Ingredients
2 medium onions, chopped
4 tbsp butter
1 turkey giblets
500 g floury potatoes, cooked, mashed
4 eggs
20 black olives, pitted and halved
4 tbsp parsley, chopped
1 pinch nutmeg
1 salt and pepper
Directions
Turkeys appeared on Portuguese tables as early as the 16th century,
introduced by explorers, so Portuguese turkey stuffings have a long
history.
Fry the onion gently in the butter, chop the giblets small add to the
onions and cook gently until tender. Combine the mashed potatoes with
the eggs, olives and parsley, then add the giblet mixture and
seasonings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/15/92.
Posted by Stephen Ceideberg; February 17 1993.
Servings: 3 servings
Portuguese Potato & Giblet Stuffing Recipe brought to you by Recipe Ideas
Categories: Potato; Poultry; Vegetable
The History of Recipes
Recipes as a concept can be traced far back into the distant past, in fact as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. During the time of the Romans a roman called Apicius compiled some scripts detailing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef tells us how the early Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks for example bay, rue and parsley. Moving our culinary historical trip onwards, there were some recipe books which were published in the 14th Century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that is popular today, but rather accounts of the types of food eaten by the rich people of the period. In the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, such as coriander, parsley, and rosemary. These new foods and spices created an outbreak in books on cooking, many of which are now in private libraries. Over the next few hundred years, the rich and powerful families of the West competed to offer the most extravagent meals, and because of this cooks and their recipes could command a high salary. Nevertheless, it was during the 1800s that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and publishing recipes of the day. When we get to the 1900s, cookery books were in great demand, as a result of higher levels of literacy, more free time and a general increase in wealth. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Portuguese Potato & Giblet Stuffing recipe.
