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We hope you got benefit from reading it, now let’s go back to rancho a portuguesa soup recipe. You can cook rancho a portuguesa soup using 15 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make Rancho A Portuguesa Soup:
- You need 600 grams pork meat (any cut will do, add pieces with fat like belly slices)
- Take 200 grams chicken pieces
- Use 200 grams chorizo (whole)
- Provide 150 grams black pudding (optional)
- Provide 400 grams chick peas, pre-cooked in pressure cooker or 2 tins
- Use 200 grams pasta (any pasta)
- Provide 200 grams green beans (ends trimmed and left whole)
- Get 2 large potatoes (diced thickly)
- Get 1 large carrot (sliced)
- You need 1 onion (whole)
- Use 1 medium green pumpkin (cut into chunks)
- Use rock salt for the meat
- Use 3 tbsp olive oil
- Get 1 handful fresh mint
- Take 2 liter water, may need more to add during cooking.
Steps to make Rancho A Portuguesa Soup:
- Salt the meat at least 4 hours before cooking. Place in the fridge.
- If cooking the chick peas, save the water so as to use when cooking your meat.
- Place onion and all the meats including chorizo and black pudding in water in a pressure cooker.
- Seal the cooker and cook for 40-45 minutes.
- When your able to open the cooker, transfer all the water to a large saucepan and bring to the heat on medium, leave the meat in the pressure cooker to keep warm.
- Add all the prepared vegetables, chick peas (minus the mint) and olive oil to the meat water and bring to the boil on a medium heat then reduce and simmer on low for up to 50 minutes or until the vegatables are cooked to your desire.
- During this time stir occasionally and add more water if it starts to evaporate from the saucepan.
- Add pasta 15 minutes after the vegetables and cook for the rest of the 50 minutes.
- Add the mint 10 minutes before stove is turned off.
- Check seasoning, let it rest for 10 minutes.
- In the meantime prepare your meat by cutting it into smaller pieces. Serve alongside the soup and some rustic bread.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to assist stop harmful germs from growing and spreading. It is possible to take some actions to help protect your own loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods such as poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms spread bacteria more readily. Keep worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they have been washed completely
Buy raw fish or meat and store at the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to be sure everything you are likely to use has been stored properly (according to any storage instructions) and none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that state how long you can keep the food and whether it needs to go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. For example, you might see’eat in two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will probably be detrimental, but its own flavour, texture or colour may start to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. After this date, that the quality of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and may make you ill.
If you plan on using an egg after its best before date, make certain you only use it in dishes where it will be fully cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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