The term à la Portugaise implies that the vegetables have been cooked in a particular liquid. The following vegetables may be prepared in this way:
(a) artichoke bottoms cut into quarters;
(b) button onions;
(c) cauliflower florets;
(d) celery – the white part cut into batons approximately 3 cm x 1 cm;
(e) leeks – the white part only cut into the required shape after cooking;
(f) mushrooms – the white button variety with stalks removed;
(g) fennel trimmed and cut into quarters.
Once prepared and washed all vegetables are blanched for about five minutes and immediately refreshed in cold water. They may then be cooked à la Portugaise.
250 g prepared and blanched vegetables
100 g finely chopped onion
1 dl oil
1 clove crushed garlic
250 g diced, peeled and pipped tomato
3 dl dry white wine
10 g tomato puree
1 small sprig thyme
seasoning of salt and pepper
1. Lightly cook the onion and garlic in oil without color.
2. Add the tomato, wine, tomato puree, thryme, bayleaf and seasoning. Gently simmer for a few minutes.
3. Add the prepared vegetables to the mixture, then gently cook either on top of the stove or in a oven at a setting of approximately 120°C covered with buttered grease proof paper and a lid.
Present the vegetables in a ravier and barely cover with the cooking liquid. Place a bayleaf and a sprig of thyme in the center on top of the vegetables.
Assessment of the completed dish:
1. The vegetables where appropriate should be neatly and evenly cut to size.
2. They should be firm yet cooked and impregnated with the full flavor of the à la Portugaise mixture.