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casa Rosada COOKERY DAY

Debi Dean from Coulsdon was our first taker for the new Casa Rosada cookery day............ And

........and what a great day it turned out to be for all of us. Shopping in the local market, gleaning tips from enthusiastic market traders, a break for a tapas lunch in Ayamonte, Spain. Prepping our dinner and sitting down to enjoy the fruits of our day.

THE BRIEF The previous night I gave Deibi a selection of Portuguese cookery books and her first task was to find some recipes from which we could source ingredients in the market in order to produce a dinner. She was very keen to have meat as a main course, but we decided to go for something more traditional which involved combining meat and fish. An Algarvian cataplana.

Cataplana a Algarvia serves 4 people 1 kg Clams 500 grms prawns. shelled 800 grms pork meat cubed 200grms unsalted ham 100grms bacon diced 1 small chourico sausage 1 glass red wine 150ml olive oil 2 tablespoons of pork fat 1 bay leaf salt to taste 3 cloves garlic 2 onions 2 tablespoons sweet paprika 1 small bunch parsley 1 small bunch coriander


PREPARATION First wash the clams and soak them in cold water seasoned with salt for two hours. Cut the pork, ham and bacon into equal sized dice. Season with salt, crushed garlic, paprika,the red wine bay leaf and chilli.Stir well and leave to marinate for at least 3 hours. Skin the onions and cut into thin half moons. Put the olive oil and lard in the bottom of the cataplana and bring to a gentle boil until the pork fat has melted in the oil. Fry the onions and when transparent add the marinated meat. Drain the clams and rinse well under cold water. Add the clams prawns and chourico, the parsley and coriander to the cataplana. Close the cataplana and bring to a medium heat. Cook for about 25 minutes. Serve immediately with crusty artesan bread to mop up the tasty juices

We were a little over enthusiastic about the quantities of figs we bought. When we returned home Debbie turned her hand to making jam. - WITHOUT A RECIPE This is exactly what a cookery day should be!!!


THE BUTCHER Not only did the butcher prepare our meat to specification, but he was eager to inform us that if we were to make a good cataplana the secret ingredient was Toucinho entremeado, the solid fat from the belly pork

One more port of call before home was a visit to the independent supermarket in Castro Marim. Supermercado Corvo has its own farm just outside town and flags up its own grown produce. own reared meat and fresh bread baked on the premises



Click on the above image to share part of our cookery day shopping trip to the market at Vila Real de Santo Antonio


A BREAK FOR LUNCH !!! Orta Tapas bar and tienda de ultramarinos , abaceria , Ayamonte, Andalucia , Spain


Debi´s fig jam reachessetting point on the stove top

A lesson in gutting and filleting the sprats ( petingas )

Debi´s finished presentation of the starter


Fresh home cured small fish

Sardines, anchovies ( boquerones ) or Petingas ( sprats ) 500 g fresh small sardines, anchovies or sprats 100 ml white wine vinegar 6-8 fresh bay leaves 4 cloves garlic peeled and thinly sliced 2 teaspoons castro Marim flor de sal 4-5 tablespoons Extra virgin olive oil cracked black pepper Preparation:Rinse and drain the fish. Gut them by pushing your finger through the soft belly. Pull the head of each fish firmly down through the belly towards the tail, all in one movement. This will bring the spine with it and leave the fish split in a butterfly shape. Lay the 4 opened fish flesh upwards in a single layer in a shallow ceramic dish. Alternatively if you prefer, split the fillets into two strips..Mix together the vinegar, bay leaves, garlic and salt and pour over the fish. Let stand covered for 3-4 hours in a cool place or refrigerator. Drain off the vinegar mixture, pour on the oil, and add the pepper to tasteServe garnished with fresh chopped parsley or coriander and fresh crusty bread taste. Serve garnished with fresh chopped parsley or coriander and fresh crusty bread.


FOR MORE DETAILS ON FUTURE CASA ROSADA COOKERY DAYS or to make a reservation: Casa Rosada Homepage Cookery day Further options to be added in the near future Excursion to an indepedent Algarve winery - 1 day Tour of Castro Marim salt flats - 1/2 day


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