This month’s culinary foray takes us to the table of an i-escape fave: Portugal. Perched above the Douro River and surrounded by vineyards, Six Senses Douro Valley is luxe relaxation at its best – and the food is no exception. We convinced the chef to share their secrets on two of our favourite dishes: Octopus and Tomato Riga followed by the iconic and indecently moreish Pastel de Nata. Portugal has never tasted so good. Bom apetite!
Octopus and tomato miga
Ingredients:
For the octopus
1 octopus (¾ kgs)
1 onion
1 carrot
1 litre of water
For the “miga”
600 g Local regional bread from Valdigem
15g of garlic
120g tomato
Extra virgin olive oil
Vinegar
Salt and pepper
Coriander
For the miga broth
1 onion
800g tomato
1 large carrot
15g garlic
Extra virgin Olive oil
5 litres of water
Method:
1. Clean the octopus and let it boil in water for approximately 50 minutes. Add the carrot and the onion (tip: the octopus will be cooked when the onion is)
2. For the broth: make a stew with the onions, olive oil, garlic, carrot and let it stew until it turns golden. Then add the tomato and let it cook for a while; proceed with the addition of a small quantity of water and let it cook without boiling to make sure that the tomato keeps all its flavour.
3. Soak the bread (use just breadcrumbs) for 10 minutes in the broth that was prepared.
4. For the “miga”: Put the olive oil, garlic, tomatoes (cut in “brunoise”) in a pan on a low-medium heat and let it stew; add some vinegar to avoid burning the garlic.
5. Add the already soaked bread crumbs, check the seasoning and add to taste.
6. Chop a bunch of fresh coriander and spread them over the plate just before serving.
7. When the octopus is cooked, cut out the tentacles and slice them in half lengthwise.
8. Slightly grill them and serve
On the plate:
A portion of tomato “miga” some chopped coriander on top; place the octopus over it and finally drizzle over some garlic oil.
Pastel de Nata
Ingredients:
1/2 litre milk
500g sugar
250g water
7 egg yolks
1 egg
75g plain flour
1 cinnamon sticks
Zest of 1/2 lemon
Puff pastry
Method:
1. Bring the water and sugar to a soft boil
2. Add the milk, lemon zest and cinnamon sticks
3. Add the flour to the milk while it is still hot
4. Add the sugar syrup in soft boil stage
5. Add the egg yolks and the egg and stir well
6. Line the baking tin with the puff pastry and fill with the milk/sugar syrup preparation
7. Take the baking tins to the pre-heated oven (250ºC) and cook for around 10 to 15 min until golden
Still peckish? Check out our recipes for The Mudhouse’s okra curry, Vietnamese ceviche, or Scottish crème brûlée…