Best Portuguese Recipes - Recipes with Oport Wine - Food & Port Wine

It all started when some relatives offered me a bottle of port wine...

I immediately saw myself drinking it but my wife had other plans for that precious drink - she had been collecting some old recipes which included Port wine in their composition.

And this time she took control and hid the Port wine bottle where I wouldn`t find it... not before she shout:

- "I warn you, this time I will make some food recipes with that wine so don´t you dare to start drinking it!"

As you can "hear" I had nothing to do but anxiously wait for those meals.

But I could not wait any longer without thinking about that delicious port wine so I decided to help her and I began researching for more recipes with port wine.

We have already tried them all and we loved it.

I hope you will enjoy this port wine recipes and I promise I will make more hubs on Portuguese recipes.

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Ingredients:

500 grams of frozen shrimps

4 garlic cloves

4 tablespoons of olive oil

1 dl cream

1 dl of spirits

4 tablespoons of port wine

1 dessert spoon of mustard

Piperine and salt

Preparation:

In a saucepan, pass the shrimps in boiling water seasoned with salt and remove all the water. Keep the shrimps in the saucepan.

Put the minced garlic in olive oil into a frying pan. Add the shrimps seasoned with salt and piperine and fry them (don´t forget to turn them regularly).

Heat the spirit and lie down on the shrimps. Pull fire and shake the frying pan until the alcohol burns down entirely.

Mix the cream with the Port wine and mustard and throw it in the frying pan. Cover and let boil for 1 or 2 minutes, always stirring the frying pan.

Serve with lemon buds.

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Ingredients:

1 onion

2 legs of duck

1 dl of olive oil

1 carrot

1 turnip

1 dl of port wine

1 tablespoon of honey

2 tablespoons of vinegar

60 grams of mushrooms

30 grams of butter

1 twig of thyme

salt and pepper

Preparation:

Decorticate the onion and cut it into half-moons.

Put them in a tray and cover them with the meat.

Season with salt and pepper and add the olive oil.

Take to the oven about 15 minutes at 180 degrees centigrade.

Meanwhile, boil the carrot and turnip in water with some salt.

Mix the Port wine with honey and vinegar and prepare while mixing.

Cut the mushrooms into strips and cook them in butter.

Finally, wrap it with the vegetables and cook for several minutes.

Serve with the duck decorated with a twig of thyme.

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Ingredients:

1 kg of unsalted cod (or after leaving salted cod under water or milk during 24h)

200 grams of fresh sliced mushrooms

1 cup of dry port wine

3 garlic teeth

1 kg of ripe tomatoes

2 eggs

2.5 dl of olive oil

wheat flour

salt

ground white pepper

1 bunch of parsley

Preparation:

Cut the cod in rectangular slices (not too thin).

Pass the fillets in flour and beaten eggs.

Cut up into small squares and add some lemon juice and pepper.

Leave itself for thirty minutes.

Then pass the pieces of cod in flour and beaten eggs again.

Fry in the cod in the 2.5 dl of olive oil.

In the same frying oil add the previously peeled and crushed tomatoes without seeds plus the minced garlic, the mushrooms, minced parsley and of course the port wine.

Add some salt and pepper.

Let cook with the medium heat during 15 minutes.

Place the fillets in a pyrex.

Pour the sauce and add some grated bread over it and put it on hot oven for 20 minutes.

You may serve with sliced chips.

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Chef Kirt cooking Moose Steaks with Port Wine, Cherries and Balsamic Vinegar reduction.

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Ingredients:

800 grams salmon fillets

100 grams of spinach

300 grams of Cream

1 onion

4 dl of fish broth

4 tablespoons of Port wine

60 grams of butter

4 tablespoons of white wine

salt

ground pepper

cooked spinach

Preparation:

Place the salmon fillets in a Pyrex.

Season with salt and pepper, moisture with the white wine.

Put into a very hot oven approximately for 15 minutes.

Bring a saucepan to light with the minced onion the fish broth and the Port wine.

Let boil until the liquid reduce by half.

Wash and mince the spinach add to the broth and let cook for a few minutes.

Add the cream and let it thicken slightly.

Remove from fire and start adding the butter in small portions. Use the electric mixer to blend it well.

Season with salt and pepper.

In a tray put the fillets and cover with a little sauce and the spinach, cover with the remaining sauce and serve.

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Ingredients:

6 eggs

2 tablespoons of maizena flour

1 cup of milk M / G

1 cup of sugar

1 cup of port wine

Preparation:

Blend everything with a electric mixer.

Cover the bowl with the liquid caramel and put the entire contents previously mixed with the electric mixer.

Place a trough with boiling water and place the order within for 30 minutes.

Take it from the bowl after cooling.

• Cooking Cranberries in Port Wine for Cranberry Sauce

  David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.

Ingredients:

For the wafer:

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Now it is your turn to avoid drinking the entire bottle of port wine you got and start using it to make some of those delicious recipes.

Let me know how it went ;)