Posts Tagged ‘Gloria’s Restaurant Sydney’

While dining at Gloria’s Portuguese restaurant recently, Pete and I tried a wonderful traditional dish known as feijoada.  It was a rich smoky combination of fresh and salted meats, slow-cooked with beans.

I was keen to try making it at home, but most of the recipes I found online were for Brazilian feijoada, which is apparently quite different to the Portuguese version.  In the end I settled on this recipe and adapted it to the ingredients I could find locally.  It was a roaring success, with the boys asking me to make it again as they were eating it!

  • 1 cup black beans, soaked overnight
  • 1 can beans, drained and rinsed (kidney beans would be good, I used butter beans)
  • 2 bay leaves
  • 2 crushed cloves garlic
  • 1 tomato, chopped
  • 3 onions, finely chopped
  • handful fresh parsley, chopped
  • 3 carrots, peeled and finely chopped
  • 1 chorizo, sliced
  • 1 rack smoked ribs, cut into riblets
  • 2 pork hocks, rind removed
  • vegetable oil
  • 1 cup tomato passata
  • salt and pepper (optional)

Note: the original recipe quite charmingly advises to use “Assorted meat of personal choice (universally it is pork knee, pork sausage and salted dry beef)” . I think some smoked or cured meat is required to give the dish its unique flavour.

Also, I only added canned beans because I felt halfway through that the dish needed more beans.  When I make this again, I’ll double the quantity of dried black beans and omit the tinned.

1. Drain the black beans and put them into a large stock pot.  Add the meat, bay leaves and parsley.  Add enough water to generously cover the meat, then put the lid on and bring the pot to a boil.  Reduce the heat and simmer very gently for a couple of hours.

2. In a separate pan, heat the oil and fry the onion, garlic, carrots and fresh tomato until soft.   Ladle some liquid and softened black beans from the stockpot  into the fry pan and mash the vegetables and beans together. Pour this all back into the stock pot, along with the drained canned beans (optional) and tomato passata.  Continue cooking for at least an hour longer, or until the pork is tender and falling off the bone.  Taste and adjust for seasoning (I didn’t have to add anything).

3.  Accompany this with steamed rice, napping the meat with extra sauce before serving.

This is the first time I’ve tried to make feijoada, and I’m certainly not holding this recipe up as authoritative.  It’s really more a record of our attempt. If you have any tips on how we can improve our version or make it more authentic, please let me know!

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Our quest for new flavours took us to Gloria’s Restaurant in Petersham – one of Sydney’s better known Portuguese eateries.

I love places like this – there’s no pomp and ceremony, just hearty meals with authentic flavours served in a relaxed, casual setting.  We shared four tapas style entrees, starting with the Chourico Grelhado na Mesa – a chilli chorizo grilled over a flaming terracotta burner (above).

The Bolinho de Bacalhau, Rissol de Carne/Camarao (codfish, meat and prawn cakes) were light, interesting and moreish – my favourite dish of the evening.

Our mains included an Arroz de Marisco – seafood rice filled with king prawns, mussels and vongole, served with black olives and green capsicums…

…and the absolutely delicious, if slightly less visually appealing, Rojões – fork tender lean pork which had obviously been slow cooked for hours in red wine, then served with salami, liver and rice.

Because we were dining with Cliff and Kathy, the drinks were an integral part of the meal!  They included this Portuguese beer – new to Cliff, who is an aficionado…

…and a bottle of sublime Taylor’s 1983 Vintage Port, dragged from the depths of our cellar especially for this occasion.  Is there anything better than enjoying wonderful food and wine in the company of good friends?

. . . . .

Gloria’s Restaurant
82 Audley Street
Petersham  NSW
Phone: (02) 9568 3966

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