Today we’re heading to Portugal to explore the beautiful world of Dom Cavalo in Portugal. We’ve brought together two unique perspectives to give you the full story: Ana Confraria gives us an insider’s look at the daily life, the training, and the incredible horses that live there. Naomi Oliver talks about the big picture of horse travel and what riders today are actually looking for in a dream vacation. You’ll learn how Dom Cavalo mixes old-school Lusitano traditions with top-notch care to create an authentic experience that puts the horse first. Listen in…

HORSES IN THE MORNING Episode 3848 – Show Notes & Links:

• Host:Meghan Brady of theEquestrian Travel Association
• Presenting Sponsor:Equestrian Travel Association|Facebook|Instagram
• Guest: Ana Confraria and Naomi Oliver from Dom Cavalo in Portugal

Recipe: COZIDO À PORTUGUESA (The most traditional Portuguese food) or PORTUGUESE STEW that needs no introduction. It name reveals everything: Portuguese meats, sausages, and vegetables cooked together.

It’s recognized as one of the oldest dishes in Portuguese cuisine, a typically home-cooked meal, and is easily found on the menus of traditional restaurants.

In reality, it’s not 100% Portuguese in origin, as there’s a very similar recipe in Spain, “olla podrida” or “cocido,” in France “Pot-au-feu,” and in Italy “Bollito misto.” The ingredients and flavors vary slightly, but the technique used is always the same: cooking food in water over low heat.

What truly distinguishes Portuguese Stew from stews in the rest of Europe are the sausages. And these are essential in any version of Portuguese Stew.

Each region has its own preferred meats and vegetables, but a proper Cozido (Portuguese stew) must include at least one meat sausage and one blood sausage, pig’s ear, turnip, and Portuguese cabbage.

INGREDIENTS:

• 300 grams of beef for braising
• ½ pig’s trotter
• 1 small pig’s ear
• 300 grams of streaky bacon
• 300 grams of pork ribs
• 1 meat chorizo
• 1 black pudding
• 1 blood chorizo
• 1 farinheira sausage
• 1 small Portuguese cabbage
• 1 small Savoy cabbage
• 2 medium turnips
• 2 medium potatoes
• 2 carrots
• 1 measure of rice (350ml)
• 1 measure of the broth in which the meats were cooked, 1 measure of water.

PREPARATION:

• Start by cooking all the meats and sausages in the same pot with water, salt, and pepper. As they cook, set them aside.
• First the farinheira (a type of sausage) and blood sausage, then the morcela (blood sausage) and beef sausage. Next, the spare ribs and streaky bacon. Finally, the chiado (a type of sausage), pig’s ear, and beef, which take the longest to cook.
• Then use the broth from the meats to prepare the remaining ingredients for the stew.
• Start by heating a drizzle of olive oil in a pan, fry 1 cup of rice – about 350ml – and add 1 measure of broth and another of water. Season with pepper and cook for 18-20 minutes. Adjust the salt if you think the broth is bland.
• In another pan, reserve broth to heat 2 small cans of white beans.
• Next, prepare the vegetables! Separate the leaves of a Portuguese cabbage, wash well, remove the stalk and central core, break into pieces and add to the pot
• Then the Savoy cabbage: remove the toughest leaves, cut into quarters without the central stalk and add.
• Finally, potato, turnip and carrot. Peel, cut into pieces and add to the cabbages. Cover and cook until tender.
• Meanwhile, take the opportunity to cut the meats and sausages.
• When everything is cooked and the meats are reheated, it’s time to plate. Vegetables at the base, legumes on the side, rice, meats and sausages.
• All served in a grand, Portuguese style!