Happy Sunday guys!
I have so many recipes that I have to post but I have been slacking big time!
Let’s start with this easy Portuguese chorizo bread recipe.
For the bread recipe please see my White Bread Recipe – however instead of using white truffle oil, use extra virgin olive oil.
Use half of a chorizo ring and cut the chorizo into thin slices.
Once you’ve proved your dough, divide it into 3 portions and roll out each portion into rectangles. Layer the sliced chouriço on the dough, about 3 slices per row. Roll the dough up, and pinch the seams to close – it doesn’t have to be perfect – we want them to look rustic.
With a knife make 4 diagonal cuts to the top of the bread. Set the rolls on a greaseproof baking sheet and let them rise for about another 30 minutes, then dust the tops of the rolls with some flour.
Bake in a preheated oven at 220C for about 25-30 minutes until the bread is done.
These are great fresh out of the oven or the next day!
Try it and let me know how it goes!
Hope you are all doing well.
Growing up in a Portuguese/Chinese household, I have been exposed to fusion food quite a lot.
So I have decided to make these lovely Spicy Pulled Pork Rissoles – in Portuguese Rissóis – I am basically filling this Portuguese snack with an amazing American meat.
For the Spicy Pulled Pork, you will need:
- Shoulder or Pork Butt
- 2 onions
- 1/2 tablespoon of chili powder
- 1/2 tablespoon of chili flakes
- 1 tablespoon of paprika
- 500ml Pear cider
- 2 tablespoons of brown sugar
- Salt and Pepper
Start by turning on your oven on 150C.
Cut the onions in quarters and scatter the pieces all over a big roasting tin. Place the pork on top of the bed of onion and rub all of the dry ingredients on the meat – don’t forget to wash your hands thoroughly after.. you don’t want to be touching anywhere sensitive after.
Pour over the cider and cover the tin with foil and let it cook covered in the oven for 4 hours, and 1 additional hour with the tin uncovered. The meat should be fork-tender, that’s when you know it’s done.
Remove the meat from the pot and shred completely with two forks and return the shredded meat to the pot and keep in with the juices until you need it. You can always tweak the quantities of spices to your taste and add on other herbs and spices. You can also use cheap cola or a stout instead of pear cider – the world is your oyster.
To make the dough:
- 125g all purpose flour
- 2 tablespoons butter
- 125ml water
- 1 beaten egg
- Oil for frying
Bring water to a boil in a pot and add the salt and butter, turn the heat off and stir in the flour stirring with a wooden spoon until a ball is formed and leave it to cool completely.
Once the dough has cooled down, dust your work surface with flour and knead the dough. I find it easier to use the pasta machine to roll the dough out, but you can do it with a rolling pin too, or your favourite bottle of wine. Roll the dough to about 0.5cm in thickness and using a cutter (or a pint glass in my case) cut disks of dough, the diameter should be about 7cm, but again that’s to your discretion, if you want to make one giant rissol, I am not going to stop you. In fact, please do and let me have half of it!
Place the pulled pork filling in the middle of a circle and fold the dough over to form a half circle (fat half circle), pressing the edges together and set aside. When you run out of dough or run out of filling you are one step closer to AMAZINGNESS!
Brush the pastries in beaten egg, and quickly dip them in breadcrumb. Fry until golden brown in hot oil, doing so in batches. You can check if the oil is hot enough by putting one of the rissoles in.
You definitely need to try this! Let me know how it goes for you guys!