Portuguese Toast Food

PORTUGUESE-STYLE SARDINES ON TOAST

Steps:

• Using your hands, remove the skin and bones from the sardines - simply hold the fish under a gently running tap and rub the skins off with your thumb.
• Gently open the fish and remove any bones. Flake the flesh and leave on one side
• Finely dice the red onion. Blanch the tomatoes in boiling water for about 30 seconds, before plunging them into cold water. Remove their skins and seeds and finely dice the flesh.
• Toss the tomatoes and onion with the lemon juice, olive oil, cumin seeds and parsley. Season with salt and pepper.
• To serve, rub the toasted bread with olive oil and garlic, and heap the sardines onto the bread. Scatter over the tomato mixture and garnish with the Feta cheese.

RABANADAS (PORTUGUESE FRENCH TOAST)

Steps:

• In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.

PORTUGUESE BREAD FRENCH TOAST CASSEROLE RECIPE - (4.1/5)

Steps:

• Slice sweet bread into about 20 slices, 1" thick. Liberally spray a 9" x 13" baking dish with cooking spray and arrange bread slices in 2 rows overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt, and beat with a rotary beater or whisk until blended (but not too bubbly). Pour mixture over the bread slices, making sure they're evenly covered (get the mixture in between the slices with a spoon). Cover and refrigerate overnight. The next morning, preheat oven to 350º F. Combine all the ingredients for the topping and spread evenly over the top of the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with coconut pancake syrup (I use homemade pear or blackberry)But most of us didn't use the syrup at all!).

PORTUGUESE FRENCH TOAST

Steps:

• Preheat oven to 350°F Whisk together the eggs, milk, sugar, cinnamon, nutmeg, and orange rind in a medium mixing bowl.
• Cut the bread into seven or eight slices and lay them overlapping in a large baking dish.
• Pour the egg mixture over the bread, covering every slice.
• The bread should not be entirely submerged though; the higher parts should become toasted and crispy.
• Dot the bread with the butter. Bake the French toast in the oven for 35 to 45 minutes until the custard is set.
• Serve immediately.

PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)

Steps:

• Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
• Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
• Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
• Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
• Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
• Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
• Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
• Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
• Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
• Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
• Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
• Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
• Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.