I have eaten this delicious dish in Porto, in its native country, and fancied creating it at home. The recipe is from Portuguese Cookery by Ursula Bourne (Penguin, 1973) and features a very simple ingredient list, which as I’m on a rather tight budget at the moment appealed.
- I made the full amount. It’s so cheap I figured it would do no harm. Plus the odds of it going wrong seemed slim.
- Shredding cabbage finely is tedious, but happily I have a sharp machete and enjoy the stress-relieving properties of reducing vegetables into tiny bits.
- I don’t think I mashed the potatoes enough – if you’re making this yourself it might be an idea to whiz the cooked potato in a blender so it’s of a consistency more like puree.
Results
So, slightly anaemic looking and lumpier than the one I had in Portugal. The taste was nice but a little more salt would have pushed it over into properly tasty. I plan to put it all through the blender and add salt, and then I reckon it’ll be amazing. Perhaps put some chorizo in there too…chorizo only every makes things better, after all!
Cozinhado por Alix
y tasty. I plan to put it all through the blender and add salt, and then I reckon it’ll be amazing. Perhaps put some chorizo in there too...chorizo only every makes things better, after all!
Oooh, that’s tonight’s dinner sorted then. I was wondering what to do with a spud and a cabbage that wasn’t bubble and squeak…
PS: made this for dinner with a bit of chorizo and it was delicious! I wish I’d made more, because seconds would have been great!