Carlos Afonso
Chef Dishes
Bread soup with pennyroyal
Alentejo‘s gastronomy is the living proof that the simplest ingredients make the tastiest recipes come to life! Here‘s the recipe for one of the Alentejo‘s most cherished dishes: Açorda de Poejo (bread soup with pennyroyal) made by Chef Carlos Afonso at the Miele kitchen using utensils by Portuguese brand Silampos.
Broad bean with chorizo
A recipe with Alentejo flavors made by an genuine alentejano.
Products used
Aromatic herbs
They smell good and taste even better! Without them, Portuguese cuisine wouldn’t be the same.
Parsley, oregano, coriander, chives, thyme, mint, basil, chilli, rosemary, laurel… There is no end to the list of aromatic herbs that can make all the difference when bringing new flavours to your dishes. What are your favourite herbs?
Broad beans
There are two to four broad beans in each pod – seeds, shaped like a kidney – that many of us have peeled with our grandmothers.
In this dish, they pair perfectly with chouriço and other sausages. Two precious tips when choosing fava beans: quality: choose the thickest pods, without dark or yellowish spots; – quantity: a kilo of broad beans (counting the weight of the pod) serves about six people. And yes, these broad beans ended up on a plate.
Regions
Alentejo and Ribatejo
Miguel Torga once wrote that “more than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate”. Let’s meditate then, as we’re back to the ever charming Alentejo. Land of sea and mountains, its virtue lies in the middle, in the plains, where our product of the week comes from.
