Wednesday, July 11th 2018
- Dutch deluxe
- Retail - Promotions
Delicious Portuguese BBQ recipes for this summer
Portugal in summer is simply the ideal setting to enjoy of countess BBQs with friends and family. Imagine you could have the best BBQs in Lisbon or Comporta? Well, in fact, you can. With the aid of our excellent BBQ grills – whether a Weber grill, a Broil King grill, or our Dutch Deluxe BBQ accessories – and using these delicious Portuguese BBQ recipes, you will actually become the master of the grills. Make this summer, a BBQ-worthy summer, with these juicy, and easy to make recipes for your grills.
Spicy grilled sweet potatoes
Sweet potatoes are just about the best local food in Portugal. Throw them on the grill to bring out their natural sweetness, which you can balance with a little spice. Inspired by Cooking Light. Serves 4.
- 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 tablespoon olive oil
- 1 pound peeled sweet potatoes, cut into 1/4-inch-thick slices
- Cooking spray
- 2 tablespoons chopped fresh cilantro
- Combine the first 4 ingredients in a small bowl.
- Combine oil and sweet potatoes in a medium bowl; toss to coat. Heat a large grill pan coated with cooking spray over medium heat. Add potatoes, and cook for 10 minutes, turning occasionally. Place potatoes in a large bowl; sprinkle with cumin mixture and cilantro. Toss gently
Espetada of Beef, Bay Leaves, and Garlic with Piri Piri Chili Sauce
A popular dish from Madeira, Portugal. Grilled beef skewers with bay leaves, garlic, and a traditional spicy condiment from piri piri chilies.” Inspired by Catavino. Serves 4.
Piri Piri sauce (1 cup):
- 2 Tbsp of fresh, red chilies “piri piris”
- 1/2 cup of lemon juice (and 1/2 lemon’s zest)
- 3 Tbsp of cilantro, chopped
- 1 Tbsp tarragon, chopped
- 1 Tbsp parsley, chopped
- 1 bay leaf (fresh and crushed)
- 4 garlic cloves, chopped
- 1/2 tbsp sugar
- 1/2 tsp salt
- 1/2 cup olive oil
Espetada (8 skewers):
- 4 thick-cut rib-eye steaks
- 16 fresh bay leaves
- 24 garlic cloves
- 8 bamboo skewers (soaked in water)
- Koser salt
- Fresh black pepper
Begin by making the piri piri sauce. This will keep at room temperature for a day or two, but is best fresh (refrigerate for up to two weeks). Start by placing all of the ingredients except for the oil in the bowl of a food processor (or a mortar if you desire an authentic, rustic purée). Purée/mash the mixture until very smooth before adding the oil in a thin stream (machine running). Once all the oil is incorporated you are ready to enjoy your sauce.
To assemble the espetada, soak your bamboo skewers in water for several hours beforehand to avoid splitting when they are placed on the grill. Cube the rib-eye steak into bite-sized pieces (3/4”x3/4”) and build your skewers like this:
Garlic, beef, bay leaf, garlic, beef, bay leaf, garlic (extra garlic to hold the skewer together).
Season the skewers well with coarse salt and fresh black pepper, and grill them on a hot grill for around three minutes per side. Serve the beef medium-rare with a spoonful of piri piri sauce on top (or on the side).
Your turn to light up the grills and be the chef
What did you think of these recipes? Any recommendation or addition to them? Let us know in the comments below.
Looking for the BBQ that best adapts to your needs? Come to our Showrooms in Lisbon or Comporta for specialized advice.
Wednesday, July 11th 2018
Access them offline.