Chapter III · 11 recipes
Meat, Fish & Mains
Stuffed pike, roast duck, French-style meat, pork belly and other main dishes.
Basil and Tomato Dressing for Pasta
Tomato, sweet pepper, basil, olive oil and salty cheese, spooned over hot vermicelli.
Brined and Roasted Pork Belly
Pork belly kept 3–4 days in a spiced brine, studded with garlic and roasted in a bag.
Chicken Roasted on a Jar
A whole chicken with garlic and mayonnaise, roasted upright on a jar of water.
French-Style Baked Meat
Pieces of meat baked under a layer of onion, cheese and mayonnaise.
Hake Rolls in Ketchup and Mayonnaise
Hake fillet rolls with an onion, bread and cheese filling, stewed under a ketchup and mayonnaise sauce.
Home-Cured Beef
Beef fillet cured twice in salt and spices, then dried in muslin for a week.
Meat and Cheese Patties
Minced meat with grated cheese, frozen in a log, sliced and fried in flour and egg.
Ravioli with Feta and Spinach
Ravioli made with turmeric dough and filled with feta, spinach and lemon zest, boiled and then fried with rosemary.
Roast Duck with Apples
Duck rubbed with salt, sugar, paprika and chilli and roasted on apples.
Salmon in Sour Cream Sauce
Salmon fried in egg and simmered in a sauce of sour cream, mayonnaise and herbs. Served with potatoes.
Stuffed Pike
Pike stuffed with its own flesh, onion, carrot, bread and butter, stewed on rings of carrot and beetroot.