Portuguese Millet And Grilled Pepper Salad O Milhete E Salada A Recipes

PORTUGUESE MILLET AND GRILLED PEPPER SALAD, O MILHETE E SALADA A

Steps:

• Dry fry the millet in a large frying pan for 3 to 4 minutes until golden and releasing a smoky aroma, then transfer to a saucepan, Add the stock, bring to the boil, cover and simmer gently for about 20 to 25 minutes until the grains are swollen and the stock is absorbed. Transfer to a large bowl.
• Meanwhile, grill the peppers under a high heat for 15 to 20 minutes turning them over as one side chars until charred all over. Put in a bowl, cover and leave until cool enough to handle, Remove the pepper skins, core and seed over a bowl to catch the juice. Slice the pepper flesh into short strips.
• Heat 1 tbsp olive oil in a frying pan. Add the onion, garlic, chilli and mixed spice and fry gently for 5 minutes. Mix in the diced tomatoes and remove from heat.
• Whisk the remaining oil with the balsamic vinegar and reserved pepper juices. Add to the cooked millet with the spiced tomato mixture, pepper strips and basil. Mix well and season with salt and pepper to taste. Serve warm.

PORTUGUESE SALAD (SALADA A PORTUGUESA)

Steps:

• 1. Spread the cucumber slices out on several thicknesses of paper toweling, sprinkle evenly with the salt, top with more paper toweling, then weight down while you prepare the tomatoes and peppers. (I put a heavy chopping board on top of the cucumbers, then top it with canned goods.)
• 2. Spear a pepper and turn it over a high burner flame until blackened all over; this will loosen the skin. Repeat until all peppers are blackened, bundle in paper toweling, and let stand while you roast the tomatoes.
• 3. Now spear the tomatoes, one by one, and turn over the flame until the skins burst and blacken here and there -- these take much less time over the flame than the peppers.
• 4. NOTE: If you don't have a gas range, arrange the peppers on a broiler pan, place about 4 inches from the broiler unit, and broil 2 to 3 minutes, turning often so that the skins blacken evenly. Broil the tomatoes the same way, but turn them more often and watch closely so that they aren't reduced to mush.
• 5. When the peppers are cool enough to handle, peel off the blackened skins, core, seed, and cut lengthwise into strips about 3/4-inch wide; place the peppers in a large nonmetallic bowl. Peel the tomatoes, core, cut into slim wedges, and add to the peppers along with the sliced cucumber, garlic, and pepper.
• 6. Toss lightly, drizzle with the olive oil, then vinegar, and toss lightly again. Add the fresh coriander, if you have it, cover, and marinate at room temperature for 1 hour.
• 7. Toss lightly again and serve.
• 8. This salad is superb with freshly grilled fish or chicken and also with almost any salt-cod dish.

MILLET WITH BABY SPINACH- SIDE DISH OR WARM SALAD

Steps:

• Place the millet, dried apricots, water and stock in a large saucepan. Bring to the boil, reduce heat to a slow simmer. SImmer 15 to 20 minutes or until the liquid has been absorbed and the millet is tender.
• Meanwhile, using a dry pan, toast the flaked almonds until lightly golden and fragrant. Set aside.
• Add the spinach and lemon juice to the millet and season with salt and freshly ground pepper (depending on the stock used, you may not need to add any salt). Cover the pan and cook on a very low heat for a few minutes to wilt the spinach.
• Serve scattered with the flaked almonds over the top as garnish.