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Portuguese Caldo Verde with Broa

Portuguese Caldo Verde with Broa

This traditional Portuguese recipe is the perfect way to warm yourself up over the winter months.

Portuguese Caldo Verde with Broa

 

Serves 6-8

 

Broa

7g dried yeast

1 tsp caster sugar

1 cup cornmeal, plus extra for dusting

1/2 cup warm milk

2 1/2 cups bread flour, plus extra for dusting

1 tbsp honey

2 tsp olive oil

Butter, to serve

 

Caldo Verde

250g chorizo sausage

3 tbsp olive oil

2 onions, very finely chopped

3 garlic cloves, crushed

700g Desiree potatoes, peeled, cut into 2cm cubes

2 litres chicken-style stock

1 bunch kale, trimmed, very finely shredded

1 tsp sweet paprika

 

To make broa, combine 1/2 cup warm water, yeast and sugar in a small jug. Cover and set aside for 5 minutes, or until foamy. Place cornmeal in a large bowl. Add yeast mixture. Stir to combine. Stand for 5 minutes to soen cornmeal. Add milk, bread flour, 2 teaspoons salt, honey and olive oil. Add 1 cup warm water. Stir with a flat-bladed knife until mixture comes together. Form into a ball with your hands. Knead for 5 minutes on a lightly floured bench or until dough is smooth and tacky.

Coat dough lightly in oil. Place into a large lightly oiled bowl. Cover. Allow to rise in a warm place for 1 hour or until doubled in size. Turn dough onto floured bench. Knead lightly, dusting with extra flour if necessary. Form into a ball. Sprinkle a large oiled baking tray with cornmeal. Add dough. Cover. Allow to rise in a warm place for 30 minutes, or until doubled in size. Cut crosshatch pattern in top of loaf. Sprinkle with cornmeal. Cook in a 200°C oven for 35 to 40 minutes or until golden brown and crusty. Loaf should sound hollow when tapped with your knuckles. Place on a wire rack.

Meanwhile, to make caldo verde, finely chop half the chorizo and slice the other half. Heat 2 tablespoons oil in a large saucepan. Add chorizo. Cook, stirring, for 2 minutes. Add onion and garlic. Cook, stirring, until tender. Add potatoes and stock. Gentle boil, partially covered, for 20 minutes, or until potatoes are tender. Crush potatoes with a potato masher. Add kale. Simmer for 2 minutes. Heat remaining oil in a small frying pan over a medium heat. Add sliced chorizo and sprinkle with paprika. Cook, turning regularly, for 2 minutes, or until golden. Spoon chorizo and oil over soup in bowls. Serve with warm broa and butter.

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