Local Flavors
From the Farm, to the Garden, to the sea…
Visit Madeira island’s farmers’ markets
Our Island’s bounty is wide. Enjoy fish, beef, chicken, fruits, and vegetables all raised and grown here on the Island. In the town of Câmara de lobos, you can find a wonderful grocery store, Continente. In our opinion, the best one on the island is about a 5 mins drive, just up the hill from our home. Support our local farmer’s and check out the early morning fare around the neighborhood. You can find Câmara de lobos’ farmers’ market about a block away from the Continente. Alos, there is always the famous Funchal Mercado; a great attraction to buy goods as you peruse the old town of Funchal.
From the Farm….
Clay Pot Chicken
Clay Pot Chicken
Marinating time [6-8 hours]
Cook time [1 hour]
Clay Pot Chicken
Ingredients
1 whole chicken into 8 pieces with skin intact [1,5 kg]
salt and pepper [1 tsp salt + ¼ tsp pepper]
Pork Belly or bacon [200 g]
Lard or butter [60g]
Garlic [6, peeled cloves rough chopped]
Brandy [50cl],
Port wine [1 dl]
white wine [50 cl]
Small onions or shallots [10, peeled]
Bay leaves [2 total]
Garnish with ¼ cup chopped Parsley,
Generous drizzle olive oil To taste
Clay Pot Chicken Method
1. Allow 6-8 hours ahead to marinate. See instructions below for steps to prepare the chicken.
2. Start by rinsing the chicken if whole, cut into 8 pieces and remove any innards, then pat dry the chicken with paper towels. Liberally season with 1 teaspoon salt, ¼ teaspoon pepper.
3. Place the seasoned chicken in the clay pot and add the lard or butter on top of chicken then all the additional listed ingredients, except for the garnish of parsley and olive oil, which is meant for later.
4. Place the lid on the pot and chill in fridge to marinate for up to 8 hours.
5. Remove the pot from the fridge, turn the chicken around in the pot and allow to come up to room temp for an hour.
6. preheat oven 180c or 350-360F.
7. Bake for 30min covered. then uncover and cook for another 15-30 minutes to brown.
8. After 45 min cooking time, check for doneness. Insert a meat thermometer into the thickest part of the chicken thigh. It should read 77C or 170F.
9. When the chicken is completely cooked through, remove the pot of chicken from oven and sprinkle with Parsley and a drizzle of good olive oil.
10. Serve with your favorite sides.
To the garden….
Caldo Verde Soup
Caldo Verde Soup
Preparation cook time [15 mins]
Cook time [1 hour]
Caldo Verde Soup
Ingredients
Extra-virgin olive oil [¼ cup]
Chouriço, sliced into 1/4-inch rounds [10 ounces]
1 large yellow onion, diced
Kosher salt [¼ teaspoon]
Garlic cloves, peeled and sliced [4 cloves]
Yukon gold potatoes, peeled cut into large dice [6 medium]
Homemade chicken stock or boxed stock [4 cups]
Filtered water [4 cups]
Collard greens or kale, stems removed, leaves cut into thin slices [1 pound]
Freshly ground black pepper [to taste]
Garnish drizzle olive oil [to taste]
Corn bread w/ butter [2 slices per serving]
Caldo Verde Method
1. In a large pot over medium heat, warm the oil. Add the chouriço and cook until lightly browned on both sides, 3 to 5 minutes. When cooked remove just the chouriço leaving the rendered fat in the pot.
2. Add the diced onions into the pot. Sprinkle with ¼ teaspoon salt and cook, stirring occasionally, until softened and translucent, about 4-6 minutes. Add the garlic and cook for 2 minutes more.
3. Pour in the potatoes, add the water and chicken stock, and bring to a boil. Reduce the heat so the soup gently simmers. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly.
4. Use an immersion blender to blend until smooth. If using a stand blender only begin to puree once mixture has cooled off. Purée in a blender when hot can make an explosion in your kitchen if you are not careful.
5. Add the kale or collard greens to the soup, bring everything back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and pepper to taste.
6. Ladle the Caldo Verde into bowls and garnish with the remaining slices of chouriço and little drizzle of olive oil.
7. Serve with sliced Corn bread and butter.
To the Sea…
Monkfish Rice
Monkfish Rice
Preparation time [20 mins]
Cook time [1 hour]
Monkfish Rice
Ingredients
Olive oil [2 dl]
Yellow onion, diced [1 large]
Green bell pepper, seeded and diced [1 large]
Red bell pepper, seeded and diced [1 large]
garlic cloves, peeled and sliced [2cloves]
Dry or fresh Bay leaf [1-2 whole]
Ripe red tomatoes, seeded and diced [200g]
Kosher salt [¼ teaspoon]
Freshly ground black pepper [to taste]
Carolino rice, measured and rinsed [350 g]
Dry white wine [1/2 cup]
Fish stock [1,5l]
Clams, cleaned and inspected [350 g]
Fresh Prawns, deveined peel on [8 total]
Monkfish fillets [1kg]
Water if necessary [1/2 cup up to ¾ cup]
unsalted butter [1-2 knobs]
More salt and pepper as needed
Cilantro, cleaned and chopped [1 bunch]
Monkfish Rice Method
1. In a large pot over medium heat, warm the oil and add the onion and bell peppers.
Cook for 3 to 5 minutes, stirring and frying gently.
2. Next add the garlic to sauté for 1 min, add the bay leaf.
3. Add in the rice and let the rice toast, stirring constantly to make sure the rice is not sticking to the pan. Fry about 2-3 mins.
4. Next pour in the wine and allow the alcohol to evaporate.
5. Add the seeded diced tomatoes, sprinkle with ¼ teaspoon salt and pepper and cook 3 more minutes, stirring occasionally.
6. Add 1,5 liters of the fish stock and bring to a boil then reduce the heat and reduce the temp to medium low so the rice gently simmers. Cook with a lid on until the rice is tender, 25 minutes or so.
7. The rice should be done but still with a bit of sauce. Add the Clams, Prawns and Monkfish and if necessary, add water if necessary (1/2 cup up to ¾ cup or so).
8. Cook for 7 minutes simmering as the seafood cooks and releases it juices.
Turn off the heat, add the butter and season with more salt, if needed, and pepper to taste.
9. Sprinkle with cilantro and serve straight away.
