Saturday, April 16, 2011

Portuguese " OVOS VERDES"

(Green Eggs)

These delicious "Ovos Verdes” literally translated as Green Eggs, can be prepared in no time. Served warm or cold for a snack or a light meal, they will be the ideal dish that goes well all year round.
This presentation is my spring time idea to be served during this blossom season. Just play with the plating and you will have a new dish any time you serve it.

  • 8                      hard boiled eggs
  • 1 TBSP             butter, melted
  • 3 TBSP             parsley, chopped
  • 1 to 2                whole eggs
  • 2 tsp                 mayonnaise
  • Salt and pepper to taste
  • Flour
  • Bread crumbs, fine
  • Vegetable oil for frying
  • Optional:          Crispy bacon or crispy onion

1.       Boil the eggs for 10 minutes, counting once the water starts boiling.
2.       Once cooked put immediately in iced water until completely cold. Peel.
3.       Cut the eggs longitudinally and with the help of a spoon remove the yolk without breaking the whites.
4.       Put the yolks in a bowl and mash them with a fork, add the parsley, butter, mayonnaise and bacon if used. Season with salt and pepper and put this mix back in the white’s cavity.
5.       Dust the eggs with flour, then deep in beaten egg, roll in bread crumbs and fry in hot vegetable oil (170ºC).
6.       Drain over paper towels to get rid of the excess oil.
         Can be served as it is or with a salad.

Thursday, April 7, 2011


 EASY TO PREPARE!  A very delicious dish that can be prepared in no time! .  

Made from leftovers (my favorite) or from scratch.

Will give you just some directions, the portion will be up to you.

You will need:

1.       Meat leftovers (Pre-cooked), any kind or a blend is even better, for instance veal, pork, chicken.
Additionally, a little bit of chouriço (Portuguese cured sausage) or any similar cured sausage. We are looking for some extra flavor.
2.       Mashed Potatoes. I used leftovers but you can make it from scratch.
3.       About 1 or 2 TBSP of flour (according to the amount of meat used)
4.       Milk
5.       Salt, Pepper, Nutmeg.
6.       Egg yolk

1.       Ground the meats, put them in a pan, bring to the fire, add the four stir very well, add milk and cook for a few minutes until you get a creamy meat mixture. Not to dry not to liquid. Creamy!!!!
2.       Season with salt, pepper and nutmeg.
3.       In an oven proof dish put a layer of mashed potatoes, spread the meat over the pure, put a second layer of mashed potatoes over the meat making sure it is very well covered.
4.       Brush the top with the beaten yolk. If desired,  some patterns can be made to the top surface with the help of a fork.
5.       Bake in the pre-heated oven (180ºC) until the top is light golden (about 30 minutes)

If using raw meat:

1.       Bring a pan to the fire, add 2 or 3 TBSP of butter add chopped onion and chopped garlic, and cook until golden brown.  Add the raw ground meat(s), and cook it through, add choriço and  seasonings. If the meat needs some liquid to help cooking, can be added some wine, or just water. When done, proceed as explained above.

As for a variation, mashed potatoes can be replaced by rice. The process is the same just use rice instead of mashed potatoes.