Pork with chestnuts

If you speak portuguese, I found this recipe here.

In Portugal, the 11th of November is S. Martinho day (Saint Martin's). The legend tells us that a roman knight was on patrol when he saw an old beggar, hungry and cold for he was almost naked. It was a rainny and cold day and the old man was soaking wet.

The knight, called Martinho (Martin) was kind and liked to help the poor. When he saw that beggar, he pitied him and cut his own thick cape in half, with his sword and giving one to the old man, leaving him. After his kind act, the rain stopped and a beautiful sunny day replaced it.

In Portugal they say that around Sao Martinhos day there is a veranico ("small summer) when autumn is not as harsh and the weather gets warmer. Around this time of the year they also celebrate the Magusto.

The Magusto is a popular party that changes from region to region. Generally people gather around a bonfire where they roast chestnuts and drink new wine. People paint each other with the ashes and sing old traditional songs. Apparently some people consider the Magusto as the remains of an old pagan sacrifice to the dead (just like other popular traditions happening the around the same time all over Europe), since it was tradition to prepare some chestnuts to the family's deads and serve them at midnight (and no one would eat them).

All that is an introduction to one of the best recipes to try this time of year (this and the punpkin risotto!)


Pork (shoulder, legs, whatever)

Chestnuts
Salt and pepper
Red/gree pepper, mashed together
white wine
chopped bacon or loddon
piri-piri
garlic
laurel
onion
olive oil
Start by seasoning the pork (preferably on the previous day) with a cream made of salt, garlic, mashed pepper, pepper and piri-piri.
Cut the meat in cubes (If its not already in steaks, then its ok) and put the wine to make kind of a broth.
Cover  with a tin foil and roast/cook it in a hot (180-200'C) oven).

Meanwhile prepare the chestnuts: Boil water in a pan and add the chestnuts. Let them boil for 5 min, remove and peel them.

On a pan, heat up olive oil and the bacon cubes/loddon. Fry 1 onion chopped finnely, garlic and laurel and add the peeled chestnuts, Add sal and pepper, put the lid on  and let it cook in low heat (if necesary add a bit of water or wine).

When the meat is almost done (30-40 min), depending on the oven and the meat, add the chestnuts to it and let it all golden a bit for 10 min (withouth the tin foil).

Serve it hot with migas de broa (soon I'll post the recipe), cowpea and grelos or an apple mash.

Pumpkin and parmesan risotto

time of preparation: 30 min

570ml/1 pint vegetable or chicken stock
1 small onion, chopped
12 fresh sage leaves, chopped finely
2 tbsp olive oil
1 cup of arborio (risotto) rice
250g pumpkin or butternut squash, diced small
50g butter
1/2 cup of grated parmesan
salt and freshly ground black pepper

For the crispy sage
12-16 fresh sage leaves
2 tbsp sunflower oil
For serving
piece fresh parmesan, or vegetarian parmesan-style grating cheese

Method
1. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.
2. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.
3. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.
4. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it takes a matter of seconds.
5. Stir the butter into the risotto, and season well with salt and pepper. Add the parmesan and stirr until it melted. Divide into four servings and throw a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves.

Not much cooking happening

Sorry about the lack of posts...not much cooking happening, at least of new and adventurous food. I've been a bit nauseous with morning sickness and I guess there won't be anything very new for a while.

XoXo