With the UK in lockdown, there’s been a sharp increase in the number of new recipes being attempted at home, with people taking a much greater interest in food. I’m no different, and am constantly looking to try new recipes, both in the kitchen, and on the BBQ.
A couple of week’s ago, I tuned into a live instagram video with head chef, Dario from Casa do Frango, an authentic Portuguese restaurant whose flagship venue is located just a short walk from our office in London. Dario was sharing his recipe and method for one of my favourite dishes from Portugal, piri piri chicken. Casa do Frango have brought authentic Algarvian techniques, flavours and experiences to London, and have recently opened up their second restaurant in Shoreditch, London. Whilst the hero dish is the wood charcoaled frango piri piri, their menu extends beyond chicken and pays homage to the many delights of the region, with traditional sides and sharing dishes, showcased alongside inspired additions and vegetarian dishes. Our Friends at Casa do Frango have kindly teamed up with us, to share the recipe for one of these dishes, their delicious green rice.
Yield: 1 Portion
Allergens: Gluten (Barley), Sulphites
2g Red Chilli – very finely diced
1 Medium clove of Garlic – very finely diced
150g Cooked Carolino Rice – must be cold
20g Plantain – 2cm Diced & Deep-Fried until deep golden brown
20g Frozen Peas
10g Parsley – picked leaves - Chiffonade
40g Oyster Mushrooms – roughly torn into strips
2g Tarragon – picked leaves - Chiffonade
20ml White wine
10g Mushroom Ketchup
30g Pea Puree – see below for recipe
25g Sofrito – see below for recipe
10g Canned Artichoke hearts – quartered and deep fried until golden and crispy
5ml Lemon Juice
5g Piquillo Peppers – finely sliced
3g Pickled Guindilla chillies – finely sliced on an angle
Salt & Pepper – to taste
30ml Olive oil
- Heat olive oil in a (preferably non-stick) frying pan.
- Add oyster mushrooms and sauté for 1 minute to give a little colour.
- Add the diced red chilli and garlic. Sauté for a further 1 minute.
- Add white wine and reduce. Add tarragon.
- Add sofrito.
- Add cooked rice.
- Add mushroom ketchup.
- Add plantain.
- Once all ingredients are piping hot, add peas, pea puree and half of the parsley.
- Check seasoning and adjust as necessary.
- Quickly mix and transfer to serving dish.
- Garnish with lemon juice, guindillas, remaining parsley, piquillo peppers and, finally, the crispy artichokes.
200g Frozen petit pois
5g Mint – picked leaves
30ml Extra virgin olive oil
- Bring a pan of salted water to the boil.
- Blanch peas for 45-60 seconds.
- Immediately refresh in an ice bath.
- Once chilled, remove from the ice bath and blend to a smooth puree with the mint and olive oil.
1 Red Pepper – Seeds removed and sliced into 0.5cm strips
2 White Onion – peeled and thinly sliced
2 Cloves of garlic - peeled and thinly sliced
1 bay leaf
50ml Olive Oil
- Sweat all ingredients in a pan until very soft and sweet. The pan should be covered and stirred frequently. This should take between 45 minutes and 1 hour.
- Remove bay leaf and reserve cooked sofrito.
Like many of us, Casa do Frango is currently closed, although they are delivering to those in London, whilst also supporting the NHS with free meals. I’m certainly looking forward to visiting once life returns to normal. In the meantime, I’ll be trying my hand at some authentic Portuguese cooking.
If this whets your appetite for some authentic Algarvian cuisine, why not start your Algarve holiday search and get even closer to the action.