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Ingredients: 1 large free range chicken cut into pieces 90 ml of olive oil 1 large chopped onion 100g smoked bacon cut into pieces 100g sausage, cut into thick slices 180 ml of tomato pulp 400 ml of white wine 800 ml of chicken broth 1 large savoy cabbage, cleaned, leaves cut in half 300g carrots, cut into thick slices 4 cloves Salt q.s. Pepper to taste Preparation: 1. In a large pan, heat the oil and onion. Stir and let it cook without browning. Add the bacon and sausage. Stir and let fry for 1 minute. 2. Add chicken. Season with salt and pepper. Let the meat brown evenly. 3. Add the tomato pulp, cloves, white wine and chicken broth. Stir, cover and cook for 20 minutes over medium heat. 4. After 20 minutes, add the cabbage leaves. Cover and let it cook for 10 minutes so that the cabbage loses its water. 5. Add the carrots and mix everything. If necessary, add a little more water. Cover and let cook another 20 minutes. After everything is cooked, it is ready to serve. Source and Rights: http://panelalume.blogspot.com/2014/01/galinha-do-campo-com-couve-lombarda.html

Ingredients: 2 pig ears 1 onion 6 garlic cloves 1 bunch of coriander 200ml of olive oil 65.l of vinegar salt to taste Preparation In a pan of boiling water, season with a little salt and cook the pork ears for 1 hour and 15 minutes. If you have a pressure cooker, just use it for 20 minutes. After the cooked ears, cut them into small pieces. Place on a platter and season with garlic, onion, coriander, oil and vinegar. Stir everything and refrigerate for 3 to 4 hours to gain taste. After cooling it is ready to serve. Source and Rights: http://panelalume.blogspot.com/2011/06/salada-de-orelha-de-porco.html

Ingredients: 1 can of condensed milk (already cooked or a normal can to cook for about 45 min in the pressure cooker) 2 packets of whipping cream 6 gems Maria biscuits grated to taste Preparation: Add the can of condensed milk to the yolks and stir well (I stir by hand, I don't use a mixer). Separately, beat the cream into whipped cream and fold it gently into the previous mixture. Finally, sprinkle with crushed biscuits at 123 (or add almonds if you prefer). Enjoy! Source and Rights: http://dona-cacau.blogspot.com/2013/06/baba-de-camelo.html

Ingredients: · 550g diced veal meat · 2c. of butter soup 2 minced garlic cloves · 1 bay leaf · 4c. of tomato pulp soup 200 ml of white wine 250g fresh mushrooms cut into quarters 100g of baby carrots · 1 chopped onion · 2 c. of soup well filled with wheat flour · 200 ml of milk · 200ml of cream · Chopped parsley q.b. · Salt q.s. · Pepper q.b. · Tabasco Preparation: In a saucepan, heat half the butter, the garlic and the bay leaf. Stir and let warm. Join the meat. Season with salt and pepper. Let it fry a little until the meat takes on color. Add the tomato pulp and white wine and Tabasco. Stir, cover and cook for approximately 10 minutes over medium heat, until the meat is tender. Meanwhile, in a pan, heat the remaining butter and the chopped onion. Stir and sauté for approximately 5 minutes over medium heat until the onion is glazed. Add the flour and mix well. Gradually and while stirring, add the milk and finally the cream. Stir until it starts to bubble. Book the sauce. Add the mushrooms and baby carrots to the meat. Stir, cover and cook over high heat for 5 minutes. After 5 minutes, add the sauce and mix well. Finally, add the chopped parsley and stir. As soon as it starts to bubble, remove. Serve with butter rice. Source and Rights: http://docespecadosdesejossalgados.blogspot.com/2017/04/picadinho-de-vitela-com-cogumelos.html

Ingredients: · 4 turkey steaks · 1 onion · 200ml of cream · 100 ml of red wine · 1c. of Dijon mustard soup · 1c. sweet pepper tea · 1c. Maizena flour tea · Olive oil q.b. · Capers q.b. · Chopped chives q.b. · Garlic powder q.s. · Salt q.s. · Pepper q.b. Preparation: Season the steaks with salt and pepper and grill. Put a drizzle of olive oil in a pan and the chopped onion and sweet pepper and let it become translucent. Add the Dijon mustard and stir, add the capers. Then add the wine and let the alcohol evaporate. Add the cream, garlic powder and season with salt and pepper. To thicken the sauce if you see that it is liquid, add a spoonful of cornstarch, as well as the juices from the steaks after grilling them. Sprinkle with chives. Serve the sauce on top of the steaks and accompany with fries, pasta or dry rice. Source and Rights: http://docespecadosdesejossalgados.blogspot.com/2017/09/bife-de-peru-com-molho-de-alcaparras.html

Ingredients 2 pork tenderloins new potatoes qb, small, well washed that were pierced with a toothpick 4 sliced ​​garlic cloves oil 2 sprigs of dried thyme salt qb half glass of white wine 1 - Place the garlic, oil and tenderloins on the oven tray, which have been slightly beaten. season with salt and thyme. 2 - Add the potatoes around, and turn them around to absorb the seasoning as well. 3 - Drizzle with the wine and place in the oven to bake for about two hours in a medium oven (150º). turn to bake all over. 4 - Serve with a green salad. Source: http://pela-porta-da-cozinha.blogspot.com/2012/05/lombinhos-de-porco-com-tomilho.html

Ingredients: Frozen hake nº4 or nº5, from Chile Onion very ripe tomato garlic virgin olive oil blonde Parsley Salt and pepper Thinly sliced ​​fried potato** Preparation: Lightly salt the hake steaks one hour before cooking. Peel ripe tomatoes, coarsely crush them and heat them with the olive oil, onion and garlic. Let the liquid that forms evaporate, blend with the hand blender until you have a smooth sauce, season, add the chopped parsley and bay leaf, arrange the steaks in this sauce so that they are almost immersed in it. Let it cook over very low heat, without almost boiling, for about 10 minutes. Turn off and leave the fish in this sauce, pan covered, for another 10 minutes and then serve accompanied by fried potatoes in thin slices**, hot, so that they are crispy on the edge and still a little soft in the center, wet with the sauce from the fish. Source and Rights: https://outrascomidas.blogspot.com/2011/08/pescada-em-tomate.html

Ingredients: 1/2 rabbit 2 heaped teaspoons Garlic Powder 3 tablespoons olive oil 1 dl of white wine 1/2 liter of cold water 1/2 packet of onion soup 1 teaspoon paprika (sweet) 1 teaspoon(s) chili paste 1 bay leaf salsa q.b. salt and pepper q.b. Preparation: I prepared the rabbit, cut it into pieces and seasoned it with the white wine, sweet pepper, red pepper sauce, garlic, salt and pepper. I let it marinate for about 20 minutes. In a bowl, mix the onion soup powder with the water and set aside. I took a pan to the heat with the oil, let it heat up, added the drained rabbit and let it brown on all sides. I added the marinade liquid, chopped parsley and bay leaf and let it cook until the wine evaporated. I added some of the diluted onion soup and let it cook over low heat, adding the rest of the soup little by little, for approximately 40 minutes, or until the rabbit was soft and the sauce was refined. I corrected the seasonings, removed from the heat and served sprinkled with more chopped parsley and accompanied by homemade mashed potatoes. Source and Rights: http://bonspetiscos.blogspot.com/2009/06/coelho-estufado-com-molho-de-cebola.html

Ingredients: . 2 ripe tomatoes . 2 garlic cloves . 1 medium onion . 1 dl of olive oil . 1 tablespoon of tomato pulp . 1 dl of white wine . 1 bay leaf . 1 strip of green pepper . 300 gr. elbow mass . 800 gr. monkfish cubes . 4 seafood sticks . 1/2 fish/seafood bouillon cube . 1 sprig of coriander . salt to taste . ground black pepper q.s. . piri-piri q.b. . 0.5 L of water Preparation: Start by sautéing it in a pan with olive oil, finely chopped tomato, cleaned of skins and seeds, bay leaf, finely chopped onion and garlic, tomato paste, bell pepper and a little bit of chopped coriander. Let it simmer for about 5 minutes. Add the white wine, let it cook a little more for the alcohol to evaporate. Add the water, the fish/seafood cube stock and season with salt and ground black pepper to taste. When the water starts to boil, add the pasta. After 5 minutes, add the monkfish and a little piri-piri. Let it cook for another 5 minutes and then add the cubed delicacies from the sea. The water may or may not be enough, so it's up to you to add more or not. Let it cook for another 2 or 3 minutes and serve with chopped fresh coriander. Source and Rights: http://jacomias.blogspot.com/2014/08/massinha-de-tamboril-4-pessoas.html

INGREDIENTS 400g cape hake fillets 1 onion in thin slices 3 minced garlic cloves 1 leek, sliced ​​(white part only) chopped coriander salt Sweet chili Oil lemon juice PREPARATION At the bottom of a platter place a thread of olive oil and the onion. Place the fillets on top, season to taste with salt, paprika and lemon juice. Add the sliced ​​garlic, leek and coriander, and drizzle everything with another drizzle of olive oil. Cover the dish with aluminum foil and bake for 20 to 30 minutes. Served with simple baked sweet potato. Enjoy Source and rights: https://amariaeduarda.blogs.sapo.pt/filetes-de-pescada-no-forno-com-alho-43291

INGREDIENTS - 3 pieces of dogfish - 4 medium potatoes - 1 chopped onion - 2 minced garlic cloves - 1 bay leaf - 1 bunch of chopped coriander - 3 tablespoons of tomato puree - Oil - Salt PREPARATION 1. Heat a pan with a drizzle of olive oil, onion, garlic and bay leaf and let it brown. 2. Add the dogfish slices, potatoes and enough water to cover everything. Season to taste with salt, cover and cook. 3. After the fish and potatoes are cooked, add the coriander (reserve some to decorate) and the tomato pulp, mix and cook until the sauce is clear, for 2 or 3 minutes. 4. Serve with slices of Alentejo bread. Enjoy Source and Rights:https://amariaeduarda.blogs.sapo.pt/cacao-de-coentrada-25383

INGREDIENTS 800g of plaice in slices 500g of ripe tomatoes 3 or 4 potatoes 1 green pepper 1 onion in half moon rings 4 minced garlic cloves Oil salt Pepper coriander PREPARATION Start by fixing the tomato, remove the skin and cut into slices. Reserve. Peel the potatoes, rinse and cut into slices. Reserve. Cut the pepper into strips and discard the seeds. Reserve. At the bottom of a pan, pour a generous drizzle of olive oil and add the onion and garlic. Place alternating layers of tomatoes, potatoes, sole and peppers, until you run out of ingredients. Finally add the coriander and season to taste with salt and pepper. Cover and bring to a boil. Let it cook over low heat for 30 to 40 minutes, checking at the end if everything is cooked. As a rule, it is not necessary to add water to the stew, the water released by the tomato and the fish is enough to cook everything. But if you want to refine the flavors even more, you can add a little white wine. But it's just as good without the addition of wine. Enjoy Source and Rights: https://amariaeduarda.blogs.sapo.pt/caldeirada-de-solha-43622