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Continue reading →: Madeiran flatbreads (Bolo do caco)from Be Inspired – A Month of Portuguese: Inspired by Jose Silva (page 38) by Roberta Muir and Jose Silva
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Continue reading →: Clams with chouriço (Amêijoas e chouriço)from Be Inspired – A Month of Portuguese: Inspired by Jose Silva (page 34)by Roberta Muir and Jose Silva served with Bolo do Caco (Madeiran Flatbread) made with organic wholemeal flour and gold sweet potatoes
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Continue reading →: *Piri-piri sauce (Molho de piri-piri)from Be Inspired – A Month of Portuguese: Inspired by Jose Silva (page 20) by Roberta Muir and Jose Silva
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Continue reading →: Flaming ChorizoRecipe online from Be-Inspired (Roberta Muir): https://beinspired.au/recipes/flaming-chorizo/ Very simple. (improvised assador de barro using a ramikin and egg poacher)
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Continue reading →: Alsatian flatbread with onion & mushroom (Tarte flambée / Flammekueche aux champignons)from Be Inspired – A Month of French: Inspired by Damien Pignolet (page 42) by Roberta Muir and Damien Pignolet Also did the Alsatian flatbread with onion & speck (Tarte flambée / Flammekueche) version on half. Both great, but the crossover was excellent
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Continue reading →: Truffle Egg FettuccineEggs stored with truffles Fresh Fettuccine Sauce of cream, parmesan and truffle
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Continue reading →: Portuguese green bean fritters (Peixinhos da horta)from Be Inspired – A Month of Portuguese: Inspired by Jose Silva(page 53) by Roberta Muir and Jose Silva went bicarb and baking soda path and blanched in salted water
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Continue reading →: Red snapper baked with potatoes (Besugo al horno)from The Cooking of Spain & Portugal (Foods of the World)by Peter S. Feibleman and Time-Life Books
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