.

Now quickly add in the passata and stock and check the seasoning with salt and pepper.

Remember the bacon is already salty.

It's now time to add all the chorizo and diced pork in so you have a rich dense stew in your pan which is just coming up to the boil.

Turn the heat right down - you want this to just barely simmer and leave for 1.5 hours.

When you come back skim off any fat resting on top and give the feijoada a stir. All the flavours of the garlic, bacon, chorizo and pork will have married together with a spicy paprika edge and the meats will all be extremely tender.

Check and adjust the seasoning then add the cooked beans, stir through to heat and plonk the whole thing down on the table.

There are lots of ways to experiment with this basic dish; you could add herbs such as bay to the stew, fry other vegetables with the onion and garlic like leeks, celery, carrot and of course switch out different meats for each other.

Answer 4

Feijoada is a generic term for any Portugese dish made of beans & meat (basically a pork or beef stew with beans); here's one recipe that would work in the US:

http://www.thegutsygourmet.net/feijoada....

And here's one for "Pastéis de Nata", which are Portugese custard pies:

http://www.dianasdesserts.com/index.cfm/...

Be sure to listen to Mariza singing some fado as you prepare and enjoy these dishes!

Answer 5

Pork - I used a mixture of chops, ribs and thick smoked bacon

Spicy smoked sausage

Beef

Large onion

Several cloves of garlic

bay leaves

black beans - if you cannot get Brazilian black beans, use any others that you like - black-eye beans work well, as would a selection of beans, or kidney beans etc.

herbs - oregano, basil, tarragon

salt and pepper

cumin - and anything else you fancy (I usually like to spice it up a bit)

stock

Preparation is easy. Hack up any big bits of meat, chop the onion, slice to sausage.

Get a big pot, add some olive oil, fry the onion gently, chuck in the meat and garlic and all other spices and herbs, continue to fry gently until meat is sealed. Then add the stock (use chicken or beef) and add the beans (either soaked and washed or tinned). Top up with water, stir it a bit, bring to the boil, then reduce and simmer for a couple of hours. Serve with rice.

Easy. One pot wonder.