Octopus in the oven

14859810_1465315076829962_6441323941570546333_o

Hi today i bring to blog traditional recipe from Portugal. Everyone likes it lol in our home and always give us good memories. I like to keep tradition no matter how many Km aim far because you will never forget your roots, where you came from and where i spend most of my childhood .I hope you like it!

1 octopus of about 1.5 KG (mine had 2.7 kg)
800g small potatoes to bake
2 onions
4 sprigs of parsley
3 cloves garlic
15 cl of olive oil
15 cl of olive oil (for green sauce)
salt
chili
3ltros of water
14379929_1418910324803771_8158753823914575096_o
Wash the octopus with cold water and place in a pan of water bring to heat at least with an onion.
My 2.7Kg octopus was the point in about 45 minutes, so onion is cooked octopus usually also this.
Wash the potatoes and place in the oven covered with enough salt at 200 ° C about 45 minutes.
When the potatoes are cooked, remove and clean the salt and to punch in each potato, if they click to give the batter are on the spot.
Mince the onion, parsley and olive oil.Reserve.
A clay baking dish place the well drained octopus, punch each potato and sprinkle it with olive oil and garlic rolled.
Bake for 10 minutes at 200ºC.

Remove and serve immediately.

14883433_1465316073496529_8646004492450896056_o

I hope you like it, do not forget caring and sharing !!!

Visit the facebook page Where is the wisk

Loin Roast in the Oven

13240679_1324631977564940_3611089294747910207_n.jpg

Hello again, challenge this month, which is the second time that I participate in the facebook group Cantinho das Cozinheiras this month was Ana Manuela Dias Jorge.It took me several days to pick a recipe but last Sunday I ended up doing this tenderloin with part of the recipe Ana create, she is cook in the pot but I did in the oven and she leave skin on the potato I took off.
I used almost all the ingredients of Ana recipe that she invented the so says the blog and I used as reference. I hope you like it, it was delicious !!!

Ingredients:
1 onion
2 tsp of olive oil
salt
100 ml tomato pulp
1 tsp Pepper
ginger
1kg potatoes new
250 ml white wine
2 cloves garlic
2 bay leaves

Beginning wash potatoes, peel them and left them in half.
Break off the onion and cover tray bottom.
Put meat in the center available chips and throw all the ingredients over the potatoes and meat.
Bake for 2 hours 180 degrees.
1:30 First use silver paper (foil) to cover the entire tray to protect the meat and potatoes without burning.
And very easy to practice and tasty.

Original Recipe: Lombinho de Porco com Batata nova

 

13082541_10209563935003673_3903919207165323495_n

 

I hope you like it, do not forget caring and sharing !!!

Visit the facebook page Where is the wisk

Octopus a lagareiro

11813353_1141864285841711_3006837365039976691_n

Octopus Lagareiro is a typical culinary dish of Portugal. As the name implies, it is made with octopus. This is baked and then grilled. It is served warm drizzled with olive oil, which should have been browned garlic and small pieces of onion. As a follow up, the baked potatoes are used.

The expression lagareiro designates an individual who works in a mill in the production of olive oil. It is used in this context because of the abundant amount of oil that is used to water the octopus.

portugal 1-2

Ingredients:

1 Octopus (was 2,780)
1 onion
small potatoes
salt
green peppers
Garlic Cloves
olive oil

Start by arranging the octopus, wash it well in hot running water and cutting it into pieces of two tentacles each. Then place it in a pan, along with a peeled onion, cut roughly in half moons, a little salt and a generous wire oil. Tapo and let cook slowly.
Once cooked, let cool slightly.
However, eight smash garlic cloves into the bottom of a baking sheet and gully them with olive oil, to cover the entire background. Disposal over the octopus pieces, properly drained of water and cook the onion, and sprinkle them with the remaining crushed garlic cloves. Rego plenty of olive oil and go to the oven to brown.
As for the potatoes, wash them thoroughly and place them in a baking dish. Sprinkles them liberally with salt (do not worry they are not salty) and take them to the oven on high heat, about an hour. You may want to move them halfway through cooking. In the end, cut up one by one onto a cutting board and gives to him a punch. It serves up simple, and each dish put oil or octopus sauce on top, according to taste. Accompany with a salad.
I suggest you put the potatoes in the oven before the octopus, since, being raw, take longer to cook.

11811541_1141864779174995_3670303765940666046_n

This Lightly Sparkling Sauvignon Blanc is bursting with gooseberry, passionfruit, fresh citrus, and melon aromas. The wine is vibrant, clean and crisp, with a lingering sparkle in the mouth. The small delicate bubbles of this frizzante style wine enhance the citrus and gooseberry flavours.

It is not easy to tell your Dad that you are quitting a career in carpentry to try your hand at making wine. But in 1961, at the age of 21, that’s exactly what Sir George Fistonich did. He leased five acres of land from his father, planted one acre with grapes and started making wine under the name ‘Villa Maria’ which he chose because his friends thought it sounded European.

11781717_1158107177550755_7643399437758823395_n