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Ingredients For a kid from 4.5 to 5 kg 4.5dl of virgin olive oil a head of garlic 2 tablespoons of chili paste 5dl of white wine 3 bay leaves 2 stems of fresh rosemary salt, pepper, chilli to taste Preparation In a mortar add the salt, the peeled cloves of garlic, a few grains of black pepper, the chilli and crush everything very well. Add a gulp of olive oil and continue treading to make a paste. Transfer the paste to a bowl and add the remaining olive oil and the paprika paste. Finally add the bay leaves and rosemary stems to the paste. Once the kid has been cleaned and cut into pieces, place it in a baking dish and spread it well with the garlic paste. Sprinkle with white wine and reserve overnight. The next day, bake in a preheated oven at 200°C until set. Drizzle with the sauce or a little more wine so it doesn't dry out and, if necessary, turn the pieces of kid over so that they are well roasted. Potatoes can be added for roasting or roasted separately with a little goat sauce and an additional drizzle of olive oil. If you add three or four whole sweet potatoes to the roast, they are excellent as they take on the taste of the roast. Ingredients For the giblets rice Kid giblets cleaned and cut into pieces 500g of carolino rice (or if you prefer needle) 1 large chopped onion 2 minced garlic cloves 2.5dl of virgin olive oil 1 bay leaf salt, pepper and white wine q.s. Preparation In a bowl, season the giblets with salt, pepper, bay leaf and cover with white wine. Book at least 4 hours or overnight. Make a very spicy sauce (almost burning) with the onion and garlic. Add the giblets with the white wine and let it cook very well until it becomes a little sticky and tender, stirring occasionally. Add the rice and stir well to incorporate the aromas. Add hot water – two measures for each one of rice – and adjust the seasoning. Serve with turnip greens seasoned with a drizzle of virgin olive oil. Source and Rights: http://teoriadacor.blogspot.com/2011/05/cabrito-assado-com-arroz-de-miudos.html

Ingredients: 1 leg of goat Baking Potatoes Brussels sprouts (fresh) 1 onion 4 good cloves of garlic 2 sprigs of rosemary 2 coffee spoons of sweet paprika 1 teaspoon of peppercorns (crush a few grains) 1 tablespoon lard 2 tablespoons of olive oil Juice of ¼ lemon 1 dl of white wine Preparation: First peel the potatoes, carrots and arrange the cabbages (if they have ugly leaves, remove them), chop the onion coarsely. Place the vegetable mixture in the baking dish and season with salt, pepper, 1 teaspoon of paprika, a little garlic, a sprig of rosemary and add some lard nuts. Water with a little white wine. Mix everything with your hands. In a bowl, mix the wine, salt, the remaining garlic, 1 teaspoon of paprika, pepper, lemon juice and the remaining rosemary. Mix everything and massage the meat with the preparation. Place on top of the vegetables in the baking dish and add some lard nuts and sprinkle with a little olive oil. It's ready to put in the oven for about 1h30m/200ºC (you can lower it later to 180ºC). Watering with the sauce whenever necessary. What a delight….don't forget to accompany it with a glass of red wine. Source and Rights: https://organizarefestejar.blogspot.com/2013/10/perna-de-cabrito-no-forno-com-batatas.html

Ingredients garlic Onion blonde 1 glass of Brandy White wine Pepper Paste Preparation The kid is cut into pieces and seasoned the day before with a generous marinade made with a mixture of peppers, garlic, bay leaf, onion, brandy and white wine. The brandy helps tenderize the meat. The next day, drain the kid and place it on a tray, preferably made of clay, along with some marinade sauce, a drizzle of olive oil and some margarine nuts on top. Pour the rest of the marinade into another clay tray, add the rice (raw and washed), mix, drizzle with olive oil and also place in the oven. The rice cooks in the oven. It's a good idea to keep stirring from time to time and see if you need more broth. When it's almost cooked, put some slices of chorizo ​​on top, to give it more flavor. Source and Rights: http://cultodamesa.blogspot.com/2011/04/cabrito-assado-em-forno-de-lenha.html

Ingredients: 6 eggs + 1 yolk 1 cup of milk 4 cups of flour 1 cup olive oil and oil (I used sunflower) in equal parts 1 tsp of salt 2 full teaspoons of baking powder 250g of meat – I used bacon, sausage, paio, ham, ham, Alentejo painho Preparation: Preheat the oven to 180º Grease with butter, or line with baking paper, a 30x30 cm tray (if it is smaller the ball will be higher, I prefer it smaller). In a bowl mix the flour with the yeast and salt. Mix the whole eggs with the milk until a homogeneous mixture is obtained. Then add the olive oil and oil (mixed), alternating with the flour and yeast. Place half of the dough on a tray greased with butter and sprinkled with flour or lined with baking paper, place the meat on top and cover with the remaining dough. Brush with the egg yolk mixed with 1 tablespoon of milk. Bake in the oven over high heat for 10 minutes, reducing to low heat until finished cooking. Enjoy!! Source and rights: https://delilicias.blogspot.com/2014/09/bola-de-lamego-receita-da-mary.html

Ingredients 500g flour 70g melted butter 160ml milk 70g sugar 2 eggs 1 packet granulated baker's yeast q.s. milk to brush about 900g of assorted charcuterie (smoked bacon, chorizo, york sausage, loin sausage, ham, etc.) preparation method Put the flour and sugar in a bowl and mix. Make a well in the middle and place the yeast. Heat the milk with the butter until it melts, but without boiling (I put it in the microwave for about 30 seconds before the butter is completely melted and I stir it with a fork so that it has just melted). Knead very well. Let the dough rest, covered with a cloth, in a dry, draft-free place (for example, in the microwave or oven), until it has doubled in size, about 1 hour. Preheat the oven to 170º. Roll out the dough into a rectangle, cut into 3 equal parts. On a baking tray, lay out the rectangles, distributing the chosen cold cuts between them. Prick the surface (dough) with a fork and brush with milk. Bake for about 25 to 30 minutes. Source and Rights: https://asreceitasdatiagui.blogspot.com/2013/01/bola-de-carnes-sempre-boa.html

INGREDIENTS Pasta 600 g of flour 50 g baker's yeast 50 g of sugar 150 g of softened butter 3 tablespoons of olive oil 4 eggs 1 dl of water flour for sprinkling Filling 300 g of veal steak 1 sausage 1 small sausage 200 g of ham 1 big onion 3 spoons of margarine/lard 1 sprig of parsley salt & pepper PREPARATION To make the dough, take a deep bowl, add the flour, yeast, sugar, softened butter, spoonfuls of olive oil, eggs and water. Mix everything together very well and work until the dough comes off your hands. Form a ball with it and let it rise until it doubles in size. For the stuffing, cut the steaks into small pieces and season them with a little salt and pepper. Separately, melt a spoonful of lard or margarine and fry the steaks. Meanwhile divide the dough into two equal parts. With one of these parts line a rectangular tray. Then, place on top the ham cut into thin slices, the salpicão and the chouriça, cut into thin slices, the parsley chopped with your fingers, the veal steaks and finally drizzle everything with the sauce used to fry the steaks. With the rest of the dough, cover and shape the edges of the ball, pressing with your fingertips, all around, so that the two doughs can stick together. Then prick the ball with a fork. Cut pieces of lard or margarine that are left over and place on top of the ball, baking in a hot oven. Source and Rights: http://eraumavezaspanelasdadrika.blogspot.com/2012/10/bola-de-carne.html

Ingredients: 700 kg of flour 6 eggs 125g melted butter 25g olive oil 25g baker's yeast Spicy and regular sausage, ham and stewed chicken 100ml milk 1 pinch salt Preparation Place the flour in a bowl, make a hole in the center and put the yeast in it after dissolving it in a little warm water. Add the eggs, after being rinsed in hot water, add the melted butter and olive oil, and work the dough until it comes away from the bottom of the bowl. Place the dough in a bowl and sprinkle with flour. Cover with a white cloth and let rise in a warm place. When it doubles in volume, roll out the dough to about 5cm in height. Cover with the meats, fold the ends to the middle and put more meats and fold again and put meats, until it folds and looks like a tall bread. Take the dough to rise again until doubled in volume and brush the surface with olive oil. Bake in a very hot oven for 40 minutes at 200º. Source and rights: https://se7epecados.blogs.sapo.pt/folar-de-chaves-110796

Ingredients Codfish 400 g Oil 6 tablespoon Straw Fried Potatoes 500g eggs 6 Onions 3 garlic clove 1 parsley to taste Salt q.s. Black pepper q.b. olives to taste Preparation Soak the cod as usual, remove the skin and bones and shred it with your hands. Cut the onions into very thin rings. Chop the garlic. Heat a thick-bottomed pan with the oil, onion and garlic and let it cook slowly until the onion is cooked. At this point, add the shredded cod and stir with a spoon so that it is well impregnated with the oil. Add the fine straw potatoes to the cod and, with the pan over the heat, add the eggs, slightly beaten and seasoned with salt and pepper. Stir with a fork and, as soon as the eggs are in cream but cooked, immediately remove the pan from the heat and place the cod on a platter. Sprinkle with chopped parsley and serve hot with olives. ORIGIN https://lifestyle.sapo.pt/sabores/receitas/bacalhau-a-bras-4

Ingredients 1/2 pork shoulder Canned or fresh mushrooms 1 onion 4 garlic cloves 2 very ripe tomatoes or tomato paste salt Thyme white wine or beer Preparation In a pan, saute the garlic and onion with olive oil until translucent, always over a very low heat, add the mushrooms and cook for 5 minutes, then add the meat cut into cubes or, as you prefer, add the salt and thyme and cook for 5 minutes. Then add the tomato or pulp and cook 5 minutes before finally adding the white wine and letting it cook until the alcohol evaporates and that ideal sauce for bread or rice or potatoes. Source and rights: Cat Recipe.

Ingredients 1/2 pork shoulder (you can use other meats) 1 big onion 4 garlic cloves Oil Pepper Healthiest Himalayan Salt Sweet chili Thyme Water Preparation In a pan, sauté onion and garlic in olive oil until translucent. Place the meat cut into small pieces on a tray, season with paprika, salt, thyme and pepper and mix, let it rest for 10 minutes and place the stew on top and mix again. Drizzle with a little water or white wine so it doesn't dry out. It goes in the oven at 160 / 170 degrees. Half an hour or until the meat is browned. Source and rights: Recipe of Cat.

Ingredients: cod steaks onion ripe tomato garlic oil White wine delights of the sea bacon bits sweet potato Red pepper parsley. Preparation Cut the onion into rings and place in the bottom of the baking dish. Drizzle with a little olive oil. On top, place the cod fillets. Cut the red pepper, the skinless ripe tomato, the garlic, the bacon into very small cubes. Cut the delicacies of the sea into thin slices and place everything on top of the cod fillets. And put some parsley sprigs. Place the peeled sweet potato in thick slices around the codfish, drizzle with olive oil and a little white wine and bake. Enjoy. Source and rights: http://aromassaboreseoutrascoisas.blogspot.com/2010/02/bacalhau-com-delicias-no-forno.html

Ingredients cod steaks Cauliflower asparagus Onion Oil Bechamel sauce Milk Pepper salt Grated cheese So it was like this: I previously cooked sprigs of cauliflower and asparagus. I also soaked and poured boiling water over shredded codfish. In a saucepan, I sauteed an onion cut into very thin slices with olive oil, until it was translucent. I added the codfish, stirred and left on the heat for a few moments. Then I added the cauliflower sprigs (be careful not to use the hardest stems of the sprigs). I then mixed in some Béchamel sauce (I only used about 1/2 of a small packet) and 2 tablespoons of milk and seasoned with pepper. I corrected the salt. In a pyrex or on a platter that goes into the oven, I put this mixture; On top I put the asparagus cut in half. On top, I put grated cheese to taste. I put it in the oven until golden. And ready!! Source and Rights: http://aromassaboreseoutrascoisas.blogspot.com/2013/03/gatinado-de-bacalhau-com-couve-flor-e.html